Products

Blazei Brazilian Cap Mushrooms is also known as the Princess Matsutake, the mushroom of life, God’s mushroom and the almond mushroom. It has a almond-like flavor, slightly salty and similar to that of a raw almond both at the start and the finish. The Blazei Brazilian cap mushroom is an ideal addition to lighter soups, salads, or perhaps to serve with wild duck or pheasant.

Black Salt (Kala Namak) is a sulfury, mineral heavy, highly prized salt from Northern India. It is used as both flavoring and medicine. Indian black salt (Kala Namak) is produced using centuries old methods and sourced from secret locations.

Cassia Bark (Cinnamon) are chips of sweet cassia bark cinnamon which possesses a perfect amount of bark and bite. Nearly the same as cinnamon, it is sometimes called Chinese Cinnamon. The two spices can be used interchangeably. Cassia is a bit coarser and the taste is not quite as delicate.

Mustard Powder is ground from white mustard seeds which are actually tawnier in appearance. This mustard spice isn’t as sharp as mustard powders ground from black or brown mustard seeds. Unlike many dry mustard powders on the market, Spice Jungle’s isn’t neon yellow. This is because many low-grade brands add small amounts of turmeric to create a more vivid color, but this can affect the overall flavor.

Cardamom is a spice native to India, but adopted by the world. Ground cardamom is extremely strong and should be used judiciously in cooking. Unlike many ground spices, ground cardamom has a much longer shelf life. It can be used in braising vegetables, bolstering meaty stews or lacing coffeecakes. Ground cardamom is an inexpensive spice that can function in any part of the meal in nearly any kitchen. However, once ground the spice is quite volatile and should be kept in an airtight jar, in a dark and cool place.

The opium poppy is the very same poppy that gives us the delicious seeds we use in muffins and vinaigrettes. Its scientific name, Papafer somniferum, means “sleep-inducing poppy,” which comes from the poppy seed pod’s latex that is around 12% morphine. While the opium-rich latex within the poppy possesses high levels of narcotics, the actual seeds do not. The seeds have a long rich history and were never harvested for themselves, but as a byproduct of opium production. The flavor is somewhat nutty and even a bit citric, and their pinprick crunch is highly valued in baked goods. Blue poppy seeds are produced throughout Europe and possess a distinct almond flavor as opposed to the mellower taste of white and brown poppy seeds. Poppy seeds for baking must be toasted or baked before their flavor to be at their peak. Due to their high oil and protein content bulk poppy seeds tend to go rancid quickly so be sure to purchase them in small quantities. Store poppy seeds for baking in an airtight container in a dark and dry place, but toss after six months.

Maitake Mushrooms (Hen of the Woods), Dried is a North American favorite on the East Coast, the Hen of the Woods mushroom grows in large, clustered masses that look like the feathery tails of chickens. (Hence the name.) They have an enjoyable flavor that possesses a subtle spice. The Hen of the Woods mushroom pairs well with strongly flavored meats that have been smoked, grilled, or massaged with a potent spice rub. Of course, this shroom can also take the place of meat in pasta dishes, mixed grills, or tucked into tacos with a bit of pico de gallo and hot sauce.

Cayenne Pepper goes by many sweet and colloquial names such as bird pepper, cow-horn pepper, Guinea spice, red pepper, and fiery death pepper. Cayenne Pepper, Ground is a part of practically every cuisine worldwide and is grown in nearly every country. However, the pepper owes its culinary nomenclature to the city of Cayenne in French Guiana. After around 100 days of maturation the fruits are picked bright red and allowed to dry and cure either in the sun or in ovens. Once dried the fruits are ground into a powder. The powder is used on its own or often added to various spice blends for its medium-high heat and neutral flavor.

Vinegar Powder, Red Wine is obtained by dehydrating red wine until it is turned into a pretty pink powder. Like most vinegar powders this can be added to water to create simple vinegar. However, it’s more often used as a way to make vinegar more portable since it’s lighter than a liquid. Other times it’s used in rubs or marinades for meat.

Ginger Powder has long been a part of European, Asian, African, Russian, and Middle Eastern cuisine. For most of its history dried ginger has been used more than fresh as fresh ginger never survived the caravan and trade routes. The root of the rhizome plant Zingiber officinale doesn't have much flavor, but when sliced, ground, or minced its pungent, strikingly strong, lemony-peppery flavor will be released. Ginger will actually lose a lot of its flavor due to a chemical reaction with sunlight, so it should be stored in an airtight container in a dark place. This ginger root powder should be applied judiciously as its flavor is piercing and intense.

Vinegar Powder, White Distilled is used for brines for chicken, turkey, and pork chops along with some peppercorns, brown sugar, juniper berries, thyme, lemon, and rosemary.

Lemon Peel, Granulated (Granules) is lemon peel dried out and crumbled into this muted, but aromatic granule powder. It is fantastic for making homemade lemon pepper, meat rubs, and adding to pickling spice mixes.