Kala Namak A salt you have to have, with a surprising taste, Black Mustard Seeds, Black Garlic Pickl and more at chefshop.com/enews

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Kalak Namak Himalayan Black Salt

Kala Namak
This is the most interesting salt.

This is the most interesting salt. It’s not salty per se, it is more eggy than salty. Though it finishes with saltiness, this salt starts with egg. That’s right, egg or more correctly the sulfur (iron sulfide) compound transforms the salt to be eggy.

And if you don’t know that's what's coming, your taste buds instantly will and they send emergency alerts racing out the back of your mouth on a impulse nerve to your gustatory cortex to panic you that what you are tasting is spoiled...

...but then something else happens and you reach for another crystal to taste, just to confirm what your gustatory cortex is telling you. This time though, because you expect an eggy taste, you also taste an explosion of vapor, if that makes any sense at all. And the salt comes alive, not just with saline, instead a partner with the elements to come out and surprise and please, yes please, your palate!

This is one palate pleasing, pleasantly performing salt!

Kala Namak is also known as Indian black salt or kala loon or himalayan black salt or sulemani namak. The color of the salt ranges from brownish-pink to dark purple after it has been ground.

Kala Namak starts as a halite, commonly known as rock salt and is mined from the Himalaya's salt range. The halite is put through a reduction–oxidation reaction, this is any chemical reaction in which the oxidation number of a molecule, atom, or ion changes by gaining or losing an electron. Basically it is a chemical reaction where the oxidation states of atoms are changed.

This Himalayan Black Rock Salt is mined in the Indian subcontinent and is in its purest form, without treatment or any refinement process. Packed with 84 essential minerals, it is black after the reduction–oxidation reaction and turns the red-purple color when it is ground into a finer salt.

Long considered a cooling element in Ayurveda medicine, it is used as a digestive aid and for heartburn. Lower in sodium than many other salts, it is a good option for those who need to watch their intake of sodium.

Used in chutneys, chaats, salads, with fruits and almost any dish. The salt can be used with tofu to mimic eggs for your vegan friends or mixed in (or sprinkled on top) of an avocado (which is delish!). Kala Namak (despite its egg’ee’ness) is quite versatile. And can be used almost everywhere you salt today (including your bath water!).

This is one palate pleasing, pleasantly performing salt!

Shop now for Kala Namak Himalayan Black Salt!

Organic Black Mustard Seeds
Black Mustard
Whole Seeds!

The little black seeds (Brassica nigra) are hard when you roll them around with your fingertips and in your mouth. When you bite they collapse like a hollow basketball or ping pong ball.

Each seed varies in intensity of flavor with the tip of the tongue telling you ‘mustard’. These tiny little black seeds pack a punch. Black is not nearly as bitter as white/yellow and brown seeds and is more earthy in flavor.

Once the most popular mustard seeds, Brassica nigra must be hand harvested because the pods fall off when they are ripe. Yellow and brown can be harvested mechanically and are more readily available.

The enzyme myrosin is what gives mustard its mustard flavor and it is “excited” by the submersing of the seeds in a water-based liquid. Using wine, beer, vinegar or even soy sauce can make unique and exciting mustard's.

Keep in mind that you can justify eating a ton of mustard for it has a long list of possible side effects. Including heal and “fix” conditions like eliminating intestinal parasites, bronchial issues, flatulence, bladder issues and soaking your feet in a bath to promote circulation.

Make your own beer mustard, or fry them in a little oil and add to a sauce. These little guys pack a flavorful punch!

Shop now for Organic Black Whole Mustard Seeds

Scalia Anchovy Fillets in Olive oil Mason jar
Scalia Anchovies

Fillets in Olive Oil - Mason Jar!

Nothing else compares!

"There is nothing pulled from the sea or grown on the ground whose flavor can equal, for potent satisfaction, that of an anchovy. But they have to be carefully chosen and packed anchovies. ChefShop has some of the best. As an appetite arousing nibble or as a snack, I like to take a couple out of the olive oil in the small mason jars in which Scalia packs them in Sicily, and lay them on buttered, grilled slices of bread. They are likely to be tastier than any dish that follows."

-- victor hazan

Scalia Benedetto has been one of the top Sicilian companies for preserving fish since 1973. While they're neither as large nor as old as their major competitors, this allows them to do things the old-fashioned way, and the difference is clear in the flavor and texture of the oil-packed fillets and salt-packed whole anchovies.

Scalia Benedetto in Sicily is one of the most reliable producers of salted anchovies now being imported to this country; quality and flavor are both abundant!

Shop now for Scalia Anchovy Fillets in Olive Oil!

Tasmanian Leatherwood honey drops
Tasmanian honey drops

Honey Drops!

"These drops are wonderfully smooth. I love that that pure honey flavor; no lemon, no menthol yet soothing to the throat."
-- laurel

Shop now for honey drops from Tasmania!

Hawkshead Spice Apricot and Cranberry Chutney
Spiced Apricot and Cranberry Chutney

A Great Taste Gold Medal winner!

Sweet Power and Personality!!

"Love it! It’s got such presence of sweetness and freshness that I scooped this on everything! Like all Hawkshead chutneys, the chunks of fruit are large and fresh. So each bite has its own effects and sensations. Even when I scooped the last chunks, I needed to scoop some plain yogurt into the bottle and shake up the final drops!"
-- evelyn

Shop now for Hawkshead Spiced Apricot and Cranberry Chutney!

Hawkshead Black Garlic Pickle
Black Garlic Pickle!

A pickle like you never ever had.

Black Garlic and pickle. Pickle as in adding to the lifespan of foods thru good bacterial growth and keeping at bay the bad.

To the nose you get the whiff of vinegar and tinges of spices.

To the mouth?!! It is a wondrous creation of flavors that runs thru your taste buds leaving a fabulous, tingly ring around your mouth.

The flavors are a wild range of black garlic and turmeric, cumin, ginger and the tickle of chili! It just comes together so nicely. If you taste just the “sauce” without the dates (which are very smooth and fall apart) it conjures up visions of happy sandwiches, perfect steaks and cheese.

Shop now for Hawkshead Black Garlic Pickle!

! Ayam Premium Coconut Milk Coconut Cream

Premium Coconut Milk

A fruit or drupe, this nut is not a nut and not nearly as dangerous as one is led to believe.

Contrary to popular belief, these nuts are not deadly.

As the common saying goes “If the fall doesn't hurt you, you'll be better for it.“

Just a few hundred people a year die from coconuts falling on their head worldwide, so one is reasonably safe unless there's a coconut tree nearby.

Coconut milk and water, on the other hand, have been touted recently as exponentially, unbelievably, very fabulous for you. We don't know about that but we do know that the coconut milk that we use is indeed fabulous! Consisting of just two ingredients: coconut kernel extract and water. That's it.

Filled with lots of B vitamins and other good stuff, coconut milk is a versatile and surprisingly useful ingredient to have in your pantry.

Not only is coconut milk useful for desserts such as coconut cream pie, coconut cupcakes, coconut hot white chocolate, and of course coconut ice cream.

It’s also a wonderful ingredient in savory dishes as well. Think of a Thai Curry for your shrimp or a coconut rice (use coconut milk to cook the rice) or a wonderful curry garlic pepper milk sauce for your fresh fish!

We opened and tasted a boat load of coconut milk and this is the best we have found!

Shop now for Premium Coconut Milk Cream!

Oatmeal Organic Stone Cut from Scotland

Oatmeal: Morning, Noon & Night

Scottish Stone-Ground Pinhead Oatmeal of Alford

Every list of “super foods” has oats near the top. You’ve seen the commercials - eating oats is known to lower cholesterol and improve cardiovascular health. Oats are an excellent source of fiber. They even helps stabilize blood sugar - at any time of day.

You may think of oatmeal as a bland and gummy porridge, but Oatmeal of Alford is nothing like the rolled oats most of us are familiar with. We have something much better in mind: delicious, nutty-flavored oats with a wonderfully toothsome texture. And did we mention high-fiber and organic?

Not only does oatmeal provide exceptionally efficient fuel for the body, but the Oatmeal of Alford is really delicious, plain or dressed up, in any number of ways. Of course, these pinhead oats make exceptional oatmeal for breakfast, but, they’re also versatile enough to be part of a whole host of other dishes, from salads to desserts.

Read the whole Oatmeal article - click here!

Shop now for Oatmeal, Organic Stone-Cut from Scotland!

* Amabito No Moshio Japanese Seaweed Salt

Amabito No Moshio Ancient Seaweed Salt

"There’s a lot we don’t know about salt-making in ancient Japan", according to Hiroki Takanashi, curator at the Tobacco and Salt Museum in Tokyo, but the very earliest method was probably burning Hondawara seaweed and using the resulting ashes for their salt content. Another method seems to have involved collecting seaweed and allowing it to dry in the sun until salt crystals formed. The crystals were then washed off into vats of sea water, creating a concentrated brine that could be boiled down to yield salt.

"If that sounds laborious, consider that the ancients didn’t have a choice. Unlike countries with salt lakes or rock-salt deposits, Japan has virtually no land sources of salt. It was — and still is — dependent on sea water for salt production. And unlike countries with dry climates where salt can be obtained by simply letting sea water evaporate in the sun, Japan is too wet and rainy for solar-evaporation production methods."

Shop now for Ancient Seaweed Salt

! Skin-on Marcona Almonds
Skin-on Marcona Almomds!

Fried with the skin on!

When you take a look, at first they look like someone made a mistake and fried them too long. When you find out that they have their skins on and you taste one, you realize what genius they are!

The salt, the almond and the fried skin make just the right combination to this nutty (well actually seedy) treat. Like candy, almonds seem to draw your hand to them.

The salty crunch is addictive and good for you. Like golden raisins, it's a great snack, and better than a bag of candy corn or malted chocolate sport balls. Mix them with salted marcona almonds and you have a delightful appetizer. Just for you!

Shop now for Skin-on Marcona Almonds!

* Fresh Rainier Cherries
Rainier Cherries

OMG....those Rainier's are absolutely outrageous!!

"What a surprise and a treat to have those arrive yesterday. I am trying to hold off eating them all so that I can share some with my daughter and son-in-law tomorrow, but at that point it will be nip-and-tuck as to whether they will still be around."
-- v

Shop now for Fresh Rainier Cherries!

If you're nearby, stop on by!

Sweet Cherries Early Robins Blooms The first of the Cherries are growing now!

When you pop the first Early Robin Cherry of the season it’s like an explosion of memory! You close your eyes with your arms outstretched as you reach to the sky and feel the sun bathe your face and as you spin you feel like the steadicam is circling you in the reverse direction as the opening scene of your own movie begins! It’s that great an explosion of life!

For some reason this fleshy drupe (a stone fruit), a derivative of Prunus avium, the sweet cherry has this amazing ability to make you feel alive and farm fresh!

Well, perhaps not farm fresh, it certainly makes you feel like you're in touch with the land. Cherries, I would argue, are like no other fruit on the planet in their ability to bring a smile to one's face!

If you hate cherries I would expect that 1) you have never had a good cherry (let’s face it, often by the time cherries make it to the grocer they can be so-so), 2) you grew up picking cherries and just can’t stand them (my Dad couldn't stand salmon for the longest time after working in a cannery in Alaska), or 3) your not a sweet person.

Cherries are one of nature's true pleasures! With a pop when you crunch, a sweetness like no other, these little orbs are packed with healthy goodness and are one of the best natural fighters of old age!

Did you know if you eat a dozen cherries a day you have a 35% lower risk of a gout attack? If you eat 72 cherries over 2 days you lower your risk to 50%! And how about these benefits like better sleep (eat before bedtime), joint pain (reduce inflammation), and maybe even reduce belly fat!

All from the eating pleasure of the little fruit, the cherry!

Pre-order now for Cherries 2019!

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Check out the classes and reserve your seat now! Give the best Gift of food! Cooking Class Gift Certificates are available. Booking the next Classes Now.

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Seattle, Wa 98119

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Easy open parking lot. Click here to see the map.


This Week's Recipes

Meatloaf with Oatmeal Recipe

This meatloaf and oatmeal recipe calls for adding pinhead oats to a blend of beef, pork and veal. The flavor is brightened by the addition of original Hawkshead Relish Brown Sauce – a delicious Worcestershire Sauce-style condiment – and the pinhead oats provide a hearty and robust texture – a satisfying and really delicious combination.

Oatmeal and breadcrumbs have long been used in meatloaf as extenders and to keep the meat moist. Using breadcrumbs will yield a soft, tender texture, while the pinhead oats produce a more interesting loaf.

Marinated Flank Steak Recipe

Asian inspired marinade from Chefshop.com. A terrific, tangy marinade for grilled meat or chicken. We love this marinated flank steak with a simple plate of rice and a green vegetable. Easy, quick to mix, the quality of your soy sauce makes all the difference. The sesame oil and the ginger are key ingredients as well.

Roasted Red Onion Wedges Recipe

This recipe is adapted from The Italian Country Table by Lynne Rosetto Kasper.

Large wedges of red onion roast with wine, tomatoes, olive oil and herbs to become almost a meal unto themselves. Lynne always makes enough for leftovers and eats them for lunch the next day. You can pair these onions with grilled and roasted meats or simple seafood dishes. Or serve them over a simple risotto.

See what you missed in previous Newsletters

Aged Black Vinegar 5 Yrs - Amazing Flavor

Marinade Ingredients, New Chili Pepper Honey

Italian Lemon Olive Oil, Pasta, Pomodoraccio, Easy Recipes, Italy

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