Essentials
Essentials
Essentials

Essentials

Our entire line of essential ingredients. Includes Olive Oil 16oz, Sonoma Sea Salt 35oz, Cyprus Flake 1oz, Peruvian Pink Salt 2oz, Sel de Guerande 1.5oz, Olive Oil 6.5oz, Black Lava Salt, Wildflower Honey, Maple Syrup, Pure Vanilla Extract, Turmeric, Sumac, Cumin, Za'atar Spice, Madras Curry, Black Sesame, Cinnamon, Coriander, and Smoked Paprika. *please allow 2-3 days for this item to ship

Product Details +

 

Olive Oil 16oz
In a 100-year old mill situated among the ancient groves of Andalusia, olives are hand-picked and pressed on the same day to ensure the utmost flavor and freshness. The cold, bright winters and hot, dry summers of the Southern Spanish region of Cordoba create prime conditions for producing olives of exceptional quality and a richer, smoother olive oil with a more golden hue than its Italian counterpart.

Sonoma Sea Salt 35oz
Our Sonoma Sea Salt is naturally harvested by solar evaporation from the clean waters of the Pacific Ocean. The ritual of its harvest dates back to the earliest inhabitants of the area, the Kashaya, which when translated means ‘the people from the top of the land’, who descended to the Pacific coastline each summer to gather food — and crucial ingredients — from the sea. Crisp, pure, and mellow in taste, the small crystals are free of additives.

Cyprus Flake 1oz
This delicate sea salt harvested off the coast of Cyprus, Greece embodies the taste of the Mediterranean. Its unique pyramid shape is the result of a lengthy solar evaporation process — it can take up to two years for it to reach completion. Sprinkle it whole or crumble the delicate flakes between your fingers for the preferred texture.

Peruvian Pink Salt 2oz
Our beautiful blush color salt (rumored to cultivate positive energy) comes from the mystical rose quartz caves that line the Sacred Valley of the Incas. One of the healthiest salts in the world, it has been carefully hand-harvested for over 2,000 years by local Peruvian families.

Sel de Guerande 1.5oz
This fleur de sel, French for "flower of salt", derives its name from the scent of violets faintly drifting from the drying mounds of white crystals. Due to its delicate composition, its careful harvest has historically been entrusted to women only. And so it follows, it is often referred to as the greatest salt in all the world.

Olive Oil 6.5oz
In a 100-year old mill situated among the ancient groves of Andalusia, olives are hand-picked and pressed on the same day to ensure the utmost flavor and freshness. The cold, bright winters and hot, dry summers of the Southern Spanish region of Cordoba create prime conditions for producing olives of exceptional quality and a richer, smoother olive oil with a more golden hue than its Italian counterpart.

Black Lava Salt
Found in the Pacific waters surrounding the pristine island of Molokai, our Black Lava Salt is harvested by hand using a thousand-year-old tradition. The sun’s penetrating rays help preserve the salt in its purest state; its dramatic black coloring is drawn from activated coconut shell charcoal found in the earth. Renowned for its health benefits, which include antioxidant properties and enhanced digestive health.

Wildflower Honey
Our raw, cold-processed honey comes from the Finger Lakes region of New York. Collected from fields of wildflowers, its flavor profile is as robust as the assortment of wild plants pollinated during its creation: locust trees, wild raspberry, wild rose, linden trees, sumac, knapweed, joe pye weed, bamboo, clematis, goldenrod, and purple aster. The combined nectars yield a dark honey with a unique floral taste, enriched with more vitamins, minerals, and antioxidants than lighter-hued varieties.

Maple Syrup
For over 25 years, this wood-fired Vermont Maple syrup has been made the old-fashioned way: boiled down over pruned maple branches, the all-natural process of turning sap to syrup uses the maple tree as fuel — supporting a commitment to a responsible, renewable, and sustainable cycle of production.

Pure Vanilla Extract
Native to Mexico, and reliant on the Mexican mountain bee for a natural pollination, our cold pressed extract is derived from vanilla orchids that mature slowly — insuring a deep, fragrant flavor. Darker and richer than Madagascar and Tahitian vanilla, its robust and intoxicating taste is the reward for your patience.

Turmeric
For nearly 4,000 years, turmeric, known as “The Golden Spice”, has been used medicinally to soothe stomach ailments, enhance cognition, and traditionally to dye skin in wedding rituals In the kitchen, its mild citrus aroma and ginger notes lend warmth to dishes and make it one of the principal spices of East Asian cuisine.

Sumac
The sour berry of the sumac shrub grows wild in the Mediterranean — especially in southern Italy and parts of the Middle East. It is commonly used across the Middle East as a tart garnish or accent, often in place of lemon. We love it’s rich purple hue and use it liberally for an unexpected nuance.

Cumin
From its ancient origins in Iran and the Mediterranean, cumin has long been believed to possess medicinal qualities and its seeds were thought to keep lovers from straying. A dominant spice in Indian, Vietnamese and Mexican cuisines, the strong, earthy flavor develops a nutty aroma when toasted and brings out the sweetness in almost any dish.

Za’atar Spice
Found across the Middle East, this aromatic spice is a mixture of thyme, wild oregano, sesame seeds and sumac. It’s rich, woodsy flavor reminds many of home. Use za’atar, as you would other herbs, while cooking; or mix it with olive oil or yogurt to create a dip for warm breads.

Madras Curry
Named after the ancient Indian city of Madras, this curry is as rich in flavor as it is history. The blend dates back to 600 AD. A beautiful and fragrant combination of curry leaf, turmeric, coriander, cumin, cinnamon, cloves, bay leaves, fenugreek, allspice, black pepper, cayenne and crushed red pepper, the red hue is deeper than most other curries. We use it as a rub or in soups and stews. Add it to yogurt or coconut milk to make a creamy curry sauce.

Black Sesame
One of history’s oldest condiments, we use black sesame seeds to add a dramatic crunch and garnish to everything from avocado toast to hummus and salads. An integral part of the varied cuisines of India, Egypt, and Turkey, sesame seeds were once believed to hold magical powers.

Cinnamon
Historically ceylon cinnamon was celebrated as a delicacy — an item of luxury and the finest of all cinnamons. Its flavor, described as sweeter and more complex than the popular cassia cinnamon, is infused with an essence of orange and floral notes, which makes it perfect for both sweet and savory dishes.

Coriander
One of the world’s oldest spices, coriander was used in everything from perfumes to love potions. Grown in the wild, its plant produces both a spice from its seed, the coriander, and an herb from its leaves, cilantro. Its lemon, zesty notes with hints of sage pair well with curries, cumin, and other earthy spices. For best results — and a more pronounced flavor — add it to your dish in the last few minutes of cooking.

Smoked Paprika
Pimenton de la Vera, Dulce, as it is known in Spanish, is the sweetest variety of Spanish paprika. Grown in the fertile soil along the Tietar River, the ripe red peppers are care- fully harvested by local families, slowly smoked over an oak fire, and stone-ground with great care. The result: an earthy, bright paprika that imparts a lovely smokey flavor to your food.