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Herbs & Spices

Herbs & Spices
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10272
This coarse, black salt from Hawaii is renowned for its texture and color. The color is created by bonding high quality, activated charcoal to pure Pacific Ocean sea salt. Hawaiian Black Salt excels as a finishing salt. The coarseness adds a delightful crunch and a subtle saltiness to most dishes. Use Hawaiian Black Salt as a finishing salt on a piece of pan-seared halibut, or as a garnish on a seared piece of char or salmon. It is also exceptional with foie gras. Suggested Use: Sprinkle onto vegetables, salads, fish and other meats.
$12.49
10273
This salt's pinkish-brown color comes from Hawaiian red clay called alaea, which is rich in iron oxide. The clay imparts a subtle flavor to the sea salt. This large crystal salt adds depth and complexity to savory dishes with its earthiness. Suggested Use: Excellent mixed with herbs for use on fish. Wonderful on grilled meats and vegetables.
$10.99
10274
This traditional Pacific sea salt has been made for hundreds of years on the islands of Hawaii where local inhabitants add natural, red Alaea clay to give the salt its burnt sienna coloring. The Alaea clay serves to mellow the sharpness of the salt, softening the flavor. This salt has historically been used in sacred Hawaiian rituals, but today's chefs can showcase its color and texture. It can be sprinkled over poached white-fleshed fish, giving the delicate preparation both color and crunch.
$10.99
10275
Our Smoked Sea Salt provides a smooth, smoky flavor, but without the bitterness. It is flavored with 100 natural smoke flavoring. Use as a finishing salt, or add it to rubs or seasoning blends. This salt is great on grilled meat and vegetables, or in Bloody Marys. Create your own ideas with this new, versatile condiment. Suggested Use: Use as a finishing salt, or add it to rubs or seasoning blends. This salt is great on grilled meat and vegetables, or in Bloody Marys. Create your own ideas with this new, versatile condiment.
$13.19
2330
This is a tropical spice mainly grown in Jamaica and became known as Jamaica pepper. Allspice has a pleasantly fragrant aroma and the name reflects the strong taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. This spice gives a gentle, warm flavor to cakes, jams, and fruit pies. Allspice is mainly used in the food industry in such items as ketchups, pickles, sausages, and in meat canning. In Jamaica the spice is widely used in soups, stews, and curries.
$8.99
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2333
This is a tropical spice mainly grown in Jamaica and became known as Jamaica pepper. Allspice has a pleasantly fragrant aroma and the name reflects the strong taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. This spice gives a gentle, warm flavor to cakes, jams, and fruit pies. Allspice is mainly used in the food industry in such items as ketchups, pickles, sausages, and in meat canning. In Jamaica the spice is widely used in soups, stews, and curries.
$7.49
2336
Native to the Middle East, Anise Seed smells and taste like licorice. The Europeans use it in cakes, cookies, and sweet breads. In the Middle East and India, it is used in soups and stews. To make a sauce for grilled fish, just combine melted butter, toasted Anise Seed, lemon juice, and minced green onion. Anise Seed can be added to seafood stews for a delicious Mediterranean flavor.
$8.69
2345
There are many types of basil, which vary in size, color, and flavor, and all can be used for culinary purposes. Basil goes with almost everything, but it has a special affinity with tomatoes. Freshly torn basil leaves are delicious on a salad of sliced tomatoes, lightly seasoned with salt and freshly ground pepper and drizzled with a fruity extra-virgin olive oil, accompanied by crusty bread. Italians cooks, however, preserve their prolific basil crops by filling a jar with the leaves, lightly salting them, topping up the jar with olive oil, closing it tightly, and storing it in the refrigerator.
$3.19
2351
The bay tree may have come originally from Asia Minor but it has been in the Mediterranean region for so long that it is thought of as native. In the kitchen , the bay leaf is indipensable. It seems to go in and with almost everything: from savory meat and fish dishes, to pasta sauces and even sweet dishes such as custard.Bay leaf is flavorful enough to act as a substitute for the whole bundle.
$5.49
2352
Onion, celery seed and garlic enhance other flavors in this vegetarian option for homemade soups. Also delicious as a base for gravies and casseroles.
$10.19
2354
Native to Asia and northern and central Europe, this spice has a pungent aroma and comes from a member of the same aromatic family as parsley.With its warmth and slight bitterness it can be combined with fruits and vegetables to add a hint of lemon. Caraway is popular in central European and Jewish cooking to flavor breads, sausages, sauerkraut, cabbage, soups, and cheeses.
$3.49
2358
Cardamom enhances both sweet and savory flavors. It is one of the essential components of many spice mixes in India. Germany and Russia widely use this spice for spiced cake, pastries, and breads. Whole pods, lightly crushed, can be used to flavor rice, poached and braised dishes, and casseroles. Cardamom is good with roast duck, poached chicken, in marinades, or spiced wine
$35.49
2359
Cardamom is the fruit of a large, perennial bush that grows wild in the rainforests in southern India. Cardamom has an aroma which is strong but mellow, fruity and penetrating. The taste is lemony and flowery with a note of camphor or eucalypt; it is pungent and smoky with a warm, bittersweet note, yet it is also clean and fresh. Cardamom enhances both sweet and savory flavors. It is one of the essential components of many spice mixes in India. Germany and Russia widely use this spice for spiced cake, pastries, and breads.
$37.49
2360
Catnip is most commonly used to induce a giddy, euphoric state in cats. However it also has an assortment of other uses, such as its use as an insect repellent, aid in menstrual cramps, toothaches and as a hair lightener.
$14.99
2362
Cayenne pepper takes its name from its supposed centre of origin, the Cayenne region of French Guiana. Other names for this dusty but slightly aromatic spice are Bird?s Beak, Chilliepin, Guinea Pepper, and Mad Pepper. It is hot, pungent and biting, but not as powerful as the hotter chillies. Cayenne pepper is a finely ground pepper prepared from the seeds and pods of various types of chilli. The powder is red or red-brown in color. It should not be confused with the vine peppers which yield common black pepper. Cayenne pepper can be used as a spice in cooking: or as a condiment at table, generally with sea foods, such as oysters, sardines, smoked salmon and trout, scallops, fried mussels, crab, lobster and crayfish. It may be sprinkled over soups and hors d?oeuvres. It can be eaten with eggs and egg dishes such as omelettes and souffl?s. It is also good with roasted, grilled, fried, or stewed meats. It adds spiciness to stews, casseroles and sauces, especially cheese, barbecue and shellfish sauces.
$4.49
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