Mace
$20.00
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
$8.50 – $24.30Native 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.
Rose
$11.00 – $12.00Defining a rose as anything more than as itself was beyond Gertrude Stein, and we will not try to embarrass ourselves in the attempt.
A Rose is a Rose. Roses & other flowers have been used as flavorings for millennia across many cultures. In teas and tisanes, roses have long been considered a cure-all. This history, along with its delicate floral flavor and lovely color, made it particularly popular during the Victorian era.
Lemon Verbena
$7.25 – $19.60Use 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]
Cascabel Chile Pepper
$7.00 – $8.00Also called the “Chile bola” for its round shape, Cascabel is the dried version of the cascabel cultivar of the Mirasol Pepper. With a rich and earthy flavor, plus medium hotness, try Cascabel to heat up your pico de gallo or guacamole recipe.
Peppermint
$7.25 – $9.80In Greek mythology, the nymph Minthe was turned into the sweet bush for Persephone. Valued as the herb of hospitality and for medicinal purposes, Romans spread it throughout Europe. American colonists also used mint as an untaxed tea.
Use on meats (especially lamb), chilled soups, stews, casseroles, new potatoes and rice. Mix with garlic and cream cheese for a dip. Try sprinkling on yogurt, fresh fruits or ice cream for a gourmet touch. [Peppermint]
STEPHEN p PIATEK –
Great spices and great people