The Salt and Pepper Set includes:
- pink peppercorn
- green peppercorn
- white peppercorn
- tellicherry peppercorn
- bolivian rose sea salt
- alaea hawaiian sea salt
- vintage merlot sea salt
- hiwa kai black lava salt
- fleur de sel
The Salt and Pepper Set includes:
Preferred leaf grade / this is your selected ‘high end’ English tea. A blend of finest whole leaf teas from Darjeeling, Assam and Ceylon (Sri Lanka) with golden tips added. The blend was created to accompany a ‘traditional’ English breakfast that will not include flavors too strong.
Prime grade – a long-time traditional and popular black whole leaf China fancy pekoe & Souchong leaf tea, flavored with the natural smoke of the Chinese fir tree root to create its typical and delicate smoky-crisp taste.
Mellow-sweet character – flavored black tea blend with a sweet apricot taste. Makes good iced tea as well. Ingredients: black Ceylon/China whole leaf teas, apricot bits, sunflower petals, and flavoring.
Chives are tasty and a very popular garnish in French and Chinese cuisine. Sprinkle over sauces, soups, salads or add to dressings and dips. Medicinal: Helps lower blood pressure, aids digestion and stimulates the appetite.
As one of the most prized crops from Japan, the pungent flavor of Wasabi lends itself to a great range of culinary uses.
Spray-dried tomatoes that have been turned into a fine powder. The rich tomato flavor of this powder can be used to make tomato juices, sauces, and pastes.
Thyme tastes delicately green with a faint clove aftertaste, Leaves and sprigs are used in salads as garnishes and most famously in clam chowder, bouquets garnis, and French, Creole, and Cajun cuisines. Thyme works well with veal, lamb, beef, poultry, fish & poultry.
Among cooks, this herb is popularly associated with vinegar and fish. Its anise-like character is particularly suited to both, use the leaves fresh in salads, as garnishes, or in such classic applications as remoulade sauce, tartar sauce, béarnaise sauce, French dressing, and veal Marengo. In general, don’t add this herb with a heavy hand, and avoid bringing out its bitter side by cooking it too long.
This ground reddish berry has a pleasant melange of sour, sweet and bitter flavors. Added to yogurt for a dip, dusted on grilled fish or mixed in with rice, sumac will give a fruit and sour flavor similar to lemon. Sprinkle liberally on a bowl of hummus for authentic color and taste.
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!
Pungent and assertive, the needle-like leaves of this Mediterranean shrub give an unmistakable flavor. It blends well with citrus and is common in many Italian and French dishes. Try a chicken or fish fillet scattered with rosemary and topped with thin slices of orange and then broiled.
As a spice, it continues to be used in Greece to flavor spirits and liquors, chewing gum and a number of cakes, pastries, spoon sweets and desserts. Sometimes it is even used in making cheese. Mastic resin is a key ingredient in Dondurma (Turkish ice cream), and Turkish puddings granting those confections its unusual texture and bright whiteness. In Lebanon and Egypt, the spice is used to flavor many sauces, ranging from soups to meats to desserts.
It’s added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb”. Middle Easterners use marjoram in lamb, mutton, barbecues, vegetables, and seafood. It is usually added at the end of cooking to retain its delicate flavor or as a garnish.
The flavor resembles somewhat like sweet roasted peppers. It also has a nice level of heat. It can be added to soups and stews. It makes a great addition to Mexican chili or any kind of meat dish. Very hard to find, this pepper only grows in a region that once was shared by Turks and Armenians called Marash.
A combination of fragrant rosewater-like sweetness and a nutty and faintly bitter, but not unpleasant aftertaste. Used in breads, biscuits and less sweet cakes and pastries. It is well worth experimenting with this unfamiliar but intriguing flavoring. A traditional Greek Easter bread is flavored with mahlab and decorated with colored eggs.
Mace is the aril (lacy covering) of the nutmeg seed shell. A small amount will add fragrance without imposing too much flavor. It works especially well with milk dishes like custards and cream sauces. Included in soufflés and cheese sauces.
Lime juice powder can be used to make lime juice or limeade, and may be used as a substitute in recipes that call for lime juice. May also be used to rim glasses for cocktails.To reconstitute mix 1 teaspoon of lime juice powder with 1/4 cup of water.
Also known as sweetwood. This cut form is preferred for herbal tea and use in herbal blends. Traditionally and commonly used for sore throats and coughs. Also used for root beer.
The bright citrus flavor of lemon is well preserved in these granules of the whole peel. They are great for inclusion in teas and herbal concoctions as they are easily strained out. It can also be ground for inclusion in spice blends and rubs.