Dear friends, as you have heard: Northern California is currently suffering a large array of devastating wildfires, with many locations under mandatory evacuation in Napa and Sonoma counties. We are currently working on getting your orders out while we are able. 

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Condiments

  • Tzatziki

    This refreshing Mediterranean dip, a healthy appetizer served with pita, doubles as a sauce for grilled or roasted meats — especially Continue reading

  • Coconut Curry Sauce with Tofu and Cashews

    Japanese curry has a sweeter flavor than Anglo-Indian version; the sweetness comes from star anise, and works especially well with coconut milk. Continue reading

  • Spiced Spreads for Sandwiches and More

    Blend your selected spices with just enough olive oil, grapeseed oil, hummus or mayonnaise to make a spreadable paste, and smooth it onto your favorite bread. Add your chosen ingredients, side dishes and a drink to complete the meal. Some ideas to get you started: Continue reading

  • Easy Homemade Tahini Paste

    This recipe offers a starting point for you to craft your own tahini condiment. Continue reading

  • Mole Sauce

    Ingredients:

    1/4 cup vegetable oil
    1/3 onion, finely chopped
    1 tbsp plantain banana, chopped
    1 tbsp green tomatillo, chopped
    1 cup Mexican Mole spice mixture
    1 tbsp white wine
    1/4 tsp salt Continue reading

  • Korean Chile Paste

    Servings:
    6 tablespoons

    Ingredients:
    1/4 cup Korean coarse red pepper flakes
    2 Tbsp Water
    1 Tbsp Garlic paste
    1/2 tsp Ginger, peeled & minced
    1 tsp Fine sea salt
    2 tsp Sugar
    2 tsp Oyster sauce
    2 tsp Fish sauce Continue reading

  • Turmeric Paste

    Ingredients:

    1/4 cup turmeric
    1/2 cup pure water

    In a saucepan, mix the turmeric powder and water and cook over medium-high heat for at least 7 minutes, stirring constantly. A thick paste will start to form. If it gets too dry while cooking you can add additional water. Once cooled, pour into a glass jar and place in the fridge.

    Continue reading

  • Fish Tagine (Chermoula Sauce)

    Ingredients:

    1 Bunch cilantro
    1 Bunch Parsley
    5 large garlic cloves, minced
    3 Roma tomatoes
    5 Tbsp Fresh lemon juice
    1 Tbsp Tomato Paste + 2 Tbsp water
    1/2 Cup Olive oil
    1 Whole pickled lemon, finely chopped
    1 tsp turmeric powder
    1/2 tsp white pepper powder
    1/2 tsp ground black pepper
    1 tsp roasted cumin powder
    1 1/2 tsps California chile powder
    pinch of saffron
    2 tsp sea salt
    Continue reading

  • Creamy Tarragon Sauce

    Servings
    1 1- 1/2 cup

    Ingredients:
    1/4 cup Butter
    1 Tbsp All-purpose flour (gluten free can be substituted)
    1 cup Milk
    1/2 cup Yoghurt
    1 tsp Dried tarragon
    1 tsp Dried basil
    1 tsp Dried parsley
    1 tsp granulated garlic
    1/4 tsp Sea salt
    Ground black pepper to taste
    1/4 tsp Fresh lemon juice Continue reading

  • Coriander Vinaigrette

    Servings
    3/4 Cup

    Ingredients:

    1 tsp freshly squeezed lemon juice
    3/4 tsp crushed coriander
    1/4 tsp sea salt
    1/2 tsp fresh thyme, chopped
    1 Tbsp minced shallot
    2 Tbsp red balsamic vinegar
    3 Tbsp olive oil
    Pinch of black pepper Continue reading

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