Bada Bing Bouillon Oooh-Mommy Umami
$10.00 – $27.00
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.
Video demonstration: CLICK HERE
Recommended Recipes:
RelatedProducts
Habanero Sea Salt
$10.50Fiery Habanero Chiles blended with sea salt allow you to experience this classic Yucatecan flavor. Use as a table blend or to season while cooking. Rub on beef, pork or chicken before grilling.
Moroccan Breakfast Spice
$10.25 – $27.65Start your morning right with this exotic oatmeal, featuring Turmeric, Ceylon Cinnamon and Ginger. Stir in 1t spice per half cup oatmeal, after cereal begins to boil. Top with honey, dates, nuts, fresh fruit… to taste. Enjoy!
Hand blended in small batches with: Ceylon cinnamon, ginger, turmeric, and a bit of clove.
Madras Curry
$10.25 – $27.70Originally 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:
Featured In:
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.
Persian Lime Pepper
$10.25 – $13.85A twist on the classic American blend, Lemon Pepper, Persian Lime Pepper introduces the tangy citrus flavoring of Persian Lime with aromatic, floral Lemon Peel and ground Black Peppercorns. This blend has no added salt. Use as a seasoning or dry rub on fish, poultry or vegetables.
Hand blended in small batches with: pepper, lemon peel, Persian lime, garlic, marjoram, and oregano.
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.
Donna Richert –
I made minestrone soup for a lunch meeting and since going WFPB a year or so ago, I don’t use oil. I used Bada Bing Bouillon to make my veggie broth. I used 1 Tablespoon per cup of hot water. It sent the flavor over the top, for sure. Many compliments and oh so delicious!