Peppercorn, Rainbow
$10.00
A visually interesting blend (for those with a clear pepper grinder), delivering a sweeter, softer flavor than pure Black Peppercorns.
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Stinson Rub
$28.35Named after Northern California’s most popular beach, this blend of herbs & Ancho Chiles complements without overpowering. It delivers herb & berry tones, overlying the earthy Ancho flavor w/minimal bite. Use as dry-rub on steaks, chops, chicken, or full-flavored fish like salmon.
Hand blended in small quantities: Ancho Chile, garlic, onion, sea salt, pepper, mustard, cumin, coriander, thyme, sage, and marjoram.
Sage
$7.25 – $9.75Sage 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 stuffing, dressings, chowders, stews, tomato sauces, and breads. Cheese flavored with sage is fancied in England.
Rose
$10.00 – $12.00Defining 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.
Ancho Chile Pepper
$8.50 – $17.00The 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.
Tarragon, French
$8.00 – $16.00Introduced to England by the Tudor family in the 16th century, and dubbed by the French as the King of Herbs, Tarragon made its way to America with the colonists. It is a predominant flavor in classic French cuisine.
Add to sauces, salads, vinegar, dressings, poultry, and fish. Avoid overcooking. Sprinkle on broiled chicken at the end of cooking and use in pan gravy. Pairs well with cheeses, vegetables, and eggs. French tarragon has a sweet, licorice flavor. [Tarragon]
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