Peppercorn, Kampot Black
$7.00 – $22.50
Preferred by French chefs for its powerful aromatics, jasmine and camphor flavors, and lingering heat. Kampot peppercorns are just starting to become reliably available again.
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Tonic Water ~ DIY$15.00
Includes instructions, and everything necessary to make a tonic syrup which, when cut with club soda, creates a traditional Tonic Water, as used in Colonial India and found at craft bars throughout the country.
Lemon Verbena$4.50 – $15.00
Use 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 – $18.75
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.