Rich with notes of chiles, coriander, cumin, garlic and lemon, harissa enhances food with a complex flavor and mild kick. Very much like sriracha, it is used in stews, soups, pasta and couscous, and rubbed on a variety of meats including goat and lamb.
This Mediterranean sea salt has been produced in the Aigues-Mortes saltworks, in Camarue, France. After evaporating to a bright white color by the sun and cool sea breezes, this salt is then cleaned in Mediterranean sea water to give us this high quality product.
Extra fancy. For those who consider quality first. Bolner's Fiesta Brand is the mark of quality in garlic, spices, seasonings and herbs. These fine products are selected from the spice producing centers of the world. Only the highest quality available is packed under the Bolner's Fiesta Brand. Fiesta spices - once - always. This product has no significant...
Coriander seed is one of the sweeter spices out there, which is odd considering the leaf of the coriander plant – what we call cilantro – is often called spicy and herbal. It is often described as sweet and floral with hints of white pepper and Navel orange. You might call it cultivated, both in agricultural and worldly senses.
The dried, ground rhizomes of Zingibar officinale Roscoe. Ground ginger, sometimes labeled powdered ginger, is made by simply drying out peeled fresh ginger root, then grinding it to a fine powder. It is pale yellow in color and should have a pungent, spicy smell to indicate freshness.
Green Peppercorns come from the same plant that produces regular, table top black pepper only it is picked green. Our product has a deep, dark green color, a good pepper aroma and flavor, but milder than the black variety. The peppercorns are soft enough to be mashed into a paste.
Chervil is another herb that we'd really like to use more often, but can never think how. It looks like parsley and tastes like mild basil, but it's flavor has a tendency to evaporate into thin air in a lot of dishes.
A caperberry looks more like an olive than a berry, with its green coloring and grape-like shape. More intense than a caper, the caperberry is the flower of the caper plant, pickled in salt, water and vinegar. Serve in salads, as a garnish, or even with a martini.
Turmeric is a spice commonly used in Indian and Asian cuisines. It is produced from the dried underground stem, or rhizome, of the Curcuma longa plant, a relative of the ginger plant. Turmeric is bright yellow and gives color to traditional Indian dishes.
Not a berry, but the dried cones from the Juniper evergreen shrub. They are small, bluish purple with an intense spicy flavor that is very strong and has hints of pine. Commonly used when cooking game, they can also be used to flavor soups and sauces.
An aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content. Cumin "seeds" are actually the small dried fruit of an annual plant in the parsley family. Native to the Mediterranean, cumin is hotter to the taste, lighter in color, and larger than caraway, another spice it's sometimes confused with.
Capers match the flower buds of the caper. These are present mainly in the Mediterranean. The capers are classified functions of their size. The smaller it is, the more flavor is delicate and distinctive aroma. Their tart flavor marries well with mayonnaise, cold sauce, salad with tapenade ... Capers also accompany many dishes such as meat, fish or pasta.
Bay leaves have long been rumored to be harmful if ingested. That’s a myth; however bay leaves do remain hard, even after well cooked, so it is recommended to remove bay leaves before serving the meal. Avoid picking through your stew.Enjoy bay leaf’s flavor by using our ground bay leaf. One of the most popular uses of the bay leaf is as a seasoning for...
ayenne pepper is the classic default ground chile when a recipe calls for "red pepper". It adds a very nice zip to any dish, yet in addition to heat, it subtly enhances other flavors in a dish. In older Spice Trade traditions, any pepper that was pretty hot was called a Cayenne pepper after the region in South America that was known for its export of...
Madras Curry powder is misnomer. It is actually a pulverized blend of up to 20 spices, herbs and seeds. Among those most commonly used are cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric (the latter is what gives curried dishes their...
Tarragon (Artemisia Dracunculus) is native to Siberia but became common throughout Europe in the 1400's. The Latin name that means "Little Dragon" comes from the belief that Tarragon could heal snake bites. Woodland Foods sells true, or French Tarragon, this has a delicate Anise scent and is harder to locate because the majority of seeds never take root.
Herbes de Provence is a mixture of dried herbs typical of the Provence region of southeast France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970 s.
Cinnamon spice is one of the highly prized spices that has been in use since biblical times for its fragrance, medicinal and culinary properties. This delightfully exotic, sweet-flavored spice traditionally obtained from the inner brown bark of Cinnamomum trees which when dried rolls into a tubular-sticks, known commercially as "quill."
ink Peppercorns are not true peppercorns, they are the aromatic berries of two trees, the Brazilian Pepper tree also known as the Baies Rose Plant (Schinus terebinthifolius) and the Peruvian Pepper tree.
Black Pepper comes from the dried, immature berries of Piper nigrum L. The deep brown to black, deep-set wrinkled berries, when ground have a characteristic, penetrating odor, and a hot, biting and very pungent taste.
Like Celtic Gray, it is moist but with a lighter gray color, a delicate flavor and is lowest in sodium among the salts we sell. As with Celtic Gray, this moist salt is typically served in a dish at the dining table and not suitable for use with a salt mill.
A delicate sweet and spicy mustard sauce, originally from Brive in Western France. It is ideal served with meats of all sorts, or as a traditional side for Perigord sausage cooked with apples, or cheese.
Named after the home of French Mustard, this classic blend dates back to 1747 when Maille was founded. Made with finely crushed Brassica juncea seeds, it is an ideal accompaniment to red meat. Why not try adding it to macaroni cheese or a hot potato salad for an added kick?
Curing Salt contains sodium chloride and sodium nitrate. The sodium nitrate helps with conversion of food proteins to preserve flavor and color, and to provide better texture in cured meats. Best for shorter cures.
Maille whole grain mustard combines two traditional French recipes, whole grain mustard and Dijon mustard, to create a wonderful “old style” condiment! This whole grain Dijon mustard is a great, all-purpose mustard that contains crunchy seeds and a pungent flavor.