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Jalapeño Chile Pepper
$9.00
Traditionally cultivated in Veracruz, Mexico, this Chile Pepper has also become a favorite of the Southwestern United States. Not too hot and not too mild, it is delicate in its dried form and should be added to foods for finishing.
Just before serving, add to Southwestern dishes, guacamole, corn bread, salad dressings, eggs, potatoes and vegetables for a little kick. It will lose its flavor and heat if added too early in the cooking process.
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Herbes de Provence
$10.00 – $25.00Flavors 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 reminiscent of many an impressionist painter. Rub on proteins; add to stews and soups; mix with vinegar to make a dressing or a light marinade; sprinkle on tofu or vegetables. No added salt.
Hand blended in small batches with: tarragon, basil, savory, marjoram, thyme, and a little lavender.
Peppercorn, Kampot Black
$12.00Revered by French chefs for their jasmine-like aromatics, signature sweetness, and intense lingering heat. Kampot peppercorns are considered among many to be the best in the world.
▪ Grown in Kampot, Cambodia under a recognized appellation by the European Union & the United Nations, one of the most restrictive cooperatives in the world
▪ In the 1970s, the leadership of Cambodia had the pepper vines torn out by the roots. Farmers were instructed to focus on producing food for domestic consumption. With political change over the past 20 years, several farmers have brought the storied pepper fields back into production.
▪ To use the appellation “Kampot”, the product must be grown within the Kampot region, sampled annually, and farmed using organic growing methods
▪ Compared to our Vietnamese peppercorn, Kampot Pepper has a more lingering flavor and aroma, greater complexity, and signature jasmine aroma
Berbere
$10.50This 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.
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French Vinaigrette
$10.00Traditional 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).
Hand blended in small batches: shallots, sea salt, mustard, black pepper, and tarragon.
Quick Tips:
- Toss some French Vinaigrette Spice Blend on white fish before grilling or pan-frying.
Hestia ~ A Greek Herb Blend
$27.70The virgin goddess of the hearth, Hestia, had dominion over cooking and family. This simple herb blend delivers flavors from the time of Homer to your hearth and table. For Greek-themed dishes; excellent dry rub for veggies, lamb, pork, or chicken. Greek Vinaigrette: rehydrate 2T Hestia in 4T water for 5 min; add ½C each Red Wine Vinegar & virgin Olive Oil.
Hand blended in small batches with: garlic, onion, pepper, tomato, mustard, basil, and oregano.
Julie Zook –
Wonderful flavor!