Celery, Cross-Cut Celery is like Lucy Lawless, not appreciated enough and drastically underutilized. And, just like Ms. Lawless, celery should be in everything. Chopped and dried at the peak of freshness, Cross-Cut Celery offers a convenient and easily storable way to add the fresh flavor of this staple vegetable to any dish Use Cross Cut Celery in place of fresh celery without having to take a trip to the store. This product can be used as is or reconstituted. Gluten-Free, Kosher Parve, Non-GMO Dehydrated and cross-cut celery. Not exactly something you see in kitchens. So why are we presenting it to you? Well, how often do you use celery? Not that often? But you probably do need it for stocks, broths, and soups and stuffings. Usually it’s the one ingredient you don’t have in your house. Strange considering how amazing the flavor and texture is. But, there you go. Hence, dehydrated and cross-cut celery leaves. Keep it in the pantry and you’ll have celery when you need it without any extra trips to the store. Our dried celery flakes are easy to use and extremely flavorful. Recommended Applications Use Cross Cut Celery in place of fresh celery without having to take a trip to the store! Basic Preparation This product can be used as is or reconstituted. To reconstitute, add 1 part celery to 4 parts water in a saucepan that is over high heat. Once boiling, reduce the heat and allow to simmer for approximately 10-15 minutes, depending on the desired tenderness. Drain and add to your recipe as directed. If you are adding the Cross Cut Celery as is, we recommend adding additional liquid to be absorbed. Our rule of thumb is, 1 cup of dry Cross Cut Celery yields 2 cups cooked. Ingredients Celery.
Cloves (Ground) Hints of camphor, cinnamon, pepper, and allspice. Piercing. Alluring. Warm to the touch. A scent to live by. It’s not an ad for the hottest new men’s cologne. Though it very well could be. Intensely aromatic Ground Cloves infuse sweet and spicy taste into everything from baked goods to savory meat dishes Popular in seasoning blends, along with cinnamon, ginger and nutmeg All Natural, Gluten-Free, Kosher Parve, Non-GMO The clove actually isn’t a stick or piece of wood, but actually a dried and unopened flower. These flowers are originally native to the Moluccas, a chain of volcanic islands near Indonesia. Few people ever see the delicate red flowers due to the spice’s popularity. The clove is used in nearly all world cuisines. While Asian, African, and Middle Eastern countries tend to lean toward its use in savory foods, in Europe and the Americas it’s often used in breads and sweets. The clove also has a history of medical use. Their essential oils have the ability to assist digestion by increasing stomach acid, relax muscles in the body, and whole cloves work as oral painkillers (pop one in your mouth next to a sore tooth). Buy ground clove powder in bulk from Beanilla to use in your recipes today! Recommended Applications Ground Cloves are commonly used as a primary ingredient for mulled wine, spice cake, gingerbread, and different marinades. This product can also be used in chicken soup and beef stew for a subtle undertone but should be used sparingly. Basic Preparation Ready to use as is, no preparation necessary. Ingredients Ground Cloves.
Cloves, Whole (Hand Picked) There are few spices we joyfully use as tiny harpoons. When was the last time you stabbed a ham all over with allspice berries? A little violent, perhaps, but goodness that makes for a tasty ham. Cloves are the unopened flower bud of an evergreen tree, boasting pungent, woody, sweet and almost peppery flavor that pairs well alongside sweet and savory cuisine Fantastic when used to flavor chicken, ham, mulled wine, spiced tea, or hot cider All Natural, Gluten-Free, Kosher Parve, Non-GMO The clove actually isn’t a stick or piece of wood, but actually a dried and unopened flower. These flowers are originally native to the Moluccas, a chain of volcanic islands near Indonesia. Few people ever see the delicate red flowers due to the spice’s popularity. The clove is used in nearly all world cuisines. While Asian, African, and Middle Eastern countries tend to lean toward its use in savory foods, in Europe and the Americas it’s often used in breads and sweets. The clove also has a history of medical use. Their essential oils have the ability to assist digestion by increasing stomach acid, relax muscles in the body, and whole dried clove buds work as oral painkillers (pop one in your mouth next to a sore tooth). Recommended Applications Fantastic when used to flavor chicken, ham, mulled wine, spiced tea, or hot cider, using the Whole Clove. Grind the Clove fresh to enhance the flavor in your desserts, bread, cookies, spice cake, pudding, stewed cranberries, pumpkin pie, or fruit dishes. Basic Preparation Use this spice whole in hot drinks, or when used in a chicken or ham; remove prior to serving. Grind the Hand Picked Clove in a spice or pepper mill prior to adding to a recipe, best when ground fresh. Ingredients Dried cloves.
Paprika, 120-140 ASTA (Premium) This bright paprika seasoning offers both middling heat and brilliant color. Zsa Zsa Gabor didn’t have this much flash and sparkle (though both are quite spicy). 120-140 ASTA Paprika is bright red paprika. This is the paprika of choice for everyday cooking and for when the dish needs seriously bright red color Rich in color with a slightly smoky flavor is great with stews, egg dishes, rice dishes, poultry shrimp, steamed vegetables or rice dishes All Natural, Gluten-Free, Kosher Parve, Non-GMO Premium paprika 120-140 ASTA, sounds rather scientific. ASTA stands for the American Spice Trade Association, a group founded in 1907 that represents spice producers, brokers, growers, dehydrators, traders and so on. The ASTA number simply refers to the brightness of the red color and is a means of classification (which, as we’ve discussed, is quite needed for paprika). 120-140 is bright red paprika that has a slightly smoky, very sweet smell with bitter notes at the back. This is the paprika seasoning of choice for everyday cooking and for when the dish needs seriously bright red color. If there was any spice with a more complicated history or confusing categorization, it must be paprika. Paprika is made from the Capsicum annuum plant, which sounds simple enough. However, there are dozens of varieties of this pepper – both chile and bell. Yet, genetically, they’re all the same species. (Think of it in the way all people are human, but look very different from each other.) Paprika spice is technically native to North and Central America and was used by the indigenous peoples as a food and as a coloring agent. Spanish explorers became enamored with the plant and brought it back to Spain along with tomatoes, potatoes, and other produce. The Spanish – particularly the lower classes, as the heat of paprika was considered undignified by the rich – began using the seeds in food preparation. The seeds spread past Iberia to Turkey and throughout the Ottoman Empire, as well as throughout Europe to the Balkan countries and Russia. Later on it became endeared by India and the Middle East. And, of course, each country began breeding it to their tastes; the Spanish by smoking it, the Turks preferring hotter varieties, and the Hungarians loved it sweet and mild. Hungary and Spain, however, are the major producers of paprika, with the United States as a distant third. Thus, we have endless varieties of paprika. Whew. Recommended Applications This Paprika, rich in color with a slightly smoky flavor is great with stews, egg dishes, rice dishes, poultry shrimp, steamed vegetables or rice dishes. Also wonderful when added to a cream based sauce or soup. Basic Preparation Ready to use as is, no preparation is necessary. Ingredients Dried red peppers.