$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]
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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.
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.
Marjoram$4.00 – $13.50
Marjoram is known to represent joy. In ancient Greece and Rome, wreaths of marjoram crowned newly married couples to bring them love, honor and happiness. In the Middle Ages, it was carried at weddings and displayed in bouquets.
Marjoram, cousin to Oregano, is similar in flavor but more delicate. The dried leaves are light to the touch and mild in taste. Uses: omelets & cheese dishes, beef, veal, lamb, patés, poultry, stews, soups, veggies, pasta and salads. [Marjoram]
Cinnamon ~ Saigon Cassia$6.50 – $21.00
Saigon Cinnamon (aka Vietnamese Cinnamon) is the strongest and sweetest species of Cinnamon available. Ours is freshly milled from organically grown quills to get the most intense flavor possible. Holds up to Vietnamese Pho and full-flavor meats; makes a great addition to yogurt; or ratchet up your baking with this powerful, nearly hot cinnamon flavor.
- Add 1-2 tsp Saigon Cinnamon to 1 cup Straus Family Organic yogurt.
Chops$6.50 – $21.00
Our favorite rub for pork chops, loin, or tenderloin. Festive Viennese flavor pairs well with apple, cinnamon, and cabbage. In addition to its savory flavor, the Caraway in this blend also aids digestion.