Dill Weed
$4.25 – $14.25
A flavorful complement to foods, dill was also added to magic potions in the Middle Ages to protect homes and people from spells.
The flavor of dill has been described as citrus, fennel, and mint combined, and it’s best when added at the end of cooking to preserve the flavor. Add Dill Weed to salads, soups, fish and shellfish, vegetables and sauces.
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Dill Pollen
$9.75For aromatically sweet Dill flavor, sprinkle on fish, seafood, potatoes or veggies, or add to sauces, dips & dressings. Use in final stages of cooking or as a garnish. Dill Pollen is hand-harvested from organic Dill flowers in California. [Organic Dill Pollen]
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Lemon Verbena
$4.50 – $15.00Use to add lemon flavor to fish, poultry, vegetables, and tea. Also provides a strong lemon flavor when steeped in hot water or added to rice or soup stock. Pairs well w/Lavender & Rosemary. [Lemon Verbena]
Ancho Chile Pepper
$4.25 – $18.75The Ancho Chile is the dried version of the Poblano Pepper and the most popular dried chile in Mexican cooking. The sweetest of dried peppers, with deep, rich berry flavors, mild bitterness, and mild to medium hotness, Ancho is frequently used as the base flavor of sauce and spice mixes like dry rubs or mole. We stem and partially seed our Anchos by hand before milling to provide the strongest Chile flavors without being overpowered by excessive heat. Try replacing paprika with Ancho Chile Powder in any recipe to bring a fuller, earthier Chile flavor and beckoning for you to take another bite.
Aji Amarillo Chile Pepper
$5.00 – $20.50Popular in Peruvian & Bolivian cooking. Add to rice before cooking. Mix with minced red onion & vinegar as condiment. Add to root veggies, salsa, stews, seafood dishes & sauces. Rehydrate whole dried peppers in boiling water (~ 20 min) to make paste.
Stinson Rub
$7.50 – $24.00Named after Northern California’s most popular beach, this blend of herbs & Ancho Chiles complements without overpowering. It delivers herb & berry tones, overlying the earthy Ancho flavor w/minimal bite. Use as dry-rub on steaks, chops, chicken, or full-flavored fish like salmon.
Cascabel Chile Pepper
$5.50 – $6.00Also 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.
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