Our Products

Our offered Product range includes Peppercorn, POUDRE FORTE, Jamaican and Beet Powder.

Jamaican

This single-origin allspice berry from Jamaica is a delicious find. The flavors are more vibrant than those from other origins, with a greater intensity all around. The flavors of clove, pepper, nutmeg and cinnamon are all there, revealing the complexity that gives allspice its name. Whether you are preparing traditional Caribbean dishes or doing holiday baking, this premium allspice offers unparalleled quality and depth of flavor.

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Beet Powder

This powdered version of the familiar and often maligned vegetable can be used soups, stews, vinaigrettes, or anywhere a pop of bright color and a subtle sweetness are desired. Beet Powder can used to add body to a sauce, as well as keep your guests wondering about the unusual color and flavor. It also adds beautiful color to flour tortillas, cookies, cakes, ice creams, and frostings. Red Velvet Cake, anyone?

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Peppercorn

The pink peppercorn is the semi-ripe berry of the schinus bush and not a true peppercorn, as you can tell from its mild taste. Pink peppercorns have a playful flavor with floral and camphor notes dancing around the mild, tingly pepper taste.

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POUDRE FORTE

Poudre forte is a spice mix that was used throughout medieval Europe and is still used today by culinary recreationists. The actual components may vary, but poudre forte, or "strong powder, " is commonly based on cinnamon, clove and black pepper, some of the most important tender of the early spice trade. We've added GRAINS OF PARADISE to enhance the flavor. A sweetly aromatic blend with a good bite, it can be used liberally in both sweet and savory dishes.

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ALDERWOOD SMOKED SALT

Pacific sea salt is cool smoked for 48 hours over red alderwood to create a robust smoked flavor. It can be added to any dish either on or off the BBQ. Try a pinch to enhance creamy pasta dishes and salads, or you can use a little more on meat and potatoes. Alderwood Smoked Salt also has a place on the dessert tray as the perfect topper for salted caramel. This versatile salt can be used alone or mixed into other spice blends.we like to add it into the SEATTLE SALMON RUB and RANCH SEASONING.

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Anise Seed

This small seed has a wonderful sweetness and hints of licorice flavors. Anise can be ground for breads and curries, but is most famous for traditional biscotti and other Italian pastries. We find that some in tomato dishes, Anise Seed provides a perfect balance to the acidity.

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Asafoetida

Asafoetida is a unique-smelling spice to say the least. The pungent odor gives little hint at the onion and garlic flavors hiding within. Made from resin of the giant fennel plant, the intense sulfur compounds that dominate its raw form disappear when cooked, leaving a baked garlic pungency in breads and curries. Asafoetida makes a wonderful sprinkle on firm fruits like apple and makes a nice topper for chips and fries. Use a light hand with this one, folks, it is intense.

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Caraway Seed

An Eastern European culinary staple; potato, cabbage and heavy meat dishes benefit from the strong, savory character of caraway seed. Its flavor is most recognizable in rye bread. The flavor of caraway infuses seamlessly into maple syrup for a delightful topper on granola and fruit.

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Cinnamon

Cassia sticks are a good choice to be slow cooked into curries or stews. They also make a tasty garnish in mulled beverages. We've found this high oil content Indonesian variety to be consistently strong and pure.

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