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ACHIOTE PASTE
Achiote, also known as annatto seed paste and recado rojo is a popular seasoning from the Yucatan and is also used in other parts of Mexico and Central America. Achiote is made of ground annatto seeds blended with other herbs and spices to create a distinctively delicious tangy flavor commonly found in dishes such as Cochinita Pibil. Achiote adds not only great flavors and aromas, but also gives your food a vibrant color.
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LA LEYENDA, 10 MONTH AGED ROSEMARY MANCHEGO
This ‘Manchego’ cheese is coated with fresh local rosemary and aged for 15 months. During the curing time, the cheese picks the amazing aroma of the rosemary, adding an extra depth of flavor.
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NANAMI TOGARASHI, SEVEN SPICE
Shichi is Japanese for “seven” and togarashi means “peppers,” hence the name “seven spice” referring to the number of spices (plus nori) typically used in this blend. While many variations exist, shichimi togarashi typically includes red chili peppers, sanshō or sichuan peppercorns, dried orange peel, black sesame seeds, white sesame seeds, ground ginger, poppy seeds and nori (seaweed).
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SUDACHI, MARUGOTO SHIBORI
Desired by the worlds finest chefs and mixologists, Yakami Orchards Yuzu Juice, Marugoto Shibori (In Its Natural State) is a first press using the whole fruit, capturing the intense floral aroma and tart flavor qualities of ripe Yuzu Fruit. Yakami Orchards Yuzu Juice is a vibrant ingredient perfect for superb Cocktails and Non-Alcoholic Drinks, Vinaigrettes, Sashimi, Ceviche, Sauces, Vegetables and Desert or whenever a splash of Yuzu Citron will create the complexity of flavor you desire in whatever creation demands the BEST
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LEE KUM KEE, CHILI GARLIC SAUCE, 12/13 OZ
A mildly hot chili sauce blended with garlic perfect for dipping. It is also good as a stir-fry sauce for meats, fish vegetables and noodles. Ingredients: Salted chili peppers (chili peppers, salt), water, sugar, rice vinegar, dehydrated garlic, modified corn starch, acetic acid.
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SPRING ROLL WRAPPERS
Made from a mixture of rice flour, water, and salt these are rolled out by machine to paper thinness and then dried on bamboo mats in the sun. Rice papers are used extensively for wrapping Vietnamese spring rolls of pork and seafood, which are then fried and wrapped with crispy fresh lettuce and herbs and finally dipped in a sweet, sour hot sauce.
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CORN HUSK
Corn husks are the outer covering of an ear of corn. Commercially bought Corn husks are commonly the whole husk and are sun, air or oven dried. For most applications the Corn husks need to be soaked in hot water in order to become pliable. Corn husks are most commonly used to encase foods to be steamed or baked, imparting a very light corn flavor. Corn husks can be used in the presentation of a dish, but are not edible and should be discarded after use. Corn husks are especially popular ingredient in the making of tamales.
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SHOYU MATSUTAKE
These master craftsmen have perfectly paired the individual qualities of Shoyu and Matsutake to create a symphony of flavors unrivaled by any Shoyu today. Complex aromas of earthy must, leather, fermented soy beans and White Pepper are present on the nose while flavor notes of Savory, Umami, Fungal and hints of Pine fill the palate. Used in Japan as a finishing Shoyu or as a stand-alone ingredient.
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ROCINANTE CABRA AL ROMERO, ROSEMARY
Pressed paste cheese made with pasteurized goat´s milk, with a minimum ageing period of 30 days.
Cheese made from pasteurized goat’s milk. Wrapped in a crust with natural rosemary leaf. -
YUZU JUICE, NIBAN SHIBORI
Ideal for the home chef, Yakami Orchards Yuzu Juice, Niban Shibori (Second Pressing of Fruit), is a vibrant ingredient perfect for superb Cocktails and Non-Alcoholic Drinks, Vinaigrettes, Sashimi, Ceviche, Sauces, Vegetables and Desert or whenever a splash of Yuzu Cintron will create the complexity of flavor you desire in whatever creation demands the BEST.
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ROCINANTE CABRA INFUSED RED WINE
Pressed paste cheese made from pasteurized goat´s milk, naturally aged minimum 30 days infused with red wine.
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LA LEYENDA, FLOWERED BABY SHEEP’S MILK
Sheep cheese aged for five months and topped with edible rose, calendula, blue cornflower, jasmine and lavender petals. Exquisite sensory stimulation because of its fragrance, the blend of the characteristic flavor of cured sheep cheese with its floral essence, and its spectacular presentation.
The INTERNATIONAL TASTE INSTITUTE of Brussels has acknowledged the quality and unique flavor of this cheese, awarding it with its recognized three stars SUPERIOR TASTE AWARD.
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GOLDEN DRAGON, WONTON SKINS
Wontons are made by spreading a square wrapper flat in the palm of one’s hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper’s edges together with the fingers. Adhesion may be improved by moistening the wrapper’s inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.
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HUY FONG FOODS, SRIRACHA, 12/28 OZ
Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.
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SUDACHI, NIBAN SHIBORI
Ideal for the home chef, Yakami Orchards Sudachi Juice, Niban Shibori (Second Pressing of Fruit), is a vibrant ingredient perfect for superb Cocktails and Non-Alcoholic Drinks, Vinaigrettes, Sashimi, Ceviche, Sauces, Vegetables and Desert or whenever a splash of Sudachi Citrus will create the complexity of flavor you desire in a variety applications only bound by your imagination.
