So here's a preliminary concept of 3 dry spices, I thought to take a slight risk with the colors to keep the dry spice lines separate from the wet sauce lines (as will be the two BBQ sauce lines):
Sparks is an adobo seasoning is a dry spice blend of salt, onion, garlic, cumin, chipotle and other delicious things. It smells divine and can be used on anything from vegetables, potatoes and steak to pizza, fries, sandwiches and more.
Flare is a mango-chipotle dry spice that has a great nose and adds some mellow sweetness to things like mashed potatoes, roasted butternut squash and even right on pork chops, etc. Definite sweetness with a warm chipotle end note.
Burst heavily focuses on cracked 'gourmet grind' black pepper as it's primary nose and body. I didn't go with butcher grind because it was too coarse. Red pepper, Cayenne and other spices round this out, very close to concept of a steak or chicken grilling seasoning blend but with NO salt. I know people argue whether to put salt on before or after grilling a steak, and I decided to err on the side of a) healthy and b) you can always add salt later which is c) another future line coming (smoked sea salt). Salt can always be added later but not easily removed.
Here's the concept work (note, most fields are simply borrowed from the Cinder / Stoke line, but the label is not the same size as a woozy, this is 3x6" instead of 3.25 x 5.5". Because of this, the center panel needed to be 1/2" wider so it didn't appear "boxed" by a white bar on each side when viewed.
Also to note: these are printed in 2 color in an effort to reduce cost of reproduction. A 3rd color could be added but will require an extra plate and higher per-label costs.
Thoughts? Too wacky with the colors? To hard to read the colors?
Sparks is an adobo seasoning is a dry spice blend of salt, onion, garlic, cumin, chipotle and other delicious things. It smells divine and can be used on anything from vegetables, potatoes and steak to pizza, fries, sandwiches and more.
Flare is a mango-chipotle dry spice that has a great nose and adds some mellow sweetness to things like mashed potatoes, roasted butternut squash and even right on pork chops, etc. Definite sweetness with a warm chipotle end note.
Burst heavily focuses on cracked 'gourmet grind' black pepper as it's primary nose and body. I didn't go with butcher grind because it was too coarse. Red pepper, Cayenne and other spices round this out, very close to concept of a steak or chicken grilling seasoning blend but with NO salt. I know people argue whether to put salt on before or after grilling a steak, and I decided to err on the side of a) healthy and b) you can always add salt later which is c) another future line coming (smoked sea salt). Salt can always be added later but not easily removed.
Here's the concept work (note, most fields are simply borrowed from the Cinder / Stoke line, but the label is not the same size as a woozy, this is 3x6" instead of 3.25 x 5.5". Because of this, the center panel needed to be 1/2" wider so it didn't appear "boxed" by a white bar on each side when viewed.
Also to note: these are printed in 2 color in an effort to reduce cost of reproduction. A 3rd color could be added but will require an extra plate and higher per-label costs.
Thoughts? Too wacky with the colors? To hard to read the colors?
