Rosemary
$7.25 – $20.00
Rosemary can be found growing near the ocean – its name in Latin means dew of the sea. The aromatic leaves resembling pine needles are said to aid memory and are symbols of success, remembrance, love, loyalty, and fidelity.
Use in savory and sweet recipes for meats, broiled fish, roasted chicken, marinades, stews, stuffing, dressings, breads, and desserts. Also pairs well with cheese. Some say that it aids with the digestion of fats.
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$11.25Umami 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.
Curry Leaf
$7.50 – $20.25The 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.
Add to curries or to flavor Southeast Asian rice, vegetable, and meat dishes. [Curry Leaf]
Chermoula
$28.35Chermoula is used as a marinade or sauce for Moroccan tagines of fish, vegetables, or meats. With its spicy, tangy flavor, substituting Chermoula for pesto or chimichurri on any dish delivers a signature Mediterranean flavor. Mix 1½T spice blend w/1-2 C chopped herbs (cilantro, parsley, mint), 3-4 cloves minced garlic, & 2-3T olive oil for traditional marinade. Retain a few dollops to top dish.
Hand blended in small batches with: sea salt, lemon peel, smoked paprika, cumin, coriander, garlic, ginger, black pepper, Persian lime, Chiles, and saffron.
Ras el Hanout
$11.25 – $15.20Ras el Hanout (“top of the shop” in Arabic) is an inclusive curry blend from Morocco using the most valuable spices in the shop. Our blend pairs Mace, Galangal, Cardamom, Turmeric, and Cinnamon, supported by just the right amount of heat from de Arbol Chiles. Rub into meats or vegetables, build a traditional curry, or add to oil to create a marinade. Perfect with chicken, lamb, pork, or squash, yams, or sweet potatoes.
Hand blended in small batches with: mace, turmeric, cardamom, galangal, cinnamon, allspice, coriander, Chile, nutmeg, black pepper and green pepper.
Quick Tips:
- Mix 2 tsp olive oil and 1 tsp Ras El Hanout. Toss with bite-size pieces of cauliflower (or any in-season vegetable) and roast.
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Cardamom Seed
$24.00Part of the ginger family, Cardamom means grains of paradise. Historically, Cardamom has been used to flavor foods, as an ingredient in perfumes, and even for medicinal purposes.
Known for its sweet and spicy taste, Cardamom seed is used equally in sweet dishes such as breads and cakes and in savory dishes such as meats and curries. Use in baked goods, sprinkle on oatmeal, ice cream, or iced melon, and add to curry. Cardamom has a sharp aroma and distinctive flavor that can be compared to anise or eucalyptus. For a Middle Eastern treat, sprinkle in your coffee.
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