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Spices
Spices from Around the Globe
We Italians Have a History of Offering Good Spices
Italians have always looked beyond their borders for the best ingredients. In the late 1200’s, Venetian trader Marco Polo regaled Europeans with tales of Far Eastern spices, inspiring many to map out sea passages to bring back these exciting new flavors. Genoa-born Christopher Columbus risked life, limb and three tiny Spanish sailing vessels to look for new trade routes to acquire peppercorns and other exotic spices. We are happy to carry on this rich Italian tradition, sourcing the best ingredients for your kitchen by offering spices from around the globe.
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Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
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Herbes de Provence
Use this versatile spice mix before and during cooking to add a wonderful aromatic bouquet.
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Juniper Berries
The berries are used throughout Europe to flavor pâtés and meat dishes.
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Culinary Lavender
Imported from the Provence region of France, lavender's wonderful taste is a great new flavor
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Verjus Du Perigod
An extremely versatile ingredient that will enhance poultry, game, fish, seafood, stews, marinades, sauces and even salads.
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From the Essential to the Exotic
Replace your plain black pepper with our spirited Jamaican Five Peppercorn Mix and grind out some extra flavor. Experiment with our other Peppercorns, too—White, Green, Pink and Tellicherry. Or if it’s a real taste of the Orient you are looking for, season meats and poultry with our hard-to-find Szechuan Peppercorns. You’ll also find Juniper Berries (European favorites), French Lavender and Herbes de Provence (complementary to so many Italian dishes), beautiful hand-picked LaMancha Spanish Saffron and much more.
Tips on Preserving the Flavors of your Spices
Whole herbs and spices last much longer than crushed or ground. Just before use, grind them with a mortar and pestle, pepper grinder or clean coffee grinder. (To clean your coffee grinder, process some sugar or rice through it first.) Store your herbs and spices in tightly closed containers in a cool dark and dry place, not in the kitchen spice rack by the stove, refrigerator or dishwasher. Whole spices generally have a shelf life of 2-5 years; leafy herbs 3 months to 2 years.
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