$7.75 – $24.80
Its use dates as far back as 600 AD. A pound of Mace was once valued at about the same price as a sheep or a cow. From the same fruit as Nutmeg, Mace is the orange-red outer covering. Like Nutmeg, Mace is warm, sweet and nutty, but with a lighter flavor. Use in soups, stuffing, preserves, baked goods, and other desserts. Also pairs well with shrimp, fish, and poultry.
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Cumin$6.00 – $19.20
Native to the Mediterranean and South Asia, Cumin is also a signature flavor for Central American and European cuisines. As a symbol of love and fidelity during the Middle Ages, wedding guests carried Cumin in their pockets, and wives of soldiers added it to baked bread for their husbands. Our Cumin is hand harvested, and has a high percentage of essential oils, delivering more powerful aromatics, and a slightly astringent, citrusy quality.
Lavender$5.50 – $13.00
The name Lavender, it is speculated, comes from the French “lavandre” and the Latin “lavare,” “to wash,” from its history of usage to freshen garments. Lavender has a pleasantly floral and astringent flavor.
Bright blue flower pleasing to the eye & to the palate. Member of the Mint family, closely related to Rosemary. Used as a sleep-aid, anti-anxiety supplement, and also believed to aid with spasms that cause headaches. No caffeine ~ No aromatic oils. Just pure Lavender.
Aji Amarillo Chile Pepper$5.00 – $21.60
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.
Curry Leaf$5.50 – $17.60
The curry tree (Murraya koenigii) is native to India and Sri Lanka. The leaf of this tree, commonly known as Curry Leaf, also translated as “sweet neem leaf,” is a key ingredient to curry dishes.
Add to curries or to flavor Southeast Asian rice, vegetable, and meat dishes. [Curry Leaf]
Oregano, Mexican$6.00 – $19.20
A relative of Lemon Verbena. Similar to Mediterranean oregano, though more citrusy with a hint of mild licorice. Use in Latin American dishes and Southwestern cuisine with Chile Peppers, Cumin, and Paprika.