In Spanish Chile morita means small blackberry pepper. The morita peppers are smoked jalapenos like the chipotle peppers, the difference is that the morita is often made from a smaller variety of ripe red jalapeno. Just crush a few and add to soups, Mexican food dishes, and sauces.
These versatile chiles are generally used in Chinese cookery. Japones have a dry, tip-of-the-tongue heat that make them perfect for your kung pao, General Tso-style creations. This chile is similar in appearance to the de arbol. Though the walls of the japones are thicker.
Common chili flakes for pizza. About 20 heat units, this is a blend of hot and mild chili flakes. Best stored in refrigerator to prevent browning and loss of flavor.
Chipotle are simply a smoked jalapeno, but you will find nothing simple about their flavor. With a winning combination of heat and smoky flavor, it is easy to see why they have become such a widely used ingredient in contemporary cuisine. Added to soups and chili they impart a belly warming heat and will stand up to beef, chicken or pork.
Cascabel means “rattle” in Spanish as the seeds shake about freely in this spherical chile. With its low heat level and tangy flavor the cascabel works well when combined with its spicier cousins. Try it in bean soups or puree with tomatillos for a tangy green salsa.
Cajun Creole can be used in many ways but one of our favorites is making crawfish. Corn and tomatoes are always a needed for a great crawfish dish. Some call this Cajun smothered corn. You can also use canned whole kernel combined with cream style corn. Another cool recipe is to add an ounce of CCB to a pound of ground beef and fry some Cajun sliders…delicious.
Named in reference to the woody stems attached to the pod. The Spanish translation of the name means “treelike.” This chile, which is related to the cayenne and pequin, has a rich red color and a thin flesh. They are hot, slender, tubular peppers, about 2 to 3 inches long, and bright green when immature, turning a bright red at maturity. They are most commonly found dried.
Ancho means ‘wide’, its flat heart shape creating one of the largest chiles, a dried Poblano. It is sweet, with hints of raisin and plum. The ancho is one of the most commonly used chiles in Mexico and is a basic ingredient for making many Mexican style sauces. The ancho, along with the mulato and pasilla form the “holy trinity”of chiles used to make traditional Mexican mole sauces.
Montreal Steak Spice is a dry spice rub used to flavor steak that was made famous in Montreal and has become a marketing term for a number of commercial spice mixes. The recipe varies, but Montreal Steak Spice usually includes ingredients such as pepper, salt, coriander, dill, mustard seeds, dehydrated garlic and onions, red pepper flakes, rosemary, thyme, paprika and caraway seeds.
An exotic infusion of toasted coconut and all-natural cane sugar, this is a sweet treat with the lush aroma and flavor of fresh coconuts. Reminiscent of the flavor of pina coladas, our Coconut Sugar is delicious as a drink rimmer, on top of fresh fruit, or sprinkled over sweet BBQ glazed ribs or grilled prawns.
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 this extraordinary sugar makes it beautiful when presented table-side or as a topping on appetizers, entrées or desserts.
Used in cuisines all over the world, the flavor of real cloves is blended with organic cane sugar. The aroma and taste of whole cloves are captured ideally in a sprinkle-able, sweet topping. Very versatile, this sugar is easily added to hot drinks, grilled meats, sauces, and spiced desserts.
The traditional taste of cinnamon and sugar is taken to a new level. With a rich, delicious and surprising depth of flavor, real Korintje cinnamon is used and fused with all natural cane sugar producing a unique ingredient with beautiful color and texture. Perfect for baking, cooking, and adding to drinks and desserts.
Straight from wild blueberry fields and condensed into a deliciously sweet package, the taste of fresh, whole blueberries explodes in your mouth. The beautiful indigo color of blueberry sugar will make you want to use it on everything.
Tahitian vanilla beans and real cane sugar are blended to create a sweet, rich flavor that is the perfect addition to hot tea, coffee, cookies and desserts, fruit and much more. Vanilla Bean Sugar has a delicate texture and full flavor which make it a beautiful and easy addition to a wide-range of dishes and recipes.
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.
The pink peppercorn is the semi-ripe berry of the schinus bush and not a true peppercorn. Often used as a component of “gourmet pepper” for grinding we discourage this as the
green and black peppercorns easily overpower this sweet and mild spice. Try grinding it fresh with cumin and thyme as a seasoning for swordfish or chicken. We also like it in cabbage slaw or along with a light basil pesto.
The natural flavor of lemon is an international favorite. Thai food, margaritas, desserts… the uses are plentiful. Lemon Twist Salt is tart without being too sour. It is refreshing and versatile. Use to rim a drink glass, sprinkle on chicken or fish before grilling or add to a crisp salad for a surprising hint of citrus.
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.