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White peppercorns, grown in Indonesia, are the ripest of the peppercorns, with distinct flavor and aroma. White peppercorns have a traditional rich, somewhat hot flavor that works nicely in soup, on grilled meat or poultry.
Pink peppercorns are in fact not peppercorns at all. They have a delicate, fragrant, sweet, and initially mildly piquant flavor. They are reminiscent of a mild citrus zest and sweet berries. They have a rich rosy color that adds elegance to any cuisine.
Evaporated from cold Pacific waters, Vanns California Fine Sea Salt is low in mineral content and works wonderfully as a table and cooking salt.
Evaporated from cold Pacific waters, Vanns California Fine grind Sea Salt is low in mineral content and works wonderfully as a table and cooking salt.
Jurassic Salt, also known as Himalayan salt, is mined from evaporated seas that flowed freely during the Jurassic period. High mineral content, light pink in color, nice briny ocean flavor.
Jurassic Salt, also known as Himalayan salt, is mined from evaporated seas that flowed freely during the Jurassic period. High mineral content, light pink in color, nice briny ocean flavor.
Jurassic Salt, also known as Himalayan salt, is mined from evaporated seas that flowed freely during the Jurassic period. High mineral content, light pink in color, nice briny ocean flavor.
Jurassic Salt, also known as Himalayan salt, is mined from evaporated seas that flowed freely during the Jurassic period. High mineral content, light pink in color, nice briny ocean flavor.
Dill seed is aromatic, slightly pungent, light brown, with a strong but pleasing flavor. We find that dill grown in the northern part of India produces larger seeds, which have higher oil content.
Green peppercorns are harvested before the peppercorns reach maturity and then freeze dried, allowing them to be re-hydrated later for use in soups, stocks and casseroles. May also be crushed easily and usable in a grinder.
Smoked over Pacific Northwest Alderwood, this salt has an intense smokiness that is just splendid on all meats and anything grilled.
A dry version of the liquid meat seasoning with a hint of smoke. Great for barbecue rubs or add to salad dressings. It covers the full range of the palate with salty, sour, bitter, and sweet.
Chipotle Chili Powder has a wonderful hot & smoky flavor. It is created in Mexico by finely grinding smoked, dried, jalapeno peppers. The peppers are allowed to fully ripen to a bright red before harvest and smoking.
Fine sea salt combined with flecks of black truffle. Use as a finishing salt on eggs, meat, soups, or whatever your imagination can conjure. Packaged in a bag within the bottle.
Not only can Nutmeg be used as a baking spice for cakes, sweets and preserves, but it also pairs well with spinach, cheese dishes and bechamel sauces.
Chervil is faintly reminiscent of parsley and mild tarragon. Use in poultry, seafood, vegetables, vinegar, and soups.
A Mexican and Tex-Mex inspired seasoning used to flavor fajita meat and other regional recipes.
Sage pairs beautifully with eggs, ravioli, white beans and all poultry dishes. Use sparingly so as not to overwhelm.
The smell of cumin is strong and heavy and bitter in character which provides a distinctive warm flavor. Cumin is essential in mixtures such as garam masala and panch phoron.
Ground Mediterranean oregano. Great for use in rubs. Indispensable to tomato based sauces and Italian, Mexican and Spanish dishes.
The small seeds have a pungent aroma with a flavor that is sharp, but faintly sweet. Caraway seeds are not technically seeds, but a fruit.
A classic French herb blend, used to season soups, sauces, omelets and meats. Can also be combined with extra virgin olive oil to create a dip for bread. Crumble in your hands just prior to use to help release the natural oils.
No more peeling! 100% pure California garlic, great for sauteing or for use in homemade marinades. Just like our regular minced garlic, but roasted for a slightly toasted depth of flavor.
Tumeric adds a mildly gingery flavor to the dish but with less sweetness and more depth and earthiness. Essential to curry blends. Use sparingly, as too much of it can turn the dish bitter. Turmeric needs heat to come alive.