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.
Chervil is one of the staples of classic French cooking, along with chives, tarragon and parsley. It is used to flavor eggs, fish, chicken and light sauces and dressings. It also combines well with mild cheeses and is a tasty addition to herb butters.
Nutmeg has long been lauded as possessing or imparting magical powers, is usually associated with sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes. It is indispensable to eggnog and numerous mulled wines and punches.
Fennel yields both a herb and a spice, it is used especially as a court bouillon for poaching fish and seafood. Flavours breads, cakes and confectionery. An ingredient in Chinese Five Spice and some curry powders. Several liquors are flavoured with fennel, including fennouillette, akvavit, gin and absinthe.
Used in pickling spice and in spice mixtures for cooking meats and seafood. It adds piquancy to sauerkraut and is sometimes used in marinades.
Next to saffron and cardamom, vanilla is the worlds next most expensive spice. Vanilla’s mellow fragrance enhances a variety of sweet dishes: puddings, cakes, custards, creams, soufflés and, of course, ice cream. Classic examples include crème caramel, peach Melba and apple Charlotte. Sold by the bean.
South African Green Rooibos Tisane with a superb-fruity peach taste. The red and green rooibos bush tea is the ‘soft drink’ from South Africa that is becoming increasingly popular with people who enjoy its mild, gentle fragrance and appreciate it as a healthy beverage because of its beneficial effects. To prepare: Use the same method as for black tea: 1 teaspoon of rooibos per cup / boiling water / up to 8 minutes infusion time / serve hot or iced.
This is where the Fusion Sea Salt dream began! The delicious final product is a wonderful addition to gravy and sauces, and its rich, deep color makes it a visually stunning finishing salt. It also serves as further proof that many great ideas form over a glass of wine.
With a taste only for the very daring, this salt is the hottest salt in the world! Made from pure, unrefined sea salt and the Naga Jolokia pepper, this salt has a spicy hot flavor that is without compare. Named for one of the most venomous snakes in India, this pepper, also known as the King Cobra Chili, has a blazing heat that is out of this world.
Velvet de Guerande by Le Tresor is light gray in color and almost the consistency of flour. This is a very delicate crystal that has a “buttery” feel and taste as it melts on your tongue. This is a terrific salt to top any dish.
Mediterranean flake salt mixed with activated charcoal. The beautiful color is not the only benefit that the charcoal adds. It also gives it a unique taste and acts as a natural detoxifier.