a pinch or pack of perfect spices...
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Paprika, Hot Hungarian

Price: $4.50/oz
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Paprika, India

Paprika is intimately associated with Hungarian cuisine especially paprikash and goulash. Many spiced sausages incorporate it, including the Spanish chorizos. Paprika is often used as a garnish, spinkled on eggs, hors d’ouvres and salads for colour.

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ORIGN: India

MEDICINAL: An excellent source of betacarotene.


Price: $1.75/oz
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Paprika, Smoked

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ORIGIN: Spain


Price: $3.50/oz
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Paprika, Sweet Smoked

The smoked varieties of paprika are made traditionally by drying ripe, freshly harvested fruits in low-lying, adobe smoke houses gently heated by smoking grills fired with slow-burning oak wood. In home cooking sweet paprika is the mandatory ingredient which gives Hungarian goulashes characteristic color and flavor. Paprika complements chicken, veal and pork casseroles, egg dishes when used as a garnish, sauces, meat loaf, and barbecued and roast meats when sprinkled on before cooking.

Price: $3.50/oz
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Parsley

Parsley has been cultivated and developed over so many centuries that its precise origins are difficult to pinpoint, used in omelets, scrambled eggs,
mashed potatoes, soups, pasta and vegetable dishes and in sauces to go with fish, poultry, veal and pork.

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ORIGIN: USA

MEDICINAL: Used since ancient times for digestive disorders, bronchitis, and urinary tract problems.


Price: $2.00/oz
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Peppercorns, Green

Green pepper is from the same fruit as the black, but is harvested before they mature. Green pepper is milder with a cleaner, fresher flavor. Green peppercorns can be mashed with garlic, cinnamon or to make a spiced butter or with cream to make a fresh and attractive sauce for fish. It is often used in white sauces rather than black pepper, which would give the sauce a speckled appearance. It’s 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.

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ORIGIN: India

MEDICINAL: Pepper calms nausea and raises body temperature, making it valuable for treating fevers and chills.


Price: $3.50/oz
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Peppercorns, Pink

The pink peppercorn is the semi-ripe berry of the schinus bush and not a true peppercorn. Often used as a component of “gourmet pepper” for grinding we discourage this as the
green and black peppercorns easily overpower this sweet and mild spice. Try grinding it fresh with cumin and thyme as a seasoning for swordfish or chicken. We also like it in cabbage slaw or along with a light basil pesto.

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ORIGIN: USA

MEDICINAL: Pepper calms nausea and raises body temperature, making it valuable for treating fevers.


Price: $4.50/oz
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Peppercorns, Szechuan

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.

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ORIGIN: China


Price: $2.75/oz
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Peppercorns, White

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.

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MEDICINAL: Pepper calms nausea and raises body temperature, making it valuable for treating fevers and chills.


Price: $2.50/oz
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Poppy Seed, White

White poppy seeds are often referred to as ‘Indian’,'Middle Eastern’ or ‘Asian’ since they are featured in these cuisines. There is actually very little
difference in flavour between the two, so usage is more a question of aesthetics or availability.

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ORIGIN: Afghanistan

MEDICINAL: An infusion of seeds is said to help ear and tooth ache.


Price: $5.00/oz
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Poppy Seeds, Blue

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ORIGIN: Holland


Price: $1.50/oz
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