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Anise Seed
$7.25 – $14.50
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.
Suggested Recipes:
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Ancho Chile Pepper
$5.50 – $17.00The 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.
Aji Amarillo Chile Pepper
$5.00 – $24.30Popular in Peruvian & Bolivian cooking. Add to rice before cooking. Mix with minced red onion & vinegar as condiment. Add to root veggies, salsa, stews, seafood dishes & sauces. Rehydrate whole dried peppers in boiling water (~ 20 min) to make paste.
Peppermint
$7.25 – $14.50In Greek mythology, the nymph Minthe was turned into the sweet bush for Persephone. Valued as the herb of hospitality and for medicinal purposes, Romans spread it throughout Europe. American colonists also used mint as an untaxed tea.
Use on meats (especially lamb), chilled soups, stews, casseroles, new potatoes and rice. Mix with garlic and cream cheese for a dip. Try sprinkling on yogurt, fresh fruits or ice cream for a gourmet touch. [Peppermint]
Puerto Rican Adobo
$9.25 – $25.00This Puerto Rican-style Adobo adds the flavors of Coriander and Garlic to Sea Salt, resulting in a comforting general flavor enhancer. Rub liberally into meats, seafood, and vegetables before grilling, sautéing, or frying.
Hand blended in small batches: garlic, sea salt, onion, black pepper, turmeric, cumin, and oregano.
Tarragon, French
$8.00 – $16.00Introduced to England by the Tudor family in the 16th century, and dubbed by the French as the King of Herbs, Tarragon made its way to America with the colonists. It is a predominant flavor in classic French cuisine.
Add to sauces, salads, vinegar, dressings, poultry, and fish. Avoid overcooking. Sprinkle on broiled chicken at the end of cooking and use in pan gravy. Pairs well with cheeses, vegetables, and eggs. French tarragon has a sweet, licorice flavor. [Tarragon]
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