Products

Teff (Eragrostis tef), a type of millet, is the world's tiniest cereal grain, about the size of a poppy seed. Teff can range in color from dark brown to red to ivory, with the darker varieties having an earthier taste. The word "teff" comes from "teffa," meaning "lost" in Amharic, because the seeds are so small, they're easily lost. Teff plays an important part in the cuisines of North Africa where it is a key source of nutrition for more than two-thirds of Ethiopians. It is used to prepare the spongy Ethiopian flatbread, injera. Teff can thrive in soil conditions ranging from drought-stricken to waterlogged, and is relatively unsusceptible to disease, making it a dependable crop. Although small, Teff is a nutritional giant, made up of only bran and germ, thought to be one of the most nutrient dense grains. It is high in fiber, complex carbohydrates, calcium and iron. It is also high in vitamin C, a nutrient that is rare in grains. Teff also contains more protein than wheat, and is especially high in lysine, a protein essential for muscle repair. Teff has no gluten, making it a very healthy choice for people with Celiac disease or wheat allergies. Teff has a sweet, nutty flavor similar to hazelnuts and a millet-like consistency. It makes a great warm breakfast cereal. Teff can also be used in baking and as a thickening agent for soups and sauces.

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.

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.

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.

Barley is one of the world’s oldest cultivated grains, with a history dating back to at least 4500 B.C. As with many of today’s popular grains, barley has been modified over generations to produce greater yields and more economical farming methods. Black barley, however, is an heirloom variety. This means that the grain has remained unchanged for generations, farmed in small batches and cherished for its nutty flavor, striking color and impressive nutritional profile. Black barley has a deeply satisfying nutty flavor when cooked. Popular in Eastern Europe and parts of Russia, this go-to grain is used in almost every meal. Its fermentation process also lends itself well to beer making processes and is rising in popularity worldwide. Like barley, black barley can be added to soups, salads, stuffing, pilafs and more. Black barley is high in fiber and packed with vitamins and minerals, including vitamins B & E, calcium, iron and potassium.

Flax (Linum usitatissimum) refers to the versatile annual plant that produces both the fibers used to make flaxseeds, also known as linseed. Flax was first cultivated in the Fertile Crescent as a fiber crop between 4,000 and 2,000 B.C., but from the very beginning people realized the culinary potential of flaxseeds. Today, certain varieties of flax are grown as oilseed crops, while others are grown to produce non-food grade flaxseed (or linseed) oil that is used in wood finishes, paints, coatings and industrial supplies. Brown Flaxseed adds taste, texture and nutrition to recipes ranging from baked goods like bread and granola to breakfast cereal, oatmeal and salads. Whole Brown Flaxseed has a light, nutty flavor and delightful crunch. It is easily ground into flax meal using a spice grinder, and can be substituted for some of the flour in baking recipes or stirred into sauces or stews to add a bit of flavor and a dash of extra nutrients. Flaxseed periodically appears on lists of the healthiest foods, and with good reason. The seeds are rich in Omega-3 fatty acids and antioxidants.

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.

Autumn Squash Polenta is an enticing combination of sweet butternut squash and creamy, rich polenta accented with a combination of herbs and spices. In Italian cooking, polenta is typically prepared as a mush or porridge. Polenta is a hearty, comforting, extremely versatile Italian-style accompaniment to a wide variety of dishes. What's more, since it is simply made from finely ground corn, it is naturally gluten-free.

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.

Quinoa is a quick-cooking, grain-like seed with a mild, nutty flavor, fluffy consistency and a pleasant bite. Our Black Quinoa is a visually attractive, naturally dark colored quinoa with the same great flavor and complete nutritional value as white quinoa.

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 Alamo Blend Chili Seasoning features a custom blend of ground ancho chiles, New Mexico chiles and smoked paprika for full, round chile flavor and authentic Texas taste without an overpowering blast of heat. Savory and warm spices including garlic, onion, cumin and coriander provide richness and full flavor, and a bit of carrot powder adds balancing sweetness without excess sugar. A traditional touch of masa harina lends thickening power. There is much speculation on the origins of chili, but given that chili peppers, tomatoes and beans all originated in the Americas, it is likely that some version of the dish was cooked as far back as the Aztecs and Mayas. Cattle drivers throughout the American Southwest did much to popularize the dish, adding wild onions, garlic, oregano and chiles to beef butchered from the herd (most likely, given the need for such assertive spices, this beef was not always freshly butchered). Today, chili is ubiquitous throughout the country, with Texas's signature style, chili con carne, bypassing beans in favor of pure beef and chile flavor. However, we firmly believe that black, pinto or kidney beans make a tasty addition to any chili pot.

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.

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.

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.

Made from finely ground whole barley grains, our all-natural Barley Flour adds a subtly nutty flavor and soft, tender texture to recipes made with standard wheat flour, especially pancakes, breads, cookies, muffins, and scones. Often used in place of or blended with standard wheat flour, Barley Flour contains a hearty amount of fiber and can be used in a wide variety of applications. Like most other cereal crops, barley (Hordeum vulgare) is a member of the grass family, with seeds (the grains themselves) that have tough, inedible hulls. Unlike rice and wheat, in which most of the fiber content is contained only in the bran, barley contains fiber throughout its grain. Barley is one of the oldest domesticated crops, with evidence of its cultivation in the Fertile Crescent in Iran dating back nearly 10,000 years. Along with emmer wheat, barley was a staple crop in ancient Egypt, used to make both bread and one of the first alcoholic drinks developed—beer. Today, barley is the world's third most important cereal crop after wheat, rice, and corn.

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.

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.

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.

Black chia seeds (the seeds of the Salvia hispanica plant) have been cultivated as a food source for thousands of years in Meso and South America, at least since the time of the Mayan and Aztec empires. In fact, the word "chia" is a corruption of the Mayan word for "strength" and gives a good indication of the reason it was so highly valued. Until recently, chia was produced by only a few small growers, but commercial production has resumed and today chia is cultivated in Argentina, Bolivia, Ecuador, Peru, Mexico, and many other Latin and South American countries. Chia seeds are rich in omega-3 fatty acids, and boast a long shelf life. Chia seeds provide fiber (25 grams provide roughly 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc. Black chia seeds have a mild, nutty flavor and a pleasing crunch. They can be sprinkled ground or whole on cereal, yogurt or salads, or mixed into muffins and other baked goods. When added to liquid and allowed to sit for 30 minutes, chia seeds form a pudding-like gel which can be eaten as a breakfast porridge or mixed into smoothies. Their unique ability to become gelatinous when soaked in liquid aids digestion and slows the absorption of nutrients while also creating new way to create texture in recipes.

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.

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.

Amaranth, also known as "kiwicha," is a tiny, grain-like seed that packs a big nutritional punch. Higher in protein than many other grains, it is a great gluten-free option that boasts nutrient density, thickening abilities and a mild flavor.

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.