Showing 37–48 of 134 results
de Arbol Chile Pepper
$8.50 – $22.95Popular in wreaths and other decorations because they retain a bright red color after drying, the Chile De Arbol (“tree-like” in Spanish) is named for its long, woody stem. Be sure to wash your hands after handling, since this Chile carries a strong punch.
Use in Salsa and other Southwest and Central American dishes. De Arbol Chiles are a good substitute for Cayenne, bringing a slightly smoky, crisp Chile flavor.
Depth
$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.
Dill Seed
$8.00 – $10.00In Old Norse, the word dill means “to lull” – it was mixed with water to help babies sleep. Egyptians believed burying dill with their dead would protect them in the afterlife against hunger.
Although Dill has a unique and powerful flavor, it pairs well with a wide variety of foods including poultry, fish, salads, sauces, dips, starches, and vegetables.
Dörfli ~ Heidi
$15.00 – $16.00Mellow, fresh, and floral. A hint of ginger warms the palate, like an idyllic mountain day in a fragrant field of wildflowers. Beautifully bright as a hot afternoon beverage, sweetly crisp as an iced tea in the summer.
A soft flavor that cools as the mint hits, this tisane was named for Johanna Spyri’s beloved novel and encapsulates the fresh feeling of the Swiss Alps. No caffeine ~ No aromatic oils. Just clean, fresh flavor to soothe the soul.
Hand blended in small batches with: green rooibos, ginger, lavender, spearmint, and heather.
Dusk
$10.25This sophisticated, sweet dust adds complexity, exotic aromatics, and an immediate “sweet” register to desserts, fruit, berries, dairy products and cakes. Dusk turns the simplest desserts into and elegant ending to your meal. Sprinkle on fruit. Finish any dessert with sweet aromatic elegance. Pairs well with cream, crème fraiche, Mascarpone, or ricotta. Adds complexity to pound cake, shortcake, or lady fingers.
Hand blended in small batches with: orange peel, pepper, cardamom, cinnamon, and galangal.
Quick tips:
- Dust Dusk over grilled peaches and serve with Three Twins Madagascar Vanilla ice cream.
Suggested Recipes:
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.
Fennel Pollen
$11.50For a burst of fresh Fennel flavor, sprinkle on fish, vegetables, or desserts, or add to sauces & dressings. Use in final stages of cooking or as garnish. Hand-harvested from organic Fennel flowers grown in California. Packaged in a plastic zip bag (0.2 ounces) within a jar.
Fenugreek
$7.50 – $20.25Fenugreek was one of the ingredients used in early Egypt incense that emitted the holy smoke for embalming and purification ceremonies. It is now most commonly used in Thai and Indian cuisines.
Add to curries and chutneys. Use sparingly as over using can cause bitterness in food.
Fines Herbes
$9.25 – $25.00This classic French herb blend highlighting Tarragon & Chives makes even the simplest recipes delightful. Light, sweet and meant to be seen, so add toward the end of cooking. Use Fines Herbes with baked or sautéed fish, broiled meats, soups, and roasted herbed chicken. Use in herb sauces and compound butters, add to quiche, scrambled eggs and omelets.
Hand blended in small batches: tarragon, parsley, marjoram, and chives.
Five Pepper Blend
$10.50 – $28.35Intensely complex and rich Umami flavors with a reduced heat profile. Use in place of black pepper on any dish.
French Vinaigrette
$10.00Traditional French meals are completed by serving a simple salad course, frequently just lettuce or frisee leaves moistened by a very light vinaigrette. Our French Vinaigrette Dressing is authentically based on shallots, milled mustard seed, and French herbs. After mixing (directions below), pour some dressing into the bottom of your salad bowl before adding the dry lettuce. Toss and enjoy. Also makes a wonderful marinade for asparagus, broccoli, or green beans. Bon appetit!
Traditional French dressing or vegetable marinade directions: Mix 2T Blend with 2T water, let stand 5 minutes to rehydrate. Whisk in ½ cup olive oil & 1/4 to 1/3 cup vinegar (typically sherry vinegar, wine vinegar, or our personal favorite, champagne vinegar).
Hand blended in small batches: shallots, sea salt, mustard, black pepper, and tarragon.
Quick Tips:
- Toss some French Vinaigrette Spice Blend on white fish before grilling or pan-frying.
Garden Gems
$10.50A medley of three types of Onion plus Garlic and Sea Salt brings garden flavors to any dish. A few sprinkles adds that feeling of simplicity and comfort reminiscent of French cooking. A perfect way to celebrate a spring day, or to bring sunlight to your table in the winter. As versatile as salt & pepper: add to eggs; season poultry, fish, & vegetables; or serve at the table as a finishing spice.
Hand blended in small batches with: onion, shallots, sea salt, garlic, green pepper, and chives.
