ALEPPO PEPPER Chile Flakes
$ 4.95
Fruity Aleppo pepper flakes have a tangy flavor and moderate heat, with notes of raisin and sun-dried tomatoes, making them an excellent choice anywhere chile pepper flakes are called for.
This quintessential sun-dried, intensely merlot-ruby-red colored, large-flaked, seeded pepper comes from a burgundy chile also known as the Ḥalabī pepper (فلفل حلبي) and bears the name of its ancient city —Aleppo— in the semi-arid north Syrian Plateau, home to one of the world’s most distinguished and vibrant cuisines. Surrounded by fertile lands and located along what was once the Silk Road, Aleppo was a food capital long before Paris, Rome, or New York.
❖ What does Aleppo pepper taste like?
Aleppo pepper’s crushed red flakes has a fruity, yet earthy, warm flavor similar to the ancho chile. The taste is summer sweet and savory, with notes of raisin, pomegranate, and even sun-dried tomatoes, and mild, cumin-like undertones.
It is only moderately hot, has mild “chilliness” (partly because the seeds have been removed, partly because the chilli itself is milder than many), with a warm, melting texture. It has a very robust, inherently smoky faintly smoky flavor that hits you in the back of your mouth, tickles your throat and dissipates quickly—is the perfect kiss of heat that recipes like tomato sauce require.
Aleppo pepper, the signature Syrian spice, is widely used in Middle Eastern and Mediterranean cuisine, used in cooking or as a condiment at the table, where it eclipse other crushed red pepper flakes as a go-to flavor base that adds complexity, brightness and depth to any recipe. It adds that bit of “wow” to a wide array of dishes—and yes, it’s as delicious as it sounds.
❖ How to enjoy Aleppo pepper flakes? ....So many ways!..
- To add a more nuanced kick of spiciness to dishes than red pepper flakes can offer, give Aleppo pepper a try.
- A little sprinkle of the deep red, mild chile flakes will bring out the flavor of everything on your plate, from roasted tofu and grilled clams to basic microwave popcorn.
- Aleppo pepper’s flakes can be sprinkled on salads, potatoes, and deviled eggs.
- Let it rain upon even your greasiest of pizza slices.
- If you want to have a stupendous flavor homemade pizza, try a classic recipe: olives, Aleppo pepper, and fresh mozzarella. This spice will give your pizza the perfect amount of heat, and salt.
- Sprinkle it on hummus and see what a difference it makes.
- Or sprinkled on breakfast scrambled eggs, bean soups, tuna salad, doner kebabs, popcorn, grilled corn, or in chili.
- Add Aleppo-style pepper to oil for a stand-out roast chicken marinade.
- Rub it on roasted vegetables, add it to salad dressing, or even use it to rim a cocktail glass.
- Use it as a finishing touch on plates of hummus, sizzling spears of kebabs or blended with red bell peppers in muhammara.
- Pair it with soft cheese to create complete uncontrollable paroxysm.
- Equally at home in sweet and savory dishes, Aleppo pepper tastes great on grilled meats, such as chicken breast, steak and pork chops, and fish.
- Aleppo pepper does pair especially well with tomato-based foods, such as sauces, stews, or anything destined for the grill.
- It makes pasta and rice dishes sing.
- It makes a killer aioli for roasted asparagus.
- Be it hot chocolate, brownies, or candied nuts, is the baker's best spicy friend.
- Aleppo pepper is sold de-seeded and coarsely ground, so it's mellow enough to act as a finisher.
- Aleppo pepper's flakes are a perfect accent for anything requiring some extra punch but also balanced and nuanced flavor.
- Our favorite use for Aleppo pepper, is to toss the flakes with finely diced preserved lemons, and a little olive oil, and then to spread over a chicken before roasting.
❖ Ingredients: Aleppo Chile crushed with salt and sunflower oil added during the curing process.
❖ Note: Keep Aleppo pepper flakes as moist as possible, either by sealing the lid tightly after every use or, preferably, storing in your freezer.
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“In Arabic, the Aleppo red pepper is called ‘Baladi,’ meaning it belongs to my country,” said chef Marlene Matar, author of “The Aleppo Cookbook.”
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❖ Recipe
• Chicken Salad with Herbs and Aleppo Pepper | Light and summery... (from Bon Appétit Magazine)
❖ Post Script: In the past, we sourced Aleppo pepper from the Syrian town of Aleppo near the southern Turkish border, but with the war it stopped. Currently, most or our product is being sourced from an area about 40 miles north of Aleppo, in the Turkish region of Kahramanmaras, from suppliers who grow the peppers from seeds obtained through seed banks or from fleeing refugees who carried the coveted seeds across the border.
❖ Healthy and Natural
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A great option for following Paleo, Mediterranean or similar diets.
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Small Batch Hand-Blended ★ Non-GMO ★ Gluten-free ★ Soy-free ★ MSG Free ★ 100% Vegan & Vegetarian ★ Paleo and Keto diet compliant ★ Non-Dairy ★ Preservative-free ★ Additives-free ★ Non-ETO ★ Non-Irradiated ★ No Sugar ★ No Fillers, free of animal bi-products ★ Easy to store, minimal foot print. ★ No Artificial Intelligence ★ No artificial colors or flavors ★ No Robots (we pack your order by hand) ★ No BS ★
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It's simple → No Short-cuts, just 100% commitment to quality and authentic ingredients.
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Every batch is handcrafted with lots of attention and spice-induced watering eyes in Saratoga Springs, NY.
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We make Spice blends as if our own kids and friends eat them — because they do!!
❖ And When Your Order Arrives...
If you’re not totally happy, get in touch and we’ll fix the problem for free. If you’re still not smiling ear-to-ear, you’ll get your money back.
Cinnamon — Vietnamese Cassia • Fresh Ground
$ 4.95
Unparalleled taste with a fiery bite❣
Nothing beats the intensity of freshly ground Cinnamon: a sumptuous, deliciously aromatic spice that’s a key ingredient for anyone who loves to bake. From sugary baked goods to savory Indian, Moroccan, and Middle Eastern dishes —it also plays well in both sweet and savory dishes, pies, baked goods, stews and curries, warm cereal and to enhance most hot beverages— Cinnamon is a mainstay spice across cultures and palates, one of the world’s oldest and most widely used spices, well regarded for its health properties and versatility.
❖ Origin & Flavor profile
Cassia Cinnamon originates from the inner bark of evergreen cassia trees in the laurel family —of the genus Cinnamomum— that grows naturally in the high mountainous regions of Northern and Central Vietnam. Cinnamon’s bark curls into pungently sweet quills when dried, which are then ground into the ground cinnamon powder you sprinkle onto apple slices or oatmeal.
Vietnamese cassia (a.k.a. Cannelle de Saïgon) has the highest oil content of all cinnamons, generally 4-6% by weight, so it is the most sweet, spicy and pungent by far, and considered to be the most aromatic of all the cinnamons. The unique flavor, incredibly strong, sweet and spicy aroma, and earthy warm heat are derived from an essential oil called cinnamaldehyde.
Traditionally used in Chinese Five Spice or Indian Garam Masala, Cinnamon is a versatile and widely used spice. It really is a must-try. Once you taste this stuff, highly prized among bakers and chefs, nothing else compares, but of course its strength and single-note aggressiveness are not suitable for every dish. Cassia Cinnamon is a perfect spice to use during the winter months.
We grind our cinnamon fresh every other week so that you get the best possible flavor and aroma from your dark, reddish-brown shade and rich, sweet and spicy Saratoga Spicery Cassia Cinnamon, the boldest and most potent variety available.
❖ How to enjoy — Here are a few quick serving ideas:
- Add cinnamon to any dish that calls for beans, to give the beans a unique taste.
- Sautéed lamb with eggplant, raisins and cinnamon to create a healthy Middle Eastern meal.
- Add ground cinnamon when preparing curries or masalas.
- Sprinkle cinnamon on oatmeal, quinoa, amaranth or millet as part of a breakfast cereal.
- Ground in cakes, biscuits and desserts.
- Sprinkled over baked fruit and custards.
- Add to vegetable and fruit salads.
- Beat into butter with a little sugar and spread on toast.
- Add to water when boiling rice. Or add to flavor pickles.
- Use it in poultry dishes, pork and lamb.
- For a quick snack, sprinkle cinnamon over [baked] apples or pears slices.
- Sprinkle on oatmeal [and] yogurt, or mixed in your glass of milk.
- Use cinnamon for extra flavor and a sense of sweetness without adding actual sugar.
- Cinnamon is an excellent addition to savory dishes, such as quinoa, whole wheat couscous, or barley salad.
- Pinch of grated chocolate and cinnamon will be a great addition to coffee.
- Take a whole grain salad, throw in some dried fruit, and then add a little cinnamon to bring the whole dish together.
❖ Recipes — Cassia Cinnamon works well in many savory dishes. It adds a wonderful warm and spicy note to long-cooked braises and hearty soups. Check the 2 recipes we’ve rounded up here.
- Chicken Biriyani with Saigon Cinnamon from Saveur - The chicken and rice are cooked together in this dish, infusing both with incredible flavor.
- Bolognese Meat Sauce from Simply Recipes - The cinnamon is super subtle in this classic dish, but really warms it up.
GREEK Seasoning
$ 3.00
This robust blend is a blank canvas, just screaming for flavor fusion. Greek Spice, or Grecque, is a gentle and tasty, highly aromatic, seasoning blend for Mediterranean luvin’ flavor. It is versatile and easy to use. Greek need only be paired with olive oil.
Taste and Aroma
- It is an excellent choice for any Mediterranean cuisine, including seafood, salads and gyros.
- Perfect when roasting vegetables of every kind. Drizzle your favorite olive oil over vegetables before sprinkling them with Greek Seasoning.
- Adds a light, savory flavor to chicken, fish, lamb, and soups.
- Mix with any fruity Saratoga olive oil for a simple, delicious poultry marinade or to make a flavorful sauce for spaghetti, veal parmesan, or noodles.
- Or rub some between your hands and sprinkle it on a store-bought pizza to improve its taste.
- Good sprinkled on pork chops and steaks before serving.
- It’s a tasty blend for homemade shish kebabs or gyros sauce, and wonderful on grilled vegetables.
- Greek Seasoning also makes a flavorful topping on dips like hummus.
- For a classic gyros sauce, mix 2-3 teaspoons with 1 cup sour cream or plain greek yogurt, 2 tablespoons diced cucumber, and 1 tablespoon minced onion.
- For a nice shish-kebab marinade for lamb, beef, pork or chicken, mix 2 teaspoons Greek seasoning with lukewarm water to rehydrate, then mix with 1 tablespoon olive oil and 1 tablespoon lemon juice. Cut 1 pound of meat into cubes, cover with marinade, and refrigerate overnight. Skewer, then grill until brown.
- As a marinade, try emulsifying red wine with olive oil, add fresh lemon juice and 1 or 2 tsp. of Greek and marinate in the refrigerator for three hours before cooking.
Non-Irradiated ★ Small Batch Blended ★ Freshness Dated
★ Good up to 1 year after opening, but even better if used within 6 months.
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Size: Three sizes available.
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Dietary Restrictions: Gluten-Free, No MSG, Non-Dairy, Non-GMO, zero additives.
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Oregano imported from Greece. Basil from Egypt. Rosemary and Thyme from Spain. Tellicherry Black Pepper imported from India.
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Premium quality.
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Hand-crafted in USA
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KICKIN' CAJUN Seasoning
$ 3.00
Why we love this blend? Kickin' Cajun delivers the smokey warmth that typifies the ideal N’awlins Cajun taste. One mouthful, and you’ll think you’re on Bourbon Street in N’awlins!
“Cajun” refers to the rustic cuisine of rural Louisiana that was developed by displaced French Canadians during their expulsion from British rule in the 1750's. Cajun food is characterized by simple French & Mediterranean style, one pot style dishes.
❖ Taste and Aroma Profile
This delicious blend has a bit of mild spiciness with just a bit of temperate heat that delights the palate, balanced with the aromatics of fragrant coriander, onion and garlic and the tastes of hearty oregano, sweet paprika and floral thyme.
❖ How to Enjoy it
- This seasoning is so tasty and versatile that whether you do a lot of Cajun style cooking —gumbo or jambalaya— or not, you'll find many ways to enjoy it.
- Use Kickin' Cajun as a dry rub (or moisten with olive oil) on fish, chicken, prawns or steaks.
- Adds a spicy zip to fresh crawfish, broiled shrimp, pork, and burgers.
- Add to soups, vegetable, lentils or sprinkle over baked potatoes, gratins or grilled tomatoes.
- You can use Kickin' Cajun as a blackening or all-purpose seasoning: Use about 1 tsp. per pound of meat.
- In addition, use as a sprinkle to liven up vegetables, rice and bean dishes, or salads. We also find it is great on baked sweet potato fries, or scrambled into eggs for a spicy breakfast.
- Mix it into a marinade, or rub it right on dry or with a little extra virgin olive oil, and it’s ready to go! It’s an easy way to spice up – literally – an ordinary vegetable or side dish!
- Make spiced cashews to serve with drinks. In a bowl mix one pound raw unsalted cashews, 1 egg white, half a cup sugar and 3 tablespoons Kickin' Cajun mix. Mix all together and then pour onto a baking tray. Bake in medium over until brown. Cool and then separate mixture — add a little sea salt to taste, (great also with almonds!).
❖ Ingredients
We’ve combined a link with the old world herbs & spices of Greek oregano, delicate thyme and cumin with the new world spices of Hungarian paprika, fragrant coriander, cayenne pepper, bold Tellicherry black pepper, dehydrated organic garlic powder, minced onion, and pristine Himalayan pink crystal sea salt (Gourmet food grade), resulting in a perfectly balanced blend-with-a-kick.
❖ Recipe: Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin
Ingredients:
- 1½ pound Pork tenderloin
- 1 Tablespoon Kickin' Cajun seasoning
- 2 Tablespoon brown sugar
- 6 strips bacon
- 3 Tablespoons apricot preserves
- 1 Tablespoon grainy Dijon mustard
Directions:
- Rub the pork tenderloin with the mixture of the Kickin' Cajun seasoning and brown sugar and wrap it up in the bacon.
- Heat an oven safe skillet over medium heat, add the bacon wrapped pork tenderloin and cook until it is browned on all sides, about 10-15 minutes.
- Transfer the pan to a preheated 400°F/200°C oven, roast until the pork reaches 140°F/60°C, about 10-15 minutes, brushing on the mixture of the apricot preserves and mustard near the end before setting aside it to rest, covered, for 5 minutes.
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Size: There are six options.
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Dietary Restrictions: Gluten-Free, No MSG, Non-Dairy, Non-GMO, Kosher, Zero additives.
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Easy to store, minimal foot print.
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Oregano imported from Greece. Rosemary and Thyme from Spain. Nutmeg and Tellicherry Black Pepper imported from Western India and Himalayan Pink sea salt from Punjab region of Pakistan. Organic Garlic from California.
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Premium quality.
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Hand-crafted in USA
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LEMON-PEPPER Seasoning
$ 3.00
A tango of zest & savory❣
One of the great, classic blends —sweet, spicy & lemony— for all taste buds.
A perennial favorite with seafood, our Lemon-Pepper Seasoning celebrates the fruits of the ocean with fantastic complementary flavors. It will add wonderful flavor to any meal.
- This classic combination of lemon and black pepper is especially delicious on fish, shrimp and other seafood. Lemon-Pepper gives chicken and fish a subtle flavor boost, just enough to bring out their natural aromas and distinctive taste.
- However, our Lemon-Pepper is very versatile and can be used as a spice rub for grilled meats (particularly poultry) or a zesty topping for pasta or salad.
- Best spice possible for scrambled eggs and omelettes, and crispy lemon-pepper wings with crunchy fries.
- A must for salmon, catfish, flounder, or pecan-crusted grouper (red snapper as well, or any firm-fleshed fish).
- Great for turkey or duck breast, hamburgers, pork roast, chops or cutlets and all cuts of veal (especially stuffed, baked veal breast).
- Use it to sautée vegetables or mix with marinades, sauces, and dressings.
- Add it to butter for an easy flavored butter to add in pasta dishes and sauces.
- Flavor a stir-fry, try it with fruit or ice cream!
- There are so many ways to enjoy it....
- The distinctive scent gets much better when you cook with it.
Ingredients
Non-Irradiated ★ Small Batch Blended
Freshness Dated ★ Best if used within 1 year of opening
Post Script
- Try this fantastic snack idea → spray some pita bread with a fruity Saratoga extra-virgin olive oil, sprinkle over the Lemon-Pepper seasoning and bake in a moderate oven for 8-10 mins. Cut the pita bread into slices. Great to eat on their own or with dips.
- Substitute Lemon-Pepper Seasoning for black pepper anywhere you want a bold, zesty flavor.
- Mix 1 to 2 Tbsp. Lemon-Pepper Seasoning into 1 cup sour cream or yogurt for a tangy dip.
- For mouthwatering chicken, let your bird pieces soak in a mixture of 1 cup buttermilk to 2 Tbsp. Lemon-Pepper Seasoning for a couple of hours before cooking.
- For a bright vinaigrette, whisk 2 tsp. Lemon-Pepper Seasoning with 2 Tbsp. Saratoga balsamic-vinegar and ⅓ cup varietal Saratoga Olive Oil of choice.
- For a citrus-inspired marinade, mix 1 to 2 Tbsp. Lemon-Pepper Seasoning with ¼ cup each orange juice, apple cider vinegar/balsamic, and Saratoga Extra-Virgin Olive Oil.
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Gluten-Free, No MSG, Non-Dairy, Non-GMO, Kosher, Zero additives.
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Easy to store, minimal foot print.
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Tellicherry Black Pepper imported from Western India, Himalayan Pink Salt from Punjab region of Pakistan. Lemon peel, minced white Onion, organic Garlic and Citric acid from California.
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Premium quality.
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Hand-crafted in USA
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RUSTIC Rub
$ 3.00
Pucker up!
Rustic Rub is a subtle, aromatic Mediterranean fusion blend, unlike any product on market shelves today. We crafted this medley to evoke the herbal flavors found throughout the Mediterranean restaurants and bistros. Rustic is going to liven up your taste buds and could easily become one of your favorite blends.
- If you want to add something a little extra to a rack of tender lamb or a flavorful leg of lamb, you can rub some of Rustic on the meat, to your taste.
- This delicate blend passes its delectable full-bodied flavor into fish and seafood, and stands up wonderfully to strong flavored or gamey meats.
- Add to scrambled eggs, or on roasted, steamed or sautéed vegetables for an explosion of flavor.
- Rub a leg of lamb with fresh extra-virgin olive oil. Slather it with Rustic Rub all over lamb that you've studded with fresh garlic, and roast or grill it, and you have the taste of the Mediterranean right there on your plate.
- If you're making lamburgers, whisk some Rustic into your mayo and slather it over a toasted bun.
- Rustic is also an excellent marinade for pork, and turkey. Mix Rustic with extra-virgin olive and marinate the meat for ten minutes before cooking; the flavor permeates quickly.
- For pasta dishes, add a little olive oil and sprinkle with Rustic.
- Whisk some Rustic with Greek yogurt and use it as a spiced yogurt marinade for pork chops, or lamb skewers.
- Our Rustic Rub has an exquisite flavor. Remember though that it is a very delicate blend and will not hold up to a long or high heat cooking process as that would essentially cook off all of the great subtleties. For those processes, try adding it toward the end of the cooking time so the flavor will shine.
- Rustic Rub goes on pretty anything and everything.
- To convert into a paste, mix equal parts Rustic, olive oil and water. To make a thinner paste to use in a basting method for grilling, add a bit more of the liquids.
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Size: There are six different sizes.
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Dietary Restrictions: Gluten-Free, No MSG, Non-Dairy, Non-GMO, Zero additives.
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Easy to store, minimal foot print.
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Rosemary and Thyme imported from Italy and Spain. Paprika from Hungary. Tellicherry Black Pepper imported from Western India and Himalayan Pink sea salt from Punjab region of Pakistan. Fennel and lemon peel from California. Organic coriander from Oregon.
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Premium quality.
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Hand-crafted in USA.
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