Creamy Peppercorn Dressing
$6.50 – $21.00
This all-American blend makes a creamy salad dressing seasoned with the freshest of Tellicherry Peppercorns. Use to dress your salads, or as a dip for raw vegetables. Mix 1T Peppercorn Dressing with 2T water, let stand 5 minutes. Whisk in ½ cup sour cream or yogurt and ½ cup mayonnaise. Thin with your favorite vinegar, as desired.
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Madras Curry$7.00 – $21.00
Originally from Chennai, India this spicy sweet curry was intended for vegetarian dishes, but also complements chicken, lamb, and pork. “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.
Buttermilk Ranch Dressing$6.50 – $21.00
This dressing has become so popular in bottles, many of us have forgotten the simple, low-fat taste of freshly made ranch dressing. Our blend, highlighting the fresh flavors of bell pepper and cracked black pepper will bring you back to a simpler time. Blend 3/4t of spice blend with 1T of water; let sit for five minutes. Stir in 1/4 cup buttermilk and 1/4 cup nonfat yogurt (use mayo for a more traditional flavor). Use as a salad dressing or dip for fresh vegetables. Keeps up to one week in the refrigerator.
Italian Herbs$6.50 – $19.50
Our classic herb blend highlights the bold flavors reminiscent of the smells & tastes in simple Italian restaurants. Though many believe that Italian seasoning is an American invention, it is available all over the world except, of course, in Italy! Use this well-balanced herb blend on pizzas, pasta, chicken, fish and any time you want to add classic Italian flavor. May be used in recipes calling for Italian Seasoning.
Bonnes Herbes de Paris$6.50 – $19.50
From the capitol of France, these “Bonnes Herbes de Paris” are an aromatic, satisfying blend of French herbs, popular in the central and northern regions of France. Based on the herbal flavors of Tarragon and Basil, and highlighted with aromatic chives, this highly versatile blend can be added to egg, meat and vegetable dishes, as well as used as a finishing spice, or a dry rub for chicken, fish or vegetables. Perfect for roasted game hens or egg dishes. To make a simple balsalmic vinnaigrette, mix 2T Bonnes Herbes with 1/4 cup balsamic vinegar & 1/3 cup of olive oil.