Our cinnamon sticks are made from Korintje cinnamon, otherwise known as Indonesian cinnamon. If ground cinnamon is a whistle, then a cinnamon stick is a bullhorn. With a loud frat boy screaming into it.
Our cinnamon sticks are made from Korintje cinnamon, otherwise known as Indonesian cinnamon. If ground cinnamon is a whistle, then a cinnamon stick is a bullhorn. With a loud frat boy screaming into it.
Our cinnamon sticks are made from Korintje cinnamon, otherwise known as Indonesian cinnamon. If ground cinnamon is a whistle, then a cinnamon stick is a bullhorn. With a loud frat boy screaming into it.
Cinnamon Sticks, 4 Inch If ground cinnamon is a whistle, then a cinnamon stick is a bullhorn. With a loud frat boy screaming into it. Probably while a bit tipsy. What we’re saying is that the stick is stronger. Cinnamon Sticks are spicy-sweet, rolled, woody sticks, perfect for infusing a curry, dessert sauce or hot drink Add whole cinnamon sticks to hot drinks. For baking, finely grate or grind in a coffee or spice mill before adding to recipes. 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. Our 4”cinnamon sticks for sale are made from Korintje cinnamon, otherwise known as Indonesian cinnamon. This cinnamon isn’t as spicy or penetrating as other types of cinnamon, which for quills is a good thing as you can’t control the flavor as easily. Sourced from the rolling hills of Indonesia, Korintje offers an extremely sweet variety that won’t invade a recipe and conquer it in the name of cinnamon. Rather, it strolls in with a sweet word and scintillating personality and sweeps it off its feet. A cinnamon stick also has a certain rustic charm to it. Add them as garnish to drinks or to top a cake laced with cinnamon. Sticks, unlike powder, can be used more than once. After using them in sweet or savory cooking, wash them off and store them somewhere dark to dry. They can be used a second time, or perhaps used for homemade potpourri or other craft projects. We love to place an old stick in a jar of sugar and hide it away. After a few months the sugar will absorb the scent and, ta-da, cinnamon sugar without ground cinnamon. Recommended Applications This product is great for steeping in ciders or other hot beverages, grated into recipes, or ground in a coffee mill. Its distinct flavor and aroma pairs well with puddings, cookies, breads, cakes, curries, stews, game meat, vegetables, and stewed fruits. Basic Preparation Add whole cinnamon sticks to hot drinks. For baking, finely grate or grind in a coffee or spice mill before adding to recipes. Ingredients Cinnamon.
Molasses Powder 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 powdered cane molasses is the perfect addition to campfire cooking as liquid molasses can be rather heavy to lug around. Looking to sweeten up a barbeque rub? This bulk 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.
Scorpion Pepper Powder – 4 oz. You think you’re hot stuff? Bring it. Scorpion Chile Powder is made by grinding one of the hottest chile peppers in the world. It has slow-building and long-lasting extreme heat, and it is important to handle with care. Gluten-Free, Kosher Parve, Non-GMO For a while the scorpion chile held the world’s record with Guinness as “The World’s Hottest Pepper.” (A title taken away by the Naga Viper chile, whose crown was soon usurped by the Ghost Pepper. Chefs who cook with these peppers are required to wear gloves, eyewear, and masks as the fumes can induce burning and numbness. Clocking in at near 1,500,000 Scoville units these peppers are no joke. The name comes from both the spicy sting of these peppers and because the peppers look like a scorpion’s telson (stinger), growing gnarled and bulbous before tapering off sharply into a curved tip. These are bright red and fiercely potent. As a rather curious contrast the flavor is extremely floral, often described as being reminiscent of rose and geranium. This powder is best used to finish off chiles, salsas, and your enemies. Recommended Applications • Dangerously hot, scorpion chiles are one of the hottest chiles in the world and should be handled with care • A little goes a long way, and the heat lingers • Use extremely sparingly in fresh salsa, sauces, chili and soups, and only where extreme heat is desired • Blend with oil and strain to use as extra hot chile oil Basic Preparation Ready to use. Add to taste. Use extremely sparingly. Caution: One of the world’s hottest chiles. Handle with care, do not get in eyes. Flush with water to relieve symptoms. Ingredients Dried scorpion peppers.
Scorpion Pepper Powder, Pure You think you’re hot stuff? Bring it. Scorpion Chile Powder is made by grinding one of the hottest chile peppers in the world. It has slow-building and long-lasting extreme heat, and it is important to handle with care. Gluten-Free, Kosher Parve, Non-GMO For a while the scorpion pepper held the world’s record with Guinness as “The World’s Hottest Pepper.” (A title taken away by the Naga Viper chile, whose crown was soon usurped by the Ghost Pepper. Chefs who cook with these peppers are required to wear gloves, eyewear, and masks as the fumes can induce burning and numbness. Clocking in at near 1,500,000 Scoville units these peppers are no joke. The name comes from both the spicy sting of these peppers and because the peppers look like a scorpion’s telson (stinger), growing gnarled and bulbous before tapering off sharply into a curved tip. These are bright red and fiercely potent. As a rather curious contrast the flavor is extremely floral, often described as being reminiscent of rose and geranium. This powder is best used to finish off chiles, salsas, and your enemies. Recommended Applications • Dangerously hot, scorpion chiles are one of the hottest chiles in the world and should be handled with care • A little goes a long way, and the heat lingers • Use extremely sparingly in fresh salsa, sauces, chili and soups, and only where extreme heat is desired • Blend with oil and strain to use as extra hot chile oil Basic Preparation Ready to use. Add to taste. Use extremely sparingly. Caution: One of the world’s hottest chiles. Handle with care, do not get in eyes. Flush with water to relieve symptoms. Ingredients Dried scorpion peppers.
Anise Extract Pure 2 fl/oz Subtle licorice overtones with an incredibly aromatic and sweet flavor. Anise extract is typically used to flavor cakes, cookies, liquors and is commonly used in Mediterranean and Latin American cuisines. Anise extract is typically used to flavor cakes, cookies, liquors and is commonly used in Mediterranean and Latin American cuisines The subtle licorice overtones give anise extract incredibly aromatic and sweet flavor Gluten-Free, Kosher Parve Anise extract is obtained from both the leaves and the seeds of the spice known as star anise. It has a strong, slightly sweet licorice flavor due to the presence of an aromatic compound known as anethole, which is also found in fennel, tarragon and licorice itself. Anise extract is popular in baked goods from around the world, and is also sometimes used to flavor liquor and herbal liqueurs. In Mediterranean countries it is used to flavor apéritifs such as Pernod, Anisette, Ouzo, Raki and Arak and in Latin America it is known as Aguardiente. In Central and Northern European countries, it is used in baking breads and cakes, and in Southeast Asia and India, it is used in curries, more predominantly with fish. Recommended Applications Basic Preparation Ingredients Alcohol, water, anise oil.
Anise Extract – 4 fl oz Subtle licorice overtones with an incredibly aromatic and sweet flavor. Anise extract is typically used to flavor cakes, cookies, liquors and is commonly used in Mediterranean and Latin American cuisines. Anise extract is typically used to flavor cakes, cookies, liquors and is commonly used in Mediterranean and Latin American cuisines The subtle licorice overtones give anise extract incredibly aromatic and sweet flavor Gluten-Free, Kosher Parve Anise extract is obtained from both the leaves and the seeds of the spice known as star anise. It has a strong, slightly sweet licorice flavor due to the presence of an aromatic compound known as anethole, which is also found in fennel, tarragon and licorice itself. Anise extract is popular in baked goods from around the world, and is also sometimes used to flavor liquor and herbal liqueurs. In Mediterranean countries it is used to flavor apéritifs such as Pernod, Anisette, Ouzo, Raki and Arak and in Latin America it is known as Aguardiente. In Central and Northern European countries, it is used in baking breads and cakes, and in Southeast Asia and India, it is used in curries, more predominantly with fish. Recommended Applications Basic Preparation Ingredients Alcohol, water, anise oil.
Rosemary, Ground “Miss Ainslie gathered a bit of rosemary, crushing it between her white fingers. ‘See,’ she said, ‘some of us are like that, it takes a blow to find the sweetness in our souls.’» – Myrtle Reed, Lavender and Old Lace Ground Rosemary is a convenient way to add Rosemary’s unique, piney, woodsy flavor without its fibrous needle-like leaves Ground Rosemary can traditionally be found to season meat or tomato sauce in Italian Cuisine All Natural, Gluten-Free, Kosher Parve, Non-GMO Cultivated throughout Europe, America, and the Mediterranean as both a culinary herb and decorative shrub, this pine-looking plant is adored for its scent. Powerful notes of pine, camphor, pepper, sage, and balsamic all come together to form rosemary’s unique flavor profile. The slender leaves (they aren’t actually needles) can often be sticky with resin and are very assertive in flavor. Rosemary must be used with a careful hand as it can dominate a dish. The leaves are added to rubs and marinades, stuffed into chickens, or tied to meats about to be used on the grill. Even the branches have culinary uses – de-leaved sticks of rosemary make for excellent kabobs and a bunch of rosemary can be tied together to form a basting brush. Ground rosemary powder offers a way to ensure a rosemary-centered rub without the side effect of freshly cut leaves, which can char or fall off whatever it’s been rubbed on. Add it at the last second to tomato sauces before serving for an emphatic rosemary flavor. Add to bread or pasta dough for a rosemary-scented delight that’ll make for a memorable meal. Recommended Applications Ground Rosemary can traditionally be found to season meat or tomato sauce in Italian Cuisine. An essential ingredient to cook a leg of lamb, this product is also wonderful on focaccia bread. Other great applications include wine punch or apple jelly, but should be used sparingly. Basic Preparation Ready to use as is, no preparation is necessary. Ingredients Dried rosemary.