Directly linked in history, honey has played an important role in religion, and is a key food source for health and nutrition.

Symbolically, honey has represented life itself. Where there has been oppression and conflict, with honey there can be prosperity and sweetness.

Honey is made of the supreme essence of life, bringing poets the gift of sweet speech. For Kama (Indian god of love) & Eros (Greek god of love) whose arrows of love are sweet (honey) and painful (stinger), the perfection of sweetness is used to send away the evil spirits and ensure a happy life.

Eating a sweet apple with honey symbolizes the biblical garden of Eden and the hope that the "perfection of sweetness" will bring a sweet year.

Honey has been used through time for health and well-being, and as a medicinal cure for hiccups, cough, thirst, phlegm, asthma, obesity, diabetes, and eye infections. And if you happen to get leprosy or worm infestations it is good for that, too.

More likely you might use honey as a salve for wounds. Julian of Tasmanian Leatherwood Honey told us that he often gets cuts and gashes when retrieving his hives from the steep slopes in the underbrush. And he says he just grabs some honey from the hives, slathers it on, and by the end of the day the wound has healed.

Beyond medicine, honey has been a key ingredient in cement, varnishes, and wood finishes.

In our little world, the world of really, really good food, we can't seem to get enough honey.

When I was growing up, honey was a liquid in a squeezable plastic bear. Quite frankly white sugar tasted better.

Today, good honey is available everywhere. Local honey, local beekeepers, it's good stuff!

And not all honey tastes the same. Even honey from the same flower from different parts of the world will have its own signature.

Honey can be really, really flavor rich. A flower honey compared to a tree honey, is a bold contrast. And most likely you will love one and have a distaste for the other.

Honey is pretty special once you dive into it, and every honey we have tastes unique. They have similarities, yet are so different! Remember, honey lasts a long...long...long time. Longer than you, in fact.

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Walnut oil and cider vinegar are a natural pair, and they are taken to new heights by the honey. This honey-apple cider vinegar dressing is particularly good over salads of hearty or bitter spring greens. Try it on a combination of watercress, mache, arugula, and radicchio with some chunks of caramelized apple and toasted walnuts as a garnish.

See the Honey and Katz Apple Cider Vinaigrette Recipe here!

Remarkably, just a tablespoon of prepared mustard has nearly the same count of omega 3 fatty acids, selenium and tryptophan as a cup of broccoli. These phytonutrients help protect the body against certain kinds of cancers, specifically against gastrointestinal and colorectal cancers.

Selenium in particular has been shown to reduce the severity of asthma and decrease certain symptoms associated with arthritis. Magnesium is helpful in lowering blood pressure, restoring sleep patterns and reducing the frequency of migraine attacks.

Mustard seeds are native to Europe and Asia, where the plant grows easily. As far back as the 5th century BC, and perhaps even earlier, crushed and moistened mustard seeds were used as a topical curative for chest inflammation, bruising, rashes and joint pain. It is likely that the method used for making an ointment or paste inspired its use as a spread.

When mustard seeds are crushed and mixed with water, a chemical reaction between an enzyme and a sulfur compound occurs and the result is a highly volatile and intensely spicy paste. The mixture gains intensity within several minutes and then sharply drops off.

However, if an acid is added to the mixture after it matures, the deceleration is halted and the mixture retains its spice and heat. It is likely that an acid solution was first added to ground mustard seeds in order to prolong its healing properties, but it just so happened that the addition of vinegar or wine made it pretty tasty, too.

Before the cardiovascular theory of the body came into common use, Western physicians described the makeup of the body as four fluids, or humors, that kept the body in balance. Illnesses were caused by the body having too much or too little of a hot, cold, dry or moist humor. Foods were prescribed to correct the body's humor, and certain foods were paired with each other to neutralize their effects on the body.

Therefore, a person might eat hot mustard seeds as a cure for the chills. More often, prepared mustard was paired with foods thought to be overly cold or overly moist. This, as luck would have it, would often mean roast beef or pork. Sounds like these meats and mustard were destined for each other, doesn't it?

Mustard has always been an important commodity in Europe, whose appetite for spice has launched a thousand ships. Unlike other rare and costly spices, like cloves, cinnamon, ginger and allspice, mustard seed is a native spice that is easily cultivated.

Legend has it that the inhabitants of the French town of Dijon were, once upon a time, fairly ignorant of the mustard that grew in abundance all around them. Dijon was just one stop of many along the Roman spice route, and the townsfolk developed a taste for rich, highly spiced dishes. When the trade route was abandoned, the Dijonnais "discovered" their mustard, and have been cooking with it ever since.

Edmond Fallot is one of the few remaining traditional Dijon mustard producers in France that continue to use French-grown mustard seeds, and who makes their mustards using the ancient millstone method; adding verjuice to the brown mustard seed and grinding the mixture using traditional grindstones, so as not to damage the heat-sensitive paste. This is what helped to earn DIJON MUSTARD a worldwide reputation for quality.

This is still our favorite Dijon mustard!

Shop now for the mighty Fallot Dijon Mustard!

A meal in and of itself. If your kids like cheesy dishes, they will like this roasted swiss chard with feta recipe. And they don't even need to know they are eating brown rice! Who needs to know? This Swiss chard bake recipe is courtesy of Chef Lauren. She demonstrated it in the "Grains Workshop", and it was fabulous! And so easy to make!

See the Brown Rice, Feta and Swiss Chard Gratin Recipe here!

You know how much we like all of the rice from Rue & Forsman...this brown rice is no exception!

When you cook this rice and taste it, it tastes like something! I have eaten a lot of brown rice that tastes like nothing or tastes the dreaded "healthy".

This rice tastes like something, and something good! Nice flavor with a good bite! I eat this rice because it adds to the dish, not because I want brown rice on the menu.

Shop now for Rue & Forsman Sustainably-Grown Long Grain Brown Rice!

These bacon-wrapped dates with almonds are always a big hit in the Spanish Tapas Cooking Class. We made them with Applewood Smoked Bacon, Marcona Almonds and drizzled with Pomegranate Molasses!

Snaps of the recipe at the link below.

See the Deviled Dates Recipe Here!

Long a favorite ingredient in Middle Eastern and Persian cuisine, pomegranate molasses (or paste) is known for its versatility and the rich, distinct sweet-tart flavors it brings to a wide range of dishes.

Sadaf pomegranate molasses is made from tart pomegranates with a little sugar added to balance the tartness. It is reduced to a thick, molasses-like consistency. Rather than the bright red of the fresh fruit, it's a dark, syrupy mahogany color, sometimes with a slightly grainy texture.

Traditionally, paste like this Sadaf pomegranate molasses appears more in savory dishes than sweet, adding a tangy, fruity note to dips, spreads, and main dishes of all kinds.

It's a great addition to stir-fries, thickening the sauce and adding its flavor notes. Sadaf pomegranate molasses makes a beautiful salad dressing, particularly when combined with walnut oil.

Page through Middle Eastern cookbooks, and you'll find a myriad of recipes for this wonderful elixir, or search our Recipes section for enticing treats like Pomegranate Cranberry Smoothies, Chicken Thighs Braised in Pomegranate Molasses, and more.

Tangy and Tasty!!
"I love this ingredient--I have drizzled it over quinoa, couscous, and rice. It also makes a delicious sauce for chicken or steak when sauteed with red wine, butter, and shallots. Sooo good and a little goes a long way! I've been very getting into pomegranates this year!"
-- LKP

Shop now for Sadaf Pomegranate Molasses!

When I asked Brooke why she created this new gomasio (I thought her original blend did everything already), she said, "Za'atar is one of my favorite seasoning blends. It originates from the Middle-East. I've tried so many versions, and I find that the flavor profile varies greatly depending on specifically where it is made. There seem to be infinite versions, and I wanted to experiment and offer my own take on this classic spice blend.

"I felt that the nutty umami of my original gomasio would be happily enhanced with the flavors common in Za'atar: the bright tanginess of sumac, the herby floral notes of marjoram and thyme and the punchy spice of Aleppo pepper. One of my favorite treats is dipping fresh flatbread into a bowl of olive oil with Za'atar."

Ingredients: organic toasted sesame, wild harvested bull kelp, organic sumac, wild harvested nettles, organic marjoram, organic thyme, organic aleppo pepper, sea salt.

Shop now for Zaatar Blend!

ingredients: cacao mass, unrefined sugar, cocoa butter, orange pieces (orange peel, glucose, dextraose, orange natural flavor)

Shop now for Luisa's Chocolate - Solomon Islands 75-Percent Dark Bar with Candied Sicilian Orange Peel!

Ventresca is from the Italian word for belly, "ventre". Ventresca tuna is considered to be the best canned tuna you can find, and this can does not disappoint!

This tuna is soft, supple, delicious, crazy good, gentle, flavorful, and amazing! Did I say crazy good?

You can sink a plastic fork into it with ease, break off a little piece for a quick taste, and the flavor is delicious.

Tuna like this is meant to be eaten straight up—no need for condiments, a slice of bread, or a cracker even. A simple utensil like a fork or spoon is all you need, really.

With just a touch of salt in its own natural juices, this tuna is true pleasure.

It is perfect to have on hand for that little hit of protein that you need in the morning, noon, and night. Pop a can in your pocket, in your purse, or in your backpack.

This tuna from Lummi Island is amazing without any added oil! This tuna is perfection! Gosh darn great!

Shop now for Lummi Island Wild Ventresca Tuna!

This pouch of salmon is almost like cooking your own piece of fish. Not only is this wonderful sockeye, it is caught in one of the most special unique ways of fishing in the world.

The first thing you notice when you open the package is how soft the fish is. Unlike canned salmon or canned tuna this piece of salmon is gentle soft and just right.

There's just a tiny hint of smoke, it's there, just the right amount. The liquid in the pouch is small, but worth keeping to add to the lentils or rice you might be having.

Plan on savoring and enjoying every little bite that you take because it could easily disappear before you know it.

Plan for a super duper picnic with a cracker and a loved one.

Or, as a perfect nighttime treat with a little bit of rice or toast.

Paired with something smooth like a peach or to have with a slice of avocado.

This sockeye salmon has a good flavor, like an excellent canned salmon, but different.

Shop now for Lummi Island Wild Smoked Sockeye Salmon - Pouch!

This Shiso furikake is a blend that is often sprinkled over rice to enhance its flavor. It consists of small flakes or granules made from a mixture of shiso leaves (also known as perilla leaves), salt, and plum vinegar. Shiso leaves are a type of herb from the mint family, and they have a unique, slightly spicy, and aromatic flavor.

Red Perilla is a plant in the mint family with red or purple leaves and is used not only for food but also for decor. Red perilla, also known as Akajiso in Japanese, is a variety of perilla (Perilla frutescens) that is characterized by its vibrant red or purple leaves. Perilla is a herbaceous plant that belongs to the mint family (Lamiaceae) and is native to East Asia, including countries like Japan, China, Korea, and India.

Red perilla is primarily grown for its leaves, which are used in various culinary dishes, particularly in Asian cuisines. These leaves have a distinct, earthy, and slightly minty flavor, making them a popular ingredient in both, fresh and cooked dishes.

To use shiso furikake, you simply sprinkle it over a bowl of freshly cooked rice, and you can also use it as a topping for other dishes like noodles or salads. It's a great way to add extra flavor and mix up the flavor profile of your food.

Shop now for Fukami Organic Shiso Furikake!

Colorful and flavorful!

Inhale with gusto and get a nose full of fresh.

It is a fresh field of spring wildflowers in the palm of your hand.

It is a floral salt with a dreamy breath of fresh breeze.

The salt itself is light with a big crunch that is small (the crystals are small). The floral of roses is the finish at the tip and on the lips, or is it the marigold with the orange blossom leaves?

It's like a country jamboree, fun with familia and neighbors all singing to your taste buds!

When you top your deviled eggs it is like you are adding a touch of spring wildflowers along with a gentle sea breeze! Perhaps that is a bit of an over-exaggeration, for sure though it is a good looking salt!

Not just for savory or sweet, this sal de mar is so pleasingly pleasant it just plain works.

Ingredients: 80% sea salt, rose, cornflowers, marigold and orange blossom blossoms (may contain traces of sesame, mustard seed, celery and gluten).

Shop now for Sal de IBIZA with Edible Flowers!

The nucleus of modern day pesto starts in North Africa and India, where basil becomes the main ingredient. Basil pesto takes hold in Provence (as pistou) and Liguria (as pesto alla genovese). A recipe was published in La Cuciniera Genovese in the 1860s, and the dish moved with its immigrants to the New World. Of course, good, authentic pesto starts with good, authentic ingredients.

The most important ingredient? Genovese Basil. La Favorita pesto is made with DOP certified Genovese Basil.

Basil cultivation is age old, but today basil is enjoying more popularity all over the world than ever before; not only for its delicious aroma, which enriches any cuisine, but also because it represents the quality, simplicity and uniqueness of the Ligurian territory. The quality of basil strongly depends on the environment in which it is grown. Thanks to its particular mild climate and abundant sunshine, the constant sea breeze plays such an important role which means the entire region of Liguria proves to be ideal for basil farming.

It's this geography and tradition, paired with modern scientific methods of preparing and feeding the soil and naturally watering and preventing disease, and old-fashioned manual harvesting that ultimately impacts the quality of the basil used by La Favorita in their pesto.

The pesto itself is manufactured the old fashioned way, being careful not to bruise the basil. Using a machine of rotating knives and a mixing machine of "antique" origin, this method produces a delicate, handmade result in a commercial environment, allowing the basil to maintain its character all the way to you. A topping of Ligurian olive oil (made from ripe Taggiasca olives) creates a natural preservative and cover for the pesto to seal in the natural goodness and prevent oxidation of the basil.

Shop now for Pesto alla Genovese - Large jar!

A long time ago, my parents used to stop at a shop in the town of Belmont and pick up Schweppes Tonic Water (est 1771) and Bitter Lemon (est 1957). The shop is long gone, but the memory is still strong. It was a special treat way back when. An imported product from England, it was Schweppes that helped shape my buds for how bubbly water should be and I thought the Bitter Lemon was the cat's meow. Most tonic waters today are nothing like the Schweppes of old.

Today, is not about the demise of our food, but the resurgence of tonic. (I am hoping it is not coinciding with a resurgence of malaria!) Not only a known, effective cure for malaria, quinine, the unique ingredient in tonic, has anti-inflammatory properties that can help with arthritis and lupus. It's the quinine that makes the bitterness in Bitter Lemon, or the truly unpleasant taste when quinine is taken straight up that we have come to hate and love.

The modern "discovery" of quinine happened in the 1600s by the Spaniards while conquering the Incas. The Incas were the ones who knew of the tree that produced the bark that has the bite that produced the quinine that battled disease. The tree was renamed after the Spanish countess who was saved by the Incas from Malaria, whose husband did the conquering and the tree, now named Cinchona, was replanted in Indonesia. Like so many spices, it became very valuable, matching gold, ounce for ounce.

It was the Brits that invented the Gin and Tonic, first as a mixture of soda water, sugar, quinine, and a healthy dose of gin, as a palatable way of swallowing the foul tasting quinine. Imagine the British officers in the desert at cocktail hour sipping their Gin and Tonic whilst the troops swallowed the quinine straight up!

You don't need the desert, or the threat of Malaria to enjoy the wonderful, refreshing summer drink of a Gin and Tonic. Take 1.75 ounces of your favorite local Gin, add .5 ounces of Jack Rudy Tonic Syrup, add ice and top with soda water. Vary the Small Batch Tonic to your liking.

Shop now for Jack Rudy's Tonic Syrup!