Cloves
$9.25 – $12.50
Despite attempts at clove monopolies, by the 18th century cloves were grown in many places including Brazil, Tanzania, and Madagascar. The whole Clove looks much like a nail, hence its French namesake, “clou” (nail).
Use in pastries, puddings, cooked fruits, and cakes, or sprinkle on oatmeal for a treat. Also yummy in stews and vegetables. Pairs well with nutmeg, cinnamon and ginger.
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Bay Leaf, Turkish
$6.75 – $12.30Rejected in love, Apollo changed the nymph Daphne into the tree, ordering that all who excel in courage, civil service and the creation of beauty be crowned with the evergreen leaves of the bay laurel. Such wreaths crowned the winning athletes of ancient Olympics.
With a sweet balsamic-like aroma and a bitter yet spicy kick, the flavor adds the perfect touch to slow-cooked dishes, such as stews, soups, stocks, sauces, beans, and gravies.
California Chile Pepper ~ Sweet Anaheim
$5.00 – $23.00Very sweet, with no heat, this Chile is the dried version of fully-ripened Anaheim Chile. Substitute for Paprika or Ancho Chile. Provides additional depth in Chili powders while modulating heat.
Berbere
$10.50 – $28.35This fiery spice blend is used in many Ethiopian dishes. Builds a powerful curry sauce and doubles as a rub on meats and vegetables. Great addition to a Bloody Mary, sweet potato and cob corn.
Hand blended in small batches with: Chiles, fenugreek, ginger, long pepper, cardamom, cinnamon, nigella, coriander, allspice, and clove.
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Cascabel Chile Pepper
$8.00 – $30.00Also called the “Chile bola” for its round shape, Cascabel is the dried version of the cascabel cultivar of the Mirasol Pepper. With a rich and earthy flavor, plus medium hotness, try Cascabel to heat up your pico de gallo or guacamole recipe.
Hestia ~ A Greek Herb Blend
$10.00 – $27.00The virgin goddess of the hearth, Hestia, had dominion over cooking and family. This simple herb blend delivers flavors from the time of Homer to your hearth and table. For Greek-themed dishes; excellent dry rub for veggies, lamb, pork, or chicken. Greek Vinaigrette: rehydrate 2T Hestia in 4T water for 5 min; add ½C each Red Wine Vinegar & virgin Olive Oil.
Hand blended in small batches with: garlic, onion, pepper, tomato, mustard, basil, and oregano.
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