Showing 13–24 of 46 results
Dashi Kombu
$10.35Edible kelp used in Japanese cuisine to make dashi, a nutritious all purpose kombu soup stock. Use also to season sushi rice, to add an umami flavor to your cooking, or to ease digestion with dried bean dishes. Our Kombu is wild harvested off the coast of Maine. It provides high concentrations of iodine, calcium, potassium, iron, carotene, and B vitamins.
WARNING: This product can expose you to chemicals, including lead, which is known to the State of California to cause canser and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.
Depth
$11.25 – $30.30Umami flavors: meaty, earthy, savory, delicious ~ just what the name implies. Use as dry rub; add to stir fries, casseroles, risotto, soup & stew; heat w/ equal amount of oil to make rue for veggie/meat wine sauce.
Hand blended in small batches with: onion, long pepper, kombu, milled porcini mushroom, and sun dried tomato.
Garam Masala
$10.50 – $28.35Garam Masala is a versatile blend from Northern India traditionally used in samosas, dahl and tandoori. Combining the sweet curry flavors of Cardamom, Nigella & Cumin with black pepper, Garam Masala can be used as an accent in any curry dish, or as a finishing spice. Season burgers or a stir fry, use as salt-free rub on any protein.
Hand blended in small batches with: pepper, cumin, nigella, fennel, cardamom, cinnamon, cloves, and nutmeg.
Recommended Recipe:
Garlic
$8.50 – $27.00Consumed by Greek athletic competitors, by Egyptian pyramid builders, and by Roman soldiers, garlic has historically been credited for providing strength and speed.
Sprinkle on bread with butter, and toast for a flavorful punch. Or, when the texture of garlic is undesired, but the flavor a must, garlic powder is the solution, especially for sauces and recipes with liquid to absorb the powder.
Gingerbread Spice
$10.25 – $27.70Originally baked in German monasteries in the 14th century to aid digestion, gingerbread quickly spread throughout Europe. An International tradition, and an American classic, this blend of sweet, aromatic spices, is driven by the lemony, sweet flavor of freshly milled ginger root. Use to flavor gingerbread or in cookies, cakes, pies, or smoothies to deliver this unmistakable classic flavor.
Hand blended in small batches with: ginger, cinnamon, cloves, nutmeg, and cardamom.
Recommended Recipes:
Herbes de Provence
$9.25 – $25.00Flavors of Provence unite in this timeless herb blend that has seasoned the famous dishes of Southern France for centuries. Our blend includes the brilliant blue Lavender reminiscent of many an impressionist painter. Rub on proteins; add to stews and soups; mix with vinegar to make a dressing or a light marinade; sprinkle on tofu or vegetables. No added salt.
Hand blended in small batches with: tarragon, basil, savory, marjoram, thyme, and a little lavender.
Hestia ~ A Greek Herb Blend
$10.00 – $27.00The virgin goddess of the hearth, Hestia, had dominion over cooking and family. This simple herb blend delivers flavors from the time of Homer to your hearth and table. For Greek-themed dishes; excellent dry rub for veggies, lamb, pork, or chicken. Greek Vinaigrette: rehydrate 2T Hestia in 4T water for 5 min; add ½C each Red Wine Vinegar & virgin Olive Oil.
Hand blended in small batches with: garlic, onion, pepper, tomato, mustard, basil, and oregano.
Italian Herbs
$9.25 – $25.00Our classic herb blend highlights the bold flavors reminiscent of the smells & tastes in simple Italian restaurants. Though many believe that Italian seasoning is an American invention, it is available all over the world except, of course, in Italy! Use this well-balanced herb blend on pizzas, pasta, proteins and any time you want to add classic Italian flavor. May be used in recipes calling for Italian Seasoning.
Hand blended in small batches with: sage, basil, oregano, marjoram, thyme, and rosemary.
Jalapeño Chile Pepper
$8.50 – $23.00Traditionally cultivated in Veracruz, Mexico, this Chile Pepper has also become a favorite of the Southwestern United States. Not too hot and not too mild, it is delicate in its dried form and should be added to foods for finishing.
Just before serving, add to Southwestern dishes, guacamole, corn bread, salad dressings, eggs, potatoes and vegetables for a little kick. It will lose its flavor and heat if added too early in the cooking process.
Jin Yong ~ Cantonese- Style Blend
$10.25 – $27.70Cantonese-style blend with moderate heat, sweet playful aromatics, and taste-bud-teasing Sichuan Pepper. Pairs well with pork, veggies, and tofu. Try in soups and stews for an extra treat.
Hand blended in small batches with: pepper, coriander, Sichuan pepper, cumin, Chiles, star anise, cardamom, and cinnamon.
Recommended Recipe:
Kung Pau Lentils (For video demonstration: CLICK HERE)
La Kama
$10.25 – $27.70La Kama meaning “the bed” in Darija is the most common spice blend used in Moroccan cooking. Credited by some as originating in Tangiers, its aromatic sweet and warming flavor can be found in a multitude of dishes throughout the Barbary Coast and Middle East.
Use as a dry rub; in marinades, curries, and soups; or with lentils, couscous, rice or other grains.
Hand blended in small batches with: turmeric, ginger, white pepper, cinnamon, pepper, nutmeg, and allspice.
Madras Curry
$10.25 – $27.70Originally from Chennai, India this spicy sweet curry was intended for vegetarian dishes, but also complements proteins. “Madras” is the 17th century name of Chennai, adopted by British cooks to name this popular curry powder. Cook with vegetables, coconut milk or yogurt to make a traditional curry sauce.
Hand blended in small batches with: coriander, pepper, cumin, mustard, turmeric, cardamom, Chiles, curry leaves, and cloves.
Recommended Recipes:
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