Cinnamon, Vietnamese The silverback gorilla of the cinnamon world, all the younger cinnamons know to stay out of the way. Piercing, spicy flavor and an invigorating heat make this the perfect variety for any recipe where cinnamon is the star of the show. Ground Saigon Cinnamon, also known as Vietnamese cinnamon, is often regarded as the most concentrated, intensely flavored cinnamon, grown to be warm, spicy and sweet Great applications for Vietnamese cinnamon include bread, cookies, drinks, cakes, puddings, curries, game, meat, vegetables, or stews All Natural, Gluten-Free, Kosher Parve, Non-GMO Cinnamon 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. To produce cinnamon, a tree is grown for about 2 years. Afterwards, it is chopped down to a stump, from which dozens of small shoots will spring up. The shoots are allowed to mature and thicken to about two inches in diameter. After the green outer bark is shaved off the inner bark is bruised and struck evenly until it releases from the heart of the wood. This inner bark is then removed in large sheets, cut into strips, and air-dried. These strips are then curled into quills of cinnamon that are then further dried in ovens or by baking them outside under the sun. After achieving a sufficient tan the quills are sent on their way to the world. Vietnamese cinnamon is harvested from the species Cinnamomum loureiroi, and also goes by the name Saigon cinnamon. Vietnamese cinnamon is the strongest cinnamon due to a high essential oil content, of which 25% is cinnamaldehyde. Due to this, Vietnamese cinnamon is the butt-kicker cinnamon of the cooking world. Bakers in particular, take note: This is the cinnamon you want for your spice cakes, cookies, and definitely in your cinnamon rolls. We also like a pinch added to a batch of ready coffee grounds or espresso powder before passing through the water to give the everyday cup a bit of pep. Recommended Applications Traditionally used in Chinese Five Spice Powder or Garam Masala, and Indian Spice Blend, cinnamon is a versatile and widely used spice. Great applications for this product include bread, cookies, drinks, cakes, puddings, curries, game, meat, vegetables, or stews. Basic Preparation Ready to use as is, no preparation is required. Ingredients Ground Cinnamon.
Cream of Tartar So what the heck is cream of tartar? Well, cream of tartar is a more memorable and certainly more endearing name for potassium hydrogen tartrate. It’s a byproduct of wine that was given this sexy sobriquet in honor of its near alchemical nature. Cream of Tartar is a fine white powder typically used in baking to control stability, texture and rise. Cream of Tartar is great when used to make soufflés, meringues, angel food, chiffon cakes, and candy. The suggested rule of thumb for these recipes is to use 1/8 tsp. per egg white. All Natural, Gluten-Free, Kosher Parve, Non-GMO Okay, but really, what is it? Potassium hydrogen tartrate is a potassium acid salt left behind by grapes during the fermentation process. It’s the main acid in winemaking and during the process this acid can crystallize into “wine diamonds” and settle with other sediment at the bottom of whatever vessel is being used to ferment the wine. The crystals are purified and ground into the powder we call Cream of Tartar. So, what do you use this tartar powder for? Often it’s added to baked goods to help activate baking soda to create rise. In fact, baking powder is just baking soda mixed with Cream of Tartar. A pinch can also be added to sugar before it’s cooked to prevent crystallization when making caramels or certain candies. It’s also extremely helpful when making macarons, pavlovas, floating islands or other dishes that use whipped egg whites as the powder stabilizes the air bubble matrix and keeps your meringue stiff. Recommended Applications Cream of Tartar is great when used to make soufflés, meringues, angel food, chiffon cakes, and candy. The suggested rule of thumb for these recipes is to use 1/8 tsp. per egg white. Basic Preparation No preparation required, ready to use as is. Ingredients Cream of tartar.
Paprika, Hungarian (Sweet) With hints of prune, raisin, and chocolate, this Hungarian sweet paprika sort of boggles the mind. The color and name don’t lead us to assume such flavors with paprika. Yet, there they are. This sweet Hungarian paprika variety is dusty red and quite silky in texture. There’s no pungency or heat here; only a musky, red bell pepper flavor with a hint of astringency. Sweet Hungarian paprika’s vivid red color makes it a standout addition to stews and sauces, as well as a beautiful garnish All Natural, Gluten-Free, Kosher Parve, Non-GMO This Hungarian sweet paprika is dusty red and quite silky in texture. There’s no pungency or heat with this bulk paprika powder; only a musky, red bell pepper flavor with a hint of astringency. A good all-purpose paprika for white and dark chocolate, steamed vegetables, soups, and rice dishes. 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 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.
Cayenne Pepper, Ground Cayenne goes by many sweet and colloquial names: bird pepper, cow-horn pepper, Guinea spice, red pepper, and – if you’ve ever gotten it in your eye or nose – Sweet Merciful Apocalypse of Fiery Death pepper. A must-have in all kitchens. Ground Cayenne Pepper is made from dried hot chile peppers ground into an easy-to-use powder Popular across the globe for its intense heat and clean flavor, this spice not only adds kick to a dish, but is a first-rate overall flavor enhancer Gluten-Free, Kosher Parve, Non-GMO Cayenne pepper 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. Recommended Applications From one of the most pungent of chile peppers, this Ground Cayenne Pepper is derived from the Capiscum Chile. Fantastic in stews, chili, or soups, a bit of Ground Cayenne Pepper can also add a spicy kick to any homemade salsa. Another great use is adding this spice to oils for a rub to apply on your choice of meat. Basic Preparation Ready to use as is, no preparation is necessary. This spice becomes spicier when heated and is advised to add gradually to simmering recipes. Ingredients Ground Red Pepper.
Honey, Granulated Whether added to a cup of tea, secretly sprinkled over frosting in a towering layer cake, or delicately garnished on homemade candies granulated honey is an intriguing spin to a classic ingredient. Granulated Honey provides a convenient way to add the naturally rich sweetness of honey to recipes in a dry, easy-to-store form. Great as a substitute for sugar in any recipe and should also be tried in marinades. All Natural, Gluten-Free, Kosher Parve, Non-GMO Granulated honey is honey that has been dried and ground. The honey retains the same flavor but has a crunchy quality to it. Furthermore, it dissolves well in liquid, but doesn’t have the stickiness of fresh honey. Granulated honey is a used for vinaigrettes, sauces, marinades, and brines. However, bakers and candy makers are the ones who most often use it. Granulated honey is a way to imbue a honey flavor without working with honey directly (which is persnickety, burns easily, and browns into a dark unpleasant color when heated). Recommended Applications Granulated Honey is perfect when the need for a sweet honey flavor is needed without the mess. Great as a substitute for sugar in any recipe and should also be tried in marinades. Basic Preparation Ready to use as is, no preparation is necessary. Ingredients Granulated honey (sugar, honey).
Orange Peel, Dried (Granulated) It’s the cool 80’s cartoon that Seth Green hasn’t made fun of yet. Your parent’s probably kept some of this in the house back when Jem and the Holograms were still rocking your world. Like Jem, orange peel granules are making a retro comeback. Granulated Orange Peel is an exceptional and convenient way to add the citrus aroma and vibrancy of orange to any recipe. Orange peel granules are a fast and easy way to include the orange citrus flavors to desserts, sauces, gravies, or even meat dishes. Also commonly used to flavor craft home brews. Orders are Processed and Shipped within 24 Hours. Orange peel is grated, dried, and then minced into a sand that will remind you of Persian desserts kissed with orange blossom water. Fresh orange zest has its place but if you need something to have a real POW of flavor then these orange peel granules are the route to take. We use granulated orange peel for marinades and rubs but prefer it for cream and milk-based sweets. Infuse the cream or milk with a teaspoon or two of dehydrated orange zest over medium heat. When the milk begins to steam, cover and infuse for thirty minutes. Use the milk in puddings – Oooh! Or perhaps truffles! – and indulge in the flavor of fresh orange. Recommended Applications Granulated dried orange peel is a fast and easy way to include the orange citrus flavors to desserts, sauces, gravies, or even meat dishes. Also commonly used as a garnish for a pop of color in dishes or to flavor craft home-brewed beer. Basic Preparation Ready to use as is, no preparation is necessary. If using to bake, can use as is or may use re-hydrated Granulated Orange Peel. To re-hydrate this dried fruit, let the product sit for 5-10 minutes in boiling water, covered. Drain well and use according to recipe. Ingredients Orange peel.
Sesame Seeds (Toasted) Steeped in cultural culinary tradition. A staple that ushered mankind into prosperous new eras and allowed kingdoms to flourish. Also smells a bit like peanut butter. Toasted Sesame Seeds have a richer, nuttier flavor than raw seeds and a slightly more golden color. They add a delicate crunch to numerous dishes and baked goods. Pre-toasted for convenience. Can be pressed for their flavorful oil or ground into a paste for flavoring sauces. All Natural, Gluten-Free, Kosher Parve, Non-GMO Sesame seeds have long been used as a spice and for their oil – one that’s both healthy and stable in hot climates. It is because of the latter that the seeds and oil have been utilized for cooking throughout Africa, Asia, the Mediterranean, and the Middle East. The white sesame seeds are nutty with high oil content and a hint of hay flavor. Toasted they become even nuttier and more pronounced. As these have been toasted these seeds are meant for finishing and will become bitter if further cooked. Add to salads, ceviches, tartars, or dressings. Recommended Applications Toasted Sesame Seeds can be tossed along with noodle dishes, vegetables, salads, or a stir-fry. Other great ways to use this spice is sprinkled onto fish, poultry, beef, pork, or egg salad. Before baking, add the black sesame seed to cakes, cookies, bread, or confections. This versatile ingredient is most commonly tossed with salads, noodle dishes, vegetables, or to a stir-fry recipe. Basic Preparation Ready to use as is but can also be ground fresh or toasted. To toast simply heat a frying pan/skillet over high heat. Add desired amount of seeds and stir occasionally watching the seeds closely. Once a toasted nutty fragrance is detected, about 3-5 minutes in, remove the pan/skillet from heat. Ingredients Sesame seeds. Contains sesame
Sesame Seeds, Black A bit of a leper in the spice world – always begging to be used and used so rarely. A shame considering these have significantly more flavor than their pale counterparts. Visually striking and nutritionally beneficial, Black Sesame Seeds have a mild, nutty, slightly sweet flavor and add a delicate crunch to numerous dishes and baked goods. Black Sesame Seed can be tossed along with noodle dishes, vegetables, salads, or a stir-fry. Orders are Processed and Shipped within 24 Hours. Sesame seeds have long been used as a spice and for their oil that’s both healthy and stable in hot climates. The seeds has been used throughout Africa, Asia, the Mediterranean, and the Middle East in all sorts of cooking. The black seeds have less oil but more flavor, and a nuttier taste. As such, they’re used more to finish foods. In addition, their unique color gives them aesthetic appeal. In Japan and China, black sesame seeds are used often in sweets such as cookies, mochi, and ice cream. Recommended Applications Black Sesame Seed can be tossed along with noodle dishes, vegetables, salads, or a stir-fry. Other great ways to use this spice is sprinkled onto fish, poultry, beef, pork, or egg salad. Before baking, add the black sesame seed to cakes, cookies, breads, or confections. This versatile ingredient is most commonly tossed with salads, noodle dishes, vegetables, or to a stir-fry recipe. Basic Preparation Ready to use as is but can also be ground fresh or toasted. To toast simply heat a frying pan/skillet over high heat. Add desired amount of seeds and stir occasionally watching the seeds closely. Once a toasted nutty fragrance is detected, about 3-5 minutes in, remove the pan/skillet from heat. Ingredients Sesame seeds. Contains sesame
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. Drain and add to your recipe as directed. Celery is like Lucy Lawless, not appreciated enough and drastically underutilized.
Cross-Cut Celery – 4 oz. 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. Keep it in the pantry and you’ll have celery when you need it without any extra trips to the store. 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.