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Bada Bing Bouillon Oooh-Mommy Umami

(Based on 11 reviews)

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.


Check it out on YouTube: CLICK HERE


Recommended Recipes:

Greek Gigante Beans

Quick Vegan Ramen

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Chinese Five Spice

(Based on 1 review)

This classic Chinese blend combines the flavors of sweet, salty, sour, bitter and pungent, to nourish and satisfy. Some say the name refers to the five elements – wood, fire, earth, metal, and water – needed to restore balance. Use as dry rub for proteins and starches, add to stir fries or soups, rice dishes and marinades.


Hand blended in small batches with: cinnamon, star anise, fennel, Sichuan pepper, and clove.

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(Based on 4 reviews)

Umami 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.

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Jin Yong ~ Cantonese- Style Blend

(Based on 1 review)

Cantonese-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.

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Shichimi ~ Seven Spice


Our version of popular Japanese table spice dating to 17th century. Features Orange Peel, Aji Amarillo Chile, Sesame Seeds and Ginger. Use on soup, noodles, rice, tempura & grilled dishes.

Hand blended in small batches with: orange peel, Chiles, black sesame seeds, toasted sesame seeds, ginger, chives, nori, and hops.

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