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Anise Seed
$8.00 – $19.50Repairs to the London Bridge were said to be partially paid for by taxes and tolls placed on Anise Seed by King Edward in 1305. In folklore, Anise is believed to stave off nightmares when placed near the bed.
Use in cookies, pastries and bread. Try adding to savory dishes for a layer of warm licorice flavoring.
Suggested Recipes:
Assam Black Tea
$8.00Assam Tea is grown in lower elevations than most teas in the famed Assam Region in Northeastern India. Only the flowery leaf from the very tip of the branch is harvested to deliver the highest graded quality possible.
Our Assam Tea is hand harvested in May and June to allow the tea leaves to develop golden-colored tips that produce a sweeter, spicy and malty flavor. No aromatic oils. Just pure Assam Black Tea.
Chermoula
$10.50Chermoula is used as a marinade or sauce for Moroccan tagines of fish, vegetables, or meats. With its spicy, tangy flavor, substituting Chermoula for pesto or chimichurri on any dish delivers a signature Mediterranean flavor. Mix 1½T spice blend w/1-2 C chopped herbs (cilantro, parsley, mint), 3-4 cloves minced garlic, & 2-3T olive oil for traditional marinade. Retain a few dollops to top dish.
Hand blended in small batches with: sea salt, lemon peel, smoked paprika, cumin, coriander, garlic, ginger, black pepper, Persian lime, Chiles, and saffron.
Cilantro
$7.25 – $19.50Cilantro is the lacy leaf of the coriander plant. Coriander seeds, also a popular spice, are produced by the leaves once they mature and dry. The plant cannot be used for both, and must be harvested as either Cilantro or Coriander.
A common ingredient in salsa, use also in pestos, sauces, soups, egg dishes, guacamole, and dressings. Pairs well with seafood and poultry. Sprinkle on your salad or sandwich to add its aromatic flavor. [Cilantro]
Citric Acid
$40.00This concentrated powder with its sour flavor can be added to baking soda in cakes and biscuits to increase leavening, used as a replacement for acids, or used in place of salt in sour bread recipes.
Coriander
$8.00 – $19.60Coriander is one of the world’s oldest spices and has been used for both culinary and medicinal purposes. It is reported that coriander can sooth the stomach and that coriander tea might give colicky babies some relief.
Coriander has a citrusy flavor. Use in curry, meat, fish, and chili recipes. For a little kick of flavor, add coriander to cream cheese and cottage cheese or rub on fresh pork before roasting.
Curry Leaf
$7.50 – $20.25The curry tree (Murraya koenigii) is native to India and Sri Lanka. The leaf of this tree, commonly known as Curry Leaf, also translated as “sweet neem leaf,” is a key ingredient to curry dishes.
Add to curries or to flavor Southeast Asian rice, vegetable, and meat dishes. [Curry Leaf]
de Arbol Chile Pepper
$8.50 – $22.95Popular in wreaths and other decorations because they retain a bright red color after drying, the Chile De Arbol (“tree-like” in Spanish) is named for its long, woody stem. Be sure to wash your hands after handling, since this Chile carries a strong punch.
Use in Salsa and other Southwest and Central American dishes. De Arbol Chiles are a good substitute for Cayenne, bringing a slightly smoky, crisp Chile flavor.
Dill Seed
$8.00 – $10.00In Old Norse, the word dill means “to lull” – it was mixed with water to help babies sleep. Egyptians believed burying dill with their dead would protect them in the afterlife against hunger.
Although Dill has a unique and powerful flavor, it pairs well with a wide variety of foods including poultry, fish, salads, sauces, dips, starches, and vegetables.
Fenugreek
$7.50 – $20.25Fenugreek was one of the ingredients used in early Egypt incense that emitted the holy smoke for embalming and purification ceremonies. It is now most commonly used in Thai and Indian cuisines.
Add to curries and chutneys. Use sparingly as over using can cause bitterness in food.
Mustard, Black
$8.00 – $19.60Black Mustard, though very similar to Brown Mustard, comes from a different plant — the Brassica Nigra. The seeds are very flavorful, but have almost no aroma. Black Mustard is thought to be the seed of which Jesus spoke.
Mustard, Black & Yellow Seeds ~ 1.5 Cups Each
$25.00Mustard seeds release their heat when soaked in a non-acidic liquid. To begin developing heat, soak the seeds in water; to stop it, add an acidic liquid such as vinegar, lemon juice, or wine. Use for making mustartds, pickling, in canning recipes and in sausages. Add to sauces, rubs, and marinades for grilling. Pairs well with other strong spice flavors, such as garlic and chili peppers. Black Mustard, though very similar to Brown Mustard, comes from a different plant — the Brassica Nigra. The seeds are very flavorful, but have almost no aroma. Black Mustard is thought to be the seed of which Jesus spoke.
This item contains two bags (~1.5 cups each) of mustard seeds, one black and one yellow, priced as overstock.
Check out our recipe for making mustards.
