Onion
$5.75 – $20.80
In virtually every cuisine since prehistoric times, onions were first depicted circa 3200 BCE in ancient Egypt. They show up in ancient art, tomb paintings, and written documents, and were exalted in the U.S. as George Washington’s favorite vegetable.
Complement savory dishes with the onion’s sweet and salty flavor. Add to soups, sauces, stews, casseroles, meatloaf, relishes, and stuffing.
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Depth
$7.75 – $24.80Umami flavors: meaty, earthy, savory, delicious ~ just what the name implies. Use as dry rub; add to stir fries, casseroles, risotto, soup & stew; heat w/ equal amount of oil to make rue for veggie/meat wine sauce. Hand blended in small batches with: onion, long pepper, kombu, milled porcini mushroom, and sun dried tomato.
Seasoned Sea Salt
$6.50 – $20.80Not your Father’s Seasoned Salt! Freshly ground Onion, Garlic, Celery and Pepper heighten flavors and add complexity to just about any dish. Use as a table blend or to season while cooking.
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Berbere
$8.00 – $25.60This fiery spice blend is used in many Ethiopian dishes. Builds a powerful curry sauce and doubles as a rub on meats and vegetables. Great addition to a Bloody Mary, sweet potato and cob corn. Hand blended in small batches with: Chiles, fenugreek, ginger, long pepper, cardamom, cinnamon, nigella, coriander, allspice, and clove.
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Aji Amarillo Chile Pepper
$5.00 – $21.60Popular 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.
Calabrian Chile Pepper
$7.00 – $24.00Fiery hot, yet bright, sweet, and with a flavor reminiscent of San Marzano tomatoes, this bewitching chile hits you with an immediate blast of fire, disipating in seconds and beckoning for you to take another bite. Perfect on top of pizza or pastas, or use as a general source of heat in your kitchen. Packaged with a sprinkle of salt.
Cascabel Chile Pepper
$6.00Also 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.
Taco de Mineros
$7.00 – $22.40For grilling meats or vegies, mix with lime juice and olive oil to make a fajitas marinade, add to taco and burrito meat, liven up soups, or sprinkle a little on foil-cooked fish for a hint of spicy heat. Taco Seasoning or dry rub!
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