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Ghost Chili Sea Salt
best said - a salt that bites back! hottest thing I've ever put in my mouth but used in moderation really adds a nice kick to a lot of recipes!
Our Price: $1.50
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Espresso Salt
Espresso Brava Sea Salt: In Italian tradition, espresso is best enjoyed in one hot gulp. Around here, we adore the fusion of espresso with sea salt. It's not only a delicious addition to chocolates and desserts, it is also a rising star in rubs and marinades for steak, pork, or whatever you can think of! A delicious match with a cognac reduction, or anything with nutmeg, anise, vanilla, cherry, hazelnut, raspberry...The only limit for this Fusion Sea Salt is your imagination.
Our Price: $1.50
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Black Truffle Salt
Fresh ingredients are infused without compromising the purity of the sea salt. Fusion Black Truffle Salt utilizes the unique power of sea salt to intensify the aroma and complex flavors of this exquisite mushroom. Truffle salt is ideal with egg dishes, pasta, mashed potatoes and red meat even on buttered popcorn. Features include: -Aroma of unique sea salt -Flavors of exquisite mushroom-Interesting seasonings for food and cooking-Ideal for egg, meat dishes and buttered popcorn

price is per ounce
Our Price: $5.00
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Aux Anysetiers Herbs de Provence

The most honored herb blend in the world, Herbes de Provence is the basis of Provence French cuisine, and can do extraordinary things for any dish. This special combination of Fennel, Marjoram, Savory and Sage will add depth and complexity to your fish dishes.

Add to soups and salads, use as a rub for meat poultry or fish, in marinades or sprinkled on vegetables or on breakfast potatoes - reusable potter.
Our Price: $12.50
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Aux Anysetiers Herbs Special Pizza
The most honored herb blend in the world, Herbes de Provence is the basis of Provence French cuisine, and can do extraordinary things for any dish. This special combination of Oregano - Marjoram - Thyme - Basil lends itself to the perfect Pizza seasoning.
Our Price: $12.50
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Saffron - Kashmar

A captivating fragrance!

The purple flowers of saffron bloom in autumn and produce three long stigmas.These filaments are harvested by hand, with great care.

Enveloping flavor, slightly bitter, fragrance and pretty persistent yellow-orange spice make one exception.

Origin:
Native to Asia Minor, saffron soon invaded the Mediterranean basin.

Culinary use:
- With foie gras 
- In a lamb confit 
- In a gratin of mussels 
- In a paella or bouillabaisse 
- In citrus juice poured over apple-pear salad. Make it soak in warm water for half an hour before use.
Our Price: $19.50
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