Bada Bing Bouillon Oooh-Mommy Umami
$10.25 – $23.00
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
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Vadouvan
$10.50 – $28.35Known as French Curry, Vadouvan pairs an aromatic, high-toned curry with french favorites ~ Shallots and Onions. We add Star Anise to level out the spikey bright tones necessary to achieve the aromatic qualities of Vadouvan. Use as any curry powder. For traditional-style, sauté 1lb chopped shallots and 2lb chopped onion with 3T of blend.
Hand blended in small batches: onion, cumin, shallot, cardamom, garlic, fenugreek, turmeric, nutmeg, chives, star anise, clove, jalapeno, and vanilla.
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Inspiration ~ Sweet Without Sugar Gift Box
$35.00Inspiration – Sweet Without Sugar
Aromatically sweet spices with no added sugar.
— Gingerbread —
Unmistakable classic flavor
— Moroccan Breakfast —
Warm, sweet and spicy
— Pumpkin Pie —
Traditional with a surprise ingredient
— Saigon Cinnamon —
Strong and spicy sweet
Lovely striped Kraft gift box contains these four spices in our standard jars with a Local Spicery ribbon.
Caraway
$7.25 – $19.50Credited as a mainstay ingredient in love potions, caraway is also said to maintain a power against evil. Medieval cooks used every part of the plant (leaves, root, and seed) to add flavor to plain food.
Popular in Eastern European cuisine, Caraway lightens heavy-flavored meats such as mutton and liver. Try adding to applesauce, pasta dishes, and soups.
Chinese Five Spice
$10.25 – $27.75This 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.
Chermoula
$10.50 – $28.35Chermoula 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.
John Nicoletti –
The taste is real, the dinner became amazing
Carrie Deane (verified owner) –
Makes soups amazing!
Chip Harnett (verified owner) –
I use this in my chili meatless chili. It makes a fantastic flavor additive.
Patricia Reish –
Good products
Laurie Howard –
Just ordering
Sandra McCranie –
Love your products
Sandra McCranie –
Great product
Marge –
The three sizes, I presume bulk is the largest and the best deal, but there’s no guessing in shopping, so I need to know the quantity in ounces of all three before I decide.
lspicery-admin –
Our sizing is described in our FAQs (https://www.localspicery.com/faqs/). There are also photos with our sizing options within each product description (click the red arrow to the side of the image shown to go to additional photos). Please feel free to call our Mill for further information. (530) 763-5353
Pamela Masloff –
I haven’t tried any of your products yet, but I heard about your spice products from a Chef AJ podcast. I’m just coming off of a 3 day water fast & want to reduce my sodium intake dramatically, so I’m super stoked to learn about your store & the fact that you’re in Tiburon is even better! As a long time Marin resident this exciting, even though I now live in the wine country town of Sonoma. I’m making my first purchase today and hope to make many more.
Marge Teilhaber –
I don’t like mouth burn, so I need to know the Scoville number for the chile in this spice blend. Even though it’s listed 7th in the ingredient list, it’s possible that the chile could make it way too hot for me, depending on the Scoville rating. Bell pepper as I’m sure y’all know has zero SHU (Scoville heat units). If you’re using, for instance, PERI PERI CHILES, they range in Scoville heat units from 50,000 to 175,000 on the Scoville scale. I can’t go much above mild, which is 50 to 2,500 SHU. Hatch green chile scores between 1,500 and 2,500 units—about the same level of heat as poblano or Anaheim peppers. There’s also kashmiri chile, 1000 – 2000 on the Scoville Scale, which is super, super mild. There’s also sichuan chile pepper which is 50,000-75,000 SHU on the Scoville scale, which even a tiny amount would ruin it for me. Please advise!
lspicery-admin –
The two chiles we use in Bada Bing Bouillon are Bell Peppers with a 0 SHU and California Chiles (Anaheim Chiles that have been allowed to ripen to red before being dried) with a 500-2500 SHU. Each of these chiles represent about 12% of the blend. We consider this blend very mild.
Lisa Forrest (verified owner) –
This is perfect for me. Each day I am making a savory blend of kale, spinach, and celery and a half teaspoon Bada Bing powder.
I really like it. Thanks.