Please click on the left hand menu categories to “browse the aisles” of our store
Mole Coloradito is a blend of smoked and dried chiles and other Oaxacan ingredients like ripe tomatoes, nuts, seeds, spices, our own house-made chocolate and criollo corn tortillas.
Cooking tips: Poach, roast, or grill chicken, pork, or shrimp; for vegans use potatoes, green beans, or tofu. Heat the mole in a saucepan until the consistency coats the back of a spoon. Serve the warm mole over your meat or vegetables. Enjoy!
Ingredients: filtered water, tomatoes, safflower oil, sugar, corn tortillas, ripe plantains, dried chile ancho rojo, sesame seeds, sea salt, Oaxacan chocolate dried chile guajillo, peanuts, raisins, citric acid, smoked chili morita, garlic, cinnamon, whole almonds, dried Oaxacan oregano.
Contains tree nuts, peanuts, sesame seeds.
A 12 ounce glass jar
Mole Rojo Sauce comes from a blend of smoked and dried chiles plus local Oaxacan ripe tomatoes and a small amount of our chocolate that we make ourselves to balance out the flavor.
Cooking tips: Poach, roast, or grill beef, pork, or fish; for vegans use cauliflower, carrots, or zucchini. Heat the mole in a saucepan until the consistency coats the back of a spoon. Serve the warm mole over your meat or vegetables. Enjoy!
Ingredients: tomatoes, filtered water, safflower oil, sugar, dried chile ancho rojo, sesame seeds, sea salt, Oaxacan chocolate, dried chile guajillo, peanuts, raisins, smoked chili morita, garlic, cinnamon, whole almonds, smoked chile chipotle seco, dried Oaxacan oregano.
Known as the king of moles, Mole Negro is a well-balanced, delicious layered sauce made with a blend of smoked and dried chiles plus nuts, spices, tomatoes, tomatillos, house-made chocolate and criollo corn tortillas.
Cooking tips: Poach, roast, or grill chicken, turkey, or pork; for vegans use mushrooms, cauliflower, or tofu. Heat the mole in a saucepan until the consistency coats the back of a spoon. Serve the warm mole over your meat or vegetables. Enjoy!
Ingredients: filtered water, tomatoes, tomatillos, safflower oil, ripe plantains, sugar, dried chile ancho negro, sesame seeds, corn tortillas, Oaxacan chocolate, sea salt, dried chile guajillo, peanuts, raisins, dried chile chilhuacle negro, dried chile pasilla Mexicano, smoked chili morita, garlic, cinnamon, whole almonds, citric acid, dried Oaxacan oregano.
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.
Best by: 30Sept2023
40 gram (1.41 ounce) glass jar
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!
Best by: 30December2023
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
Experience the flavor that Thai cooking has used for centuries. Unlike most fruit bearing trees, the kaffir lime leaf powder is more important than the lime. Mostly used in Southeast Asian cooking the kaffir lime is also known as kieffer lime, makrut, or magrood. Kaffir lime leaves are truly a one-of-a-kind flavor and cannot be replaced with any other citrus leaves for the flavors are that unique. The kaffir lime is so adored in Thailand that it can be found in almost every yard and is a staple to their recipes.
1 ounce resealable pouch
Experience the flavor that Thai cooking has used for centuries. Unlike most fruit bearing trees, the kaffir lime leaf is more important than the lime. Mostly used in Southeast Asian cooking the kaffir lime is also known as kieffer lime, makrut, or magrood. Kaffir lime leaves are truly a one-of-a-kind flavor and cannot be replaced with any other citrus leaves as the flavors are that unique. The kaffir lime is so adored in Thailand that it can be found in almost every yard and is a staple in their recipes.
The original and still the best!
This wonderful blend of ground Italian black truffle and sea salt is irresistible with eggs, grilled vegetables, baked potatoes, french fries, pizza, in soups, and on popcorn!
Main dishes, such as delicate fishes and light pastas, come alive with a sprinkle of this magical salt. Sprinkle it in chicken soup as you put it in the bowl for an amazing flavor!!
Every dish, every bite, becomes a special mouth-watering occasion.
If you love the taste of truffles, this is a MUST HAVE in your kitchen!
A friend of ours keeps it in her purse for those "emergency" trips to fast food burger joints.... TRUFFLE FRIES :)
Featured on Oprah Winfrey's O List and in the December 2009 issue of Bon Appetit Magazine!
Best By: 20July2025
3.5 ounce glass jar
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.
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
Golden and glorious, these gargantuan mussels in escabeche (a Spanish sauce of oil, vinegar, and pigment-rich spices) are the perfect centerpiece for your next seacuterie board.
Selected for size, coming 6-8 to a tin means these mollusks are older, rarer, and absorb less pickling liquid overall, keeping their texture firm and bouncy.
We recommend enjoying these straight from the tin with a baguette that can soak up and showcase the glowing, orange-colored sauce. Alternatively, try them over steamed, white rice, finished with fresh herbs and flaky sea salt.
Made famous in the U.S. by a 2008 episode of No Reservations when the late Anthony Bourdain led viewers into a tiny, Catalonian tavern known for tempting travelers with tins of seafood fetching upwards of €160 apiece, Espinaler is a name synonymous with history, tradition, and taste.
Best by: 31Dec2026
Ingredients: Mussels, Olive Oil, Wine Vinegar, salt and spices
4 ounce (115 gram) metal tin (Approximately 6-8 mussels per tin)
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
Covered with a marinade of muscadet wine and herbs, these mackerel fillets will satisfy the most delicate palates.
Mackerel is rich in both nutrition and flavor. Melting on the tongue, its subtle meat will always leave you satisfied, yet craving another bite. Teeming with Omega-3 fatty acids and vitamins A, B6, and B12, this is a protein that is just as healthy as it is tasty.
Ingredients: Mackerel fillets 60%, marinade (water, spirit vinegar, white wine vinegar (sulfites),white wine Muscadet (sulfites), 3% natural flavor), spices 7% (lemon, onion, carrot, pickle, chilli), salt.
Best by: 21Mar2026
6.21 ounce (176 gram) metal tin
Harvested for peak quality during the fabled month of September, which is known for yielding the choicest sardines, these beauties are cleaned whole, leaving the loin and tail intact, before being packed in flavorful, spicy olive oil.
Best By: 31Dec2028
Ingredients: Sardines, Olive Oil, Spices, Salt
4 ounce (115 gram) metal tin (Approximately 10-12 sardines per tin)
For a truly unique culinary experience, reach for these meaty sardines in traditional, hearty Galician sauce.
Inspired by a cooked sardine dish going back generations, the hand-harvested and processed fish are served in a flavorful sauce of tomato, wine, red pepper, and onion that is thickened with flour for extra body.
Ramón Peña is the namesake and legacy of a legendary conserva-maker credited for his unwavering dedication to hand-made quality and taste. With their steadfast commitment to ocean protection, obsession with slowness, and consistent innovation of flavors and concepts, Ramón Peña is one of the most dependable, responsible, and delicious canneries operating today.
Please note that these are not gluten-free.
Best by: 31Dec2023
Ingredients: Sardines, Olive Oil, Tomato, Onion, Red Pepper, Wine, Wheat Flour, Spices, Salt
4.6 ounce (130 gram) metal tin
This delicate, carefully selected octopus is uniformly portioned and traditionally prepared in a traditional Galician sauce of paprika, onion, oil, and salt.
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.
Pulperias, restaurants that specialize in octopus, are in every Spanish village. Conservas Cambados has packaged the wonderful experience of the perfect octopus and smoky sauce so you can experience it in your own homes. Enjoy!
Best by: 30Jan2027
Ingredients: Octopus, sunflower oil, onion, paprika, and salt.
4 ounces (111 grams) in a metal tin
These tiny Calico scallops, also known as Zamburinas, from the Galician estuary in northern Spain, are gently sauteed in a delicate tomato, onion, sunflower oil, salt, and special spice sauce. You can open the can and simply serve them cold, or warm them up gently..... add a squeeze of lemon, some fresh parsley, and serve with crusty bread. Yum!
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. This area is particularly suitable for harvesting clams, cockles, mussels, and other bi-valves.
Conservas de Cambados takes great pride in selecting only the best seafood. Each scallop is collected at its peak of flavor and is opened with a special vapor technique. The scallops are then carefully packed in their wonderful Galician Sauce. These scallops are amazing!
Gluten free
Best by: 17Feb2026
Ingredients: Small scallops, sunflower oil, onion, tomato, wine, spices, and salt.
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."
Best By: 11Nov2023
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:
Best By: 16Nov2023
This mildly spiced aromatic sauce with almonds and cashews is so creamy and delicious that it earned the title Shahi (royal). Its origins go back to the 16th-century court kitchens of the Mogul emperors.
How to use:
Sear CHICKEN, MEAT, SEAFOOD, PANEER, TOFU or VEGETABLES in 2 tbsp OIL. Add sauce; rinse out the jar with 2 tbsp STOCK or water and add. When almost cooked add Coconut Milk (or cream or almond milk). Adjust salt. Serve hot with rice or naan. Serves 4.
This simmering sauce is "mild."
Best by: 05April2025
This sauce rocks with so much flavor that we just had to call it “Boom-Boom Curry”! It’s spicy, savory, sweet and tangy, with each flavor perfectly balanced to make your mouth pucker with delight. Its origins go back to the Parsis, who arguably started the slow food movement in India.
Sear CHICKEN, MEAT, SEAFOOD, TOFU, BOILED EGGS or VEGETABLES in 2 tbsp OIL. Add sauce; rinse out the jar with ¼ cup STOCK or water and add. Cook till done, add more stock or water if too thick. Adjust salt. Serve hot with rice or naan. Serves 4.
This simmering sauce is "Medium - Hot"
Best by: 13Oct2024
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.
Gluten-free.
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
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.
This is a micro-production, we only get 12 jars a year. GRAB SOME for your own kitchen!
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)
These are best in spirit-forward cocktails of almost any kind ranging from the Old Fashioned (you pick the spirit, it will sing) to any aperitif/digestif you can imagine.
The predominant ingredient in these rippin’ bitters extracted from house distilled rye (Willamette, grown by Camas) and red corn (Oaxaca, grown by Masienda) is Newtown Pippin cider apples from 5 Mile Orchard, organically grown 50 miles from the distillery. With the help of their friends, they crushed tons of apples, naturally fermented them into cider and then they blended the cider with a high proof maceration of Cloud Forest Yellow Cardamom, Royal Cinnamon, Ea Sar Peppercorn, Pemba Clove, Eleuthero, Suma, and Gentian.
Super different from any other Apple Bitters on the market: the flavor profile is not based on sweet baking spice/apple pie. Instead, the focus is on exemplifying the flavor profile of this cider apple.
One great thing about bitters is that they are great flavorings for sparkling water when you want a non-alcoholic, tasty beverage!
3.3 ounces can make between 80 and 130 cocktails, so a little goes a long way and the bottle should last months and months and months.
This is released once a year, we were lucky to get 24.Grab them while you can!
3.3 ounces (note they use a 4 ounce glass bottle so the bottles don't look "topped up" but we guarantee there is at least 3.3 ounces of bitters inside); note some bottles have a cork top as pictured, some have a metal screw top. They make killer products so we are fine with their eccentricities.
Their signature product, Dashfire Vintage Orange Bitters is Minnesota's first (and only) barrel-aged bitters. Fresh orange rind is combined with quality bourbon and select spices, and then aged in a Minnesota-made white oak barrel to incorporate the flavor and sugars of the oak. Perfect for classic cocktails like Old Fashioneds and Manhattans.
Two ounces can make between 50 and 80 cocktails, so a little goes a long way and the bottle should last months and months and months.
Made in the USA
Ingredients: bourbon, water, fresh orange rind, spices, angelica root
A 50 milliliter (1.7 ounce) bottle.
This wonderful chocolate, spicy, and slightly savory bitter was specifically designed to compliment tequila and mezcal cocktails, but also tastes great with bitter orange Campari cocktails!
It can bring flavor as a cocktail or culinary partner, bringing the kitchen to the bar and the bar to the kitchen.
We love it in this cocktail: 3 ounces Del Maguey Vida Mezcal, 3 ounces grapefruit juice, 1 ounce lime juice, 1 ounce Orgeat, several dashes Mole Bitters. Served on the rocks. For a bit more spice, infuse the Mezcal with your favorite chile pepper such as jalapeno or our favorite, chipotle. You can also dust the rim of your glass, we tried Tajin, and separately chipotle, with great success!!
This gift pack contains Mister Bitters' range of their 5 flavors in 1 ounce bottles
A great thing about bitters is that they are great flavorings for sparkling water when you want a non-alcoholic, tasty beverage!
Bitters are the bartender's spice rack, and ours are made with love using quality local ingredients.
The included recipe card has different cocktail recipes, one for each bitter, to get you started!
Handmade in Australia
One ounce can make between 25 and 40 cocktails, so a little goes a long way and a bottle should last months and months and months.
This gift pack contains King Floyd's award winning flavors: Aromatic, Cardamom, Scorched Pear & Ginger, Cherry Cacao, Grapefruit Rosemary.
Broaden your cocktail palette with this unique sampling of these premium hand crafted bitters:
The back of the gift box includes 5 different cocktail recipes, one for each bitter!
One 0.5 ounce bottle of each bitter in a gift box.
This Fig Syrup is sweetly delicious. Made with cane sugar and fig, drizzle this syrup in your water, lemonade, or even over vanilla ice cream.
For an adult twist, drizzle this syrup in the bottom of your glass then pour in white wine or champagne, Drink and enjoy!
All of their syrups are sourced from the very best, all-natural, organic ingredients. The base ingredients are then combined with essential oils, pulp and zest of fruit, petals, and spices to give each variety its distinctively delicious flavor.
An 8 ounce bottle
Organic maple syrup is naturally simple. Ideal for your breakfast pancakes, waffles, and French toast, it also adds layers of flavor to yogurt, oatmeal, and your morning coffee. It is perfect as a glaze for meats, fish, and vegetables, while adding complexity to vinaigrettes and cocktails.
Described by The Wall Street Journal as “soul-stirring,” the Crown Maple Bourbon Barrel Aged organic maple syrup is estate-produced in New York’s Hudson Valley and showcases distinctive aromas and flavors of maple, bourbon, smoky oak, graham cracker, brown butter & creamy vanilla. In short, it adds exceptional layers of luxurious flavors to everything it touches.
This maple syrup is:
Refrigerate after opening.
May contain trace amounts of alcohol.
A 250 milliliter (8.5 ounce) glass bottle
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.
Best By: 20April2024
Ingredients: cuttlefish ink, water, and salt.
3.2 ounce (90 gram) glass jar.
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 Mushrooms 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 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 (shaved, 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
Best By: 21Dec2023
375 milliliter (12 ounce) glass bottle
Sold out.This is a holiday only product.We get it in October, it sells out by Thanksgiving.Click "Add to Cart" and enter your email address to be notified when it is back in stock.
THE ORIGINAL & ONLY Pumpkin Bitters on the market is back!
Five varieties of organic heirloom pumpkins grown in Northern California at La Tercera Farms aged with Workhorse's Rye Whiskey.
There are artisans and then there is Rob Easter of Workhorse Rye. For his bitters, Rob distills his own spirits from regeneratively grown heirloom grains. Let us say that again. He distills his own spirits from regeneratively grown heirloom grains to use as the base for his bitters! Not a drop of Everclear in sight!
As you can imagine, Workhorse Rye bitters offer an unbelievable extra layer of complexity, flavor, and texture that hit every note when combined with his precise usage of prime ingredients.
Four ounces can make between 100 and 160 cocktails, so a little goes a long way and the bottle should last months and months and months.
This is released once a year, we were lucky to get 6.Grab them while you can!
One 4 ounce bottle
Non-pareil translates to “has no equal” and our tangy Moroccan capers live up to their name. Delight in their briny saltiness as the perfect Mediterranean seasoning or garnish for fish, meats, sauces and salads.
Ingredients: Capers, water, vinegar, sea salt
7 ounce (200 gram) glass jar
