Corned Beef Pickling Spices
$8.50 – $18.00
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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Chervil$4.50 – $15.00
Chervil’s name comes from chaerophyllon, Greek for herb of rejoicing. A classic in French cuisine, it is used alone or as an ingredient in popular blends, such as Fines Herbes and Herbes de Provence. Ancient Romans also used Chervil as a flavoring herb.
Chervil has a light mild flavor, between parsley and anise, but more delicate. Add at the end cooking, so as not to diminish its flavor. Uses: butter and wine sauces, omelets and egg dishes, soups, salads, fish, chicken, and dressings. [Chervil]
Curry Leaf$4.25 – $14.25
The curry tree (Murraya koenigii) is native to India and Sri Lanka. The leaf of this tree, commonly known as Curry Leaf, also translated as “sweet neem leaf,” is a key ingredient to curry dishes.
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Rose Petal$4.75 – $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.
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Basil$5.25 – $15.00
A 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.
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Calabrian Chile Pepper$6.00 – $22.50
Fiery 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.