Showing 25–36 of 37 results
Nutmeg
$28.00Nutmeg has symbolized both romance and affluence. Once considered one of the most valuable spices, it was believed to give gamblers luck, to enhance a man’s prowess, and during medieval times, it was even thought to ward off the plague.
Use in traditional Middle Eastern lamb recipes, soups and in curries as well as in cream sauces, breads, pies, and baked goods. Sprinkle on holiday beverages — eggnog, punch, and mulled wines.
Onion
$7.50 – $24.00In virtually every cuisine since prehistoric times, onions were first depicted circa 3200 BCE in ancient Egypt. They show up in ancient art, tomb paintings, and written documents, and were exalted in the U.S. as George Washington’s favorite vegetable.
Complement savory dishes with the onion’s sweet and salty flavor. Add to soups, sauces, stews, casseroles, meatloaf, relishes, and stuffing.
Oregano, Mexican
$8.00 – $21.60A relative of Lemon Verbena. Similar to Mediterranean oregano, though more citrusy with a hint of mild licorice. Use in Latin American dishes and Southwestern cuisine with Chile Peppers, Cumin, and Paprika.
Peppercorn, Green
$10.50Green Peppercorns are harvested before the berries ripen and form a hard seed. They are frequently rehydrated overnight in olive oil to deliver an acidic, pungent, tangy flavor, it which form they can be used as a substitute for capers. [Peppercorns (Green)]
Peppercorn, Kampot Black
$12.00Revered by French chefs for their jasmine-like aromatics, signature sweetness, and intense lingering heat. Kampot peppercorns are considered among many to be the best in the world.
▪ Grown in Kampot, Cambodia under a recognized appellation by the European Union & the United Nations, one of the most restrictive cooperatives in the world
▪ In the 1970s, the leadership of Cambodia had the pepper vines torn out by the roots. Farmers were instructed to focus on producing food for domestic consumption. With political change over the past 20 years, several farmers have brought the storied pepper fields back into production.
▪ To use the appellation “Kampot”, the product must be grown within the Kampot region, sampled annually, and farmed using organic growing methods
▪ Compared to our Vietnamese peppercorn, Kampot Pepper has a more lingering flavor and aroma, greater complexity, and signature jasmine aroma
Porcini Mushroom
$13.50King of mushrooms, popular throughout Europe, particularly in France & Italy; use in soups, pastas & risotto. Known for its rich, meat-like flavor, which is intensified when used dried. Pure rich Porcini Mushroom, no fillers, nothing added.
(Note: Under granularity, “whole” refers to whole pieces as opposed to ground.)
Rosemary
$7.25 – $20.00Rosemary can be found growing near the ocean – its name in Latin means dew of the sea. The aromatic leaves resembling pine needles are said to aid memory and are symbols of success, remembrance, love, loyalty, and fidelity.
Use in savory and sweet recipes for meats, broiled fish, roasted chicken, marinades, stews, stuffing, dressings, breads, and desserts. Also pairs well with cheese. Some say that it aids with the digestion of fats.
Saffron
$19.50Saffron, the stigma from the blue-flowering crocus, is always hand-picked; a gram of Saffron can be between 200 and 500 stigmas. No wonder Saffron is the most expensive spice in the world!
Saffron is one of the few spices whose quality has been defined by the International Standards Organization (ISO) based on its color, aroma, and flavor. Our Saffron has been rated grade 1 in all three categories. Standard jar contains a one-gram pouch.
Use just a tiny bit to add color and flavor to paella, rice, sauces and seafood dishes.
Recommended Recipes:
Sage
$7.25 – $9.75Sage has been used for centuries as both a seasoning and healing herb. Once the most-used cooking seasoning, it was replaced by Oregano during World War ll when pizza & pasta came home with the return of U.S. servicemen. Use in stuffing, dressings, chowders, stews, tomato sauces, and breads. Cheese flavored with sage is fancied in England.
Sea Salt, Fleur de Sel
$13.25Fleur de Sel collected in the Guérande region of France is said by many to be the most desirable French gourmet Sea Salt. With its rich, sweet, and delicate flavor, this hand-harvested artisanal Sea Salt also boasts a high mineral content.
As a finishing touch, sprinkle on salads, vegetables, and roasted or baked meats. Irregularly-shaped crystals melt in your mouth at different rates, making it a salt worthy of summer’s best heirloom tomatoes.
Sea Salt, Sel Gris
$8.50 – $23.00Hand-harvested using centuries-old Celtic methods, Sel Gris is known for its beautiful grey color, high moisture content, and mineral complexity.
The perfect salt for fondue, Sel Gris is also a great universal choice for salads, meats, seafood, sauces, soups, baking and brining. When used as a finishing salt, it adds a delicate crunch to any dish.
The finer granularity, called Tamisé, is achieved by sifting, creating great universal salt choice.
Star Anise
$8.10 – $21.75This eight-point pod looks like a star, tastes like licorice, and is popular in Asian cuisine. Some Chinese chew the whole fruit as a breath freshener; the French and English use it to flavor liqueurs like Anisette and Pernod.
Use in Chinese cooking, Vietnamese noodle soup, Thailand iced black tea, and India curries. Pairs well with meat and poultry dishes, soups, stocks, fruits and compotes.
