Burlap & Barrel Cloud Forest Cardamom
The cloud forests of Guatemala create the ideal environment for cardamom to thrive—with plenty of rainfall, high altitude and a temperate climate—and this varietal shows how much of a difference that environment makes. It’s grown on one of Guatemala’s only single-estate farms up in the country’s mountainous area. The relatively low temperatures in the mountains during the three-month harvest season yield cardamom with higher levels of fragrant essential oils and, since these pods are allowed to ripen further than others, they produce a softer, sweeter, more nuanced taste. Encased in greenish yellow pods, this cardamom is sweet and tart, with the spice of ginger and fresh fruitiness of apricot. A touch of grassiness, pine and citrus yields a welcome freshness, while the intoxicating aroma shows just how much more complex and quality this cardamom is compared to those in grocery stores.
Pure Indian Foods Organic Tellicherry Black Pepper
Considered one of the highest-quality varietals of black pepper in the world, tellicherry peppercorns must come from Tellicherry, a coastal city in Kerala, India. Whereas supermarket peppercorns have a mostly sharp, one-note spice, Tellicherry peppercorns taste warm and nutty with an intense zing, citrusy aroma and notes of tea and sandalwood. The growing and supply of these rare peppercorns is so carefully controlled that they’re hard to find at a price that won’t break the bank—we were thrilled to find that Pure Indian Foods offers one. Hand-selected from late-harvest pepper berries, only 10 percent of these floral peppercorns make the cut to qualify as Tellicherry Garbled Special Extra Bold variety. They’re used in some of the best professional kitchens around the world, appreciated for their complexity and moderate heat.
Angkor Food Makrut (Kaffir) Lime Leaves
Makrut lime leaves are characterized by a penetrating citrus flavor and bold, clarifying aroma with a slight floral accent. Makrut lime leaves pair well with ginger, lemongrass, galangal, garlic and cilantro and will add a distinctive flavor and wonderful aroma to curry pastes, soups and marinades.
Sonoko Sakai Quick Curry Brick Kit
Japanese cooking expert Sonoko Sakai grew up on a curry that started from a store-bought block of roux: a combination of spices, seasonings, fat and flour for thickening. She set out to make a better one that still delivers the flavor of Japanese curry, without the palm oil and additives found in mass-produced options. Her efforts resulted in this time-saving, do-it-yourself kit, which comes with her pre-blended curry powder featuring 16 toasted ground spices, sweet rice flour and loaf tins to mix everything in. Simply add high-quality coconut oil or butter and allow the bricks to set, ready to be popped out as a dinner starter. The curry brick has a mild, warmly spiced flavor, with kombu and dried shiitake mushrooms for umami and depth. Store in your fridge for a dinner that comes together in minutes but tastes like it’s been simmering for hours.
Aldo Armato Peperoncino (Dried Red Pepper Flakes)
The Armato family has been producing fine Italian products, from olive oil and condiments to preserved vegetables and pastas, at their mill in Liguria, Italy, for five generations. And these dried red pepper flakes are in a league of their own—full of flavor and potency that most grocery store versions lack. Fruity and packed with heat (beware to those wary of some spice), each high quality chili pepper used is sourced from Calabria. All peppers are washed and dried in the sun, then blended gently into rustic pieces. Use these flavorful flakes anywhere you want to add a hit of elevated heat, from scrambled eggs, pizza and noodles to vinaigrettes, beans and marinades.
Nihonichi Umami Soy Sauce Seasoning
An ingenious blend of dried soy sauce, salt, pepper, garlic and an array of spices, this versatile seasoning amplifies the flavors of meats, fish and vegetables. We reach for it when we want the hit of salt and savoriness that soy sauce provides, without adding a wet ingredient to a dish. Produced in Japan by a revered shoyu manufacturer that traces its roots back to the 1700s, the seasoning starts with a soy sauce base, but its bright salinity is balanced with warm spices like paprika and turmeric. The overall effect is pleasantly salty, with tangy, peppery and vegetal notes. Try it to elevate French fries and popcorn, to enrich sauces, flavor steaks and short ribs, season crispy tofu or bring depth to fried dishes. The bottle’s compact size means you can easily take it on the go, ideal for barbecues, picnics, camping meals and even lunch boxes.
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.
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.
Villa Jerada Aleppo Pepper
Fruity, subtly cumin flavored and only moderately spicy, coarse-ground Aleppo pepper is used throughout Middle Eastern cooking. We use it frequently and consider it a valuable flavoring for all manner of dishes that benefit from a little spark of heat. Villa Jerada’s sourcing is impeccable as these flakes are particularly moist and richly flavored.