Bird’s Eye Chile Pepper
$7.00 – $18.90
Small red Chile that packs a punch! Ranges from 100,000 to 225,000 on the Scoville scale. Use in soups, salads, stir fries, and curries.
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Sea Salt, Kala Namak (Black Salt)
$8.00Popularly called “black salt,” this Indian mineral salt has a pinkish-grey color and a sulfurous taste. Commonly used in Indian cuisine as a condiment and as an ingredient in raitas, chaats, and chutneys.
Kaffir Lime Leaf
$8.50 – $10.50Native to South Asia, and popular in Thai, Lao, Vietnamese, Cambodian, Malaysian and Indonesian cuisine. Try in chili and soup recipes. Tip: helps keep the odor in check when steaming snails.
Fennel
$7.25 – $19.60Used for hundreds of years, fennel has been credited by some to increase the flow of milk in nursing mothers and aiding diets by calming hungry stomachs.
Fennel is best added at the end of cooking to preserve its flavor. Use in meat and vegetable dishes, starches and grains, sauces and herbed butter, salads, eggs, baked goods, and even beverages such as tea and wine.
Fenugreek
$7.50 – $20.25Fenugreek was one of the ingredients used in early Egypt incense that emitted the holy smoke for embalming and purification ceremonies. It is now most commonly used in Thai and Indian cuisines.
Add to curries and chutneys. Use sparingly as over using can cause bitterness in food.
Nigella (Black Cumin)
$9.25 – $25.00Nijella – the seeds of Nigella sativa – are also known as kalonji or black cumin. Used primarily as a spice in Indian and Middle Eastern cuisines.
Use in curries and salads or with vegetables, legumes, and poultry. Nigella adds flavors akin to onion, black pepper and oregano with a mustard-like bitterness.
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