Milk Street Garlic Confit
The worst recipe ingredient is, “4 cloves garlic, minced.” You know that it is going to be hard to do, it will make a mess, and you will end up with garlic all over your cutting board and knife. Jarred supermarket garlics are, well, awful! They often taste bitter and harsh or lack flavor altogether. Our solution to this problem is to create a garlic confit—mellow but full-flavored and enhanced with a few nice touches, including bay leaves, Aleppo pepper, ghee, olive oil and a hint of lemon. You will never have to mince garlic again!
Milk Street Sumac
Ground from tart berries, tart and fruity sumac is a souring agent used throughout the Middle East. Consider it a “dry” acid to add zip to your basic morning eggs (fried eggs with sumac and za’atar) or our Sumac-Spiced Chicken (Musakhan).
Milk Street Sofrito
We created our sofrito to be the perfect building block to cook a wide variety of recipes in less time, based on the tradition of Italian and Spanish grandmothers who make this by the jar to simplify cooking and boost flavor. After much testing, we came up with an aromatic base of sautéed onions, carrots and celery, complemented by the bright tones of tomatoes, white wine and vinegar. For additional depth, it has earthy, umami notes from mushroom powder, aromatic notes of rosemary and thyme, and just a hint of heat from black pepper and Kashmiri chili powder. A few tablespoons of this jammy sofrito is all it takes to spread rich, concentrated power into soups, sauces, stews, braises and nearly anything else that needs a boost of big flavor.
Milk Street Pickled Red Onions
Like flaky salt or a squeeze of lemon, pickled red onions are one of those essential hip-pocket ingredients that will make a dish pop. They’ve got the right combination of piquancy and sweetness to elevate and sharpen flavors and an addictive crunch to keep a dish engaging start to finish. But after being dissatisfied with the versions we found on the market, we decided to make our own. Milk Street’s Pickled Red Onions are the perfect balance of tart, sweet, spicy, with rich onion flavor. The addition of coriander, allspice and árbol chili adds a great depth to the mixture, while the fresh crunch adds bright texture—other versions we tried were mostly mush. Use as an all-purpose accent for almost any dish, from tacos to curries to salads.
Milk Street Urfa Pepper
Produced in Turkey, this glossy, deep burgundy-colored chili flake has an earthy, cocoa-rich flavor with moderate heat level and stone-fruit finish to it.Urfa pepper is best used as a garnish on roasted meats, winter squash, legumes, even pizza. We keep a bowl on the table.
Milk Street Sichuan Salt
Milk Street’s Sichuan Salt tingles the tongue with prickly Sichuan peppercorns rounded out with warm five-spice powder, musky white pepper and a touch of sugar. Well rounded, it's an all-purpose seasoning that we dust over roast chicken, seared steaks, vegetable stir fries, chewy fried noodles and snacks like popcorn. It blends well with sesame oil to drizzle over sautéed greens or roasted sweet potatoes. Or blend with a little cornstarch and use as a coating for sautéed cutlets or cubed tofu.
Milk Street Smoked Paprika
Milk Street's Smoked Paprika packs a potent smokiness and is a valuable ingredient for adding body and depth. Essential to Spanish cooking, smoked paprika is just that: chilies slowly dried over smoldering wood before being ground.
Milk Street Veggie Lift Spice Blend
- Net Weight: 3.5 ounces
- Ingredients: Salt, fenugreek, black pepper, caraway seed, coriander seed, dill, dehydrated garlic
Milk Street Rice Spice Spice Blend
Transform rice with this savory, warming blend that includes bright coriander seed and sweet fennel with dill, onions and garlic. A touch of red miso adds a rounded umami flavor to this aromatic blend, which turmeric contributes earthiness and color.
Milk Street Coconut Ginger Cream Coffee Sugar
Evoking the earthy, floral flavors of India's garam masala, this blend combines buttery coconut with spicy ginger and other warming spices, including cinnamon, nutmeg, cardamom and coriander; its creamy caramel finish is great for sweetening black tea and rum-based cocktails.
Milk Street Marinara Magic Spice Blend
A crafted mix of fennel seed, oregano and chili flakes with onions, garlic and Parmesan adds instant depth and flavor to any marinara sauce. We also add a surprising ingredient: red miso, which contributes a robust umami flavor as a counterpoint for the brightness of tomatoes.
Milk Street Poultry Power Spice Blend
Reminiscent of yellow curry, Milk Street's Poulty Power Spice Blend features abundant warm spices, chilies and piquant flavors like tart mango (amchoor) and zesty citrus to enhance the flavor of poultry.
Milk Street Chili Lime Spiced Salt
This seasoned salt is Milk Street's homage to a ubiqitious tangy-tart spiced salt we tried in Mexico, which is dusted on everything from street corn to roasted meat. Our spin on this do-it-all garnish is tart, spicy and smoky-sweet, made with a blend of chilies, lime and earthy brown sugar.
Milk Street Ginger Confit
The worst thing in any recipe is seeing, “2 tablespoons of ginger, grated.” Ginger is one of the most annoying ingredients to prep. It’s a pain to peel, grating takes forever and by the end, you’ve probably dirtied a spoon, plate and a grater—which gets packed with stringy fibers. Instead, reach for Milk Street Premium Essentials Ginger Confit, the closest thing to fresh ginger you’ll ever taste out of a jar. Supermarket ginger pastes can be stinging-sharp, packed with additives and unpleasantly fibrous, so we developed this product to solve those problems to produce a fresh, clean ginger taste. Never grate ginger again!
Milk Street 5-Pack BBQ Blends Sampler Pack
Milk Street’s Tuscan Fennel and Herb takes its cues from the bold blends Tuscan cooks slather on pork for the classic dish, porcetta. Sweet fennel seed is paired with mixed herbs, pungent garlic, sharp chili and bright citrus. Oaxacan Chili Spice showcases fruity guajillo and morita (chipotle) chilis, warming spices, garlic and a touch of earthy raw sugar to temper the heat. It’s complex and smoky-sweet, just shy of spicy. Argentine Chimichurri Rojos elevates smoky, sweet and spicy paprika with garlic, oregano and tangy red wine vinegar. Smoky Catalan Spice combines Spain’s finest sweet and smoked paprikas with herbs and a touch of raw sugar for an all-purpose blend. And Punjabi Tandoori Curry is a heady blend of warm and earthy spices, plus turmeric, garlic and bright Kashmiri chili. It’s inspired by the spice rub slathered atop meats and more for blazing-hot tandoor roasting.