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Culinary Collective is an import and distribution company that fosters small-scale production of flavorful, wholesome, heritage food by making a direct and inspiring connection between the producers of these foods and the North American food connoisseur. Using strict sourcing criteria (see inside back cover) and regular visits to Matiz Seafood our vendors, we do the leg work for you, so you can be sure that you are eating REAL Page 9 food produced by people passionate about what they do. Matiz Paella Rice Page 5 Culinary Collective imports products from Spain and Peru under the brands Matiz España and Zócalo Gourmet, and also exclusively represents other brands Matiz Tortas known for their commitment to preserving local matiz ESPANA˜ Page 14 Matiz Sardines culinary traditions. We carefully select each product Page 9 for its quality, authenticity, all natural ingredients, fair and equitable treatment of workers, and dedication to the communities within which they work.

Culinary Collective was founded on these principles and the belief that food should be made by producers who are deeply rooted in their regions, helping to create self-reliant communities. In 2007, Culinary Rey de la Vera Collective became a founding B Corporation, a growing group of Smoked Pimentón companies worldwide that believe the power of business can make a Matiz Boquerones Page 17 positive impact on society and the environment. Page 10

TABLE OF CONTENTS Olivar de la Luna 1. About Culinary Collective 13. Crisps, Crackers, & Nuts XV Olive Oil Page 3 3. Oils & Vinegars 15. Chocolates Matiz Piparras Page 8 5. Paella made Easy 17. Spice it up 7. Homestyle Broths 19. Heritage Flours 8. Tasty Tapas 21. Sourcing Criteria Matiz Marconas Matiz Page 14 9. Seafood 22. Rooted Foods Saffron 11. Just add Cheese Back Cover: Contact Info Page 6 Aneto Broths Page 7 additives preservatives 1 All products are FREE OF genetically modified organisms 2 SMOKED ARBEQUINA (4) LA MASIA XV ORGANIC OIL (not pictured) ARVUM GRAN RESERVA & Produced by slowly infusing high quality USDA certified XV oil from picudo, picual SHERRY VINEGARS FROM JEREZ (9) Oil & Vinegars arbequina oil with naturally produced and hojiblanca olives of Priego de Córdoba. Aged in oak casks following the traditional smoke from oak, beech and birch wood, Oleic acidity: 0.6% “criaderas and solera” system used for sherry CASTILLO DE CANENA imparting undertones of caramel, vanilla wines for a minimum of 10 years, this vinegar Since 1780, the Castillo de Canena estate has Twelve 375 ml bottles LM101 and toffee. Sofi Gold winner 2015 is an exceptional example of the quality been producing exceptional oils in the FOODSERVICE OLIVE OILS (not pictured) found in the vinegars of the Jerez region. Guadalquivir Valley of Andalucía in the south of Six 250 ml bottles CC260 Torre de Canena XV - Versatile, high quality Six 200 ml bottles Gran Reserva AV105 Spain. Oleic acidity: 0.12% HARISSA ARBEQUINA OLIVE OIL (5) oils from the Castillo de Canena family Not Pictured: Arbequina oil slowly infused with a piquant FAMILY RESERVE XV (1) estate. Perfect for both cooking and finish- Sherry Vinegar Six 375 ml bottles AV105 blend of traditional harissa spices; hot chili Early harvest oils in arbequina (sofi gold 2011) ing. Oleic acidity 0.1% Reserve Sherry Vinegar (aged min. 2 yrs) peppers, garlic, coriander and caraway. and picual (Flos Olei Best in the World 2018) Three 3 liter Foodservice jugs Three 2 liter Foodservice jugs AV500 varieties. Six 250 ml bottles CC261 Picual CC530/ Arbequina CC531 ARVUM BALSAMIC CREAM (10) Six 500 ml bottles CC201/ CC202 OLIVAR DE LA LUNA Matiz Arbequina XV 100% buttery XV oil Made from the must reduction of palomino FIRST DAY OF HARVEST XV (2) XV ORGANIC OLIVE OIL* (6) Oleic acidity: 0.3% and moscatel grapes and sherry vinegar, this Each year, the First Day of Harvest oil, in both Made exclusively from the unique Three 5 liter Foodservice tins MZA50 thick cream has flavors of licorice, dried fruits arbequina and picual, is released with a label nevadillo blanco olives, indigenous to and caramel. Perfect for finishing sweet and ARVUM ARROPE (GRAPE MUST) (7) designed by a well-known Spanish artist or Sierra de Cordoba in the northern regions savory dishes. 100% Must reduction from palomino and celebrity. of Andalucía. This unique oil has a fruity moscatel grapes from the Jerez region of Six 180 ml squeeze bottles AV103 flavor of green olives, apples and almonds, Six 500 ml bottles CC210/ CC211 Spain (no fermentation - 0% alcohol). Ideal a smooth texture and a long finish. USDA MATIZ FLOR DE GARUM (11) for seasoning meats, drizzling over ice BIODYNAMIC XV (3) organic certified. Oleic acidity: 0.2% Flor de Garum is a premium Spanish fish The first Spanish XV olive oils with Demeter cream and desserts, and adding a sweet- sauce made from an ancient Roman recipe biodynamic certification. Twelve 1 liter tins OL101 sour flavor to stews and stir-frys. using only the finest anchovies, salt and Twelve 500 ml bottles OL102 Six 500 ml bottles Six 8.5 fl. oz bottles AV101 spices. This exquisite sauce adds a complex *All gross profits from sales of umami flavor to marinades and other sauce Picual CC240 / Olivar de la Luna oils are used ARVUM SWEET preparations. Arbequina CC241 to support the Olivar Farm MOSCATEL & PEDRO XIMENEZ (8) Six 3.5 oz glass bottles AV120 Moscatel or Pedro Ximénez wine adds a 1 touch of sweetness and a rich full flavor to 3 2 these vinegars aged a minimum of 2 years in barrel in Jerez, Spain. A perfect ingredient for 6 seasoning, marinades and sauce reductions. 7 Six 250ml bottles AV110/ AV111 Three 2 liter 8 9 Foodservice jugs 11 AV501/ AV502 7

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3 4 ANETO PAELLA BASES Aneto’s secret to the best tasting paella base is to select the highest quality poultry, fish and vegetables, and simmer them Paella made easy over low heat for over 3 hours, adding extra virgin olive oil, Although making a pilgrimage to Valencia, the birthplace of paella, would be saffron and sea salt. The result is a thick, rich base. No concen- ideal, Culinary Collective allows you to easily bring the authentic flavor of trates, powders or flavorings are ever added. Just add rice for the Spanish paella right to your home table. perfect paella.

The Valencian base is made with traditional chicken, duck, snails, vegetables and saffron. AN106 The seafood base includes fresh fish, shellfish, vegetables, olive oil and saffron. AN107 The squid ink base (pictured to the left) is a unique blend of fish, shellfish, squid, squid ink, vegetables, olive oil and saffron. AN108 Six 34 fl. oz units

MATIZ PAELLA RICE Grown in the rich soils of the national protected L’Albufera Park of Valencia, both of these short-grain rices make the perfect ingredients for paella, arroz negro, and risotto. Their high absorbtion rates – Bomba absorbs even one-third more water than the traditional – allows them to soak up and hold the abundance of flavors in all of your favorite rice dishes. Twelve 1 lb sack: Traditional MZV05 Twelve 2.2 lb sacks: Traditional MZV01; Bomba MZV02 Four 11 lb Foodservice sacks Traditional MZV50

MATIZ PAELLA SOFRITO This hand-made sauce is your first step to an authentic paella. Tomatoes, onion and garlic are slow roasted for hours, allow- ing you the perfect paella in much less time. Also ideal as a sauce for meats, fish, eggs, and pasta. Six 12.3 oz jars MZV10

MATIZ SAFFRON The La Mancha region of Spain is famous for its high quality saffron that is used to give flavor, aroma, and color to many wonderful traditional dishes, including paella. This grade 1 saffron has a UPC (units of power of coloration, the standard by which saffron is evaluated) of 240 – far above the minimum standard of 190 for grade 1. Matiz Saffron is packaged in beautiful recycled glass jars and hand sealed with wax. 100% pure saffron with nothing else added. Twelve 0.8 gram bottles MO102 PAELLA PAN Five 3 gram bottles MO103 Makes 4-5 servings. One 34 cm PP134

5 6 Homestyle Broths Tasty Tapas

DEQUMANA OLIVES (1) MATIZ D.O. PIQUILLO PEPPERS (3) ANETO ALL NATURAL BROTHS Produced according to traditional techniques, Truly authentic piquillo peppers with their Aneto uses only quality all natural ingredients to make their insanely flavorful broths. selected by hand and then naturally cured distinctive “little beak” shape are hand-picked Their secret is to source the best vegetables, free-range poultry and seafood, and cook with water and salt to produce a pleasantly and slow roasted in the Ribera del Ebro region them slowly for 2-3 hours, adding just sea salt. Unlike other brands, they never use any meaty olive with a soft texture. of northern Spain. These unique peppers with a concentrates, powders or flavorings. Eight 12 oz jars complex, rich and spicy-sweet flavor can be The result is unlike anything you’ve ever tried in a shelf stable broth. Just like you make at Four 5.25 lb Foodservice jars roasted, sautéed, added to salads, stews or top home – only better. Arbequina DQ101/ DQ501 pizzas. Empeltre DQ102 / DQ502 Twelve 7.6 oz jars MZN00 D.O. Six 34 fl. oz units: Gordal DQ103 / DQ503 Bone-in Free Range Chicken Broth AN101 Mixed* DQ104 / DQ504 MATIZ SPREADS & SAUCES (4) Low Sodium Bone-in Free Range Chicken Broth AN102 *Hojiblanca, Gordal, Cuquillo, and Arbequina, Traditional recipes and all natural products Vegetable Broth AN103 herbs and natural red pepper used in Mediterranean kitchens for centuries. Fish Broth AN105 Savory olivada, made from the unique empel- MATIZ PIPARRAS (2) tre olive, nutty romesco, garlicky all i oli and This traditional slender Basque pepper, or fiery all i oli are fantastic on meat, seafood, and guindilla, has a firm crisp texture and delicate vegetables – cook with them, use as dips, or skin. Its mild pickled flavor makes a wonder- spread on sandwiches. Gluten free. ful accompaniment to Bonito tuna and Six 6.5 oz glass jars smoked fish, or try them on their own with Olivada MZC30 organic olive oil and salt. Creative chefs use them as a All i Oli MZC33 topping for pizza and burgers. They also Fiery All i Oli MZC35 double as the perfect martini stirrer. Romesco MZC34 Fifteen 6.4 oz jars MZP01 Five 1.5 lb Foodservice jars MZP50

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7 8 MATIZ ESPANA˜ SEAFOOD SARDINES & SMALL SARDINES Galicia, in the northwest of Spain, is known for its Wild-caught in the waters of the Eastern Atlantic, exceptional seafood. Artisan fishing methods, old Spain, Italy and Croatia and packed in Spanish master cannery know-how and the highest quality olive oil, with sunflower oil and natural lemon, or ingredients are used to produce moist, tender, and with piri piri spicy pepper, or with piquillo peppers Seafood uncommonly flavorful canned seafood. (small sardines) these sardines are nutrient rich and extremely tender. OCTOPUS IN OLIVE OIL In Spain, pulpo, or octopus is considered a Twelve 4.2 oz tins MZG01 / MZG00 delicacy and is served in many forms. Matiz Twelve 4.2 oz tins Spicy MZG16 España Octopus is wild-caught with traditional Twelve 3 oz tins Small Sardines MZG04 octopus pots and packed in Spanish olive oil. COCKLES IN BRINE Serve directly out of the can or warm up and dust Berberechos, or cockles, have a mild refreshing with La Vera smoked pimentón. flavor and are a local delicacy in the region of Twelve 4.2 oz tins MZG02 Galicia – served up with a touch of lemon and parsley, they make the perfect appetizer. MUSSELS IN OLIVE OIL & VINEGAR ORGANIC Twelve 4 oz tins MZG03 Matiz Organic Mussels are cultivated using certified organic methods and then cooked and MATIZ BONITO DEL NORTE IN OLIVE OIL marinated in olive oil, vinegar, salt and spices. (see bonito description below). Ready to eat right out of the tin. Twelve 4 oz tins MZG06 Twelve 3.9 oz tins MZG05

ARROYABE BONITO DEL NORTE TUNA IN OLIVE OIL Arroyabe’s canned seafood is backed by more than 100 years of experience and tradition. Fished by traditional line and hook methods (dolphin free), and cleaned by hand, this exceptional white meat tuna comes to us from the Bay of Biscay in northern Spain. The solid texture and hearty flavor of bonito tuna is very different from albacore. Packed in high quality Spanish olive oil for extra flavor. Sixteen 3.9 oz oval tins AB101 / Twelve 9.2 oz round tins AB102 / Twelve 6.5 oz glass jars AB103 Twelve 2 lb Foodservice round tins Solid Bonito AB502 / Flaked Bonito AB510

MATIZ BOQUERONES Fresh and delicate white anchovies marinated in white wine vinegar and VENTRESCA IN OLIVE OIL ANCHOVIES IN OLIVE OIL packed in sunflower oil will convert even The belly of the bonito is the fattiest part of the Carefully selected fresh fish harvested off the the most adamant non-anchovy eater! tuna, and is considered the tastiest and most Cantabrian Coast are hand-packed in the finest tender. Melt-in-your-mouth delicious! Spanish olive oil. Eight 4.25 oz tubs BQ110 Twelve 2.8 oz trays BQ160 Eight 3.9 oz oval tins AB601 Fifty 1.76 oz tins AB201 Twenty-four 17.6 oz Foodservice tins AB701 9 Four 20 oz Foodservice tubs BQ501 10 MATIZ PIPARRAS, page 7 MATIZ SARDINES, page 10 Just add Cheese MATIZ TORTAS, page 20

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MATIZ RAW FRUIT DEMI-LUNA BARS (D) MATIZ MARCONA ALMONDS (C) QUINCE PASTE MATIZ ORGANIC QUINCE (B) Extremadura’s unique climate produces the The chef’s choice in almonds, Marconas’ higher The quince tree originates in the Middle East and Twelve 12.3 oz tubs MZC01 extraordinarily flavorful figs and apricots that fat content gives them an unsurpassed taste and symbolizes luck, fertility and love. In antiquity it was Four 3.3 lb Foodservice tubs MZC15 go into these delectable raw fruit bars. Pair texture. The ultimate snack food. one of the most sought after medicinal plants. The fruit them with cheeses, salads and desserts. looks like a mix between an apple and a lemon. It must Fried & Salted Twelve 4 oz tubs MZ101 CORAZON DEL SOL QUINCE (A) Twelve 8.8 oz half moon bars Twelve 1 kilo Foodservice bags MZ404 be cooked with sugar to tame the flavor and create a Fig MZE01/ Apricot MZE02 Two 5 kilo Foodservice bags MZ504 spreadable paste. Try it on toast or crackers, or do as the Eighteen 8.5 oz tubs CS101 11 lb foodservice Fig MZE10 Blanched Twenty 500 gram bags MZ601 Spaniards do and spread some on Manchego cheese. 11 12 MATIZ TORTAS DE ACEITE Tortas de Aceite are a traditional Spanish crisp bread made with Spanish olive oil. They are produced entirely by hand – each torta with its own distinctive hand-patted shape. The traditional Crisps, Crackers, & Nuts sugared tortas are flavored with a touch of anise, while the savory option is ideal for serving with dips and spreads. 6 tortas per pack: 10 packs per case Sweet MZA20 / Savory MZA21

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PAUL & PIPPA ARTISAN CRACKERS FOR CHEESE Paul and Pippa Barcelona is a small and innovative company fast becoming known for its fastidious MATIZ ALMONDS attention to ingredient and product quality. Made in small batches in Barcelona, their artisan crackers Spanish almonds are celebrated for their excep- for cheese come in eight different flavors for perfect pairing. These delicate crackers are crafted with tional quality and bold taste. We source our Matiz high quality extra virgin olive oil, herbs, spices, and unique flours, and are designed to accentuate the Almonds from an award-winning growers coopera- flavors in a range of cheese styles. Packaged with two flavors per box. tive in the south of Spain. A Eight 5.2 oz units: PP300 Basil & Quinoa / Hot Paprika; PP301 Truffle / Black Salt & Rice Marcona Almonds (A) are the chef’s choice in PP302 Jamaican Pepper / Mustard; PP303 Smoked Salt / Pink Peppercorn almonds, with a higher fat content that gives them C an unsurpassed taste and texture. MATIZ ORGANIC CHESTNUTS Fried & Salted Twelve 4 oz tubs MZ101 Chestnuts aren’t just for the holidays anymore! Twelve 1 kilo Foodservice bags MZ404 These amazingly sweet and moist organic chest- Two 5 kilo Foodservice bags MZ504 nuts come from ancient groves of trees planted Blanched Twenty 500 gram bags MZ601 in the Galician region of Northwest Spain. They are purchased from small producers throughout Valencia Almonds (B) are similar in shape to the region, bringing much needed economic marconas, with a bold, buttery flavor. Toasted in resources to small farmers. Matiz Organic B olive oil and salt. Two 11lb foodservice bags Chestnuts are a very nutritious food and lower in MZ502 calories per ounce than other nuts. They are CATANIAS (BRICS) (D) peeled and cooked and ready to serve. Honeyed Largueta Almonds (C) are toasted in olive toasted marcona almonds covered in white Now in a new stand-up box. oil, salted and candied in honey and sugar. With an chocolate, creamy praline, and lightly dusted Twelve 7 oz box MZG20 elongated shape, they are as beautiful as they are with cocoa 13 delicious. One 8.8lb foodservice tub MZ525 One 5.5 lb foodservice box BX502 14 BLANXART CHOCOLATES Blanxart produces over 100 types of chocolate, each with its own personality and flavor, using traditional recipes and hand-craftsmanship. They select their own cocoa beans from Africa and Central and South America, and then roast them to ensure the right blend, aroma and texture. The Chocolates finished chocolates are 100% natural, and are wrapped in Blanxart’s rustic, award-winning packaging.

TRADITIONAL CHOCOLATE BARS (A) PERU 100% DARK ORGANIC (C) D A Twenty-one 1.7 oz bars Single origin organic chocolate from Peru BX101 Milk / BX103 Milk with Hazelnuts with no sugar added, for the ultimate dark BX102 Dark / BX104 Dark with Almonds chocolate experience. Flavors of smoke and Twelve 7 oz bars licorice. BX201 Milk BX203 Milk with Hazelnuts Eighteen 3.5 oz BX408 BX202 Dark BX204 Dark with Almonds HOT COCOA (D) SINGLE ORIGIN ORGANIC Traditional Spanish hot chocolate in ECO BARS (B) E powder. Thick and luscious. Completely This beautiful line of single origin choco- heavenly. lates is made from USDA organic and fair trade sourced beans from four different Six 7 oz bags BX303 regions: Peru, Nicaragua, Congo, and Brazil. CATANIAS (BRICS) (E) Sixteen 4.4 oz bars Toasted marcona almonds covered in white Congo 82% BX410 / Peru 77% BX412 chocolate, creamy praline, and lightly Brasil 76% BX416 / Nicaragua 85% dusted with cocoa. BX418 One 5.5 lb foodservice box BX502 B

CHOCOLATE A LA TAZA Few know that it was the Spaniards who brought chocolate to Europe from the New World, heaped in the bellies of their grand galleons alongside silver and other treasures. It was the Spanish monks who added sugar and spices to the bitter, thin drink, making it into the thick sweet treat that we know today. Blanxart has been making choco- late in Barcelona since 1954, and their rustic drinking chocolate bar is one of the more decadent ways to experience classic Spanish hot chocolate. Made with only cacao, sugar, and vanilla, eat it raw or add hot milk to turn it into a thick, rich beverage made for dipping. Twelve 7 oz bars BX301 C

15 16 Spice it up REY DE LA VERA PIMENTÓN ÑORAS Rey de la Vera represents four generations of paprika produc- This traditional dried round ers. Smoked paprika is a staple of the Mediterranean diet and pepper with an orange-red color is used to give both color and flavor to many traditional dishes. from the Vera region of Spain is Rey de la Vera’s unique drying process over an oak wood well known for the sweet smoked burning stove gives the paprika the aroma, flavor and distinc- pimentón or paprika it produces. tive color that La Vera pimentón is known for. Two 500 gram Twelve 75 gram tins / Ten 750 gram Foodservice tins Foodservice bags RV520 Sweet RV101 / RV502 Hot RV102 / RV503 Traditional RV103 Pre-order only MATIZ D.O. ORGANIC ESPELETTE PEPPER MATIZ VIRGIN SEA SALTS Piment d’Espelette is a dried and ground red Obtained exclusively by the action of the wind and sun, these hand-harvested salts are from pepper from the town of Espelette in south- ancient Roman salt pools on the Southern Atlantic Coast of Spain and are naturally full of essential ern France. It is highly prized by chefs for its minerals. Flor de Sal are the fine crystals from the very top of the crystallized water. Smoked Sea mildly sweet-spicy heat and aromas of fruit Salt will give an exotic smoked flavor to meat, pork, even vegetables. and dried hay. Use it as the locals do in a Eight 125 gram plastic jars French ham omelet or with grilled fish, Flor de Sal MZM01 sausages or other meats, on salads, and even Smoked MZM03 in pies and chocolate. Twelve 1.6 oz jars MZP60

ZÓCALO PERU HERITAGE AJI PASTES & PODS - ORGANIC ZÓCALO PERU HERITAGE AJI COOKING SAUCES - ORGANIC Peru is the birthplace of the chili pepper, or aji, and boasts several indigenous varieties that are the base Zócalo Aji Chili Cooking Sauces from Peru use fresh, organic native aji chilies, fruits, herbs, spices for much of Peruvian cuisine. Aji amarillo, the most important of the native chilies of Peru, is a spicy, and extra virgin olive oil for a delicious, creative and unique way to add a flavorful kick to everyday yet sweet chili with a heat level of 6. Aji limo, native to the northern coast, and most commonly used meals. Use as a simmering sauce, marinade, brush on grilled meats or poultry, as a condiment, or in ceviche and rice dishes, with a heat level of 8. And Aji panca, with a fruity almost berry-like flavor, combine with whole milk yogurt or mayo for a spicy dip for chips and vegetables. and a heat level of 2. In paste form, these chilies are often used as a base combined with sauteéd onions, garlic and herbs, to flavor chicken, meat, fish, pasta, and rices. In pod form, these ajis are used Aji Amarillo Chili and Goldenberry Cooking Sauce ZHR110 in soups and casseroles, or ground to create a spicy powder. Gluten-free. USDA organic certified. Aji Limo Chili and Passionfruit Cooking Sauce ZHR111 Aji Panca Chili and Herbs Cooking Sauce ZHR112 Six 8 oz jars

Six 8 oz jars / Five 6.6 lb Foodservice bags / six 1.25 oz bag of pods Aji Amarillo Organic Paste ZHR100 / ZHB100 / pods ZHR250 Aji Limo Organic Paste ZHR101 / ZHB110 / pods ZHR251 Aji Panca Organic Paste ZHR102 / ZHB120 / pods ZHR252 17 18 SWEET POTATO FLOUR The sweet potato has been a significant source of nutrition for over 8,000 years and is now being seen as an incredibly underappreciated yet nutritious food. It is high in vitamin A and is also a good source of fiber. The roots are most frequently boiled, fried, or baked. They can also be dried and processed to Zócalo heritage flours make starch and flour. Sweet potato flour holds moisture well, brings a richness of flavor, and adds a slight sweetness to any baked good.

Sweet potato flour is incredibly versatile and can be used for breads, cookies, muffins, pancakes and crepes, cakes, and doughnuts. It can also be used in soups, as a thickener for sauces and gravies, and in breading for fish. This raw flour is even edible without cooking. Sweet potato flour is great at holding moisture in baked goods and imparts a slight sweetness. Eight 1 lb bag in box ZHR304 Two 10 lb Foodservice bags or One 40 lb Foodservice bag ZHB240

PURPLE CORN ”MAIZ MORADO” FLOUR ORGANIC Purple corn, once a staple of the Incan empire, is botanically the same species as regular table corn but has a deep purple color, and has long been used by people of the Peruvian Andes to color bever- ages and food. Most commonly, maiz morado is used to make a popular beverage called chicha morada.The dark purple color is due to natural pigments which act as antioxidants, known as antho- cyanins. Purple corn has a higher antioxidant capacity than blueberries, which is leading many to put purple corn in the category of “superfoods”.

Purple corn flour can be used wherever you would use regular corn flour, corn meal, or as a substitute for another flour to give your favorite corn- based dishes a beautiful color and an extra antioxidant burst. It can be used in raw chocolates, breads, tortillas, pancakes, muffins, and cakes. Popular Peruvian recipes include mazamorra morada and chicha sherbert. USDA organic certified Eight 1 lb bag in box ZHR303 Two 10 lb Foodservice bags or One 40 lb Foodservice bag ZHB281

MESQUITE FLOUR ORGANIC Algarroba trees grow wildly in large forest areas in the coastal regions of northern Peru, and have been a highly praised source of nutrition for centuries. The algarroba (also known as mesquite) pods have the shape and size of a green bean and are yellow or red in color. The pods are dried and milled, in order to produce mesquite powder. Mesquite imparts a warm, sweet, slightly smoky taste on foods while enhancing the flavors of cinnamon, chocolate, caramel, and coffee. The versatility of mesquite powder is truly limitless. It is commonly used in combination with other flours for baking and cooking. South America, and in particular, the Peru- vian Andes, is home to one of the most Additionaly, this high fiber and iron-rich flour can be used as a seasoning to important centers of genetic diversity in the be sprinkled on your favorite foods, as a flavorful addition to soups, batters world. Peru alone has over 35 species of for breading fish, or to drinks. It also gives a new dimension of flavor and corn, 2000 varieties of potatoes, and 650 nutritional value to your favorite baked goods – try in cookies, cereals, and native species of fruit. Zócalo Gourmet pastries or added to energy bars and granola. seeks out these ancient grains, legumes, and Eight 1 lb bag in box ZHR302 fruits, purchasing them directly from the Two 10 lb bags or One 40 lb Foodservice bag ZHB230 small producers who have cultivated their land for generations. All of these products are inherently gluten-free. OTHER PRODUCTS – Yacon, Lucuma, Maca, Quinoa, Amaranth, and Pussac Punay Beans available by pre-order. Contact us for availability. 19 20 Our Sourcing Criteria rooted foods

Rooted Foods are authentic, native foods that are created by small, community-based produc- Authenticity ers. They represent a community, a region, and a way of life. By purchasing Rooted Foods we are directly strengthening the social, environmental, and economic fiber of the community from where the product came. And this encourages healthier, more stable and self-sufficient The product or recipe is native to the producer's region and has historically local economies worldwide. been part of the regional food culture. Rooted Foods is a voluntary initiative launched by the folks at Culinary Collective. We seek out and promote culinary products that are truly rooted in their communities - products that are healthy and unique, and that contribute to the self-reliance of local economies. Through Local Ownership transparency, Rooted Foods aims to inform consumers of the benefits of supporting small producers of authentic regionally-based products. The producing company is privately or worker-owned with a majority of When a product meets all of Culinary Collective’s strict sourcing criteria listed to the left, it the owners being local community members. wears the Rooted Foods Seal of Transparency. When you see the Rooted Foods logo, you know that the product you are buying meets the highest standards and is truly rooted in its commu- nity. Local Sourcing

A majority of all ingredients are purchased within the region in which the company is located, AND is either grown directly by the producing company or is purchased direct from the farmer or a farmer organization at fair prices.

Social Responsiblity

The producing company's social and financial practices and policies are designed to ensure maximum benefit to the company's employees and to the local community and economy.

Environmental Stewardship

The producing company's environmental practices and policies are designed to minimize environmental impact through the elimination of chemicals and waste, and the reduction of resource use.

supporting producers that contribute to the development of self-sustaining communities

21 22 Pricing & Shipping Please contact us directly for current pricing and information about the Culinary Collective’s shipping policy. We ship to distributors and wholesale accounts nationwide from our warehouses in Washington and New Jersey. 12407-B Mukilteo Speedway, Suite 245, Lynnwood, WA 98087 tel. (425) 398-9761 fax (425) 398-9765 www.culinarycollective.com [email protected]