Mustard, Brown
$5.00 – $14.25
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.
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La Kama
$7.00 – $21.00La 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.
Garam Masala
$7.00 – $21.00Garam 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. Add to ground turkey for a great burger, or use as salt-free rub on lamb, beef or chicken.
Cumin
$6.50 – $20.50Native to the Mediterranean and South Asia, Cumin is also a signature flavor for Central American and European cuisines. As a symbol of love and fidelity during the Middle Ages, wedding guests carried Cumin in their pockets, and wives of soldiers added it to baked bread for their husbands. Our Cumin is hand harvested, and has a high percentage of essential oils, delivering more powerful aromatics, and a slightly astringent, citrusy quality.
Sea Salt, Kala Namak (Black Salt)
$5.50 – $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.
Fenugreek
$5.75 – $19.50Fenugreek 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.
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