Nicobi Foods Pack Details
Jerk Sauce ×1
Mumbo Sauce ×1
Jerk Dry ×1
Cajun ×1
Soul Dust Mild ×1
Soul Dust Spicy ×1
Seafood Blend ×1
Cinnamon Sugar ×1
Heat level: ~2/5 (crowd-friendly spectrum)
Flavor tags: island heat, sweet-savory glaze, aromatic jerk, smoky-peppery, herb-balanced, bold chili, coastal citrus, warm sweet
Best pairings: wings, chicken thighs, salmon, shrimp, burgers, roasted veg, fries, corn, sweet potatoes
Methods: grill, roast/bake, air-fry, pan-sear, boil/simmer
Occasions: weeknights, meal prep, gifting, parties & game day, starter kit for new customers
Meet the complete Nicobi flavor experience in one box. The Golden Ticket Pack bundles both signature sauces—Jerk Sauce (island warmth, allspice, glossy finish) and Mumbo Sauce (sweet-savory tang and shine)—with the full spice lineup so you can season, sauce, and serve like a pro without guesswork. Start trays with Soul Dust Mild (balanced, family-friendly) or turn it up with Soul Dust Spicy (zesty chili). Build savory depth with Cajun and aromatic backbone with Jerk Dry for that craveable crust on wings, chops, or roasted vegetables. Round out the plate using Seafood Blend (buttery-herb citrus for shrimp, fish, and corn) and Cinnamon Sugar (warm, cozy finish on yams, toast, and skillet apples). Use the dry blends to season first—that’s your texture and aroma—then finish hot food with Jerk or Mumbo for restaurant-style gloss. Mix and match across the week for totally different meals without buying anything else. It’s the all-in bundle that proves “Flavored by Love” is a system that works.
Key features
Complete 8-piece set: two sauces + six seasonings for total control
Chef layering made easy: rub/dust first, glaze last for shine and cling
Flexible heat: Mild to Spicy + Jerk warmth = crowd-friendly customization
Savory depth + citrus lift: Cajun & Seafood cover sides in minutes
Sweet balance: Cinnamon Sugar adds cozy contrast to savory plates
Works on everything: wings, salmon, shrimp, veggies, burgers, bowls
All methods welcome: grill, oven, air-fry, pan-sear, boil/simmer
Great value: full pantry in one box—no extra shopping
Meal-prep ready: season trays once, finish differently all week
Signature look: glossy, photo-ready plates without restaurant effort
Chef tip
For proteins and veg, use ~1 tsp seasoning per lb (½ tsp for delicate veg). Cook, then finish with 2–3 Tbsp Jerk or Mumbo per lb while food is hot to lock in shine.
Plating tip
Hold sauces just warm (not boiling) and drizzle in thin ribbons. Sprinkle a pinch of Spicy or Cajun as a finishing dust for color pop.
Storage
Store cool, dry, and sealed. Refrigerate sauces after opening. Use clean, dry utensils.
Quick recipe — Golden Ticket Feast Board (serves 4–6)
Chicken & Veg Trays: Split 2 lb thighs—half with Soul Dust Mild, half with Jerk Dry + Cajun; toss 1 lb mixed veg with Mild. Roast at 425°F to done.
Seafood Sides: Sear 1 lb shrimp with Seafood Blend; buttered corn dusted with Seafood Blend.
Finishes: Brush chicken with Mumbo (sweet-savory) and/or Jerk Sauce (island heat).
Sweet Accent: Roast sweet potato wedges; finish with Cinnamon Sugar + pinch salt.
Serve: Arrange on a board with lime wedges and herbs. Offer both sauces for dipping/tossing.
