Also known as Prague Powder #1, pink curing salt is dyed to easily identify it from regular salt. The makeup is 6% sodium nitrite and 94% table salt. Curing Salt, Pink. This product is not to be used or substituted for table salt or sea salt.
Chili Powder You love it. You know you love it. It’s what makes your chili con carne so piquant and your barbecued ribs so lip-tingling good. The soul of many southwestern dishes. Used traditionally in Mexican and Southwestern cuisines, Chili Powder is great with chili, tacos, enchiladas, or any meat Our Chili Powder is a robust mix of selected authentic chiles and spices, used to add heat and spice All Natural, Gluten-Free, Kosher Parve, Non-GMO A mix of ground chili, cumin, oregano, and other spices this chili powder is a classic blend. What more do you need to know about it? You know you love it already. A little secret: Mash up a few avocados with a fork. Add the juice of a lime and a teaspoon of our chili powder. It’s a slice of southwestern heaven right there. Recommended Applications Used traditionally in Mexican and Southwestern cuisines, Chili Powder is great with chili, tacos, enchiladas, or any meat. Basic Preparation No preparation is required, ready to use as is. Ingredients Ground chiles, paprika, salt, spices, and garlic.
Molasses Powder – 16 oz. The sticky, sweet, dark flavor of molasses turned into a soft powder. It’s a perfect addition to a rack of ribs or pot of beans stewing over a campfire. Made from pure molasses, molasses powder is great added to anything where a sweet molasses flavor is desired Molasses Powder provides a convenient way to incorporate the natural, smoky, sweetening power of molasses without the sticky storage and application All Natural, Gluten-Free, Kosher Parve, Non-GMO Molasses is a viscous by-product of the sugar refining process. Sugar cane is crushed and the juice is boiled over and over. The result actually has a low sugar content, but high mineral and vitamin content. The robust flavor and syrupy texture makes it a perfect addition to gingerbread, molasses cake, and barbeque sauces. This powder is the perfect addition to campfire cooking as liquid molasses can be rather heavy to lug around. Looking to sweeten up a barbeque rub? Molasses powder will give you some sweetness and a hint of bitter. Recommended Applications Made from pure molasses, this product is great added to anything where a sweet molasses flavor is desired. Add to baking recipes, grilling rubs, sauces, baked beans, or even cookie dough for a unique naturally sweet flavor. Basic Preparation Ready to add directly to your recipe, as no preparation is required. Ingredients Cane Sugar, Cane Molasses.
Basil, Dried This dried sweet basil is a reliable herb with savory punch. No soup or tomato sauce is complete without it. Breadsticks without a light dusting of dried basil is tantamount to heresy. Dried Basil is a wide-leaf herb with a subtly sweet, peppery flavor with trace notes of mint, anise, and clove Dried Basil is exceptional when added to tomato sauces, cold pasta salads, grilled fish, salad dressings, and roasted chicken Orders are Processed and Shipped within 24 Hours. Basil grows hardy in the summer when given plenty of sun and water. It grows profusely to the point that it can be hard to keep up with. One can only grow so many tomatoes for a caprese salad and, frankly, fresh basil pesto does get a little tiring after batch number twenty-eight. This is why so many home gardeners dry out much of their basil in the summer. Throughout fall and winter when you want to craft pasta Bolognese, a hearty lasagna, or a family-sized meatloaf you’ll always want that fresh, slightly spicy flavor of these crushed basil leaves to brighten up the meal. Recommended Applications Dried Basil is exceptional when added to tomato sauces, cold pasta salads, grilled fish, salad dressings, and roasted chicken. This product is also commonly found in marinades, stews, soups, and pesto. Basic Preparation No preparation is necessary, just add to dish/recipe as desired. Ingredients Basil Leaves.
Caraway, Ground Cheese and dairy have a secret love affair with caraway. Seriously, add it to baked brie, fondue, or a mornay sauce and prepare to be amazed. Necessary to the Moroccan spice mixture Harissa, ground caraway spice is also fantastic to use in baking, rye bread, sauerkraut, coleslaw, cheeses, stew, potato salad, cakes, and goulash. Ground Caraway is highly aromatic with a pungent, earthy, anise flavor All Natural, Gluten-Free, Kosher Parve, Non-GMO An ancient spice related to parsley, caraway does not have the lurid or illustrious history that spice like cloves or black pepper do. To many the flavor is bitter, camphorous in an unpleasant way, and biting. (When raw it’s downright soapy.) Caraway actually dates back about 5000 years ago when ancient Romans began to spread the seeds. Soldiers often used it to flavor their food and it became a popular peasant spice throughout Europe. It was mainly used as a medicine, but also in spirits such as aquavit and kummel. Scandinavia, Germany, and Holland all began to adopt the use of caraway in the kitchen. Caraway was, and still is, used in both sweet and savory baking, for flavoring pickles, and added to sausages and various charcuterie. Caraway is arguably one of the world’s most ancient spices and for all the flak it gets it has a very loyal fan base that adore its herbal, somewhat anise, kinda cumin, parsley-and-celery-ish flavor. Ground caraway powder’s comforting flavor is fantastic added to cream sauces, root vegetables, rye breads, and pork dishes. Recommended Applications Traditionally used in German or Austrian cuisines to flavor pumpernickel bread, duck, goose, potatoes, cabbage, pork roasts, sausage, or carrots. Necessary to the Moroccan spice mixture Harissa, this versatile spice is also fantastic to use in baking, rye bread, sauerkraut, coleslaw, cheeses, stew, potato salad, cakes, and goulash. Basic Preparation No preparation is required, ready to use as is. Ingredients Ground caraway seeds.
This results in a far more potent oregano. The lemony notes present in other oreganos are also diminished here. When fresh, it’s used as a finishing spice, whereas dried it’s used at the beginning of cooking to build layers of flavor.
Zaatar Spice Also known as za atar seasoning. Zaatar is a popular spice mixture found throughout the Middle East. Zaatar spice is a combination of sumac, sesame seeds, salt, and pure awesomeness. Zahtar spice is an authentic Middle Eastern mix of herbs and spices, featuring sumac, thyme, oregano, sesame seeds and salt Use Zahtar spice with grilled, roasted, or stewed potatoes, vegetables, fish, chicken or lamb Orders are Processed and Shipped within 24 Hours. Zaatar spice is the name of both a popular seasoning and herbal shrub found in the Middle East. Obviously, we’re here to talk about the seasoning. Za atar is a zesty, sour, nutty spice blend that owes much of its flavor to sumac and to toasted sesame seeds. Salt is often added, but from there on it really depends on who is making it. Some commercial varieties also include roasted flour. Our blend comes with oregano and thyme to create an overly herbal salty-sour mix with plenty of earthiness from the sesame. Zaatar spice mix is often enjoyed as a condiment. Dip bread in your favorite olive oil, and then dip into a bowl of Zaatar for an easy appetizer with zing. Whip into butter, ricotta, or sour cream for tangy spread and dips. If you plan to make your own French fries or potato chips, sprinkle them with Zaatar once they finish cooking for a fragrant snack. Recommended Applications Use Zahtar spice with grilled, roasted, or stewed potatoes, vegetables, fish, chicken or lamb. Create a sandwich spread by mixing za atar seasoning with mayo, cream cheese or olive oil. Add to a marinade, salad dressing, yogurt, or hummus for extra flavor. Basic Preparation Ready to use as is, no preparation is necessary. Ingredients Ground sumac, spices, sesame seed, salt and canola oil. Contains Sesame.
An edible mushroom that originated in Western Europe and then spread out through Eastern Europe and South America. They grow under the dark and damp shade of conifer and hardwood forests where they bulk up their fat bottoms and spongy caps (which are porous instead of having gills like most mushrooms). The bolete grows chubby and large; so much so it is often considered the King of the Mushrooms. In fact, some boletes can grow to be 18 inches tall and more than a foot in diameter. The taste of a bolete is hit or miss. Dried, the bolete reeks of dark soy sauce and Chinese black vinegar. That being the case we love to dust freshly made dishes of udon or ramen with this bolete powder. In addition, it makes a seriously addicting rub for beef ribs when mixed with salt, black pepper, and thyme.
Cajun Blackening Seasoning Popularized by the New Orleans chef, Paul Prudhomme, this Cajun blackened seasoning can be added to fish or other meats for traditional Creole meals. Some cooks defy convention and use this Cajun blackening spice in pickling or to dust the top of homemade bread before baking. Cajun Blackening Seasoning adds a tangy and bold flavor to any seafood or meat, and can be sprinkled on grilled or fried vegetables for the same effect We mix punchy cayenne and paprika with aromatics and herbs to create our Cajun Blackened Seasoning Gluten-Free, Kosher Parve Blackening is a popular technique used in Southern and Creole cooking. Of all the cooking techniques out there this one is probably the punk rocker, wearing black torn up jeans and sporting more than one lip piercing – it has attitude and requires a lot of guff to pull off. Slather your meat, chicken, or fish in melted butter and then dredge it in flour and our Cajun blackened seasoning. Place in a cast iron pan so hot the air above it shimmers. Sear hard on all sides until nicely charred on the outside but still tender inside. We also love to add this Cajun blackening spice to egg dishes; deviled eggs, egg salad, and even omelettes benefit from this twangy mixture. Recommended Applications The Cajun Blackening Seasoning adds a tangy and bold flavor to any seafood or meat, and can be sprinkled on grilled or fried vegetables for the same effect. Basic Preparation No preparation required, ready to use as is. Ingredients Salt, Spices, Paprika, Onion, Sugar, Contains 2% or less of Garlic, Silicon dioxide (anti-caking agent). This product may contain bioengineered ingredients.
Guajillo Chile Powder Think The Cranberries on chiles, a sweet and rockin’ alternative. Guajillo Chile Powder is a convenient way to capture the deep guajillo flavor used often in Mexican cooking. With a fruitier flavor than many other chiles of its kind, this variety adds a tangy, berry-like punch to its spicy flavor profile. Ranges 1,000 to 7,000 on Scoville Heat Scale. Gluten-Free, Kosher Parve, Non-GMO A toasted tea flavor and slight roasted tomato-y flavor is what you may first discern after a bit of guajillo. There’s a lingering shadow of blackberry and raspberry that you can only peek out of the corner of your eye before it slips away. This guajillo powder isn’t one you add to dishes for heat. Instead, use it as a base flavor at the beginning of cooking. Use it in combination with cumin, chipotles, coriander, and oregano to make a bold and versatile chile paste. Try whisking it with lime juice, olive oil, and toasted cumin seeds for a summer vinaigrette that brightens up fruit and fish. Recommended Applications The Guajillo Chile Powder, with a mild heat, is great when used in your favorite chili, soup, sauces, or salsa. Traditionally used in Mexican and Southwestern Cuisines, use this product for mole sauces, stews, or chili. Basic Preparation Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after re-hydration, dice or puree before adding to your recipe. Ingredients Dried guajillo chiles.