New Products
CHILES: CHILE, MILD THREADS 1.5 OZ
Also Known As: MILD CHILE THREADS
Chili threads are extremely thin threads of dried red pepper. Measuring in at about a half millimeter by about three inches in length, they make a show-stopping garnish on just about anything. Traditionally used in kimchi, these mild in heat but full in flavor chile threads can be used on soups, salads, hors d'oeuvres, or anything that can use a touch of beauty. The threads are quite pliable, and can be lightly toasted in a dry skillet to bring out a deeper flavor.
Suggested Use:
Traditionally used in kimchi, these chile threads can be used in soups, salads, hors d'oeuvres, or anything that can use a touch of beauty. The threads are quite pliable, and can be lightly toasted in a dry skillet to bring out a deeper flavor.
Ingredients:
Chile (Yi Du Chile).
SPICES/PEPPERCORNS: PEPPERECORNS, GREEN
Also Known As: PEPPERCORNS
Peppercorns (Piper Nigrum) are one of the most commonly used spices; in fact, Peppercorn accounts for 1/4 of all of the global spice trade. The first documentation of Peppercorn use is found in South Asia, from the 4th century BC. Green Peppercorns are the berry of the plant Piper Nigrum and are harvested before they reach maturity. The flavor of Green Peppercorns is milder than the Black Peppercorns and slightly sweet. Sun dried Green Peppercorns are referred to as Black Peppercorns.
Suggested Use:
Add Green Peppercorns crushed to sauces and salad dressings. Use them ground in recipes where you desire a lighter pepper note.
Ingredients:
Green peppercorns.
Basic Preparations:
Pepper is best when ground fresh just before use. Another option is to tie peppercorns in a cheese cloth bag and drop into a simmering soup or stew. Remove spice bag before serving. Pepper loses its flavor during long-cooking periods, so add at the end.
SPICES/PEPPERCORNS: CHILE, ESPELETTE 8.8OZ
Also Known As: PIMENT D'ESPELETTE, ESPELETTE POWDER, ESPELETTE CHILI
Product Info:
This medium-heat chile is native to the southeast region of France. In late 1999, this pepper was recognized by the French National Institute of Appelations d'Origine, and thus has its own Appelation d'Origine Controlee (AOC.) The piment d'Esplette is unique in its intensity of rich flavor without contributing too much heat to a dish.
Suggested Use:
Mainly used in the preparation of Bayonne Ham, it can also substitute in any recipe calling for Anaheim Chiles for comparable heat.
Ingredients:
Chile Pepper.
Basic Preparations:
Chile powders require no preparation. Just add to recipe as called for.
CHEESE: SGT. PEPPER 8OZ
A secret combination of four peppers, exotic spices, and pepper threads result in a complex and visually pleasing experience… with a kick
Ingredients
Pasteurized goat milk, salt, pepper, garlic, spices, chili threads, cultures and enzymes.
General Handling Procedures
All fresh goat cheese should be kept as cold as possible without freezing (33 to 35 degrees). To open the cheeses wrapped in cryovac, simply cut around the edge with kitchen shears and lift off the top and bottom of the package. If you have a bit left, wrap tightly in plastic wrap and place in the coldest part of your refrigerator.
Bring the portion you plan to serve to room temperature to enjoy the depth of flavor.
Serving Suggestions
Toss a disk with angel hair pasta; add a few splashes of pasta water, sauteed shrimp and red bell pepper
Add a dollop to spice-up you burger; add leaf lettuce and sliced tomatoe
CHEESE: PSYCHE DILLIC 8OZ
Fragrant and rare dill pollen adds a depth of flavor that sends your palate to a heightened state of awareness
Ingredients
Pasteurized goat milk, salt, dill pollen, dill, cultures and enzymes.
General Handling Procedures
All fresh goat cheese should be kept as cold as possible without freezing (33 TO 39 degreesF). To open the cheeses wrapped in cryovac, simply cut around the edge with kitchen shears and lift off the top and bottom of the package. If you have a bit left, wrap tightly in plastic wrap and place in the coldest part of your refrigerator.
Bring the portion you plan to serve to room temperature to enjoy the depth of flavor.
Serving Suggestions
Spread on a bagel; add lox, thinly sliced red onion and capers
Substitute for mayo in your favorite tuna recipe
CHILES: JAPONES
The Japones Chile (Capsicum frutescens) is a small, pointed chile, 2-3 inches long and 1/2 inch wide.
This chile is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6.Scoville heat units 15,000 to 35,000.
Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.
Ingredients:
Dried japones chiles.
Basic Preparations:
Rinse product first with warm water. Soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes.Once rehydrated, dice or puree and add to a recipe.
HISPANIC/SPANISH: CHILE, GHOST 8 OZ
The Bhut Jolokia (Capsicum chinense,) or Ghost Chile, named for its ghostly bite, is the hottest chile pepper in the world.
Also known as the Naga Jolokia and Bih Jolokia, or poison chile pepper, it has been measured at 855,000 Scoville units up to 1,041,427 units by an Indian export company. The Bhut Jolokia is twice as hot as the Red Savina (350,000-577,000 Scoville units) and is similar looking to the Dorset Naga. When ripe, the ghost chiles are 60 mm to 85 mm long and up to 30 mm wide. They have an orange or red color. They are very similar looking to Habanero peppers, but they have a rugged skin.
Suggested Use:
Ghost Chiles are very, very, very hot Use them sparingly, add a little to fresh salsa, sauces, chili and anything else you want to start a 12 alarm fire with
Ingredients:
Dried Ghost Chiles (Caution: World's Hottest Chile. Handle with care, do not get in eyes. Flush with water to relieve symptoms).
Basic Preparations:
Caution: World's Hottest Chile. Handle with care, do not get in eyes. Flush with water to relieve symptoms.Rinse product first with warm water. soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. Once rehydrated, dice or puree and add to a recipe.