Mulling Spices
$7.50
Add to simmering beverage on stove or in crock pot. Comforting, spicy, tart aroma & flavorful warm beverage.
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Cinnamon ~ Ceylon
$8.00 – $25.60Ceylon – the true Cinnamon, scientifically speaking – has a mellow, citrusy flavor & a woodsy, floral aroma; more subtle with less of a bite than Cassia. Hailed for health benefits & considered more precious than gold in ancient Egypt.
Perfect for dishes with few competing flavors, such as custards, puddings, baked fruits and whipped cream, or simply sprinkled on oatmeal, yogurt or toast. Use also in sauces and curries, and add to lamb and vegetable dishes.
Moroccan Breakfast Spice
$7.00 – $22.40Start your morning right with this exotic oatmeal, featuring Turmeric, Ceylon Cinnamon and Ginger. Stir in 1t spice per half cup oatmeal, after cereal begins to boil. Top with honey, dates, nuts, fresh fruit… to taste. Enjoy!
Dusk
$7.00 – $22.40This sophisticated, sweet dust adds complexity, exotic aromatics, and an immediate “sweet” register to desserts, fruit, berries, dairy products and cakes. Dusk turns the simplest desserts into and elegant ending to your meal. Sprinkle on fruit. Finish any dessert with sweet aromatic elegance. Pairs well with cream, creme fraiche, Mascarpone, or ricotta. Adds complexity to pound cake, shortcake, or lady fingers.
Quick tips:
- Dust Dusk over grilled peaches and serve with Three Twins Madagascar Vanilla ice cream.
Suggested Recipes:
Lavender Sea Salt
$6.50 – $20.80Fragrant blend of pretty blue Lavender & Grey Sea Salt. Use as rub for chicken, fish & lamb or large pieces of vegetables. Also lovely sprinkled on goat cheese, tomatoes, cookies & chocolate desserts.
Fennel Pollen
$10.00For a burst of fresh Fennel flavor, sprinkle on fish, vegetables, or desserts, or add to sauces & dressings. Use in final stages of cooking or as garnish. Hand-harvested from organic Fennel flowers grown in California. Packaged in a plastic zip bag (0.2 ounces) within a jar.
Wendy Aloha –
When I lived in Germany Gluehwein (Hot Mulled Wine) was a seasonal favorite at the Christmas Markets. I was surprised and pleased to find this spice. It sure brings back fond memories! Pick a nice red wine as your base. I open the wine, put about a tablespoon of the spice mix in the bottle, then cork it back up for a day. Next put the wine in a glass container, warm it for 30 seconds, then stir in 1/4 of a cup of sugar to 1 1/2 cups of wine. Heat in 30 second increments, and enjoy! A nice cinnamon stick is the perfect garnish if you want to be fancy!