Sea Salt, Pacific Blue
$5.00 – $10.00
Harvested from the Pacific Ocean. Unique, pyramid-shaped crystals with stair-step sides make it ideal for cooking and seasoning. Works well for salt-rimmed glasses.
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Peppermint$5.00 – $7.50
In 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]
Chops$7.00 – $22.40
Our favorite rub for pork chops, loin, or tenderloin. Festive Viennese flavor pairs well with apple, cinnamon, and cabbage. In addition to its savory flavor, the Caraway in this blend also aids digestion.
Rose Petal$5.00 – $11.00
Defining 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.
Stinson Rub$8.00 – $25.60
Named after Northern California’s most popular beach, this blend of herbs & Ancho Chiles complements without overpowering. It delivers herb & berry tones, overlying the earthy Ancho flavor w/minimal bite. Use as dry-rub on steaks, chops, chicken, or full-flavored fish like salmon.