Specialty, High Quality, Hand-Packed Gourmet Foods. Henry Langdon

Total Page：16

File Type：pdf, Size：1020Kb

Specialty, High Quality, Hand-Packed Gourmet Foods. Henry Langdon

Henry Langdon Grocery www.thegourmetmerchant.com.au Baking Needs Specialty, high quality, hand-packed gourmet foods. 5th Generation Merchant tradition. Specialises in teas, herbs and spices. Ingredients are sourced from around the world to ensure you are presented with the highest quality product available. 010769 010772 010770 010771 Henry Langdon Gluten Free Henry Langdon Gluten Free Henry Langdon Gluten Free Henry Langdon Gluten Free Cake Mix Cake Mix Cake Mix Cake Mix Chai Spice Tea Cake Chocolate Cracked Top Chocolate Lava Cake Gateaux au Citron 1 x 6 x 410g Cookies 1 x 6 x 450g 1 x 6 x 310g 1 x 6 x 370g 004533 004534 004535 004536 Henry Langdon Aromatic Henry Langdon Aromatic Henry Langdon Aromatic Henry Langdon Aromatic Spice Blend Spice Blend Spice Blend Spice Blend Chermoula Creole Dukkah Greek Yiros 1 x 6 x 100g 1 x 6 x 130g 1 x 6 x 120g 1 x 6 x 100g 9335418000726 9335418001174 93355418000719 9335418001150 004537 004538 010767 010768 Henry Langdon Aromatic Henry Langdon Aromatic Henry Langdon Sea Salt Rub Henry Langdon Sea Salt Rub Spice Blend Spice Blend Bouquet Garni Sea Salt Rub Celtic Sea Salt Ras El Hanout Tunisian Tabil 1 x 6 x 160g 1 x 6 x 425g 1 x 6 x 120g 1 x 6 x 100g 9335418000702 9335418001167 004539 004540 004541 004542 Henry Langdon Sea Salt Rub Henry Langdon Sea Salt Rub Henry Langdon Sea Salt Rub Henry Langdon Sea Salt Rub Chilli & Garlic Coriander Chilli & Kaffir Lime Cracked Black Pepper Original Flakes 1 x 6 x 200g 1 x 6 x 140g 1 x 6 x 215g 1 x 6 x 230g 9335418000962 9335418000429 9335418000450 9335418001105 Henry Langdon Grocery www.thegourmetmerchant.com.au Condiment Specialty, high quality, hand-packed gourmet foods. 5th Generation Merchant tradition. Specialises in teas, herbs and spices. Ingredients are sourced from around the world to ensure you are presented with the highest quality product available. 004543 004544 004545 Henry Langdon Sea Salt Rub Henry Langdon Sea Salt Rub Henry Langdon Sea Salt Rub Roasted Spice Rosemary Smoked Paprika & Basil 1 x 6 x 255g 1 x 6 x 150g 1 x 6 x 180g 9335418000436 9335418000443 9335418000979.

Copy Link

Recommended publications

Product Catalog
Product Catalog Bazaar Spices at Union Market 1309 5th Street NE Washington, DC 20002 202-379-2907 Bazaar Spices at Atlantic Plumbing 2130 8th Street NW Washington, DC 20001 202-379-2907 [email protected] | [email protected] www.bazaarspices.com www.facebook.com/bazaarspices | www.twitter.com/bazaarspices www.instagram.com/bazaarspices | www.pinterest.com/bazaarspices SPICY DC BLOG www.spicydc.com 1 Bazaar Spice|1309 5th Street NE, Washington, DC | 202-379-2907 | www.bazaarspices.com TABLE OF CONTENTS Who We Are We are Ivan and Monica, the owners of Bazaar Spices. We have lived in the District of Columbia for over 10 years. We left the Who We Are ....................................................................................... 2 corporate and nonprofit worlds to pursue our entrepreneurial dreams. Witnessing how local markets contribute to the fabric of a What We Do ....................................................................................... 3 community and how the spice and herb shop, alongside the butcher Why Bazaar Spices ............................................................................. 3 and the baker, forms the foundation of these markets; we were inspired to launch Bazaar Spices. What’s the Difference ........................................................................ 3 Product Categories ............................................................................. 4 Being fortunate to have had the opportunity to visit markets in the four corners of the world, we gained a deep understanding
[Show full text]
Solubility, in Vitro Digestibility and Allergenicity of Brassica Juncea, Brassica Napus and Sinapis Alba Proteins
Solubility, In Vitro Digestibility and Allergenicity of Brassica juncea, Brassica napus and Sinapis alba Proteins A Thesis Submitted to the Faculty of Graduate Studies and Research In partial fulfilment of the requirments for the Degree of Master of Science in the Department of Food and Bioproduct Sciences College of Agriculture and Bioresources By Sujeema J. Abeysekara 2012 © Copyright Sujeema J. Abeysekara, January 2012. All rights reserved. i PERMISSION TO USE In presenting this thesis, in partial fulfilment of the requirements for a postgraduate degree from the University of Saskatchewan, I agree that the libraries of this university may provide this thesis freely for inspection. I further agree that permission for copying of the thesis in any manner, entirely or in part, for schorlarly purposes may be granted by the professors who supervised my thesis work, or in their absence, by Head of the Department or the Dean of the College in which my thesis work was done. It is understood that any copying or publication or use of the thesis or parts thereof for financial gain shall not be allowed without my written permission. It is also understood that due recognition shall be given to the author and to the University of Saskatchewan in any scholarly use which may be made of any material in the thesis. Request for permission to copy or to make other use of any material in the thesis should be addressed to: Head Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon, Saskatchewan Canada S7N 5A8 i ABSTRACT Canola (Brassica napus, Brassica rapa and Brassica juncea) and mustard (Brassica juncea and Sinapis alba) are economically important Brassicaceae crops in Canada.
[Show full text]
Eggpops Are the Perfect Solution for the Hottest Trends in Customized, Portable Protein!
EGGPOPS ARE THE PERFECT SOLUTION FOR THE HOTTEST TRENDS IN CUSTOMIZED, PORTABLE PROTEIN! See back for recipe inspiration! EGGPOPS ARE SIMPLE, FUN AND ATTENTION GRABBING — which makes them perfect for serving as an LTO item, as part of a PopUp concept or at special events. Sauce ‘em, dip ‘em, coat ‘em, pickle ‘em, dust ‘em! EggPops are an ideal canvas for exploring global ﬂavors. MEDITERRANEAN/ GLOBAL LATIN AMERICAN/ NORTH ASIAN MIDDLE EAST/ CARIBBEAN AMERICA FOCUS NORTH AFRICAN Chili Lime Tandoori Spicy Orange Blossom Water Smoked BRINE/MARINADE/ Salsa Verde Ginger Mirin Piri Piri Dill Pickle Juice SMOKED - Submerge a Jalapeño Pineapple Miso Sauce Pepperoncini Juice Beet Juice shelled hard-boiled egg in Mojo Soy Dashi Green Olive Juice Buffalo Sauce brine or marinade for a few hours to infuse the flavors into the egg. Or trying smoking it for a unique flavor profile. (and/or) (and/or) (and/or) (and/or) Salsa Verde Crema Sriracha Aioli Tzatziki Maple Bacon Glaze Sofrito Aioli Sambal Crema Shakshuka Dip French Onion Dip Zesty Al Pastor Crema Gochujang Aioli Green Goddess Dressing Cajun Remoulade Chimichurri Sauce Thai Sweet Chili Sauce Sun-Dried Tomato Pesto Pimento Cheese Crema DIP - Create a dip/sauce Aji Amarillo Crema Szechuan Orange Sauce Harissa Yogurt Blue Cheese Dip base for the shelled Pinapple Jerk Glaze Korean BBQ Sauce Romesco Aioli South Carolina Mustard BBQ hard-boiled eggpop to Guajillo Pepper Confit Kaya Coconut Cream Balsamic Aioli Blackened Cajun Aioli rest in. (and/or) (and/or) (and/or) (and/or) Elotes Flavored Powder
[Show full text]
Pasta Recipe Builder Inspired by the Flavors of the Middle East*
® PASTA RECIPE BUILDER INSPIRED BY THE FLAVORS OF THE MIDDLE EAST* EACH RECIPE SERVES 6-8 1. Pick your favorite PASTA; cook one minute less than 5. Stir in PROTEIN; toss to combine. package directions. Drain; reserve 1/2 cup of pasta water. 6. Stir in FLAVORING; toss to combine and heat through. 2. Meanwhile, heat OIL in large skillet over medium heat. 7. Remove skillet from heat; Add CHEESE, DAIRY & OTHER 3. Add SPICE. FINISHING TOUCHES. 4. Add VEGETABLES. Adjust seasoning with salt and pepper, 8. Garnish with TOPPINGS. to taste. Cook until VEGETABLES are softened; Add PASTA and reserved cooking water to skillet; continue cooking until most of the liquid is absorbed. 8 2 TBSP. TOPPINGS POMEGRANATE SEEDS, FRESH 7 1 TBSP. CHEESE, DAIRY & OR OTHER FINISHING TOUCHES PISTACHIOS, CILANTRO, PARSLEY, CHIVES, CHOPPED CHOPPED CHOPPED CHOPPED OR DRIED MINT, APRICOTS, CHOPPED PINE SESAME ALMONDS, CHOPPED NUTS, SEEDS, TOASTED & TOASTED TOASTED SLIVERED 6 2 TBSP. FLAVORING LABNEH FETA CHEESE, PRESERVED LEMONS, (STRAINED YOGURT) CRUMBLED CHOPPED OR 5 12 OZ. PROTEIN CANNED CHICKPEAS, DRAINED TAHINI GREEN SCHUG HARISSA POMEGRANATE OR (HERBAL MOLASSES HOT SAUCE) KAFTA CHICKEN GRILLED GROUND 4 1 CUP VEGETABLES COOKED SHAWARMA CHICKEN LAMB, (MEATBALLS) (SEASONED, SPIT BREAST, BROWNED RED ONION, ROASTED MEAT) THINLY SLICED & DRAINED CHOPPED OR 3 1 TBSP. SPICE ZA'ATAR SPICE MIX CANNED YELLOW RED PEPPER, All Rights Reserved. Azioni. per – Societa G. e R. Fratelli 2020 Barilla © ARTICHOKE ONION, ROASTED OR HEARTS, DRAINED CHOPPED & SLICED & QUARTERED SMOKED
[Show full text]
Gerard's Bistro
GERARD’S EVENTS AND CATERING MENUS BANQUET STYLE Shared dining is at the heart of our culinary philosophy, our menu is designed to be paired and shared, encouraging interaction and conversation. Led by Ben Williamson, our chefs reimagine the flavours of the Middle East to create contemporary dishes that engage all of the senses. Be inspired by our menus below, or ask us about creating a bespoke menu for your next event. SET MENU ONE / $50PP SET MENU TWO / $70PP SET MENU THREE / $90PP Organic house bread, smoked cultured butter Organic house bread, smoked cultured butter Organic house bread, smoked cultured butter Aged carrots, carotene, red yuzu kosho, Aged carrots, carotene, red yuzu kosho, Laham nayyeh, harissa, preserved lime, carrot advieh, labne carrot advieh, labne shallot, pickled cucumber, egg yolk Bekaa wings, kishk yoghurt, rose Bekaa wings, kishk yoghurt, rose Noosa red tomatoes, almond tarator, green peach, salted barberry, riberry Slow-roasted brisket with seasonal White fish, caramelised tahini, Aleppo accompaniments chilli condiment, pinenuts, karkalla Bekaa wings, kishk yoghurt, rose Coal grilled broccolini, kale, shallot oil, Coal grilled broccolini, kale, shallot oil, White fish, caramelised tahini, Aleppo chilli lemon, roasted yeast lemon, roasted yeast condiment, pinenuts, karkalla Fried cauliflower, tahini, ras el hanout, Blackmore wagyu flap, white turnip puree, Coal grilled broccolini, kale, shallot oil, pomegranate, almond coffee crisp, baby turnip lemon, roasted yeast Pistachio, barberry, white chocolate nougat
[Show full text]
Product List Various Formats Available Contact Us for More Details
Épices du monde entier - Spices from around the world 160, rue Pomerleau, Magog (Quebec), Canada J1X 5T5 Tel. (819-868-0797 F. (819) 868-4411 E. [email protected] PRODUCT LIST VARIOUS FORMATS AVAILABLE CONTACT US FOR MORE DETAILS Seasonings Seasonings Advieh (iranian blend for rice) Mulling Wine Ankara Spice (turkish blend) Paella Spice (saffron free) Apple Pie Spice Panch Phora Arrabiata Mix Pilaf Rice Seasoning Baharat (arabic spicy blend) Piri-Piri Spice Bangkok Curry (thai seasoning) Pizza Spice Barbecue spice Porchetta spice Beef Seasoning Pork Rub (orange flavored) Blackened spice Potted Meat Spice (salt free) Bombay red curry (salt free) Poudre de Colombo (West Indies Curry) Bourbon Rub Mumbai Red Curry Bruschetta Seasoning Mulling Wine Cajun Spice Paella Spice (saffron free) Chai Tea Spice Panch Phora Chicken Rub (lemon flavored) Pilaf Rice Seasoning Chipotle-Lime Rub Piri-Piri Spice Coconut curry powder Pizza Spice Coffee Rub Porchetta spice Creole Spice Pork Rub (orange flavored) Dukkah (egyptian blend with chickpeas) Potted Meat Spice (salt free) Ethiopian Berbéré Poudre de Colombo (West Indies Curry) Fajitas Spice Quatre épices Fish Rub Ras-el-hanout (24 ingrédients) Fisherman Blend Red meat ru8b Five Chinese Spice Ribs seasoning Foie Gras Spice Roastbeef Spice Game Herb Salad Seasoning Game Spice Salmon Spice Garam masala Sap House Blend Garam masala balti Satay Spice Garam masala classic (whole spices) Scallop spice (pernod flavor) Garlic pepper Seafood seasoning Gingerbread Spice Seven Japanese Spice Greek Spice Seven
[Show full text]
Culinary Uses[
For more information damascena rose Culinary uses[ nougat with damascena rose and pistachio Damascus roses are used in cooking as a flavouring ingredient or spice. It appears as one of the ingredients in the Moroccan spice mixture known as ras el hanout. Rose water and powdered roses are used in Persian, Indian, and Middle Eastern cooking. Rose water is often sprinkled on meat dishes, while rose powder is added to sauces. Chicken with rose is a popular dish in Persian cuisine. Whole flowers, or petals, are also used in the herbal tea "zuhurat". The most popular use, however, is in the flavoring of desserts such as ice cream, jam, Turkish delights, rice pudding, yogurt etc. Western cookery today does not make much use of roses or rose water. However, it was a popular ingredient in ancient times and continued to be popular well into the Renaissance. It was most commonly used in desserts, and still is found as a flavour in traditional desserts such as Marzipan or Turrón. The main product damask rose, rose water, oil and dried petals, which are in the pharmaceutical industry, perfumery, cosmetics and health products used in the food industry. Drug use in the treatment of rheumatism, heart, nerves and strengthen the stomach and relieve some of the headaches and the preparation of jams and syrups used in industry, confectionery and ice cream producers Medicinal properties Rose: ▪ Rose, cures rheumatic pains. ▪ useful for heart disease. ▪ To strengthen the nervous system is used. ▪ gastrointestinal problems such as stomach pain relieve. ● Rose properties: ▪ has sedative properties. ▪ depression, anger, fear and sorrow, overcome it.
[Show full text]
Al'fez Recipe Book
Al’Fez Recipe Booklet Al’F ez p rod uc ts d on ’t c o n t a i n a n y a r t i ë c i a l a d Al’Fez is a premium food range inspired by the d i t cuisines of North Africa and the Middle East. i v e At the heart of every Al’Fez product lays the promise of discovery; s and we have put together a delightful selection of North African and Middle Eastern inspired products for you to enjoy. Sauces, dressings, spice blends and core ingredients help you to quickly and easily recreate Moroccan and Lebanese classics: from tagines to spiced couscous and delicious falafel to aromatic kebabs. Discover a whole new world with Al’Fez Discover a whole new world online at... alfez.com | alfez.nl @alfezuk @alfezuk Al’Fez Tear & Share Flatbread Recipe Suggestions: 4 Authentic Flatbreads with a Spicy Moroccan Top with crumbled Feta Cheese, Rocket Leaves, Olives, Seasoning Mix Toasted Pine Nuts or Pomegranate Seeds - or drizzle with Lemon Juice for some extra zing! Add a touch of the exotic to your meal with these deliciously moreish Moroccan style ﬂatbreads. Topped with our house-blend • Mix Moroccan Seasoning with oil of spices, these breads make a delicious appetiser or meal • Spread Seasoning on bread accompaniment. • Grill or Bake • Top and serve as desired Figs, Feta & Rocket Olives, Onion & Try with Parsley Za’atar too! Beetroot, Carrot& Goats Labneh Za’atar Al’Fez Za’atar Spice Blend Cheese Salad A herby and aromatic blend of Thyme and Sesame Seeds Za’atar is a versatile, fragrant and tangy seasoning mix that is used throughout Middle Eastern cuisine to add warmth and subtle nuttiness to dishes.
[Show full text]
1St February 2016
Phone 1800 437 243 Herbie's Spices 4/25 Arizona Rd Charmhaven 2263 www.herbies.com.au Date Effective From: 1st February 2016 Qty Product Size Weight Price Qty Product Size Weight Price Qty Product Size Weight Price 32° SPICE - Just Hot Enough 40g SML PKT 40 4.75 CHERMOULA SPICE MIX 50g SML PKT 50 4.80 DILL SEED WHOLE 30g SML PKT 30 3.20 AJOWAN SEED WHOLE 30g SML PKT 30 3.25 CHERMOULA SPICE MIX 90g LGE PKT 90 8.00 DUKKAH 50g SML PKT 50 6.00 AKUDJURA (Bush Tomato Ground) 20g SML PKT 20 7.65 CHETTINAD SPICE MIX 35g SML PKT 35 5.70 DUKKAH 100g LGE PKT 100 10.20 ALEPPO PEPPER (Turkish Chilli) 35g SML PKT 35 4.90 CHILLI ANCHO POWDER 30g SML PKT 30 4.40 FAMILY FRIENDLY STIR-FRY SEASONINGSML 40g PKT 40 5.60 ALLSPICE GROUND 30g SML PKT 30 3.50 CHILLI ANCHO WHOLE 30g LGE PKT 30 5.20 FENNEL POLLEN 3g SML PKT 3 9.95 ALLSPICE WHOLE (Pimento) 25g SML PKT 25 3.50 CHILLI BIRD'S EYE WHOLE 15g SML PKT 15 4.50 FENNEL SEED GROUND 40g SML PKT 40 3.00 AMCHUR POWDER (Green Mango Powder)SML 45g PKT 45 4.75 CHILLI CHIPOTLE POWDER 30g SML PKT 30 7.50 FENNEL SEED LUCKNOW WHOLE 45g SML PKT 45 4.80 AMOK SPICE MIX - Cambodian Fish Curry SML40g PKT 40 6.00 CHILLI CHIPOTLE WHOLE 25g LGE PKT 25 6.25 FENNEL SEED WHOLE 30g SML PKT 30 2.65 ANISEED GROUND 30g SML PKT 30 3.75 CHILLI FLAKES HOT 25g SML PKT 25 2.90 FENUGREEK LEAVES (Methi) 5g SML PKT 5 2.50 ANISEED MYRTLE LEAF GROUND 10g SML PKT 10 4.35 CHILLI FLAKES MEDIUM 35g SML PKT 35 3.00 FENUGREEK SEED GROUND 55g SML PKT 55 3.50 ANISEED WHOLE 25g SML PKT 25 3.80 CHILLI GUAJILLO WHOLE 30g LGE PKT 30 5.80 FENUGREEK SEED
[Show full text]
Mix Your Own SPICES V2
Revelations mix your own SPICES v2 www.svRevelations.com Achaar Ka Masala Yield: 1 cup Masala, a ground spice mixture is perhaps the most common and the easiest way of using 1 tablespoon red chilly powder whole spices. It takes a little effort to combine spices at home and make a spice blend. In the multitude of spice mix, Achaar Ka Masala stands out for its bright color. 1 tablespoon turmeric powder 3 tablespoons mustard seeds (sarson) 1 tablespoon fennel seeds (saunf) In a heavy bottom pan dry roast the mustard seeds for 1 - 2 minutes. Transfer to a bowl. Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting. 1 tablespoon fenugreek seeds (methi dana) Transfer to the same bowl as mustard seeds. 1 tablespoon carom seeds (ajwain) Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one. 2 teaspoons nigella seeds (kalonji) Add the roasted spices in a blender and grind to a coarse powder. Transfer the masala mix to a bowl. Add salt, amchur, red chili powder and turmeric powder. 1 tablespoon salt (or to taste) Stir to combine. Store the Achaar Masala in a clean, dry airtight jar at room temperature. Make sure to use dry spoon to scoop out the masala. Achaar Masala has a shelf life of more than 6 months if stored at ideal conditions. Adobo Seasoning Yield: 7 tablespoons Prep Time: 10 minutes 2 tablespoons salt This seasoning is used often in Mexican and Filipino dishes. 1 tablespoon paprika 2 teaspoons ground black pepper In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic 1 1/2 teaspoons onion powder powder, and chili powder.
[Show full text]
Epicentre Spice Guide
SPICE The Epicentre Guidebook Edited by Barry Mortin © 2013, The Epicentre. All rights reserved Please Note: This ebook is by no means a complete encyclopedia of spices. Please refer to our website, theepicentre.com for more comprehensive information. Please register for updates, special oﬀers and to win spices! Register at theepicentre.com SPICE The Epicentre Guidebook CONTENTS Ajwain .....................................................................1 Herbes de Provence.........................................43 Aleppo Pepper.....................................................2 Juniper..................................................................44 Allspice ...................................................................4 Kaﬃr Lime leaves..............................................46 Amchur...................................................................7 Lavender..............................................................48 Ancho Chile...........................................................8 Lemongrass .......................................................50 Anise .......................................................................9 Mace......................................................................51 Annatto................................................................11 Mint .......................................................................53 Basil .......................................................................13 Nigella ..................................................................55
[Show full text]
Seasoning Blends (Two Sides)
Guide #4 - Seasoning Blends (two sides) Canadian Steak Seasoning All are 100% natural and glutten A Northern delight with a peppery, salty, and garlic-y mix. Uses: Steak, free! Flavors in yellow are salt free! hamburgers, potatoes, vegetables, fish, chicken and beef. Adobo Seasoning Chinese 5 Spice - Salt Free! In Spanish the word “Adobo” means seasoning, making the translation of Five spices for five flavors – Sweet, sour, hot, savory and warm. Uses: this popular blend “seasoning seasoning”. Uses: Guacamole, beans, bur- Chinese cooking, rice, stir fry, pork and vegetables. ritos, chicken, fish, pork and Mexican Cooking. Chipotle and Honey Rub All Purpose Seasoning Sweet with some heat! This one is just plain good! Uses: Chicken, beef, A true “all purpose” seasoning blend. The paprika adds a nice kick. Uses: potatoes, vegetables, wings, ribs, mmmmm! Almost everything including chicken, pasta, meat, eggs, steak, hamburg- ers, vegetables and rice. Creole Louisiana Seasoning influenced by West Indies influences. Uses: Creole All Around Good Grinder Blend - #1 Top Seller! cooking, oysters, gumbo, crab cakes, chicken, crawfish and jambalaya This is the one that got this place started! This is the perfect blend of Himalayan salt, peppercorns and 14 herbs and spices. Uses: Anything! Garam Masala- Salt Free! Eggs, rice, fish, poultry, beef, veggies, cheese, salads, you name it! Garam Masala literally means “warm spice blend.” This blend is pungent, warm and strong. Uses: Indian cooking, fish, pork, chicken, lamb and po- Barbecue Seasoning tatoes, or even add to your morning cup of coffee for a touch of warmth Hot, full flavored, with some smoke! The paprika and ground red pepper and spice.
[Show full text]