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Spice buying
made easy
Despite our love affair with Indian cuisine, almost every amateur chef has at
least one horror story concerning their day long effort to create that perfect
dish from scratch. Indian food contains an extraordinary amount of ingredients
which can be notoriously difficult to balance, which is why were all visibly
excited to receive our shipment direct from Calcutta.
Ethnic
Spice Store. |
Spices
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Aromatic sea salts |
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Aromatic sea salts
This is a world apart from sea salts chemically-produced and merely sodium
chloride. These are the salts which professionals use to add complex taste
and bring out the flavor of food. These aromatic sea salts can be used to
season cooking water, prepare foods to coat meats for pre-roasting and on
salad greens for intense flavor.
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Bayou Blackening Spice |
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Bayou Blackening Spice
Blackening remains a mystery to a lot of amateur chefs despite its
enduring popularity across the country and here at igourmet. Thankfully
those wonderful folk at Ashman have taken all of the guess work out and
created this Bayou blend that allows us to create blackened masterpieces.
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Gourmet Spices |
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Instant Gourmet Spices Phil LaMarche, an accomplished chef, got tired of having over 100 bottles of spice in his kitchen, so he mixed a blend of herbs and spices that could be put on any food, yet take on a different taste with each. No one ever said, "What is that spice?" But instead they rave about the green beans, etc. being the best ever eaten. Put it on everything and become an Instant Gourmet!
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Chile Pasila Negro |
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Chile Pasila Negro
Chile Pasilla Negro is the dried Chile Chilaca. It is used in tamales, quesadillas, rich, thick sauces, moles, and as a garnish in tortilla soup. It has been described as having a "rich but sharp flavor." Chile Pasilla Negro is an interesting and versatile chile that may be fried or roasted. There are useful general instructions inside the label for the preparation of Chile Pasilla Negro.
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Pimenton de la Vera |
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Pimenton de la Vera In the United States, many people associate paprika with
foods from Eastern Europe, particularly with the cuisine of Hungary. The
peppers used to make paprika are actually natives to the New World, but
they are now grown in several countries, including Hungary and Spain.
Spanish paprika is known as pimenton.
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This site was last updated on
07.08.2007
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