Spice Station Silverlake

Its name means small, and refers to the tiniest chiles – which are usually among the hottest. There are many varieties, some round and some conical. Others are called Bravo, Mosquito, Pequeno, Turkey Pepper, Grove Pepper, and Pring-kee-new, Birds Eye, Chilpequin and Chiltipiquin.

Peruvian Pink salt comes from a natural spring located 10,000 feet high in the Mountains in Peru. The warm spring water seeps into terraced salt ponds. This salt has been hand-harvested for over 2,000 years. The crystals have a high moisture content and a light pink color. Peruvian Pink salt has a strong flavor and is a great seasoning salt.

This spice blend is known throughout India for its unique flavor. This masala is used to make homemade pickles. This spice mix is usually combined with oil and mixed with pieces of green mangoes. Good in all sorts of pickles using mango, lemon, bitter-gourd, cucumber, radish, and onion.

As it says this blend is full of piri piri chillies with oregano and garlic as the key notes. It can be used as a dry rub, or mix with oil and baste over chicken. If I want it milder I mix it with ketchup, honey and oil and baste over drumsticks. The kids love it that way!

White poppy seeds are often referred to as ‘Indian’,'Middle Eastern’ or ‘Asian’ since they are featured in these cuisines. There is actually very little
difference in flavour between the two, so usage is more a question of aesthetics or availability.

Blend this mix with lime juice & coconut milk and rub over fish, then wrap the fish in banana leaves and slow-cook on the BBQ. Thats only one example! This spice mix is great to experiment with.

Finest and rarest Japanese leaf / 2008 crop / this is the best tea Japan has to offer. The small Gyokuro leaf is harvested starting the end of May after being covered for 20 days in 90% shade (more chlorophyll / less tannin / darker leaf / sweeter taste). The chopped leaf becomes the ‘tencha’ that is grind into ‘matcha’, Japan’s ceremonial tea. Serve as special after dinner tea and a cleansing beverage.

This is similar to the guajillo chile, only smaller and more potent. It has a fruity flavor that’s good in stews, soups, dips, chutneys, casseroles, cooked vegetables, use as a seasoning for salsas and sauces. Add flavor to breakfast burritos, tortilla soup and to fish entrees.

Try this and your pumpkin pie will be the best in the street, with cinnamon, cardamom, nutmeg, ginger, mace and cloves.

This classic French blend is used primarily for charcuterie and other meat products such as patee’ or glazed ham etc. Key notes pepper, cloves, nutmeg and ginger

Ras el hanout is somewhat curry-like with a spicy kick, a floral fragrance and subtle nuances within an overall robust flavor. It is extremely versatile, adding a golden color and an aromatic and enticing flavor to chicken and vegetable tagines. Add a half teaspoon to a cup of rice or cous cous while cooking to transend the ordinary. Our favourite is to use ras el hanout as a spice rub on lamb chops grilled on the barbeque.

Sun-ripened raspberries and all natural cane sugar combine to create a deliciously fruity ingredient, perfect for topping desserts, fresh summer salads and rimming glasses. The bright, real raspberry color of essential cane raspberry sugar makes it beautiful when presented table-side or as a topping on appetizers, entrees or desserts.

Roasted Garlic Sea Salt is all natural sea salt infused with real roasted garlic! This is a much improved, very gourmet version of traditional garlic salt. The flavor is out of this world. Try it on absolutely anything.

Pungent and assertive, the needle-like leaves of this Mediterranean shrub give an unmistakable flavor. It blends well with citrus and is common in many Italian and French dishes. Try a chicken or fish fillet scattered with rosemary and topped with thin slices of orange and then broiled.

It takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world’s most expensive spice. Its most common function is to colour rice yellow, where its delicate flavour make it the most famous of Italian rice dishes, the risotto Milanese.

ALL AMOUNTS OF SAFFRON ARE SOLD IN GRAMS AND NOT OUNCES.
$34.99 / 1 GRAM

Medicinal: An antispasmodic, diaphoretic, carminative, emmenagogic and sedative.

It takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world’s most expensive spice. Its most common function is to colour rice yellow, where its delicate flavour make it the most famous of Italian rice dishes, the risotto Milanese.

ALL AMOUNTS OF SAFFRON ARE SOLD IN GRAMS AND NOT OUNCES.
$15 /  1/2  GRAMM

Medicinal: An antispasmodic, diaphoretic, carminative, emmenagogic and sedative.