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.
Le Bon Magot Spiced Raisin Marmalata
Le Bon Magot's raisin preserves are a careful balance of sweet and savory, featuring a woody, earthy aroma and dried-fruit depth punctuated by bright bursts of flavor when you bite into the raisins. This marmalata is flavored with an elegant version of ras el hanout, the classic North African spice blend made with cardamom, cumin and cinnamon. The producer uses dried rose petals for added complexity, while smoked cinnamon and a touch of chili impart a lingering warmth.
Le Bon Magot Lemon-Sultana Marmalata
Inspired by the flavors of the Silk Road, Le Bon Magot's small-batch artisanal marmalades have an astounding depth of flavor. These bright, well-rounded preserves have a strong, floral saffron flavor up front, without an overwhelming aroma; earthy anise notes of caraway and rich honey round out the marmalata, giving it complexity and balance. The sweet-tart quality of the sultanas—a type of golden raisin—is reinforced by verjus, an acidic juice pressed from unripe grapes, while thin ribbons of lemon zest add layers of tart, bright flavor.
Andrée Jardin Liquid Dish Soap
You won’t mind doing dishes when you have liquid dish soap as stunning as this. Made in France, this liquid cuts through grease and grime instantly without leaving a pesky film like other soaps can. It’s made with Marseille soap, known for its natural composition, and organic olive oil—so it won’t dry out your hands as you scrub either. Plus, it looks lovely sitting on any countertop, thanks to the elegant packaging. Plus, it comes in the most heavenly scents: refreshing sage basil, floral grapefruit rose and bright mint citrus.
Maison Martin Mistral Hot Sauce
Around 15,000 SHU on the Scoville scale, this smooth and glossy sauce has a well-balanced, aromatic herb character that sets it apart from most other hot sauces. We’ve seen some use herbs like oregano before, but never oregano and rosemary. The rosemary gives the sauce a truly French feel—with a soft sweetness and fresh taste that subdues its vinegar base. The effect is very much like walking through an herb garden— lots of different aromas mixing together into a tasty herbiness. With a mild kick, it’s spicy enough to curb a craving for heat but you taste more clean pepper flavor, which won’t blow out your palate.
Gaec Haranea Organic Pimente D’Espellette Purée
Piment d’espelette is more commonly seen as a dry powder, but we love this paste for its vibrancy and robustly juicy flavor. Emblematic of French Basque cuisine, the espelette pepper is a medium to medium-hot pepper, with a very round, fruity flavor. It has a bit of that “spicy” flavor initially, but with a heat that doesn’t linger. The fruity flavor that it’s known for is sort of a cross between fruity Fresno chilies and earthier dried guajillo or ancho chiles, so it’s very flexible and can work well with pretty much any cuisine. A bit of vinegar keeps it bright in flavor (and acts as a preservative) without overpowering the flavor.
French Farm Lavender of Provence
Culinary lavender infuses foods with a one-of-a-kind flavor and aroma that can be found in kitchens throughout the South of France. Filled with deep floral notes, this beautifully packaged lavender from French Farm is sourced from Provence. It retains a strong floral aroma even though it’s been dried, allowing fragrant herbal notes to stand out and complement a range of dishes. Ideal as part of a rub for lamb or game, as an infused syrup for cocktails, or baked into a cookie for elevated taste.
Huilerie Beaujolaise Honey Vinegar
Jean Marc Huilerie Beaujolaise honey vinegar is just that: a nuanced honey made from honey. Its got a warm all-purpose flavor that works beautifully for dressings, vinaigrettes and pan sauces. The honey flavor is subtle, though pairs particularly well with pork, chicken, winter squash, sweet potatoes, bitter greens and nuts.
#changethewayyoucook
