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!..
❖ 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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• Chicken Salad with Herbs and Aleppo Pepper | Light and summery... (from Bon Appétit Magazine)
❖ Healthy and Natural
❖ And When Your Order Arrives...
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:
❖ 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.
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
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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“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
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
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Non-Irradiated ★ Small Batch Blended
Freshness Dated ★ Best if used within 1 year of opening