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A fine condiment, this is also a sensational base for marinades for all kinds of grilled foods. Sweet and hot, it perks up charbroiled chicken, ribs, whole fish, and vegetables. Try a dash on raw oysters.
One of the world’s oldest spices, coriander was used in everything from perfumes to love potions. Its lemon, zesty notes with hints of sage pair well with curries, cumin, and other earthy spices.
This sublime, mellow, flawless + extraordinary soy sauce is truly exceptional. A delicate soy sauce with a touch of sweetness traditionally brewed then aged in Japanese whiskey barrels. This is not Kikkoman soy sauce!
Haku Sakura Cherry Blossom Shoyu is made with white shoyu that's been infused with preserved cherry blossoms that's then aged for one year. Use this light soy sauce infused with cherry blossoms for marinating or for white meat sashimi slices.
This raw, cold-processed honey comes from the Finger Lakes region of New York. Collected from fields of wildflowers. The combined nectars yield a dark honey with a unique floral taste, enriched with more vitamins, minerals, and antioxidants than others.
An outrageously delicious Blackberry Walnut jam from We Love Jam. A small amount of ground walnut is combined with the blackberries for just a touch of walnut flavor and a decadent texture. Amazing as an accompaniment to a cheese plate. 9 oz.
Boiled down from sap to syrup over maple tree branches, this dark and robust syrup will become a staple for the breakfast table as well as for cocktails and glazes. Delicious!
Extruded by hand on bronze draw plates, this delicious pasta has wonderful texture and is excellent for "sauce catching." Torchiette translates to little torches, a shape which originated in the Campania region of Italy.
Found across the Middle East, this aromatic spice is a mixture of thyme, wild oregano, sesame seeds and sumac. Use za’atar, as you would other herbs, while cooking; or mix it with olive oil or yogurt to create a dip for warm breads.
Sumac is commonly used across the Middle East as a tart garnish or accent, often in place of lemon. We love it’s rich purple hue and use it liberally for an unexpected nuance. Sprinkle as a garnish on fish, meats, tomato salad, onions and hummus.
We Love Jam make this tasty ketchup from organic, California-grown tomatoes. Full of flavor, with a touch more sophisticated seasoning than typical ketchup, this San Francisco style ketchup is delicious!
This delicate sea salt harvested off the coast of Cyprus embodies the taste of the Mediterranean. Large pyramid shaped flakes are the perfect finishing salt, either left whole or crumbled between the fingers for a finer touch.
Handmade in Italy, Orecchiette translates as "little ears" in Italian, the perfect name for the small, round and concave shape. The ridged exterior and little spoon-like interior makes this a pasta ideal for thick, chunky sauces.
Named after the ancient Indian city of Madras, this curry is as rich in flavor as it is history.
A beautiful and fragrant combination of leaves and spices. Use it as a rub or add it to yogurt or coconut milk to make a creamy curry sauce.
A taster set of three of favourite teas to test your palate with. This beautifully presented tea set contains three classic Japanese green teas - a roasted Hojicha, a Genmaicha with roasted brown rice, and a sencha (Kanaya Midori).
Inspired by ancient recipes from the far east, this spicy paste is the quintessential Go-To Curry flavor. Versatile and useful for making curries (of course) but also to mix with yogurt as a dip for vegetables, as a rub for grilled chicken...
Takuko White Shoyu is a rare ingredient with a long tradition in Japan. With a thinner texture, lighter color and more subtle overall flavor profile than dark soy sauce, Takuko White Shoyu elevates without overwhelming.
Apricot amazingness, made from the rare Blenheim apricot. We agree with Food & Wine, who called it simply the best jam they had ever tasted. Smooth and a little more runny than typical jam, this is bursting with sunny apricot flavor: Summer in a jar!
This Ginger Marmalade is a handcrafted using only the freshest ginger root, cane sugar & honey. Spicy and fresh, it is a natural fit for many creations; from exotic cocktails to cheeseboards + dressings or as a glaze for meat & fish.
Ceylon Cinnamon: it's flavor, described as sweeter and more complex than the popular cassia cinnamon, is infused with an essence of orange and floral notes, which makes it perfect for both sweet and savory dishes.
Harvested by hand in the waters off Molokai, this smokey, crisp and bold garnishing salt pairs with eggs, fish, meats, & vegetables. Sprinkle on deviled eggs for a dramatic touch.
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