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
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Depth
$11.25Umami flavors: meaty, earthy, savory, delicious ~ just what the name implies. Use as dry rub; add to stir fries, casseroles, risotto, soup & stew; heat w/ equal amount of oil to make rue for veggie/meat wine sauce.
Hand blended in small batches with: onion, long pepper, kombu, milled porcini mushroom, and sun dried tomato.
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!