From the very beginning we made a commitment to only use the very best ingredients we could find. Businesses are always trying find ways to save money to get higher profit margins and more often than not, quality is the first area to get cut. Even seasonings from some of the big national brands are loaded with junk. They will use excessive amounts of salt because it’s cheap or preservatives, artificial ingredients and fillers. On our labels you will only find a list of perfectly balanced and blended herbs and spices. No other junk.

Hello! My name is Tim. I spent the better part of the last 20 years working with and around food. The journey has taken me from working in restaurants and farms to where we are now, creating and blending over two dozen different varieties of seasonings and rubs. Timbo’s Spice was born shortly after discovering I had developed a fairly significant allergy to corn. As you know corn and corn products are in just about every food product on the shelf at the stores and it goes by a variety of sneaky names on labels. This discovery triggered a change in how we shopped and eat. I don’t know about your family, but my wife and I LOVE tacos. Now even our taco night was impacted. I couldn’t even buy a simple taco seasoning without finding some form of corn on the label. One day at the grocery store, in a moment of frustration from finding corn on the label of every product I picked up I decided, “Forget it! I’ll make my own Taco Seasoning.” So I moved over to the spice rack and just started grabbing individual spices. That night we ate some of the best tacos we’d had in a long time. Looking back, it was that night that Timbo’s Spice was really born. This experience prompted two important questions:

1. I wonder if there are other people out there like me that would appreciate a high quality, unadulterated taco seasoning.
2. What if I want a steak instead of tacos?

6 months later we had a name, a logo, and joined our first farmers market with just 5 seasonings including our now best selling Steak Rub.

Today we sell our products at farmers markets, you can find them at over a dozen retailers, and you can order them online and we’ll ship them anywhere in the U.S.

We continue growing and moving forward with fun projects like collaborations with other businesses and we’re always on the lookout for new ideas and flavors.

A few of our earliest customers might remember when we also made salsa. Pretty darn good salsa. We were using only fresh ingredients and it became a fun weekly job my wife and I got to do together. It was also fun to regularly be able to share great salsa with friends and neighbors. Back then our market presence was far too small to sustain it. In the end the salsa side of business was costing us money. After around 9 months of making delicious salsa every week we made the tough decision to end it and focus on seasonings and rubs. Focusing on a shelf stable product opened up new markets and not only saved the business but really helped it take off.

As a farmers market vendor, you start hearing about all kinds of local markets you can sign up for. Some are free, some do flat fees or take a cut of sales, and there’s a few very large events that cost a much higher vendor fee and often require sign ups months in advance. Having never participated in anything larger than a farmers market it was daunting looking at an event like the Junk in the Trunk Vintage Market at Westworld in Scottsdale. A 3 day event boasting huge crowds. We were trying very hard to grow the business without continuously having to make personal contributions. A market of that caliber that we’ve never had any exposure in, seemed like a risky and costly undertaking while having to wait months to see a return on the investment. In the months preceding the event I was quite anxious wondering if I was way out of my league. In the Fall of 2021 we took the plunge, signed up for that market, and it paid off big time. Each days sales blew away previous records and it was and still is one our favorite markets we get to do twice a year. In addition, from the Junk in the Trunk market we’ve met new wholesale clients, discovered new markets, and built relationships with other amazing vendors and customers.