Golden Fig Retail Product List Vinegars
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Snacks & Small Plates
SNACKS & SMALL PLATES SMALL PLATES SNACKS 9 POUTINE potato fries, red gravy, bacon lardon, cheddar 3 POPCORN ras el hanout, double peanut, wasabi 9 BISON CROSTINI chive gjetost, arugula, champagne vinaigrette 5 CRISPY EDAMAME 13 FOCACCIA iberico, lime, sea salt capicola, iberico, caper, pickled onion, arugula pesto 6 DEVILED EGGS chef’s selection 7 LITTLE GEM cherry tomato, fermented leek, pickled radish, 8 POPOVERS pickled mustard seed, pink peppercorn, thyme butter champagne vinaigrette 11 AHI TACOS 10 LETTUCE CUPS blackened ahi, jicama tortilla, orange chicken, shallots, ginger, housemade soy sauce avocado, peanut sauce, pickled red glaze pepper 5 BACON FAT FRITES fried herbs, house catsup 7 OLIVES red wine vinegar brined olives, pickled shallot, fermented orange peel 6 CHICKEN SKEWERS pickled pink fried chicken, poblano, red pepper, onion, Arms sauce ENTREES & BOARDS ENTREE 19 CHICKEN paillard breast, preserved lemon and sage jus, beurre blanc, squash hash 21 DUCK BREAST chili cured duck breast, onion jam, dark cherry chutney, champagne dressed arugula 18 SCAMPI PEI mussels, gulf shrimp, red bell peppers, poblanos, tagliatelle, lemon garlic sauce BOARDS 18 SCALLOPS beet hache, caper, lattice potato chip, 16 CHARCUTERIE safflower beurre blanc capicola, genoa, bison sausage, mustard, popover, maple smoked cheddar, 14 SALMON black pepper cracker pan-seared atlantic salmon, green bean and tomato salad, sweet soy glaze 16 MARKET beet cured salmon, pickled shallot, horseradish 16 EGGPLANT cream, caper, hard boiled egg, pita zucchini noodle, diced eggplant, red pepper, shallots, dengaku cauliflower 18 CHEESE black diamond cheddar, maple smoked cheddar, 15 BURGER red dragon, toasted nuts, dried cranberry, black ground flap steak, challah, pickled radish, pepper cracker, popover micro daikon, horseradish aioli, frites. -
Try These Olive Oil & Balsamic Vinegar Combinations
Try these Olive Oil & Balsamic Vinegar Combinations Olive Oil + Balsamic (Swirl to mix) Lemon + Honey - Ginger , Oregano or Raspberry Lemon + Comice Pear, Lavender or Passion Fruit Baklouti Green Chili + Grapefruit, Peach or Honey Ginger Lemon + Cascadian Wild Raspberry or Cranberry-Pear Baklouti Green Chili + Pineapple or Pomegranate-Quince Milanese Gremolata + Grapefruit or Neapolitan Herb Basil + Strawberry, Comice Pear or Black Mission Fig Milanese Gremolata + Lemongrass-Mint or Oregano Basil + Blackberry-Ginger, Vanilla, Lavender or Blueberry Milanese Gremolata + Sicilian Lemon or Black Mission Fig Blood Orange + Cinnamon-Pear or Dark Chocolate Wild Mushroom/Sage + Sicilian Lemon or Blenheim Apricot Blood Orange + Espresso, Maple, Blueberry or Tangerine Wild Mushroom/Sage + Cranberry-Pear or Black Cherry Blood Orange + Lavender, Peach or Black Mission Fig Persian Lime + Blackberry-Ginger or Cinnamon-Pear Butter + Maple, Lemon, Coconut or Dark Chocolate Persian Lime + Honey-Ginger, Key Lime, Lavender or Vanilla Cayenne Chili + Mango, Peach or Cara-Cara Orange/Vanilla Persian Lime + Red Apple, Coconut or Gravenstein Apple Cayenne Chili + Coconut, Cascadian Wild Rasp. or Pineapple Rosemary + Sicilian Lemon, Comice Pear or Pomegranate Chaabani Chili + Neapolitan Herb or Sicilian Lemon Rosemary + Neapolitan Herb, Cranberry-Pear or Blenheim Apricot Chaabani Chili + Comice Pear or Gravenstein Apple Rosemary + Blackberry-Ginger, Mango or Black Cherry Chipotle + Dark Chocolate, Jalapeño or Strawberry Rosemary + Cascadian Wild Raspberry Chipotle -
San Francisco Herb Company
San Francisco Herb Co. Price List 6/21/2012 ID No Price 1-4 5+ 25+ BAKING AND FOOD ITEMS 8 ARROWROOT POWDER 1-lb 2.55 2.30 2.17 192 BACON BITS IMITATION 1-lb 3.65 3.29 3.10 272 BANANA CHIPS 1-lb 3.20 2.88 2.72 161 BEE POLLEN GRANULES 1-lb 10.10 9.09 8.59 22 BUTTERMILK POWDER 1-lb 6.05 5.45 5.14 267 CHEDDAR CHEESE POWDER 1-lb 6.30 5.67 5.36 354 CHEESE POWDER 1-lb 5.90 5.31 5.02 209 CHERRIES DRIED SOUR 1-lb 11.35 10.22 9.65 45 CHICORY ROOT ROASTED 1-lb 3.25 2.93 2.76 473 CITRIC ACID GRANULES 1-lb 4.30 3.87 3.66 353 COCOA POWDER 1-lb 7.85 7.07 6.67 15 COCONUT FANCY SHRED 1-lb 4.05 3.65 3.44 251 COCONUT MILK POWDER 1-lb 8.05 7.25 6.84 88 CREAM OF TARTAR 1-lb 5.85 5.27 4.97 43 GINGER CRYSTALIZED 1-lb 5.45 4.91 4.63 185 HONEY POWDER 1-lb 5.20 4.68 4.42 194 LEMON JUICE POWDER 1-lb 6.40 5.76 5.44 224 LEMON PEEL GRANULES 1-lb 9.90 8.91 8.42 266 LIME JUICE POWDER 1-lb 6.75 6.08 5.74 118 ORANGE PEEL GRANULES 1-lb 5.25 4.73 4.46 39 SEA SALT EXTRA COARSE 1-lb 0.95 0.86 0.81 74 SEA SALT GREY 1-lb 5.80 5.22 4.93 148 SEA SALT HIMALAYAN PINK 1-lb 5.65 5.09 4.80 187 SEA SALT KOSHER-FLAKE 1-lb 3.55 3.20 3.02 243 SOY LECITHIN GRANULES 1-lb 6.85 6.17 5.82 89 TAPIOCA PEARLS 1-lb 3.25 2.93 2.76 352 TOMATO POWDER 1-lb 5.70 5.13 4.85 57 TURBINADO SUGAR 1-lb 2.70 2.43 2.30 380 VANILLA POWDER 1-lb 13.30 11.97 11.31 44 VEGGIE BROTH POWDER 1-lb 5.35 4.82 4.55 Minimum order is $30.00 (not including shipping) 10% discount on orders over $200.00 (not including shipping) We accept Visa, Mastercard, American Express and Discovercard. -
Retail Catalog
MONTANA TEA & SPICE TRADING LLC SPRING 2020 RETAIL PRICE GUIDE VIRUS: OUTLET STORE WHILE THE STORE IS NOT OPEN FOR WALK-INS, YOU CAN: CALL, ORDER, PAY THEN PICK UP 10:30 - 3:30 Mon-Fri TO ORDER : E MAIL , F AX , C ALL US or MAIL IN ONLINE ORDERING UNAVAILABLE P.O. B OX 8082 MISSOULA MT 59807 Phone 406/721-4882 Fax 406/543-1126 [email protected] BLENDING TEAS SINCE 1972 G H T B 1lb bulk loose tea: 20.00 ERBA MAT% BLENDS Herbal Packages: 1oz 2.00 3oz 4.55 and ROOIBOS BLENDS Tea Teabags (if available ) 1 lb 21.25 1oz 2.10 3oz 4.85 Prices: ♥6pk teabags 2.10 ♥24pk teabags 4.65 teabags: ♥6pk 2.20 ♥24pk 4.95 PREMIER BLENDS MO,HA BLENDS ERBA MAT% . BLENDS Blueberry Hill ocha Almandine Green Caribbean Afternoon ocha Blac) ,aspberry ,oasted Copperfield ocha .ouble Chocolate 0erba Chocolate Hazelnut Early Light ocha .ouble Vanilla 0erba Cinnamon Chocolate Evening In issoula 1 lb 21.25 ocha Ginseng 0erba Citrus Fruit Of The Plain ocha Gingersnap 0erba Five Valleys Chai 1 lb 25.50 Harvest Time ocha Hazelnut 1 oz 2.35 3 oz 5.65 ontana Gold 1 lb 21.25 ocha int 0erba Huc)leberry orning eadows ocha L'Orange 0erba ocha Chocolate ountain Huc)leberry ocha ,um ,oyal 0erba Orange int Night On Glacier Bay MO-NTAIN SPI,E BLENDS 0erba ,aspberry Spice Purple ountains ajesty ountain Apple Spice ROOIBOS . BLENDS ,aspberry Sunrise ♥ ountain Apricot Spice ,ooibos Red Bush tea Africa ,ed ,over ountain Blac)berry Spice Anise Bush Starfire Licorice ountain Cherry Spice Apple Bush Strawberry Sunset ountain Orange Spice Apricot Bush Summer -
Savory Guide
The Herb Society of America's Essential Guide to Savory 2015 Herb of the Year 1 Introduction As with previous publications of The Herb Society of America's Essential Guides we have developed The Herb Society of America's Essential The Herb Society Guide to Savory in order to promote the knowledge, of America is use, and delight of herbs - the Society's mission. We hope that this guide will be a starting point for studies dedicated to the of savory and that you will develop an understanding and appreciation of what we, the editors, deem to be an knowledge, use underutilized herb in our modern times. and delight of In starting to put this guide together we first had to ask ourselves what it would cover. Unlike dill, herbs through horseradish, or rosemary, savory is not one distinct species. It is a general term that covers mainly the educational genus Satureja, but as time and botanists have fractured the many plants that have been called programs, savories, the title now refers to multiple genera. As research and some of the most important savories still belong to the genus Satureja our main focus will be on those plants, sharing the but we will also include some of their close cousins. The more the merrier! experience of its Savories are very historical plants and have long been utilized in their native regions of southern members with the Europe, western Asia, and parts of North America. It community. is our hope that all members of The Herb Society of America who don't already grow and use savories will grow at least one of them in the year 2015 and try cooking with it. -
Download Brochure
Because Flavor is Everything Victoria Taylor’s® Seasonings ~ Jars & Tins Best Sellers Herbes de Provence is far more flavorful than the traditional variety. Smoky Paprika Chipotle is the first seasoning blend in the line with A blend of seven herbs is highlighted with lemon, lavender, and the the distinctive smoky flavor of mesquite. The two spices most famous added punch of garlic. It’s great with chicken, potatoes, and veal. Jar: for their smoky character, chipotle and smoked paprika, work together 00105, Tin: 01505 to deliver satisfying flavor. Great for chicken, tacos, chili, pork, beans & rice, and shrimp. Low Salt. Jar: 00146, Tin: 01546 Toasted Sesame Ginger is perfect for stir fry recipes and flavorful crusts on tuna and salmon steaks. It gets its flavor from 2 varieties of Ginger Citrus for chicken, salmon, and grains combines two of toasted sesame seeds, ginger, garlic, and a hint of red pepper. Low Victoria’s favorite ingredients to deliver the big flavor impact that Salt. Jar: 00140, Tin: 01540 Victoria Gourmet is known for. The warm pungent flavor of ginger and the tart bright taste of citrus notes from orange and lemon combine for Tuscan combines rosemary with toasted sesame, bell pepper, and a delicious taste experience. Low Salt. Jar: 00144, Tin: 01544 garlic. Perfect for pasta dishes and also great on pork, chicken, and veal. Very Low Salt. Jar: 00106. Tin: 01506 Honey Aleppo Pepper gets its flavor character from a truly unique combination of natural honey granules and Aleppo Pepper. On the Sicilian is a favorite for pizza, red sauce, salads, and fish. -
Picturing France
Picturing France Classroom Guide VISUAL ARTS PHOTOGRAPHY ORIENTATION ART APPRECIATION STUDIO Traveling around France SOCIAL STUDIES Seeing Time and Pl ace Introduction to Color CULTURE / HISTORY PARIS GEOGRAPHY PaintingStyles GOVERNMENT / CIVICS Paris by Night Private Inve stigation LITERATURELANGUAGE / CRITICISM ARTS Casual and Formal Composition Modernizing Paris SPEAKING / WRITING Department Stores FRENCH LANGUAGE Haute Couture FONTAINEBLEAU Focus and Mo vement Painters, Politics, an d Parks MUSIC / DANCENATURAL / DRAMA SCIENCE I y Fontainebleau MATH Into the Forest ATreebyAnyOther Nam e Photograph or Painting, M. Pa scal? ÎLE-DE-FRANCE A Fore st Outing Think L ike a Salon Juror Form Your Own Ava nt-Garde The Flo ating Studio AUVERGNE/ On the River FRANCHE-COMTÉ Stream of Con sciousness Cheese! Mountains of Fra nce Volcanoes in France? NORMANDY “I Cannot Pain tan Angel” Writing en Plein Air Culture Clash Do-It-Yourself Pointillist Painting BRITTANY Comparing Two Studie s Wish You W ere Here Synthétisme Creating a Moo d Celtic Culture PROVENCE Dressing the Part Regional Still Life Color and Emo tion Expressive Marks Color Collectio n Japanese Prin ts Legend o f the Château Noir The Mistral REVIEW Winds Worldwide Poster Puzzle Travelby Clue Picturing France Classroom Guide NATIONAL GALLERY OF ART, WASHINGTON page ii This Classroom Guide is a component of the Picturing France teaching packet. © 2008 Board of Trustees of the National Gallery of Art, Washington Prepared by the Division of Education, with contributions by Robyn Asleson, Elsa Bénard, Carla Brenner, Sarah Diallo, Rachel Goldberg, Leo Kasun, Amy Lewis, Donna Mann, Marjorie McMahon, Lisa Meyerowitz, Barbara Moore, Rachel Richards, Jennifer Riddell, and Paige Simpson. -
Roasted Cod, Crunchy Fennel, Small Pink Peppercorn Fingerling Potatoes and a Creamy Dill Sauce
Roasted cod, crunchy fennel, small pink peppercorn fingerling potatoes and a creamy dill sauce Recipe for 4 Description Oven baked cod fillets covered with nice layer of garlic tomatoes, topped with a white butter-dill sauce. Classic, comfort and delicious! Note In this recipe you can replace the cod by any kind of white fish. The white butter sauce goes perfectly with any poached fish. Ingredients Cod fillets Garlic tomatoes 2 Unit(s) Cod filet 1 Unit(s) Fennel 2 Pinch(es) Fleur de sel 8 Sprig(s) Chives 4 Turn(s) Fresh ground black pepper 2 Unit(s) Chopped garlic 35 Ml Olive oil 2 Pinch(es) Fleur de sel 45 Gr Butter 2 Tsp Pink peppercorns 8 Sprig(s) Chives Butter 15 Unit(s) Fingerling potatoes Salt and pepper Vegetable oil Butter Olive oil Salt and pepper Vegetable oil Olive oil White butter sauce/beurre blanc 100 Gr French shallot 150 Ml White wine 150 Ml White vinegar 250 Gr Slightly salted butter 2 Sprig(s) Dill Butter Salt and pepper Vegetable oil Olive oil Preparation Preparation time 20.00 mins Preheat your Oven at 425.00 F° Set up Cut the cod fillets into 6 or 8 pieces. Chop the French shallots. Peel and chop the garlic. Cut the butter in small cubes. Quarters the tomatoes, then empty them, keep the flesh in a bowl. Garlic tomatoes Dice the tomatoes, then cook them in a hot pan with knob of butter and olive oil, make sure you don't over cook them, add the chopped garlic, salt and pepper to taste. -
Gift List 2019
GIFT LIST 2019 GREEN CUISINE FOOD PRODUCTS Ltd 3 Threxton Way, Watton, Norfolk IP25 6NG UK Tel: 01953 882 991 Fax: 01953 885 401 Email: [email protected] www.greencuisine.co.uk GG-01 12 Jar “Creative Cooking” Herb & Spice Set Twelve of the most popular herbs & spices in smart jars with aluminium caps. Packed in presentation tray with acetate sleeve.. Size: 330 x 190 x 90 mm Gross wt: 2.4 Kg Packed in 4’s GG-02 6 Jar “Flavours of the World” Set Six jars of traditional seasoning mixes from round the world. Creole, Chinese 5-Spice, Korma Mix, Piri-Piri, Poudre de Colombo, Thai Green Curry. Packed in smart glass jars with aluminium lids and in a presentation box with acetate sleeve Size: 330 x 95 x 90 mm Gross wt 1.4 Kg Packed in 8’s GG-03 Mulled Wine Fruit & Spice A mixture of mulling spices and dried fruits to make two bottles of traditional mulled red wine, Packed in acetate box with full instructions’ Size: 55 x 100 x 30 mm Gross wt: 25g Packed in 12’s GG-04 “Gingerbread People” Kit Spice mix, decorations and gingerbread man cutter to help you make about 10 “people”. Suit ages 5+ Packed in printed acetate box with ribbon Size: 155 x 115 x 20 mm Gross wt 170g Packed in 12’s GG-05 Ginger Beer Kit All you need to make 10 litres of traditional ginger beer. Just add sugar and water. Packed in printed acetate box with full instructions. Suit ages 12+ Size: 155 x 115 x 20 mm Gross wt: 150g Packed in 12’s (incl VAT) GG-06 Grater with Nutmegs Stainless steel mini nutmeg grater with nutmegs packed in acetate box. -
Printable Spice & Baking Pantry Staples Lists
SPICE PANTRY STAPLES Allspice Dried Mustard Powder Basil Crush Red Pepper Flakes Bay Leaves Hickory Liquid Smoke (Stubb's) Cayenne Low-sodium Soy Sauce Chili Powder Beef Stock Cinnamon Chicken Stock Cloves Worcestershire Sauce Cumin Balsamic Vinegar Curry Powder Apple Cider Vinegar Dill Pure Vanilla Extract Garlic Powder Pure Maple Syrup Ground Ginger Honey Nutmeg Toasted Sesame Oil Onion Powder Lemon Juice Oregano Dijon Mustard Paprika Sriracha Black pepper grinder Parmesan Rosemary Unsalted Butter Sage Minced Fresh Ginger Thyme Olive Oil Seasoned Salt Sour Cream Kosher Salt Canned Tomatoes Sea Salt Tomato Paste Tarragon Dry white and Dry Red Wine kitchenjoyblog.com BAKING PANTRY STAPLES Allspice Corn Starch Nutmeg Tapioca Starch Ground Ginger Lemon Juice Cloves Chocolate Chips Cinnamon Chocolate Bars Baking Powder Coconut Flakes Baking Soda Old-Fashioned Oats Cream of Tartar Instant Yeast Granulated Sugar Molasses Light Brown Sugar Light Corn Syrup Dark Brown Sugar Honey Kosher Salt Pure Maple Syrup Sea Salt Assorted Nuts Unsweetened Cocoa Powder Raisins Dutch Process Cocoa Powder Dried Cherries Pure Vanilla Extract Frozen Blueberries Confectioners Sugar Frozen Cherries Unsalted Butter Almond Paste Shortening Evaporated Milk Canola Oil Cornmeal Cooking Spray Peanut Butter All Purpose Flour Sour Cream Bread Flour Parchment Paper Whole Wheat Flour Muffin Liners kitchenjoyblog.com DRY GOODS PANTRY STAPLES Spaghetti Noodles Balsamic Vinegar Lasagna Noodles Rice Vinegar Elbow Macaroni Apple Cider Vinegar Cavatappi Noodles Chicken Stock Ramen -
Cooking Substitutions
COOKINGScience of Spices: Turmeric SUBSTITUTIONS General Facts The lists below are meant to help you replace ingredients with confidence. Dairy Flavor and texture are important considerations when substituting dairy products. The ingredients below are ordered from thinnest to thickest. If you don’t have the specific substitute on hand, then move up or down the list. Science of Spices: Turmeric Ingredient Substitution General Facts Half-and-half or heavy cream thinned with water, Milk evaporated milk, light coconut milk, light cream, oat milk, nut milk, soy milk. Thicken milk with a little cornstarch or flour (about Half-and-half 1 tablespoon per cup of liquid) or thin heavy cream with a splash of water. For 1 cup heavy cream, use 3/4 cup milk and 1/4 cup melted butter, or thicken 1 cup milk with 1 to 2 tablespoons cornstarch or flour. (Whisk milk into cornstarch or flour little by little.) Coconut milk, coconut cream (beware of increased Heavy Cream sweetness), or cream cheese whisked with a little water also work. Note: Alternatives won’t whip into fluffy whipped cream. If using butter to conduct heat, as in pan-frying, use olive oil or other fats. For flavor substitutions, like butter in risotto or Butter polenta, a number of creamy options like heavy cream or mascarpone will work. Tangy, textural ingredients like crema, crème fraîche, Creamy mascarpone, Neufchâtel, Quark, queso fresco, sour cream or Dairy Products yogurt of any variety can be used interchangeably. CheeseScience of Spices: Turmeric When substituting cheese, think about its purpose: Will it melt evenly in a pasta sauce, or spread easily on toast? If cooking, swap in one with a similar texture, but if using as an accent, there’s much more flexibility. -
Medicinal Plants, Aromatic Herbs and Fragrance Plants in France
> Medicinal plants, aromatic herbs and fragrance plants in France: a small www.ihc2022.org but thriving sector with a strong traditional base and a dynamic research network Annabelle Bergoënd and Joséphine Piasentin In France, medicinal and aromatic plants paced growth. This production is very diverse small areas. Many producers reserve some (MAP) or herbal, medicinal and aromat- and dynamic, leaning on strong traditional areas as a side crop for their main produc- ic plants (HMAP) industries1 traditionally skills and benefiting from new techniques tion. Many of the plants are not referenced refer to culinary herbs, medicinal plants, and high value processing. With a growing in the European common agricultural pol- and plants cultivated for the fragrance and demand for natural products and unfolding icy (CAP) nomenclature. About 75% of the perfume industries. This agricultural sector opportunities for new markets, HMAP is fac- producers cultivate HMAPs to diversify their encompasses several hundred plant species, ing exciting prospects. production. The largest amount of land is as compared with field crops, such as cereals, occupied by fragrance plants, then medici- which may include single species grains. Characteristics of French HMAP nal plants. Aromatic herbs account for less The organic production for these crops is than 10% of the HMAP cultivated area. In significantly larger than traditional crops of Farm features and production are 2018, the estimated average farm was 4 ha global French agriculture. Wild harvest of geographically diverse for MAP production and 17 ha for perfume HMAP continues and is key for a success- The complexity of the production sector for plants.