Regionally famed and historic Sfusato lemons from coastal Campania are carefully air-dried, and perfectly ground, by food artisan Michele Ferrante. This culinary powder brings the evocative flavor of the limonaii of Campania to fish dishes, desserts, and risottos.
We love to take endive leaves, spread in some room temperature Boursin cheese, and add a sprinkle of Lemon Peel Powder.... WOW!
This is a small production, and seasonal item. We wait for the lemon harvest, and then for the drying, and then for them to ship it to us. So please consider buying 4, 6, 12 months worth at a time as it does sell out by mid-summer.
0.7 ounce (20 gram) glass jar.
Air-dried, hand-ground Campanian hot pepper. Zesty yet nutty flavor with notes of wood smoke and plenty of heat. Suggested for pasta and beans.
40 gram (1.41 ounce) glass jar
Bigger jar than before, same price.
Two words describe the Sicilian terrain where our producer and friend, the Marino family, has generational roots as far back as they can remember: warm and pure.
The Marino family proudly produces organic products on their farm in southeastern Sicily in the Italian province of Siracusa. Their native terroir, enriched by the Sicilian sun, as well as by tradition-bound stewardship, yields deep, pure, amazing flavors.
Grown in the prestigious Monte Iblei zone of southeastern Sicily, this Organic Bay Leaf, from Sicilian Laurel, is hand harvested.
Recipes:
This is a micro-production, we only get 24 jars a year. GRAB SOME for your own kitchen!
0.7 ounce (20 gram) glass jar
This is not your ordinary, supermarket, oregano. This is mind-blowing, full of flavor like you've never experienced, oregano!! A true food gem that we are so proud to be able to offer to you.
Hand-picked, mountain oregano from Campania, Italy.
From the Alburni Mountains in Campania.
Suggested for roasted bell peppers, fresh feta cheese, veal cutlets, and of course, pizza!
10 gram (0.35 ounce) glass jar
Grown in the prestigious Monte Iblei zone of southeastern Sicily, this Wild Organic Sicilian Fennel Seed is hand harvested.
Uses:
This is a micro-production, we only get 36 jars a year. GRAB SOME for your own kitchen!
1.6 ounce (50 gram) glass jar
This delicious dip will put you in a New Mexico state of mind! Wonderful as a dip or as a seasoning to bring any dish to the next level!
Add contents to 1 1/2 cups of sour cream and 1/2 cup real mayonnaise. Mix and refrigerate for 30 minutes. Makes about 2 cups.
This product does not contain peanuts, tree nuts, milk, eggs, fish, crustacean shellfish, soy, or wheat.
Manufactured in a facility that processes egg, milk, soy, tree nuts and wheat.
Ingredients: Green Chile Powder, Salt, Garlic, and Onion.
1 ounce package
Porcini & Salt is a natural blend of sea salt, sun dried porcini mushrooms, onion, garlic, and other spices. With its wonderful aroma and flavor, Porcini & Salt adds remarkable flavor to almost any cuisine.
Porcini & Salt makes a great rub for veal, pork, poultry, and fish, and we love it as a finishing touch for pastas, risotto, and even mashed potatoes.
The unmistakable flavor of porcini combined with sea salt will turn your normal dish into something incredible.
Ingredients: sea salt, dried porcini mushrooms (Boletus Edulis), green onion, garlic, parsley, basil, black pepper, pink peppercorns, bay leaf, sage.
3.5 ounce glass jar
Casina Rossa's Fennel & Salt with Organic Fennel Pollen is crafted with top quality sea salt, blended with toasted fennel and organic fennel pollen from Tuscany's verdant Arno valley. This salt is an invaluable condiment for salads and vegetables, and is magic on bruschette, pastas, fish, chicken, pork, and grilled meats.
The unmistakable flavor of fennel combined with sea salt will turn your normal dish into something incredible.
Ingredients: Salt 90% (fennel seeds, black pepper, oregano, white pepper, laurel, grass pepper, curry, fennel pollen, thyme, juniper, pimento, mustard) in varying quantity.
Pollen Ranch hand harvests wild fennel pollen from private organic farms in California where fennel grows wild. They not only offer pure fennel and dill pollens, but Chef Bernard has taken these pollens to the next level, combining them with other herbs and spices to create a very special line of spice blends to complement and enhance vegetables, seafood, poultry, pork, beef, lamb, and even desserts!!
Fennel Pollen is a fabulous and alluring gourmet spice. Fennel Pollen has two to four times the flavor of a fennel bulb, or the fennel seed, so a little pollen goes a long way. This gourmet spice can be sprinkled in practically everything to add that extra flavor dimension! Your imagination is your only limit. Add it to vegetables, seafood, poultry, meats, sauces, salads, and desserts. This is your "magic spice" and the secret ingredient used by gourmet chefs worldwide.
Bon Appetit named Pollen Ranch to the Top 15 Italian Pantry Staples Made in America! Try this magical fennel pollen to create amazing dishes in your own kitchen.
One great health benefit: Fennel's naturally occurring anti-inflammatory agents provide pain relief.
USDA Organic
Ingredients: Organic Pollen Ranch Fennel Pollen.
1 ounce metal tin
Pollen Ranch hand harvests dill pollen from private organic farms in California where dill grows wild. They not only offer pure fennel and dill pollens, but Chef Bernard has taken these pollens to the next level, combining them with other herbs and spices to create a very special line of spice blends to complement and enhance vegetables, seafood, poultry, pork, beef, lamb and even desserts!!
Dill Pollen is highly aromatic and bursting with freshness; this isn't anything close to those little jars of ground dill you get at the supermarket. This is dill in its purest and liveliest form. It brings out the flavor of smoked salmon, and will turn your grandma's egg salad into a culinary adventure even she will thank you for. Use this wild crafted dill pollen anywhere you would use ground or powdered dill, the difference is amazing. This is the best dill you will ever taste!
Bon Appetit named Pollen Ranch to the Top 15 Italian Pantry Staples Made in America! Try this magical dill pollen to create amazing dishes in your own kitchen.
Ingredients: Pollen Ranch Dill Pollen.
Pollen Ranch hand harvests wild fennel pollen from private organic farms in California where fennel grows wild. They not only offer pure fennel and dill pollens, but Chef Bernard has taken these pollens to the next level, combining them with other herbs and spices to create a very special line of spice blends to complement and enhance vegetables, seafood, poultry, pork, beef, lamb and even desserts!!
We love this bold and spicy "Little Devil" spice blend. The strong notes of garlic and onion, combined with the mouthwatering aroma of cumin and pepper, will turn your dish into an appetizing adventure your taste buds will never forget! This zesty and colorful seasoning is delicious on pasta and rice, will turn a regular shrimp sautee into an exciting and striking dish, and when dry rubbed on a piece of chicken or fish... you won’t believe the explosion of flavor. The slight hints of citrus, and the slight tanginess of mustard seeds, will make your taste buds come alive.
This is a "secret ingredient" that will surprise and amaze your guests.
Serving ideas:
Bon Appetit named Pollen Ranch to the Top 15 Italian Pantry Staples Made in America! Try this magical spice blend to create amazing dishes in your own kitchen.
Ingredients: Pollen Ranch Fennel Pollen, Fleur de Sel (Sea Salt), Onion Powder, Garlic Powder, Paprika, Coriander, Pepper, Cayenne, Pasilla Pepper, Cumin, Annatto, Thyme, Parsley, Oregano, Mustard Seed, Sour Plum Powder, Lemon Grass.
Your pork and chicken will never be the same when they’re encrusted in this warm and toasty herb and seasoning blend. Crushed pecans give a nutty flavor, and cumin adds a touch of savory smoke that goes perfectly with any pork or poultry dish. Light citrus tones brighten and balance the flavor of this warm, aromatic blend. Add a dash to your chicken and dumplings to add depth of flavor, rub it on your chicken, or roll a pork tenderloin in it before roasting for a mellow spiciness that compliments the tender pork exquisitely. Nutty, flavorful, and delectable, this will be your "go to" seasoning for poultry and pork.
Bon Appetit named Pollen Ranch to the Top 15 Italian Pantry Staples Made in America! Try this magical Hog Heaven Spice Blend to create amazing dishes in your own kitchen.
Ingredients: Pollen Ranch Fennel Pollen, crushed toasted pecans, dried chervil flakes, Fleur de Sel (sea salt), ground cumin, ground annatto, lemon peel
Aromatic lavender combined with handcrafted wild fennel pollen delivers this classic old world flavor. This spice blend is extremely versatile and can be used to add the wonderful lavender, savory, and thyme flavors of Provence to any dish.
Ingredients: Pollen Ranch Fennel Pollen, Thyme, Savory Leaf, Oregano, Rosemary, Lavender.
Fresh Salted Pepper can be eaten alone as an aperitif and used to salt nuts as a snack. We advise you not to cook it, just possibly heat it slightly at the end of cooking or in a sauce, so that it keeps its crunchy texture. It is perfect sprinkled on top of meats such as beef or duck, and will surprise your guests in a chocolate mousse or on ice-cream or grilled fruits.
The green peppercorns are washed and blanched and undergo a complex process of fermentation with Kampot sea salt. This fermentation reinforces the flavor that is like the fresh green pepper eaten fresh in Cambodia. Traditional recipes in the Kampot and Kep regions use a lot of fresh green pepper (Kep crab or prawns fried with green pepper, as well as many salads and local dishes). Green pepper cannot be kept fresh and must be eaten within 3 or 4 days so this salting process preserves the same flavors so it can be delivered to you!
Fresh Salted Pepper (Kampot IGP) is an exclusive production of La Plantation. Addictive from the first corn, the Fresh Salted Pepper from La Plantation is ready to consume. The privileged ones who had the chance to taste it have become crazy about the crunch and wonderful flavor.
Read more about it in articles by NPR here, the BBC here, the Seattle Times here, and the New York Times here.
Ingredients: Green peppercorns (Piper Nigrum), salt (20%)
50 gram (1.76 ounce) recyclable tube
Kampot Black Whole Peppercorn is recognized as one of the best peppers in the world.
In 2010, this “comeback” pepper earned Protected Geographical Indication (PGI) status from the World Trade Organization, becoming to pepper what Champagne is to sparkling wine or Prosciutto di Parma is to ham.
The organic corns are harvested by hand, and then sorted according to density and size. PGI rules state the individual corns must be greater than 4 millimeters in diameter. Only these large, dark black corns can be sold under the name Kampot Pepper.
This Kampot Black Pepper is grown traditionally and organically.
Kampot Black Pepper is the spiciest of our Kampot peppercorn offerings. Freshly ground, it is perfectly suited for your dinner table.
Ingredients: 100% Black Kampot Pepper (Piper Nigrum)
Most white pepper is produced from black peppercorns, so they must sometimes soak for several weeks to remove the envelope, giving the white pepper a strong and unpleasant aroma.
White Kampot Pepper is one of the few peppers in the world to be produced from the full-grown red corns. The red corns are picked one by one on the bunch. They are then washed, threshed and spend a night in a tank of clear water. The skin surrounding the kernel is then very soft and can easily be removed. The corns are washed several times and sun-dried for two to three days.
It stands out due to its creamy white to beige color and its real, pure pepper aroma. It can be ground fresh on grilled fish, shrimp, scallops, and shellfish like clams and oysters. We also love it on chicken. White Kampot Pepper will give a wonderful flavor to your sauces and broths.
Ingredients: 100% White Kampot Pepper (Piper Nigrum)
Harvested by hand at full maturity, and then cleaned and sun-dried, these whole peppercorns are the flagship product of the PGI appellation. Its unique taste is less spicy than black peppercorns, and offers sweet notes of red fruits, prunes, dates, and honey. Its exotic perfume is amazing on your salads and main courses. For a special treat try it on strawberries or pears, where its delicate aroma can really shine, and don't forget to try it in chocolate, from ice cream to brownies to chocolate ganache... A fun and tasty treat!
The Kampot red and white peppers are extremely rare peppers because of the difficulty in harvesting them at the right moment at full maturity and the need to have a large enough workforce to pick these peppercorns by hand.
Ingredients: 100% Red Kampot Pepper (Piper Nigrum)
50 gram (1.76 ounce) recyclable pouch
Fruits of the long pepper are harvested by hand, still green and before maturity. They are washed and blanched and undergo a complex process of fermentation with Kampot salt. Developed at La Plantation, this fermentation reinforces the flavor that is like the fresh green pepper picked and eaten from the pepper tree.
It can be eaten alone or cut into thin slices on a salad, on fruits and according to your inspiration.
These do NOT fit in a standard peppermill so we suggest you use a mortar and pestle, grater, or sharp knife.
Refrigerate after opening.
Ingredients: fresh long pepper (Piper Retrofractum), salt (20%)
100 gram (3.53 ounce) recyclable pouch
Kampot Red Long Pepper, "Piper retrofactum", is a flowering vine of the family of peppers, originally from Java, Indonesia. The first reference to long pepper appeared in Indian textbooks of Ayurvedic medicine, where its medicinal and dietary benefits are described in detail. Very popular in Roman and Greek times, it was one of the first spices to reach Europe, from the 6th or 5th century BC.
We love this sweet & spicy peppercorn on sauteed fruits like pears and pineapples, on salads, chicken, and fish, or tossed whole into a slow braise.
These do NOT fit in a standard peppermill so we suggest you use a mortar and pestle, or grate it.
Ingredients: 100% red long pepper
It stands out by its creamy white to beige color and its real, pure pepper aroma. It can be ground fresh on grilled fish, shrimp, scallops, and shellfish like clams and oysters. We also love it on chicken. White Kampot Pepper will give a wonderful flavor to your sauces and broths.
This ultra-special limited release grew from an idea of our friend Chef Sara Hauman of Top Chef fame.
Variations of escabéche {es-keh-BEHSH} are found throughout Portugal, Spain, and Latin America.
Our Rockfish Escabéche starts with hook-and-line harvested Alaska Rockfish from the Southeast waters around neighboring Ketchikan. Next, the rockfish is marinated in Chef Sara’s original Escabéche blend and sealed in the tin. You’ll find that the delicate flakes of Alaska rockfish offer a stunning contrast when marinated in the tasty Escabéche sauce.
A spice mix of cumin, coriander, fennel seed, onion, garlic, and paprika is balanced by the additions of sherry vinegar and Szechuan peppercorn for a touch of spice.
Harvested and hand-packed in Alaska
6 ounce (170 gram) metal can
Artisan quality La Chinata (Denomination of Origin "Pimentón de la Vera") is generally accepted as the best. It is grown, smoked, and milled in the micro-climate of La Vera, Spain not far from where Columbus presented the first plants to Ferdinand and Isabela.
You will find this pimentón wood smoked paprika is a unique and versatile seasoning. If there is one spice that captures the essential flavor of Spain, it is this one. This is not the bland paprika you get at the local supermarket. Three different varieties of pimiento are slowly smoked over a low flame to produce a superb, intense flavor.
You will discover that our La Chinata Smoked Paprika is an excellent addition to some of your favorite recipes.
Gluten Free
70 gram (2.47 ounce) metal tin
750 gram (26 ounce) metal tin
This irresistible Goan curry, traditionally made with fresh seafood on Goa’s moonlit beaches, gets its sublime flavor from subtle spices and a divine blend of coconut and tamarind.
From jar to plate in less than 30 minutes. Healthy, delicious eating doesn’t get easier than this!
3 Steps to Coconut Curry:
This simmering sauce is "mild-medium hot."
10 ounce (283 gram) glass jar
This luscious, creamy, tomato-based sauce is practically England’s national dish! Gently flavored with a blend of subtle yet scrumptious spices, it’s so good you’ll want to lick the plate clean.
3 Steps to Tikka Masala:
SOLD OUTIt was supposed to be here mid-July. It is stuck in Atlanta, no idea why. Stay tuned.Click "Add to cart" and enter your email address to be notified when it is here.
Rose petals are one of over fourteen (14) spices added to give this Belazu Rose Harissa paste its complex and spicy taste. Harissa was originally a staple of Tunisian cooking but now it is used throughout North Africa as a seasoning. The rose petals provide a counter point to the chili heat, adding a richness and complexity you are sure to enjoy.
Harissa is perfect for adding to traditional North African tagines, and for stirring into couscous. However, this is such an extremely versatile product so do not restrict its use to only traditional North African recipes. You can use it as an added seasoning like salt and pepper to add complexity to your meals, and as a dip for bread, crackers, and vegetables.
No artificial flavors, colors, or preservatives.
Suitable for vegetarians and vegans.
Gluten-free.
170 gram (6 ounce) glass jar
Mina Harissa is a traditional Moroccan red pepper sauce, carefully blended using only 6 simple, all natural, ingredients: red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar, salt.
Harissa is hailed as the heart and soul of Moroccan cuisine. It is imbued with all the culinary passions of a country and a people, and is the central condiment that sits atop every kitchen table in North Africa. People use it as a spread, a dip, and drizzled on top of nearly every dish. Harissa is the ultimate red pepper condiment and sauce that, with its spicy kick, transforms many dishes into a culinary delight.
Appearing on classic and contemporary menus as the star condiment, it goes equally well with New Zealand lamb, Southern barbecued chicken, scallops Provencal, or a vegetable tagine with couscous. This harissa will transform your meal into a culinary journey.
This harissa, unlike so many on the market that are overwhelmingly spicy just to be spicy-hot, is ALL ABOUT FLAVOR, with just enough zing to keep it interesting.
You can even buy one jar of the regular, and one jar of the mild, and do your own custom blend to adjust the heat level to your own particular recipes and personal taste preferences!
See our recommended uses including our recipe for Mediterranean Stew with Harissa by clicking here.
All natural ingredients: red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar, salt.
10 ounce glass jar
Harissa is hailed as the heart and soul of Moroccan cuisine. It is imbued with all the culinary passions of a country and a people, and is the central condiment that sits atop every kitchen table in North Africa. People use it as a spread, a dip, and drizzled on top of nearly every dish. Harissa is the ultimate red pepper condiment and sauce that transforms many dishes into a culinary delight.
Appearing on classic and contemporary menus as the star condiment, it goes equally well with New Zealand lamb, Southern barbecued chicken, scallops Provencal, or a vegetable tagine with couscous. Whether it’s the spicy or mild, each of Mina’s jars will transform your meal into a culinary journey.
This harissa, unlike so many on the market that are overwhelmingly spicy just to be spicy-hot, is ALL ABOUT FLAVOR.
You can even buy one jar of the spicy, and one jar of the mild, and do your own custom blend to adjust the heat level to your own particular recipes and personal taste preferences!
See our recommended uses, as well as our recipe for Mediterranean Stew with Harissa by clicking here.
The Hatch Valley is in Doña Ana County, New Mexico, United States. It is located just off Interstate 25 about 40 miles northwest of Las Cruces, NM and approximately 80 miles northwest of El Paso, TX. The valley was formed millions of years ago from the flooding of the Rio Grande River. This flooding delivered rich mineral deposits that give the soil its special ability to produce a unique, flavorful chile. In addition, at an elevation of 4,000 feet, the rare mix of hot summer days, cool nights and ample water create the perfect growing conditions.
The Hatch chile is not actually a distinct variety of chile. It belongs to a group of long, green, mild Anaheim-type chile peppers that are especially prized for their superior quality. This pepper has a short season of only six weeks, and is harvested during late July and August. The fruit appearance is long and curvy and the pods range from 4” all the way to 12”. They are firmer than the Anaheim variety and have a greater range of flavor. They have a wonderful smell in their raw state and are wonderful when roasted.
Rarely seen outside of New Mexico, we are proud to be New Mexico based and able to ship this wonderful 505 Hatch Green Chile anywhere in the world. Read this wonderful article: Is New Mexico Hoarding All the Good Chile.
Ingredients: Hatch Valley Green Chile Peppers, Garlic Salt (salt, garlic), Lime Juice Concentrate.
16 ounce glass jar
One of the most common types of aji (chili) in Peru, Aji Panca is 3 to 5 inches in length and has a thick flesh that matures from a green to dark red in color. Distinct from the other ajis in its spiciness, Aji Panca is mild in heat intensity (a heat level of 2 on a scale of 10; 1,500 Scoville units) and provides a fruity, berry-like flavor that goes well in stews, sauces, and fish dishes.
Aji panca is so sweet, so berry-like, that it can be finely chopped or ground into a powder and tossed into foods to add a sweet, mild heat.
To create a paste, remove the stems and soak ajis in water overnight. Drain and mix ajis in a blender with salt, pepper, garlic and extra virgin olive oil. For a more mild paste, remove the seeds and veins before blending. You can freeze the paste for longer storage as necessary.
Ingredients: Organic Panca chili.
1.25 ounce bag
Aji amarillo, or amarillo chili, is the most common type of aji and is one of the most important ingredients in Peruvian cooking. It has a heat level of 7 on a scale of 10 (50,000 Scoville units). It is great in combination with meat, poultry, fish, vegetables, pasta, and rice dishes, and is used to season nuts.
The unique flavor of the Aji Amarillo makes it worth seeking out and incorporating into your cooking. Even though it is a "chili pepper" it has a lot of fruitiness combined with its heat, unlike poblanos or jalapenos which can be harsh. It is a very versatile chili, suitable for everyday use as it will complement your dish without overwhelming it.
Try them in these recipes:
Ingredients: Organic Amarillo chili.
Aji Limo is a chili grown and used mostly on the northern coast of Peru. The pod is 2-3 inches long and changes from a yellow to deep reddish-orange color when it ripens. Aji Limo is spicy (a heat level of 8 on a scale of 10; 60,000 Scoville units) and is primarily used to prepare ceviche and rice dishes. It is also wonderful as a base for chicken and pasta recipes, and a perfect way to add an extra flavor dimension to stew and chili.
Ingredients: Organic Limo chili.
A specially designed mill for wet sea salt. The natural consistency and moisture content do not allow the use of an ordinary salt mill. Innovative patented system for a high-performance grind without blockage even with very humid or compressed salt. This specific mechanism is composed of 3 stops ensuring both mechanism resistance and constant output, and an anti-clogging spiral which shuffles the salt in the reservoir. Peugeot ceramic exclusive mechanism, Made in France.
18 centimeter (7") tall acrylic wet salt mill
Filled with luscious, sweet pineapple and spicy penja (white) pepper, this confit combines these flavors in a perfect way. We think it is superb on roasted duck breast, wonderful on a ham sandwich, and delightful spread onto a warm scone with Swiss cheese.
Penja white pepper is a type of white pepper grown in the volcanic soil of the Penja Valley in Cameroon. This soil is rich in minerals due to the presence of volcanic soils, and that gives Penja White pepper a unique and pure taste.
Click here to learn more about Penja pepper and why it is so special?!
Master Jam Maker Bernard Le Gulvout's traditional techniques for small-scale production use an open jelly pan, the only way of bringing out the full subtlety of the flavors while retaining the richness of the natural colors. L'Epicurien has recreated the flavors of bygone days and produces unexpected combinations of tastes to ensure that eating is always a pleasure.
Tenacity, Know How and Passion enabled L’Epicurien to win an award for their range “Cheese & Fruit Confits”.
Based on traditional recipes, these savory confits provide an opportunity to taste some special flavor combinations. Serve them with meat or fish dishes, or spread them on mini-toasts as an appetizer. They are a tasting experience that transports you to the Mediterranean and beyond.
Ingredients: Pineapples (54%), Cane Sugar, Fruit Sugar,White Wine, Fruit Pectin, Penja Pepper (0.12%)
4.4 ounce glass jar
Grown in the prestigious Monte Iblei zone of southeastern Sicily, these local, fresh, wild, organic capers are hand-harvested and then salted with Trapani Sicilian sea salt. These surpass all the other salted capers we have eaten, their flavor and freshness is beyond your wildest imagination. They will inspire home cooks and chefs to add capers to every meal: from salads and antipasti, to roasted fish and pastas.
Ingredients: Capers, salt 20%.
6.4 ounce (180 gram) glass jar
By boiling the shell of the lobster down with standard stock vegetables and grape seed oil, Groix and Nature creates their one of a kind Lobster Oil. A true delicacy, a little bit of this oil goes an incredibly long way. Whether you drizzle this Lobster Oil over mashed potatoes, sushi, risotto, or even your morning eggs, you will be surprised by the incredible flavor.
Ingredients: Grapeseed Oil, Lobster (44%), Shallots, Carrots, Garlic.
Contains Shellfish.
100 milliliter (3.38 fluid ounces)
WuWanWo means "forget me not", an apt name for a product with unique origins and an unforgettable flavor. WuWanWo is a collaborative effort between Piranske Soline and Taiwanese soy sauce makers. They weave their centuries-old traditions together to create a soy sauce with a sweet, oceanic aroma, and meaty taste.
This precious sauce is produced using only indigenous black soybeans, Piranske Soline sea salt from the Piran Salt Pans in Slovenia (a very famous salt source), brown sugar, and natural seasonings. This soy sauce is produced with absolutely no preservatives and it uses all non-GMO ingredients. Its balanced yet complex flavor is achieved through a 180 day natural fermentation in traditional terra cotta pots. The sauce is simply extracted from the pots and bottled.
It is an excellent umami foundation for marinades and salad dressings, and it will elevate your dishes to new heights your taste buds have never imagined!
This "Rich" soy sauce is characterized by bold, meaty flavors. Try it with stir-fried vegetables, rice, steamed fish, seafood, stewed or grilled meats, and in barbecue sauces and glazes.
This was featured in "The Rosengarten Report" where he said:
"...it is extraordinary! Also made with non-GMO black soybeans, no wheat, and a 180-day fermentation, it is simply one of the most complex soy sauces I’ve ever tasted. The flavors are umami from not just Slovenia, but maybe even Mars (including an incredible blast of mushroom-like intensity). It’s very, very salty (as if to emphasize the Slovenian connection), but it finishes in the mouth with a lovely roundness. I love it for crudo: I buy me some very fresh fish, slice it sashimi-style, and gloss it lightly with Hei-Jin and extra virgin olive oil. Of course, feel free to use it in high-level Chinese and Japanese cooking as well.”
Note they have lowered the salt content a bit since that review, and now the labels say "light salt" in order to reflect the new formulation which is, to us, even better.
250 milliliter glass bottle
It is an excellent umami foundation for marinades and salad dressings, and it elevates sashimi, sushi, spring rolls, tempura, dumplings and other light dishes to new heights your taste buds have never imagined.
This "Harmonious" soy sauce is characterized by a balanced, meaty flavor. Try it with sashimi, sushi, spring rolls, tempura, or dumplings, in marinades and salad dressings, and other light dishes.
In the Mediterranean, squid ink is used in many recipes: Paella, risotto, black rice, soup, pasta, and of course Chipirones en su Tinta (squid in its own ink). It is also regularly included in seafood stews. In Italian cooking, it is used to prepare spaghetti al nero di seppia.
Squid ink contains numerous amino acids and polysaccharides, so in addition to being delicious in recipes, it is also known to have many health benefits including treating depression.
Yes this squid ink is the same ink that they squirt at their attackers in order to escape.
Conservas de Cambados is based in Galicia in Northeast Spain. This is the region of the Arousa Ría, which is well-known not just for its size, but also for the richness of its marine life.
Ingredients: cuttlefish ink, water, and salt.
3.2 ounce (90 gram) glass jar.
Preserved doqq lemons are an authentic, and essential, component of many North African, Mediterranean, and Indian recipes.
These traditional doqq lemons (Citrus limonum Risso var. pusilla R), known in Morocco as citron beldi, or l'hamd beldi, grow in the Taroudant region outside of Agadir.
The thinner skin, and fragrant aroma, of doqq lemons makes them the most highly prized lemons of North Africa. Paula Wolfert, an expert on Moroccan cuisine, considers them the crème de la crème in her book "The Food of Morocco".
These lemons have a delicate "zing", along with a tantalizing sweet and sour aroma, that is unmistakably and evocatively North African.
A few serving ideas:
They are so easy to incorporate into your recipes, simply give them a quick rinse under cool water to remove any excess salt, and then chop them up... you use the entire lemon, rind and all!
Note: preserving the lemons in salt removes the bitterness normally associated with the rind and pith... what you will find is a clean, bright, pure lemon flavor! Take a slice, pop it in your mouth, and see how magical preserved lemons can be!
Ingredients: Lemons, Water, Salt.
220 gram (7.76 ounce) (drained weight) glass jar
An inspiring Japanese style chili sauce that highlights the incredible hidden taste of black garlic and Shio Koji.
This traditional Japanese chili condiment—made from red chilis, tart yuzu peel and koji (rice mold best known for its role in producing sake and miso)—is citrusy, bright, and a little funky. The sweet and earthy black garlic rounds out the flavors. On the palate, that sweetness is what leads, followed by a rich, musty fermented flavor; it finishes with a lingering kiss of heat.
Try a squeeze on Thai sticky wings, hamachi crudo, or cold soba. We love it on seared scallops too!!
Ingredients: Red chili peppers, black garlic, roasted green chili peppers, shio koji (rice, water, salt, koji), yuzu zest, rice vinegar, sodium less than 1/10th ps 1% benzoate (as preservative), xanthan gum
12 ounce (355 mL) plastic squeeze bottle
Sublime, mellow, and flawless, this extraordinary ingredient from Kyoto Prefecture is truly exceptional.
Haku Mizunara Whisky Barrel Aged Shoyu is first traditionally brewed preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu. Master craftsmen then thoughtfully age the shoyu in Japanese Whisky Barrels made from Mizunara hard wood, a type of Japanese oak. The result is a mellow, delicate shoyu with a touch of sweetness that stimulates all of the senses.
Made in Japan
Allergen information: Contains soy and wheat.
12.6 ounce (375 mL) glass bottle
Haku Matsutake Shoyu is a truly extraordinary expression of the progressive next generation of Shoyu Masters from Kyoto Prefecture. These modern day trailblazers are following traditions dating back 3,000 years, while introducing new techniques and ingredients to produce an exceptional product worthy of their ancestor's approval. These master craftsmen have perfectly paired the individual qualities of Shoyu and Matsutake to create a symphony of flavors unrivaled by any Shoyu today. Complex aromas of earthy must, leather, fermented soy beans, and White Pepper are present on the nose while flavor notes of Savory, Umami, Fungal, and hints of Pine fill the palate. Used in Japan as a finishing Shoyu or as a stand-alone ingredient, Haku Matsutake Shoyu stands out among Japan's great Shoyus.
Unfiltered
A 500 milliliter (16.8 ounce) ceramic bottle
Fish sauce is a fundamental ingredient of Japanese cuisine. Haku Iwashi Whisky Barrel Aged Fish Sauce is delicate, subtle, and refined. It is Master crafted following ancestral methods dating back to the Edo Period 400 years ago. Using only the Iwashi sardines from the Sea of Japan, which are much bigger and fattier than their Mediterranean counterparts, this fish sauce is aged 2 years before it is further refined and aged an additional 12 months in Japanese Whisky Barrels yielding a more mellow, delicate texture and flavor, with an understated sweetness. This is the perfect finishing sauce.
Store at room temperature, do not refrigerate.
This is a classic Ponzu, made with the finest ingredients in the Kyoto tradition.
Earthy tomato broth, fresh Sudachi lime juice and zest, Takuko Tamari, Cedar Aged Rice Vinegar, Mirin (sweet sake), Bonito (shave dried tuna), and Kombu Seaweed are skillfully blended to create this magic elixir.
Works beautifully with brunch cocktails, fish & shellfish, salads & vegetables, dumplings, and marinades. A must for all Japanese Cuisine enthusiasts.
Ingredients imported from Japan, bottled in the USA.
Allergen information: contains wheat, soy,and fish
375 milliliter glass bottle
