$8.00 – $25.50
Not a true peppercorn, but a dried berry of the Schinus Bush. Popular in French & South American dishes, with pepper-like flavors and sweet, floral overtones. Related to the Cashew, may cause allergic reaction.
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Sage$5.00 – $17.60
Sage has been used for centuries as both a seasoning and healing herb. Once the most-used cooking seasoning, it was replaced by Oregano during World War ll when pizza & pasta came home with the return of U.S. servicemen. Use in poultry stuffing, pork dressing, veal dishes, fish and sausage, as well as in chowder, stews, tomato sauces, and breads. Cheese flavored with sage is fancied in England. [Sage]
Lemon Verbena$5.00 – $16.00
Use to add lemon flavor to fish, poultry, vegetables, and tea. Also provides a strong lemon flavor when steeped in hot water or added to rice or soup stock. Pairs well w/Lavender & Rosemary. [Lemon Verbena]
Tonic Water ~ DIY$18.00
Includes instructions, and everything necessary to make a tonic syrup which, when cut with club soda, creates a traditional Tonic Water, as used in Colonial India and found at craft bars throughout the country.
Cayenne Chile Pepper$5.75 – $18.40
Named after the city in French Guiana & popular in the American South, Cayenne Chile delivers a powerful 40,000 – 100,000 Scoville Heat Units with very little added flavor. Use to add heat to any dish.
Oregano, Mediterranean$6.00 – $19.20
Oregano, joy of the mountain, was once offered to goats and sheep for grazing in the Mediterranean to add spiciness to their meat. Oregano has a strong flavor and aroma with a pleasantly bitter, but robust effect.
A staple ingredient in Italian and Mexican cuisine, Oregano pairs well tomato sauces, soups, stews, meats, marinades, pasta, vegetables, and breads. [Oregano]