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.
Chocolate and sugar have a natural synergy. All natural cane sugar is combined with delectable cocoa to create an ingredient that is a must-have for any chocolate lover. A fun, gourmet topping for desserts, drinks, and even savory recipes like mole and chili.
If you like fresh ginger, you’ll love our ginger sugar! Fresh ginger is infused into raw cane sugar to create a sweet gourmet treat with a zesty zing.
A dry seasoning blend which is used primarily in the preparation of grilled meat, with flavors of chiles, thyme, cinnamon, ginger, allspice, cloves, garlic and onions. Jerk seasoning can be either rubbed directly onto meat, especially chicken or pork, or blended with a liquid to create a marinade.
This organic bird’s eye chile is small but packs quite a lot of heat. At one time it was even listed as the hottest chili in the Guinness Book of World Records but other hotter varieties of chili have since been identified. It’s what gives local dishes such as bicol express their fiery zing. It is also used to flavor vinegar.
Anyone who has tasted a tomato-sauce-topped pizza can recall its flavor, which is hearty and assertive with a peppery bite and a zing. Use Greek oregano in Italian, French, and (obviously) Greek recipes.
The dried berry from the Chinese prickly ash bush, this spice has a tingly flavor that is unique. Use like pepper for a tasty change of pace. Excellent with duck and chicken, to preserve its aroma.
Cardamom’s bright and strong flavors have a camphor-like quality and citrus intensity. An ancient and highly-prized spice, its high price makes it a ‘festive’ spice. It goes well in sweets and pastries, but is often used in savory meals too. The pods can be shelled to collect and grind the seeds or used whole in chai tea or Turkish coffee.