Showing 1–12 of 82 results
Aji Amarillo Chile Pepper$5.00 – $12.15
Popular in Peruvian & Bolivian cooking. Add to rice before cooking. Mix with minced red onion & vinegar as condiment. Add to root veggies, salsa, stews, seafood dishes & sauces. Rehydrate whole dried peppers in boiling water (~ 20 min) to make paste.
Aleppo-Style Chile$9.25 – $25.00
Commonly used in Middle Eastern Mezze (small plates served before the main meal) & Mediterranean cuisine. Can be used as a substitute for crushed red pepper (though milder) or Paprika. Similar to the Ancho Chile.
Ancho Chile Pepper$5.50 – $11.50
The Ancho Chile is the dried version of the Poblano Pepper and the most popular dried chile in Mexican cooking. The sweetest of dried peppers, with deep, rich berry flavors, mild bitterness, and mild to medium hotness, Ancho is frequently used as the base flavor of sauce and spice mixes like dry rubs or mole. We stem and partially seed our Anchos by hand before milling to provide the strongest Chile flavors without being overpowered by excessive heat. Try replacing paprika with Ancho Chile Powder in any recipe to bring a fuller, earthier Chile flavor and beckoning for you to take another bite.
Axiote$9.00 – $25.00
The Annatto tree is often referred to as the Lipstick Tree as it is used to color many cosmetics including lipstick. Native to the rain forests of the Yucatan and Belize, the spice is known throughout Central America by its Nahuatl name, Axiote. Blended with other spices and herbs, and ground into a paste, axiote is a mainstay of Yucatecan cuisine, and is used to season primarily chicken, but is also used on fish, lobster, and pork (achiote paste is marketed throughout Central America as “recado rojo”). In India, Hindu women use it to make the mark on their foreheads.
With a distinctive mildly bitter, earthy flavor, the annatto seed is most commonly used in Western culture as a food coloring for cheese, margarine, butter, rice, and smoked fish. We use it as a primary ingredient for our Belizean-inspired Axiote rub for chicken and fish.
Bada Bing Bouillon Oooh-Mommy Umami$10.25 – $23.00
As featured in Forks over Knives Fall 2021 issue.
Umami Bouillon (broth powder) with no added salt! Add 1 Tablespoon to 1 Cup boiling water for a quick, nourishing umami flavored broth. Hand blended in small batches with veggies, herbs and spices: carrot, onion, tomato, bell pepper, Chiles, porcini, mustard, parsley, cumin, and thyme.
Bay Leaf, Turkish$6.75 – $13.60
Rejected in love, Apollo changed the nymph Daphne into the tree, ordering that all who excel in courage, civil service and the creation of beauty be crowned with the evergreen leaves of the bay laurel. Such wreaths crowned the winning athletes of ancient Olympics.
With a sweet balsamic-like aroma and a bitter yet spicy kick, the flavor adds the perfect touch to slow-cooked dishes, such as stews, soups, stocks, sauces, beans, and gravies.
Bell Pepper, Red$9.50 – $25.65
Sweet, colorful, and packed with flavor. Add to soups, sauces, salads, veggies, casseroles, or any recipe that calls for diced or minced Bell Pepper. Try in meat loaf, omelets, stir fry, and veggie dips.
Berbere$10.50 – $28.35
This fiery spice blend is used in many Ethiopian dishes. Builds a powerful curry sauce and doubles as a rub on meats and vegetables. Great addition to a Bloody Mary, sweet potato and cob corn.
Hand blended in small batches with: Chiles, fenugreek, ginger, long pepper, cardamom, cinnamon, nigella, coriander, allspice, and clove.
Black Truffle Sea Salt$34.00
Prized by Roman chefs since the early fifth century, a taste of Truffle turns everyday meals into gourmet creations. Wealthy Romans would give a Truffle as a gift to honor the recipient as well as the giver. Sprinkle this finishing Salt on meats, eggs, potatoes, vegetables, pasta, seafood and popcorn to add a hint of earthy, mushroomy flavor. Mix with a swirl of olive oil to create a gourmet bread dipper.
Packaged in our gold-top glass size jar, approximately 1/2 cup.
Bonnes Herbes de Paris$9.25 – $25.00
From the capitol of France, these “Bonnes Herbes de Paris” are an aromatic, satisfying blend of French herbs, popular in the central and northern regions of France. Based on the herbal flavors of Tarragon and Basil, and highlighted with aromatic chives, this highly versatile blend can be added to egg, meat and vegetable dishes, as well as used as a finishing spice, or a dry rub for chicken, fish or vegetables. Perfect for roasted game hens or egg dishes. To make a simple balsamic vinaigrette, mix 2T Bonnes Herbes with 1/4 cup balsamic vinegar & 1/3 cup of olive oil.
Hand blended in small batches with: white pepper, tarragon, basil, dill weed, and chives.
Boot Jack BBQ$10.00 – $27.00
Developed for a local chef who wanted a modern dry seasoning with traditional southern BBQ flavors. Use as dry rub for red meats & chicken or as seasoning in traditional BBQ sauces. Try with thinly-sliced roasted potatoes, in hash browns, casseroles or egg dishes.
Hand blended in small batches with paprika, brown sugar, pepper, sea salt, garlic, mustard, cumin, smoked paprika, Chiles, and celery seed.
Bouquet Garni ~ Three Pack$8.90
This classic blend, of peppercorns, French herbs, orange peel and leek, is cleverly packaged in three over-sized tea bags, so they can be added directly to savory soups and stews. Just toss one or two bags in your pot! Enjoy the scent and savor the taste! Each bag approx 1-1/2 T. Hand blended in small batches with: peppercorns, thyme, marjoram, parsley, tarragon, orange peel, leek, and bay leaf.