we found 766 products matching 'foods'
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Lavender Flowers Super Blue
Lavender (Lavandula Angustifolia) produces beautiful petite flowers that have a strong fragrance and have uses medicinally as well as in the kitchen. Lavender imparts a delicate flavor to vinaigrette salad dressings and light marinades.
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Mace (Ground)
Mace (Myristica Fragrans) is actually part of the Nutmeg plant; it is the lacy, orange Aril which covers the Nutmeg seed. Mace was well known in South Asian cooking for centuries. The flavor of Mace is similar to Nutmeg but more delicate.
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Marjoram (Extra Fancy)
Marjoram (Origanum Majorana) is a perennial herb that is commonly used in the cooking from France and Italy. Marjoram is similar to Oregano with a more delicate flavor.
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Mustard Seed (Black)
Black Mustard seeds are about 2-3 millimeters small, prized for their distinctive flavor and commonly used in Indian cuisine. The Black and Brown mustards have the strongest flavors of the three types.
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Mustard Seed (Yellow)
White Mustard bears large yellowish seed that has a mild flavor. This is the Mustard seed that is used extensively in the production of American Mustards.
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Paprika (Smoked Sweet)
Paprika is made by first drying and then grinding Red Peppers (Pimientos) into a fine powder. The unique flavor of Smoked Paprika is created by drying them in an oak wood oven. The mild (Dulce) quality is derived from a type of Pimiento that... more
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Parsley Flakes
Product of Israel
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Peppercorns (Black)
Peppercorns (Piper Nigrum) are one of the most commonly used spices. Black Peppercorns are fermented, dried Green Peppercorns. They have a crisp and aromatic flavor. Black Peppercorns have the most robust flavor of all Peppercorns.
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Peppercorns (Five Blend)
Peppercorns (Piper Nigrum) are one of the most commonly used spices. The five blend contains Pink, Black, White and Green Peppercorns and Allspice. The addition of Allspice provides the bend with sweet undertones.
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Peppercorns (Four Blend)
Peppercorns (Piper Nigrum) are one of the most commonly used spices; in fact, Peppercorn accounts for 1/4 of all of the global spice trade. India is the largest producer of the worlds Pepper in addition to Brazil, Malaysia, and Indonesia. The... more
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Peppercorns (Green)
Peppercorns (Piper Nigrum) are one of the most commonly used spices; in fact, Peppercorn accounts for 1/4 of all of the global spice trade. Green Peppercorns are the berry of the plant Piper Nigrum and are harvested before they reach maturity. ... more
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Peppercorns (Szechuan)
Szechuan Peppercorns, also known as Fagara, are not actual Peppercorns. Fagara comes from the berries of a small, prickly Ash Tree which grows in the Szechuan Region of China. This Central Province is well known for the spicy contributions it... more
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Peppercorns (Telicherry)
Telicherry Peppercorns are Black Peppercorns from the Eastern Coast of South India. The flavor of the Telicherry is clean and aromatic, and considered a superb Black Peppercorn.
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Peppercorns (White)
White Peppercorns are the inside of ripe red berries that have been soaked after harvesting to facilitate the removal of the red skin. Once the skin is removed, the Peppercorn is dried White Peppercorns have a crisp, flavor that is mildly more... more
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Poppyseeds
Poppy Seeds (Papaver Somniferum) are native to the Middle East. Poppy Seeds are tiny, nutty flavored, blue-gray seeds.
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Rosemary (Extra Fancy)
Rosemary (Rosmarinus Officianalis) the meaning of the Latin name for Rosemary is Dew of the Sea. Rosemary is native to the Mediterranean region. The plant resembles an Evergeen, with long, needle shaped leaves and small light blue flowers.
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Sage (Dalmation)
Sage (Salva Officinalis) is native to the North Mediterranean region and has a long history of use. Historically, Sage was used more for its medicinal properties than for its flavoring properties. Greeks, Romans, Arabs and American Indians all... more
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Salt (Black Sea)
Black Salt is a deeply fragrant salt that comes from Pakistan. It is also known as Sanchal and is used in many dishes from Northern South Asia. Black Salt is really a blend of minerals characterized by a strong sulfur odor. Black Salt has a... more
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Salt (Course Sea)
Course sea salt tastes and acts like Rock Salt and is a larger, flatter grain. Sea Salt contains less sodium and more trace elements than salt mined from the earth.
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Salt (Sea)
Sea Salt tastes and acts like rock salt with a slightly larger grain. Sea Salt contains less sodium and more trace elements than salt mined from the earth.
