Chef's Collection

Our savory, sweet Purple Shallot Powder adds umami depth and allium sweetness to myriad dishes, from rice and noodles to stews and braises. The powder is a convenient substitute for fresh shallots — substitute 1 tsp powder for a fresh shallot, or use in place of onion powder in rice or any dish that you'd use fresh shallots in.

Tasting Notes: Mushroom • Cashew • Phở

Cooking:

• Use in place of fresh shallots in any dish, 1 tsp = 1 fresh shallot
• Bloom in butter or oil at the start of cooking rice, noodles, sauces, braises, stir-fries and stews

Black Lime is a versatile ingredient with a famously savory and tart flavor. Ours comes from a family farm in Guatemala. The limes are sun-dried, then ground into an easy-to-use powder. A versatile ingredient common in Persian cooking, they have a savory, tart flavor that's great on roasted meat or vegetables, in stews and anywhere you'd use lime juice.

Tasting notes: Citrus Peel • Sauvignon Blanc • Leather

Cooking:

• Sprinkle into rice, soups, fish and kebabs
• Use as garnish for cocktails, especially sours and margaritas

Our Black Urfa Chili comes from Urfa, Turkey, where it has been grown and cured for centuries. It has a rich, malty flavor with a lingering burn. The chilis ripen to a bright red color, then are laid out under sheets in the hot summer sun. This technique cures the pepper in its own juices and gives it a deep umami flavor and beautiful dark color.

Tasting notes: Raisin • Espresso • Summer Night

Cooking:

• Sprinkle over roasted vegetables, eggs, or cooked proteins 
• Stir into brownie batter or chocolate cookie dough 

Our Sun-Dried Tomato Powder adds a bump of rich, umami flavor to any dish. Sauté the powder with aromatics like onions or garlic, use as a garnish on roasted vegetables or add to rubs for grilled meats.

Tasting notes: Herb garden • Umami bomb • Pizza

Cooking:

• Coat veggies in olive oil and toss, add to meat rubs and stews
• Sprinkle over sliced tomatoes (trust us), focaccias and pizzas

Our Wild Mountain Cumin has a savory, penetrating aroma and bright, umami flavor evocative of grilled meats and sweet caramelized onions. The tiny, oblong seeds are hand-picked by foragers in the Hindu Kush mountains of Afghanistan. The seeds are smaller and softer than the cumin you may be used to, and they do not need to be ground before use.

Tasting notes: Grilled Onion • Dried Apricots • Mountain Air

Cooking:

• Bloom seeds in hot oil or ghee and use as the base for stews, curries or braises
• Mix whole seeds into guacamole, vinaigrettes or yogurt-based spreads

Herbes de Provence is an iconic blend of hardy, aromatic herbs and a cornerstone of French cooking. Unlike every other product in the US, ours is truly grown and blended in Provence itself, by a cooperative of farmers who cultivate organic heirloom herbs and craft a perfectly balanced, traditional mélange. Add to tomato sauces, roasts, pan sauces and any other dish for a boost of savory, fragrant aromatics.

Tasting notes: Pan Sauce • Limestone • La Cuisine Provençale

Cooking:

• Rub on proteins (especially chicken) before braising or baking
• Sprinkle over fresh tomatoes with good olive oil and bake, serve with crusty bread

Black Mineral Salt (commonly called kala namak) is a classic ingredient in many South Asian dishes and is used in the practice of Ayurveda. The salt is mined in the Himalayas and fired in a kiln at extremely high temperatures, hot enough to melt the salt and give it a scorched black color. The heat changes the chemical composition, bringing out its beloved savory, tart and eggy aroma and flavor.

Tasting notes: Egg Yolk • Umami • Iron

Cooking:

• Use to make a vegan tofu scramble
• Use instead of table salt in any dish to add depth and complexity

Our Szegedi 178 Hot Paprika is grown on a small regenerative farm in the oldest paprika-growing region of Hungary by our partner farmer, Péter. Szegedi 178 is an heirloom variety of hot pepper that has a beautiful aroma and a long, warm burn. The peppers are picked ripe, air-cured in mesh bags, dehydrated, ground and blended with sweet paprika in small batches.

Tasting notes: Hay Field • Dried Plum • Glowing Coals

Cooking:

• Add to soups and stews for a hot paprika kick
• Make classic Hungarian dishes like goulash, chicken paprikash and stuffed cabbage

Our Purple Dulse is a savory, umami, colorful seaweed that is sustainably wild-harvested from the pristine waters of the North Atlantic Ocean along the rocky coasts of the Gulf of Maine between the US and Canada. Use for an irresistible nutty flavor or as an alternative to salt.

Tasting notes: Ocean Bacon • Black Licorice • Rocky Coastline

Cooking:

• Sprinkle over roasted vegetables
• Use to top avocado or tomato toast 
• Use as a salt substitute
  

Our Five Spice is an ancient, aromatic, versatile blend beloved across East Asia. Called Ngũ Vị Hương in Vietnamese and 五香粉 in Chinese, it's named for the five traditional Chinese flavors (sweet, bitter, tart, salty and savory). It brings a warm, savory, slightly spicy burst of flavor to grilling rubs, stews, sauces, stir-fries, braises and red cooking.

Tasting notes: Orange Blossom • Phở • Mountain Charcoal

Ingredients: Star anise, cinnamon, ginger, chili pepper, clove, black pepper, cardamom, fennel seed, mak khen pepper

Cooking:

• Combine with soy sauce as a glaze for cooking protein or hearty vegetables
• Use as a sub for cinnamon in desserts

Our Cloud Forest Cardamom is sweet and tart, reminiscent of summer fruits, fresh herbs and cut grass. It comes straight from a single-estate regenerative farm in the high-altitude cloud forests of Guatemala. The fruit turns yellow as it ripens on the vine and has a softer and sweeter flavor that makes it a perfect upgrade to standard green cardamom.

Tasting notes: Ginger • Apricots • Jungle Flowers

Cooking:

• Crack pods in a mortar and pestle and add them to a pot of rice
• Add to a stews, curries or other rich sauces 

Our sweet, nutty Wild Mesquite Powder is made from the inner fruit of wild mesquite pods, and its flavor reminds us of hot chocolate and cinnamon toast. Most mesquite flour is made of seeds and pulp, so our powder has a more intense and complex flavor. Mesquite trees regenerate ecosystems and provide sustainable livelihoods for rural communities, and their fruit has a rich, comforting flavor.

Tasting notes: Milk Chocolate • Vanilla • Cinnamon Toast

Cooking:

• Sweet Mesquite Pecans
• Mix with hot milk for a warming drink
• Add to pancake and waffle batter