Cathy Fisher is the author of the spiral-bound cookbook Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar.
Recipes are made with only vegetables, fruits, whole grains, legumes, nuts and seeds, with no added refined salt, oil or sugar (and gluten-free). Given that no salt or sugar is used, Cathy regularly relies on dried herbs and spices to help provide great flavor to her dishes! Some of her favorites are listed below:
Showing 1–12 of 20 results
Bo Kaap Curry
$10.50Mild aromatic curry from South Africa for fish, chicken and veggies. Named after an area of Cape Town, Bo-Kaap Curry dishes are generally made using fresh vegetables, fish or meat. Not as hot as traditional Indian curries, the rich and full body flavor of Bo-Kaap Curry is enhanced by fresh flavorful ingredients. Serve with rice.
Hand blended in small batches with: coriander, fenugreek, cardamom, turmeric, cumin, pepper, Chiles, mustard seed, clove, ginger, and fennel.
Recommended Recipes:
Spicy Curry Soup
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California Chile Pepper ~ Sweet Anaheim
$8.50 – $18.00Very sweet, with no heat, this Chile is the dried version of fully-ripened Anaheim Chile. Substitute for Paprika or Ancho Chile. Provides additional depth in Chili powders while modulating heat.
Cardamom Pod, Green
$24.00Though India produces more Cardamom than Guatemala, it consumes most that it produces, making Guatemala the world’s largest supplier. The Cardamom Pod is typically transported in small batches from the mountainous regions in which it grows.
While cardamom seeds hold the flavor, once the pod is opened, that flavor begins to dissipate. For full cardamom flavor, use the whole pod (or a slightly crushed pod), in dishes like soups or stews.
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Cardamom Seed
$24.00Part of the ginger family, Cardamom means grains of paradise. Historically, Cardamom has been used to flavor foods, as an ingredient in perfumes, and even for medicinal purposes.
Known for its sweet and spicy taste, Cardamom seed is used equally in sweet dishes such as breads and cakes and in savory dishes such as meats and curries. Use in baked goods, sprinkle on oatmeal, ice cream, or iced melon, and add to curry. Cardamom has a sharp aroma and distinctive flavor that can be compared to anise or eucalyptus. For a Middle Eastern treat, sprinkle in your coffee.
Suggested Recipes:
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Cumin
$9.00Native to the Mediterranean and South Asia, Cumin is also a signature flavor for Central American and European cuisines. As a symbol of love and fidelity during the Middle Ages, wedding guests carried Cumin in their pockets, and wives of soldiers added it to baked bread for their husbands. Our Cumin is hand harvested, and has a high percentage of essential oils, delivering more powerful aromatics, and a slightly astringent, citrusy quality.
Jalapeño Chile Pepper
$9.00Traditionally 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.
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
$10.25Originally 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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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.
Paprika
$9.00 – $22.00Sprinkle 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.
