$6.50 – $21.00
A medley of three types of Onion plus Garlic and Sea Salt brings garden flavors to any dish. A few sprinkles adds that feeling of simplicity and comfort reminiscent of French cooking. A perfect way to celebrate a spring day, or to bring sunlight to your table in the winter. As versatile as salt & pepper: add to eggs; season poultry, fish, & vegetables; or serve at the table as a finishing spice.
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French Vinaigrette$6.00 – $19.50
Traditional French meals are completed by serving a simple salad course, frequently just lettuce or frisee leaves moistened by a very light vinaigrette. Our French Vinaigrette Dressing is authentically based on shallots, milled mustard seed, and French herbs. After mixing (directions below), pour some dressing into the bottom of your salad bowl before adding the dry lettuce. Toss and enjoy. Also makes a wonderful marinade for asparagus, broccoli, or green beans. Bon appetit!
Traditional French dressing or vegetable marinade directions: Mix 2T Blend with 2T water, let stand 5 minutes to rehydrate. Whisk in ½ cup olive oil & 1/4 to 1/3 cup vinegar (typically sherry vinegar, wine vinegar, or our personal favorite, champagne vinegar).
- Toss some French Vinaigrette Spice Blend on white fish before grilling or pan-frying.
Stinson Rub$7.50 – $24.00
Named 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.
Ancho Chile Pepper$4.25 – $18.75
The 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.
Herbes de Provence$5.50 – $18.00
Flavors of Provence unite in this timeless herb blend that has seasoned the famous dishes of Southern France for centuries. Our blend includes the brilliant blue Lavender reminisent of many an impressionist painter. Rub on chicken or fish; add to stews and soups; mix with oil and vinegar dressing or a light marinade; sprinkle on eggs or vegetables. No added salt.
Bonnes Herbes de Paris$5.50 – $18.00
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.