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Olio Verde has a wonderful dark green color that shimmers in the light making it appear phosphorescent. This dark color reinforces what your nose told you when you first took a whiff from the top of the bottle. This always full of freshness, described as green grassy (a freshly cut greens) olive oil has a full bodied mouth feel. Filling the mouth, you feel its explosive power of flavor. And as it finishes meeting your mouth sensors, there is only a hint of bitterness on the edge of the tongue. As the oil dissipates to the back of your mouth and down the throat there is that all wonderful peppery kick and the wonderful cough that comes with. This oil is a favorite of so many here, and hasn’t wavered in ten years! -
Sungma tea estate produces one of the best teas in the Darjeelign region and is one of the few Darjeeling tea gardens which is able to claim organic certification. Established in the 1860's the Sungma Tea Estate is located in the misty Rung Bong Valley elevation ranging from 1,100m to 1,700m -
In February these peppers are hand harvested and sun dried. Kampot red pepper develops a strong yet delicate aroma, with hints of eucalyptus and mint. Fresh grind on EVERYTHING! Kampot red pepper is traceable directly to small scale farmers in Kampot Province in Cambodia. This bag is sealed shortly after sorting at the farm in Kampot. This ensures your Kampot red pepper stays the freshest it possibly can be before it arrives in your kitchen. -
Bottarga from Sardinia is considered the best in the world this dried Mullet Roe, is still salted by hand and checked day after day, until the Mediterranean salty breezes blowing in through our aging cellars do their job – creating one of the tenderest and mildest Bottargas you will ever taste. Thought to have been introduced by the Phoenicians 3,000 years ago, bottarga (from the Arabic battarikh) is made in several places around the Med, but the variety made in the Cabras lagoon in the west of Sardinia, is regarded by many as the best. -
In February these peppers are hand harvested and sun dried. Kampot black pepper develops a strong yet delicate aroma, with hints of eucalyptus and mint. Fresh grind on EVERYTHING! Kampot black pepper is traceable directly to small scale farmers in Kampot Province in Cambodia. This bag is sealed shortly after sorting at the farm in Kampot. This ensures your Kampot black pepper stays the freshest it possibly can be before it arrives in your kitchen. -
Traditional Balsamic Vinegar (TBV) is produced from cooked grape must, aged at least 12 years, and protected under the European Protected Designation of Origin (PDO) system. The real-deal. -
All over the world, many indigenous food traditions are disappearing due to the rise of technology and the days-long process and hard labor of making some of these foods. This is the case with Asin Tibuok. Once made by hundreds of families throughout the Albuquerque Bohol region of the Philippines, there are currently only a few “asinderos”–or salt farmers– still willing to put in the long, hot days and back breaking labor to make sure this tradition continues. -
Experience the sweet, floral, and vibrant essence of our Afghan Saffron. With a nuanced, delicate, and complex flavor profile, our high-quality threads promise a rich taste with just a few strands. Whether you're crafting a traditional paella, Risotto alla milanese, biryani, or simply infusing your steamed rice with the golden hue and floral aroma of saffron, our threads will elevate your culinary creations.
