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Mustard, Black
$7.25 – $14.50
Black Mustard, though very similar to Brown Mustard, comes from a different plant — the Brassica Nigra. The seeds are very flavorful, but have almost no aroma. Black Mustard is thought to be the seed of which Jesus spoke.
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Cinnamon ~ Saigon Cassia
$10.00 – $25.00Saigon Cinnamon (aka Vietnamese Cinnamon) is the strongest and sweetest species of Cinnamon available. Ours is freshly milled from organically grown bark to get the most intense flavor possible. Holds up to Vietnamese Pho and full-flavor meats; makes a great addition to yogurt; or ratchet up your baking with this powerful, nearly hot cinnamon flavor.
Watch Chef AJ making decadent desserts with our Saigon Cinnamon: LINK
Quick Tips:
- Add 1-2 tsp Saigon Cinnamon to 1 cup Straus Family Organic yogurt.
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.
Saffron
$13.50Saffron, the stigma from the blue-flowering crocus, is always hand-picked; a gram of Saffron can be between 200 and 500 stigmas. No wonder Saffron is the most expensive spice in the world!
Saffron is one of the few spices whose quality has been defined by the International Standards Organization (ISO) based on its color, aroma, and flavor. Our Saffron has been rated grade 1 in all three categories. Standard jar contains a one-gram pouch.
Use just a tiny bit to add color and flavor to paella, rice, sauces and seafood dishes.
Recommended Recipes:
Cinnamon ~ Indonesian Cassia
$9.50The Greek poet, Sappho, referenced Cassia in 7th century B.C. Though not the “true” Cinnamon, Cassia (also called Chinese Cinnamon) is often sold as Cinnamon in the U.S., where it’s preferred for its strong, spicy and lingering flavor.
Use in both sweet and strong savory dishes: candies, baked goods, meats, preserves, curries, and hot beverages. Cassia, with its intense aromatic qualities and taste, is the popular choice for Cinnamon Rolls.
Available whole in 2 3/4-inch quills (approximately 9 sticks per standard pouch; approximately 15 sticks per plus 50 pouch) or milled to a powder.
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.
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