Long Pepper
$7.00 – $27.00
Used for centuries in Mediterranean, African, Indian, and Indonesian cooking. The pepper, shaped like a black spike grows within a flower on a vine. It is said that Attila the Hun once asked for pay in Long Peppers.
A relative of the species piper nigrum, with a hotter earthy taste and sweet spicy overtones. Use as you would black pepper, but particularly good with artichokes, asparagus, and mushrooms. Try with sweet dishes, salads and BBQs.
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Persian Lime
$5.00 – $19.50Also called Loomi, Omani, and Black Lemons, Persian Limes are a unique middle-eastern flavoring, delivering intense sour and bitter citrus flavor without the sweetness of the fresh fruit.
Use to flavor seafood, vegetables, or meat dishes. Delivers intense citrus bitterness and sour flavors without the sweetness of the fresh fruit.
Nigella (Black Cumin)
$6.50 – $22.50Nijella – the seeds of Nigella sativa – are also known as kalonji or black cumin. Used primarily as a spice in Indian and Middle Eastern cuisines.
Use in curries and salads or with vegetables, legumes, and poultry. Nigella adds flavors akin to onion, black pepper and oregano with a mustard-like bitterness.
Coriander-Sumac Sea Salt
$6.00 – $19.50Blends the citrus-floral flavor of Coriander with the bitter-lemony flavor of Sumac. Adds bright tones to your cooking. Pairs well with chicken, fish and vegetables. Use as a table blend or to season while cooking.
Sumac
$5.50 – $18.00This spice comes from the dried berries of a native wild bush in the Mediterranean, and is traditionally added to North African, Middle Eastern, and Southern Mediterranean dishes.
Sprinkle over fish, poultry, salad dressings, rice, or even over raw onions to add a lemony flavor. As a souring agent, Sumac can be used to replace fresh squeezed lemon juice in many recipes.
Z’hug
$6.00 – $19.50This spicy seasoning from Yemen is common throughout the Middle East, usually served as a hot sauce for Falafels, Hummus, and Shawarma. Use as dry rub, seasoning or hot sauce: 1½T blend, jce 1 lime, ½C olive oil, 3 bunches Cilantro & 4 garlic cloves in food processor/blender.
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