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.

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.

Lion's Mane Mushrooms, Dried is used most often as a vegetarian replacement for pork, beef, lamb, and venison in the Chinese and Tibetan cuisine. Its texture is somewhat scallop-like. Once reconstituted it is usually seared or simply added to soups and stews where its meaty texture and gamey flavor can best be appreciated.

Lemon Juice Powder is a pale, beach-colored powder obtained from lemon juice. This lemon concentrate powder possesses high levels of citric acid as well as lemon oil. When combined with fresh lemon zest you’ll have all the sweet and sour. In regards to baking this has less acid that straight up lemon juice and won’t muck up the pH balance of your carefully structured recipes.

Lime Peel, Granulated (Granules) has a fresh and clean aroma which gives way to a floral, huskier, sweeter one. It is prepared by drying and granulating lime peel’s. It’s a unique flavor that only cured lime can provide.

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.

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.

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.

Honey, Granulated is honey that has been dried and ground. The honey retains the same flavor but has a crunchy quality to it. Furthermore, it dissolves well in liquid, but doesn’t have the stickiness of fresh honey. Granulated honey is a used for vinaigrettes, sauces, marinades, and brines. However, bakers and candy makers are the ones who most often use it. Granulated honey is a way to imbue a honey flavor without working with honey directly (which is persnickety, burns easily, and browns into a dark unpleasant color when heated). Honey, Granulated is an intriguing spin to a classic ingredient.

Coconut Chips, Toasted (Unsweetened) are small blades cut wafer-thin crescents of flesh from a fresh coconut, which are then toasted into these golden chips. Still retaining much of their natural oils they’re unexpectedly packed with coconut flavor. As they are toasted they have a certain cashew-like nuttiness that’s hard to resist. Excellent with seafood, fruit, and snack mixes. It also makes for an easy addition to a fresh salad.

Vinegar Powder, Apple Cider is a souring agent with a fruity kickshould which should be used as a substitute for vinegar itself.

Hibiscus Powder is a bright Persian pink powder. It’s a caffeine free, instant tea. It is obtained from hibiscus flower which also goes by the name jamaica, sorrel, chai torsh, bissap, and many others. From Iran to Mexico to Tobago this crimson blossom has a serious fan following. Hibiscus flowers are a sort of miracle plant. The leaves are used to make healing compounds. The seeds have diuretic properties. The fibrous stems are used to make burlap, and the sepals which is the fleshy part that holds the flower are used for food coloring and for tisanes. The flavor of hibiscus is very cranberry-like with an added floral quality to it. Often citrus juice or other fruit juices are added, sometimes black tea, and almost always a sweetener is stirred in to offset the tartness.

Saffron, Spanish (Superior) also called as azafran by the Spanish is a variety of saffron spice which is mellow, sweet, and floral. The aroma of our Spanish saffron is musky, honeyed, floral, bitter, and fierce. The flavor is penetratingly husky, earthy, with notes of honey and violet. The Spanish Azafran variety of saffron spice is by and far the most prized. The world’s most prized spice is also the world’s most expensive. This is due to the sheer amount of labor that goes into growing and preparing the spice. Saffron threads are actually stigmas of the saffron crocus, a violet-colored flower native to parts of Asia, North Africa, the Middle East and the Mediterranean (though some growers now harvest it in the United States, Switzerland, and parts of Central America). Spain, however, is the world’s largest producer. The tiny stigmas must be carefully plucked by hand from each flower. It takes around 15,000 flowers to produce a pound of saffron. However, after a light toasting, the weight goes down to about 4 ounces. It’s this sheer amount of planting, land, hand-harvesting, and toasting – not to mention the flavor and perfume that makes saffron so valuable.

Hibiscus Flowers, Dried also goes by the name jamaica, sorrel, chai torsh, bissap, and many others. Hibiscus flowers are sort of a miracle plant. The leaves are used to make healing compounds. The seeds have diuretic properties. The fibrous stems are used to make burlap, and the sepals which is the fleshy part that holds the flower are used for food coloring and for tisanes.

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.