Il Colle Del Gusto Sicilian Pistachio Spread
Made from Sicilian pistachios and extra-virgin olive oil, Pistacchiosa is a creamy, aromatic spread you will want to put on all your desserts and, yes, eat straight out of the jar.
Huilerie Beaujolaise Calamansi Vinegar
We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange.
Yugeta Double-Brewed Shoyu Soy Sauce
This traditional Japanese shoyu is less salty than supermarket brands yet still full of concentrated flavor and balanced with caramelized sweet notes. It's ideal for dipping and adds robust umami depth to recipes.
Villa Real Hot Chocolate with Almond
This hot chocolate has only a few raw ingredients, yet the beverage has a wonderful depth and warmth, as well as a complex flavor: creamy, nutty and perfectly balanced between bitter and sweet. The addition of ground almonds makes for a silkier, buttery mouthfeel, especially if you whisk the milk constantly while heating it; this allows the nutty aroma of the almonds to permeate the drink for a richer sensation and fullness of flavor. And cinnamon, a defining feature of Mexican hot chocolate, is an ideal complement for cacao's bitter undertones, as its spicy aroma brightens hot chocolate while its floral accents match those in the drink. We also like how the warming spice cuts through the creamy milk so the drink is satisfying but not overly rich. We found this chocolate to a fragrant finish that is slightly reminiscent of coconut.
Cepa Vieja Sherry Vinegar
Vinagres de Yema’s Cepa Vieja falls somewhere between a balsamic and a red wine vinegar, with a sweet flavor and lingering hint of raisiny must that is typical of aged sherries. Aged in 100-year-old oak barrels, the final product has the complexity of every previous batch, as well as smoky notes from the oak itself. The company—founded by renowned winemaker Fernando T. De Terry y Galarza in Spain’s Andalucia—produces its vinegar via the solera method, the same process used to blend sherries of different ages. With the flavor profile of sherry vinegar that has been aged for 25 years, Cepa Vieja is the oldest vintage available from the company. Try it combined with sweet-tart grapes in our Roasted Chicken Breasts with Grapes and Sherry Vinegar.
Big Island Bees 'Ohi'a Lehua Honey
This honey's airy, melt-in-your-mouth texture is great right off the spoon; mixed with butter or nut butters; or spread on toast, biscuits and cakes.
Black Garlic Molasses
This inky black, syrupy “molasses” is made from concentrated black garlic, which is garlic fermented long enough to render the cloves tender, mellow, earthy-sweet and utterly addictive. It's reminiscent of concentrated balsamic vinegar, without the acidic tang.
Desert Provisions Hatch Green Chile Powder
Taste the one-of-a-kind flavor of New Mexico's world-famous chilies at any time of the year with this shelf-stable Hatch Green Chile Powder. Available in Hot or Mild versions, Desert Provisions' product has a wonderful grassy, vegetal flavor like a green jalapeño but is more savory and earthy; the chili peppers' grassy, herbaceous aromas adds to the complexity. The Hot powder has a bold medium-hot warmth, while the Mild is still spicy but not overwhelming. A vital ingredient in Southwestern cuisine, New Mexico chili peppers are so iconic that they're in fact trademarked: Only peppers grown in Hatch Valley, New Mexico, can bear the name “Hatch chili,” and thousands of chili-lovers worldwide flock to the area for the annual Hatch Chili Festival, which takes place around Labor Day weekend at the end of the chili harvest. Desert Provisions, a purveyor of Southwestern specialties, carefully sources its Hatch-certified peppers from a fourth-generation New Mexico farm.
- Net Weight: 2 ounces
- Ingredients: New Mexico green chile
- Place of Origin: New Mexico
Mymouné Rose Water
Rose water is the aromatic, subtly perfumed essence that defines the flavor of many of the baked goods of the Middle East; it has the remarkable capacity to cut through saccharine sweetness. We like that Mymouné's product tastes clearly like rose and has a natural, not chemical, flavor, so it isn't perfumey like supermarket versions.
Haku Black Garlic Shoyu
Haku Black Garlic Shoyu is a sweet, salty, and umami soy sauce with complex aromas of earthy must. Brewed with wheat, shoyu has a sweeter, rounder flavor than other types of soy sauce, and black garlic imparts hints of fig, raisin, molasses that complement this shoyu’s subtle sweetness. Black garlic shoyu is often used in Japan as a finishing shoyu or as a stand-alone ingredient.
Wadaman Organic Golden Sesame Oil
This organic sesame oil, pressed by one of Japan’s top sesame growers, is without equal—earthy, clear, bold and strong. We consider sesame oil a pantry staple and use it in innumerous dishes like our Hot Oil Chard, easy and rib-sticking Sesame Stir-fried Pork with Shiitakes or sesame sauce for noodles.
Artisan Malt Vinegar
Artisan Malt Vinegar's smooth characteristics perfectly balance out the vinegar's acidity and add aromatic complexity—we were surprised at how similar the aroma is to a dark English stout. Artisan Malt Vinegar is a classic condiment for fish and chips, but we use it for a wide range of recipes.
Hebel & Co Chocolate Chunk Halva
No confection defies description like halva: dense yet flaky, creamy yet crunchy, sliceable yet spreadable. While the word “halva” can refer to a number of different sweets around the world, arguably the most popular version is tahini-based halva, a dense, semi-soft solid sweet that can be sliced and eaten, or flaked into airy, melt-in-your-mouth crumbles. The chocolate in Hebel & Co's halva is swirled in to create the perfect ratio of chocolate to soften the halva, yielding an especially soft, smooth texture. It's perfect for folding into baked goods or crumbling over oatmeal, yogurt or ice cream. We especially love how the ribbons of chocolate contribute sweet bursts of flavor but don't overpower the halva's nutty richness—think of this one as a sophisticated spin on chocolate and peanut butter.
Los Angeles-based company Hebel & Co makes its small-batch, wonderfully textured halva by hand using our favorite brand of tahini, Soom Tahini. Halva is often eaten on its own as a candy or spread on toast, but you can also crumble it over oatmeal or fold it into such desserts as homemade ice cream, brownies or cookie dough.
- Net Weight: 8 ounces
- Ingredients: Organic sesame seeds, organic tapioca syrup, organic cane sugar, chocolate (cocoa beans, organic cane sugar, cocoa butter), organic quillaja saponaria extract, organic vanilla extract
- Allergens: Contains sesame; manufactured in a facility that processes tree nuts.
Rumi Spice Pure Saffron from Afghanistan
After completing a tour of duty in Afghanistan, Kimberly Jung founded Rumi Spice, a company that grows, collects, and exports saffron, giving hundreds of local women well-paying jobs. It turns out that a good deal of saffron sold around the world is either old or made from dyed corn silk—Rumi Spice sells the real thing. This is premium saffron: collected by hand, sustainably farmed and ethically sourced. Here at Milk Street, we support Kimberly and the notion of helping the women of Afghanistan earn their own money directly for the first time in their lives.
La Vecchia Dispensa Organic 6-year Aged Aceto Balsamico di Modena IGP
La Vecchia Dispensa's Organic Balsamic Vinegar of Modena IGP has a full, well-rounded flavor and classic oak notes, with an initial burst of bright acidity followed by a rich sweetness similar to dried fruit.
Casablanca Market Moroccan Preserved Lemon Puree
Made from aromatic beldi lemons, this jammy-smooth puree is deliciously thick but melts easily—infusing every nook and cranny of a dish with bold flavor. Preserved lemons are widely used in North African cooking to add a burst of citrus and delicate funky tang to food, and Casablanca Market has harnessed the fruit’s unique flavor and blended it into a spoonable and scoopable format. The puree has a slightly-fruitier aroma and less salty flavor than whole preserved lemons, likely due to the the juices and oils being released during the blending process, and holds a similar texture to that of grated ginger—with a liquid-y halo of fragrant juice that forms around every dollop. Unlike a squeeze of regular lemon juice or dusting of zest, this unique product yields a softer character due to the lactic acid that forms during fermentation, which has a creamier flavor and texture that the zippy acidity found in fresh lemons—bringing brightness balanced with a seriously-addictive bite of sea salt.
Three Peaks 10+ UMF New Zealand Manuka Honey
Three Peaks' melt-in-your-mouth 10+UMF Manuka Honey is creamy, opaque and full of herbal complexity, with a deep amber hue and subtly hints of toffee. Even the most aromatic wildflower honeys don't come close to its multifaceted depth of flavor. It contains more than 200 compounds not found in other honey, which are widely thought to give it antibacterial and antimicrobial properties.
Acetaia Leonardi Balsamic Pearls
We like to think of these as balsamic caviar; when you bite into the pearls, all their volatile aromatic compounds are released at once so you can fully savor the depth and complexity of Acetaia Leonardi's authentic balsamic vinegar. It's a sharper, more immediate burst of acidity that highlights vinegar's vibrant intensity.
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