Peppercorn, Sichuan
$11.00 – $29.70
A key ingredient in our Chinese Five Spice, Sichuan Peppercorns are also used in Nepali (Gurkha), Tibetan and Bhutanese cooking. Chowmein in Nepal is often served with a Sichuan Pepper sauce. Sichuan has lemon overtones and causes a tingling of the mouth when eaten.
Great in stir fries, sauces & combined with Chiles in Chinese dishes.
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$7.25 – $14.50Coriander is one of the world’s oldest spices and has been used for both culinary and medicinal purposes. It is reported that coriander can sooth the stomach and that coriander tea might give colicky babies some relief.
Coriander has a citrusy flavor. Use in curry, meat, fish, and chili recipes. For a little kick of flavor, add coriander to cream cheese and cottage cheese or rub on fresh pork before roasting.
Curry Leaf
$7.50 – $15.00The 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.
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WARNING: This product can expose you to chemicals, including lead, which is known to the State of California to cause canser and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.
Mustard, Black
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