Garam Masala
$7.75 – $24.80
Garam 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. Hand blended in small batches with: pepper, cumin, nigella, fennel, cardamom, cinnamon, cloves, and nutmeg.
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Cinnamon ~ Indonesian Cassia
$6.00 – $19.20The 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.
Chipotle Sea Salt
$7.00 – $22.40Fiery salt blend of Morita Chipotle and unrefined Himalayan Pink Sea Salt. Morita (meaning “little raisin”) is the sweeter of the Chipotle peppers. Use as a table blend or to season while cooking. Rub on beef, pork or chicken before grilling. Sprinkle on any dish for smoky/salty heat.
Chops
$7.00 – $22.40Our favorite rub for pork chops, loin, or tenderloin. Festive Viennese flavor pairs well with apple, cinnamon, and cabbage. In addition to its savory flavor, the Caraway in this blend also aids digestion.
Chermoula
$8.00 – $25.60Chermoula is used as a marinade or sauce for Moroccan tagines of fish, vegetables, or meats. With its spicy, tangy flavor, substituting Chermoula for pesto or chimichurri on any dish delivers a signature Mediterranean flavor. Mix 1½T spice blend w/1-2 C chopped herbs (cilantro, parsley, mint), 3-4 cloves minced garlic, & 2-3T olive oil for traditional marinade. Retain a few dollops to top dish.
Caraway
$5.00 – $17.60Credited as a mainstay ingredient in love potions, caraway is also said to maintain a power against evil. Medieval cooks used every part of the plant (leaves, root, and seed) to add flavor to plain food.
Popular in Eastern European cuisine, Caraway lightens heavy-flavored meats such as mutton and liver. Try adding to applesauce, pasta dishes, and soups.
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