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Directions Cut zucchini and eggplants into 3”-long, 3/8”-thick slices. Place in a colander, sprinkle with salt, let sit for 15 minutes. Rinse, drain, and pat dry.
Heat 3 Tbsp oil over medium-high heat and cook eggplant and zucchini, turning until very soft. Remove to a plate.
Heat 2 Tbsp oil. Add all spices and stir in onion and bell peppers, cook 2 minutes. Add garlic, cook for 1 minute. Add tomato, cook for 2 minutes. Add zucchini and squash, sprinkle with Herbes de Provence and salt & pepper to taste. Cover and cook 5 minutes.
Cover and lower to medium heat until vegetables are very tender.
Garnish with fresh parsley and serve hot, warm or cold.
Cobanero Chili Flakes
Cobanero Chili Flakes
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A rare Maya variety of chili flakes with a fierce, smoky heat and a lush, fruity aroma.
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Herbes de Provence
Herbes de Provence
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Iconic herb blend grown and blended in Provence, France.
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Robusta Black Peppercorns
Robusta Black Peppercorns
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Bold, robust, dried fruit flavor and classic black pepper heat.
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Cinnamon Verum
Cinnamon Verum
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Ceylon cinnamon with notes of pine, citrus peel and sea salt. Perfect for savory dishes.
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Salina Crystal Salt
Salina Crystal Salt
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Crunchy, pristine crystal from natural brine, perfect finishing salt.
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Origin Blends Collection
Origin Blends Collection
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Iconic, traditional blends made at origin with local flavors, by spice-blending experts.
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Fundamentals Collection
Fundamentals Collection
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6, 9, or 12 spices fundamental to any cook. Ships free.
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Chef's Collection
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6 of our favorite spices selected for the curious cook. Ships free.
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Weeknight Collection
Weeknight Collection
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Spice up everyday cooking. Just sprinkle on and enjoy.
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Chili Collection
Chili Collection
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All of our chilis, mild to hot, for the chili lover. Ships free.
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Andrea Nguyen Collection
Andrea Nguyen Collection
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Collection curated by Vietnamese cookbook author and educator Andrea Nguyen
Salt & Pepper Collection
Salt & Pepper Collection
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A salt & pepper upgrade! 3 of each. 6-pack ships free.
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