Las Hermanas Pimentón de la Vera Dulce DOP - Sweet Smoked Paprika
This sweet paprika from Hijos de Salvador López has a complex smokiness that comes from a two-week drying process over smoldering oak logs as well as subtle fruitiness imparted by the local red peppers from which it was made. Because of the traditional methods used to produce it, pimentón de la Vera has an intense, penetrating flavor that adds depth to any dish—it does so much more than the supermarket stuff you dust over deviled eggs for color.
Burlap & Barrel Sun-Dried Tomato Powder
Tomato paste is great for building deep flavor fast, but most don’t last long in the fridge once they’re opened. So we were thrilled to try Burlap & Barrel’s shelf stable Sun-Dried Tomato Powder, which when mixed with a bit of water, doubles as tomato paste. And not just any old tomato paste, a sun dried, umami bomb tomato paste. Made from tomatoes dried in the Aegean region in Turkey, this powder is rich and sweet without being cloying or overly acidic. We especially love the slow baked, tangy flavor this powder adds to any dish you use it in, without any risk of clumping. Try it in place of tomato paste (1 tsp of powder mixed with 2 tsp of of water= 1 tbsp of paste), stirred into soups or sauces, added to ground meat, pastas, veggies and meat rubs or sautéd with mirepoix. Or sprinkle it over sliced tomatoes, focaccia and pizza.
Matiz Saffron
Much of the world’s saffron is cultivated in the Middle East, but this Spanish saffron (Matiz Azafrán), cultivated in the La Mancha region, is famed for its stunning golden hue, pungent aroma and aromatic flavor. Produced for over 350 years by a family company, each curled orange-crimson thread is uniquely floral. Its honey-like complexity toes the boundary between savory and sweet, and its heady perfume envelops you the second you uncap the jar. Matiz Azafrán is remarkably strong and rich, even for already-fragrant saffron. Each stage of gathering and processing this saffron is completed by hand by experts, who rely on generations of knowledge to tend to the fields of purple crocus flowers. The raw saffron can only be extracted one month per year in autumn, but the wait is well worth it.
Hódi Paprika
Our editorial director found this Hungarian paprika right at the source, at a shop in Budapest from one of Hungary’s best paprika producers. A favorite in Budapest’s finest kitchens, this powdered spice is sourced from Szeged, one of two southern regions known for paprika. Family-run Hódi produces the rusty red spice from start to finish, grinding and packaging it just minutes from where they sustainably grow the peppers. Hungarian paprika tends to be fruitier than smokier, deeper Spanish varieties—this one has a rich, sultry aroma and a light smokiness, tasting of freshly roasted red pepper with a hint of raisiny sweetness. It’s punchier and fresher than any grocery store option we’ve tried, adding depth and dimension to dishes rather than just color.
Black Garlic Powder
Soft and mildly sweet with savory, rich undertones, black garlic is an umami-packed ingredient that sets itself apart from normal, sharp and pungent garlic. Still not found in most grocery stores, black garlic has grown in popularity in recent years as a simple way to add a complex, earthy-sweet boost to dishes. Using California-grown fresh garlic, The Black Garlic Company, based in Texas, ages their cloves for 60 days to achieve a nearly caramelized depth. The allium is then gently dried to preserve its funky flavor before being made into a powder for an easier and more approachable way to incorporate it while cooking. Rather than tackling a few sticky whole cloves, which can be hard to peel and chop, we love being able to grab it from the spice cabinet instead. Add into sauces, aiolis, eggs, noodles, rice, marinades, meats and more for umami-bomb flavor. A little goes a long way.
Beit Sitti Mixed Spice (Baharat)
Turn ground beef into kefta meatballs in an instant with just a spoonful of Beit Sitti’s Mixed Spice (Baharat). "Baharat," which means "spice" in Arabic, is an all-purpose seasoning blend from the Middle East, comparable to Moroccan ras al hanout. Different shops, regions and brands have their own proprietary blends; this version from Beit Sitti—a small, woman-run cooking school in Jordan selling authentic pantry staples—blew us away with its powerful aroma and intensity of flavor. Warming spices—like cardamom, cloves, allspice and nutmeg—dominate the mix’s flavor, but the baharat is underpinned with black pepper and a roundness from turmeric. Mastic (a ground powder made from gum mastic) adds a woody, earthy note that prevents this blend from tasting too sweet.
Ingredients: Black Pepper, Cardamom, Saffron, Turmeric, Cloves, Mastic, Allspice, NutmegAllergens: None[/accordion] Specifications [/title] Net Weight: 100 grams
Place of Origin: Amman, Jordan[/accordions-break] Sprinkle over meats and vegetable dishes to add distinctive Middle Eastern flavor—add 1 to 2 teaspoons to kefta, kibbe, stews, soups and with fish, red meat and chicken. Try it in Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses and replace the spices in our Beef Kibbeh with 2 to 3 teaspoons of this spice mix. [/how-to-use-break]
Casablanca Market Moroccan Saffron
Much of the world’s saffron is cultivated in the Middle East, but there’s something particularly special about this organic, single-source saffron grown in Morocco’s Atlas Mountains. Each long orange-crimson thread is uniquely floral, with a honey-like complexity that toes the boundary between savory and sweet and a heady perfume that envelops you the second you uncap the jar. It’s remarkably strong and rich, even for saffron, which tends to be boldly fragrant. Each stage of gathering and processing this saffron is completed by hand by expert women producers, who rely on generations of skill and knowledge to tend to the fields of purple crocus flowers. The raw saffron can only be extracted one month per year in the late fall, but the wait is well worth it.
Las Hermanas Pimentón de la Vera Picante DOP - Hot Smoked Paprika
This hot paprika from Hijos de Salvador López has a complex smokiness that comes from a two-week drying process over smoldering oak logs as well as subtle fruitiness imparted by the local red peppers from which it was made. Because of the traditional methods used to produce it, pimentón de la Vera has an intense, penetrating flavor that adds depth to any dish—it does so much more than the supermarket stuff you dust over deviled eggs for color.
Crazy Korean Cooking Gochugaru Korean Red Pepper Powder
We love this finely ground Gochugaru Powder, which has a bright aroma similar to cayenne and can be used as a milder alternative to hot paprika. Made from sun-dried and deseeded Korean hot peppers, gochugaru is essential for Korean staples like kimchi and the hot pepper paste gochujang, not to mention a wide array of marinades, stews and side dishes. Its fruity, earthy flavor and approachable medium heat make it well rounded and adaptable to all manner of recipes in place of store-bought chili powder or chili flakes.
Yun Hai Shangi Taiwanese Plum Powder
Beloved in Hawaii and Taiwan, plum powder is the tangy, fruity, salty and sweet topping that brings life to anything you sprinkle it on. Unlike other versions loaded with extra preservatives, this plum powder is made from just four natural ingredients by Shangi, a third-generation family organic plum orchard in Central Taiwan. Each batch starts by brining fresh plums in coarse sea salt for six months, before rinsing, sun-drying for two months and grinding them into a fine powder. The resulting flavor is somehow sour, sweet and savory, bringing just a touch of salt, zest and sweetness to freshly cut fruit, noodles, salads, rice, popcorn, ice cream, yogurt, shaved ice and more. Best of all? This plum powder, unlike every other commercial brand on the market, contains no artificial colorings or sweeteners like aspartame.
