a pinch or pack of perfect spices...

Green pepper is from the same fruit as the black, but is harvested before they mature. Green pepper is milder with a cleaner, fresher flavor. Green peppercorns can be mashed with garlic, cinnamon or to make a spiced butter or with cream to make a fresh and attractive sauce for fish. It is often used in white sauces rather than black pepper, which would give the sauce a speckled appearance. It’s best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma.

The classic combination of lemon and sugar is perfectly captured in our lemon sugar. All-natural and with just the right amount of citrusy flavor, a fresh addition to savory and sweet dishes. Ideal for baking, rimming a glass, summer salads, and so much more.

Widely used in savoury dishes and meat, poultry, seafood and vegetable curries. It harmonizes well with coconut milk, especially with chicken or seafood, and there are countless Thai and Sri Lankan recipes exploiting this combination. The stems are also used in teas or used in pickles and in flavoring marinades.

As well as flavoring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. Gin gets its unique flavor from it and fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavor.

Goji berries, aka Chinese Wolfberries, have become popular as a health food. They are rich in antioxidants, particularly eye-protecting carotenoids such as beta-carotene and zeaxanthin. Yummy in porridge, smoothies, trail mixes, teas, tossed in rice and salads. They soften when soaked in water.

In China, dried gojis are often added to rice congee and almond jelly, as well as used in Chinese tonic soups, in combination with chicken or pork, vegetables, and other herbs such as wild yam. The berries are also boiled as an herbal tea, often along with chrysanthemum flowers and/or red jujubes, or particularly with pu-erh tea.

A delicious pick-me-up for almost any recipe, our espresso sugar is made with freshly ground roasted espresso beans and organic, all-natural cane sugar. Full of robust flavor, this sugar adds a burst of espresso flavor to desserts, spice rubs, grilled meats, or the rim of a cocktail.

Coconut is not only for sweets! It can be roasted and combined with tamarind to make Sambar, a very popular rich stew in the cooking of southern regions of India. Or, toast it lightly and add to cooking rice for a Caribbean favorite.

A wonderfully fresh version of the common chile used in everything from curries to chutneys. This is a clean heat than can intensify flavors much like salt or lemon. An interesting twist is to dust this over papaya or mango in the Caribbean tradition. The African source of the cayenne creates a classic flavor profile but with more than double the heat of the Indian. A must for Cajun and Creole dishes.

Dill weed should have a rich green color, never gray or brown. Try it dusted on fish fillets or added to vegetable sauces and chowder, but be sure to add this herb just prior to serving as heat will deteriorate the fine flavor. Perfect with chilled, raw vegetable dishes as well.

One of the most common flavors in Indian and Latin cuisine, this seed is fresh, pungent, sharp and definitely unmistakable. Tex-Mex cuisine is lost without it, and taco seasonings always have a large dose included.  Try toasting the seeds and adding them to breads, or whip up your favorite curry recipe with our extra fresh supply.

Toasted onions and pure cane sugar are infused into an amazing new seasoning. With the unpredictable, special taste of caramelized onions, this flavored sugar is the perfect new “secret ingredient.” Use to create a glaze over scallops while grilling, or toss in a salad; sweet onion sugar will add a new and unique touch to practically any dish.

Bright berry color and sweet, luscious taste meld deliciously in Strawberry Sugar. Organic, all natural cane sugar and ripe berries create a natural partnership that brings the juicy, sweet flavor of strawberries to the table. Ideal for drinks, summer salads, and on top of desserts and confections.

A very versatile spice blend to have in the house, for roast chicken, stews or drumsticks. Mix with flour and deep fry Kentucky style – the list of what you can do with this blend is endless.

A beautiful russet red, translucent, thin-walled dried chile. Its delicate flavor makes it a favorite, especially for coloring, in all forms of New World cooking. A base for rich chili con carne and classic Tex-Mex cuisine.

Harissa is a North African hot red sauce or paste whose main ingredients are chili peppers (often smoked or dried) and garlic. Though most closely associated with Morocco, Tunisia and Algeria, it is a standard ingredient of North African cuisine. Perfect with grilled chicken or lamb and couscous. Use it in everything from barley stew to spiced nuts.

White peppercorns start out the same as the black, but are allowed to ripen more fully on the vine. The outer shell is then removed by soaking the berries in water until the shell falls off, or by holding them under flowing spring water, yielding a whiter, cleaner pepper. White pepper is less pungent. It is often used in white sauces rather than black pepper, which would give the sauce a speckled appearance. It is best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma.

Truffles are a genuine treasure imported from Italy. Fusion Black Truffle Salt utilizes the unique power of sea salt to intensify the aroma and complex flavors of this exquisite mushroom. Truffle salt is ideal with egg dishes, pasta, mashed potatoes, red meat… even on buttered popcorn.

Dried limes and lemons are very traditional, special ingredients from the Middle East. The highly aromatic, tart and slightly fermented flavor notes in black limes complement chicken and fish particularly well. Add one or two whole to soups, stews or in the cavity of poultry before cooking, piercing them lightly with a fork to allow the flavors to infuse.


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