Showing 13–24 of 26 results
Lemon Verbena
$7.25 – $14.50Use to add lemon flavor to fish, poultry, vegetables, and tea. Also provides a strong lemon flavor when steeped in hot water or added to rice or soup stock. Pairs well w/Lavender & Rosemary. [Lemon Verbena]
Lemongrass
$7.25 – $14.50Sweet citrusy flavor, particularly after infusing or simmering. Essential ingredient for recipes from Southeast Asia (Thailand, Vietnam, Indonesia, Malaysia).
Morita Chipotle Chile Pepper
$9.00 – $26.00The Chipotle Chile is the dried form of a mature red Jalapeño Pepper. The Morita variety, by far the most common sold in the U.S., is smaller than the “True” Chipotle, and retains its dark, raisin-like appearance.
Add to Southwest and Central American dishes where the combination of smoky and hot flavors are desired.
Onion
$7.50 – $25.00In 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.
Paprika
$8.75 – $17.50Sprinkle on deviled eggs, fish, seafood, and salads, or use to add color and mild spice to sauces, stews, grains, and marinades. Color and flavor are released upon heating.
Peppercorn, Pink
$10.50 – $21.00Not a true peppercorn, but a dried berry of the Schinus Bush. Popular in French & South American dishes, with pepper-like flavors and sweet, floral overtones. Related to the Cashew, may cause allergic reaction.
Peppercorn, White
$10.00 – $22.50White Peppercorns are the seeds of the Peppercorn. Black Peppercorns are soaked in water (retted) so fruit can be washed away, leaving white pepper seed. Distinctly hotter flavor than Black Peppercorn with less sweet, earthy flavors. Used for white color & cleaner, hotter flavor.
Peppermint
$7.25 – $14.50In Greek mythology, the nymph Minthe was turned into the sweet bush for Persephone. Valued as the herb of hospitality and for medicinal purposes, Romans spread it throughout Europe. American colonists also used mint as an untaxed tea.
Use on meats (especially lamb), chilled soups, stews, casseroles, new potatoes and rice. Mix with garlic and cream cheese for a dip. Try sprinkling on yogurt, fresh fruits or ice cream for a gourmet touch. [Peppermint]
Poppy Seeds, Blue Dutch
$9.25 – $18.50Poppy plants have been cultivated for more than 3,000 years. Although a product of the opium poppy, these tiny seeds don’t have narcotic side effects. (However, we have heard rumors that consuming an excessive amount of poppy seeds may cause failure of a drug test.)
Add a nutty, crunchy flavor to salad dressings, breads, rolls, cookies, cakes, and pastries or sprinkle on rice and noodle dishes for an additional layer of flavor and texture.
Rose
$10.00 – $12.00Defining a rose as anything more than as itself was beyond Gertrude Stein, and we will not try to embarrass ourselves in the attempt.
A Rose is a Rose. Roses & other flowers have been used as flavorings for millennia across many cultures. In teas and tisanes, roses have long been considered a cure-all. This history, along with its delicate floral flavor and lovely color, made it particularly popular during the Victorian era.
Rosehips
$12.75Fruit of the rose, adds flavor that is floral, bright, citrusy & tangy. Use in herbal teas. Wonderful in stewed fruits, jams, jellies, syrups & marmalades. Try rose hip soup or bread or add to salads. Said to contain more Vitamin C by the gram than oranges.
Star Anise
$8.10 – $16.20This 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.
