$7.00 – $22.40
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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Madras Curry$7.75 – $24.80
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. Hand blended in small batches with: coriander, pepper, cumin, mustard, turmeric, cardamom, Chiles,
curry leaves, and cloves.
La Kama$7.75 – $24.80
La Kama meaning “the bed” in Darija is the most common spice blend used in Moroccan cooking. Credited by some as originating in Tangiers, its aromatic sweet and warming flavor can be found in a multitude of dishes throughout the Barbary Coast and Middle East.
Use as a dry rub; in marinades, curries, and soups; or with lentils, couscous, rice or other grains. Hand blended in small batches with: turmeric, ginger, white pepper, cinnamon, pepper, nutmeg, and allspice.
Bo Kaap Curry$8.00 – $25.60
Mild aromatic curry from South Africa for fish, chicken and veggies. Named after an area of Cape Town, Bo-Kaap Curry dishes are generally made using fresh vegetables, fish or meat. Not as hot as traditional Indian curries, the rich and full body flavor of Bo-Kaap Curry is enhanced by fresh flavorful ingredients. Serve with rice.
California Chile Pepper ~ Sweet Anaheim$5.00 – $20.00
Very 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$8.00 – $25.60
This 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.