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Wanderlust Kitchen
The Wanderlust Kitchen cookbook by Samantha Dormehl
White Peppercorn
White peppercorns are black peppercorns with the outer husk removed. The heat level is similar to black peppercorn but with a smoother flavor profile. White pepper combines well into cream sauces and is essential to French cuisine and New England style seafood chowders.
White Sesame Seed
The mild, nutty flavor of sesame is simply delicious and adds a wonderful layer of flavor to many dishes. It is used extensively in Asian and Middle Eastern cuisine.
Winter Savory
The piney, peppery flavor of savory has a medium intensity and nuances of thyme. Used to make classic French herbal blends like Herbes de Provence and Herbs de la Garrigue, savory makes a wonderful seasoning for poultry, fish, or lamb.
Winter Warm-Up Broth Bundle
For the coldest days when you need an extra zing. —Aubrey, World Spice resident herbalist and spice expert Includes ready-to-use half cup pouches of:Indian Coriander SeedChopped GarlicChopped Ginger Details below. ***Sip these spices infused into store-bought or homemade broth to warm you down to your bones. The combination of ginger, garlic, and Indian coriander is especially lovely first thing in the morning to help you rise and shine. To save time and brainpower in the morning, make a batch ahead and keep it in the fridge. How to Infuse BrothYield: One Winter Warmer Bundle will make 8 quarts (32 cups) of spice infused broth goodness. Refrigerate for up to five days. For one quart (4 cups) of broth: Pour the broth into a medium saucepan and bring to a simmer. Add 1 tablespoon ginger, ½ tablespoon garlic, and ½ tablespoon coriander — loose or in an infusion ball, broth sock, or tea bag. Simmer gently for 5-8 minutes (the longer you simmer, the stronger the flavor). Strain out your spices using a fine mesh sieve or remove your infusing bundle. Season with a pinch or two of salt if desired — we like Sel de Mer for the extra mineral boost. Sip and enjoy!
Worcestershire
Powdered Worcestershire. Who knew? Everyone knows about the complex flavor of Worcestershire sauce, but few find it in this powdered form for use in spice blends and rubs. It's a secret kick in many BBQ rubs, can be lightly dusted on steaks, and makes the best teriyaki base you'll ever find. We love it even more because it’s vegan, gluten free, and soy free! The base of Worcestershire is tamarind which is sweet and sticky, which means that it hydrates easily and has a tendency to cake up. Be sure that you store this one in an airtight jar in a cool, non-humid environment. Once you open it, be sure not to leave it exposed to fresh air so you can keep it in its powdered form for as long as possible.
World Spice Originals
td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}--> Discover the handcrafted blends that define World Spice. Made in small batches and celebrated by cooks for over 30 years, these originals capture the flavor, creativity, and care that set our kitchen apart.From meat and seafood to vegetables and grains, their versatility adds a burst of spice wherever you need it. The Spices: Ras El HanoutSassy Steak SpiceSeattle Salmon RubVoodoo Details below.
Yellow Mustard Seed
A high quality and pungent cousin to the seed used to make American "hot dog mustard," this spice has almost infinite applications. Cracked or ground, it can be whipped into salad dressings, dips, spreads, and gives a dry fleeting heat to soups and stews. It can even be rubbed on meat or poultry. Yellow mustard seed also makes a superb addition to home made barbeque sauces. How versatile!
Yucatan Rojo BBQ Rub
Annatto-based seasoning paste is extremely popular in Mexico's Yucatan peninsula. Generously spread on fish, chicken, or pork and baked in a banana leaf, it adds earthy flavors and rich red color to the local cuisine. Our Yucatan Rojo Rub can be used either as a dry rub or a base for making the seasoning paste. Add vinegar with lime or orange juice to get the desired consistency.
Zareen's Pakistani Kitchen
Zareen's Pakistani Kitchen by Umair Khan and Zareen Khan