Spearmint
$7.25 – $10.00
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Thyme
$8.00To ancient Greeks, Thyme symbolized style, elegance and courage. In the middle ages, ladies would embroider thyme leaves on the scarves of their knights to wear into battle. To the Roman, Pliny, it was a remedy for a myriad of disorders.
Use to season leg of lamb, French stews, Italian dishes, poultry stuffing, Manhattan clam chowder, and stocks. Try on fresh tomatoes, add a pinch to marinades, herb butters and cottage cheese (or put under your pillow to ward off bad dreams). [Thyme]
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.
Marjoram
$8.00 – $15.00Marjoram is known to represent joy. In ancient Greece and Rome, wreaths of marjoram crowned newly married couples to bring them love, honor and happiness. In the Middle Ages, it was carried at weddings and displayed in bouquets.
Marjoram, cousin to Oregano, is similar in flavor but more delicate. The dried leaves are light to the touch and mild in taste. Uses: omelets & cheese dishes, beef, veal, lamb, patés, poultry, stews, soups, veggies, pasta and salads. [Marjoram]
Tonic Water ~ DIY
$18.00Includes instructions, and everything necessary to make a tonic syrup which, when cut with club soda, creates a traditional Tonic Water, as used in Colonial India and found at craft bars throughout the country.
Aji Amarillo Chile Pepper
$5.00 – $24.30Popular in Peruvian & Bolivian cooking. Add to rice before cooking. Mix with minced red onion & vinegar as condiment. Add to root veggies, salsa, stews, seafood dishes & sauces. Rehydrate whole dried peppers in boiling water (~ 20 min) to make paste.
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