Mom's Mala Sichuan Chili Sauce
Mom’s Mala Sichuan Chili Sauce is equally great as a tableside condiment or on its own as a sauce over noodles or rice. And it tastes great beyond Asian applications: try drizzling over our authentic Israeli Hummus or labneh, a Middle Eastern cream cheese, for flavorful dips to accompany crackers or crunchy veggies.
- Net Volume: 8 fluid ounces
- Ingredients: Canola oil, red pepper flakes, hot pepper powder, Sichuan peppercorns, organic cane sugar, kosher salt, star anise, organic cinnamon, and organic cloves
Fly By Jing Sichuan Chili Crisp
Straight out of Chengdu, one of China’s most famous food cities, this moderately spicy chili sauce blends a variety of Chinese dried chilies with a hint of numbing Sichuan peppercorns for the characteristic Sichuan mala (hot and numbing flavor profile). The chili base is enhanced with preserved black beans, mushroom powder, sesame oil and garlic for a complete flavor profile. The crispy bits of chili, the namesake ingredient of this dish, provide bursts of contrasting texture. We use it as a hot sauce at the table to enhance stir fries and vegetables, or use a spoonful of the oil to fry eggs and vegetables or sear a steak or salmon fillet. Its particularly good with Ginger-Scallion Steamed Cod, one of the kitchen’s favorite recipes. A spoonful can work wonders on steamed broccoli too—just add sliced scallions and sesame seeds.
- Net Weight: 6 ounces
Ingredients: Non-GMO Rapeseed oil, Non-GMO Soybean oil, Dried Chili Pepper, Fermented Black Bean, Garlic, Sesame Oil, Salt, Shallots, Mushroom Powder, Ginger, Seaweed, Sichuan Pepper, Spices
Allergens: Gluten free and vegan
Fly By Jing Zhong Dumpling Sauce
We are big fans of the bold and unique flavors of Sichuan cooking and are excited to stock this unique chili sauce imported directly from Chengdu, a city in the heart of the Sichuan region. This hot, sweet and complex sauce pairs a variety of Sichuan dried chilies with mouth-tingling Sichuan peppercorns for a profile that defines much of Sichuan cooking. This particular sauce is rounded out with soy sauce, mushrooms and brown sugar, among other flavorings, for a very complex sauce. Use it as a tableside condiment for stir frys or rice bowls, toss with chewy ramen noodles, drizzle over simple vegetables and use, of course, splash on your favorite dumplings.
- Net Weight: 6 ounces
- Ingredients: Non-GMO rapeseed oil, non-GMO soybean oil, dried chili pepper, garlic, sesame oil, brown sugar, mushroom powder, spices
- Allergens: Vegan
Villa Jerada Harissa
Villa Jerada’s Harissa No. 1 is our favorite version of this red pepper paste—native to North Africa—for its bright, complex flavor. While many store-bought varieties have a one-dimensional spicy flavor, this harissa layers acidity and fruitiness with preserved lemons, a touch of vinegar and tomato paste for a lively, tangy condiment. Moroccan-born Mehdi Boujrada, founder of Villa Jerada, based this product on his mother’s recipe; in addition to a spicy kick, the harissa balances smoky cumin and fresh mint for a complex sauce. Villa Jerada uses just enough high-quality Moroccan olive oil to make the harissa spreadable and smooth without diluting its flavor, as opposed to conventional brands that contain a high proportion of water and vegetable oil.
Use Villa Jerada’s Harissa No. 1 in sauces for a spicy accent or enjoy its complexity as a standalone sauce; in our opinion, there is very little it won’t improve. Add a spoonful to your marinara sauce, or squirt a bit into your hamburger or meatball mix for instant depth. Slather harissa on the inside of a grilled cheese made with a mild Monterey Jack or pepper jack—add a little crumbled feta if you have it. One of our favorite ways to use harissa is in our take on a North African classic, Harissa Shakshuka with Grape Tomatoes —the poached eggs are a great counterpoint to harissa’s chili heat. Mix three parts butter with one part harissa for a delicious compound butter to accompany our Yogurt Flatbreads with Flavored Butter or to put on resting steaks, chops or roast chicken, where it can mix with the meat’s juices for an instant sauce. For easy dips with just the right level of spice, try our Greek Yogurt-Harissa Dip or Spicy Harissa Dipping Sauce. You can also mix with mayonnaise for sandwiches (perfect with turkey) or egg or tuna salads. Or add a squirt to deviled egg filling or dollop on top for a contrast to the creamy filling. Top with chopped cilantro or diced pickled jalapeños.
- Net weight: 6 oz.
- Ingredients: Dried chili peppers, water, olive oil, cumin, coriander, garlic powder, preserved lemons, mint, caraway seed, tomato paste, vinegar, salt.
- Place of origin: Morocco
CS Fishery Oregon Albacore Tuna
While we love boutique cans and jars of tuna imported from Italy, Spain and Portugal, their prohibitive pricing makes them feel like a real splurge. This Pacific albacore tuna is caught and canned often within the span of a day, so its freshness rivals the European quality but at a much lower price point. Unlike supermarket tuna, which can be mealy or soggy, CS Fishery's product is wonderfully dense and flaky—you can tell this is tuna meat. The fresh, mild and meaty fish is packed in olive oil and seasoned with Jacobsen sea salt, made from the same waters from which the fish are caught. This is premium American tuna—with a clear supply chain—at a reasonable price.
The tuna is delicious flaked onto a Nicoise salad or folded into a tuna salad with mayonnaise, herbs and a few chopped sweet-sharp Peppadew peppers. For a Spanish twist, we like to flake the tuna into a batch of deviled eggs, adding a few chopped olives, pickled peppers and minced fresh basil or thyme. An Italian classic is tuna mayonnaise, or tonnato, which is perhaps a ripe tomato’s best partner. Joshua McFadden—the chef of Ava Gene’s in Portland, Oregon—lays down a thick schmear of tonnato beneath a simple, lightly dressed green salad; he also inspired our Sugar Snap and Radish Salad with Olive-Oil Tuna. We also love CS Fishery's tuna with pasta: Combine it with capers, herbs, garlic and fruity olive oil in a quick pantry pasta sauce. Or make a simple pasta topping by warming flaked tuna with sautéed garlic, chili flakes and scallions; toss with fruity extra-virgin olive oil, arugula, capers and toasted breadcrumbs (skip the cheese on this one).
- Net Weight: 7.5 ounces
- Ingredients: Wild albacore, Oregon Olive Mill extra-virgin olive oil, Jacobsen Salt Co. kosher salt
Soom Premium Tahini
Many supermarket tahinis are over-roasted, which gives them an unpleasant, bitter flavor. They are also too thick and hard to stir into a creamy blend. Soom's tahini has a full, nutty flavor as well as a pourable and well-balanced texture, made from single-origin white sesame seeds from northwestern Ethiopia that have an ideal oil-to-protein ratio.
Try it in our ultra-smooth Israeli Hummus or baba ghanoush. We also mix it into yogurt with a handful of herbs and a pinch of salt for a quick dip or sandwich spread—this Beet Tahini Dip we tried in Egypt is also a must. Or use tahini in our Cauliflower with Tahini, or brush over mixed grilled vegetables—peppers, onions, eggplant—with a squeeze of lemon or lime juice before serving.
On the sweet side, try tahini drizzled over vanilla ice cream with honey, or swapped out for peanut butter with your favorite jam on whole-grain bread. We like tahini best with apricot or raspberry jam, where the acidity sharpens the sesame flavor. Stir it into oatmeal or cream of wheat and sprinkle with brown sugar and cardamom or cinnamon. Tahini’s bittersweet flavor perfectly balances chocolate; try our Tahini Swirl Brownies or quick Chocolate-Sesame Pudding.
Casablanca Market Preserved Lemons from Morocco
A fundamental flavoring in North African cooking, Casablanca Market's preserved lemons have a bright, balanced flavor, and they aren't overly salty or bitter like some brands. They are prepared from aromatic beldi lemons grown in Taroudant, a town in southern Morocco, by a community-based and women-run business. 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.
Traditionally, preserved lemon is added to Moroccan stews, like our Chicken Tagine with Apricots, Butternut Squash and Spinach or Lemon-Saffron Chicken (Tangia). For both of these recipes, add 1 to 2 tablespoons of minced peel 10 minutes before the dish is done. They're also great for enhancing bean dishes, like a quick chickpea salad or our Turkish Red Lentil Soup flavored with cumin and paprika. Follow the recipe, adding 1 to 2 tablespoons of finely chopped rind to the dish during the last 5 minutes of cooking. Preserved lemon’s piquancy helps cut through starchy grains. Chop up and fold a spoonful into bulgur or couscous. Try adding 1 tablespoon of chopped peel to our Herb and Pistachio Couscous Salad instead of the recipe’s minced jalapeño peppers.
If you want to improvise with preserved lemon, remember that the pulp and peel should be used separately. The soft pulp can be mashed and stirred into soups, stews, dressings and sauces. The firmer, stronger-flavored rind should be either minced very fine so it's not overpowering, or diced and cooked for a bit in dishes to soften its texture and disperse its flavor.
- Net Weight: 7 ounces
- Ingredients: Beldi lemons, water, sea salt
- Place of Origin: Morocco
Mutti Tomato Vinegar
Similar to red wine vinegar but slightly less sharp, Mutti's Tomato Vinegar has a sweet-savory balance and smooth quality reminiscent of balsamic, with an intense sun-dried tomato aroma. It's not too acidic but rather balanced by caramelized sweetness and an earthy umami depth. This complex vinegar enhances raw tomato recipes and can be used in simple applications. We like to drizzle some on caprese salads or toss it in pasta salad, with feta or goat cheese as a creamy counterpoint.
- Net Weight: 16.9 ounces
- Ingredients: Tomato vinegar
- Place of Origin: Italy
Mutti Tomato Ketchup
Most ketchup is watered-down and overly sweet from corn syrup. Not so with Mutti's product, which has a full tomato taste because it's made from concentrated tomato paste instead of puree. The ketchup also has a wonderful balance of flavors: robust and savory with a touch of spice. We like that Mutti makes this condiment with wine vinegar, which adds dimension and offsets tomatoes' ripe sweetness.
- Net Weight: 12 ounces
- Ingredients: Concentrated tomato paste, sugar, wine vinegar, water, salt, natural flavor
- Place of Origin: Italy