To the eye, it pours nicely, revealing a very, very, very deep, black color. If you move it around on the spoon, you can see the deep red color. It is quite mesmerizing.

To the taste, a sip; the initial flavor is sweet, then you have a cherry moment as a deep, rich cherry flavor comes through, finishing with a tart, strong announcement. If you use your tongue and dip the tip and bring it in, the cherry flavor spreads across the upper roof of your mouth, followed by tartness, and then you realize there's a sweetness.

Now that you know what to expect, going all in to a bigger taste brings all the flavors together at once. Sweetness, cherry, and sourness, and then finishes with a tart punch.

It is super, super enjoyable. It is absolutely, positively interesting that, depending on what technique or method you use to taste, the results all share commonality and, at the same time, can be totally, totally, totally different.

Perhaps it is the sweetness that makes you want to take it over and over and over again, or perhaps it is the familiarity of the cherry that makes you want to enjoy it again and again and again.

Not only is it quite fun via the spoon, but it is also inspiring to the mind for what you can do with it. So many ideas will blossom.

Simply add it to your daily routine, whether it be yogurt, oatmeal, or to dip your croissant in. Or consider adding it to marinades for both meat and vegetables. Pork might be the perfect match. Possibly eggplant.

And now that baking season is in full swing, adding it to cookies or cakes and pies adds not just flavor, but also serves as an enhancer, a vehicle to excite the other ingredients to shine.

Easy ways to use sour cherry molasses.

Add to dressings, drizzle on your carrot cake or add to cheesecake, add to a marinade, add to your yogurt, top a scoop of ice cream, drizzle your yam puff for Thanksgiving, add to your one pot meals, and your next cocktail.

Shop now for Belazu Sour Cherry Molasses!

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Gosh darn simple. Mix and eat! Based on the million recipes on the web.

See the Cinnamon Honey Butter Recipe here!

This ground Saigon cinnamon powder packs a healthy vibrant punch!

Vietnamese cinnamon is invigoratingly potent, with a rich, spicy flavor. Saigon cinnamon powder is an excellent choice for dishes sweet and savory, from cookies to pie to stews.

About cinnamon:

Cinnamon is a popular spice used in cooking and baking, and there are several different types or versions of cinnamon, with the two most common being Ceylon cinnamon (Cinnamomum verum or "true" cinnamon) and Cassia cinnamon (Cinnamomum cassia). Here's how they differ: Ceylon Cinnamon (Cinnamomum verum): Also known as "true" cinnamon, Ceylon cinnamon is considered to be of higher quality and is often regarded as the "real" or "original" cinnamon. Flavor: It has a sweeter, more delicate, and citrusy flavor with complex, subtle notes. It is less spicy and has a more refined taste compared to Cassia. Color: Ceylon cinnamon is light tan to light brown in color, and its sticks are thin and fragile.

Cassia Cinnamon (Cinnamomum cassia):

Cassia is more commonly found in North America and is what most people think of as cinnamon. Flavor: Cassia cinnamon has a stronger, spicier, and more intense flavor compared to Ceylon cinnamon. It is often described as being "hotter" and more robust in taste. Color: It is dark brown to reddish-brown in color and has thicker, tougher quills.

Saigon Cinnamon (Cinnamomum loureiroi):

This cinnamon type is native to Southeast Asia, particularly Vietnam. Flavor: Saigon cinnamon is similar to Cassia in terms of spiciness but tends to have a sweeter and more intense flavor.

Korintje Cinnamon:

Grown in Indonesia, particularly in the Korintje region of Sumatra. Flavor: Korintje cinnamon is a type of Cassia cinnamon and is known for its bold, spicy flavor.

Shop now for Saigon Cinnamon!

There is something special about these spice cookies! They have this wonderful chewy bite that, for me, is totally addictive.

My first taste of these cookies brought back a rush of memories. I had tried this cookie before, in Switzerland, on a whim, I expect, as a treat that looked interesting. By the time I realized I really liked them, I had moved on to another country.

Many years later, sample packages of leckerli arrived at my door, and that rush of memory flooded my taste buds.

The first thing I noticed about the cookies is the thickness—too tall for a gingerbread man and too short for a cake; firm to the touch but not hard, squeezable if you put your thumb into it.

You see white sugar splashes and almonds that tell you the bite is going to be interesting.

When you do take your first taste, you are very aware of the firmness, yet the bite is easy with the occasional crunch from the almonds. It takes more than one chew, which I am thankful for as it is so enjoyable to eat. To me, in many ways, this is the most addictive element of this cookie. It is super pleasurable!

The flavor showcases a wonderful blend of ingredients including honey, almonds, orange peel, lemon peel, kirsch, and spices, all perfectly balanced. Not one element stands out over the others.

If you have just one a day, the larger offering will last you for 24 days. This assumes you don't share and can manage enough restraint to eat only one at a time. I ate 12 just writing about them. And now I need to eat 12 more to confirm my taste memory....

Shop now for Leckerli Cookies - Swiss Treats!

I have been fascinated with sesame seeds for the last couple of years. The health benefits have been touted throughout history as a food that can cure life's ailments. From anti-aging to healthy skin, it can remove plaque to improve digestion, create more energy, and optimize your blood pressure. You can see why you might want to eat more sesame seeds.

Sesame seeds are one of the oldest known (over 3000 years) oilseed crops. Domesticated seeds are drought-tolerant and can grow where other plants cannot. Ranking 8th in the world production of edible seed oils, they contain 50% oil and 25% protein.

Black Sesame Seeds are claimed to turn your hair (back to) black! Personally, this is why I plan on adding the amazing little seed to my diet! (Okay, so 2 years of continuous eating for a possible change might be a little too optimistic.)

I have always enjoyed the sweet paste in Sesame Balls and never knew it was black sesame seed paste inside (I always thought it was a sweet bean), sweetened with honey or sugar.

Black sesame seeds, when toasted and made into a paste, have this wonderful rich, nutty taste and a smooth feel! (Be sure to mix thoroughly as the oil will separate.) Add castor (superfine) sugar and mix in to make a sweet paste. The granules don't really dissolve; instead, they give little balls of texture to tickle your senses with hits of sweetness.

Or, add the honey of your choice to add a new level of complexity. The flavor of your honey will come through and can really add a wonderful twist to a pastry. Make your own Sesame Balls, spread it on toast, or eat it with a spoon! Think Hummus, smoothies, sesame dressing, sauces, muffins, dips, porridge and marinades.

Black sesame paste is a food that can change your day or maybe the color of your hair!

Shop now for Nouka Black Sesame Paste!

The Brethren (Monks) of Our Lady of Guadalupe Trappist Abbey in Lafayette, Oregon make an outstanding, brandy-soaked fruitcake that is dark, dense, and loaded with fruit and nuts. The monks replace the typical maraschino cherries and green citron with raisins, candied pineapple, and candied cherries.

Baked for almost three hours, the Trappist Monk fruitcakes are then soaked in fine brandy. Most of the alcohol evaporates and the rich brandy flavor is absorbed. The monastery fruitcakes are then aged for three months to develop the flavor, a unique balance of the sweet fruits and moist walnuts and pecans with a pleasant finish of spices and brandy.

Trappist Abbey fruitcake will make believers out of even the most ardent fruitcake skeptics.

Shop now for Trappist Abbey Fruitcake!

When I was looking for fruitcake recipes, I wanted one that was jam-packed with dried and candied fruit—like the Trappist Monks make in Oregon. This is the closest I could find. This one appears to have originated from Nigel Slater's The Kitchen Diaries. I made a few adjustments to this dark Christmas fruitcake recipe, but pretty much it is perfect the way it is, if you like fruitcake, that is.

See the Traditional Dark Fruitcake Recipe here!

For those that don't like those dense, heavy dark cakes, the blonde fruitcake is a great alternative. Although the color depends on the fruit and nuts you choose.

See the Blonde Fruitcake Recipe here!

The French know how to make marshmallows! Delicate, melt in your mouth, with gentle, subtle flavors that make you happy.

To entice our local customers to give them a try we scissored chunks off to share whilst they waited in line to check out. The response is always "What are those?!" and "Where can I find them?"

Today, many shop customers know about how great these are and have them sticking out of their baskets. Hiding them when we swing by with our scissors, pretending to be unfamiliar with the treat.

Not only are they good, they are so much fun!!!! Four flavors of fun together, each 12 inches long making 48 inches of holiday cheer!

Only a Christmas tree is longer.

Shop now for French Marshmallow Sticks!

“Argencove" is the story of three Australian families who moved to Nicaragua together, specifically in pursuit of great chocolate. With its diverse landscapes including the lake, wetlands, rainforests, and volcanoes, Nicaragua hosts a multitude of micro-climates in and around the Granada region where they are headquartered.

Argencove's first four signature single-origin dark chocolate bars are not only named after four national landmarks around the Granada region but are also made with beans from four chocolate plantations, all located in four different micro-climates.

This results in four distinct flavors in the chocolate, depending on where they are grown. Argencove takes advantage of all the nuances in their signature single-origin bar collection, all of which have won awards. They also produce a series of single-origin inclusion bars.

Shop now for Argencove Chocolate!

The beans for the Masaya bar are grown in the historic Masaya region of Nicaragua - one of the many unique micro-climates in and around Granada. Masaya is an area with many active volcanos.

To The Nose - To a light sniff it smells like chocolate. To a big inhale there seems to be a bit of cherry or sweetness to it.

The Break - A good break not exactly a snap.

First Bite - not hard but firm.

First Melt - Dark, that cherry smell comes thru to the tongue.

Second Melt - The cherry is less pronounced and more richness of a dark chocolate. If you push the melting chocolate with your tongue towards your front teeth you might get the hint of cherry.

Bite Away - The bite is good. You get a a more pronounced flavor of spices, including a hint of sweet cinnamon.

Silver Award-winning micro-batch - Plain/origin dark chocolate bar of the 2019 "Americas" Bean-to-bar and Chocolatier Competition category of the International Chocolate Awards.

Silver Award-winning micro-batch - Plain/origin dark chocolate bar of the 2019 "Central Americas" Competition of the International Chocolate Awards.

Shop now for Argencove Masaya 70-Percent Dark Chocolate Bar!

Bronze (Americas): 2019 International Chocolate Awards for Dark Chocolate Bars.

Silver (Central America): 2019 International Chocolate Awards for Dark Chocolate Bars.

The beans for the Mombacho 70 percent cacao dark chocolate bar are grown on the north side of the Mombacho volcano, where Argencove is located.

Tasting notes: Roasted tropical fruit leading into a bright berry with an aged balsamic finish.

Bronze Award-winning micro-batch - Plain/origin dark chocolate bar of the 2019 "Americas" Bean-to-bar and Chocolatier Competition category of the International Chocolate Awards.

Shop now for Argencove Mombacho 70-Percent Dark Chocolate Bar!

Single origin 70% dark chocolate bar with banana, cinnamon and cloves. Made with Nicaraguan cacao and bananas, with the banana inclusions scattered on the back of the bar. It's more than simply adding banana to chocolate. You really need to chew this bar to appreciate it.

The bar is reminiscent of the traditional practice of turning a banana into a dessert all by itself. The banana is usually cooked—sometimes baked, sometimes fried—often with the addition of spices, cheese or brown sugar.

Silver: 2021 International Chocolate Awards for Dark Chocolate Bars w. Inclusions or Pieces.

Ella's tasting notes: Cinnamon and cloves can both become overpowering if not done well, and Argencove has done a great job keeping them in balance. The spices play well both with the banana and chocolate flavors, and add a warmth and depth to this bar. Bananas are naturally sweet, so the bar tastes sweeter than a typical 70% bar. The Nicaraguan cacao is also a great flavor profile for this pairing. If you like bananas and chocolate, you will like this bar.

Shop now for Argencove 70-Percent Dark Chocolate Banana Bar!

Can't decide? This sampler of four bars equal 100 grams and is filled with 70% Dark chocolate from Nicaragua.

The bars in the sampler are the Apoyo, Cocibolca, Masaya and Mombacho.

Shop now for Argencove Award-Winning Dark Chocolate Sampler!

One of the all-time favorites every year.

The combination of cherry and chocolate is simply joyous—and irresistible! Perfect for French toast or bread pudding—or just eat this chocolate panettone bread toasted. You can't go wrong.

Shop now for Flamigni Cherry and Chocolate Panettone!