Honey Apple Sparkling Cider Vinegar by O1

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This wonderful vinegar offers the comforting aroma and rich taste of ripe Sonoma apples drenched in late harvest honey. This fantastic vinegar is round and sweet with just the right tartness.

O VINEGARS are aged in Sonoma oak, where time truly does make a difference for complex, rich flavors. O's obsession with quality relies on family tradition, innovative recipes and sourcing premium wines in Napa and Sonoma. O is the leading gourmet, small batch vinegar maker in California.

• Delicious in pear salads with watercress or arugula & avocado.
• Make a simple slaw with shaved cabbage, celery seed & turmeric.
• Dazzling over pulled pork.
• Marinate red onions with a kiss of garlic.
• O Honey Apple Grilled Chicken
• Cool Honey Apple Slaw
• O Roasted Garlic, Blue Cheese & Pear Salad

O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated and Saveur magazines, among many others.

"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." —Oprah, Oprah Magazine

Ingredients: apple cider vinegar, late harvest honey

6% acidity

Gluten Free

Contains naturally occurring sulfites

Probiotic & Live

200 milliliter (6.8 fluid ounce) glass bottle

Piment d'Espelette Powder AOP: La Maison Du Piment (15 gram)3

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Piment d’Espelette is famous for its modulated, food-friendly heat as well as its "sweet red pepper" perfume, which bring wonderful layers of flavor to your dishes.

The A.O.P. (Appellation d'Origine Protégée) designation means that this coveted spice can come only from the tiny, 22-square-kilometer region in and around Espelette, the French Basque town in a hilly, verdant region near Bayonne. The restricted area and precarious weather conditions of the Basque region limit the supplies of this precious spice.

Commercial cultivation of this spice originally began as a product of housewives’ gardens. Women grew the peppers in small quantities for home meals and sold the excess for pocket money. In fact, Marie-Jeanne, the mother of our producer at La Maison du Piment, Vincent Darrichion, was one of those women! She launched her family into the espelette business from her own kitchen garden.

The entire harvest is done by hand. The toil begins in late March, when the seeds must be sprouted in the greenhouse. Then in April, the seedlings are teased apart and placed into individual pots where they are tended in the greenhouse until they are about 18 inches tall. When the size is right, they are hand planted in the field. The peppers are like "indeterminate" tomatoes in that they ripen over a period of time. So the harvest can take a month or more, with many passes through the fields, as the farmer individually snaps or cuts the stem of each ripe pepper, being very careful to keep the top of the pepper intact so it will not be subject to rot. After the harvest, the peppers go back to the greenhouse where they are sun/air dried on wooden trays. The final step in this artisanal slow-drying process involves stacking these trays in a low-temperature oven for several hours to achieve the perfect texture.

The A.O.P. rules strictly govern the growing area, cultivation practices, drying protocol, and the size (mesh) of the Espelette powder itself. A.O.P. thus guarantees you are getting authentic Piment d'Espelette!

• Mix with sea salt, paprika, and cumin, rub over a pork chop or loin, and bake.
• Add Piment d’Espelette and a little lemon juice to your favorite mayonnaise. Dip fried potatoes or steamed artichokes in it.
• Add it to your popcorn butter for a new twist on a classic snack.
• Use it to season creamy roasted red pepper soup.
• Season baked, roasted, or mashed potatoes.... sprinkle it on your french fries!
• Season chicken or pork.
• Grill shrimp with extra virgin olive oil and sprinkle with Piment d’Espelette.
• Perfect on grilled, baked, and sauteed fish.
• Gougeres (Cheese Puffs) with Piment d'Espelette
• Peperonata Rustica

Ingredients: Piment d'Espelette Powder A.O.P.

15 gram (0.53 ounce) glass jar

ANTIGOUTTES make wine serving easier, and practically eliminate the risk of drips and stains. Simply open your bottle of wine, insert the foil disk, and pour.

Rinse before reusing.

Set of 2.