Products

Turmeric Powder is native to Asia. This member of the ginger family is one of the most highly prized spices in the world. Not, however, for its price or rarity. Far from it, this yellow Indian spice is one of the cheapest to produce. Rather, this yellow Indian spice is prized for its flavor and color. Turmeric has often been used as a dye for cloth. The root is also seen as a rather auspicious one and is used to make colored pastes for Hindu ceremonies. The turmeric root has become a staple for curries, soups, risottos, cakes and numerous other foods throughout Africa, Asia, and Europe. Ground turmeric powder imbues food with a peculiar flavor unique to turmeric. As a member of the ginger family it possesses a distinct gingery-ness that’s often described and woody, musky, and floral. The naturally occurring compound curcumin also lends a certain mustard flavor to this ground turmeric powder.

Vinegar Powder, White Balsamic is a sweet and sour powder. We take quality white balsamic vinegar and dehydrate it until only solids that are a mix of grape solids, tannins, and acids are left behind. The balsamic vinegar powder has a sharper tartness than the liquid form. In addition, this form allows it to be used as a rub. Combine with salt and pepper and use this white wine vinegar powder for homemade pita chips or potato chips. We also like it rubbed onto a pork loin with a bit of garlic powder, onion powder, thyme, and smoked salt.

Cinnamon, Vietnamese is sourced from the bark of various species of the genus Cinnamomum. Cinnamomum is a tree farmed in much of Asia, though primarily in Indonesia, China, and Vietnam. The spicy and unique flavor, sweet aroma, and warm heat are derived from an essential oil called cinnamaldehyde.

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.

Jalapeno Chili Powder is a popular pepper used throughout Central and North America for its bell pepper flavor and medium heat. The heat actually varies based on the season and how long the pepper ages on the vine. When fresh the jalapeño is popular in dips, salsas, cocktails, chiles, and numerous recipes. The powdered version if often used in rubs for pork or winter squash. In Tex-Mex cuisines, ground jalapeno peppers are often mixed into ground beef with a bit of shredded cheese such as cheddar or cotija for jalapeno burgers.

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

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.

Ghost Chili Pepper Powder is the hottest chile pepper in the world wth 2,000,000 on the Scoville scale. It is often used in military-grade pepper spray and must be handled with gloves, protective eyewear and a mask. It is outstanding in custard pies. Ghost Chili Pepper Powder in small doses offers a very intriguing tingle that mixes beautifully in chili recipes, marmalades, and milk-based dishes and desserts. This chile powder is also a wonderful gift for those who truly pride themselves as masters of spicy food.

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.

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.

Garlic, Granulated is an aromatic sand sourced from garlic that gives a great taste and a bit of gritty texture to dishes. Garlic, Granulated is technically a lily and a member of the onion family, and though its white flowers are lovely the tasty bulb is what we care about. Its sweet, savory, sulfur-y flavor is intoxicating. Granulated garlic powder is perfect for BBQ. It sticks to the meat and have plenty of texture, but it won’t fall off like flaked or cracked garlic, and it won’t drip off with the juices the way powdered garlic can.

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.

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.

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.

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.

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.

Scorpion Pepper name comes from both the spicy sting of these peppers and because the peppers look like a scorpion’s telson (stinger), growing gnarled and bulbous before tapering off sharply into a curved tip. These are bright red and fiercely potent. As a rather curious contrast the flavor is extremely floral, often described as being reminiscent of rose and geranium. This powder is best used to finish off chiles, salsas, and your enemies.

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.

Habanero Powder, Pure is originally from the Amazon. This adorable and orange chile pepper has traveled abroad throughout the Americas and Caribbean. At each location it has endeared itself to those who fancy themselves scholars of the almighty Scoville scale. The habanero, however, isn’t just adored for its temper alone. It possesses an intense citrusy flavor not found in many other chile peppers. Dried, the aroma of oranges and tangerines rise up. However, so does the heat. We prefer pure habanero powder in rubs and added to peach and raspberry jams.

Ghost Pepper, Dried is one of the hottest peppers in the world. Ghost Pepper, Dried in small doses, offers a very intriguing tingle that mixes beautifully in chili recipes, marmalades, and milk-based dishes and desserts.

Garlic Powder is a staple ingredient to have in your pantry. It makes for the most convenient way to add garlic flavor and aroma to just about anything. Powdered dried garlic has all the flavor of fresh garlic, but will not spoil and does not linger on fingers like fresh garlic on your breath. They can be used in marinades and rubs and fold it into cheddar-packed mornay sauces for mac and cheese.

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.