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Oregano, Mediterranean
$8.25 – $16.50
Oregano, joy of the mountain, was once offered to goats and sheep for grazing in the Mediterranean to add spiciness to their meat. Oregano has a strong flavor and aroma with a pleasantly bitter, but robust effect.
A staple ingredient in Italian and Mexican cuisine, Oregano pairs well tomato sauces, soups, stews, meats, marinades, pasta, vegetables, and breads. [Oregano]
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Cascabel Chile Pepper
$8.00 – $21.60Also 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.
Lemon Verbena
$7.25 – $14.50Use 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]
Lavender
$11.00 – $14.00The 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.
Cinnamon ~ Saigon Cassia
$10.00 – $27.00Saigon Cinnamon (aka Vietnamese Cinnamon) is the strongest and sweetest species of Cinnamon available. Ours is freshly milled from organically grown bark 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.
Watch Chef AJ making decadent desserts with our Saigon Cinnamon: LINK
Quick Tips:
- Add 1-2 tsp Saigon Cinnamon to 1 cup Straus Family Organic yogurt.
Thyme
$7.25 – $19.60To ancient Greeks, Thyme symbolized style, elegance and courage. In the middle ages, ladies would embroider thyme leaves on the scarves of their knights to wear into battle. To the Roman, Pliny, it was a remedy for a myriad of disorders.
Use to season leg of lamb, French stews, Italian dishes, poultry stuffing, Manhattan clam chowder, and stocks. Try on fresh tomatoes, add a pinch to marinades, herb butters and cottage cheese (or put under your pillow to ward off bad dreams). [Thyme]
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