Mustard, Brown
$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.
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Peppercorn, Sichuan
$11.00 – $29.70A key ingredient in our Chinese Five Spice, Sichuan Peppercorns are also used in Nepali (Gurkha), Tibetan and Bhutanese cooking. Chowmein in Nepal is often served with a Sichuan Pepper sauce. Sichuan has lemon overtones and causes a tingling of the mouth when eaten.
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Cloves
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Sea Salt, Kala Namak (Black Salt)
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Cinnamon ~ Indonesian Cassia
$3.00 – $21.60The 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.
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