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Directions Thinly slice cucumber using a mandolin, or a sharp knife. Shingle over a strainer, bowl or a cutting board and season generously with salt to release water. Let sit for 15 minutes.
Season cooked red quinoa with rice wine vinegar, ground Zanzibar Black Pepper, salt and cured sumac.
Toss cucumber slices in seasoned quinoa.
Mix yogurt, Ground Black Lime, Black Urfa Chili and ground Nile Coriander.
Arrange cucumber slices in a plate, and drizzle with yogurt sauce, as desired.
Zanzibar Black Peppercorns
Zanzibar Black Peppercorns
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Award-winning, vine-ripened peppercorns, bright, lemony, spicy.
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$9.99 - 1.7 oz grinder-top jar
$9.99 - 2.0 oz glass jar
$39.99 - 16 oz container
Cured Sumac
Cured Sumac
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Bright, sour, salty and slightly fermented, brings savory tartness to any dish.
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$9.99 - 2.3 oz glass jar
$39.99 - 16 oz container
Black Urfa Chili
Black Urfa Chili
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Deeply savory and not-so-spicy with cocoa and dried fruit notes.
$8.99
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$8.99 - 1.8 oz glass jar
$35.99 (SOLD OUT) - 16 oz container
Ground Black Lime
Ground Black Lime
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$9.99
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Versatile, savory and tart, ground into an easy-to-use powder.
$9.99
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$9.99 - 2.8 oz glass jar
$39.99 - 16 oz container
Red River Coriander
Red River Coriander
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$8.99
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Heirloom varietal, savory and herbaceous.
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$8.99 - 1.0 oz grinder top jar
$35.99 - 9 oz container
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