Our Coconut White Balsamic is wonderfully sweet, pleasingly tart, and redolent with the clean, natural flavor of coconut. It makes a fantastic dressing or marinade and is divine paired with our Persian Lime or Onion & Cilantro olive oils, or with our Toasted Sesame Oil.
This balsamic is progressively aged in wood barrels according to the Solera Method. It is PGI (Protected Geographic Indication) certified to come from Modena, Italy.
Ingredients: Garlic, Sea Salt, Demarara Sugar, Oaxacan Coffee Granules, Chiles, Pepper, Paprika, mustard, spices, coffee oil, tomato powder.
Uses: Use on steaks, ribs, pork, poultry, game, salmon and roasts. 1.7 — 2.8 wt oz
This White Balsamic is clean, crisp and very tart and boasts a lovely deep, rose blush. It has an amazingly fruity, complex bouquet that shines in a multitude of culinary applications. Use to dress fruit or vegetable salads, as a marinade, a glaze for poultry, with gelatin for a delicious fruit aspic or even in a mixed drink!
Although often used interchangeably, there is a difference between Cajun and creole cuisine. While both Cajuns and Creoles came from the French settlers in Louisiana, Creole people also have a Spanish heritage. Creole cuisine was first recognized by the writer George Washington Cable in 1880 and its distinctive flavors soon became identified with the French Quarter of New Orleans.
Whether you prefer jambalaya or gumbo, our creole seasoning blend captures that special flavor of New Orleans.
Ingredients: Garlic, onion, cayenne chili, spices, green-red peppers.
Uses: For Jambalaya, seafood soup, rice dishes and gumbo. 1.7 — 2.8 wt oz
This dark chocolate Balsamic Vinegar is rich, thick and resounds with the complexity of three different chocolates responsible for the depth of its flavor. Drizzle over vanilla gelato, mix with fresh berries or add zing to your chicken mole sauce.
Our naturally flavored balsamic condimento is aged in the traditional Solera Method comes from Modena, Italy.
Ingredients:Freeze dried gourmet shallots. .35 oz
Highly aromatic and vibrant, our savory Wild Fernleaf Dill Infused Olive Oil is a must-have Mediterranean staple. We recommend using it in dressings, marinades, salads, drizzled over spinach, fish, green beans, poultry, meat, in soups, egg dishes, sauces or olive oil based mayonnaise, roasted potatoes & vegetables, potato salad, braised white beans, or for baking herb breads and rolls. It pairs beautifully with the Sicilian Lemon, Oregano, Traditional, Pomegranate Balsamics and Champagne Vinegar. It’s a workhorse!
This aged Balsamic Vinegar is amazingly complex, with layers of authentic espresso and dark roasted coffee. It makes a fantastic glaze or barbeque base for pork, beef or chicken. Add a shot to make an “affogatto float”, which calls for a tall mug of vanilla gelato covered with coffee.
Our naturally flavored balsamic condimento is aged in the traditional Solera Method and comes from Modena, Italy.
Made with natural ingredients, our aged Black Mission fig balsamic vinegar from Modena is thick and ripe, bursting with fig flavor. Our most popular seller.
Our naturally flavored balsamic condimento is aged in the traditional Solera Method and PGI certified to come from Modena, Italy.
Ingredients:Sea salt, celery, mustard, chiles, ginger, bay leaf, spices.
Uses: Rub on salmon, fillets, shrimp, steaks and vegetables. 1.7 — 2.8 wt oz