For such a dark honey, it is surprisingly smooth, with such a pourable viscosity! The texture influences your perception of the flavor. Really savor the first taste, as it will most clearly reveal all the nuances and subtleties of flavor.

The start is light for a moment, then the mid-taste reveals a richness, something like molasses, and finally, the finish is a smoky roll off the edge of your tongue. After all this, you'll notice hints of the wild floral mix that the bees were busy pollinating.

All artisanal honeys reflect not only what the bees are gathering, but the terroir of where they live. This honey is unique and really, really delicious.

Try this honey on your morning toast or in your tea, with yogurt or soft or hard cheeses, and in baking recipes.

If you want to learn more about the bees that make honey in the Miombo forests of Zambia, click here.

Shop now for Mama Buci Zambian Winter Honey!

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This sweet topper works perfectly on top of a bowl of fresh berries or stone fruit, or as a sweet dipper for fresh strawberries. Basically, it's perfect anywhere you want to replace whipped cream. It's heavier and richer—but so much better!

If you can't find creme fraiche, you can use sour cream instead. I prefer the European-style sour cream, but the American-style works fine, as well. If it's too solid, you can always thin it a little with a teaspoon or two of milk (or apple juice).

Any delicious raw honey would work. If you're working with solid honey, just warm it up a bit in a water bath before mixing it into the crème fraiche. But don't heat up the honey too much, or it won't be raw anymore.

See the Honey Creme Fraiche Recipe here!

You forget how good one product is compared to others, until you use a different one. And then it is like a slap on the forehead when you remember why you chose this one. We did that recently and really missed Mehdi's Harissa. Harissa is not one of those condiments that has only one authentic recipe. In fact, from town to town, region to region, it can vary from a little to a lot - from texture to ingredients and from hot to not so hot. Of all the Harissa we have tried this is the very best!

The Best!
"This is a very special item. It adds layers and layers of complexity to your meal. Whereas most Harissas use spice to build complexity, Villa Jerada balances spice with olive oil, roasted peppers, and hot and sweet flavors. It is not as spicy as many, but it is the most complex. I try to find an excuse to use it everyday (thus learning that it is great on eggs, mixed into popcorn, and of course on chicken and fish)."
-- rebecca

See the easy Villa Jerada Moroccan Harissa here!

Adding some spice and heat without taking away the yolk-ish flavor. The contrast in Deviled Eggs, the cold egg and yolk combined with the spicy harissa makes a nice change from classic sweet relish.

See the easy Harissa Deviled Eggs Recipe here!

This is an essential vinegar ingredient to always have on hand.

Everyone is shocked at how good this is! The usual response after tasting is to check the bottle and then say, "That is nothing like any apple cider vinegar I have had before!"

cure your cough!
"I've had a very bad cough for a few days and a friend heard me coughing and suggested that I try some apple cider to reduce my congestion. This cider vinegar wasn't too acidic so it was easy on the throat and the taste was just enough apple combined with the right amount of vinegar flavor. The taste was delicious and my cough was relieved."
-- jodi

WOW!
"My daughter needs to take vinegar for her stomach and when I gave her a bottle of this for her Christmas stocking she was blown away by how good it tasted. She told me it had a rich apple flavor with mild vinegar tartness, better than anything she's ever had in the past. She loved it!"
-- steve

Shop Now for Katz Gravenstein Apple Cider Vinegar!

Jaggery (which you may know as Guda or Indian Gur sugar) is a whole, unrefined sugar that is as pure as any sugar from sugar cane can be. Compared to most sugars, especially refined white sugar, Jaggery has great properties.

Jaggery is made by boiling down raw sugar cane juice until it solidifies and is formed into a block. From there it takes on different forms for consumption.

Though Jaggery does not meet your daily iron needs, it is an excellent source of plant-based iron and can be a good daily step to ward off anemia.

The Jaggery with its antioxidant and mineral properties can work to clear the mucus in lungs and help the digestive system to function better by giving cytoprotection to your cells.

All these properties help with your immune system, a good thing to have in the winter when you are out playing in the snow, or in the summer at the beach, warding off the flu or whatever might be out there.

And for some it might even curb your desire to eat more cookies.

Jaggery has a rich aroma of molasses and sugarcane. Jaggery powder is like a wonderful perfume of sweetness.

If you like sweet like I do, you should consider adding some Jaggery to your life! Use as you would white sugar and eat it with abandon, just like you would like life to be. All out!

Explore Unrefined Jaggery Powder here!

I love these little cakes. Everything from the ease of slicing to the flavor and texture, these little cakes have the shape of a fruit bread and are wonderful.

Each bite is like the light bite of a panettone, filled with the wonderful combination of eggs, sugar, flour and water. With a mother yeast that is decades old, the bread/cake is special!

This version satisfies the desire for Sorrento lemon peel in your Italian cake! And if just eating a slice doesn't excite you, think French toast, except with Italian cake!

Limited supply



Shop now for Sorrento Lemone Cake!

These little cakes just arrived this week and are ready to be enjoyed!

This cake is studded with candied Ciaculli Mandarines and glazed with hail sugar.

This sweet fruit bread is delicious. Slice it open and even the texture in the hand is light and wonderful! Taste the joy that this cake imparts with every bite.

To mix it up, toast it and slather in butter. A healthy breakfast or the final dessert in the evening with a cup of espresso, this cake sweet fruit bread is glorious.

Limited supply.

Delicious!
"Fragrant, soft, with a lovely delicate orangey flavor. Very hard to stop at one slice. I came back to order more to keep in freezer. Please order more next year, this is headed for favorite status fast."
-- susan

Check out the Flamigni il Dolce Frutta Mandarino Cake here!

Crazy easy to make.

The exact origins of Ambrosia salad are unclear, and there are several different variations and theories about its history.

One theory is that Ambrosia salad originated in the southern United States in the late 19th or early 20th century. It is believed that the salad was named after the mythical "ambrosia," which was considered the food of the Greek gods and was thought to impart immortality. The use of tropical fruits like oranges, pineapples, and coconut in Ambrosia salad could be attributed to the availability of these ingredients in the southern states at the time.

See the easy Ambrosia Salad Recipe here!

Made with marasca cherries, sugar, and marasca cherry juice (among other things...), this jar has 50% cherries and 50% syrup inside. If you need a a Maraschino Cherry—and you know you do, you deserve the real thing!

Shop now for Luxardo Maraschino Cherries!

It's about going backwards in time and making a grenadine that is absolutely splendid'ish’esh for our taste receptors. Perhaps not just for them, but also our memories.

By taking the old formula of pomegranate (from a single family farm) & cane sugar, adding in a few ingredients, and using a procedure that is undoubtedly a secret, makes a great grenadine that is not only new but also harkens to the past.

From Medieval Latin, pomum granatum, describing apple with many seeds, and grenade in old French meaning pomegranate. It is thus deduced that Grenadines etymology comes from it's main ingredient, pomegranate juice?

The most modern of grenadine ingredients have changed from these three basic ingredients, to replacing grenade with red currants and other fruit juices. And then, to lower the cost of production even more, manufacturers have turned to a high fructose corn syrup, citric acid, sodium citrate, sodium benzoate, and the addition of flavorings & food coloring number blue, skipping fruit altogether, Not exactly true to the name!

Unlike pomegranate "syrup", which has a tendency to be sour and tart, and sometimes even bitter, Jack Rudy's grenadine is the perfect mix of sweet, flavor-rich and sour. It's so good that you can eat it with a spoon!

If we still had the direct flight on Piedmont Airlines from Seattle to South Carolina it would be worth hopping a plane just to get this Grenadine (and a bottle of Tonic Syrup), that's how good it is. Good thing we have our own supply!

Shop now for both Tonic and Grenadine! Enhance your life with a Roy Rogers (cola & grenadine), or a Shirley Temple (ginger ale & grenadine). Either way, with a good ginger ale or cola and using the original maraschino cherry, you can definitely go back in time!

Shop now for Jack Rudy's Cocktail Grenadine Syrup!

This is one of the best spoon-ready (you can just eat it with a spoon) ingredients in the world! This rich, deep pistachio-green crema is so soft on the tongue it literally melts like a chocolate bar of pistachio. Brontedolci Pistachio Crema is made from 40% Sicilian pistachios and luscious white chocolate ingredients. It is an Italian luxury wrapped up in a jar.

As you taste a spoonful and the crema moves outwards through your taste sensors, a white chocolate creaminess follows. Then, as the crema dissolves, the pistachio flavor asserts itself and quietly finishes with the perfect blend of creamy white chocolate and pistachio nut.

So smooooth! You can spread this Sicilian pistachio cream like butter on just about anything. From toast to crackers, to top a simple donut or fill a muffin, sharing this pleasure (or not!) with fellow pistachio lovers is the ultimate.

Great for Spumoni!

"I love this crema for my annual spumoni ice cream make. It's rich, creamy and just perfect for my annual tradition."
-- mari

Shop now for Elite Crema di Pistachio!

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, fried Marcona almonds seem to draw your hand to them.

The salty crunch is addictive and good for you. Like the 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 here!

This creamy au gratin potatoes recipe is one of my favorites. If you know how to make a classic white sauce, the rest is pretty easy.

Serves at least 12.

See the Potatoes au Gratin Recipe here!

Not quite as sweet as its berried siblings, Balsamico e Fichi is a good companion for other dishes that blur the line between sweet and savory. It's a natural final flourish over squash soup, braised carrots, or baked beets.

This fig balsamic vinegar is also a nice pairing with your favorite protein. Dream of drizzling it over a warm steak salad or onto a cured meat platter with prosciutto and coppa.

Made with 30th Anniversary Balsamic Vinegar and natural fig extract, aged in oak casks.

Shop Now for Balsamico e Fichi!

They look like spoons, albeit in need of a polish. Think the ultimate in adding chocolate to your coffee or hot milk, just with the dip and swirl of your spoon!

Or consider a nice chocolate or vanilla pudding eaten with a spoon of chocolate. What a simple luxurious delight!!

See the Slitti Chocolate Spoons here!