Recipes
French Herbs & Spices
Powerful, minty, peppery, sweet and fresh. A blend of basil, tarragon, dill weed, parsley, oregano, rosemary, marjorum and thyme. Used in soups, stews, meat and French cooking.
Used by top chefs in France and all around the world. French Grey Salt is formed as the sea water flows into the Guerande Marshes, in France, during high tides. It is hand harvested by salt workers, using skills over a thousand years old. The salt obtains its natural grey color from the salt crystallizing on clay. This salt is 100% natural and carries the 'Nature & Progres' certification label from France.
Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor.
Usually used in savory dishes; contains rosemary, marjoram, thyme. Use as a marinade or dry rub for roast chicken, fish, and vegetables.
Jurassic Era natural pink sea salt from the Himalayan mountains in Pakistan has been hand-mined and ground into a fine grain salt. Himalayan pink salt contains up to 83 traces of natural minerals, natural color and no additives
Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.
Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.
Whole nutmeg can be grated over desserts and drinks, adding a sweet and pungent flavor. Great in baked goods, but also adds a warm note to savory dishes.
Strong and sharp when ground. Use on almost any dish to add a slight level of heat and earthy flavor.
Strong and sharp when ground. Use on almost any dish to add a slight level of heat and earthy flavor.
Green peppercorns have a bright aroma , crisp flavor and are a beautiful green color. Peppercorns are the dried fruits of the _ Piper nigrum_ plant, an evergreen climbing vine. Black, white, and green peppercorns all come from the same plant but are harvested at different times and processed in various ways. Green peppercorns are plucked before they mature and are not heat dried. Instead, they are freeze dried capturing their green color. Our organic green peppers add a zesty spice to all of your culinary recipes. Whole peppercorns preserve well when kept out of direct sunlight and excessive heat. These peppercorns can be ground fresh or simply crushed between your fingers just prior to use. Green pepper can be used to liberally spice French, Creole, and Thai dishes.
A sharp, strong, mild heat, robust, complex pepper. Considered to be the gourmet black peppercorns.
Milder and smoother than black pepper. A choice in French white sauces to avoid black pepper flecks in the clean traditional sauce.
Strong and piney. Great with eggs, beans, and potatoes, as well as roasted or grilled meats. When fresh, the leaves (needles) leave an oily aromatic residue on the fingers.
Strong anise flavor. Can be eaten raw in salads or used to flavor tomato dishes, chicken, seafood, or eggs.
Sweet, full-flavored, rich and powerful. By splitting and scraping the inside of the pod releases the vanilla beans. Used in ice creams, desserts and baking. Also known as "Bourbon Vanilla Beans".
Sweet, full-flavored, rich and powerful. By splitting and scraping the inside of the pod releases the vanilla beans. Used in ice creams, desserts and baking. Also known as "Bourbon Vanilla Beans".
Rich, floral, shorter and plumper beans than Mexican or Madagascar vanilla. Higher oil content. Said to have a smell of licorice, cherries, or wine. Pastry chefs especially like the Tahitian Vanilla Bean.
Madagascar vanilla beans sun-dried and the caviar extracted. Can be used in baking, cooking, and as an additive in smoothies, ice creams and other desserts. A luxurious addition where a little goes a long way.
This exotically-flavored sea salt was made for eggs and french fries. Use this salt to spruce up veggies like cauliflower, broccoli, and zucchini. Try it on chicken, beef, pork and fish. It's definitely a nice change from your ordinary table salt. This salt was made to be sprinkled on your favorite freshly-popped kernels and breads for a one-of-a-kind flavor experience.