Peppercorn, Kampot Black
$5.00 – $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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Aji Amarillo Chile Pepper$5.00 – $20.50
Popular in Peruvian & Bolivian cooking. Add to rice before cooking. Mix with minced red onion & vinegar as condiment. Add to root veggies, salsa, stews, seafood dishes & sauces. Rehydrate whole dried peppers in boiling water (~ 20 min) to make paste.
Cayenne Chile Pepper$5.25 – $17.25
Named after the city in French Guiana & popular in the American South, Cayenne Chile delivers a powerful 40,000 – 100,000 Scoville Heat Units with very little added flavor. Use to add heat to any dish.
Dill Weed$4.25 – $14.25
A flavorful complement to foods, dill was also added to magic potions in the Middle Ages to protect homes and people from spells.
The flavor of dill has been described as citrus, fennel, and mint combined, and it’s best when added at the end of cooking to preserve the flavor. Add Dill Weed to salads, soups, fish and shellfish, vegetables and sauces.
Chervil$4.50 – $15.00
Chervil’s name comes from chaerophyllon, Greek for herb of rejoicing. A classic in French cuisine, it is used alone or as an ingredient in popular blends, such as Fines Herbes and Herbes de Provence. Ancient Romans also used Chervil as a flavoring herb.
Chervil has a light mild flavor, between parsley and anise, but more delicate. Add at the end cooking, so as not to diminish its flavor. Uses: butter and wine sauces, omelets and egg dishes, soups, salads, fish, chicken, and dressings. [Chervil]