Nori
$3.50 – $5.50
Also called ocean lettuce, Nori is the nutritious edible seaweed most commonly used as the thin paper-like wrap around sushi. Try adding to soups and stews.
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Kombu
$12.00Edible kelp used in Japanese cuisine to make dashi and for seasoning sushi rice. It adds an umami flavor to dishes. Our Kombu is wild harvested off the coast of Maine.
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Fines Herbes
$5.50 – $18.00This classic French herb blend highlighting Tarragon, Chervil & Chives makes even the simplest recipes delightful. Light, sweet and meant to be seen, so add toward the end of cooking. Use Fines Herbes with baked or sautéed fish, broiled meats, soups, and roasted herbed chicken. Use in herb sauces and compound butters, add to quiche, scrambled eggs and omelets.
La Kama
$6.50 – $21.00La Kama meaning “the bed” in Darija is the most common spice blend used in Moroccan cooking. Credited by some as originating in Tangiers, its aromatic sweet and warming flavor can be found in a multitude of dishes throughout the Barbary Coast and Middle East.
Use as a dry rub; in marinades, curries, and soups; or with lentils, couscous, rice or other grains.
Buttermilk Ranch Dressing
$6.00 – $19.50This dressing has become so popular in bottles, many of us have forgotten the simple, low-fat taste of freshly made ranch dressing. Our blend, highlighting the fresh flavors of bell pepper and cracked black pepper will bring you back to a simpler time. Blend 3/4t of spice blend with 1T of water; let sit for five minutes. Stir in 1/4 cup buttermilk and 1/4 cup nonfat yogurt (use mayo for a more traditional flavor). Use as a salad dressing or dip for fresh vegetables. Keeps up to one week in the refrigerator.
San Francisco Bay
$6.00 – $19.50San Francisco Bay is a new twist on the traditional seasoning for shrimp and crab. Try it for a little extra zing in your next Bloody Mary!
Madras Curry
$6.50 – $21.00Originally from Chennai, India this spicy sweet curry was intended for vegetarian dishes, but also complements chicken, lamb, and pork. “Madras” is the 17th century name of Chennai, adopted by British cooks to name this popular curry powder. Cook with vegetables, coconut milk or yogurt to make a traditional curry sauce.
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