This is a spoonful of food heaven!

Molasses made from Black Garlic

Black garlic is a natural "reaction" of sugar and amino acids in fresh garlic, turning into a gooey, sticky, black inky, celestial, musical, sweet-flavored, umami-packed taste.

Louis Camille Maillard, a professor of medicine at the University of Paris, took on the study of the reaction of amino acids and sugar in 1912. His work won several awards, including the French Academy of Medicine in 1914 and was rewarded with the reaction being named after him.

And though you might not be familiar with black garlic (at least its taste), the reaction ( The Maillard Reaction) that created it, you have tasted. Coffee roasting is a Maillard Reaction. And so is the browning of meats when grilled, the crust on darkened pretzels, chocolate, and even malted barley!

The Maillard reaction is everywhere, at least when you are eating.

Understand that caramelization is not the same, though similar in many ways. Maillard is a reaction that involves the amino acids. Caramelization is the pyrolysis of specific sugars. Pyrolysis is organic material exposed to high temperatures, such as lava coming in contact with a tree. Effectively char.

Simply, the Maillard Reaction is the process of cooking meat to perfection, versus my cooking on a BBQ grill and creating char.

Black Garlic Molasses tasting notes.

To the nose, it smells like garlic. A lot like a jar of crushed garlic, except black garlic molasses has a hint of sweetness.

To the taste buds, it's a totally different sensation. It comes across your mouth like a sweet squeezable sensation that you will be sucking your cheeks in for more.

The first taste, in a big swigging spoonful, is a sweetness that is not too sweet. It's like a spoonful of sugar without being too sugary. And as the finish finishes and the sensation drifts away, the garlic flavor rolls around your mouth as you chase it, and moving your tongue up and down as your cheeks involuntarily move in and out!

It is like nothing you have ever had while being totally familiar. Let your imagination go wild! Use to your heart's content. Think garlic and this works. Think marinades, this is like a gem in a shiny black setting! The natural sweetness is a joy and if you like garlic, you will love this sauce!

When you start to use black garlic molasses, here's a little secret: don't push the cork back in all the way. Partway will keep the garlic sealed off from the air but won't get the lip of the lid gooey.

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This recipe is from our friend Mehdi who has brought us some amazing ingredients from Morocco / North Africa and recipes from his family.

This recipe is so simple and easy and tastes great!

See the Moroccan Harissa Grilled Chicken Recipe here!

This honey tastes like you want it to. It has a honey flavor. It's local'ish to us, just east of the mountains.

This wildflower honey is in many ways, just honey. Which for me is perfect. It is smooth, pourable, easy to work with and works well in recipes like vinaigrettes.

It's clear, it's sweet, and it has a wonderful French candy-like flavor. When you close your eyes it has this top end of light and fluffy like a cumulus cloud! It is pretty joyous to the mouth when you sweep it off the spoon.

Shop now for NHB Raw Walla Walla Honey!

Natto is a traditional Japanese food made from fermented soybeans. Its history dates back over a thousand years, and it has been a staple in Japanese cuisine for centuries.

The exact origins of natto are uncertain, but it is believed to have originated in the northeastern region of Japan, possibly in the Tohoku area. The production of natto can be traced back to at least the Heian period (794-1185), making it one of the oldest traditional fermented foods in Japan.

It has a unique and acquired taste and is known for its strong aroma and sticky texture. Natto is produced by steaming soybeans, then fermenting them with a specific strain of bacteria.

Initially, natto was made by wrapping cooked soybeans in rice straw and allowing them to ferment naturally through the action of bacteria. The straw provided the necessary bacteria, including Bacillus subtilis var. natto, which is responsible for the characteristic flavor and texture of natto.

During fermentation, the bacteria break down the soybean proteins into smaller components, resulting in the production of a sticky substance called polyglutamic acid. This gives natto its characteristic stringy and slippery texture. The fermentation process also produces a pungent smell, which some people find unpleasant.

Over time, natto gained popularity throughout Japan, and various regional variations of natto emerged. Different regions developed their unique production methods, resulting in variations in flavor, texture, and appearance. Some regions used different beans like black soybeans or adzuki beans, while others added additional ingredients like mustard or soy sauce.

In the late 19th century, with the modernization of Japan, the production of natto gradually shifted from household fermentation to industrial production. The introduction of mass production techniques, such as steam cooking, mechanized mixing, and temperature-controlled fermentation, helped to standardize the production process.

Natto has long been recognized for its health benefits. It is a rich source of protein, vitamins, and minerals, dietary fiber, vitamins (such as vitamin K2), and minerals like iron and calcium. Natto is often credited with promoting digestion and bone health due to its nutrient content. And it contains a unique enzyme called nattokinase, which has been associated with potential cardiovascular benefits.

Natto is commonly eaten as a breakfast food or added as a topping or ingredient in various dishes. It is often served with soy sauce, mustard, or other condiments, as well as garnishes such as chopped green onions. In Japanese cuisine, natto is frequently enjoyed with steamed rice, in sushi rolls, or mixed with raw egg and served over rice.

But this is not that. This is a freeze dried, crumbled version. The slime is gone, and the health benefits are still packed inside. Eat a little of this protein-filled snack food or add it into your salads for some crunch, top curries or even pasta!

Shop now for Kawaguchi Crushed Dried Soy Natto - All the Benefits Without the Slime!

Maria says: "Family suppers baked in one dish in the oven are great way to simplify the meal as well as the clearing up afterwards! You could make this dish in a slow cooker, and adapt to use whatever vegetables you have in, or use apples instead of pears; it's a versatile recipe."

See the easy Fruity Pork and Mango Bake Recipe here!

This is a winner; it is friendly, it is a condiment that can be put on a sandwich, or combined into recipes for an acceleration of goodness.

To the nose, there is an aggressive jump up into your nostrils as you smell cardamom, turmeric and hot peppers. This is followed by a feel of citrus that turns into acid.

Leave the cover off and the acidic volatiles evaporate and what remains is the cardamom, turmeric and the hint of pepper. There is also a nose of pickling.

There is a tinge of excitement for the mouth, not knowing what is going to happen! There are three main groups here. The initial whole mouth texture is the mango, which is the underlying taste, though you would be hard-pressed to exclaim: "I taste mango!"

Then there is the "sauce" which is smooth like a nice thick syrup, and it contains all the flavors.

There is the sweetness of the mango and sugar, and there is the sour sweet of the lemon and lime, and there is the melding of all the spices. It's pretty tasty!

With a mouthful, it is a lot to take in. There is a sour element that can make your eyes close, but only for a brief moment. The mango is in little pieces that are soft and that disappear quickly. The little pieces of red pepper are (not hot) interlopers of chewy bits, perhaps the only thing that doesn't feel like it dissolves on its own.

Overall though, it is a combination of everything into one. In use you would never view it as separate elements, only as one glorious flavor.

It's the complexity of all the flavors that makes it tongue smacking good!

Shop now for Hawkshead Relish Mango Chutney!

This is my favorite everyday oil right now. Lots of flavor and personality paired with a fair price.

There is not just one olive oil that can do exactly everything you want. I have many different bottles of oil at the ready. Each one has a unique personality and a favorite couple of uses.

Yet, even so, I have found I reach for this oil when I just don't have the brainpower to think and pick.

You can click the link below to read the tasting notes.

Shop now for Petrizzelli Cortina Olive Oil from Puglia!

...and you will see a flat sea of soft orange jelly. Beneath the gel you can see the chunks of orange swimming, just waiting to be scooped up with the first spoonful.

To the nose, it is subtle, sensitive, and has the smell of the peel of orange. Not exactly a Florida orange, more of a lemon grapefruit orange.

There will be a sparkle as you pull out the first bite.

And the first bite is a mix of solids and quickly disappearing sweet, just the right amount of sweet gel! And the bite of peel encased is delicious. From the thin strips to little chunks to the big ones, each spoonful is different and the same.

It is these big chunks that share the bitter bits of orange peel all the while giving you the soft hits of flavor you expect from a marmalade.

As you progress with more spoonfuls you find the jelly has more than sweetness, it carries the Seville orange profile with it. It acts like a jelly wrap around the bits of orange.

On your next bite you might find yourself dissolving the jelly first and then chowing down on the peel. Or you might not be able to wait and just chew away. Either way, it's a good mouthful.

This is one of my all-time favorite marmalades! It is not too sweet and not too chunky. From toast to roast to cheese, it is perfect to tuck away in your essential pantry, ready to pull out when royalty visits...if you can wait that long.

Shop now for Orange Marmalade!

Star anise (Illicium verum) is a spice that is widely used in various cuisines around the world, particularly in Asian and Middle Eastern cooking. It is native to China and Vietnam and is derived from the dried fruit of an evergreen tree belonging to the magnolia family.

Star anise has a unique star-shaped appearance, with eight pointed pods that are usually brown in color. Each pod contains a shiny seed, which is the part used for culinary and medicinal purposes.

The spice has a strong, licorice-like flavor and a sweet aroma, which is why it is often used as a flavoring agent in a variety of dishes.

The history of star anise can be traced back to ancient China, where it has been used for thousands of years. It was highly valued not only for its culinary properties but also for its medicinal benefits. In traditional Chinese medicine, star anise was believed to have numerous therapeutic uses, including aiding digestion, relieving coughs and colds, and promoting overall wellness.

During the Middle Ages, star anise gained popularity in Europe as a flavoring and medicinal herb. It was often used as a substitute for the more expensive spice, anise, due to its similar taste. However, it wasn't until the 17th century that star anise became more widely recognized and appreciated in European cuisines.

In Chinese cuisine, star anise is a key ingredient in many traditional dishes, particularly in the southern regions. It is often used in soups, broths, and braised dishes, adding a rich, sweet, and slightly spicy flavor. It is a primary component of Chinese five-spice powder, which also includes cloves, cinnamon, Sichuan pepper, and fennel seeds.

Star anise has gained attention for its use in the production of the antiviral drug oseltamivir, commonly known as Tamiflu. The compound shikimic acid, found in star anise, is a key ingredient in the synthesis of Tamiflu.

Shop now for Star Anise!

The history of Chinese Five Spice dates back centuries and is deeply rooted in Chinese culinary traditions. While the exact origin of the blend is uncertain, it has been a staple in Chinese cuisine for a long time.

Chinese Five Spice has its roots in ancient Chinese philosophy and traditional medicine. It is believed that the combination of these five spices creates a balance of flavors and promotes harmony within the body. The spices were chosen based on their distinct flavors and their ability to represent the five fundamental elements of Chinese philosophy: wood, fire, earth, metal, and water.

The use of these spices can be traced back to the Tang Dynasty (618-907 AD), where the concept of "wuxiang" or "five flavors" became popular. During this time, Chinese cuisine began to develop a more complex and sophisticated taste profile, incorporating a balance of sweet, sour, bitter, spicy, and salty flavors.

The exact composition of Chinese Five Spice is unknown. It is believed that other ingredients such as ginger, nutmeg, cardamom, or even dried tangerine peel may have been one of the spices. The combination of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds or Chinese celery seeds has become the popular blend.

Chinese Five Spice has not only been used in cooking but also has cultural significance. It is often associated with festive occasions, such as Chinese New Year, and is used to add a special touch to celebratory dishes.

See the easy Chinese Five Spice Recipe here!

These unopened buds from a tropical evergreen tree, belonging to the myrtle family, are used to flavor a multitude of dishes, both sweet and savory.

Cloves have historically been one of the world's most important spices, in demand in any number of world cuisines.

They are a main player in Indian and Asian spice mixtures and appear in Mediterranean dishes as a primary seasoning for meat and poultry.

Their European applications include mulled wines, gingerbread, and other sweet baked goods.

They are also commonly used with fish, tongue, and pickled foods. The assertive, dark aroma and sharp, peppery taste mellow well with sweet flavors, especially when cooked; try them with apples, sweet potatoes, cranberries, and beets.

Shop now for Organic Whole Cloves!

Sichuan peppercorns, also known as Szechuan peppercorns, are a key ingredient in Sichuan cuisine, which is a popular regional cuisine in China known for its bold and spicy flavors. Sichuan peppercorns are not actually true peppercorns, but the dried berries of the Zanthoxylum piperitum plant, which belongs to the Rutaceae family, commonly known as the citrus family.

The flavor of Sichuan peppercorns is characterized by a unique combination of citrusy, floral, and lemony notes. They have a distinct aroma and taste that is not as pungent or spicy as black peppercorns. Instead, they provide a tingling, numbing sensation on the tongue, which is their most notable characteristic. This numbing effect, along with their citrusy flavor, adds a distinctive and refreshing element to dishes. This lemony flavor is what makes them particularly appealing for brightening up sauces and meat and chicken dishes.

The peppercorns are harvested from the deciduous prickly ash tree, which is native to the Sichuan province in China. The berries are typically harvested when they are fully mature and have turned reddish-brown. After harvesting, the shells of the peppercorns are split open, and the bitter black seeds inside are removed and discarded. The remaining outer husk is what is used for culinary purposes.

One of the unique characteristics of Sichuan peppercorns is the presence of hydroxy-alpha-sanshool, a compound that gives them their distinctive numbing sensation. This numbing effect is often combined with the spiciness of chili peppers in Sichuan cuisine, creating a sensation known as "ma la," which translates to "numbing and spicy." It is a defining feature of many Sichuan dishes.

In addition to their flavor, Sichuan peppercorns are also valued for their medicinal properties. Traditional Chinese medicine utilizes Sichuan peppercorns for their warming and circulatory benefits, as well as their potential digestive and anti-inflammatory properties.

When using Sichuan peppercorns in cooking, it is common to lightly toast them in a dry pan to enhance their aroma before grinding or crushing them. They are then added to dishes during cooking or used as a finishing spice. The tingling and numbing sensation of Sichuan peppercorns can vary in intensity, so it is advisable to start with a small amount and adjust to taste.

Shop now for Essential Pantry Sichuan Peppercorns!

Fennel seed comes from the tall, leggy fennel plant that grows wild throughout Eastern and Western Europe, India, North Africa, and Japan.

Though it has a pleasant, sweet, and cool flavor that is often compared to anise, no other spice comes close to matching its uniquely camphoric, mellow profile.

Fennel seed is exceptionally good with fish, especially very oily varieties, reeling in heavy flavors with its clean taste. Pork and lamb are also traditionally seasoned with fennel, and it adds significant flavor to simple salad dressings and egg sauces.

It lends a crisp flavor to curry powders and other traditional spice mixes and is a necessary ingredient in European breads, sausages, and pickles.

Use sparingly in foods that could use a little "lift."

Shop now for EP Fennel Seeds!

This was the very first Fleur de Sel we carried, back in 1999, and we have loved it ever since! It's a beautiful French sea salt made from the least salty, purest part of the evaporating water in the salt pond. It is the sweetest salt we have ever tasted.

This Fleur de Sel de Guerande salt from M. Gilles Hervy is the genuine article. It's an unrefined, unadulterated, and unprocessed sea salt. Its small, flaky crystals taste of the sea and its minerals.

This unprocessed sea salt is for finishing (rather than cooking), perfect for bringing out the flavors in grilled meat, salads, or raw vegetables. A favorite French treat is fresh radishes dipped in Fleur de Sel, served with sweet butter and freshly sliced baguette.

The area around the town of Guerande in Brittany enjoys a milder microclimate than the rest of the region, filled with salt marshes and benefiting from clean Atlantic currents. That's why Guerande is famous—it's a veritable haven for harvesting unprocessed sea salt.

The "Fleur de Sel", which translates to "flower of salt," is the cream of the salt crop—it's a single day's evaporation of salt from the very top layer of seawater in the salt pans. This top layer is carefully skimmed off, yielding a delicate and prized salt.

Fleur de Sel de Guerande is harvested in limited quantities. For every 80 pounds of Sel Gris (hand-harvested sea salt from the entire season), only 3 pounds of Fleur de Sel are harvested.

Fleur de Sel de Guerande is known for being unrefined, unadulterated, and unprocessed. It retains its natural mineral content and carries the distinct flavors of the sea.

Its small, delicate crystals dissolve easily and provide a pleasant crunch when used as a finishing salt.

Unlike many salt farmers, or "paludiers," the Hervy family has chosen to remain independent rather than joining a marketing cooperative to sell their wares. Gilles Hervy continues to work mostly with his family to produce this amazing, favorite salt!

Shop now for Fleur de Sel de Guerande from M Hervy!

The Bing cherry was our first foray into fresh, tree-ripened, picked-at-its-peak fruit. In late June, 2001, we waited with great anticipation for the arrival of our first box of cherries. When we opened that first box, the aroma was enchanting. We immediately dove in and consumed at least half of those dark cherry fruits, right in the middle of our warehouse.

Over the course of the next few days, we ate our way through the fresh bing cherries, at home and at work, sharing one or two with customers who happened to be in the store and a few with our UPS drivers.

Bing Cherries are the most popular variety of sweet cherry. The taste of that mahogany red flesh is a signature summer experience in Washington State. Washington produces some of the finest cherries, apples, and pears in the world.

Best Bing Cherries!
"Every cherry was perfect, fat, sweet and crispy. Year after year they arrive at the peak of perfection."
-- Sally

Shop now for Fresh Bing Cherries - 5 pound box!