Used for shorter cooking times, the California Bay hints at camphor and eucalyptus. The large dried leaves of the bay laurel tree are one of the best herbs for soups and broths, rice, and sauces, giving a mild, delicious savory taste. Bay leaves are among the oldest known cooking herbs.
This Mediterranean bay leaf is excellent for longer cooking times as it has a potent aroma.
The large dried leaves of the bay laurel tree are one of the best herbs for soups and broths, rice, and sauces, giving a mild, delicious savory taste. Bay leaves are among the oldest known cooking herbs.
This fiery recipe from Ethiopia and Eritrea is a complex blend of spices and is used in stews (called wats) of meat, vegetable or lentils, and also to coat foods to be fried or grilled. Key spices used are chillies, ginger and cloves, Cumin, allspice, cinnamon, fenugreek and ajowan…among others
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.
Black cumin grows wild in Iran and Kashmir. Called royal cumin, or kala jeera in India, the small, dark brown, curved seeds are highly aromatic, with a resinous, astringent flavor that’s sweeter and more complex than common cumin. It’s preferred for northern Indian meat kormas and shows up in savory dishes of North Africa and the Middle East.
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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.
Smoked black pepper is boldly aromatic with a mild smoke taste that goes great anywhere you want a bit of spicy smokiness: BBQ, omelets, Latino food, spiced nuts, etc!
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.
Hand harvested from the Andes Mountain range in Bolivia. Ancient sea salt deposits were covered with volcanic lava creating this high mineral salt and protecting it from pollution. The light rose & orange color of Bolivian Rose makes it gorgeous when presented in a clear salt shaker or mill.
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.
The California is a beautiful russet red, translucent, thin-walled dried chile, measuring between 10-15 cm in length and between 2.5-3.25 cm in width. Most chiles grow hanging downwards (pendant).
Caraway is an essential taste in sauerbraten, sauerkraut and rye bread. It figures prominently in the cuisines of Germany, Austria, Eastern Europe and Scandinavia. It seems to have a special affinity for apples, pork and sausages. It is also popular in Middle Eastern and North African cooking.
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.