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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Cumin
$9.00Native to the Mediterranean and South Asia, Cumin is also a signature flavor for Central American and European cuisines. As a symbol of love and fidelity during the Middle Ages, wedding guests carried Cumin in their pockets, and wives of soldiers added it to baked bread for their husbands. Our Cumin is hand harvested, and has a high percentage of essential oils, delivering more powerful aromatics, and a slightly astringent, citrusy quality.
Star Anise
$8.10 – $16.20This eight-point pod looks like a star, tastes like licorice, and is popular in Asian cuisine. Some Chinese chew the whole fruit as a breath freshener; the French and English use it to flavor liqueurs like Anisette and Pernod.
Use in Chinese cooking, Vietnamese noodle soup, Thailand iced black tea, and India curries. Pairs well with meat and poultry dishes, soups, stocks, fruits and compotes.
Saffron
$19.50Saffron, the stigma from the blue-flowering crocus, is always hand-picked; a gram of Saffron can be between 200 and 500 stigmas. No wonder Saffron is the most expensive spice in the world!
Saffron is one of the few spices whose quality has been defined by the International Standards Organization (ISO) based on its color, aroma, and flavor. Our Saffron has been rated grade 1 in all three categories. Standard jar contains a one-gram pouch.
Use just a tiny bit to add color and flavor to paella, rice, sauces and seafood dishes.
Recommended Recipes:
Bird’s Eye Chile Pepper
$7.00 – $9.45Small red Chile that packs a punch! Ranges from 100,000 to 225,000 on the Scoville scale. Use in soups, salads, stir fries, and curries.
Fennel
$8.00 – $19.60Used for hundreds of years, fennel has been credited by some to increase the flow of milk in nursing mothers and aiding diets by calming hungry stomachs.
Fennel is best added at the end of cooking to preserve its flavor. Use in meat and vegetable dishes, starches and grains, sauces and herbed butter, salads, eggs, baked goods, and even beverages such as tea and wine.
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