$7.25 – $19.60
With its strong flavor, this dark yellow colored, Brown Mustard is used to make the popular Dijon Mustard. Use for pickling and add to sauces and salsa.
Smaller with more heat than Yellow Mustard Seeds, Brown Mustard Seeds are found in Asian and African dishes. Add a deep nutty flavor to vegetarian dishes, by first frying whole Brown Mustard Seeds in oil until a popping sound is heard.
Nigella (Black Cumin)$9.25 – $25.00
Nijella – 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.
Edible kelp used in Japanese cuisine to make dashi, a nutritious all purpose kombu soup stock. Use also to season sushi rice, to add an umami flavor to your cooking, or to ease digestion with dried bean dishes. Our Kombu is wild harvested off the coast of Maine. It provides high concentrations of iodine, calcium, potassium, iron, carotene, and B vitamins.
Garam Masala$10.50 – $28.35
Garam Masala is a versatile blend from Northern India traditionally used in samosas, dahl and tandoori. Combining the sweet curry flavors of Cardamom, Nigella & Cumin with black pepper, Garam Masala can be used as an accent in any curry dish, or as a finishing spice. Season burgers or a stir fry, use as salt-free rub on any protein.
Hand blended in small batches with: pepper, cumin, nigella, fennel, cardamom, cinnamon, cloves, and nutmeg.
Madras Curry$10.25 – $27.70
Originally 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.
La Kama$10.25 – $27.70
La 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.