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Advieh, sometimes spelled "adwiya," is a blended, highly aromatic seasoning used extensively in traditional Persian cooking. Advieh (which comes from the Farsi word meaning "spice mixture") has a robust, spicy scent that is richly fragrant with floral notes. Advieh is a key component of signature Persian dishes including traditional khoresh (or "stew") recipes and rice pilafs. Advieh is as necessary to authentic Persian cooking as curry powders is to Indian cuisine. But the specific blend of ingredients used to make Advieh varies as much as curry powder does from region to region and even family to family. Some blends of Advieh (called "Advieh-e khoresh") are designed specifically for stews, while others ("Advieh-e polo") are designed for seasoning rice. We custom blend our Advieh using the same fresh, high-quality spices we're known for and we've intentionally made it as versatile as possible. It is redolent with aromatic nutmeg, cardamom and cinnamon, among other spices, but what really sets it apart from better-known Middle Eastern seasonings is the inclusion of fragrant rose petals. It gives an unexpected, unique flavor to roasted meats, poultry and seafood and is delicious even just sprinkled over hot cooked rice.

Adobo Seasoning is a spice blend with roots in traditional Spanish and Portuguese cooking techniques of preserving food in a sauce or marinade. Adobo evolved to a method of adding flavoring via seasoning salt in widely varied Latin American cuisines. Adobo is so essential to many marinated dishes that they are frequently called simply "adobado" or "adobada." It can be used in sauces, such as chipotles en adobo, or to season meat for dishes such as carne enchiladas, carne adobada and arroz con pollo. Our Adobo Seasoning is a simple, satisfying blend that complements the flavors of numerous savory dishes.

Candy Cap Mushrooms (Lactarius rubidus) are small to medium-sized, with caps that are typically only an inch or so across. Their color ranges from orange-red to orange-brown. These mushrooms have a mild aroma when fresh, but when dried their flavor intensifies and is similar to maple syrup, caramelized sugar, and malt. Not traditionally consumed as a vegetable, candy cap mushrooms are frequently used as a flavoring agent like vanilla beans, or truffles. Like those ingredients, candy cap mushrooms are usually steeped in milk, cream, or a liquid ingredient already present in a recipe in order to extract the candy cap’s unique flavor. Candy Cap Mushrooms, like many edible mushrooms, grow in wooded areas, especially wooded hillsides. They're commercially gathered in California, Northern Europe and the Himalayan Highlands among other locales.

We carefully combine aromatic ingredients like garlic, spicy red chile flakes, and orange peel with tangy mustard, thyme, sea salt, and a balanced medley of additional herbs and spices for our All-Purpose Seasoning.

Bamboo mushrooms (Phallus indusiatus), also commonly called “veiled lady mushrooms,” are long and thin, typically measuring 7 to 8 inches long and 1/4 to 1/3-inch thick. They have a rich, earthy flavor and a delicate, porous texture. Bamboo mushrooms are generally colored light tan or beige, but subtle orange tones are also common. As members of the Stinkhorn family of wild mushrooms, fresh bamboo mushrooms use a rather unpleasant scent to attract insects in order to help spread their spores, similar to the way flowers use pleasant scents to attract bees to spread their pollen.

Bolete mushrooms (Boletus edulis) for our Bolete Powder are selected, sliced and dried the same way as all of our dried bolete varieties. They’re then ground to a fine powder that is 100% pure bolete mushroom, with no added fillers or preservatives. We carefully source our bolete mushrooms from a variety of international vendors in order to guarantee our supply of the finest boletes available. They have a deep, meaty flavor and a rich, nutty aroma, reminiscent of the wooded hillsides on which they grow. The gentle drying process intensifies both the aroma and flavor of the mushrooms prior to being pulverized into a powder. Boletes are related to porcini mushrooms (when fresh, the two varieties can best be differentiated by the gills hanging from the bottom of porcinis’ caps, whereas boletes have a spongy network of tubes). Bolete mushrooms are among the most highly aromatic and flavorful of all mushrooms available commercially. They grow in a symbiotic relationship with trees and are often found poking up out of the discarded leaves beneath their branches.

The blazei mushroom (Agaricus blazei), also known as the Brazilian cap mushroom, is known for its somewhat sweet taste and almond-like fragrance. Its truncated, earthen white stem and rounded brown cap becomes scaly with age, while its flesh stays chalky in consistency. The rounded cap can eventually become convex with a diameter of 2 to 7 inches. While this species is speculated to be native to Brazil, its origin dates back to the United States, almost 80 years before its rediscovery in South America. Today, it grows widely all over the world, with wide medicinal-use production in Japan. Fortunately, this flavorful, sturdy mushroom is easy to grow, requiring little more than a rich organic substrate, such as compost, to thrive in. Many often pop up in clusters in domestic habitats.

Teff Flour is milled from teff, a tiny, brown variety of millet that plays an important role in the cuisines of North Africa and has a sweet, nutty flavor, similar to hazelnuts.

These Aleppo-Style Red Chile Flakes conjure the flavors of northern Syria, and more specifically the long-inhabited city of Aleppo. Popular in many Middle Eastern and Mediterranean cuisines, the bright, fruity flavor of these chile flakes is an ideal way to add heat and flavor to any dish. Traditionally used to flavor kabobs and other grilled meats, Aleppo-Style Red Chile Flakes are also used to flavor beans, salads, and muhammara, a spread made from chiles, ground walnuts, breadcrumbs, and olive oil. Relatively unknown outside of Syria and other parts of the Middle East until the late 20th century, Aleppo-Style Chile Flakes have risen to popularity in the United States thanks to their flavor and versatility. Aleppo-Style Red Chile Flakes pair well with grilled meats and vegetables, and make a delicious addition to tomato-based sauces for pasta or pizza. They can also be used as a table condiment in the place of regular red chiles, and make an excellent addition to chocolate-based sweets, including rich cakes, mousses, hot chocolate or brownies.

A blend of Ancho and other chiles paired with honey and lemon makes for a unique flavor combination that is perfect for seasoning meats, vegetables or any Southwestern-inspired cuisine. The addicting fusion of sweet and spicy makes this a go-to, all-in-one seasoning. Southwestern cultures have used these flavors for centuries to add depth and interest to their cuisine. The main component, Ancho Chile, is native to Mexico and is the dried version of the poblano pepper. It has a slightly smoky flavor with a subtle heat that does not overwhelm the palate.

Black Summer Truffles, or “Tuber aestivum,” are typically harvested from May to September and found in the southern areas of distribution, mainly the Mediterranean climate of France, Italy and Spain. Growing among the root systems of Beech trees on lime-rich soil, these less intense fungi are not as pungent as the black winter truffles, with only a subtle aroma of underbrush. As a relative of the more expensive and rare Tuber melanosporum, or “perigord”, this more common species is more economical while still boasting incredible aroma and authentic truffle flavor. Truffles are members of the Tuber genus, like their mushroom cousins. Their symbiotic relationship with trees and underground growth is what separates them from other mushrooms, contributing to their rich, earthy aroma and scarcity-driven popularity that makes them one of the most expensive delicacies in the food market.

Amchur Powder, sometimes spelled "Amchoor" or "Aamchur," is a spice made from dried, unripe green mangoes. It is used throughout Asia, but is usually associated with Indian cuisine, especially the cuisine of Northern India, in which it is a prominent flavoring agent. The mango tree (Mangifera indica) is native to Southeast Asia, especially India, where it has grown for more than 4,000 years. It holds a special place in Hindu mythology and ritual, and nearly every part of the tree is used for some purpose or another, form the leaves and bark to its resin, flowers, fruit and seed. With the mango's long history in India, it is likely that Amchur Powder's history is nearly as long.

Blue Corn Masa Flour is made from ground blue posole, treated and ready-to-cook blue corn kernels which have been ground into a powder.

Cauliflower Mushrooms are known for their unique, coral-like appearance - thought to resemble a head of cauliflower - and soft texture when dried and rehydrated.

Our Black Truffle Powder has a mellow, earthy truffle aroma and complex flavor that adds depth to any dish. This powdered form of black truffles allows cooks to utilize these highly prized mushrooms at a more affordable price.

A hearty combination of nourishing ancient grains including farro, freekeh, grano, red rice, rye berries and wheat berries, this versatile blend is a satisfying mix of textures with a nutty, slightly sweet flavor. Add to soups, or combine with vegetables and top with your favorite protein for a hearty side. These ancient whole grains have sustained entire populations, dating back thousands of years. They have been cultivated by civilizations around the world, throughout history to modern times because of their taste and nutritional value. This blend is a satisfying, nutritious mix of textures with a sweet, nutty flavor perfect in soups or salads.

Our Bistro Mushroom Blend is a perfect combination of mild and wild flavored mushrooms, taking the best umami flavors and textures and incorporating them into one cohesive blend. It is a perfect solution for adding premium mushroom flavor to a recipe with consistency and ease. The consumption of mushrooms dates back to ancient times and are now cultivated commercially with over 20 species. While in season they can be purchased fresh, they are often dried to preserve their delicate flavor and extend their global reach.

Chives are an herb native to North America, Europe and Asia that have added to foods since the Middle Ages. With their bright green, long, hollow, thin leaves, chives are a member of Allium schoenoprasum, the smallest species of the onion family. Chives are the only species of Allium native to both the Old World and the New World. This genus also includes garlic, shallots and leeks. Chives have a wide variety of international culinary uses such as in traditional French and Swedish dishes. With their mild onion flavor, chives complement potatoes, vegetables, fish, veal, creamy sauces, cheese and eggs. Chives are rich in vitamins A and C, as well as calcium and iron. Medicinally, their uses are similar to their Allium cousin garlic. Their sulfurous compounds are reported to have a beneficial effect on the circulatory system. They also have mild stimulant, diuretic and antiseptic properties.