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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.
Used primarily in Japanese and Chinese cooking, black sesame seeds have a slightly nuttier flavor than their white counterparts. Use with noodles, stir fries, salads or even sweet baked goods.
No matter what the season you will always have shallots on hand. Fresh shallots are dehydrated exposed to a low level of heat, removing all the moisture. This helps preserve them so they won’t spoil in storage.
A Mexican and Tex-Mex inspired seasoning used to flavor fajita meat and other regional recipes.
Sweet and spicy Sriracha fused with a touch of zesty lime. Sprinkle liberally on everything from scrambled eggs to grilled pork chops, burgers to tofu. This bold and versatile blend transforms simple to sensational!
A cross in flavor between fennel and anise, star anise is one of the most beautiful spices. Native to China, it is widely used in Asian and Indian cuisine and is one of the major ingredients in the Vietnamese Pho.
A cross in flavor between fennel and anise, ground star anise is mainly used in the baking process or when making chutneys, jams and compotes. The most popular blend containing ground star anise is Chinese Five Spice.
The sumac bush produces clusters of red berries which after drying and grinding, provide a souring effect with a touch of sweetness. Commonly rubbed on kebabs before grilling, sumac may also be used in this way with fish or chicken.
A traditionally flavored and well-balanced blend. Vanns taco seasoning makes a terrific, thick sauce for tacos.
Important to classical French cuisine, tarragon is essential for salad, chicken, fish, and mayonnaise. We buy French tarragon for its superior aroma and lovely dark green color.
A delicate looking green herb with a penetrating fragrance and flavor, thyme is a wonderful addition to bean, egg and vegetable dishes. The perfect complement to mushrooms, tomatoes, lamb.
The ground leaves of this pungent herb are best used in rubs for lamb. poultry and roasted meats. Perfect to add to stews, soups and stuffings. Because thyme releases its flavor slowly it is best to use it early in the cooking process.
This classic British version of Indian curry is slightly sweet and tomatoey. Just add cream, yogurt, and chicken to simmer, or use as a dry rub.
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.
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.
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.