Corned Beef Pickling Spices
$8.50 – $18.00
Available seasonally!
For brining, add 3 tablespoons of Pickling Spice to a brine consisting of 1 gallon water, 2 cups Salt, 5 teaspoons Sodium Nitrate, and 1/2 cup Brown Sugar. Bring to boil, then chill. Cover 5 lb brisket w/cold brine; refrigerate for 5 days. Rinse before cooking.
For boiled Corned Beef, use 1-2 tablespoons Pickling Spice plus water, beer, to cover your corned beef; simmer until done.
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Ancho Chile Pepper
$4.25 – $18.75The Ancho Chile is the dried version of the Poblano Pepper and the most popular dried chile in Mexican cooking. The sweetest of dried peppers, with deep, rich berry flavors, mild bitterness, and mild to medium hotness, Ancho is frequently used as the base flavor of sauce and spice mixes like dry rubs or mole. We stem and partially seed our Anchos by hand before milling to provide the strongest Chile flavors without being overpowered by excessive heat. Try replacing paprika with Ancho Chile Powder in any recipe to bring a fuller, earthier Chile flavor and beckoning for you to take another bite.
Marjoram
$4.00 – $13.50Marjoram is known to represent joy. In ancient Greece and Rome, wreaths of marjoram crowned newly married couples to bring them love, honor and happiness. In the Middle Ages, it was carried at weddings and displayed in bouquets.
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Curry Leaf
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Add to curries or to flavor Southeast Asian rice, vegetable, and meat dishes. [Curry Leaf]
Basil
$4.75 – $14.25A symbol of love in Italy, it’s said that a man with a sprig of basil in his hair announced his intentions to wed his love, and she announced her willingness with a pot of basil on her balcony.
A slightly peppery member of the mint family, Basil is pleasantly sweet backed with a bit of spice. Pair with tomato, add to pizza or use with egg dishes, fish, poultry, and salads. Basil is also the main ingredient in pesto.
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$4.75 – $11.00Defining 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.
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