$4.75 – $15.75
Repairs 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.
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Ancho Chile Pepper$4.25 – $18.75
The Ancho Chile is the dried version of the Poblano Pepper and the most popular dried chile in Mexican cooking. The sweetest of dried peppers, with deep, rich berry flavors, mild bitterness, and mild to medium hotness, Ancho is frequently used as the base flavor of sauce and spice mixes like dry rubs or mole. We stem and partially seed our Anchos by hand before milling to provide the strongest Chile flavors without being overpowered by excessive heat. Try replacing paprika with Ancho Chile Powder in any recipe to bring a fuller, earthier Chile flavor and beckoning for you to take another bite.
Chervil$4.50 – $15.00
Chervil’s name comes from chaerophyllon, Greek for herb of rejoicing. A classic in French cuisine, it is used alone or as an ingredient in popular blends, such as Fines Herbes and Herbes de Provence. Ancient Romans also used Chervil as a flavoring herb.
Chervil has a light mild flavor, between parsley and anise, but more delicate. Add at the end cooking, so as not to diminish its flavor. Uses: butter and wine sauces, omelets and egg dishes, soups, salads, fish, chicken, and dressings. [Chervil]
Oregano, Mexican$5.25 – $17.25
A 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.
Stinson Rub$8.00 – $24.00
Named after Northern California’s most popular beach, this blend of herbs & Ancho Chiles complements without overpowering. It delivers herb & berry tones, overlying the earthy Ancho flavor w/minimal bite. Use as dry-rub on steaks, chops, chicken, or full-flavored fish like salmon.