Casablanca Market Preserved Lemons from Morocco
Casablanca Market's preserved lemons have a bright, balanced flavor, and they aren't overly salty or bitter like some brands. We like that they add a bold, piquant kick to dishes without being too sour, and their tender texture is perfect for chopping finely and incorporating into recipes.
Jacobsen Salt Co. Infused Black Garlic Salt
We love the deep savoriness and subtle fermented funk of this infused black garlic salt, whose every component is made in-house by Jacobsen Salt Co. near Portland, Oregon. Aged for two to three months in controlled heat and humidity until it undergoes the Maillard reaction (the same phenomenon that gives seared meats their umami flavor), black garlic is more mellow than raw garlic, with caramelized notes and a delicate balance between sweet and savory. Jacobsen Salt Co. grounds black garlic into a powder and mixes with the company's flaky, hand-harvested Pacific sea salt.
Azienda Agricola Caravaglio Capers in Extra-Virgin Olive Oil
Harvested on the Aeolian Islands off Sicily’s northeastern coast, these plump, meaty capers are a world apart from the usual tiny nonpareils. Picked and preserved in olive oil flavored with oregano, bay and vinegar, they pack a bright, balanced herbal flavor—none of the sharpness of most capers. Try them in salads, pasta sauces or even pizza.
Masseria Mirogallo Diavolicchi Hot Peppers in Extra-Virgin Olive Oil
It’s no secret that we love chilies at Milk Street, and the diavolicchi from Masseria Mirogallo are some of our favorites. Their name comes from the Italian word for devil because they are said to be hotter than hell, but they also have a bright flavor and sweet finish. Hand-selected and packed into jars with only wine vinegar and extra-virgin olive oil produced from the same farm on which the peppers were grown, diavolicchi's piquancy will define and sharpen a dish’s flavors. Use to cut through a starchy pasta dish, clarify a rich braise or stew or heighten sauces. And don’t throw out the oil! It’s terrific in vinaigrettes or used for sautéing vegetables, seafood and eggs.
Masseria Mirogallo Sun-Dried Tomatoes
We prefer Masseria Mirogallo’s sun-dried tomatoes over other brands for their pure, authentic Basilicata flavor. The high-quality, fruity extra-virgin olive oil as well as the earthy oregano, grown alongside the tomatoes, make for an especially balanced and refined product. Use these meaty, supple sun-dried tomatoes to add texture and a sweet accent to your dishes. Dice and add to tomato-based sauces for an exciting twist—try adding a few tablespoons to our Spaghetti Puttanesca. We also like to add them chopped to bulgur pilaf, or even mixed into kibbeh.
Canaan Organic Fair-Trade Freekeh
Canaan's organic freekeh has a delicate, toasty aroma and an earthy, nutty taste, with subtle grassy notes from the green wheat and a satisfying chewy texture. Use this grain as you would brown rice or quinoa, for a simple side or pilaf.
Canaan Organic Fair-Trade Maftoul
Similar to couscous, maftoul consists of small pearls hand-rolled from whole-wheat bulgur and flour.
Bo Tree Salted Pepper Berries
One of our favorite products from Bo Tree are salted-and-preserved green peppercorns. Similar to capers, the peppercorns pack a bright burst of spicy, floral flavor coupled with a chewy, juicy and addictive texture.
Agrumato Extra-Virgin Olive Oil with Citron
This small-batch olive oil is made by pressing ripe citron fruit with hand-harvested olives, for a balanced, boldly flavored olive oil that captures the fresh aroma of citrus without any added tartness. We love how this citron oil is robust, full-bodied and smooth, yet light thanks to its refreshing citrus flavor. The aromatic compounds and silky-rich mouthfeel of Agrumato are best enjoyed raw to fully appreciate their complexity. Try citron-pressed oil as a finishing oil for fish, chicken or pork; the fruity brightness can even work as a substitute for lemon zest if you don't have fresh citrus handy. Or drizzle the oil over winter vegetables or bitter greens as a refreshing counterpoint without adding acidity. We also use it in place of extra-virgin olive oil in our Feta-Herb Vinaigrette for added fruity aroma to balance the salty cheese. Or swap out some of the lemon juice in our Lemon and Herb Pilaf wih Hazelnuts and fold in some of the oil instead—citron's floral notes are a great pairing for the naturally sweet hazelnuts.
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.
Ingredients: Calamansi juice, spirit vinegar, cane sugar
Net Volume: 250 milliliters
Place of Origin: France
It is fabulous in salad dressing—both olive-oil vinaigrettes and mayonnaise-based sauces—especially with arugula and hazelnuts, or over a thinly sliced cabbage slaw with sugar snap peas. You can also add it to plain Greek yogurt with a handful of fresh herbs and chili flakes for a crudité dip or sandwich spread. We also like calamansi vinegar's tart brightness whisked with sautéed shallots, butter and fresh thyme leaves as a quick pan sauce for shrimp, salmon or scallops. Or drizzle over roasted vegetables for accent—this vinegar is a great alternative to small amounts of lemon juice. On the sweet side, try it also a great way to tone down sweetness in desserts. Add a teaspoon or two to caramel sauce to drizzle over ice cream; it's particularly good with vanilla, cinnamon or ginger ice cream. Or try adding a little to any citrus-flavored pound cake, Bundt cake or bar cookie for complexity.[/how-to-use-break] Calamansi's flavor can best be descirbed as a cross between lime and Mandarin orange. Try a splash in seltzer water with ice to get the best sense of its flavor.