Spice Station Silverlake

Epazote characterizes the taste of Mayan cuisine in the Yucatan and Guatemala. Used epazote in soups, and meats and especially to enhance huitlacoche, mushrooms, bean- and chile-based foods such as refried beans (frijoles refritos), frijoles negros, moles, or rice and beans.

A delicious pick-me-up for almost any recipe, essential cane 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.

The Gumbos and Jambalayas, blackened grey-fish and grilled meats of the Cajun and Creole cooks of Louisiana are all flavoured with this spicy mix. Ingredients: Paprika, pepper, fennel, cumin, mustard, cayenne pepper, thyme, oregano, garlic and onions.

Falafel is very popular in the Middle East as a fast food. Vendors sell it on the street corners in Cairo. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians.

Fennel pollen enhances the flavors of seafood to beef; poultry to pork to vegetables, fennel pollen is that secret ingredient. No matter what you use it on, the mysterious taste – neither like fennel seed nor anise, and a bit like curry – fennel pollen will add another flavor dimension. Hand collected from wild fennel growing on the coastal and inland fields of sun-drenched California.

Fennel yields both a herb and a spice. It is used especially as a court bouillon for poaching fish and seafood. Flavors breads, cakes and confectionery. An ingredient of Chinese Five Spices and of some curry powders. Several liqueurs are flavored with fennel, including fennouillette, akvavit, gin and absinthe.

Sold in bunches, fenugreek has very small leaves and is used in salads or to flavour meat and vegetarian dishes. Discard the bitter stalks. Native to Asia and southern Europe.

The major use of fenugreek is in curry powders, figuring in many mixtures, especially vindaloo and the hot curries of Sri Lanka. Chutneys and pickles incorporate it as it gives a tangy aroma to vegetables.

Fines herbes is a delicately balanced combination of finely flavoured herbs found in French cuisine. They go well in egg dishes like omelets or quiche and insauces and butters. Note though, that if a recipe calls for fresh fine herbs, use only one third of what is called for when using a dried blend.

A herb based mix of Dill Pollen, Parsley, Onion, Garlic and green peppercorns, with mustard, lime and other spices, this goes well with steamed or foil-baked fish.

Used in bread, pancakes, baking, muffins and as a healthy substitute for eggs in baking. Unlike ground flax seed, Whole flax seed is shelf stable and has a long shelf life of close to a year.

Fleur de Sel by Le Trésor is from the Guérande region of France and is certified Organic. This is truly the best of the best of French gourmet sea salts.

We seem to forget about pork as a meat. Well, try this blend on tenderlion, chops or just on a roast. Based on thyme, fennel pollen, dill, rosemary and other spices, mixed with honey or lemon this will make a different meal for sure.

Fumee de Sel by Le Tresor is unlike any smoked sea salt available. Fleur de Sel is cold smoked with Chardonnay oak chips to preserve the mineral content and natural flavor of the salt.
Le Tresor – Fleur De Sel is smoked from seasoned French oak wine barrels, which for years have been used in the aging of fine wines. The five to seven year old barrels are hand selected for wood smoking chips.
Starting with salt crystals that are hand raked in France and ending with the all natural smoking that has to be done in very small batches. This unique smoked salt is hand made from start to finish. The crystals are smoked to a light toasty brown and have a deep smoke flavor without being bitter. The moist Fleur de Sel crystals readily absorb the natural smoked flavors of the oak and chardonnay.

A blend of several strongly aromatic spices designed to add flavour and fragrance to many Indian dishes. It also often used as a garnish. The literal Hindi translation of garam masala is “hot spices”.

The uses of garlic are infinite and it is an important ingredient in the cuisine of most nations. A small amount will ‘lift’ dishes of meat, fish and vegetables and be virtually undetectable.

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.

One of the earliest spice known in Western Europe, used since the ninth century, dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea.