Pasilla Negro Chile Pepper
Pasilla or “little raisin” is the dried version of the Chilaca Pepper. Pasilla Negros, combined with the Ancho and Guajillo, form the holy trinity of chiles used to prepare the traditional mole sauces.
Pasilla Peppers have mild to medium heat, and a rich earthy flavor finishing to floral overtones. They are traditionally used in Mole sauces, or are excellent served with duck, seafood, lamb, vegetables, as well as in soups, stews, and salsa.
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Cascabel Chile Pepper$6.00
Also 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.
Hestia ~ A Greek Herb Blend$7.00 – $22.40
The virgin goddess of the hearth, Hestia, had dominion over cooking and family. This simple herb blend delivers flavors from the time of Homer to your hearth and table. For Greek-themed dishes; excellent dry rub for lamb, pork, or chicken. Greek Vinaigrette: rehydrate 2T Hestia in 4T water for 5 min; add ½C each Red Wine Vinegar & virgin Olive Oil.
Herbes de Provence$6.50 – $20.80
Flavors of Provence unite in this timeless herb blend that has seasoned the famous dishes of Southern France for centuries. Our blend includes the brilliant blue Lavender reminisent of many an impressionist painter. Rub on chicken or fish; add to stews and soups; mix with oil and vinegar dressing or a light marinade; sprinkle on eggs or vegetables. No added salt.
Buttermilk Ranch Dressing$7.00 – $22.40
This 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.
Bonnes Herbes de Paris$6.50 – $20.80
From the capitol of France, these “Bonnes Herbes de Paris” are an aromatic, satisfying blend of French herbs, popular in the central and northern regions of France. Based on the herbal flavors of Tarragon and Basil, and highlighted with aromatic chives, this highly versatile blend can be added to egg, meat and vegetable dishes, as well as used as a finishing spice, or a dry rub for chicken, fish or vegetables. Perfect for roasted game hens or egg dishes. To make a simple balsalmic vinnaigrette, mix 2T Bonnes Herbes with 1/4 cup balsamic vinegar & 1/3 cup of olive oil.