Porcini Mushroom
$13.50 – $28.40
King of mushrooms, popular throughout Europe, particularly in France & Italy; use in soups, pastas & risotto. Known for its rich, meat-like flavor, which is intensified when used dried. Pure rich Porcini Mushroom, no fillers, nothing added.
(Note: Under granularity, “whole” refers to whole pieces as opposed to ground.)
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Depth
$11.25 – $30.30Umami flavors: meaty, earthy, savory, delicious ~ just what the name implies. Use as dry rub; add to stir fries, casseroles, risotto, soup & stew; heat w/ equal amount of oil to make rue for veggie/meat wine sauce.
Hand blended in small batches with: onion, long pepper, kombu, milled porcini mushroom, and sun dried tomato.
Porcini Rub
$12.00 – $32.40This blend brings us back to a simpler time through its deep layers of savory Porcini Mushroom flavor and subtle tones of Rosemary & Black Pepper. Salt-free rub for roasts, steaks and chops; use to flavor soups and stews. Use in burgers, grains or meatloaf.
Hand blended in small batches with: milled porcini mushroom, rosemary, pepper, marjoram, garlic, and lemon peel.
Watch High Carb Hannah make a mushroom gravy using this blend on YouTube.
Sole della Toscana
$10.50 – $28.35This versatile garlic-tomato Tuscan blend is great on anything to add a bit of pizzazz! Use on pasta, meats, fish, veggies, salads, bread and in sauces. Garlic, tomato, herbs and a touch of heat from Chiles give this blend a true northern Italian flavor.
Hand blended in small batches with: garlic, tomato, rosemary, sage, lemon peel, milled porcini mushroom, and Chiles.
Click HERE for Local Spicery’s Creamy Italian Dressing (no salt, no oil, no sugar).
Click HERE to see a Local Spicery roasted veggie dish on our YouTube channel.
Click HERE to see High Carb Hannah making a veggie side dish with Sole della Toscana.
Click HERE to see High-Carb Hannah using Sole della Toscana on her morning potatoes.
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Porcini Rub
$12.00 – $32.40This blend brings us back to a simpler time through its deep layers of savory Porcini Mushroom flavor and subtle tones of Rosemary & Black Pepper. Salt-free rub for roasts, steaks and chops; use to flavor soups and stews. Use in burgers, grains or meatloaf.
Hand blended in small batches with: milled porcini mushroom, rosemary, pepper, marjoram, garlic, and lemon peel.
Watch High Carb Hannah make a mushroom gravy using this blend on YouTube.
Italian Herbs
$9.25 – $25.00Our classic herb blend highlights the bold flavors reminiscent of the smells & tastes in simple Italian restaurants. Though many believe that Italian seasoning is an American invention, it is available all over the world except, of course, in Italy! Use this well-balanced herb blend on pizzas, pasta, proteins and any time you want to add classic Italian flavor. May be used in recipes calling for Italian Seasoning.
Hand blended in small batches with: sage, basil, oregano, marjoram, thyme, and rosemary.
Garlic Sea Salt
$9.25 – $25.00Since its introduction in the United States in the 1700’s, garlic has grown in popularity to an average consumption of more than 2.5 pounds per person annually. Mixed with sea salt flakes and parsley, this blend is easy to use and flavorful for sprinkling on unsalted, savory dishes.
Sprinkle on vegetables, popcorn, and cold salads just before serving. Use in place of Salt in tomato-based sauces and most any savory dish.
Hand blended in small batches with: sea salt, garlic and parsley.
Brining Kit ~ DIY
$14.00Brining is a simple process for lean meats, like poultry, pork and shrimp, to make them juicier and more flavorful.
Brining involves two processes: (1) salt dissolves proteins in the meat, allowing the fibers to relax and soften, and (2) muscle fibers absorb liquid (mostly water), plumping and softening the meat. Make sure that your meat has not been brined before you buy it (e.g. “extra tender” pork and most turkey breast roasts are pre-brined with salt or sodium phosphate).
The spices in this kit are intended to make 2 gallons of brining solution, enough for a 12-14 pound turkey or two whole chickens. A very large turkey may need up to three gallons; additional brining spices can be purchased at Local Spicery.
What You Need: This kit includes a large pouch of sea salt, a pouch of brining spices, a brining bag large enough for a 24-lb turkey, and a zip-tie closure for the bag. You will need a large stock pot (at least 8-quart) and a way to chill your meat for up to 24 hours — a 5-gallon bucket to put in your refrigerator or a large ice chest with ice to pack around the meat.
The DIY Brining Kits come in two flavor profiles:
Traditional: Brightens your meat with the flavors of Sweet Bay, Juniper Berries, and Mustard, Coriander and Fennel Seeds for a traditional Thanksgiving flavor;
Chetumal: Delivers a spicy, Yucatecan flavor through Paprika, Chiles, and Mexican Oregano.
Herbes de Provence
$9.25 – $25.00Flavors 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 reminiscent of many an impressionist painter. Rub on proteins; add to stews and soups; mix with vinegar to make a dressing or a light marinade; sprinkle on tofu or vegetables. No added salt.
Hand blended in small batches with: tarragon, basil, savory, marjoram, thyme, and a little lavender.
Tracey Frugoli (verified owner) –
This stuff is amazing. Adds depth to almost everything savory. I used it in refried beans along with “DEPTH” and wow!
Pamela Christiansen (verified owner) –
Porcini powder is a must in my spices arsenal. It adds such richness to dishes such as sauces, soups, stews and mushroom bourguignon without adding salt.