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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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Oregano, Mexican
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Peppercorn, Kampot Black
$12.00Revered by French chefs for their jasmine-like aromatics, signature sweetness, and intense lingering heat. Kampot peppercorns are considered among many to be the best in the world.
▪ Grown in Kampot, Cambodia under a recognized appellation by the European Union & the United Nations, one of the most restrictive cooperatives in the world
▪ In the 1970s, the leadership of Cambodia had the pepper vines torn out by the roots. Farmers were instructed to focus on producing food for domestic consumption. With political change over the past 20 years, several farmers have brought the storied pepper fields back into production.
▪ To use the appellation “Kampot”, the product must be grown within the Kampot region, sampled annually, and farmed using organic growing methods
▪ Compared to our Vietnamese peppercorn, Kampot Pepper has a more lingering flavor and aroma, greater complexity, and signature jasmine aroma
La Kama
$10.25 – $27.70La Kama meaning “the bed” in Darija is the most common spice blend used in Moroccan cooking. Credited by some as originating in Tangiers, its aromatic sweet and warming flavor can be found in a multitude of dishes throughout the Barbary Coast and Middle East.
Use as a dry rub; in marinades, curries, and soups; or with lentils, couscous, rice or other grains.
Hand blended in small batches with: turmeric, ginger, white pepper, cinnamon, pepper, nutmeg, and allspice.
Peppercorn, Green
$10.50Green Peppercorns are harvested before the berries ripen and form a hard seed. They are frequently rehydrated overnight in olive oil to deliver an acidic, pungent, tangy flavor, it which form they can be used as a substitute for capers. [Peppercorns (Green)]
Cilantro
$19.50Cilantro is the lacy leaf of the coriander plant. Coriander seeds, also a popular spice, are produced by the leaves once they mature and dry. The plant cannot be used for both, and must be harvested as either Cilantro or Coriander.
A common ingredient in salsa, use also in pestos, sauces, soups, egg dishes, guacamole, and dressings. Pairs well with seafood and poultry. Sprinkle on your salad or sandwich to add its aromatic flavor. [Cilantro]
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