Foodservice Catalog by Woodland Foods

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FOODSERVI CECATALOG

ABOUT US

Who is DG? 30 Years in the Making •

Our offerings include over 1,800 specialty products from more than 65 countries around the world, sourced directly from growers of raw agricultural ingredients using sustainable farming practices.

•

Since 1989, we’ve been serving foodservice operators through nearly 300 foodservice distributor partners around the US, including all major broadliners.

Ask your preferred distributor for a quote on our products.

•

All channels in the food world rely on us as a trusted supplier, including multi-national manufacturers, national retailers, specialty ingredient companies, and food service operations.

•

Our products are packed in over 200 private label brands, so you may be enjoying DG products without knowing it.

•

Privately owned by hospitality veterans, founders Diana and David Moore started DG with a single variety of mushroom (Chanterelle) in 1989.

•

We employ nearly 300 people and operate in over 500,000 square feet of warehouse space with BRCGS AA, kosher and organic certifications.

•

Our experienced culinary team uses what we call, the “planet’s pantry”, to develop novel cost and time saving solutions that are restaurant-quality and replicate flavor profiles from culinary traditions around the world, as well as unique innovative and trending flavors.

•

We are fanatical about food and in constant search of exciting food finds. We are always anxious to share our culinary discoveries with experts in the trade.

Our Mission

DG provides our partners with an unrivaled variety of high quality ingredients, alongside chef-crafted products and trusted dependability, so chefs can focus on what they do best: crafting culinary excellence.

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CHILE HARVEST IN MEXICO

MUSTARD FIELD IN INDIA

MUSHROOM FORAGING IN THE PACIFIC NORTHWEST

EXPLORING FONIO FARMS IN WEST AFRICA

SPELT HARVEST IN MICHIGAN

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ABOUT US

Quality Assurance We’ve worked hard to build our reputation by exceeding expectations in providing consistent, safe products, ensuring quality assurance in all aspects of your operation. Our team travels the globe to meet with farmers on location and regularly audits producers to ensure product consistency and safety. DG’s unrelenting commitment to quality assurance is evidenced by our AA-rating with the BRCGS standard of the Global Food Safety Initiative. Certified Handler

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Distributor Network & Dropship Program •

We work with nearly 300 distributor partners who proudly stock our products.

•

Broadliner dropship programs enable us to direct ship the world’s ingredients, with no minimums, shipping within 48 hours of our receiving your order. Ask your preferred distributor for a quote on any of our 1,800+ products!

Hint: If you have a choice of distributors, pick one that stocks locally for the best price or ask them to stock the products you need.

Find your distributor at www.dgourmet.com.

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ABOUT US

Meet Our Chefs DG’s products have always been developed for chefs by chefs. Our culinary team, led by Executive Chef Jeffrey Troiola, brings decades of experience and creativity to our product offerings. Their passion continually inspires the creation of new trendsetting products and concepts, all backed by the quality and globally-inspired flavors that define the DG brand.

Jeffrey Troiola

Jeffrey Troiola, Corporate Executive Chef, has been recognized as one of the most innovative and talented of the “new American” chefs. During his 40 year career in the food industry, Chef Troiola has earned a reputation among gourmand and connoisseur circles in Chicago, Dallas, Aspen and Kansas City. He has managed kitchens in some of the country’s most innovative restaurants, prestigious hotels, and top city and country clubs including Rosewood Hotels and The University Club of Chicago. Chef Troiola has worked alongside chefs like Wolfgang Puck, Larry Forgione, Mark Miller, Dean Ferring, Robert DelGrande, George Mahaffey, Joachim Splichal and Jeremiah Tower throughout his career. Chef Troiola is a graduate of the Culinary Institute of America. He was recognized for the “Dinner of Dinners” from the Chicago Chapter of the Chaîne des Rôtisseurs, and Dinner of the Year on two occasions from the Kansas City chapter of the International Food & Wine Society. He is an active member of the James Beard Foundation, the Research Chef’s Association, the American Culinary Federation and the Institute of Food Technologists.

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Rebecca Haney

Rebecca Haney is a Culinary Product Development Scientist where she acts as a liaison between the culinary, quality assurance, production and regulatory departments to make innovative ideas a reality. In her role, Rebecca is responsible for creating new product nutrition facts, ingredient statements, technical specifications, and blending/processing instructions. She audits all new product runs and works toward process and product improvement. She is a Certified Food Scientist and an active member of the HACCP, Food Safety, INAFS, IFT, and internal Audit Teams. Rebecca holds a Bachelor of Science in Food Science and Technology from the University of Wisconsin-Stout and a professional development certificate in Crop Science from the University of Illinois.

Jason Alm

Jason Alm is a Research and Development Chef, serving as a liaison between sales, project management, and purchasing to streamline product ideation and development in order to help drive timely results for our partners. In his role, Jason is able to experiment with new ingredients and work directly with partners in order to share knowledge about our full line of products and their creative culinary applications. Jason holds an Associate Degree in Culinary Arts from the Cooking and Hospitality Institute of Chicago and has 10 years in the food & beverage sector. His previous experience in Project Management roles at Woodland Foods gives him unique insight into the full supply chain of our catalogue of ingredients and the ways each department comes together to get products from concept to kitchen.

Chris O’Connor

Christopher O’Connor is a Research Chef with a primary focus on enhancing the chef-driven foundation for DG. Christopher brings extensive culinary knowledge and passion to the culinary team with a hands-on product development approach of creation and ideation. He is a dedicated resource in supporting our sales and marketing teams, and a driving force in sourcing and providing on trend, value add, and superior quality ingredients and innovation to our partners. Christopher holds an Associate Degree in Culinary Arts from the Culinary Institute of America, Hyde Park, NY. His experience working in restaurants over nearly a decade spans across various roles, including as a chef with Giussepe Tentori and celebrity chef Stephanie Izard of the BOKA restaurant group.

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ABOUT US

Culinary Connection •

Our vast offering of the world’s ingredients enables chefs to apply distinctive creativity, defining their culinary vision.

•

Our experienced culinary team uses our planet’s pantry to develop new applications using ancient ingredients, helping our partners stay on the cutting edge.

•

We replicate flavor profiles from culinary traditions around the world. (see pages 80-93 and 100-111).

•

We create innovative time and cost saving products so you can easily provide complex culinary creations without any compromise in quality. (see pages 112-113, 142-143, 156-157, 160-161).

•

We continually perfect cooking methods, accounting for subtle variations in performance, so that we can save you from trial and error work. (see preparation resources on pages 14, 30, 116, 132, 144, 145, 148, 158, 163).

Find our house-made

Cost & Time Savers

on pages 10-11, 112-113, 142-143, 156-157, 160-161. Check out our

Authentic Global Seasoning Blends

on pages 80-93, 100-111. 8

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ABOUT US

Cost & Time Savers

| Sophisticated flavors your team can rely on.

We’ve crafted high-quality, easy-to-use products that shorten prep time, ensure consistency, and reduce waste, leading to greater profit. Distinguish your entrées with these chef-crafted product categories: • • • • •

Sauce and Condiment Starters Seasoned Rice & Grain Fusions Polenta Blends Gluten Free Baking Mixes Authentic Global Seasoning Blends

CONVENIENT PACKAGING

DG’s products are packed with chef’s needs in mind.

• Easy-to-use shaker and handle back jars for convenient access to high volume usage products. • Bulk packs for pantry essentials and unique ingredients. • Portion control packaging (half hotel pan portions) for fully seasoned pilafs & sides.

SAUCE & CONDIMENT STARTERS

Expand your menu with unique flavors of the world.

•

At less than 2% of the average plate cost, increasing the role of distinctive sauces and condiments in an entrée is a terrific way to increase value, lower costs, and maximize profit.

• Thai Peanut, Romesco, Piri Piri, Mole, Curry, Sambal, Chile Crisp & many more!

Find our full line on pages 112-113

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SEASONED RICE & GRAIN FUSIONS

Bypass obligatory prep with confidence by adding high-quality, ready-to-cook side dishes to your daily offerings.

•

At less than 10% of the average plate cost, increasing the role of dynamic sides in an entrée is a terrific way to increase value, lower costs, maximize profit and reduce center-of-the-plate protein portion.

• Paella, Risotto, Cajun Dirty Rice, Mediterranean Blend, Porcini & Truffle Polenta and many more!

Find our full line on pages 142-143, 156-157.

GLUTEN FREE BAKING MIXES

Gluten free, but you’d never know it! Eliminate steps while creating scratch- made quality baked goods.

• Gourmet pancakes and waffles in minutes. • Convert to a gluten free offering with confidence by using our gluten free all- purpose flour. • Keep your guests coming back for crave- able creations like decadent chocolate cake and full-flavored cornbread.

Find our full line on pages 160-161. SEASONING BLENDS

Satisfy your guests’ curiosity with global flavors using our versatile and expertly crafted flavors from culinary traditions around the world.

•

At less than 1% of the average plate cost, what better way to impact your guests experience than using our authentic global seasoning blends.

• Flavors of Africa, Asia, India, Latin America, the Middle East, and more!

Find our full line on pages 80-93, 100-111.

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Mushrooms Benefits of Using Dried Mushrooms Dried mushrooms offer users the opportunity to experience the flavor and texture of mushrooms that otherwise may be incredibly difficult to source or seasonally unavailable. Dried mushrooms are an economical alternative to fresh, and rehydrate quickly with a soak in hot water. They are easy to store, versatile to use, shelf stable for long periods, and their concentrated flavor adds the rich, deep umami notes that take a dish over the top.

Storing Dried Mushrooms Dried mushrooms are shelf-stable and take up little space, making them easy to store in an airtight container. Reconstituted dried mushrooms can be stored in the fridge for two to three days, or frozen. Mushroom broth will keep in the refrigerator for up to three days or can be frozen for three months.

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Rehydrating Dried Mushrooms PRIMARY METHOD (Best method for retaining the most flavor) Cover mushrooms with hot water and soak for at least 30 minutes. Remove mushrooms, and rinse in cool water to remove any grit. Reserve liquid for stock. eatier and hearty mushrooms such as M shiitake caps, chanterelle, and oyster mushrooms may require a longer soak, up to four hours or overnight. he leftover mushroom broth creates a T rich, flavorful stock and should be saved. Strain to remove any grit and use in place of some of the called-for liquid in recipes. Stock can be frozen for later use in soups, sauces, and risottos.

(See pages 26 & 27 for rehydrating ratios & times)

QUICK METHOD (Effective method when time is short) Add ratios of 1 cup water and 1/2 oz mushrooms to a saucepan and bring to boil over high heat. Ensure mushrooms remain submerged. Once boiling, cover and reduce heat to medium-low and simmer for 15-30 minutes until mushrooms are tender. Remove mushrooms from soaking liquid. Strain cooking liquid through a fine-mesh strainer to remove grit; reserve. Squeeze mushrooms to eliminate any excess moisture.

econstituted mushrooms and their R stems can be frozen and used later when needed. Stems can be added to soups and sauces during the cooking process to add additional layers of flavor.

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Costing Exercise |

Mushrooms

Use specialty ingredients to drive up average check and profits!

THIS COMPARISON REFLECTS THE POTENTIAL TO ELEVATE MENU OFFERINGS AND REDUCE COSTS WITH THE USE OF SPECIALTY INGREDIENTS.

Porcini-Champignon Salt VS Grilled Swordfish, Roasted Crusted Swordfish with Morels Yukon Potatoes, Vegetable Pan-seared swordfish, saffron orzo, & Lemon Beurre Blanc braised Swiss chard, and smoky blue Pictured Above cheese cream

Menu Price: $29.50

Menu Price: $26.50

Swordfish (6 oz.)

$7.50

Swordfish (8 oz.)

Morels, Orzo, Swiss Chard

$2.85

Potato & Vegetable

Porcini Champignon Salt, Sauce, Garnish

$1.20

Sauce & Garnish

$11.55

Food Cost

Food Cost Food Cost %

39%

Food Cost %

$10.00 $1.50 $.90 $12.40 47%

All examples are for reference only. Actual costs may vary based on market conditions, pricing structures, and restaurant type.

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MUSHROOMS

Mushrooms Bolete - Boletus Luteus

M52 Bolete | Whole

R03 Bolete | Kibbled

M16 Premium Chilean Boletes | Whole Bolete mushrooms boast a deep, umami-rich flavor and aroma similar to their close cousin, the porcini. Boletes make a flavorful addition to risottos, pasta dishes, soups and stews. Their hydrating liquid can be reserved for an especially rich broth with a wide range of applications. While potent, the pronounced umami flavor and meaty texture of boletes R04 closely resembles that of the porcini and can therefore be substituted for porcini with excellent results. Bolete | Powder

R08 Chilean Bolete | Kibbled

Champignon - Agaricus Bisporus

R50 Champignon | Kibbled

R51 Champignon | Powder

M18 Champignon | Sliced Commonly known as “button” mushrooms, champignons boast a pleasant, mild flavor with a firm texture. Champignons have a broad appeal due in part to their mild flavor that is traditional of the umami characteristics of mushrooms, while not being overpowering. They absorb other flavors particularly well and can be used across a wider variety of applications, including gravy, sauces, cream soups, stews, stir fry, pasta dishes, casseroles and in salads. When rehydrated correctly, dried champignons look and taste just like fresh, especially in applications where they are cooked.

HELPFUL TIP

R73 Champignon | Extract | Powder

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Rehydrate in wine, fortified wine, or stock. Use reconstituted mushrooms & stock in recipes.

AVA I L A B L E PAC K S I Z E S

32 FL. OZ. JAR

1 LB BAG/BOX 5 LB BAG/BOX 10 LB BAG/BOX 25 LB BAG/BOX

Morel - Morchella esculenta

M21 Morel | Whole [OM21 Organic

]

Arguably the most prized of all mushroom varieties, morels possess a unique flavor unlike any other variety. Their taste is often described as a combination of butter and faint smoke which are said to intensify when dried. Morels’ hallmark slightly toasted, subtle flavor pairs well with beef, wild game, seafood and in rich sauces. Sautéing in butter or simmering in cream-based sauces is a good application for showing off their deep flavor. Morels reputation as a highly-prized variety adds a noteworthiness to menus. WILD MOREL MUSHROOM

Porcini - Boletus Edulis

M04 Grade AA Porcini | Sliced [OM04 Organic ] Porcinis are the quintessential dried mushroom, boasting a rich, powerfully earthy aroma matched by a full-bodied, meaty flavor. Porcinis make a standout addition to classic dishes such as risotto, pasta dishes, soups, stews, sauces, and melange. Once rehydrated, porcinis remain firmly textured with a hearty bite. The gentle drying process intensifies both the aroma and flavor with the added benefit of preserving them for future uses.

M05 Grade A Porcini | Sliced [OM05 Organic ]

M07 Grade B Porcini | Sliced

R01 Porcini | Kibbled

R02 Porcini | Powder [OR02 Organic ]

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MUSHROOMS

Mushrooms

Portabella - Agaricus Bisporus HELPFUL TIP

R65 Ivory Portabella | Kibbled

Mushroom powders can be added to savory crepe batter or other savor batters to add flavor when frying.

M38 Portabella | Sliced Portabella mushrooms are known for their firm, meaty texture and a rich, pronounced woodsy flavor and therefore make an excellent substitute for meat in vegetarian dishes. Their hearty nature allows them to stand up well to a wide variety of preparations, although they are commonly sautéed, grilled or roasted. Portabellas are great topping for pizzas, inclusion in braising sauces or where additional flavor is desired in recipes calling for button mushrooms.

R19 Portabella | Kibbled

HEARTY VEGETABLE BARLEY SOUP WITH PORTABELLA MUSHROOMS

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R21 Portabella | Powder

Shiitake - Lentinula Edodes

M11 Premium Shiitake | Whole Shiitake mushrooms boast a full-bodied flavor of rich umami. Their pronounced flavor and meaty texture enables them to stand out among other strong flavors in dishes and across a wide range of applications. They supplement the flavors of ginger, soy, and chile peppers well, and their broth can be used to bolster dishes as a more subtle inclusion. Shiitakes are among the most umami-rich of all dried mushrooms. In their whole form, they add striking presentation characteristics as well.

M101 Flower Top Shiitake Caps | Whole

M53 Shiitake | Whole [OM53 Organic ]

M01 Shiitake | Sliced [OM01 Organic ]

R13 Shiitake | Large | Kibbled

R16 Shiitake | Kibbled

R06 Shiitake | Sliced | Kibbled

R17 Shiitake | Finely Diced [OR17 Organic ]

R18 Shiitake | Powder [OR18 Organic ]

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MUSHROOMS

Mushrooms

M37 Bamboo | Whole

M14 Black Trumpet | Whole

M82 Blazei | Caps

M99 Candy Cap | Whole

M104 Cauliflower | Whole

M24 Chanterelle | Whole

M110 Yellow Foot Chanterelle | Whole

M13 Cloud Ear | Whole

M103 Enoki | Whole

M08 Hen of the Woods (Maitake) | Whole [OM08 Organic ]

M51 Huitlacoche (Corn Fungus) | Canned

M23 Lobster | Whole

M84 Matsutake | Whole

M15 Mousseron | Whole

M102 Nameko | Whole

M20 Oyster | Sliced

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M81 King Oyster | Sliced

M17 Paddy Straw | Whole

M106 Saffron Milk Cap | Whole

M09 Premium Wood Ear | Whole

HELPFUL TIP For convenient rehydrating use a coffee press. Mushrooms can be steeped in a press and then easily drained when ready. ~ To make a quick stock, microwave 2 TBSP chopped dried mushrooms with 1 cup liquid. Remove, stir and drain liquid for immediate use.

MOREL MUSHROOM HARVEST IN PACIFIC NORTHWEST

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MUSHROOMS

Kibbled Mushrooms

GENERAL USES:

Many chefs prefer dried versions to fresh for specific culinary applications. Dried mushrooms are more economical by the ounce and have a longer shelf life while adding a more concentrated flavor. Kibbled and powdered options offer more versatility and convenience across a broad range of applications.

• • • • • •

Add to pastas, risottos, grains (starches), and stuffings. Use in savory egg dishes such as quiche, scrambled eggs, and omelets. Incorporate into the base of stews, casseroles, and soups. Substitute for fresh mushrooms in stuffings, savory mushroom puddings, and custards. Fillings for egg rolls, dumplings, potstickers. Add to fresh vegetable sautés and stir-fries.

SPECIFIC CULINARY USES: • • • •

Empanada or tamale fillings, shumai, and duxelles. Substitute for meat in classic bolognese sauce. Rehydrate and add to prepared forcemeat for pates, charcuterie, sausage, and meatloaf. Add to chicken, beef, turkey or venison pot pies.

R03 Bolete | Kibbled

R08 R50 Chilean Bolete | Kibbled Champignon | Kibbled

R01 Porcini | Kibbled

R65 Ivory Portabella | Kibbled

R19 Portabella | Kibbled

R16 Shiitake | Kibbled

R06 Shiitake | Sliced | Kibbled

HELPFUL TIP Use powders to punch up flavor in soups, stews, and braises. R13 Shiitake | Large | Kibbled

R17 Shiitake | Finely Diced [OR17 Organic ]

M02 Wood Ear | Shredded

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Powdered Mushrooms GENERAL USES: Powdered mushrooms are best utilized as a spice seasoning addition or infused due to its intense flavor. Mushrooms powders provide rich, umami flavor in nearly any savory dish.

• • • •

Enhancement of rich mushroom flavor in soups, stews, & sauces. Blend with spices or salts to create wet and dry rubs for proteins. Create flavored salts for fried foods, popcorn, and potato chips. Knead into pasta dough, focaccia, wheat, and grain bread doughs.

SPECIFIC CULINARY USES: • • •

Steep with various hot liquids in a sachet bag or through a coffee filter to infuse stocks, wine/fortified wine, and broths during cooking. Mix directly with spices and herbs, then rub onto veal, pork, and chicken cuts for sautéing or roasting. Combine with panko or fresh breadcrumb and whole butter for a buttery crust topping for roasted beef, veal, or chicken breast.

R04 Bolete | Powder

R51 Champignon | Powder

R73 Champignon | Extract | Powder

R78 Oyster | Powder

R02 Porcini | Powder [OR02 Organic ]

R21 Portabella | Powder

R18 Shiitake | Powder [OR18 Organic ]

R66 Wild Mushroom | Powder

SAFFRON AND SHIITAKE RAVIOLI WITH CHERVIL AND PARMESAN CREAM SAUCE

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MUSHROOMS

Mushroom Blends

M94 Bistro Blend

M48 European Blend

M148 European Melange

M45 Forest Blend

A rich and hearty blend of oyster, shiitake, porcini & black trumpet mushrooms.

An elegant and versatile blend of chanterelle, morel, black trumpet, lobster, porcini, shiitake, & bolete mushrooms.

A full flavored combination of chanterelle, morel, black trumpet, lobster, porcini, and bolete mushrooms.

A woodsy mixture of shiitake, porcini, oyster, bolete, and wood ear mushrooms.

M47 Northwoods Blend

M87 Steak Blend

M49 Stir Fry Blend

M44 Special Blend

A earthy blend of lobster, shiitake, porcini, morel, oyster, and bolete mushrooms.

A full flavored blend of oyster, blazei, porcini, and ivory portabella mushrooms.

A balanced blend of shiitake, shredded wood ear, button, cloud ear, and oyster mushrooms.

A mild yet savory blend of shiitake, chanterelle, morel, porcini, oyster, and bolete mushrooms.

SAVORY MOREL AND LEEK BREAD PUDDING

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Truffles

R46 Black Truffle | Sliced

R68 Black Truffle | Minced

Our carefully crafted truffle dust is a unique blend of porcini and champignon mushrooms, dried aromatics like garlic and onions and the intense savory flavor of one of the culinary world’s most prized ingredients – truffles.

R44 Black Truffle | Powder

R45 White Truffle | Powder

Truffle Oils

Conserved Truffles

H672 Truffle Dust | Blend

M73 Black Truffles | Sliced | Winter 3.2 oz. jar each M34 White Truffle Oil 8 fl. oz.

M154 Black Truffle Oil 8 fl. oz.

M71 Black Truffles | Sliced | Summer 3.2 oz. jar each

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M72 Black Truffles | Peelings | Summer 3.2 oz. jar each

MUSHROOMS

Mushroom Pairing

Type

Forms

Rehydration Ratio

Rehydration Time

Mild Subtly Sweet

Savory Meaty

Bamboo

Whole

3 to 1

20-30 min

•

Black Trumpet

Whole

3 to 1

15-20 min

Blazei Caps

Whole

3 to 1

15-20 min

Bolete

Whole | Kibbled Powder

4 to 1

25-30 min

Champignon (White Button)

Sliced | Kibbled Extract Powder

3 to 1

15-20 min

•

Candy Cap

Whole

3 to 1

20 min

•

Chanterelles

Whole

4 to 1

15-20 min

•

Cauliflower

Whole

4 to 1

30+ min

•

Cloud Ear

Whole

3 to 1

15-20 min

•

Enoki

Whole

2 to 1

10 min

•

Hen of the Woods

Whole

5 to 1

15-20 min

•

Lobster

Whole

5 to 1

15-20 min

•

Matsutake

Whole

5 to 1

15-20 min

•

Morel

Whole

5 to 1

25-30 min

•

Mousseron

Whole

5 to 1

15-20 min

•

Nameko

Whole

4 to 1

10-15 min

•

Oyster

Whole | Sliced

6 to 1

15-20 min

Paddy Straw

Whole

3 to 1

15-20 min

Porcini

Sliced | Kibbled Powder

4 to 1

15 min

Portabella

Sliced | Kibbled Powder

3 to 1

10-12 min

•

Saffron Milk Cap

Whole

4 to 1

10-12 min

•

Shiitake

Whole | Sliced | Diced | Kibbled | Powder

5 to 1

15-20 min

Wood Ear

Whole

4 to 1

15-20 min

Aromatic Rich

• • •

• •

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Cheeses Dairy

Cruciferous Leafy Greens

•

Pastas Pizza

•

• •

•

• •

Poultry Veal

Red Meat Game

Rice/Grain Dishes

Root & Hearty Vegetables

•

Sauces

•

Seafood Shellfish Mollusk

Soups

•

• •

•

• •

•

• •

•

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Chiles Benefits of Using Dried Chiles While their culinary use can be traced back to ancient Mayan and Aztec civilizations, chiles play an integral role in cuisines across the globe. From subtly sweet bell peppers and chocolatey, raisin-like anchos to fiery carolina reapers and smoky chipotles, our diverse collection of chiles covers a broad spectrum of flavors, colors, and heat levels. Our extensive array of chiles include many types and styles, from whole and pastes to finely diced pieces and powders. Perfect for sauces, moles, salsas, fillings, and so much more!

Storing Dried Chiles Dried chiles are shelf-stable and take up little space, making them easy to store in an airtight container in the pantry or freezer. For the fullest flavor and potency, use within 3-6 months, or store in the pantry or freezer for a year or longer.

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Preparing Chiles For large chiles such as anchos or guajillo, remove the stem, split the chile lengthwise, and remove seeds. Scrape any remaining seeds and pull off any dried veins. Smaller chiles such as pequin and tepin are used whole in most applications to add flavor and heat. Did you know? There are about 25 species of Capsicum, most originally from South America. Most of our common varieties come from one species, Capsicum annum. Chiles are hollow fruits, with an outer wall rich in carotenoid pigments that enclose the seed and the tissue that bears them. The pungent chemical capsicum is secreted by cells on the surface of the placenta, the pithy tissue that bears the seeds.

Toasting Chiles Oven - This is the best method for toasting a lot of chilies at one time. Spread chiles across a rimmed baking sheet and place in 350˚F oven. Occasionally turn the chiles until they puff slightly, are pliable and fragrant, between 2-5 minutes. Skillet - When only toasting a few chiles at once, place chiles in dry skillet and warm over medium heat. Occasionally turn chiles until fragrant and pliable, about 3 minutes. Traditionally, toasting is done on a stovetop in a heavy, cast-iron skillet or comal (griddle), but a frying pan will work. Toasting can also be done on a grill over charcoal. Once toasted, blend chiles to desired texture and consistency in a blender, spice, or coffee grinder.

Soaking Chiles Place chiles in a heat-resistant bowl and cover with hot, almost boiling water. Let chiles soak between 5-20 minutes depending on their thickness. Keep chiles submerged by pushing under the water with a utensil. Do not use an excessive amount of water or oversoak as this can cause the flavor to leech. Uses - For puree or sauce, add soaked chiles to a blender along with the appropriate amount of rehydration liquid, per the recipe. Add additional spices and blend until desired consistency is reached. Rehydrated chiles can be julienned or diced and added to recipes as called for, just as their fresh counterparts.

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Costing Exercise |

Chiles

Use specialty ingredients to drive up average check and profits!

THIS COMPARISON REFLECTS THE POTENTIAL TO ELEVATE MENU OFFERINGS AND REDUCE COSTS WITH THE USE OF SPECIALTY INGREDIENTS.

Triple Chile and Agave Brasied Pork Belly

Slow-Roasted Pork Belly

Guajillo, pasilla negro, smoked serrano and agave glaze with crisp polenta cake, Pictured Above and arugula

House-made barbecue sauce, warm potato salad, and braised country greens

Menu Price: $17.50

Menu Price: $16.50

Pork Belly (6 oz.)

$4.25

Pork Belly (8 oz.)

$5.70

Triple Chile Glaze

$.90

Barbecue Sauce

$.80

Polenta Cake, Salad

$2.10

Potato Salad, Greens

Food Cost

$7.25

Food Cost

Food Cost %

41%

Food Cost %

$1.50 $8.00 48%

All examples are for reference only. Actual costs may vary based on market conditions, pricing structures, and restaurant type.

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CHILES

Chiles

Ancho Chiles

E03 Ancho | Diced

C26 MILD Ancho | Whole | De-Stemmed One of the most popular dried varieties, the ancho, is the dried version of the ripe poblano pepper. It is slightly sweet with a raisin-like flavor, while providing mild heat. Ancho chiles range in color from red to brown/black and have a medium-thick wrinkled flesh. The word “ancho” means wide, referring to the chiles flat, heart shape, and the chiles are sometimes mistaken for a pasilla or mulato pepper. Ancho chiles are one of the three “holy trinity” peppers of traditional mole, alongside counterparts the pasilla and guajillo.

C01 MILD Ancho | Whole

E03 MILD Ancho | Diced

E04 MILD Ancho | Granulated

D17 MILD Ancho | Powder [OD17 Organic ]

HELPFUL TIP Add chile paste to soups, stews, or hearty braises to add heat and depth of flavor. Use as a flavor booster for sour cream, yogurt, tahini, or mayonnaise based dips.

U08 MILD Ancho | Paste We hydrate and then puree ancho chiles in-house to create our popular, smooth ancho chile paste. Ideal in any recipe calling for rehydrating dried Ancho, this is a particularly good step-saver for sauces, dressings and as the base for a marinade. Our ancho chile paste is available both in a 1 lb jar or larger 55 lb pale.

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AVA I L A B L E PAC K S I Z E S

32 FL. OZ. JAR

1 LB. JAR

1 LB BAG/BOX 5 LB BAG/BOX 10 LB BAG/BOX 25 LB BAG/BOX

7 OZ. CAN 102 OZ. CAN

Chipotle Chiles

C02 HOT Chipotle Morita | Whole

C18 HOT Chipotle Morita | Whole | De-Stemmed [OC18 Organic ]

E20 HOT Chipotle Morita | Diced

E14 HOT Chipotle Morita | Granulated [OE14 Organic ]

E17 HOT Chipotle Morita | Flakes

E60 HOT Chipotle Morita | Flakes | Toasted

D22 HOT Chipotle Morita | Powder [OD22 Organic ] [D41 Toasted]

D46 HOT Chipotle Morita | Powder | Steam-Treated

DID YOU KNOW? Chipotle chiles are sold as brown and morita, which are different types of jalapeños that have been smoked during the drying process. C14 MEDIUM Brown Chipotle | Whole

D01 MEDIUM Brown Chipotle | Powder

U09 HOT Chipotle Morita | Paste Chipotle morita paste is made from ripe, smoke-dried jalapeño peppers that have been rehydrated and puréed. When picked early in the season, jalapeños are green – it isn’t until late in the season that the jalapeños lose most of their moisture and begin to turn red. After the ripe jalapeños have been harvested, they are dried and smoked, turning them into chipotle chiles. Allowing the jalapenos to fully ripen, gives chipotle chiles an inherent fruity-sweet flavor as the chile has more time to create and store sugar.

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CHILES

Chiles Guajillo Chiles

C27 MILD Guajillo | Whole | De-Stemmed

E07 MILD Guajillo | Diced

E08 MILD Guajillo | Granulated

D29 MILD Guajillo | Powder

C03 MILD Guajillo | Whole Guajillo chiles are very popular across Mexican cuisine, coming in second only to the famed ancho. On the Scoville scale, guajillo range typically from 2,500-5,000 shu and has a distinct fruity flavor. The guajillo adds a tangy, berry-like note to its mild heat that complements the other peppers in the holy trinity base for mole, while lending itself well to salsas, marinades, and more unique applications such as pastas or spreads.

HELPFUL TIP Chile pastes can become the foundation of a number of applications including: adobos (marinades), sauces (barbecue, game sauces), dips and dressings, as well as anywhere a flavor boost may be needed (soups and stews).

U10 MILD Guajillo | Paste Guajillo chile paste is an efficient and convenient way to incorporate the authentic flavor of one of the holy trinity peppers into a variety of applications. The fruity flavor of guajillo is pronounced in this paste, which is produced in-house and available in pack sizes ranging from 1 lb to 55 lb pales.

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New Mexico Hatch Chiles

C39 MILD Red New Mexico Hatch | Whole | De-Stemmed

E13 MILD Red New Mexico Hatch | Diced [OE13 Organic ]

E61 MILD Red New Mexico Hatch | Granulated

D47 MILD Red New Mexico Hatch | Powder | Steam-Treated [OD47 Organic ]

D19 MILD Red New Mexico Hatch | Powder

D63 MILD Green New Mexico Hatch | Powder

C05 MILD Red New Mexico Hatch | Whole Red New Mexico hatch chiles are long, thin-fleshed chiles with a unique, complex flavor and subtle heat. Grown in the famed Hatch Valley of New Mexico, these fully ripened chiles are celebrated for their slightly fruity yet subtly smoky flavor and mild heat level. Hatch chiles start off as a deep green color and begin to turn red as they mature. Once fully ripened, red New Mexico hatch chiles generally have a bit more heat than their younger green counterpart. Simply chop and add granulated red New Mexico hatch chiles to marinades for chicken or fish or incorporate into chili, salsas, soups, and sauces.

RED AND GREEN NEW MEXICO HATCH CHILE SAUCE

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CHILES

Chiles

C46 MEDIUM Aji Amarillo | Whole | De-Stemmed

D34 MEDIUM Aji Amarillo | Powder

C21 MILD Aji Panca | Whole | De-Stemmed

D03 MILD Aji Panca | Powder

C30 MEDIUM Aji Marisol | Whole | De-Stemmed

E41 MILD Aji Paprika | Granulated

H170 MILD Korean Red (Gochugaru) | Flakes

H205 MILD Mediterranean Aleppo | Flakes

ANTICUCHOS DE CARNE

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C04 HOT De Arbol | Whole [C56 De-Stemmed]

C57 HOT De Arbol | Whole | De-Stemmed | Toasted

D32 HOT De Arbol | Powder

C36 HOT Bird’s Eye | Whole | De-Stemmed

D36 HOT Bird’s Eye | Powder

D62 HOT Bird’s Eye | Powder | Blend

C55 HOT Calabrian | Whole

E55 HOT Calabrian | Crushed

D55 HOT Calabrian | Granulated

E30 MILD Green Anaheim | Diced

E46 MILD Green Anaheim | Granulated

E43 MILD Green Anaheim | Powder

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CHILES

Chiles

C59 EXTREME Carolina Reaper | Whole

E67 EXTREME Carolina Reaper | Flakes

D60 EXTREME Carolina Reaper | Powder

C08 MEDIUM Cascabel | Whole

H63 HOT Cayenne Pepper | Ground

E42 MILD Mild Chile (Sil-Gochu) | Threads

U14 HOT Chipotle Chiles In Adobo Sauce (7 Oz. Can)

U15 HOT Chipotle Chiles In Adobo Sauce (102 Oz. Can)

C47 EXTREME Ghost | Whole

E48 EXTREME Ghost | Flakes

D37 EXTREME Ghost | Powder

D56 EXTREME Ghost | Powder | Blend

C09 HOT Habanero | Whole

E34 HOT Habanero | Crushed

D08 HOT Habanero | Powder

D13 HOT Habanero | Powder | Blend

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E68 MEDIUM Goat’s Horn | Granulated

H213 MILD Gochugaru | Flakes

C06 HOT Japones | Whole | De-Stemmed

E54 HOT Japones | Diced

E10 HOT Jalapeño | Diced

E47 HOT Jalapeño | 1/8” Diced

D12 HOT Jalapeño | Powder [OD12 Organic ]

D61 HOT Kashmiri | Powder

E49 HOT Marash | Flakes

C15 MILD Mulato | Whole

C32 MILD Nora | Whole

E29 MILD Nora | Crushed

C07 MILD Pasilla Negro | Whole

C44 MILD Pasilla Negro | Whole | De-Stemmed

E32 MILD Pasilla Negro | Granulated

D02 MILD Pasilla Negro | Powder [OD02 Organic ]

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CHILES

Chiles

E66 HOT Mexican 3-Chile Blend | Diced

C11 HOT Pequin | Whole | De-Stemmed

E63 HOT Pequin | Flakes

D58 HOT Pequin | Powder

H324 HOT Piment D’espelette

D45 MILD Poblano | Powder

U11 MILD Mole Poblano | Paste

C37 HOT Puya | Whole

C51 EXTREME Scorpion | Whole

D42 EXTREME Scorpion | Powder

C33 HOT Scotch Bonnet | Whole

E65 HOT Scotch Bonnet | Flakes

C24 HOT Serrano | Whole

D05 HOT Serrano | Powder | Smoked

D09 HOT Green Serrano | Powder

C12 HOT Tepin | Whole | De-Stemmed

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HOT H81 Red Pepper | Crushed

H289 HOT Red Pepper (Extra Hot) | Crushed

C43 HOT Thai | Whole | De-Stemmed

D40 HOT Thai | Powder

HELPFUL TIP Due to the unique sweet and chocolate notes, Urfa chiles pair well in sweet applications such as chocolate brownies, vanilla ice cream, and shortbread cookies. E62 HOT Urfa Biber | Flakes

C52 HOT Wiri Wiri | Whole | De-Stemmed

D43 HOT Wiri Wiri | Powder

THAI CHILE GARDEN

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CHILES

Whole Chiles

C46 MEDIUM Aji Amarillo | Whole | De-Stemmed

C30 MEDIUM Aji Marisol | Whole | De-Stemmed

C21 MILD Aji Panca | Whole | De-Stemmed

C01 MILD Ancho | Whole

C26 MILD Ancho | Whole | De-Stemmed

C36 HOT Bird’s Eye | Whole | De-Stemmed

C55 HOT Calabrian | Whole

C59 EXTREME Carolina Reaper | Whole

CAROLINA REAPER HOT SAUCE

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ORANGE CHIPOTLE GLAZED CHICKEN

C08 MEDIUM Cascabel | Whole

C02 HOT Chipotle Morita | Whole

C18 HOT Chipotle Morita | Whole | De-Stemmed [OC18 Organic ]

C14 MEDIUM Brown Chipotle | Whole

C04 HOT De Arbol | Whole

C56 HOT De Arbol | Whole | De-Stemmed

C57 HOT De Arbol | Whole | De-Stemmed | Toasted

C47 EXTREME Ghost | Whole

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CHILES

Whole Chiles

C03 MILD Guajillo | Whole

C27 MILD Guajillo | Whole | De-Stemmed

C09 HOT Habanero | Whole

C15 MILD Mulato | Whole

C05 MILD New Mexico Hatch | Whole

C39 MILD Red New Mexico Hatch | Whole | De-Stemmed

C06 HOT Japones | Whole | De-Stemmed

C32 MILD Nora | Whole

SPICY CASHEW CHICKEN WITH JAPONES

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C07 MILD Pasilla Negro | Whole

C44 MILD Pasilla Negro | Whole | De-Stemmed

C51 EXTREME Scorpion | Whole

C33 HOT Scotch Bonnet | Whole

C24 HOT Serrano | Whole

C12 HOT Tepin | Whole | De-Stemmed

C43 HOT Thai | Whole | De-Stemmed

C52 HOT Wiri Wiri | Whole | De-Stemmed

C11 HOT Pequin | Whole | De-Stemmed

C37 HOT Puya | Whole

HOT PEPPER VINEGAR WITH PEQUIN CHILES FIND YOUR DISTRIBUTOR AT WWW.DGOURMET.COM

CHILES

Diced, Flakes & Threads

E41 MILD Aji Paprika | Granulated

E30 MILD Green Anaheim | Diced

E03 MILD Ancho | Diced

E04 MILD Ancho | Granulated

E20 HOT Chipotle Morita | Diced

E14 HOT Chipotle Morita | Granulated

E17 HOT Chipotle Morita | Flakes

E60 HOT Chipotle Morita | Flakes | Toasted

E55 HOT Calabrian | Crushed

D55 HOT Calabrian | Granulated

E67 EXTREME E48 EXTREME Carolina Reaper | Flakes Ghost | Flakes

E68 MEDIUM Goat’s Horn | Granulated

H213 MEDIUM Gochugaru | Flakes

E07 MILD Guajillo | Diced

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E08 MILD Guajillo | Granulated

E34 HOT Habanero | Crushed

E10 HOT Jalapeño | Diced

E47 HOT Jalapeño | 1/8” Diced

E54 HOT Japones | Diced

H170 MILD Korean Red (Gochugaru) | Flakes

E49 HOT Marash | Flakes

H205 MILD Mediterranean Aleppo | Flakes

E66 HOT Mexican 3-Chile Blend | Diced

E13 MILD New Mexico | Diced

E61 MILD Red New Mexico Hatch | Granulated

E29 MILD Nora | Crushed

E63 HOT Pequin | Flakes

E65 HOT Scotch Bonnet | Flakes

E62 HOT Urfa Biber | Flakes

E42 MILD Mild Chile (Sil-Gochu) | Threads

E32 MILD Pasilla Negro | Granulated

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CHILES

Powders

D34 MEDIUM Aji Amarillo | Powder

D03 MILD Aji Panca | Powder

D17 MILD Ancho | Powder

D32 HOT De Arbol | Powder

D36 HOT Bird’s Eye | Powder

D62 HOT Bird’s Eye | Powder | Blend

D60 EXTREME Carolina Reaper | Powder

D01 MILD Brown Chipotle | Powder

D22 HOT Chipotle Morita | Powder [OD22 Organic ]

D41 HOT Chipotle Morita | Powder | Toasted

D37 EXTREME Ghost | Powder

D56 EXTREME Ghost | Powder | Blend

D63 MILD Green New Mexico Hatch | Powder

D29 MILD Guajillo | Powder

D08 HOT Habanero | Powder

D13 HOT Habanero | Powder | Blend

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D12 HOT Jalapeño | Powder

D61 HOT Kashmiri | Powder

D19 MILD Red New Mexico Hatch | Powder

D47 MILD Red New Mexico Hatch | Powder | Steam-Treated [OD47 Organic ]

D02 MILD Pasilla Negro | Powder

D58 HOT Pequin | Powder

H101 MILD Smoked Paprika | Powder | Bitterweet

H102 HOT Smoked Paprika | Powder | Hot

H103 MILD Smoked Paprika | Powder | Sweet

H324 HOT Piment D’espelette | Powder

D45 MILD Poblano | Powder

D42 EXTREME Scorpion | Powder

D09 HOT Green Serrano | Powder

D05 HOT Serrano | Smoked | Powder

D40 HOT Thai | Powder

D43 HOT Wiri Wiri | Powder

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CHILES

Pastes & Sauces U08 MILD Ancho | Paste We hydrate and then puree ancho chiles in-house to create our popular, smooth ancho chile paste. Ideal in any recipe calling for rehydrating dried Ancho, this is a particularly good step-saver for sauces, dressings and as the base for a marinade. Our ancho chile paste is available both in a 1 lb jar or larger 55 lb pale.

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U11 MILD Mole Poblano | Paste Although there are dozens of mole sauces, each with their own unique recipe, Mole poblano is perhaps the most iconic Mexican mole sauce. Deep red in color, it is an enduring symbol of Mexico’s mixed indigenous and European heritage. Complex and time consuming, mole poblano is typically made with over twenty ingredients, including the “holy trinity” of Mexican chiles (the pasilla, ancho, and mulato), toasted bread, nuts, chocolate, oils, sugar and a variety of other spices and ingredients.

U14 HOT Chipotle Chiles In Adobo Sauce | 7 Oz. Can U15 HOT Chipotle Chiles In Adobo Sauce | 102 Oz. Can Chipotle chiles are smoked jalapeño peppers. When picked early in the season, jalapeños are green – it isn’t until late in the season that the jalapeños lose most of their moisture and begin to turn red. After the ripe jalapeños are harvested, they are then dried and smoked, turning them into chipotle chiles. Allowing the jalapeños to ripen fully gives chipotle chiles an inherently fruity-sweet flavor since the chile has more time to create and store sugar.

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CHILES

Chile Pairing Scoville Heat Units

Flavor Profile

Aji Panca

H O T

E X T R E M E

Sweet with notes of blueberry and a touch of smoke

Casseroles, cocktails, cream sauces, fish dishes, fruit salads, sauces, stews

H O T

E X T R E M E

Mildly sweet with citrus notes

Marinades, paste, rubs, soups, stews

H O T

E X T R E M E

Fruity with notes of coffee and raisin, hint of bitterness as in baker’s chocolate

Chocolate, desserts, dressings, enchiladas, salsas, soups, stews, one of the Holy Trinity of chiles for mole

H O T

E X T R E M E

Sweet, slightly acidic

Chili, marinades, salsas, sauces, soups, one of the Holy Trinity of chiles for mole

M E D I U M

H O T

E X T R E M E

Sweet with hints of chocolate, cherry, and coffee

Enchiladas, salsas, soups

M E D I U M

H O T

E X T R E M E

Smooth, earthy

Ceviche, rice dishes, poultry, romesco sauce, sausages, seafood, soups, stews

H O T

E X T R E M E

Earthy and smoky with subtle notes of cherry

Chili, marinades, rice dishes, salsas, sauces, stews

H O T

E X T R E M E

Tangy, rich woodsy

Corn chowder, meatloaf, salsas, sauces, soups, one of the holy trinity of chiles for mole

H O T

E X T R E M E

Fruity with strong notes of banana, raisin, and lemon

Ceviche, fish, meat, poultry, rice, salads, sauces, soups, vegetables

H O T

E X T R E M E

Woodsy and earthy with hints of strawberry and beefy umami

BBQ and grilled foods, salsas, sauces, soups, stews

H O T

E X T R E M E

Intense and slightly fruity

Beverages, rubs, salsas, sauces, combined with other chiles to temper heat

Rich and smoky with subtle notes of chocolate

Chili, enchilada sauces, stews, add to rubs

Mild (500 - 1,500) M I L D

M E D I U M

Aji Paprika Mild (500) M I L D

M E D I U M

Ancho

Mild (500-3,000) M I L D

M E D I U M

Guajillo

Mild (500-5,000) M I L D

M E D I U M

Mulato

Mild (500-2,500) M I L D

Nora

Mild (500) M I L D

Red New Mexico Hatch Mild (700-1,250) M I L D

M E D I U M

Pasilla Negro

Mild (1,000-4,000) M I L D

M E D I U M

Aji Amarillo (Aji Mirasol) Medium (2,500-10,000) M I L D

M E D I U M

Cascabel

Medium (1,500-10,000) M I L D

M E D I U M

Goat’s Horn

Medium (2,000-5,000) M I L D

M E D I U M

Brown Chipotle

Mild (4,000-10,000) M I L D

M E D I U M

H O T

E X T R E M E

Puya

Medium (5,000-20,000) M I L D

Suggested Uses

M E D I U M

H O T

E X T R E M E

Earthy, fruity, slightly acidic

Chili, marinades, salsas, sauces, soups

H O T

E X T R E M E

Earthy and sweet

Chili, sauces, stews

Serrano

Hot (8,000-22,000) M I L D

M E D I U M

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Scoville Heat Units

Flavor Profile

Suggested Uses

Chipotle Morita

Hot (12,000-26,000) M I L D

M E D I U M

H O T

E X T R E M E

Sweet and slightly acidic

BBQ, meats, poultry, stews

H O T

E X T R E M E

Slightly earthy, lightly sweet, nutty, very spicy

Salads, salsas, soups, stir fry, taco filling

H O T

E X T R E M E

Nutty, smoky

Sauces, soups, stir-fries, traditional Szechuan, Thai, and other Asian dishes

H O T

E X T R E M E

Salty, smoky, and slightly sweet

Chili, enchilada sauce, garlic bread, infused oil, pasta salads, pizza, salads, salsa, soups, stews, vegetables

H O T

E X T R E M E

Slightly fruity and smoky

Chili, salsas, stews

H O T

E X T R E M E

Sweet, fruity

Casseroles, dips, hot sauces, relishes, soups, stews, vegetables

H O T

E X T R E M E

Subtly citrusy, smoky, fruity

Chili, salsas, stews

H O T

E X T R E M E

Fruity, peppery

Classic chile fish sauce, dips, marinades, pasta, sauces, soups

H O T

E X T R E M E

Fruity with sharp tomato undertones

Hot sauce, marinades, salsas, soups, stews,

H O T

E X T R E M E

Subtly earthy, fruity

Aiolis, broth, curries, remoulades, stews, stir-fries

H O T

E X T R E M E

Slightly fruity and citrusy

Chili, salsas, sauces, soups

E X T R E M E

Intense, slightly fruity

Beverages, rubs, salsas, sauces, pair with other chiles to temper heat

E X T R E M E

Sweet, bright heat

Chili, enchilada sauce, marinades, pair with other chiles to temper heat

E X T R E M E

Mild, smoky flavor with slight fruity, citrus notes

Extremely sparingly in chili, salsas, sauces, soups, pair with other chiles to balance heat

De Arbol

Hot (15,000-30,000) M I L D

M E D I U M

Japones

Hot (20,000-45,000) M I L D

M E D I U M

Calabrian

Hot (25,000-40,000) M I L D

M E D I U M

Pequin

Hot (30,000-60,000) M I L D

M E D I U M

Scotch Bonnet

Hot (30,000-260,000) M I L D

M E D I U M

Tepin

Hot (50,000-110,000) M I L D

M E D I U M

Bird’s Eye

Hot (50,000-175,000) M I L D

M E D I U M

Wiri Wiri

Hot (60,000-80,000) M I L D

M E D I U M

Thai

Hot (70,000-130,000) M I L D

M E D I U M

Habanero

Hot (150,000-300,000) M I L D

M E D I U M

Ghost

Extreme (500,000-1,000,000) M I L D

M E D I U M

H O T

Carolina Reaper

Extreme (750,000-2,000,000) M I L D

M E D I U M

H O T

Scorpion

Extreme (1,200,000-2,000,000+) M I L D

M E D I U M

H O T

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Herbs, Spices & Seasoning Blends Authentic and Innovative Variety Sophisticated chefs know that the skilled use of flavorful herbs, spices and seasonings is what differentiates their personal culinary creations from their competitors. We take great pride in selecting ingredients of the highest quality from across the country and around the world. From sweet to spicy, mainstream to exotic, we’ve gathered flavor-enhancing, aroma-boosting ingredients from around the globe. We carry ready-to-use curry blends and barbecue rubs to whole herbs and spices to grind in your own kitchen. Need a blend of herbs and spices that evokes the African savannas or the Himalayan highlands? We have you covered with over 500 herbs, spices, and unique seasoning blends. Let us help you elevate your cuisine from the everyday to the extraordinary!

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Distinguishing Between Herbs & Spices Herbs

Herbs are the leaves of herbaceous, non-woody plants. Examples of common herbs include parsley, thyme, oregano and tarragon. Our herb offerings include whole leaf and milled herb products selected for their ability to elevate the flavors of the foods they season.

Spices

Spices are derived from roots, bark, seeds or even the fruit of the plant. Examples of spices include cinnamon, cardamom, cumin, and ginger. Unlike herbs, spices can take on many different varied forms. For example, cloves are flower buds, cardamom is a seedpod, and peppercorns are actually a type of berry. We travel the world seeking exciting products from every country we visit. Explore our vast selection of whole and ground spices destined to bring enticing aromas and flavors to your recipes.

Seasoning Blends & Rubs Inspired by our travels around the world in search of the highest quality spices and seasonings, our chef-crafted signature blends and rubs evoke cultures from all over the world and bring authentic flavors to your menus.

At less than 1% of the average plate cost, what better way to impact your guests experience than using our global seasoning blends.

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Costing Exercise |

Global Flavors

Use specialty ingredients to drive up average check and profits!

THIS COMPARISON REFLECTS THE POTENTIAL TO ELEVATE MENU OFFERINGS AND REDUCE COSTS WITH THE USE OF SPECIALTY INGREDIENTS.

Spiced Lamb and Pork Meatballs with Romesco

Tender lamb and pork meatballs, rich romesco sauce, sour dough crostini, Pictured Above and crispy leeks

Menu Price: $15.50

Classic Meatballs with Sun-Dried Tomato Marinara and Crostini

Slowly braised meatballs with parmesan & herbs, marinara, and toasted sour dough

Menu Price: $13.50

Lamb Meatballs (8 oz.)

$2.60

Meatballs (10 oz.)

$3.20

Romesco Sauce, Garnish, Croutons

$1.65

Sauce, Garnish, Croutons

$1.35

Food Cost

$4.25

Food Cost

$4.55

Food Cost %

27%

Food Cost %

34%

All examples are for reference only. Actual costs may vary based on market conditions, pricing structures, and restaurant type.

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HERBS, SPICES & SEASONING BLENDS

Peppercorns

H29 Black | Whole

H86 Black | 1/2 Cracked

H367 Black | Cracked

H161 Black | Butcher Cut

H615 Green Szechuan | Cracked Green szechuan peppercorns, sometimes known as Chinese coriander, are a traditional ingredient in Chinese Szechuan cuisine. They provide a strong citrus-like flavor with notes of juniper berry.

H53 Black | Dustless | Ground

H403 Black | Dustless | Shaker Grind

H325 Black | Fine | Ground

H363 Black | Smoked | Whole

H260 Black | Smoked | Ground

H35 Black Tellicherry | Whole

H31 Four-Peppercorn | Blend

H120 Four-Peppercorn | Ground | Blend

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AVA I L A B L E PAC K S I Z E S

32 FL. OZ. JAR

1 LB BAG/BOX 5 LB BAG/BOX 10 LB BAG/BOX 25 LB BAG/BOX

H135 Christmas | Blend

H30 Five-Peppercorn | Blend

H119 Five-Peppercorn | Ground | Blend

H32 Green | Whole

H87 Green | Freeze-Dried

H116 Green | Ground

H297 Long Pepper | Whole

H591 Long Pepper | Ground

H33 Pink | Whole

H117 Pink | Ground

H34 Szechuan | Cracked

H191 Szechuan | Fine Ground

H619 Timut | Whole

H36 White | Whole

H54 White | Fine Ground

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HERBS, SPICES & SEASONING BLENDS

Flavored & Finishing Salts COARSE

Coarse crystals are ideal for roasting and grilling, which help to retain meat’s juiciness and moisture, as the salt dissipates throughout a long cooking process.

Salt, an ancient flavor enhancer, is a kitchen essential. Our line of natural and flavored salts from around the world help highlight and enhance the flavors of any dish.

FINE-GRAIN Fine-grain salts are versatile and perfect for everyday use, such as salting pasta water or filling your saltshaker for use at the table. Velvet powder-like grains of salt adhere beautifully to snacks foods, coating tortilla chips, roasted nuts, and popcorn.

FLAKES Flake salts dissolve quickly and are ideal for baking and everyday cooking with shorter cook times. Flakier salts have a delicate but noticeable crunch, making them a great finishing salt as well. Finishing salt is meant to be sprinkled on finished dishes to add flavor and texture. Using less salt or no salt during the cooking process, then sprinkling finishing salt on the food enhances flavors, texture, and appearance.

H94 Black (Kala Namak)

H357 Celery

H201 Garlic

H361 Onion

H366 Seasoning

H395 Spicy Curry

H394 Szechuan Pepper

H656 Triple Inferno

FLAVORED FINISHING SLATS

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H286 Black | Hawaiian

H183 Pink | Hawaiian

H378 Pink | Himalayan

H287 Red | Hawaiian

H682 Black Truffle | Coarse

H401 Black Truffle | Fine

H396 Roasted Garlic

H655 Gochujang

H815 Hibiscus Chile-Lime

H654 Mocha-Vanilla

H560 Orange Ginger

H653 Peruvian Chile-Citrus

H659 Porcini-Champignon

H657 Provençal

H658 Saffron-Pink Peppercorn

H652 Sriracha

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HERBS, SPICES & SEASONING BLENDS

Smoked, Slab & Curing Salts

H456 8” x 12” x 2”

H526 Applewood Smoked

H719 Cherrywood Smoked

H528 Hickory Smoked

H235 Smoked | Coarse

H236 Smoked | Fine

H447 Prague Powder #1

H453 10” x 5” x 1.5”

H454 8” Round Plate

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H455 8” x 8” x 2”

Sea Salts

H176 Mill Grind

H100 Coarse

H40 Fine

H175 Kosher | Flakes

H178 Fleur de Sel

H198 Gray (Sel Gris)

H345 Greek

H738 Arabian | Course

SEA SALT HARVESTING

H737 Arabian | Fine

H746 Bamboo

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HERBS, SPICES & SEASONING BLENDS

Herbs

H05 Bay Leaves

H04 Bay Leaves | Semi-Select [OH04 Organic ]

H228 Bay Leaves | Ground

H09 Chervil

H03 Basil [OH03 Organic

H402 Basil | Ground

H98 Cilantro [OH631 Organic

H72 Dill Weed [OH72 Organic

H97 Chives

]

H541 Chive | Flakes

]

H542 Chives | Ground

]

H150 Fenugreek Leaves

HELPFUL TIP Hearty dried herbs such as oregano, thyme, marjoram, and rosemary can be stronger than fresh herbs because the chemicals that produce the characteristic flavor are more concentrated. Powdered spices are stronger than crumbled spices since the flavoring chemicals can mix with the food easier. A useful guide is: 1/4 teaspoon powdered = 3/4 to 1 teaspoon dried crumbled = 2 to 3 teaspoons fresh.

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MEXICAN OREGANO

H390 Lemongrass | Powder

H152 Makrut Lime Leaves

H499 Makrut Lime Leaves | Ground

H248 Mediterranean Oregano [OH248 Organic ]

H243 Oregano | Ground

H157 Mexican Oregano

H450 Mexican Oregano | Greek-Cut

H417 Mexican Oregano | Ground

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HERBS, SPICES & SEASONING BLENDS

Herbs

H23 Marjoram [OH23 Organic

H39 Dalmatian Sage

]

H37 Rosemary [OH37 Organic

H346 Rubbed Sage [OH346 Organic

H212 Rosemary | Cut [OH212 Organic

]

H121 Sage | Ground ]

H352 Rosemary | Ground [OH352 Organic ]

H96 Parsley | Flakes [OH96 Organic

]

MUSTARD AND ROSEMARY GRILLED LAMB CHOPS

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ROSEMARY HERB GARDEN

H509 Peppermint | Crushed

H439 Sassafras | Ground

H41 Savory

H122 Savory | Ground

H89 Spearmint | Crushed

H44 Tarragon [OH44 Organic

H45 Thyme [OH45 Organic

H124 Thyme | Ground

]

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HERBS, SPICES & SEASONING BLENDS

Spices

H463 Ajowan Seeds | Ground

H01 Allspice | Whole

H60 Allspice | Ground [OH60 Organic ]

H142 Amchur (Green Mango) | Powder

H02 Annatto Seeds

H278 Annatto Seeds | Ground

H61 Anise Seeds

H162 Anise Seeds | Ground

H618 Butterfly Pea Flowers

H642 Butterfly Pea | Powder

H06 Caraway Seed

H513 Caraway Seed | Ground [OH513 Organic ]

NIGELLA

H07 Nigella/Black Caraway Seed (Kalonji)

Black caraway (southwest Asian flowering plant nigella sativa) is an exceptionally old spice. Believed to have been found in King Tutankhamun’s tomb in Egypt, nigella has been cultivated for its seeds for more than 3,000 years. It is commonly used in Bengali cuisine and to top bread, especially naan and rye, or studded in Middle Eastern string cheese for a hint of its robust flavor.

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BUTTERFLY PEA FLOWER ICED TEA

H08 Cardamom | Green [OH08 Organic ]

H448 Cardamom | Decorticated

H62 Cardamom | Ground [OH660 Organic ]

H145 Cardamom | Black | Whole

H574 Cardamom | Red (Cao Guo)

H204 Cardamom | Black | Coarse

H64 Celery Seeds | Whole

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HERBS, SPICES & SEASONING BLENDS

Spices

H12 Cinnamon | Korintje Cassia Bark

H11 Cinnamon | Korintje Cassia Bark | Ground

H144 Cinnamon | Sri Lankan | Ground

H344 Cinnamon | Vietnamese | Ground

H187 12" Cinnamon Stick H66 10" Cinnamon Stick H10 4" Cinnamon Stick H147 3" Cinnamon Stick

H14 Coriander | Whole [OH14 Organic ]

H99 Coriander | Cracked

H68 Coriander | Ground [OH68 Organic ]

H15 Cumin | Whole [OH15 Organic

H69 Cumin | Ground [OH69 Organic ]

H543 Cumin | Roasted | Ground

]

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H213 Gochugaru Chile | Flakes Gochugaru is a staple in Korean cooking, providing flavor and mild heat to a variety of dishes native to the cuisine. Its usage is similar to that of standard crushed red pepper, adding heat and spice to dishes to accentuate flavor profiles. The word “gochugaru” breaks down into two parts. The first word, “gochu,” means chile pepper and the second, “garu,” means powder or flake. Red chiles are a staple in Korean cuisine, but were not introduced to the culture until after the 15th century when the Europeans began distributing goods newly discovered in the Americas. Koreans quickly adopted the chile flakes and have created their own unique way of using them as a flavor enhancer. Some traditional Korean dishes that include gochugaru are kimchi, kimchichigae and koatgaetang.

H170 Korean Red Chile | Flakes

H205 Mediterranean Aleppo Chile | Flakes

H63 Cayenne | Ground [OH63 Organic ]

H65 Chili Powder [OH65 Organic

H370 Chili Powder | Hot

H630 Chili Powder | Salt-Free

]

Toasting Spices & Chiles Toasting applies dry heat directly to spices. Similar to rich toasted nuts, toasting dried chiles and whole spices before using brings their essential oils to the surface, resulting in a bolder aroma and flavor. Toasting also triggers flavorful browning and caramelization of the spices’ proteins and sugars. (There are, in fact, proteins and sugars in spices)

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HERBS, SPICES & SEASONING BLENDS

Spices

H13 Cloves | Hand-Picked [OH13 Organic ]

H67 Cloves | Ground [OH67 Organic ]

H149 Cubeb Berries

H195 Dawadawa | Ground

H71 Dill Seed | Indian

H516 Dill Pollen

H74 Fenugreek

H73 Fenugreek | Ground [OH73 Organic ]

H156 Fennel Pollen

H17 Fennel | Whole [OH17 Organic ]

H95 Fennel | Ground [OH661 Organic

]

HELPFUL TIP When used in sweet dishes, sweet spices such as cinnamon, allspice, and cloves may allow for a reduction in sugar. These spices are helpful in dishes that have a sweet component in their flavor profile.

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H114 Galangal | Whole

H418 Galangal | Powder

H151 Grains of Paradise

H182 Grains of Selim

H595 Garlic | Premium | Minced

H113 Garlic | Minced [OH113 Organic

H18 Garlic | Granulated [OH18 Organic ]

H343 Garlic | Powder [OH343 Organic

H362 Garlic | Domestic | Powder

H316 Garlic | Roasted | Powder

H230 Black Garlic | Cloves

H231 Black Garlic | Ground

H115 Ginger | Sliced

H354 Ginger | Cracked

H77 Ginger | Powder [OH77 Organic ]

H269 Horseradish | Powder

]

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]

HERBS, SPICES & SEASONING BLENDS

Spices

H105 Hibiscus | Flowers

H245 Hibiscus | Powder

H21 Juniper Berries

H137 Juniper Berries | Ground

V13 Leek | Powder

H22 Lavender | Flowers

H82 Mace | Ground [OH82 Organic

H587 Mustard Seed | Brown

H25 Mustard Seed | Yellow [OH25 Organic ]

H24 Mustard Seed | Black

]

H84 Mustard | Powder [OH84 Organic ]

H26 Nutmeg | Whole

BLOOMING SPICES

H85 Nutmeg | Ground [OH85 Organic ]

Blooming, or cooking, ground spices in fat is another way to intensify the flavor. Blooming changes fat-soluble flavor molecules from a solid-state to liquid, where they blend and interact; the result is more complexity in overall flavor. Caution: Blooming spices in fat that is too hot can scorch the spices.

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NUTMEG COVERED IN BLADES OF MACE

H138 Onion | Chopped

H476 Onion | Toasted | Powder

H504 Onion | Toasted | Minced

H317 Onion | Minced [OH317 Organic

]

H229 Onion | Granulated [OH229 Organic ]

H184 Onion | Powder [OH184 Organic

]

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HERBS, SPICES & SEASONING BLENDS

Spices

H364 Paprika | 90 Asta

H28 Paprika | 120-140 Asta [OH28 Organic ]

H679 La Vera Paprika | Smoked | Sweet

H678 La Vera Paprika | Smoked | Hot

H103 Paprika | Smoked Sweet | Powder [OH675 Organic ]

H160 Hungarian Paprika | Sweet

H324 Piment d’Espelette The Espelette pepper is a variety of Capsicum annuum that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people. On June 1, 2000, it was classified as an AOC product and was confirmed as an APO product on August 22, 2002. Now native to the southeast region of France, it is essential to Basque and regional French cooking. Many French chefs use it in place of black pepper to add vibrant red color and a slight heat. Because of its flexible nature, piment d’Espelette can be used in numerous applications to elevate almost any dish.

H101 Paprika | Smoked | Bittersweet

H102 Paprika | Smoked | Hot

LA VERA PAPRIKA Authentic La Vera Paprika, or “Pimentón de la Vera,” is made from several different varieties of peppers. It hails from the celebrated La Vera region of Spain, which is well known for its high quality paprika. Its distinct flavor comes from a traditional smoke-drying process. After the chiles are harvested, they are placed in large oak wood-burning smokehouses for weeks at a time, drying the chiles and infusing them with a deep, rich smoky flavor. To preserve all the rich color and flavor of the smoke-dried chiles, they are ground slowly by large stone wheels.

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H38 Saffron | Export Grade | Threads

H56 Saffron | Powder

H202 Saffron | Premium | ISO Grade 1 | Threads

RISOTTO MILANESE FIND YOUR DISTRIBUTOR AT WWW.DGOURMET.COM

HERBS, SPICES & SEASONING BLENDS

Spices

H51 Poppy Seeds [OH51 Organic

H159 Poppy Seeds | White ]

F106 Rose Hips

H111 Sesame Seeds | White | Hulled [OH111 Organic ]

H214 Rose Petals

H110 Sesame Seeds | White | Toasted

H81 Red Pepper | Crushed [OH81 Organic ]

H289 Red Pepper | Extra Hot | Crushed

H641 Rose Petal | Powder

H109 Sesame Seeds | Black [OH109 Organic ]

H136 Sesame Seeds | Tuxedo Blend

SESAME SEED CRUSTED TUNA

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H203 H277 Star Anise | Coarse | Cut Star Anise | Ground

H43 Star Anise Star anise (Illicium vernum) is a spice that closely resembles the anise plant in flavor, but is actually the fruit of a small evergreen tree that is a member of the magnolia family. It is native to southwest China and northeast Vietnam. Star anise contains anethol, the same compound that gives the unrelated anise plant its flavor.

H155 Shallots | Freeze-Dried

H80 Sumac | Ground

TURMERIC

H220 Tamarind | Paste [OH220 Organic

H104 Wasabi | Powder

H515 Tamarind | Powder

H91 Turmeric | Ground

H530 Wasabi | Natural | Powder

H507 Wasabi Stem | Powder

]

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Turmeric has a wide range of culinary uses due to its warm, aromatic flavor and intense yellow color. Turmeric is a common ingredient in numerous Southeast Asian and Middle Eastern cuisines and is believed to have various health benefits because of its active ingredient, curcumin, which has been shown to fight inflammation.

HERBS, SPICES & SEASONING BLENDS

Seasoning Blends With the rise in popularity of global flavors, consumers continue to explore and seek out flavors from around the world.

• Whether you are making a traditional dish, accenting a salad, adding a finishing flourish, or re-inventing staple offerings, our seasoning blends allow you to access global flavors from around the world. •

Use our authentic seasoning blends as is, or adapt the blends to your applications by adding the additional flavors that you want to highlight, using our unique single ingredient herbs & spices found on pages 59-79.

• At less than 1% of the average plate cost, what better way to impact your guests experience than using our global seasoning blends.

Africa

H459 Ethiopian Berbere Spice

H816 Chakalaka

H669 Chermoula Seasoning

H571 Dukkah [H666 Nut-Free Dukkah]

H166 Ras El Hanout

H814 Suya Spice

H670 Piri Piri Blend Our Portuguese piri piri blend is a dry seasoning that recreates the combination of zesty chile heat and bright citrus flavors that are characteristic of piri piri sauce.

H508 Harissa Spice Blend

H817 Maghreb Seasoning

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AVA I L A B L E PAC K S I Z E S

32 FL. OZ. JAR

10 LB BAG/BOX

Middle East ZHOUG

H637 Advieh

H475 Baharat Spice Blend

H467 Kabsa Spice Blend

H639 Pilpelchuma Seasoning

H57 Zahtar

H638 Zhoug Seasoning

Although zhoug (from the Arabic word for “pound” or “crush”) was originally a Yemeni specialty, it was brought to Israel by immigrating Yemeni Jews. It is now closely associated with Israeli cuisine, especially with Israeli-style falafel sandwiches. Many falafel shops make their own zhoug, some even making it fresh daily.

TRADITIONAL SHAKSHUK A WITH PILPELCHUMA AND BAKED EGGS

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HERBS, SPICES & SEASONING BLENDS

Seasoning Blends India

H70 Hot Curry Powder

H76 Garam Masala

H728 Goan Curry Powder

H588 Kashmiri Saffron Curry Powder

H16 Madras-Style Curry Powder

H540 Panch Phoron

H726 Rogan Josh Curry Powder

H90 Tandoori Spice

TRADITIONAL INDIAN DAL

H451 Vadouvan French Masala Curry Powder

H570 Vindaloo Curry Powder

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Europe

H578 Basque Seasoning

H20 Herbes De Provence

H305 Italian Herb Blend

H470 Mediterranean Spice Blend

H462 French Mustard & Herb Blend

H217 Paella Seasoning

H466 Spanish Rice Blend

H88 Quatre Spices

SEAFOOD PAELLA WITH BOMBA RICE

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HERBS, SPICES & SEASONING BLENDS

Seasoning Blends Asia

H563 Salt-Free Asian Seasoning

H473 Citrus & Ginger Spice Blend

H52 Five Spice Powder

H624 Gochujang Seasoning

H647 Kimchi Seasoning

H568 Korean Black Garlic Seasoning

H699 Bulgogi Seasoning Crafted to recreate the complex, savory-sweet flavor of beef bulgogi, a Korean barbecue favorite, our bulgogi seasoning balances savory soy sauce and garlic with sweet brown sugar, piquant red chile flakes, and zesty ginger – all classic components of the traditional dish’s unique marinade.

H727 Indonesian Rendang Curry Powder

H512 Japanese Yellow Curry Powder

TRENDING FLAVORS

Asian cuisine is currently amongst the hottest food trends. Asian cuisines feature trending profiles like sour, fermented, and spicy flavors. Easily create dishes of various regional Asian flavors with our authentic seasoning blends. Favorites like Korean beef bulgogi or lamb kebabs, prepared with Xinjiang Szechuan rub, are sure to please and keep guests coming back to experience more authentic global cuisine.

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H764 Pho Seasoning

H765 Seaweed Furikake

H478 Shichimi Togarashi

H575 Sriracha Seasoning

H534 Thai Coconut Green Curry Powder

H569 Thai Red Curry Powder

H471 Vietnamese Lemongrass Rub

H864 Xinjiang Szechuan Rub

XINJIANG SZECHUAN SPICE RUBBED LAMB SKEWERS

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HERBS, SPICES & SEASONING BLENDS

Seasoning Blends Central and Latin America

H383 Adobo Seasoning

H668 Chile-Lime Adobo Seasoning

H564 Ancho-Honey Citrus Spice

H565 Chile-Lime Seasoning

H566 Garlic Chile-Lime Seasoning (Pollo Asado)

H514 Chimichurri Blend

H646 Chorizo Spice Blend

H671 Cuban Mojo Spice Blend

GRILLED FLANK STEAK WITH CHIMICHURRI

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JAMAICAN JERK CHICKEN

H377 Fajita Marinade Seasoning

H369 Jamaican Jerk Seasoning

H168 Jerk Seasoning

E69 Merkén Chile Blend

H510 Dry Mexican Mole Spice Blend

H643 Peruvian Spice Blend

H511 Salsa Verde Seasoning

H380 Taco Seasoning

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HERBS, SPICES & SEASONING BLENDS

Seasoning Blends North America

H567 Alamo Blend Chili Seasoning

H376 BBQ Seasoning

H368 Cajun Blackening Blend

H167 Cajun Blackened Seasoning

H139 Canadian Steak Seasoning

H375 Cape Cod Seasoning

H374 Chipotle BBQ Seasoning

H474 Chipotle Creole Rub

SMOKED HICKORY BBQ SHORT RIBS

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NASHVILLE HOT CHICKEN SANDWICH

H461 Coffee Chile Pepper Rub

H767 Everything Bagel | Blend [OH767 Organic ]

H371 Garlic & Pepper Steak Seasoning

H78 Gumbo Filé Seasoning

H424 Hickory BBQ Seasoning

H432 Hickory Steak Seasoning

H690 Nashville Hot Chicken Seasoning

H223 Prime Rib Rub

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HERBS, SPICES & SEASONING BLENDS

Seasoning Blends Traditional

H224 All-Purpose Seasoning

H867 Everything Better Blend

H786 Classic Spice Brine

H787 Ginger Spice Brine

H372 Lemon Pepper Blend

H83 Mulling Spices

H829 Pastrami Spice

H536 Smoked Peppercorn Sage Rub

H355 Pickling Spice

H296 Pizza Seasoning

H549 Porcini Mushroom Rub

H460 Poultry Spice Rub

SURPRISING WAYS TO USE PASTRAMI SPICE For a wider range of applications, pastrami spice can be ground to a finer texture in a spice grinder, mortar and pestle or coffee bean grinder. Use as a rub on salmon filets, whole roasted chicken or turkey. Add rich, zesty flavor to grilled cheese sandwiches. Mix with melted butter and drizzle over popcorn. Use as a non-traditional cure for your house-cured pork belly (bacon). Add to batter of crispy fried chicken for a new twist on a classic.

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FRENCH FRIES WITH TRUFFLE , PARMESAN & BLACK GARLIC SEASONING

H353 Poultry Seasoning

H351 Pumpkin Pie Spice

H472 Seafood Spice Blend

H330 Tri-Mix Seasoning

H645 Truffle Parmesan Seasoning

H577 Truffle, Parmesan & Black Garlic Seasoning

H672 Truffle Dust Blend

H597 Umami Dust Seasoning

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HERBS, SPICES & SEASONING BLENDS

Curry

OH506 Organic Curry Powder | Sweet | Salt-Free

OH504 Organic Curry Powder | Hot | Salt-Free

OH16 Organic Curry Powder

H70 Hot Curry Powder

H728 Goan Curry Powder Known for its vibrant, seafood-centric cuisine, the coastal Indian state of Goa has a unique style of curry all its own. Our Goan curry powder balances rich coconut and tomato with warm, bright spices, tangy tamarind, and fragrant makrut lime leaf.

GOAN SEAFOOD CURRY

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AVA I L A B L E PAC K S I Z E S

32 FL. OZ. JAR

10 LB BAG/BOX

H76 Garam Masala

H727 Indonesian Rendang Curry Powder

H725 Jamaican Curry Powder

H512 Japanese Yellow Curry Powder

H451 Vadouvan French Masala Curry Powder Vadouvan is a French interpretation of Indian masala with distinctive French influence, combining classic curry spices of mustard seeds, fenugreek, cumin, coriander, cardamom and spicy chiles with savory garlic, onion, and shallot. Vadouvan has a rich, savory flavor that is more familiar to western palates than many Indian spice mixtures.

H588 Kashmiri Saffron Curry Powder

H16 Madras-Style Curry Powder

H534 Thai Coconut Green Curry Powder

H569 Thai Red Curry Powder

H726 Rogan Josh Curry Powder

H570 Vindaloo Curry Powder

H166 Ras El Hanout

H90 Tandoori Spice Blend

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HERBS, SPICES & SEASONING BLENDS

Chef’s Specialty Kit Ever ask yourself, “What is this dish missing?” A savory umami burst with red miso powder or umami dust, a sweet & sour note with tamarind powder or Worcestershire sauce powder, or the right acidic balance with citrus powder could be just what you need to elevate that dish. These unique ingredients are must-haves for any chef’s specialty kit.

H231 Black Garlic | Powder

H465 Hickory Smoke Flavor

H519 Lemon | Powder

F104 Lime Juice | Powder

H464 Mesquite Smoke Flavor

H625 Napa Cabbage | Powder

H589 Orange | Powder

H447 Prague Powder #1

H611 Red Miso | Powder [OH611 Organic ]

H517 Soy Sauce | Powder

H515 Tamarind | Powder

OH613 Organic Tamari | Powder

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H94 Black Salt (Kala Namak)

H195 Dawadawa | Ground

Indian black salt or kala namak comes from salt mines and salt lakes in the northern parts of India, Nepal, Bangladesh, and Pakistan. Though it’s called black, the chunky crystals are a deep, dark shade of red. When ground to a powder, the salt is pink. In Indian cooking, kala namak is often used as a finishing salt on street-food snacks, as well as stews and vegetables. It can also be sprinkled over grilled meats and vegetables and pairs well with spicy, hot flavors.

Chefs exploring the world of fermentation and umami flavors for their dishes can look to dawadawa to add strong, characteristically musky flavor to a wide array of dishes including soups, stews and rice dishes. Dawadawa is a seasoning made from the fermented seeds of the African locust bean tree (parkia bilobosa) which grows across Africa from Senegal to Uganda. It has a strong aroma and is frequently associated with other flavoring agents, such as bouillon cubes.

H672 Truffle | Dust

H597 Umami Dust Seasoning

H518 Worcestershire Sauce | Powder

H520 Apple Cider Vinegar | Powder

H521 Balsamic Vinegar | Powder

H523 White Vinegar | Distilled Powder

H522 Malt Vinegar | Powder

H328 Red Wine Vinegar | Powder

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HERBS, SPICES & SEASONING BLENDS

Sugars

H179 Brown | Cane | Cubes

H392 Brown | Rocks

H382 Brown | Sticks

H420 Brown | Granulates

H698 Brown | Powder

H389 Brown | Dark

H388 Brown | Light

OH630 Organic Carob | Powder

OH390 Organic Cane | Syrup | Dried

OH391 Organic Cane | Syrup | Dried | Powder

H299 Honey | Granulated

H347 Honey | Powder

H373 Demerara

H469 Molasses | Granulated

H468 Molasses | Powder

H337 Turbinado

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Demand for less sugar and natural sugar is rising as consumers seek alternatives to processed sugar. Expand your menu options and create delicious snacks, desserts, and savory dishes using alternative sweeteners. Perfect for baked goods, sweet & savory appetizers, or to add a touch of sweetness to savory soups and stews.

OH05 Organic Date Sugar

ORGANIC DATE SUGAR POWDER An all-natural sweetener produced from premium deglet nour dates. Use as a one-to-one replacement for white or brown sugar in baking recipes. Delicious in hot or cold beverages and cereals.

COCONUT PALM SUGAR

Excellent substitute for traditional brown sugar and can replace cane sugar in most recipes. Use as a lighter substitute in low-glycemic diet recipes.

MAPLE SUGAR

A granular form of pure maple sugar perfect in hot beverages or baked goods where maple flavor is desired.

H408 Coconut Palm Sugar [OH408 Organic ]

H333 Maple Sugar [OH333 Organic

H580 Maple | Powder

H384 Caster

H406 Superfine

H386 White Rock

H180 White Cane Cubes

H181 White Sticks

H405 Powdered

H385 Fondant & Icing

H50 Vanilla Sugar

]

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HERBS, SPICES & SEASONING BLENDS

Vanilla

H609 Vanilla | Bean | Powder

H50 Vanilla | Sugar U13 Vanilla | Paste OH411 Organic Bourbon Madagascar Vanilla | Extract

H48 Bourbon Madagascar Vanilla | Premium | Extract

H411 Bourbon Madagascar Vanilla | Extract

PREMIUM VANILLA Madagascar bourbon vanilla beans are cultivated and cured on the Bourbon Island of Madagascar (now Reunion Island). Each bean is hand-selected for its freshness and richly aromatic fragrance. The sweet, yet smooth and complex flavor, is present in both the bean and the seeds. Tahitian vanilla beans come from Papua New Guinea and are hand-selected for their premium quality. These plump beans have a cherry-like flavor with floral undertones and are best used in cold or frozen dishes.

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H46 Bourbon Madagascar Vanilla | Beans

H106 Indonesian Vanilla | Beans

H47 Tahitian Vanilla | Beans

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HERBS & SPICES

Global Seasoning Guide Code

Product Name

Product Description

Origin

H459

ETHIOPIAN BERBERE SPICE

Unique blend of herbs and spices, including ajowan seed, fenugreek, cardamom, and cloves.

East Africa

Heat Lvl.

Flavor Profile

Traditional Uses

Suggested Uses

Bold, spicy, herbaceous flavor accented with warm, subtly sweet spices.

Season slow-cooked wats (stews) that may contain lentils, beans, and meat.

• Add flavor to stews and braises

A F R I C A N F L AVO R S 3

• Use as dry rub and marinade

H816

CHAKALAKA SPICE

Expertly crafted mix of red bell pepper, crushed chiles, and fragrant spices.

South Africa

Deep savory flavor, garlicky, mild spice, fragrant, herbaceous undertones.

Vegetable relish, served with bread, traditional South African pap and samp, stews, or curries.

• Season grilled or roasted foods

H669

CHERMOULA SEASONING

Blend of chiles, lemon, and warm spices traditional of North African chermoula Sauce.

North Africa

Fragrant, bold, slightly spicy, complex and warm notes.

Seasoning for grilled fish or meat in Moroccan cuisine.

• Season grilled or roasted foods

Complex blend of nuts and spices creating warm, nutty flavors balanced with citrus and tart sumac.

North Africa

Earthy, very subtle heat, nutty, tangy and mild salinity.

Seasoning for flatbread, dipped in oil then seasoned or sprinkled on top.

• Stir into dips, pastas, couscous, or lentils

Dukkah blend that substitutes traditional nuts with seed varieties, creating a warm and tart blend.

North Africa

Seasoning for flatbread, dipped in oil then seasoned or sprinkled on top.

• Stir into dips, pastas, couscous, or lentils

Fiery chiles blended with warm and savory spices creating a traditional harissa spice blend.

North Africa

Paste used as a condiment for meat and fish or flavoring for couscous and chickpea soup (lablabi).

• Season grilled or roasted foods

Dry rub for grilled chicken and meat in African and Portuguese cuisine.

• Season grilled or roasted foods

H571

H666

H508

H670

H166

DUKKAH

DUKKAH, MODIFIED (TREE NUT-FREE)

HARISSA SPICE BLEND

PORTUGUESE PIRI PIRI BLEND

RAS EL HANOUT

Bright, fiery flavor of piri piri chiles and other traditional spices, blended to create a zesty marinade.

South Africa

Often translated as “top of the shop,” referring to spice blends of dozens of premium spices.

North Africa

Earthy, very subtle heat, nutty, tangy and mild salinity.

Fiery hot, spicy and complex with garlic, onion, moderate tartness, warm and earthy.

Intense heat, deep earthy flavor, notes of garlic, citrus and savory herbs.

• Add to ground meats

• Season toasted flat breads

• Add to olive oil or yogurt for dip • Add to soups or stews

• Add flavor to soups or stews • Use as a dry rub or marinade

Complex flavor of warm spices, very aromatic with floral notes.

Season couscous, rice, tangines, soups, or stews. Dry rub for grilled lamb, beef, or chicken.

• Season grilled or roasted foods • Add to soups or stews • Create traditional Moroccan tagines

H814

100

SUYA SPICE

Balancing the heat of cayenne and crushed chiles with nutty flavor of almonds and fragrant spices.

West Africa

Slightly salty with warm aromatic notes and rich nuttiness.

Season and cook meats over firewood.

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• Use as a dry rub or marinade

Code

Product Name

Product Description

Origin

Heat Lvl.

H817

MAGHREB SEASONING

Golden saffron and chiles blended with bright lemon and ginger create a fragrant Tunisian seasoning.

North Africa

Flavor Profile

Traditional Uses

Suggested Uses

Earthy, aromatic blend with subtle sweet spice, citrus notes and hints of smokiness.

Seasoning for couscous, rice dishes and tangines.

• Season grilled or roasted foods • Add flavor to soups, stews, or salads • Flavor egg dishes

E U R O P E A N F L AVO R S H578

H20

BASQUE SEASONING

HERBES DE PROVENCE

Evoking flavors of Basque region, this seasoning blends savory sun-dried tomato and smoky paprika.

France, Spain

A southern France classic, mixing rosemary, fennel, lavender, and thyme.

France

N/A

Smoky with notes of sweetness, balanced with savory herbs.

Sweet and herbaceous with woody and floral notes.

Flavor chicken, sausage, seafood, meat, and egg dishes; perfect for items prepared a la plancha.

• Use as a dry rub or marinade

As a marinade or dry rub for roasted and grilled meats, poultry, fish and vegetables.

• Pairs well with chicken and white fish

• Finish fried or grilled fish • Sprinkle over roasted vegetables

• Add flavor to soups, stews, or salads • Season kabobs

H305

H470

ITALIAN HERB BLEND

MEDITERRANEAN SPICE BLEND

Traditional Mediterranean flavors of rosemary, oregano, basil, marjoram, and thyme.

Italy

Black peppercorns and sea salt are blended with garlic, chiles, and oregano in this savory blend.

Italy, Spain

N/A

Piney and earthy with hints of sweet herbaceous notes.

General all-purpose seasoning.

• Sprinkle on pizza and garlic bread • Add to marinara and sauces • Whisk in oil for dressings

Peppery, garlicky, hints of sweet citrus, chile and subtle herbaceous notes.

General seasoning for all Mediterranean inspired dishes.

• Use as a dry rub or marinade • Season fresh focaccia • Whisk into vinaigrette to add flavor

H462

FRENCH MUSTARD & HERB BLEND

Fennel, mustard, and parsley pair with onion and garlic to create classic French flavors.

France

Herbaceous, tangy citrus flavor with mild piney and sweet notes.

Rub for pork and poultry and as a general seasoning for vegetables and potatoes.

• Season grilled or roasted foods • Add to soups or stews • Make a sauce with vinegar or mayo

H217

H468

H88

PAELLA SEASONING

SPANISH RICE BLEND

QUATRE SPICES

Saffron and chiles are blended with the aromatic herbs and spices of traditional Spanish paella.

Spain

Vegetables and tomato powders meld with chiles and warm spices to create this Spanish rice blend.

Mexico

Quatre Spice is a French blend, often used in charcuterie, including peppercorns, cloves, and ginger

France

2 to 3

Garlicky, earthy with moderate heat and floral sweet notes.

Traditional paella, rice and seafood dishes.

• Season rice or pasta

Herbaceous and vegetal with mild heat, balanced with sweet tomato and warm earthy notes.

Seasoning base for Spanish rice.

• Add to tomato paste for Spanish rice dish

Pungent peppery heat with fragrant sweet spice notes.

Season charcuterie including pates, terrines and sausage. Season slow cooking meats and poultry.

• Add Spanish flavor to soups & stews

• Add Spanish flavor to soups, stews, and sauces

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• Used in French charcuterie • Season slow cooking meats • Add to breads, quiche, and vegetables

101

HERBS & SPICES

Global Seasoning Guide Code

Product Name

Product Description

Origin

H335

TOSCANA RUB

Flavors of Tuscan cooking are highlighted with lemon, garlic, onion, and herbs.

Italy

Heat Lvl. 1

Flavor Profile

Traditional Uses

Suggested Uses

Herbaceous, garlicky, tangy citrus, balanced with sweet notes and mild heat.

Porchetta seasoning, vegetables and all-purpose Italian seasoning.

• Use as a rub or marinade

Hot, vegetal, peppery and sweet with balanced earthy and pungent notes

All manner of traditional curry dishes including chicken, lamb and seafood.

• Season dal

Warm, floral and earthy. Very aromatic and intensely flavorful sweet spices for finishing curries.

Flavor pilafs and biryanis, seasoning for dals, lentil dishes and meat kebans, chicken and curries.

• Create curries

Delicate, mellow flavor, floral citrus notes, balanced with warm and sweet spices.

Curry dishes with fish and seafood.

• Sprinkle onto fish and seafood

• Season roasted, grilled, or sautéed foods

CURRIES H70

HOT CURRY POWDER

Turmeric, chiles, and spice expertly blended into a hot curry powder.

India

Premium ground spices create a pungent, spicy blend traditional to northern India.

Kashmir, India

A balance of rich coconut and tomato with warm, bright spices, tangy tamarind, and lime leaf.

Goa, India

INDONESIAN RENDANG CURRY POWDER

Bright, complex flavors of rich rendang curry, blending herbs, spices, chiles, and tangy tamarind.

Sumatra, Indonesia

JAMAICAN CURRY POWDER

Bold blend of allspice, bay leaf, and fiery chile powder capturing the flavor of Jamaican curry.

Jamaica

Traditional flavors of turmeric and hot chiles create a rich and sour blend.

Japan

OH504

ORGANIC HOT CURRY POWDER

H76

GARAM MASALA

H728

H727

H725

H512

GOAN CURRY POWDER

JAPANESE YELLOW CURRY POWDER

• Blend with tomatoes, saffron, and cream • Season roasted, grilled, or sautéed foods

• Use as a marinade • Mix into yogurt for a curry dip

• Incorporate into soups and stews • Season roasted vegetables

Intensely aromatic and earthy with tropical aromatic notes, rich buttery sweetness.

Specialty braised beef dish from the Sumatra region of Indonesia.

• Season grilled or roasted foods

Vibrant, bittersweet, earthy and sweetspiced with peppery notes and balanced heat.

Seasoning base for Caribbean inspired curries, typically made with goat, potatoes and vegetables.

• Season sautéed chicken, beef, goat, or vegetables

Savory, aromatic, moderate heat, woodsy with balanced sweet and peppery notes.

Curry with potatoes, carrots, onions and meat, thicker in texture than its Indian counterpart.

• Add to soups or stews

• Stir into yogurt for dip or condiment

• Blend with yogurt for dip or condiment

• Blend into ground meat • Mix into tuna, potato, and pasta salads

H588

KASHMIRI SAFFRON CURRY POWDER

Classic curry spices blended with the pure ground saffron, creating an elevated and elegant blend.

Kashmir, India

Bold, aromatic and rich with subtle sweet notes and fragrant sweet spice.

Chicken or lamb in rich creamy sauce often with dried fruit.

• Season chicken, lamb, beef, or vegetables • Create dipping sauces • Add to chocolate

H16

102

MADRAS-STYLE CURRY POWDER

A complex curry variation from south India that includes turmeric, cumin, coriander, and fenugreek.

Chennai, India

Vegetal, peppery and sweet with balanced earthy and pungent notes

Base for curries, combined with yogurt as a meat and poultry marinade.

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• Season vegetables • Combine with tomato, saffron, and cream • Brush over fish before grilling

Code

Product Name

Product Description

Origin

H726

ROGAN JOSH CURRY POWDER

Capturing the rich flavor of rogan josh, this blend features cardamom, cumin, and chile powder.

Kashmir, India

Heat Lvl. 4

Flavor Profile

Traditional Uses

Suggested Uses

Spicy, aromatic and bold, flavored with fragrant sweet spice notes.

Curry with lamb (mutton) or goat, Kashmiri chiles and yogurt.

• Use to create rogan josh curry • Use as a dry rub or marinade • Mix in yogurt for dipping sauce

H534

H569

H451

THAI COCONUT GREEN CURRY POWDER

THAI RED CURRY POWDER

VADOUVAN FRENCH MASALA CURRY

Rich, creamy flavor of traditional sweet, green curry from a blend of aromatic herbs and spices.

Thailand

Chiles, garlic, galangal, lemongrass, lime, and cilantro blended to create a rich red curry powder.

Thailand

A spicy-savory interpretation of Indian masala that blends spices, onion, garlic, and shallot.

Puducherry, India

Vibrant, earthy, bittersweet, and citrusy with peppery notes.

Seasoning component for chicken curry often including eggplant and oyster mushrooms.

• Add flavor to soups, stews, and sauces

Pungent, bittersweet, citrusy, aromatic, earthy balanced with sweet herb and peppery notes.

Seasoning component for curry made with chicken, beef, duck or pork and occasionally shrimp.

• Use as base for curry dishes

Mild, complex and earthy aromatic flavor, balanced with sweet spice and allium flavors.

Base for curries, combined with yogurt as a meat and poultry marinade.

• Use to create curry sauces

• Season beans, lentils, and steamed vegetables

• Flavor Thai satay sauce • Brush over fish before grilling

• Season lamb, goat, and chicken • Sprinkle over popcorn or chips

H570

H540

H90

VINDALOO CURRY POWDER

PANCH PHORON

TANDOORI SPICE

A hot Indian curry blend made with warm spices, chiles, garlic, and fenugreek.

Goa, India

This traditional Bengali blend features black caraway, fennel, fenugreek, and mustard seed.

Bangladesh

A traditional Indian seasoning used extensively in dishes such as tandoori chicken.

Punjab, India

Spicy, complex heat with bright, acidic and vinegar tinged notes.

Used to prepare Indian dishes typical of the Goa region of India, including pork, chicken or tofu.

• Add to vinegar and marinate meat

Intensely aromatic and pungent with bitter and nutty notes.

Fry in ghee prior to use as a flavoring base for all types of Indian dishes.

• Use as a dry rub or marinade

Complex, mild chile heat. Aromatic sweet spice and citrus notes with moderate salinity.

Tandoor or clay oven cooking, specifically chicken. Use for tikka, butter chicken and paneer.

• Mix with yogurt and use as rub for meats

Flavor couscous, pilafs and traditional rice dishes. Use in Persian stews, lentil dishes and soups.

• Add to soups or stews

• Season seafood • Combine with oil and brush over fish

• Add flavor to soups, stews, and sauces

• Season grilled or roasted food

M I D D L E E A S T E R N F L AVO R S H637

ADVIEH

An aromatic seasoning used in Persian cooking that is richly fragrant with floral notes.

Persia

Complex flavor, warm, floral, subtle sweet spice notes.

• Use as dry rub on lamb • Sprinkle on rice at end of steaming

H475

BAHARAT SPICE BLEND

Capturing the warm, sweet, and smoky flavors of Baharat, a rich Middle East and North African blend.

Arabia

Warm and earthy, balanced with sweet, smoky notes and highlighted with aromatic spices.

Preferred spice for kebabs in the Middle East. Essential spice for koshari and chicken machboos.

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• All-purpose enhancer for lamb, beef, fish, & lentils • Add flavor to tomato sauces and soups

103

HERBS & SPICES

Global Seasoning Guide Code

Product Name

Product Description

Origin

Heat Lvl.

H467

KABSA SPICE BLEND

Cloves, cardamom, and cumin blended with black pepper, saffron, and other warm spices.

Saudi Arabia

A spicy mix of crushed chiles and garlic, handcrafted to create the intense flavors of pilpelchuma.

Libya, North Africa

A fragrant mix of sumac, sesame, and spices inspired by Middle Eastern and North African cuisine.

Middle East and North Africa

N/A

A unique combination of chile powders, garlic, herbs, and spices that is pleasantly hot.

Yemen

H639

H57

H638

PILPELCHUMA SEASONING

ZAHTAR (ZA’ATAR)

ZHOUG SEASONING

Flavor Profile

Traditional Uses

Suggested Uses

Pungent, savory and floral with aromatic and tart notes and slightly peppery finish.

Named after a rice dish with long grain rice, meat or chicken, dried fruit, tomatoes, and onions.

• Season rice and grain dishes

Fragrant with moderate heat and sweet undertones. Garlicky and finishing citrus notes.

Flavor shakshuka, egg and vegetable dishes. Use in paste form as a table condiment.

• Stir into tomato sauce and toss with pasta

Herbal, lemony tartness, and nutty earthiness.

Sprinkled on flatbreads, season kebabs, hummus, and labneh.

• Mix with olive oil for a savory spread

Vibrant, herbaceous, earthy and spicy with tangy lemon notes and mild bitter finish.

Served as condiment with falafel and hummus also often eaten alongside bread.

• Stir into yogurt for a spicy dip

Sweet and salty with robust caramel notes. Nutty with aromatic spices, garlic and umami.

Traditional marinade for Korean barbecue, especially short ribs and thinly sliced meats.

• Create classic beef bulgogi dish

Strong citrus balanced with sweet and salty umami characteristics and aromatic sweet spices.

Use as a rub for pork, poultry and shellfish or Asian inspired dishes.

• Enhance flavor of fish, chicken, or pork

Aromatic licorice flavor and warm, sweet notes with hints of pepper.

Use to flavor braised or roasted meat, fish, and poultry dishes and include in marinades and rubs.

• Use as a dry rub or marinade

Savory, sweet and spicy with fermented and umami notes.

Adds complexity and heat to bibimbap and rich color to tteokbokki. Key component of ssamjang.

• Season hummus, dips, and spreads

Add to prepared vegetables, like cabbage, carrots or radishes as a base for home-made kimchi.

• Add to kimchi before fermenting

• Mix with oil and use as marinade

• Season salmon and pork chops before grilling

• Add to marinades, dressings, and hummus

• Add to creamy hummus

A S I A N F L AVO R S H699

H473

H52

H624

H647

104

BULGOGI SEASONING

CITRUS & GINGER SPICE BLEND

FIVE SPICE POWDER

GOCHUJANG POWDER

KIMCHI SPICE

Crafted to recreate the complex, savory-sweet flavor of Korean bulgogi barbecue.

Korea

Showcasing the punch of citrus zests with spicy ginger and Asian flavors.

Southeast Asia

Cinnamon, cloves, fennel, anise, and pepper blended in the iconic Chinese five spice powder.

China

Capturing the heat and spice of traditional Korean gochujang paste in a shelf-stable format.

Korea

A blend of gochugaru chiles, garlic, onion, herbs, and spices to simplify kimchi dishes.

Korea

Spicy, salty and sweet with strong umami notes, garlicky and aromatic.

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• Season grilled or roasted foods

• Blend with oil and soy sauce for Asian marinade

• Use with chicken or duck before roasting

• Add to salad dressings • Flavor breading and batters

• Season grilled or roasted foods

Code

Product Name

Product Description

Origin

Heat Lvl.

H568

KOREAN BLACK GARLIC SEASONING

A convenient way to add black garlic and subtle Asian flavors to recipes.

Korea

Black cardamom, anise, cinnamon, and Szechwan peppercorns melded into a Vietnamese classic.

Vietnam

A salt-free blend that highlights the sesame, chile, wasabi, and ginger flavors of Asian cuisine.

Asia

An umami-packed blend of crispy quinoa, sesame seeds, savory seasonings, and dulse seaweed.

Japan

Balancing spicy, sweet, and umamirich flavors in a deeply complex Japanese sevenflavor spice.

Japan

Balancing spicy chiles and savory garlic to capture the bold, bright flavor of sriracha hot sauce.

Thailand

H764

H563

H765

H478

H575

PHO SEASONING BLEND

SALT-FREE ASIAN SEASONING

SEAWEED FURIKAKE

SHICHIMI TOGARASHI

SRIRACHA SEASONING BLEND

Flavor Profile

Traditional Uses

Suggested Uses

Sweet, salty, aromatic, and garlicky with nutty caramel notes.

Marinade, rub and all-purpose seasoning for various proteins and tofu.

• Add to marinades for beef, lamb, or pork

Aromatic, sweet allium notes, fragrant, peppery and warm.

Vegetarian base for Pho soup.

• Stir into broth to create Pho soup base

Fragrant, nutty, and slightly sweet with tangy citrus highlights with herbal finish.

General all-purpose seasoning for noodles, rice dishes and entrees.

• Sprinkle on rice or noodles

Nutty, sweet, salty with umami notes and citrus tang and warm heat.

Use as a condiment sprinkled on rice and noodle dishes.

• Sprinkle on rice, seaweed, or cold soba noodles

Spicy, citrusy, nutty salty and moderate floral and notes of the sea.

Use as a condiment or sprinkle over udon noodles, shabu shabu hot pots, yakitori, or tempura.

• Add to rice, noodles, soups, and stir-fries

Spicy and garlicky, balanced with sweet and vinegar notes.

Condiment for pho, fried noodles, spring rolls or use as an ingredient in sauces.

• Season grilled or roasted foods

• Season whole grains

• Season cold noodles or rice

• Use to season vegetables

• Top dumplings, vegetables, and snacks

• Create crust on grilled beef, chicken, and fish

• Add to egg-based dishes • Sprinkle on snacks

H471

H864

VIETNAMESE LEMONGRASS RUB

XINJIANG SZECHUAN RUB

Mix of lemongrass, basil, chiles, and star anise create a blend highlighting Vietnamese flavors.

Vietnam

A blend of spices and pungent Szechuan peppercorns inspired by the flavors of the Xinjiang region.

Xinjiang, China

Floral, citrusy, aromatic and bittersweet with herbal undertones.

Rub on chicken and various skewers prior to grilling or barbecuing.

• Season grilled or roasted foods

Zesty, aromatic with warm earthy bright highlights, bittersweet, balanced sweetness and numbing pepper notes.

Use to season meat skewers, especially lamb, in the cuisine of the Uygur people.

• Use as a dry rub or marinade

• Add to sauces, vinaigrettes, and marinades

• Season grilled, roasted, or sautéed foods

C E N T R A L & L AT I N A M E R I C A F L AVO R S H383

ADOBO SEASONING

A blend of spices creating a classic adobo seasoning for use in a range of Latin American dishes.

Spain, Portugal

Earthy, garlicky, and tangy and moderately salty with herbal and spicy notes

Rub on meats prior to grilling or roasting, or ado bar which means to stew in old Spanish

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• Season meat before cooking • Add to vegetables, soups, casseroles

105

HERBS & SPICES

Global Seasoning Guide Code

Product Name

Product Description

Origin

Heat Lvl.

H564

ANCHO-HONEY CITRUS SPICE

A bright balance of sweet and spicy, melding smoky ancho chiles with honey and zesty citrus.

Mexico

A clever recreation of the sweet, smoky, and spicy flavors of adobo sauce in a dry seasoning.

Spain,

H668

CHILE LIME ADOBO SEASONING

Portugal

Flavor Profile

Traditional Uses

Suggested Uses

Earthy, sweet and moderate heat with allium notes and tangy citrus.

General seasoning for meats, poultry, fish and shellfish prior to grilling, roasting or slow cooking.

• Season grilled or roasted foods

Rub on meats prior to grilling or roasting, or ado bar which means to stew in old Spanish

• Use as dry rub or marinade

Earthy, moderately spicy with tangy citrus, balanced with sweet and herbaceous notes

• Add to soups, stews • Mix into breading and batters

• Season ground meat • Add to white fish or seafood

H565

H566

H514

H646

CHILE-LIME SEASONING

Chile pepper, lime juice, and sea salt often used in Mexico to season fresh fruit.

Mexico

A garlicky seasoning blend of New Mexican and serrano chiles, lime, and turbinado sugar.

Mexico

CHIMICHURRI BLEND

Recreating the bright, fresh flavors of Argentinean chimichurri sauce in an easy to use seasoning.

Argentina

CHORIZO SPICE

A blend designed to capture the bold and heavily spiced flavors of Mexican chorizo sausages.

Spain, Portugal

GARLIC LIME CHILE SEASONING (POLLO ASADO SEASONING)

Tangy, spicy, and moderately salty, balanced with earthy notes.

Sprinkle on fruit (mango), cucumber, melon, jicama and pineapple.

• Use to season meats and vegetables

Garlicky, tangy, warm and earthy with moderate heat, balanced with sweet allium notes.

Seasoning for traditional Mexican grilled or barbecued chicken.

• Rub on poultry, fish, or meats

Herbaceous, tangy, earthy, moderately bitter with sweet allium and subtle smoky notes.

Sauce or condiment, similar to pesto to accompany grilled meats. Popular throughout South America

• Use as a marinade

Robust, earthy, moderately spicy and herbaceous with sweet spice notes.

Seasoning for traditional style Mexican pork and/or beef sausage.

• Add to ground meat to make chorizo

• Sprinkle on fruit for spicy, smoky accent

• Add to stir-fries • Flavor soups, stews, and sauces

• Create a finishing sauce for meats

• Season chicken, duck, or turkey • Sprinkle roast vegetables

H671

CUBAN MOJO SPICE BLEND

A complex blend of garlic, chiles, and bright citrus that captures the flavor of Cuban mojo sauce.

Cuba

Allium and garlic with balanced sweetness, citrus, moderate chile heat with tangy herbaceous finish.

Marinade, sauce or seasoning for Caribbean inspired dishes.

• Season grilled or pan-fried foods • Add to starchy vegetables • Sprinkle over snack foods

H377

FAJITA MARINADE SEASONING

Used to enhance the flavors of grilled meats and vegetables, a blend that permeates flavor.

Mexico

Salty and sweet, balanced with tangy notes and smoky spiced finish.

Traditional marinade base for classic beef fajitas.

• Coat chicken, steak, or shrimp before cooking

H369

JAMAICAN JERK SEASONING

A sweet, hot, and tangy mix that imparts the flavors of jerk cooking.

Jamaica

Earthy, aromatic, complex with sweet spice notes and moderate heat.

Dry-rub or wet marinade for classic jerk preparation of goat, beef, pork, chicken, or fish.

• Use as dry rub or marinade

106

FIND YOUR DISTRIBUTOR AT WWW.DGOURMET.COM

• Season tortillas or plantain chips

Code

Product Name

Product Description

Origin

Heat Lvl.

H510

DRY MEXICAN MOLE SPICE BLEND

Ancho and chipotle chiles blended with chocolate and spices to create a dry Mexican mole spice.

Mexico

Flavor Profile

Traditional Uses

Suggested Uses

Earthy, rich, bittersweet, nutty, balanced with sweet spice notes.

Seasoning base for classic Oaxacan mole negro made with turkey, chicken or pork.

• Add to chili recipe • Add to chocolate cake or brownie mix • Create marinade or braise

H643

H511

PERUVIAN SPICE BLEND

SALSA VERDE SEASONING BLEND

A robust combination of aji amarillo and aji panca chiles, lime leaves, and herbs and spices.

Peru

Unique blend of tomatillos, green chiles, lime peel, and garlic recreating a mild salsa verde.

Mexico

Earthy, balanced bitterness, citrusy, tart & tangy with sweet herbs.

All purpose seasoning for Peruvian and South American dishes, specifically seafood and poultry.

• Bring bright, spicy flavor to fish and seafood dishes

Slightly tart, piquant, vibrant and earthy herbal notes.

Seasoning component for pork or chicken chile verde.

• Add to yogurt for a dip

• Season grilled or sautéed foods

• Mix with olive oil and use as marinade • Add to rice, grain or pasta dishes

H380

TACO SEASONING

Chile powder and select spices create this classic street food staple.

Mexico

Bittersweet, aromatic, earthy with moderate chile heat.

Base seasoning for ground beef, pork, chicken, or turkey taco meat.

• Season meat for tacos or nachos

Sweet, smoky, earthy with moderate salinity and sweet allium and garlic notes.

Traditional rub for brisket, chicken or pork prior to smoking.

• Use as dry rub or marinade

Sweet, smokey pronounced heat, allium and sweet herb notes.

Traditional rub for brisket, chicken or pork prior to smoking when additional heat is desired.

• Use as dry rub or marinade

Earthy, complex, smoky balanced sweetness, garlic and herbal notes.

Rub for chicken, pork, beef, or turkey prior to smoking or roasting.

• Season grilled or roasted roods

Salty, sweet, earthy and smoky with balanced heat.

Traditional rub for brisket, chicken or pork prior to smoking, when additional smoky notes are desired.

• Use as dry rub or marinade

Salty, sweet, earthy, and aromatic with herbal notes and pungent heat.

Classic coating/ seasoning for pan seared blackened redfish.

• Dredge fish, shrimp, or chicken before cooking

• Mix with sour cream for taco dip

N O R T H A M E R I C A F L AVO R S H376

H374

H474

H424

H368

BBQ SEASONING

CHIPOTLE BBQ SEASONING

CHIPOTLE CREOLE RUB BLEND

HICKORY BBQ SEASONING

CAJUN BLACKENING BLEND

The perfect balance of sweet and heat to enhance any barbecued protein.

USA

A blend of spicy, smoky chipotles with granules of honey and premium spices.

USA

Highlighting the flavors of Creole cuisines with smoky and sweet heat of chipotle chiles.

Louisiana, USA

Hickory smokekissed, balanced with salty and sweet barbecue flavor.

USA

A bold blend that adds a tangy burst of flavor and seas perfectly to create a blackened crust

Louisiana, USA

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• Sprinkle on grilled vegetables and baked potatoes

• Add to salsas, tacos, chilis, fajitas, and beans

• Sprinkle on grilled vegetables and baked potatoes

• Add to breading and batters

107

HERBS & SPICES

Global Seasoning Guide Code

Product Name

Product Description

H167

CAJUN BLACKENED SEASONING

Fiery cayenne and paprika with aromatic herbs create the zesty flavors of Cajun cooking.

Louisiana, USA

Familiar flavors of celery, bay leaf, and mustard blend with premium spices to create cape cod blend.

Massachusetts, USA

H375

CAPE COD SEASONING

Origin

Heat Lvl. 4

Flavor Profile

Traditional Uses

Suggested Uses

Earthy, herbal, garlicky with balanced sweet garlic and onion notes.

Classic coating/ seasoning for pan seared blackened redfish.

• Use to flavor classic jambalaya • Use as dry rub or marinade • Use on fries, vegetables, or eggs

Salty, hot, pungent peppery bite, earthy with bright and tangy finish.

General all-purpose seasoning for fish and shellfish especially crab and crab cake preparation.

• Season seafood, fish, chicken, steak, and vegetables • Blend into ground meats

H139

CANADIAN STEAK SEASONING

A robust mix of ground, cracked, and whole spices mixed with salt, garlic, and chile peppers.

Montreal, Canada

Sweet, zesty and smoky with peppery bite and sweet spice finishing notes.

General all-purpose seasoning for steaks and large roasts, i.e. standing rib roasts.

• Shake or rub onto steaks, burgers, and meats before grilling

H432

HICKORY STEAK SEASONING

The perfect balance of salt, sweet, and hickory smoke give each dish a smokekissed flavor.

USA

Salty, sweet and smoky with garlic and sweet onion. Pungent black pepper notes.

All-purpose seasoning for steak, brisket and beef roast.

• Season grilled or roasted meats • Use as dry rub or marinade • Sprinkle over steak fries

H371

GARLIC & PEPPER STEAK SEASONING

An all-purpose blend of premium spices that adds mouthwatering, elegant flavors.

USA

Salty, garlicky with black pepper kick, fragrant dill and moderate chile heat

Classic seasoning for all types of beef steaks and roasts.

• Season grilled or roasted meats • Use as dry rub or marinade • Sprinkle over steak fries

H461

COFFEE CHILE PEPPER RUB BLEND

A bold, spicy mix of ancho and chipotle chiles, hot and smoked paprika, and ground espresso beans.

Mexico

ALAMO BLEND CHILI SEASONING

A medium heat blend of ancho and New Mexico chiles, paprika, cumin, coriander, garlic, and carrot.

Texas, USA

H767

EVERYTHING BAGEL SEASONING BLEND

An iconic blend of poppy seeds, sesame seeds, onion flakes, caraway seeds, garlic flakes, and salt.

New York, USA

Premium sassafras powder and thyme create the herbaceous flavor of gumbo file.

Louisiana, USA

108

GUMBO FILE SEASONING

Earthy, bittersweet chile and cocoa notes, smoky with balanced sweetness and herbal finish.

Rub for original barbecue dish of Santa Maria style tri-tip steak

• Use as dry rub or marinade • Season slow smoked barbecue • Add to brownies or chocolate cake

H567

H78

N/A

Earthy, rich and fragrant with moderated heat and smoky notes.

Classic Texas style chili starter.

• Season classic chili recipes for additional flavor

Garlicky, nutty, sweet onion with toasted notes.

Classic bagel topping.

• Make any bagel into everything bagel • Top avocado toast, pizza, popcorn, and corn on the cob

Earthy, woodsy, and bittersweet.

Use as a thickener and flavoring by Choctaw Indians for soups, stews, and gumbo.

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• Flavor and thicken gumbos and creole dishes

Code

Product Name

Product Description

H690

NASHVILLE HOT CHICKEN SEASONING

The smoky, spicy flavor of Nashville’s specialty, loaded with cayenne and paprika.

Origin

Heat Lvl.

Nashville, USA

Flavor Profile

Traditional Uses

Suggested Uses

Complex heat with smoky notes, bittersweet, herbal and garlicky.

Classic hot fried chicken. Combine with frying oil and baste on chicken after frying.

• Create classic hot fried chicken • Add flavor to breading and batters • Add to chilis and stews

H223

PRIME RIB RUB

A robust selection of rosemary, thyme, sea salt, and cracked black pepper.

USA

Salty, pungent black pepper, onion, herbal with balanced sweetness.

Classic standing rib roast seasoning (prime rib).

• Season beef, pork, lamb or chicken

As the name suggests - it works on most anything you want to add a kick of flavor.

• Season fish, chicken, steaks, and vegetables

• Use as a dry rub or marinade

T R A D I T I O N A L F L AVO R S H224

ALL-PURPOSE SEASONING

An all-purpose seasoning featuring garlic, chile flakes, citrus, and a medley of herbs and spices.

USA

Garlicky, sweet onion, with tangy citrus notes balanced with pungent mustard & pepper, herbal finish.

• Add to compound butter • Sprinkle over salads

H867

H83

H829

H536

EVERYTHING BETTER BLEND

MULLING SPICES

PASTRAMI SPICE

SMOKED PEPPERCORN SAGE RUB

An umami burst of garlic, miso, and mushroom adds deep rich savoriness and boosts existing flavors.

North America

N/A

Cassia, cinnamon bark, allspice, cloves, and nutmeg create a rich and spicy mulling blend.

European

A sweet and zesty blend of cracked coriander, mustard, brown sugar, chile flakes, and spices.

Turkey, Romania, USA

Sage, paprika, onion, garlic, and subtle nuances of savory herbs creates crisp, pungent flavors.

USA

N/A

Salty, umami, earthy with garlic & sweet allium notes balanced with savory herbs and citrus.

Used to increase flavor and umami characteristics in any type of dish it is desired.

• Sprinkle over chips or popcorn

Aromatic, warm, sweet and rich.

Use to spice hot apple cider, mulled wine, wassail, hippocras and other drinks.

• Flavor red wine, beer, or apple cider

Sweet, zesty and smoky with peppery bite and sweet spice finishing notes.

Seasoning for beef brisket, sometimes lamb or turkey of Romanian origin.

• Use as dry rub or marinade

Earthy, herbaceous, salty with pronounced pepper bite and sweet fennel notes

Rub for poultry, especially turkey.

• Season game birds

• Add to dips, sauces, soups • Mix in breadcrumbs or croutons

• Add to eggnog, hot buttered run, and hot spiced drinks

• Season popcorn, potatoes, chips, and egg dishes

• Add to stuffing, potatoes, and casseroles • Blend with mayo for spread

H355

H296

PICKLING SPICE

PIZZA SEASONING

A mélange of fresh, high-quality spices and herbs perfect for pickling.

Sumatra, Indonesia

Traditional Italian flavor through a perfectly balanced blend of spices, garlic, salt, and onion.

Italy

Fragrant, sweet and savory with mild heat and warm spice notes.

Use to flavor pickled (brined) foods.

Herbaceous and fragrant balanced with sweet allium notes and minimum salinity.

General seasoning for all pizza and flatbreads

• Use as a brine for pickling cucumbers & other vegetables • Add to hearty broths or braising jus

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• Sprinkle on pizza • Add to marinara and bolognese sauces

109

HERBS & SPICES

Global Seasoning Guide Code

Product Name

Product Description

H549

PORCINI MUSHROOM RUB

A mix of fragrant porcini mushrooms, herbs and spices making an earthy, aromatic rub.

Origin USA

Heat Lvl. 1

Flavor Profile

Traditional Uses

Suggested Uses

Umami, earthy, garlicky, with moderate salinity and fragrant herbal notes.

Seasoning for grilled steaks, especially strip, ribeye and loin cuts of beef.

• Season meat or chicken • Blend into ground meats • Add flavor to soups, stews, and sauces

H472

H645

SEAFOOD SPICE BLEND

TRUFFLE PARMESAN SEASONING

Crafted to complement the sweet, delicate, mineral flavors of seafood with zesty herbs and spices.

USA

Rich and savory flavors of truffles and parmesan cheese.

Italy

N/A

Salty, smoky, tangy, and herbaceous with sweet spice notes.

General seasoning for all types of seafood and all manners of preparation.

• Season seafood and fish

Earthy, umami, rich dairy notes, savory, balanced tangy and herbal notes.

Seasoning or topical for use anywhere the flavor profile is desired.

• Sprinkle over popcorn

• Add to dirty rice or sprinkle on vegetables

• Add to sauces and pasta dishes • Top fries, potato chips, and snacks

H577

H672

TRUFFLE, PARMESAN & BLACK GARLIC SEASONING

TRUFFLE DUST

Savory, umami-rich flavors of truffles, black garlic, and parmesan cheese in an easy-to-use powder.

Italy

The distinctive flavor of truffles with savory mushrooms and aromatic garlic and onion.

Italy

N/A

Earthy, garlicky, rich dairy notes, slightly salty with umami and mild citrus notes.

Seasoning or topical for use anywhere the flavor profile is desired.

• Use to braise and roast meats • Toss with fried or roasted foods • Crust meats or seafood

N/A

Earthy, moderate saltiness, savory with umami truffle notes.

General all-purpose seasoning to add earthy-umami notes to all types of dishes.

• Season grilled or roasted foods • Add to potatoes or pasta • Sprinkle over popcorn or fries

H597

H876

H877

UMAMI DUST SEASONING

BLACK GARLIC & TRUFFLE PARMESAN TOPPER

LEMON & PEPPER PARMESAN TOPPER

Umami-rich mushroom, garlic, onions, herbs, and spices creating a blend that enriches any dish.

USA

Powerful flavor of truffles melded with garlic, onion, and parmesan cheese.

Italy

Bright citrus and biting peppercorns subtly balanced with parmesan cheese.

N/A

Earthy, woodsy, umami, slightly salty, tangy and balanced sweet notes.

General flavor enhancer to add earthy-umami notes to all types of foods.

• Season grilled or roasted foods • Flavor soups, stews, and sauces • Blend into ground meats

Italy

N/A

Earthy, garlicky, rich dairy notes, slightly salty with umami and mild citrus notes.

General all-purpose seasoning to add earthy-umami notes to all types of dishes.

Tangy, citrus, umami and dairy notes. Slightly salty with peppercorn pungent spice finish.

Seasoning or topical for use anywhere the flavor profile is desired.

• Season fried foods • Add to cream- based pasta sauces • Blend into breading and batters

• Season grilled, roasted, or sautéed foods • Blend into pesto recipes • Sprinkle over eggs benedict

H875

110

ITALIAN HERB & PARMESAN TOPPER

Parmesan cheese blended with subtle umami flavor to carry notes of onion, garlic, and herbs.

Italy

Herbaceous, rich dairy notes, umami, savory and slightly salty

Seasoning or topical for use anywhere the flavor profile is desired.

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• Use in breading for eggplant or chicken parmesan • Season lasagna and stuffed bell peppers

Code

Product Name

Product Description

H874

TRI-GARLIC PARMESAN TOPPER

Garlic and butter flavors blend together creating the flavor of garlic bread.

Origin Italy

Heat Lvl. 1

Flavor Profile

Traditional Uses

Suggested Uses

Savory, slightly salty, garlicky, umami and cheese notes

Seasoning or topical for use anywhere the flavor profile is desired.

• Sprinkle on pizza • Brush onto garlic bread before baking • Add flavor to soups and salads

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111

HERBS, SPICES & SEASONING BLENDS

Sauce & Condiment Starters Make menu planning easier with convenient access to trending world flavors. Our globally-inspired sauce and condiment starters are created by our culinary team to reduce prep, ensure consistency, and maintain quality in every dish. Just add liquid, stir, and simmer for authentic sauces and condiments in minutes. At less than 2% of the average plate cost, increasing the role of distinctive sauces and condiments in an entrée is a terrific way to increase value, lower costs, and maximize profit. • No bulky packaging or liquid, saving space in your pantry.

• Made with authentic ingredients from our very own planet’s pantry.

• Provide a healthier and higher quality experience with no fillers or preservatives.

GRILLED SHRIMP WITH ROMESCO SAUCE

Sauce Starters

H763 Piri Piri

H761 Romesco

H862 Thai Peanut

H762 Umami

H838 Sambal Oelek

H863 Szechuan Chile-Crisp

Condiment Starters

H839 Sambal Asam

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H840 Sambal Curry

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AVA I L A B L E PAC K S I Z E S

32 FL. OZ. JAR

1 LB BAG/BOX 5 LB BAG/BOX 10 LB BAG/BOX 25 LB BAG/BOX

Mole Starters

H807 Oaxacan Mole Negro

H806 Oaxacan Mole Amarillo

H809 Manchamanteles Mole

H782 Goan Coconut

H781 Indonesian Rendang

H783 Jamaican Coconut

H779 Thai Green Coconut

H780 Thai Red Coconut

H808 Pipian Mole Verde

Curry Starters

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113

Beans, Lentils & Peas Cooking Dried Beans, Lentils & Peas There are varying opinions on the best method for preparing and cooking beans. One thing is certain, however - it is not a requirement that beans be soaked overnight. Beans, lentils & peas can simply be submerged in water and cooked until tender. Pre-soaking will cut down on the cooking time, and some argue it helps beans hold their shape, while not soaking seems to hold more flavor within the bean.

Benefits of Using Beans, Lentils & Peas Beans, lentils and peas are all members of the larger family legumes. Legumes are plants that produce nutrient-rich seeds and pods that are among the best plant-based protein sources in the world. They are a very economical and versatile ingredient in the kitchen, lending themselves to vegetarian-friendly dishes, comfort foods and unique sides and salads to pair with meat and seafood. Powdered versions can be used to supplement flavor, color, texture and nutrition in a wide range of applications.

114

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115

Soaking Methods QUICK SOAK (FASTEST METHOD) HOT SOAK (RECOMMENDED METHOD) Place beans in large pot. Add 10 cups water for every 2 cups beans. Let water come to a boil and cook beans for 2-3 minutes. Remove from heat, cover and let stand 4 hours. Drain beans, discarding cooking liquid. Rinse cooked beans through cool water.

TRADITIONAL SOAK (BEST METHOD FOR PRESSURE COOKER) Add beans to pot and cover entirely with cold water. Soak beans for 8 hours, or overnight. Drain soaking liquid and rinse beans with cool water. Cook beans in pressure cooker or on stovetop according to recommend time and liquid ratios. Note: With this method, beans will appear wrinkled after soaking. This is acceptable as they will fully rehydrate during cooking. The cold water overnight soak starts, but may not complete the rehyradtion process

Helpful Tips Utilize a large stock pot to give beans room. Always cover with fresh, cold water. It is a good idea to stir beans throughout the cooking process to prevent sticking. Salt can be added both to the soaking and cooking liquid to ensure a creamy texture. Cook beans over medium heat. The water should be at a gentle simmer to prevent splitting. Since beans absorb the water as they cook, warm water can be added periodically during the cooking process to ensure beans stay completely submerged. Beans take 30 minutes to 2 hours to cook, depending on the variety. When done, beans will be tender, but not mushy.

At less than 10% of the average plate cost, increasing the role of dynamic sides in an entrée is a terrific way to increase value while lowering costs, maximizing profit, and reducing center-of-the-plate protein portion, which increases sustainability.

116

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Costing Exercise |

Beans, Lentils & Peas

Use specialty ingredients to drive up average check and profits!

THIS COMPARISON REFLECTS THE POTENTIAL TO ELEVATE MENU OFFERINGS AND REDUCE COSTS WITH THE USE OF SPECIALTY INGREDIENTS.

Chickpea Socca Flatbread Pumpkin seed pesto, smoked mozzarella, and marinated artichokes Pictured Above

Menu Price: $12.50

Tomato & Artichoke Flatbread Basil pesto, fresh mozzarella, and marinated baby artichokes

Menu Price: $11.50

Chickpea Socca Flatbread

$.90

Pumpkin Seed Pesto,

Flatbread

$.90

Pesto, Mozzarella,

Mozzarella, Artichokes

$2.80

Artichokes

$2.90

Food Cost

$3.70

Food Cost

$3.80

Food Cost %

30%

Food Cost %

33%

All examples are for reference only. Actual costs may vary based on market conditions, pricing structures, and restaurant type.

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BEANS • LENTILS • PEAS

Bean Preparation Alternative Bean Preparation - Brining

Brining isn’t just for meat. When you soak dried beans in salted water, they cook up with softer skins. Why? It has to do with how the sodium ions in salt interact with the bean skins’ cells. As the beans soak, the sodium ions replace some of the calcium and magnesium ions in the skins. Because sodium ions are more weakly charged than calcium and magnesium ions, they allow more water to penetrate the skins, leading to a softer texture. During soaking, the sodium ions will only filter partway into the beans, so their most significant effect is on the cells in the outermost part of the beans.

Directions

• For every 1 pound of beans, dissolve 3 tablespoons of Kosher salt in 4 quarts of cold water. • Soak beans at room temperature for a minimum of 8, or as long as 24 hours. • Drain and rinse with cool water before cooking. Always use fresh water when cooking.

BRINING BEANS

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Legumes & Pulses What Are Legumes?

The term “legume” is a shortened form of “leguminoisae,” and refers to the seeds or fruits of plants of this family, most notably beans, lentils, and peas. Legumes have the best protein content of any plant-based food and are a great alternative to meat in diets. Typically low in fat, legumes contain no cholesterol and are high in essential minerals such as potassium, magnesium, folate and iron. They are a very affordable menu item, shelf-stable and easy to use. Every pantry should be stocked with a variety of legumes - there are limitless menu options, including chilies, soups, stews, salads, snacks, burger alternatives, breakfast items and even desserts!

What is a pulse?

The term “pulse” is used to describe the dried seed of a legume plant. Pulses come in a variety of shapes, sizes, and colors. The most common varieties are dried beans, lentils, and peas.

Beans

Beans are the edible, nutritious seeds of various plants (especially the genus Phaseolus) that grow in warmer climates. Beans come in a wide variety of types and colors and are high in fiber, protein, complex carbohydrates, folate and iron. Creamy hummus dip spread over flatbread, hearty soups, fiery chili, colorful legume salads—whichever way you serve them, beans are popular, versatile and healthy. They add texture, color and nutrition to endless applications. As the amount of vegetarians and gluten intolerant consumers increase, legumes meet the rising demand of health conscious consumers & evolving restaurant menus.

Lentils

Lentils are one of the healthiest foods, because they are naturally low in fat, high in fiber and folate and are a good source of protein, essential amino acids, vitamin B complex vitamins, iron and minerals. Lentils are a lens-shaped seed that come in a variety of colors such as green, brown, black, golden and ivory. Lentils are extremely popular, because they absorb dominating flavors well, especially in Indian, Middle Eastern, African, Mediterranean and Asian cuisines. They are obvious choices for soups, salads, purees, dips and side dishes, but you will soon discover that each lentil variety has its own niche based on its texture, cook time, color, flavor and origin.

Peas

Peas are round protein-rich legumes with either a smooth or wrinkled surface. Pea plants’ hollow stems and twining leaf tendrils distinguish them from beans. Peas are starchy, but high in fiber, protein, vitamins and minerals. They are ideal for many applications including soups, stews, purees, side dishes or even turned into flour. Peas are frequently boiled or steamed, giving them a pleasant texture and sweeter flavor.

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BEANS • LENTILS • PEAS

Heirloom Beans

Keeping heritage varieties alive.

What is an Heirloom Bean?

Heirloom beans have garnered increased attention of late, as both chefs and consumers seek new and unusual varieties of these healthy, familiar staples. But what exactly does the term “heirloom” mean? And what makes an heirloom bean different from other beans? The basic definition of an heirloom plant variety is one whose seeds produce the same distinct features in the plant every season, without manipulation by farmers or scientists. For beans, this could mean a unique color or pattern of markings, an unusually large or small size, a distinctive texture, or as is often the case a rich, pronounced flavor. While many standard bean varieties such as kidney, pinto, cannellini and black are available as heirlooms, the allure of so many other heirloom beans is in their vivid colors and unusual patterns. Because heirloom beans are unique, they are also scarce. These plants produce notoriously low yields, making them an uncertain crop for large commercial growers. This means heirlooms are primarily grown on small farms, where only a handful of varieties are produced. DG sources its heirloom beans from these growers to ensure access to these special varieties.

B02 Appaloosa

B01 Anasazi [OB01 Organic

B13 Calypso | Red

B05 European Soldier

B41 Jacob’s Cattle

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B39 Calypso | Black ]

B109 Jacob’s Cattle | Gold

B07 Flageolet [OB07 Organic

B03 Lima | Christmas

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]

AVA I L A B L E PAC K S I Z E S

32 FL. OZ. JAR

10 LB BAG/BOX

B48 Maine Yellow Eye

B79 Marrow

B11 Rattlesnake

B77 Scarlet Runner

B12 Swedish Brown

B84 Tarbais

B107 Tiger Eye

B17 Tongues Of Fire

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BEANS • LENTILS • PEAS

Beans Chickpeas (Garbanzo Beans)

SWISS CHARD & CHICKPEA FRITTERS WITH ROASTED GARLIC

Chickpea Flour

Suggested Uses

The chickpea is a legume of the plant family Fabaceae, grown for its nutritious seeds. The term “pulse” refers to the dried seed of a legume, which includes chickpeas. Chickpeas are nutritious with a satisfyingly rich flavor. They are high in protein, fiber, manganese and vitamin B. Chickpea flour is a versatile, nutrient-packed, gluten free product that is naturally dense, allowing it to work as an effective binder. It adds a sturdy, yet tender texture when mixed with other gluten free flours. Chickpea flour holds up extremely well in baking applications such as quick breads, muffins, cakes and in frying applications such as falafel.

B34 Chickpeas (Garbanzo) [OB34 Organic ]

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B51 Chickpea (Garbanzo) | Flour

Whisk with salt, chili powder, and club soda for a tempura-like batter that fries up golden. Use as an alternative base in batters or breading for fish, cauliflower or portabella mushrooms. Accentuate the nutty flavor by toasting over mediumhigh heat in a dry skillet. Use to make a roux to thicken soups and stews. Add to veggie burger mix to boost protein content and help the patties hold their shape. Stir with your favorite nut milk and baking powder for savory crepes, socca, and pancakes.

B121 Chickpea (Garbanzo) | Cooked | Flour [OB04 Organic ]

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B33 Chickpeas | Black

B47 Adzuki [OB47 Organic

B09 Cannellini [OB09 Organic

B87 Gigante

]

B21 Black [OB21 Organic

B45 Black-Eyed Peas

B22 Cranberry [OB22 Organic

B06 Fava (Broad Beans) | Extra Large [OB06 Organic ]

]

B78 Corona ]

B68 Great Northern [OB68 Organic

B29 Black | Fermented

]

B35 Habas (Peeled Fava)

B98 Habas | Split

]

HELPFUL TIP It is recommended to salt a pot of beans anywhere between, and halfway through the cooking process. This process allows the beans to become seasoned rather than simply seasoning the cooking liquid.

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123

BEANS • LENTILS • PEAS

Beans

B49 Kidney | Dark [OB49 Organic

B19 Mung (Moong Dal)

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B54 Lima | Baby Butter

B04 Lima | Giant Peruvian

B113 Sweet Lupin | Flour

B91 Mayocoba

B44 French Navy [OB44 Organic

]

B76 Lupini | Extra Large

B85 Pink

B14 Kidney | Light

B61 Mung (Moong Dal) | Split

B23 Pinto [OB23 Organic

B66 Red | Small

B08 Rice Beans

]

B67 Pinto | Powder ]

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B213 Rice Beans | Black

Bean Pairing BEANS AND KOMBU When kombu (a member of the kelp family) is cooked with beans, it takes less time for both the kombu and the beans to soften. The minerals in the kombu help break down the proteins, fat and complex carbohydrates in the beans. If you simmer kombu on its own, it will stay tough for an hour. But in the presence of beans, it will melt, and the beans will become tender quite quickly.

BEANS AND RICE Beans and rice is a nutritious pairing high in protein, fiber, and minerals. Combining beans and rice provides a dish inclusive of all nine essential amino acids, forming a complete and affordable source of protein. Beans and rice are a staple food around the world; versions can be found from North and South America, to Africa and Asia. Both are easy to grow in many climates, are versatile and easy to prepare.

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125

BEANS • LENTILS • PEAS

Lentils

B118 Urad Dal

B58 Black | Petite [OB58 Organic

B65 Red Chief

B24 Crimson | Petite

B15 Green (Moong Dal) [OB15 Organic ]

B16 Eston

]

B27 Brown (Masoor Dal) [OB27 Organic ]

B55 Ivory White

B117 Crimson | Petite | Split [OB24 Organic ]

B25 Golden | Petite

HELPFUL TIP

B26 French Green [OB26 Organic

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Lentils are frequently paired with grains or small pasta to create a complete protein dish. ]

LENTILS VARIETIES

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Peas

B28 Chana Dal (Split Chickpeas)

B42 Green [OB42 Organic

B43 Pigeon (Arhar Dal)

B127 Pigeon | Split (Toor Dal)

B20 Yellow [OB20 Organic

B10 Yellow | Split [OB10 Organic

B89 Yellow | Split | Granulated

]

B69 Green | Split [OB69 Organic

B205 Green | Freeze-Dried ]

]

B72 Yellow | Powder GREEN PEA FARM

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127

BEANS • LENTILS • PEAS

Legume Blends

B32 8-Bean | Blend

B18 10-Bean | Blend

B94 21-Bean | Blend

B64 Bean & Pea | Blend

This colorful and time-saving 8-bean blend includes cannellini, pinto, light red, great northern, black turtle, flageolet, French navy and small red beans.

The colorful, hearty 10-bean blend consists of black, light red kidney, mayocoba, appaloosa, flageolet, cranberry, jacob’s cattle, French navy, and cannellini beans, with black-eyed peas.

Our 21-bean blend offers unique visual appeal from a blend of anasazi, black, baby butter lima, mayocoba, jacob’s cattle, tongues of fire, and other varieties.

Our bean & pea blend adds unique variety from a medley of cranberry, pinto, light red kidney, great northern, black, French navy, flageolet, and cannellini beans with green and yellow split peas.

B59 Calico Bean | Blend

B30 Christmas Bean | Blend

B31 Gourmet Bean | Blend

B209 Heirloom Bean | Blend

This blend includes red chief lentils, green lentils, baby butter lima beans, split green peas, split yellow peas, French navy beans, blackeyed peas, pinto beans, small red beans, and pearled barley.

This festive blend of beans combines cranberry beans, French navy beans, small red beans, and light red kidney beans creating a strong base for cooking a variety of dishes.

This gourmet bean blend is a perfect combination of beans, peas, and lentils created to be a colorful, hearty, and healthconscious addition to soups, stews and more.

Our heirloom bean blend is a hearty and visually striking combination of beans, peas, and lentils, each adding a unique texture, color and flavor to the mix.

HELPFUL TIP

B63 Autumn Lentil | Blend

B214 Gourmet Lentil | Blend

The autumn lentil blend is comprised of a mix of lentils in fall-like colors, including French green, petite crimson, golden, black, brown, and ivory white lentils.

A striking combination of French green, petite crimson, brown, and black lentils, our gourmet lentil blend is a versatile medley of sizes, colors and textures.

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Wait to add acidic ingredients like lemon juice, vinegar, tomatoes, chili sauce, catsup, molasses, or wine until after beans have been soaked and are fully cooked. Adding ingredients rich in calcium or acids too early in the cooking process can prevent the beans from becoming tender.

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Powders

B51 Chickpea | Flour

B121 Chickpea | Cooked | Flour

B113 Sweet Lupin | Flour

B67 Pinto | Powder

USES FOR BEAN POWDERS

B89 Yellow Pea | Split | Granulated

B72 Yellow Pea | Powder

Use as part of a baking mix for added nutrients, thickening cream soups and stews, making creamy dips, or a base for fillings.

CHICKPEA FLOUR

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129

Rice Choosing the Right Rice Rice dishes can vary from region and continent, mostly dependent on the rice available or common in that area. For instance, in Asian countries, rice is used in traditional dishes like nasi goreng (Malaysia/Indonesia), hokkien fried rice (China), and bibimbap (Korea). In North African and Middle Eastern countries, dishes like tahdig (Iran), jollof rice (West Africa), and thieboudienne (Senegal) are popular in these regions. While the prepared dishes may differ based on flavors, textures, and cooking styles used, they still have similarities.

Benefits of Using Rice Profitable, versatile, and easy to incorporate into a menu, rice is a naturally nutritious staple ingredient in the world’s varying ethnic cuisines. From the vital role rice plays in cuisines from all over Asia, to the rich culinary traditions that surround it in Europe, Latin America, Africa and North America, rice is truly a global food source. It is also endlessly versatile, as greater contrast provides a wonderful blank canvas for assertive flavors and fresh ingredients.

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Preparing Rice

(See chart on pages 144 & 145 for ratios and cook times)

Stovetop Directions

Combine rice, liquid, salt and butter or oil in a saucepan. Heat to boiling; stir once or twice. Reduce heat; cover and simmer. If rice is not quite tender or liquid is not absorbed, replace lid and cook 2 to 4 minutes longer. Fluff with a fork.

Oven Directions

Carefully combine rice, boiling liquid, salt, and butter or oil in a baking dish and stir. Cover tightly and bake at 350°F; 25 to 30 minutes for long-grain white rice; 30 to 40 minutes for parboiled rice; 1 hour for whole grain brown rice. Remove carefully and fluff with a fork. Note: Boiling liquid must be used to start the cooking process.

Rice Cooker Directions

Rice cookers make cooking both white and whole grain brown rice easy and foolproof, and keep rice warm for several hours. There are many brands, styles, sizes, and features on the market. Follow individual manufacturers’ directions. Generally, all ingredients are combined in the rice cooker. Turn on the rice cooker. It will stop cooking automatically by sensing a rise in temperature and change in moisture content that occurs when the rice has absorbed the liquid and is fully cooked.

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Costing Exercise |

Rice

Use specialty ingredients to drive up average check and profits!

THIS COMPARISON REFLECTS THE POTENTIAL TO ELEVATE MENU OFFERINGS AND REDUCE COSTS WITH THE USE OF SPECIALTY INGREDIENTS.

Spinach Florentine Risotto Arancini

Stuffed with shrimp and fontina, sundried tomato marinara, and Kalamata Pictured Above olives

Menu Price: $15.50

Tomato Basil Arancini with Marinara & Shaved Grana Padano Smoked mozzarella, basil, and spring peas

Menu Price: $12.50

Spinach Florentine Risotto Arancini (3)

$2.75

Risotto Arancini (3)

Sauce, Garnish

$1.00

Sauce, Garnish

Food Cost

$3.75

Food Cost

Food Cost %

24%

Food Cost %

$2.40 $.90 $3.30 26%

All examples are for reference only. Actual costs may vary based on market conditions, pricing structures, and restaurant type.

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133

RICE

Rice Differences Brown Rice Brown rice, sometimes referred to as hulled or unmilled rice, is white rice with the nutritious bran and germ of the grain left on, lending it a chewier, heartier texture. Any variety of white rice, such as short-grain, long-grain or sticky rice starts out brown and only becomes white when the hull is polished or ground.

Black Rice Black rice, like brown rice, gets its striking color naturally. Its deep black color comes from the phytochemical anthocyanin, which is present in the rice’s bran. Black rice has a nutty flavor, similar to that of brown rice. We currently offer three varieties of Chinese black rice, black japonica rice, and purple sticky rice.

Red Rice Like black rice, red rice is also rich in anthocyanin. We offer multiple varieties of red rice from different parts of the world, including Himalayan red rice, French camargue red rice, kermes, and natural red rice. Red rice also has a high nutritional value, like brown and black rice, because the bran of the rice remains intact.

Wild Rice Wild rice is actually harvested from one of four species of grasses that are not closely related to Asian rice. It has a particularly nutty flavor profile with a chewy texture. We currently offer standard wild rice, broken wild rice, partially precooked quick-cook wild rice and organic Canadian wild rice, which is prized for its extraordinarily long grains.

White Rice White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.

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AVA I L A B L E PAC K S I Z E S

10 LB BAG/BOX

Brown Rice

X38 Arborio | Brown

X08 Basmati | Brown

X18 Calrose | Brown

X92 Loto

X24 Brown | Long Grain | Pecan Style

X47 Brown | Sprouted

X28 Long Grain Brown Long grain brown rice is a whole grain form of long grain rice. The outer hull is removed, leaving the bran and germ intact. The bran gives this rice a natural honey-brown color and preserves its nutty flavor and slightly chewy texture. It is less processed than white rice and retains its natural nutritional content. This long grain brown rice is lighter and fluffier than other brown rice and has a pronounced nutty fragrance. Its brown, long grains cook up separate and fluffy, making it a delicious addition to dishes such as stir-fry, salads, pilafs, and desserts.

HELPFUL TIP Cook brown rice as you would pasta, with a large volume of simmering salted water uncovered to allow outer hull to cook evenly with inside. Soaking for 20 minutes also helps with a final, fluffier result.

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135

RICE

Rice Varieties Black Rice

X43 Japonica | Black

X30 Black Rice

X05 Purple | Sticky

DID YOU KNOW?

We source all-natural rice with rich, sweet flavor and stark black color for our Chinese black rice. Sometimes called emperor’s rice, parboiled Chinese black rice is a mediumgrain rice which when cooked, is slightly sticky with a silky dark indigo color.

Glutinous rice is short grain rice that is sticky when cooked due to its low amylose content. Despite its name it is gluten free, as with all varieties of rice.

Red Rice

X29 Red | Camargue

X23 Natural Red Red rice comes from a unique red bran layer, which gives the rice its distinct auburn color with strong nutty flavor and form chewy texture. Its natural red color is a stunning visual complement to any plate presentation, as well as having a higher nutritional content than plain or brown rice.

X88 Red | Himalayan-Style | Parboiled

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X14 Red | Himalayan

Wild Rice

X13 Wild | Broken

OX01 Organic Wild | Canadian

X15 Wild | Quick Cook

X12 Wild | Rice Flour

X01 Wild Rice As with all rice, it is gluten free, a good source of fiber, lysine, and among grains is second only to oats in the amount of protein per calories. When cooked, the lightcolored grain pops out from underneath the outer sheath. The grains have a distinct, slightly crunchy texture that adds unique character to grain salads, stuffings, side dishes, and soups.

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137

RICE

Rice Varieties White Rice

X16 Arborio | Italian

X03 Basmati [OX93 Organic

X06 Arborio [OX06 Organic

X62 Bomba Valencia ]

X34 Basmati | Aged

X44 Basmati | Premium

X101 Brown | Rice Flour [OX75 Organic ]

X61 Calasparra

]

USES FOR RICE FLOUR

X39 Rice Flour

Like wheat, rice can easily be ground into flour, producing a versatile cooking and baking ingredient. It is often used as a gluten free substitute for wheat flour for those with gluten sensitivity or cellac disease. In addition, rice flour can be used to thicken sauces, bake gluten free bread, make noodles, and much more.

X26 Bamboo Rice

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X64 Vialone Nano

X48 White | Parboiled

X17 Baby Basmati (Kala Jeera)

X37 Kokuho Rose Rice®

X19 Mochi

X20 Carnaroli

X07 Sushi

X04 Thai Jasmine [OX04 Organic

]

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139

RICE

Rice Blends X52 French Gourmet | Blend Our French gourmet rice blend takes a mixture of Himalayan red rice, long grain brown rice, French lentils and earthy dried wild mushrooms to provide a flavor that is earthy, deep and mellow. This combination of hard to find ingredients is impressive and versatile, perfect for using as a side dish or on its own.

X45 Asian Rice | Blend

X41 Auburn Rice | Blend

X57 Fregola Rustica | Blend

X98 Himalayan Red Rice | Blend

X55 Jasmine | Blend

X60 Midnight Rice And Legume | Blend

X51 Scarlet Rice | Blend

X53 Spanish | Blend

X89 Speckled Brown Rice | Blend

X46 Wild Rice | Blend

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HELPFUL TIP

X42 Speckled Sushi Rice | Blend

X50 Spring | Blend

X40 White & Wild Rice | Blend

Rice used in Japanese sushi is typically served with rice vinegar and sugar, and served at room temperature. The vinegar acts as an antimicrobial agent, limiting risk of spoilage.

THAI RICES BEING PRESENTED TO OUR BUYER

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141

RICE

Seasoned Rice Blends Delicious and healthy, our seasoned rice and grain fusions include aromatic rices, nutritious grains, and imported pastas. Our culinary department designed each fully seasoned, and perfectly portioned medley, to cook easily and consistently with time saving cooking methods in mind. These unique blends make stunning plate presentations, capture authentic flavors from all over the world, and are sure to bring sophistication to your menu by offering varying textures, colors and flavor combinations.

• Authentic global flavors and distinctive flavor profiles. • Gourmet side dishes ideal for any menu. • Portion control packaging. (Half Pan Portion) • Time-saving cooking methods for easy and flawless execution. • Delicious as is, but can be customized with your creative touch.

OX92 Organic Cuban Mojo Rice & Beans

OX88 Organic Heritage Medley

OX89 Organic Lowcountry Red Rice

OX85 Organic Mediterranean Pilaf

OX86 Organic Royal Quinoa Medley

X78 Cajun Dirty Rice

X71 Coconut Curry Rice

X79 Coconut Green Curry Rice

X65 Paella Rice

X74 Paella Rice With Peas

X22 Saffron Rice

X81 Salsa Verde Rice

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AVA I L A B L E PAC K S I Z E S

(4) 2.5 LB. BAG / BOX

X82 Spanish Rice

X80 Thai Coconut Red Rice

X73 Butternut Squash Risotto

X66 Porcini Risotto | Ready Rice

X70 Porcini Risotto

X87 Pumpkin Risotto

X72 Spinach Florentine Risotto

X91 Truffle Parmesan Risotto

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RICE

Rice Preparation Product Code

Type of Rice

Rice

Water

Cook Time

Approx. Yield

WHITE RICE X06

Arborio

1 cup

3-4 cups

25-30 minutes

3 cups

X16

Italian Arborio

1 cup

3-4 cups

25-30 minutes

3 cups

X17

Baby Basmati (Kala Jeera)

1 cup

1 1/2 cups

20 minutes

3 1/2 cups

X34

Basmati, Aged 2 years

1 cup

1 1/2 cups

20 minutes

3 cups

X03

Basmati

1 cup

1 1/2 cups

20 minutes

3 cups

X44

Premium Basmati

1 cup

1 1/2 cups

20 minutes

3 cups

X62

Bomba Valencia

1 cup

5-6 cups

15-20 minutes

3 cups

X61

Calasparra

1 cup

5-6 cups

15-20 minutes

3 cups

X20

Carnaroli

1 cup

3-4 cups

30-35 minutes

3 cups

X04

Jasmine

1 cup

1 1/2 cups

12 minutes

3 cups

X19

Mochi Rice

1 cup

1 1/2 cups

20 minutes

2 1/2 cups

X07

Sushi

1 cup

15 minutes

3 cups

X64

Vialone Nano

1 cup

3-4 cups

25-30 minutes

3 cups

X48

Parboiled White

1 cup

2 1/4 cups

20 minutes

3 1/2 cups

BROWN RICE

144

X28

Aromatic Long Grain Brown

1 cup

3 cups

45-50 minutes

3 cups

X38

Brown Arborio

1 cup

2 1/2 cups

30-35 minutes

3 cups

X08

Brown Basmati

1 cup

2 1/4 cups

40 minutes

3 cups

X18

Brown Calrose

1 cup

2 1/4 cups

40 minutes

3 cups

X24

Pecan-Style Long Grain Brown

1 cup

2 cups

30-40 minutes

3 cups

X47

Sprouted Brown (GABA)

1 cup

2 cups

40 minutes

3 cups

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Product Code

Type of Rice

Rice

Water

Cook Time

Approx. Yield

WILD RICE X15

Quick Cook Wild

1 cup

15 minutes

3 1/2 cups

X01

Wild

1 cup

4 cups

40-50 minutes

3 1/2 cups

UNIQUE RICE X26

Bamboo

1 cup

2 cups

20 minutes

3 cups

X43

Black Japonica

1 cup

2 cups

20-25 minutes

3 cups

X29

Camargue (French Red)

1 cup

1 1/2 cups

30-40 minutes

3 cups

X30

Chinese Black

1 cup

2 cups

35 minutes

3 cups

X14

Himalayan-style Red

1 cup

2 cups

35 minutes

3 cups

X88

Parboiled Himalayan-style Red

1 cup

2 1/4 cups

20 minutes

2 cups

X37

Kokuho Rose

1 cup

1 1/3 cups

Soak 20-30 minutes Cook 20 minutes

2 1/2 cups

X23

Natural Red

1 cup

3 cups

45-50 minutes

3 cups

X05

Purple Sticky

1 cup

2 cups

40 minutes

2 cups

X92

Loto

1 cup

3-4 cups

25-30 minutes

3 cups

NOTE: Review packaging directions for variance in water or cooking times. This chart provides basic guidelines. Individual results may vary.

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145

Grains & Corn What are Ancient Grains? Ancient grains are plants, not exclusively grains. For example, quinoa is actually a seed, which has been cultivated in the same way for centuries and often millennia. A grain is the small edible fruit of the plant, usually hard on the outside, harvested from grassy crops. A seed is defined as an embryonic plant covered in a seed coat. It is formed from the ripened ovule of plants after fertilization. Most plants and grains have been selectively bred in recent centuries for a variety of reasons, including improved yields, enhanced nutritional value, longer shelf life, and resistance to drought, frost, or insect pests. Ancient grains have remained largely unchanged from their original varieties. Freekah, quinoa, kaniwa, spelt, fonio, and farro are distinctive names that signify ancient grains and seeds, which have been around for thousands of years. These grains have sustained prehistoric cultures and given life to popular renowned dishes from around the world.

146

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147

Cooking with Whole Grains

(See chart on page 163 for ratios and cooking times)

There is nothing challenging about cooking whole grains. Simply put grains in a pot with water or broth, bring to a boil, lower heat and simmer until liquid is absorbed. Rinse grains. Bring 3 times the amount of water to a boil in a large pot. Add the grains, cook uncovered at a gentle boil until tender. Once grains are tender, drain and serve as desired. Tip: For a fluffier texture, after draining grains, return to the pot. Cover and steam in the residual heat for 10 minutes. Note: Reduce cooking time slightly to retain a firm texture when cooking grains for use in salads.

Dry-Toast Before Cooking (optional) Most grains can be toasted before boiling, which unlocks the naturally nutty flavor. Heat dry pan and add grains. Optional: Add 1 to 2 tablespoons of butter or oil. Lower heat slightly and toast grains by stirring or shaking pot constantly for 1 to 2 mins. Toast until a little color is added and the grains become fragrant. Add liquid and continue cooking as directed. Note: Pull from heat before color gets too dark and grains smell burnt.

Shortcuts Cook grains more quickly with a little pre-soaking. Combine grains and allotted amount of water in pan and let sit for a few hours before cooking. Just before serving time, add more water, if necessary, then cook until tender. Save time by cooking grains in big batches. Grains will keep for 3-4 days in the refrigerator. Heat in just minutes with a little added water or broth. Use any leftovers for cold grain salads or add to soups.

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Costing Exercise |

Grains & Corn

Use specialty ingredients to drive up average check and profits!

THIS COMPARISON REFLECTS THE POTENTIAL TO ELEVATE MENU OFFERINGS AND REDUCE COSTS WITH THE USE OF SPECIALTY INGREDIENTS.

Elote Corn Chowder Fried corn fritter, cotija cheese, and jalapeno-honey salsa verde

Roasted Corn & New Potato Chowder

Pictured Above

Menu Price: $6.50

Menu Price: $5.00

Soup

$1.45

Corn Fritter, Jalapeno-Honey

Soup

Salsa Verde

$.90

Food Cost

$2.35

Food Cost %

36%

Garnish Food Cost Food Cost %

$1.60 $.35 $1.95 39%

All examples are for reference only. Actual costs may vary based on market conditions, pricing structures, and restaurant type.

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149

GRAINS & CORN

Grains

G18 Barley | Black [OG18 Organic

G04 Bulgur | Coarse

G02 Barley | Pearled

G90 Barley | Pearled | Ground

G28 Barley | Flour

G05 Bulgur | Fine

G88 Einkorn

G67 Farro [OG67 Organic

]

QUINOA SALAD WITH SOY GINGER DRESSING

G36 Freekeh

G76 Freekeh | Cracked

150

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AVA I L A B L E PAC K S I Z E S

10 LB BAG/BOX

G73 Grano

G13 Semolina | Flour

G09 Rye Berries

G11 Wheat Berries | Hard Red [OG39 Organic ]

G10 Spelt [OG41 Organic

G30 Spelt | Flour | White ]

G12 Wheat Berries | Soft White [OG43 Organic ]

G83 Wheat Germ | Defatted

WHEAT BERRY HARVEST

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151

GRAINS & CORN

Naturally Gluten Free Grains HELPFUL TIP

G01 Amaranth [OG42 Organic

For heartier grains, don’t salt water until the end of cooking. It toughens the outer bran layer before inner is thoroughly cooked.

G25 Amaranth | Puffed

G44 Amaranth | Ground [OG101 Organic ]

G03 Buckwheat Groats [OG74 Organic ]

G111 Buckwheat Groats | Sprouted

G20 Buckwheat | Flour

G38 Chia Seeds | Black [OG138 Organic ]

G108 Chia Seeds | Black | Ground [OG108 Organic ]

G37 Chia Seeds | White [OG137 Organic ]

G16 Flaxseed | Brown [OG38 Organic ]

G116 Flaxseed | Brown | Steam-Treated

]

G45 Flaxseed | Brown | Ground [OG48 Organic ]

152

G24 Flaxseed | Golden [OG37 Organic ]

G46 Flaxseed | Golden | Ground

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G127 Fonio | Pearled

G06 Kasha

G153 Fonio | Whole Grain | Pre-Cooked

G145 Fonio | Flour

G07 Millet | Seed [OG44 Organic

G43 Millet | Flour [OG143 Organic

]

G74 Job’s Tears [OG174 Organic

]

G27 Oat Groats | Steel Cut ]

G17 Sorghum

G47 Kaniwa [OG47 Organic

QUINOA PLANT

]

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153

GRAINS & CORN

Naturally Gluten Free Grains

G26 Quinoa | Black [OG26 Organic

G08 Quinoa [OG36 Organic

]

We source high-quality quinoa from regions where it has been grown for thousands of years. Renowned worldwide for its taste and nutrition, it is a versatile, naturally gluten free grain with a unique texture and mild, nutty flavor.

]

G35 Quinoa | Red [OG35 Organic

]

G105 Quinoa | Crisped [OG94 Organic ]

G69 Quinoa | Puffed

G75 Quinoa | Flakes [OG75 Organic

G65 Quinoa | Golden | Flour [OG65 Organic ]

Quinoa grows on three-to nine-foot tall magenta stalks. The large seed heads can be nearly any color—red, orange, purple, green, black and yellow are all common. The plant is resistant to drought and grows well in poor soils without irrigation or supplementation. The World Health Organization observes that quinoa is closer to the ideal protein balance than any other grain, equivalent to milk in protein and high in iron, magnesium, phosphorus, zinc, vitamin E and certain B vitamins. It is also high in fiber and essential amino acids, but low in carbohydrates.

G144 Quinoa | North American

154

G103 Sorghum | Flour

]

G19 Brown Teff

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G87 Brown Teff | Flour

Grain Blends

G96 Tri-Color Quinoa | Blend Bring the nutty flavor and wholesome, whole-grain nutrition of quinoa to your table with this blend of black, red and white quinoa.

TRI- COLOR QUINOA STUFFED ZUCHINI

G86 Ancient Whole Grain | Blend

G78 Heritage Rice & Grain | Blend

G71 Incan Quinoa | Blend [OG83 Organic ]

G29 Multi-Grain | Blend

G22 Nine-Grain | Blend

G93 Quinoa & Ancient Grain | Blend

G66 Red & Black Quinoa | Blend

G21 Seven-Grain | Blend

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155

GRAINS & CORN

Fonio & Fonio Pilafs Nutritional Profile

Culinary Application

Fonio is naturally gluten free and, considering its small size, is packed with nutrients. The whole grain contains three times the amount of fiber and four times the amount of protein as brown rice. It is rich in amino acids that are typically lacking in grains, and it is low on the glycemic index. This small but mighty grain presents a host of beneficial possibilities for health-conscious & gluten free market segments!

Fonio cooks in just five minutes, making it the quickest cooking ancient grain on the market; perfect for the timestressed chef. Additionally, it is extremely versatile and can be served as a pilaf, hot cereal, gluten free flour, or breading. Fonio can be substituted as a healthy alternative for most anything you would have used as a traditional gluten grain.

We are proud to offer a variety of fonio and fonio pilaf products, sourced directly from West Africa through our Yolele brand.

G148 Fonio Pilaf | Afro-Funk

G152 Fonio Pilaf | Dakar Curry

G150 Fonio Pilaf | Greens

G151 Fonio Pilaf | Jollof

G149 Fonio Pilaf | Suya

G147 Fonio Pilaf | Yassa

G127 Fonio | Pearled

G153 Fonio | Whole Grain | Pre-Cooked

SERVING FONIO IN WEST AFRICA

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Polenta Blends Quick Cooking Polenta Blends Far from the days when polenta was considered a peasant’s meal, polenta is served extensively in all sorts of restaurants, including fine dining. Typically, the grain used for making polenta is ground maize, known as maize flour or cornmeal. This ingredient is gluten free, making polenta a good alternative for the gluten intolerant. Polenta is high in vitamins A and C and also contains protein, carbohydrates, and fiber. Polenta is traditionally made by gradually adding cornmeal to a pot of boiling water, stock or other liquid, and simmering for up to 45 minutes, with occasional or continuous stirring. Once cooked, polenta will set if allowed to cool and is commonly placed in a pan and refrigerated. Later, it is cut into various shaped pieces for frying, grilling or baking, and eaten as an alternative to bread or side dish. Quick-cooking polenta and our flavored polentas are useful for cutting down the cooking time and offer unique options for chef-crafted creative menu options.

TUSCAN VEGETABLE AND POLENTA TART

G100 Polenta | Autumn Squash

G97 Polenta | Mediterranean Kale

G101 Polenta | Porcini & Truffle

G99 Polenta | Roasted Sweet Pepper

G102 Polenta | Southwestern Green Chile

G98 Polenta | Tuscan Vegetable

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157

GRAINS & CORN

Corn Preparation of Field Corn for Posole Nixtamal is a traditional way of making corn masa or hominy from scratch by first boiling field corn (not popcorn) in a lime solution and allowing it to soak for some time, depending on its use. By soaking corn and making masa or hominy from scratch, you’ll have a fresher tasting taco, tamal, or posole. The masa or hominy will have more nutritive value and the added benefit of finding an organic field corn. The process of nixtamalization removes the germ and the hard outer hull from the kernels, making them more palatable, easier to digest and process. Although this process decreases some of the vitamin levels, soluble starch, and corn protein, it improves the availability of amino acids, phosphorous, and calcium. By soaking this whole grain, you are also decreasing the phytic acid content, thus enhancing the absorption of minerals. To properly prepare nixtamal, you need to soak the corn in a lime-water solution. You should be able to find lime or cal at a Mexican grocer. However, pickling lime can also be used.

MAKING NIXTAMAL

Ingredients: 2 qt corn, 5 Tbsp lime or cal, 4 qt filtered water (use G57, G64, G55) Rinse corn, remove any chaff, and drain through a colander. In a non-reactive pot, mix water and lime over high heat until lime is dissolved. Add the corn and bring to a boil for 15–20 minutes. Remove pot from heat, cover, and let soak overnight. The next day, drain the corn through a colander and rinse. If making hominy for posole, remove hulls at this time. The hulls are the little brown tips which can be rubbed or picked off. Place corn in a bowl and cover with water. Allow to soak for 5–10 minutes moving the corn kernels with your fingers and then rinse again. Repeat this process one more time. This will ensure all traces of lime are washed away.

G57 Corn | Purple | Dried

158

G64 Corn | Red | Dried

G55 Corn | White | Dried

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G60 Corn | Sweet | Freeze Dried [OG60 Organic ]

G54 Corn | Giant White | Dried

ITALIAN STYLE POLENTA WITH MUSHROOMS

G61 Cornmeal | Red

G49 Polenta | Italian Style | Coarse

G58 Masa | Blue Corn [OG59 Organic ]

G63 Masa Harina [OG63 Organic

G53 Polenta | Instant | Fine

G51 Polenta | White | Coarse

G62 Hominy Grits ]

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G52 Polenta | White | Fine

159

GRAINS & CORN

Gluten Free Baking Baking Mixes

Amidst the rise in popularity of gluten free foods, it’s important to offer delicious options to those with dietary restrictions. Eliminate steps and save time with gluten free mixes that are delicious and easy to prepare. These mixes have been carefully crafted by our team of culinary experts to bring you the flavor and quality of baking from scratch, and the convenience of using ready to bake mixes.

GLUTEN FREE CHOCOLATE CAKE

G112 Gluten Free Chocolate Cake Mix Our gluten free chocolate cake mix, a blend of rich cocoa powder, sweet sugar and gluten free flours, makes enjoying decadent, gluten free chocolate desserts both quick & easy. Essential ingredients such as baking powder, sugar and tapioca starch are blended into the mix for added convenience and quicker preparation. Also included is a precisely calculated amount of xanthan gum, an ingredient that performs the structural role that well-developed gluten does in wheat-based flours. Baking without gluten creates the need for a replacement structural element, usually xanthan gum or guar gum, as gluten’s function in baking is primarily structural. Its network of interconnected protein strands is instrumental in capturing the gases created by leavening agents like baking powder or soda.

G110 Gluten Free All-Purpose Flour

160

G114 Gluten Free Green Chile Cornbread Mix

G113 Gluten Free Ancient Grain Pancake & Waffle Mix

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G115 Gluten Free Pizza Crust Mix

Baking Ingredients

G44 Amaranth | Ground

G20 Buckwheat | Flour

G45 Flaxseeds | Brown | Ground

G46 Flaxseed | Golden | Ground

G75 Quinoa | Flakes

G65 Quinoa | Golden | Flour

G103 Sorghum | Flour

G87 Brown Teff | Flour

G108 Chia Seeds | Black | Ground

G43 Millet | Flour

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GRAINS & CORN

Alternative Baking Flours and Nut Meals

N10 Almond | Raw | Meal

N11 Almond | Blanched | Meal

V32 Cassava | Flour

N39 Chestnut | Raw | Powder

N04 Chestnut | Roasted | Powder

N80 Coconut | Toasted | Granulated

N07 Hazelnut | Roasted | Meal

N18 Pecan | Raw | Meal

HELPFUL TIP Cricket powder is packed with vitamins and minerals. With its neutral flavor, cricket powder can easily be incorporated into smoothies, protein shakes, doughs and batters. P204 Cricket | Powder

Additional Baking Ingredients

N76 Cocoa | Nibs

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H586 Cocoa | Dutch Processed | Powder

H525 Cocoa | Dark | Dutch Processed | Powder

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H148 Cream of Tartar

Grain Preparation Product Code

Type of Grain

Grains

Water

Cook Time

Approx. Yield

GRAINS G01

Amaranth

1 cup

3 cups

20 minutes

3 cups

G02

Pearled Barley

1 cup

2 1/2 - 3 cups

20-30 minutes

3 1/2 cups

G03

Buckwheat Groats

1 cup

2 cups

12-20 minutes

2 1/2 cups

G54

Giant White Corn

1 cup

4 cups

2-3 hours

2 1/2 cups

G76

Cracked Freekeh

1 cup

2 1/2 cups

20-35 minutes

3 cups

G36

Whole Grain Freekeh

1 cup

4 cups

50-60 minutes

3 cups

G74

Job’s Tears

1 cup

4 cups

45 minutes

2 1/2 cups

G47

Kaniwa

1 cup

2 cups

15-20 minutes

2 1/2 cups

G06

Kasha

1 cup

1 3/4 cups

18-20 minutes

2 cups

G07

Millet

1 cup

3 1/2 cups

20-25 minutes

3 cups

G27

Steel Cut Oat Groats

1 cup

4 cups

25-30 minutes

3 cups

QUINOA (ALL)

1 cup

2 cups

12-15 minutes

3 cups

G09

Rye Berries

1 cup

4 cups

60-70 minutes

2 1/2 cups

G19

Teff

1 cup

3 cups

15-20 minutes

3 1/2 cups

G17

Sorghum

1 cup

4 cups

40-55 minutes

3 cups

G10

Spelt

1 cup

3 1/2 cups

45-55 minutes

2 1/2 cups

G11, G12

Wheat Berries

1 cup

4 cups

50-60 minutes

2 2/3 cups

GRAIN BLENDS G86

Ancient Whole Grain Blend

1 cup

3 cups

25 minutes

2 cups

G78

Heritage Rice & Grain Blend

1 cup

3 cups

40 minutes

2 2/3 cups

G29

Multi Grain Blend

1 cup

2 cups

18 minutes

2 1/2 cups

G22

Nine Grain Blend

1 cup

2 1/2 cups

16 minutes

3 cups

G21

Seven Grain Blend

1 cup

2 cups

18 minutes

2 3/4 cups

G93

Quinoa & Ancient Grain Blend

1 cup

2 1/2 cups

15 minutes

3 1/4 cups

G71

Incan Quinoa Blend

1 cup

2 cups

12 minutes

2 3/4 cups

G66

Red and Black Quinoa Blend

1 cup

2 cups

14 minutes

2 1/3 cups

G96

Tri Color Quinoa Blend

1 cup

2 cups

14 minutes

2 3/4 cups

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Couscous, Noodles & Pasta Authentic and Innovative Variety Pasta and noodle-making is a centuries-long tradition shared by cultures around the world, from the Italian peninsula and shores of North Africa to East Asia and beyond. We offer a variety of authentic and innovative pasta products: small and large pearl couscous, colorful orzo, and an assortment of traditional Asian-style noodles. This versatile collection of pasta colors, textures, and shapes can make a standout accompaniment to any style meal.

Benefits of Cooking with Couscous, Noodles & Pasta Pasta and noodles are staple foods for diverse cultures worldwide. Some of the most widely recognized dishes are based on a noodle or pasta product, each dish a reflection of the culture’s deep-rooted traditions. Dried pasta is affordable, extremely versatile, and quick to cook in simple yet delicious main dishes or sides. Paired with proteins or vegetables, noodles, couscous, and pasta become substantial filling meals that showcase bold flavors and unique textures.

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Cooking with Couscous, Noodles & Pasta Couscous

Couscous is crushed durum wheat semolina formed into small granules or spheres, ranging in size from a tiny pinhead (traditional couscous) to about the size of a pea (Lebanese couscous). Traditional couscous is quick-cooking and easy to prepare. Its chewy bite stands up to bold-flavored tagines and curries, making it perfect for use as a foundation for ethnic cuisines. It absorbs flavors amazingly well and is an ideal substitute for rice or pasta in soups, salads, and pilafs.

Noodles

Our collection of artisan noodles absorb the flavors of other ingredients that complement a dish, making them ideal for a variety of flavor profiles. Elastic and durable, noodles become soft, springy, and slightly chewy, making them an excellent choice for stir fry, soups, or cold salads. We offer traditional wheat flour and buckwheat flour varieties, as well as wheat and gluten free varieties made from rice flour and mung beans.

Orzo

This durum wheat pasta is high in protein, slightly smaller than a pine nut, and retains its firmness when cooked properly. Endlessly versatile, orzo is easy to incorporate into a wide variety of dishes and can be used in place of rice or grain in soup, salad, pilaf, risotto, and stir fry.

Surprising Uses for Couscous, Noodles & Pasta Add raisins, nuts and milk to couscous for a hearty breakfast cereal. Use couscous to make an untraditional turkey stuffing. Try black orzo in seafood stew like cioppinno. Try cellophane noodles, pad Thai noodles and vermicelli rice sticks in your favorite pasta recipes for easy, gluten free dishes. Use orzo for a fun new twist on mac and cheese.

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Costing Exercise | Couscous, Noodles & Pasta

Use specialty ingredients to drive up average check and profits!

THIS COMPARISON REFLECTS THE POTENTIAL TO ELEVATE MENU OFFERINGS AND REDUCE COSTS WITH THE USE OF SPECIALTY INGREDIENTS.

Chakalaka Roasted Chicken VS Herb Roasted Chicken with Tunisian Spiced Couscous with Vegetable & Potato Rosti Dried apricots, golden raisins, and mint Pictured Above

Menu Price: $18.50

Menu Price: $17.00

Chakalaka Seasoned Chicken (1/2) $2.85

Herb Chicken (1/2)

$2.85

Tunisian Spiced Couscous, Dried Fruit $1.35

Vegetable, Potato Rosti

$1.35

Pan Sauce, Garnish

Food Cost Food Cost %

$.85 $5.05 27%

Food Cost Food Cost %

$.85 $5.05 30%

All examples are for reference only. Actual costs may vary based on market conditions, pricing structures, and restaurant type.

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C O U S C O U S • N O O D L E S • PA S TA

Couscous Traditional Couscous

Q03 Couscous | Lebanese (Mogharabieh)

Q02 Couscous [OQ02 Organic

Q24 Couscous | Mediterranean Spiced

Q60 Couscous | Moroccan Spiced

Q26 Couscous | Spinach

Q27 Couscous | Tomato

Q04 Couscous | Middle Eastern

Q57 Couscous | Tri-Colored | Middle Eastern

Q63 Couscous | Toasted | Whole Wheat | Middle Eastern

Q55 Couscous | Mediterranean | Blend

]

Q15 Q05 Couscous | Whole Wheat Couscous | Tri-Colored [OQ05 Organic ]

Fregola Sarda

Q31 Fregola Sarda | Small

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Q29 Fregola Sarda | Medium

Q30 Fregola Sarda | Large

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AVA I L A B L E PAC K S I Z E S

10 LB BAG/BOX

COOKING WITH FREGOLA SARDA Typical of southern Italy’s pasta, rustic fregola sarda is made from semolina flour and water, formed into thick pellets and dried similar to couscous. It is then toasted until lightly browned. This toasting is the reason fregola retains more chew than couscous after cooking.

FREGOLA SARDA WITH SWEET ITALIAN SAUSAGE AND TOMATO

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C O U S C O U S • N O O D L E S • PA S TA

Orzo

Q14 Orzo | Black Bean

Q11 Orzo | Black Calamari

Q48 Orzo | Lemon Garlic

Q13 Orzo | Maize

HELPFUL TIP Specific water ratios can be used, but orzo easily cooks like other pastas, which are boiled in a pot of water, then drained. Q10 Orzo | Plain [OQ10 Organic

Q53 Orzo | Porcini ]

Q12 Orzo | Southwest Red Pepper

Q17 Orzo | Spinach

Q52 Orzo | Sweet Potato

Q18 Orzo | Tomato

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Q43 Cuttlefish Ink (Squid Ink) For naturally coloring pasta & orzo.

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Gourmet Blends

Q50 Orzo | Autumn Harvest | Blend

Q49 Orzo | Mediterranean | Blend

Q08 Orzo | Southwestern | Blend

X53 Orzo | Spanish | Blend

X50 Orzo | Spring | Blend

Q51 Orzo | Spring Medley

Q20 Orzo | Tri-Colored | Italian

Q09 Orzo | Tuxedo | Blend

Q55 Couscous | Mediterranean | Blend

Q60 Couscous | Moroccan Spiced

Q15 Couscous | Tri-Colored

Q57 Couscous | Tri-Colored | Middle Eastern

X57 Fregola Rustica | Blend

X107 Garlic Parmesan Grain & Pasta | Blend

X55 Jasmine | Blend

Q54 Pasta & Legume | Blend

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C O U S C O U S • N O O D L E S • PA S TA

Noodles Wheat Noodles

Q41 Lo Mein

Q70 Ramen

Q39 Soba

Q40 Soba | Green Tea

Q34 Somen

Q33 Udon | Flat

SOBA NOODLE STIR FRY

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AVA I L A B L E PAC K S I Z E S

(10) 14 OZ BAG/BOX (30) 14 OZ BAG/BOX

14 OZ BAG

Rice Noodles

Q36 Pad Thai

OQ66 Organic Pad Thai | Red Rice

OQ64 Organic Pad Thai | Black Rice

OQ38 Organic Brown Rice Stick | Vermicelli

RICE NOODLES The principal ingredients of rice noodles are rice flour and water. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.

Q38 Rice Sticks

Cellophane Noodles Cellophane noodles are very thin, white, semi-translucent dried noodles made from mung bean starch and water. Cooked cellophane noodles have a gelatinous texture and neutral flavor, which allows them to absorb sauces and broths exceptionally well. Note: Don’t confuse cellophane noodles with rice vermicelli, which are made from rice.

Cellophane noodles can be prepared two ways: For crunchy noodles, deep-fry them until they puff up. Use them as a crispy garnish, a bed for meats, or a crumbled coating for shrimp or fish. For soft noodles, rehydrate them with hot water until they are pliable, then drain and cool with cold running water. Use them in salads, stir fry, and soups.

Q37 Cellophane Noodles

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Nuts & Seeds Storing Nuts Properly Nuts should be stored in the refrigerator or freezer in air-tight glass jars or plastic containers to ensure proper moisture levels. Nuts will stay fresh in the fridge for up to 6 months and up to one year in the freezer. To prevent the absorption of moisture, be sure to allow nuts to warm to room temperature before opening the container. Nuts can also be stored in a cool, dry place, out of direct sunlight, and will retain freshness for up to 3 months in an air-tight container.

Benefits of Nuts & Seeds Nuts and seeds are among the easiest and most economical ways to add great flavor and interesting texture to both sweet and savory dishes. They are also packed with nutrients including protein, vitamins, complex carbohydrates, unsaturated fats, fiber and minerals. Either eaten alone or sprinkled over yogurt or cereal, nuts and seeds are quick, simple snacks that can help stave off hunger and provide energy.

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Nuts vs. Seeds Nuts are fruits with a hard outer shell that doesn’t crack open naturally. Seeds naturally open and free themselves from the shell. Most nuts & seeds are packed with the same nutrients such as complex carbohydrates, unsaturated fat, vitamins, minerals and fiber. Many people consider nuts and seeds nature’s perfect food. They grow in plentiful abundance, and their natural design keeps their delicious, meaty kernels safely ensconced inside a rough outer casing. Milled nuts and seeds retain much of the wholesome goodness of whole nuts and seeds. They are great additions to baked goods like breads, crackers and sweets, whether baked in the product or used as crunchy toppings. Nut meals and flours are also gaining popularity as the basis for gluten free alternatives to traditional wheat flours.

Surprising Uses For Nuts & Seeds Mix nuts and seeds into melted chocolate, then spread on parchment lined baking sheets for a simple candy treat. Replace a portion of the flour in your favorite pancake or waffle batter with nut meal to add extra flavor (and protein!). Sprinkle on cereal, oatmeal, yogurt—even blend in a smoothie—for an extra nutty breakfast. Make a non-dairy cream sauce for a healthy vegan alternative.

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Recipe Ideas | Nuts & Seeds

Chia and Blueberry Muffins (pictured) With fruits & sundried tomatoes.

Apple Crème Brûlée with Maple Sugar

Warmly spiced apple crème brûlée with brittle brûlée of maple sugar.

Edamame Fettuccine with Toasted Pepita Pesto Sun-dried tomatoes, grana padano, and brodo.

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NUTS • SEEDS

Nuts

N14 Almonds | Raw | Whole

N50 Almonds | Dry Roasted | Lightly Salted

N84 Almonds | Oil-Roasted | Salted

N36 Almonds | Hickory Smoked

N33 Almonds | Blanched | Whole

N75 Almonds | Blanched | Sliced

N45 Almonds | Blanched | Slivered

N11 Almond | Blanched | Meal

N13 Almonds | Sliced

N51 Almonds | Natural | Toasted | Sliced

N10 Almond | Raw | Meal

N44 Almonds | Marcona

BELGIAN WAFFLE WITH GRATED ALMONDS

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AVA I L A B L E PAC K S I Z E S

5 LB BAG/BOX

N30 Brazil | Raw | Medium

N22 Chestnuts | Whole

N39 Chestnut | Raw | Powder

N04 Chestnut | Roasted | Powder

N26 Hazelnuts | Raw | Whole

N27 Hazelnuts | Peeled

N38 Hazelnuts | Chopped

N07 Hazelnut | Roasted | Meal

HELPFUL TIP If using a food processor to chop nuts, pulse in short bursts to avoid making nut butter. N02 Macadamia | Raw

N102 Macadamia | Raw | Premium

HAZELNUT MACAROONS

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NUTS • SEEDS

Nuts

N53 Whole Raw Cashews

N52 Cashews | Roasted | Unsalted

N28 Cashews | Roasted | Salted

N15 Pecan | Halves | Raw

N63 Pecan | Pieces | Medium

N18 Pecan | Raw | Meal

N31 Pine Nuts

N01 Pine Nuts | Large

N68 Mediterranean Pine Nuts

Cashews are the seeds of the cashew tree (Anacardium occidentale), a small flowering tree believed to be native to Brazil. What we know as cashew nuts are actually seeds that grow in a kidney or c-shaped drupe (called the “receptacle”) that grows out of the blossom end of cashew apples, the fleshy, bell-pepper-shaped fruit of the cashew tree. The drupe forms on tree and then, as it matures, the cashew apple forms in between the receptacle and the rest of the plant. Cashew nuts are popular both as a quick snack or added as an ingredient in recipes. As with many nuts, a gentle roasting prior to eating enhances the appreciation of their flavor. Cashews contain more starch than other nuts which makes them better capable to thicken soups, stews, custards and other liquids in which they are cooked. Their creamy texture and rich, buttery flavor are great additions to sweet and savory dishes alike, or eaten just as they are. Since they are not roasted or salted, they have a slightly softer texture and are a great choice for use as an ingredient in recipes.

HELPFUL TIP Nuts and seeds stay fresh longer if stored in air-tight containers in the refrigerator or freezer, where exposure to light and heat is limited.

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N16 Pistachios | Raw | Shelled

N58 Pistachios | In Shell | Roasted | Salted

N177 N24 Salt & Pepper Pistachios English Walnuts | Raw

N178 Jalapeño Pistachios

N57 Chile-Lime Pistachios

N25 Black Walnut | Pieces

N37 Walnut | Nuggets

TABBOULEH SALAD WITH POMEGRANATE AND PISTACHIOS

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NUTS • SEEDS

Seeds

N03 Raw Pumpkin Seed Kernels (Pepitas) - umpkin seed kernels (also called “pepitas”) are the flat, P dark green seeds found inside pumpkins. While available still covered in the off-white husk (frequently misidentified as their shell), this version is made by roasting the raw seeds after their husks have been removed to make the most of their smooth, creamy texture. Pepitas are a nutritious snack, as they are a good source of protein and contain various minerals. They can be easily incorporated into a wide variety of recipes or consumed on their own. Pumpkins are part of the gourd (or Curcurbitaceae) family and, as such, are related to other edible gourds including all sorts of squash, as well as cantaloupe, watermelon and even cucumbers.

N73 Hemp Hearts

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N09 Sunflower Seeds | Raw

N65 Pumpkin Seed Kernels (Pepitas) | Dry Roasted [ON65 Organic ]

N88 Pumpkin Seed Kernels (Pepitas) | Sprouted

N20 Pumpkin Seed Kernels (Pepitas) | Roasted | Salted

N32 Pumpkin Seeds (Pepitas) | Granulated

N69 Pumpkin Seeds | Dry Roasted | Granulated

N85 Hemp Seeds | Shell-On | Toasted

N34 Sunflower Seeds | Salt-Free | Roasted

N55 Sunflower Seeds | Roasted | Salted

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Coconut ON70 Organic Coconut Milk Powder Coconuts boast a wide variety of culinary uses, providing coconut oil, coconut milk, coconut flour and coconut sugar, as well as the common use of the chipped or shredded flesh for baking or cooking. The “water” contained within the coconut can also be used as an ingredient, or as an electrolyte-rich drink. The white flesh is a rich source of manganese, copper, selenium and dietary fiber. Coconut milk provides a rich, creamy flavor with a slight essence of sweet coconut, great for balancing spicy flavors or enhancing sugary desserts. Shelf-stable and easy to store, coconut milk powder can be used almost anywhere coconut flavor is desired, from ice cream to yogurt, baked goods, beverages, and much more.

N43 N42 Coconut | Unsweetened | Coconut | Fancy Shredded Fancy Shredded

N61 Coconut | Unsweetened | Chips

N40 Coconut | Unsweetened | Toasted | Chips

N60 Coconut | Medium | Dessicated

N70 Coconut Milk | Powder

ON86 Organic Coconut | Flour

N41 Coconut | Macaroon

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NUTS • SEEDS

Meals & Powders Nut Meals

Nut meals are gluten free ingredients used in everything from baked goods to meat, poultry, and vegetables. They are made from ground nuts with more of a coarse texture than powders. If the skin is still on the nut, it is considered a meal rather than a flour. They are commonly used in cookies and quick breads and can be used as a substitute for breadcrumbs to coat meats or top vegetables and casseroles.

N10 Almond Meal A nutritional powerhouse, almonds are rich in calcium, fiber, folic acid, magnesium, potassium, riboflavin, vitamin E and heart-healthy monounsaturated and polyunsaturated fats. Their high vitamin E content also makes them valuable for maintaining healthy hair and skin. Almonds have a rich, slightly sweet flavor that is delicious on its own and also pairs well with other flavors. Almonds can be eaten whole or ground, or prepared as in marzipan, almond paste or almond butter. They are also frequently pressed for their oil or even put through a process that distills their flavor as almond essence. They are increasingly processed with water to make almond milk, a substitute for dairy milk. Our raw almond meal is made from unblanched, sweet almonds milled into a powder similar to the texture of standard cornmeal.

N11 Almond | Blanched | Meal

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N07 Hazelnut | Roasted | Meal

WHOLE ALMONDS, ALMOND OIL , & ALMONG MEAL

N18 Pecan | Meal

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Nut Powders

Nut powders have a smooth texture and are ground without their bitter skins. They are a good source of protein and are a perfect gluten free alternative to wheat flour. Nut powders can be used in a variety of recipes, including cakes, cookies, pies, pancakes, and more.

SWEET CHESTNUT MUFFINS WITH COCOA

N39 Raw Chestnut Powder Chestnuts (Castanea Sativa) are the seed of a deciduous tree, growing two or three in a single, burr-covered husk. Chestnuts are among the largest nuts eaten by people, with edible kernels that are much larger than other tree nuts like almonds, hazelnuts, pecans or walnuts. Once picked from the husk chestnuts can be boiled, steamed, roasted or deep fried and eaten. Dried chestnuts can be boiled to rehydrate or ground into a powder and used as a flour or flour substitute. Raw chestnut powder is a smooth-textured, white to light tan nut flour. A versatile ingredient, raw chestnut powder can be used in a variety of recipes, as a gluten free alternative to wheat flour. It has an earthy, sweet flavor, and is lower in protein and fat than most other nuts and higher in carbohydrates, making it particularly well suited to milling.

N04 Chestnut | Roasted | Powder

ON70 Organic Coconut Milk | Powder

ON86 Organic Coconut | Flour

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Fruits Benefits of Dried Fruits They’re as sweet as any guilty pleasure, without the guilt. As healthy as they are delicious, dried fruits are high in antioxidants, vitamins and plant-based nutrients. Fresh fruits are always a welcome addition to any meal, but they’re not always readily available or in season. Available yearround, dried fruit is free from the limitations of the harvest cycle and has an extended shelf-life, making it an economical alternative to fresh fruit.

Storing Dried Fruits Dried fruits are shelf stable and should be stored in air-tight containers in a cool, dry, and dark location. Most dried fruits can be stored in the pantry for about 6 months or in the refrigerator for up to a year.

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Using Dried Fruits The flavor, sweetness, and texture of dried fruits can provide a unique aspect to sweet or savory dishes. Dried fruits are available year-round and are great to have on hand for cooking, baking, and much more!

Cooking with Dried Fruits Enhance the flavor of savory dishes by adding dried fruits to grains, such as brown rice or quinoa. Dried fruit also adds a sweet contrast to savory dishes, such as stir fry or stew. They are perfect in sauces for pouring over meat, poultry, or fish dishes. Fresh fruit sautéed with added dried fruit is a great side dish for pork, poultry, or fish.

Baking with Dried Fruits Sprinkle dried fruit over pancakes before flipping. Mix them with yogurt for a delicious topping for waffles, French toast, or pancakes. The amount of sugar specified in a recipe can usually be decreased when using dried fruit in baked goods, such as quick breads, muffins, and scones.

Snacking with Dried Fruits Add dried fruit to oatmeal or cereals such as cooked whole grain and cold cereals. Skip the added sugar and use dried fruit as a sweetener in yogurt or cottage cheese. Make healthy and delicious trail mix with a variety of dried fruits, nuts, and seeds. Sprinkle on a fresh fruit, mixed greens, or vegetable salad.

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Recipe Ideas | Fruits

Warm Bread Pudding (pictured)

Flavored with garam masala spice and dried apples, dried fig and port anglaise sauce.

Coconut Crème Brulee

Dried pineapple, mango, and kiwi compote.

Foie Gras, Pinon and Swiss Chard Stuffed Texas Quail Heritage grain medley, dried fruit chutney, apple cider, and ruby port reduction.

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FRUITS

Fruits

F22 Apple Rings

F56 Apples | Natural | 3/8” Diced

F24 Apples | Diced [OF24 Organic

F13 Apricots | Turkish | Sun-Dried

F14 Apricots | Turkish | Sun-Dried | Diced

F04 Blueberries

F52 Blueberries | Wild

F16 Banana Chips [OF16 Organic

F64 Banana | Sweetened | Quarters

F105 Banana Chips | Diced

F107 Baobab Fruit | Powder

]

F63 Apples | Cinnamon | Diced

FRESH WAFFLES WITH CRANBERRIES AND GOLDEN RAISINS

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AVA I L A B L E PAC K S I Z E S

5 LB BAG/BOX

F48 Cantaloupe

F03 Cherries | Bing

F57 Cherries | Rainier

F01 Cherries | Tart

F83 Cherries | Tart | Sliced

F55 Cranberries | Whole

F05 Cranberry | Halves [OF05 Organic ]

F06 Zante Currants

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FRUITS

Fruits

F21 Dates | Medjool | Sun-Dried

F38 Dates | Deglet | Pitted

F08 Dates | Diced

F34 Figs | Black Mission | Sun-Dried

F43 Figs | Black Mission | Diced

F28 Figs | Golden

F42 Figs | Golden | Diced

F60 Cape Gooseberries

SPICED FIG JAM ON SPELT FLATBREAD WITH SHAVED PARMESAN AND ARUGULA

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F36 Ginger | Crystallized

F82 Ginger | Crystallized | Large | Diced

F39 Ginger | Crystallized | Small | Diced

F49 Jack Fruit

LEMON GINGER GIN COCKTAIL

F80 Kiwi | Sliced

F12 Mango | Sliced

F70 Mango with Chile | Sliced

F69 Mango (Reduced Sugar) | Sliced

F15 Mango | Diced

F67 Mango (Reduced Sugar) | Diced

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FRUITS

Fruits

F27 Mulberries

F58 White Nectarines

H290 Orange Peel | Diced

F11 Peaches

F09 Papaya | Natural | Spears

F20 Papaya | Sweetened | Spears

F17 Papaya | Diced

F18 Pears

F10 Pineapple | Unsweetened | Rings

F19 Pineapple | Rings

F73 Pineapple | Tidbits

F30 Pineapple | Diced

F44 Pineapple | Granulated

F53 Persimmon | Sliced

F31 Red Plum

F61 Pluots

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F81 Pomegranate Arils

F25 Prunes | with Pits

F07 Prunes | Pitted

F50 Raspberries

F26 Golden Raisins

F41 Thompson Seedless Select Raisins

F29 Flame Raisins

F106 Rose Hips

HELPFUL TIP Dried fruits are best when rehydrated for baking applications. Cover with boiling water, soak for 10-15 minutes, then strain. Use juice, rum, bourbon, or brandy for added flavor. F47 Star Fruit

F02 Strawberries

DOUBLE BERRY FILLED BARS

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FRUITS

Blends & Powders

F23 Fruit Fusion

F46 Health Club Fruit | Blend

F84 Berry | Blend

F68 Special Fruit | Blend

TRIPLE BERRY ORANGE QUICKBREAD

OF95 Organic Green Banana | Flour

H42 Lemon Peel | Granulated

H519 Lemon | Powder

H256 Lime Peel | Granulated

F104 Lime Juice | Powder [OF104 Organic ]

H262 Orange Peel | Granulated

H589 Orange | Powder

H132 Raspberry | Powder

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Sun-Dried Tomatoes

T12 Sun-Dried Tomatoes | Natural | Julienne

T15 Sun-Dried Tomatoes | Natural | Minced

T13 Sun-Dried Tomatoes | Natural | Diced

T23 Sun-Dried Tomatoes | Natural | Powder

T10 Sun-Dried Tomatoes | Traditional | Diced

T11 Sun-Dried Tomatoes | Traditional | Minced

N53 Sun-Dried Tomatoes | Natural | Halves Natural sun-dried tomato halves are simply salted and dried. They are a rich, deep red-brown color with a slightly sweet flavor and chewy texture unless cooked, rehydrated or marinated in oil.

T01 Sun-Dried Tomatoes | Traditional | Halves

T06 Sun-Dried Tomatoes | Traditional | Julienne

HELPFUL TIP

T02 Sun-Dried Tomatoes | Super Red | Halves

T07 Sun-Dried Tomatoes | Super Red | Julienne

T22 Sun-Dried Tomatoes | Super Red | Diced

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Soak natural sundried tomatoes in warm water for 30 minutes to rehydrate. Reserve liquid to add flavor to soups, stocks, or sauces.

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Vegetables Why Dry Vegetables? Dried vegetables make preparation convenient while adding robust vegetable flavor. They can be used either dry or rehydrated, depending upon the recipe. If added to soups or stews, they can be added as-is, since they will absorb moisture during the cooking process. As a pantry ingredient, dry vegetables are shelf-stable, meaning they can last in storage for a long time without spoiling or needing replenishment. Vegetable powders can also be used in a variety of applications, such as custom seasoning blends and instant vegetable broths.

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Color and Nutrition Vegetables have unique nutritional profiles depending on their color.

Green Green vegetables are known to be packed full of vitamins and minerals, including calcium, iron, vitamin A and vitamin C. The green color associated with leafy vegetables comes from a natural plant pigment, chlorophyll. Many green vegetables have a slightly bitter, herbaceous flavor that goes well with many dishes and adds valuable nutrients.

Red Red vegetables are colored by a pigment called lycopene. Lycopene is found in fruits and vegetables such as red carrots, watermelon, and most commonly, tomatoes.

Yellow and Orange Orange and yellow vegetables are colored by a type of pigment called a carotenoid, the best-known of which is beta-carotene. Beta-carotene is what gives the orange color to carrots, pumpkins, and sweet potatoes. The human body converts beta-carotene into vitamin A, which is essential for healthy skin, a vital immune system, and good vision.

Uses for Dried Vegetables Try substituting dried vegetables for fresh to reduce moisture in the final dish, like when making veggie burgers. Dried vegetables will naturally rehydrate while cooking by absorbing liquid released by other ingredients such as cooked beans. Add some vegetables to your breakfast! Blend dried veggies into low-fat cream cheese (add a touch of milk if it becomes too stiff) to make a great-tasting spread for toasted bagels.

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Recipe Ideas | Vegetables

Korean Chickpea and Brown Rice Veggie Burger (pictured)

Bulgogi, shiitake and miso flavored burger with pickled vegetables and gochujang mayo.

Rustic Spinach, Sausage and Kale Soup with Moringa Finished with moringa oil and crème fraiche.

Chana Dal with Vegetables, Butternut Squash, & Corn Served with brown basmati rice pilaf.

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V E G E TA B L E S

Vegetables

V18 Red Bell Pepper | Roasted | 1/4” Diced

V17 Red Bell Pepper | 1/4” Diced

V22 Red Bell Pepper | Granulated

V23 Red Bell Pepper | Powder

While they are a member of the capsiucum annuum family, red bell peppers do not produce significant amounts of capsaicin, the substance that contributes to the heat associated with other peppers. The “bell” in the name refers to the general shape of the peppers when full grown.

V10 Jerusalem Artichoke | Powder

V01 Beet | Powder

V07 Green Bell Pepper | 3/8” Diced

V09 Green Bell Pepper | Granulated

V02 Broccoli Florets

V19 Red Bell Pepper | 3/8” Diced Red bell peppers are a sweet and mild variety of the capsicum family that are used world wide for their fresh flavor, vibrant color and sturdy nature. Native to Mexico and South America, the seeds of these peppers were brought to Spain in 1493, where they quickly spread to European, African and Asian countries. China is now the largest producer of these peppers.

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V06 Green Bell Pepper | 1/4” Diced

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AVA I L A B L E PAC K S I Z E S 1 LB BAG/BOX 5 LB BAG/BOX 10 LB BAG/BOX 25 LB BAG/BOX

32 FL. OZ. JAR

V33 Butternut Squash | Pieces

V03 Butternut Squash | Flakes

V35 Carrot | Diced [OV35 Organic

V32 Cassava | Flour (Manioc or Yuca)

V05 Celery | Cross-Cut

V11 Kale | Flakes

V04 Carrot | Powder ]

V12 Kombu

COUNTRY BREAD STUFFING WITH K ALE , LEEKS, PINENUTS, AND SAGE

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V E G E TA B L E S

Vegetables

V13 Leek | Powder

V14 H625 Napa Cabbage | Roasted | Nori | Sheets Extract Powder

V15 Nori | Kibbled

V08 Potato | 3/8” Diced

V36 Pumpkin | Pieces

V16 Pumpkin | Powder

V37 Pumpkin | Flakes

PUMPKIN RISOTTO WITH BROWN BUTTER AND ASIAGO

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SPINACH AND RICOTTA RAVIOLI WITH SUN-DRIED TOMATO MARINARA

V24 Scallions

V25 Spinach | Flakes [OV25 Organic ]

V26 Spinach | Powder [OV26 Organic ]

V30 Squash Blossoms

V31 Tomatillo | Powder

V27 Tomato | Powder [OV27 Organic ]

T23 Sun-Dried Tomato | Natural | Powder

V28 Vegetable | Blend

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V E G E TA B L E S

Vegetables

BLACK GARLIC CLOVES

H595 Garlic | Premium | Minced

H113 Garlic | Minced [OH113 Organic

H362 Garlic | Domestic | Powder

H316 Garlic | Roasted | Powder

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]

H18 Garlic | Granulated [OH18 Organic ]

H343 Garlic | Powder [OH343 Organic

H230 Black Garlic | Cloves

H231 Black Garlic | Ground

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]

H138 Onion | Chopped

H317 Onion | Minced [OH317 Organic

H504 Onion | Toasted | Minced

]

H229 Onion | Granulated [OH229 Organic ]

H476 Onion | Toasted | Powder

H184 Onion | Powder [OH184 Organic

]

H155 Shallots | Freeze-Dried

SAVORY 5- ONION DIP WITH DILL AND AMARANTH CRACKERS

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V E G E TA B L E S

Powders

V10 Artichoke | Powder

V01 Beet | Powder

V23 Red Bell Pepper | Powder

V04 Carrot | Powder

H362 V32 Cassava (Manioc or Yuca) | Garlic | Domestic | Powder Flour

H625 Napa Cabbage | Roasted | Extract | Powder

H316 Garlic | Roasted | Powder

BEET TORTELLINI WITH LOBSTER-MASCARPONE FILLING

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H231 Black Garlic | Ground

H343 Garlic | Powder

V13 Leek | Powder

H184 Onion | Powder

H476 Onion | Toasted | Powder

V37 Pumpkin | Flakes

V16 Pumpkin | Powder

V26 Spinach | Powder

T23 Sun-Dried Tomato | Natural | Powder

V31 Tomatillo | Powder

V27 Tomato | Powder

HELPFUL TIP For use as thickeners, add vegetable powders to soups and stews while they are still cooking. Once the vegetable powders are stirred in and cooked, add more if you need more of the thickening effect. Choose vegetable powders that can meld with the flavors of the soup or stew that you are making.

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Snacks Unique Varieties Inspired by traditional snack foods of cultures worldwide, our line of snacks cover a broad range of flavors and textures. Whether you are seeking a unique ingredient to add punch to a packaged or house-made snack mix or the perfect ready-to-go trail mix blend, you will find plenty of inspiration with our line of snacks. We’ve got you covered with classic treats like deluxe nut mix, classic trail mix, and sesame sticks. We also carry unique varieties such as masala roasted chickpeas, wasabi black beans and dark chocolate covered espresso beans.

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SNACKS

Snacks

P303 Almond Trail Mix

P308 Asian Snack Mix

Our autumn harvest salad topper is a delicious blend of dried cranberries, raisins, sunflower seeds, pumpkin seeds, and flax seeds that makes a nutty, sweet, and satisfying topping for any salad, or eaten by itself for a crunchy-chewy snack.

P312 Country Market Snack Mix

P305 Deluxe Nut Mix

P40 Fruit & Seed Mix

P304 Tropical Fruit Mix

P306 Tropical Snack Mix | Blend

P309 Autumn Harvest Salad Topper

P307 Tavern Snack Mix

P302 Classic Trail Mix

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P05 Chocolate Gems

P27 Dark Chocolate Covered Espresso Beans

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AVA I L A B L E PAC K S I Z E S

5 LB BAG/BOX

P33 Broad Beans | Spicy

P38 Broad Beans | Roasted | Salted | Split | Peeled

P25 Cancha Serrana

P13 Chickpeas | Masala Roasted

P16 Crunchy Corn | Salted

P24 Crunchy Corn | Chile Lime

P18 Fried Green Peas

P01 Rice Crackers

P14 Sesame Sticks

P37 Black Soybeans | Roasted | Salted

P36 Yellow Soybeans | Roasted | Salted

P15 Soy Nuts | Roasted | Salted

P03 Wasabi Peas

P35 Wasabi Green Peas | Natural

P32 Wasabi Black Beans

P31 Wasabi Four Color Bean Mix

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EDIBLE INSECTS

Edible Insects P204 Cricket Powder Our all-natural cricket powder is made from cooked dehydrated crickets that are ground into a smooth, fine powder. Our farm-raised crickets are sourced from select vendors and are fed a healthy diet of mixed grains and vegetables while being raised in clean, humane conditions. Once harvested and cooked, the crickets are ground to a fine powder that can easily be incorporated into smoothies, protein shakes, doughs and batters. While relatively novel to the American diet, protein-rich crickets are considered a delicacy throughout Southeast Asia and parts of China.

BAMBOO WORMS

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P202 & P215 June Beetles

P201 & P214 Termite Alates

P211 & P220 Silkworm Pupae

P212 & P221 Field Crickets (Black Crickets) P206 & P218 Queen Weaver Ants

P200 & P213 Bamboo Worms

P203 & P216 Sago Worms

P209 Giant Water Bugs

P205 & P217 Locusts

P207 Armor Tail Scorpions

P208 Mixed Pupae

P210 & P219 Small Crickets (House Crickets)

EDIBLE INSECTS Since prehistoric times, insects and other invertebrates have been a valuable food source for many cultures around the world. We source our protein-rich insects from trusted growers that have been raising and supplying these products for generations.

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Index Baking Ingredients Almond | Blanched | Meal [N11].......................................................................... 162, 178, 184 Almond | Raw | Meal [N10].................................................................................... 162, 178, 184 Cassava | Flour [V32]........................................................................................................162, 203 Chestnut | Raw | Powder [N39]....................................................................................162, 185 Chestnut | Roasted | Powder [N04].....................................................................................162 Cocoa | Dark | Dutch Processed | Powder [H525].......................................................162 Cocoa | Dutch Processed | Powder [H586].....................................................................162 Cocoa | Nibs [N76]........................................................................................................................162 Coconut | Toasted | Granulated [N80]...............................................................................162 Cream of Tartar [H148]................................................................................................................162 Cricket | Powder [P204]...................................................................................................162, 214 Hazelnut | Roasted | Meal [N07]........................................................................ 162, 179, 184 Pecan | Raw | Meal [N18]..................................................................................................162, 185 Gluten Free Baking Mixes & Ingredients Amaranth | Ground [G44].......................................................................................152, 161, 163 Brown Teff | Flour [G87]....................................................................................................154, 161 Buckwheat | Flour [G20]................................................................................................... 152, 161 Chia Seeds | Black | Ground [G108]............................................................................ 152, 161 Flaxseed | Brown | Ground [G45]................................................................................. 152, 161 Flaxseed | Golden | Ground [G46]............................................................................... 152, 161 Gluten Free All-Purpose Flour [G110]................................................................................. 160 Gluten Free Ancient Grain Pancake & Waffle Mix [G113]......................................... 160 Gluten Free Chocolate Cake Mix [G112]............................................................................ 160 Gluten Free Green Chile Cornbread Mix [G114]............................................................ 160 Gluten Free Pizza Crust Mix [G115]...................................................................................... 160 Millet | Flour [G43]................................................................................................................ 153, 161 Quinoa | Flakes [G75]..........................................................................................................154, 161 Quinoa | Golden | Flour [G65]........................................................................................154, 161 Sorghum | Flour [G103]......................................................................................................154, 161

Beans, Lentils & Peas Beans Adzuki Beans [B47]......................................................................................................................123 Adzuki Beans Organic [OB47]................................................................................................123 Anasazi Beans [B01].................................................................................................................... 120 Anasazi Beans Organic [OB01].............................................................................................. 120 Appaloosa Beans [B02]............................................................................................................ 120 Black Beans [B21]...........................................................................................................................123 Black Beans | Fermented [B29].............................................................................................123 Black Beans Organic [OB21]....................................................................................................123 Black-Eyed Peas [B45]................................................................................................................123 Calypso Beans | Black [B39]................................................................................................... 120 Calypso Beans | Red [B13]........................................................................................................ 120 Cannellini Beans [B09]................................................................................................................123 Cannellini Beans Organic [OB09].........................................................................................123 Chickpeas (Garbanzo) | Cooked | Flour [B121]...............................................................122 Chickpeas (Garbanzo) | Cooked | Flour | Organic [OB04].....................................122 Chickpeas (Garbanzo) | Flour [B51].....................................................................................122 Chickpeas (Garbanzo) Organic [OB34].............................................................................122 Chickpeas (Garbanzo) [B34]...................................................................................................122 Chickpeas | Black [B33]..............................................................................................................122 Corona Beans [B78]......................................................................................................................123 Cranberry Beans [B22]...............................................................................................................123 Cranberry Beans Organic [OB22].........................................................................................123 European Soldier Beans [B05].............................................................................................. 120 Fava (Broad Beans) | Extra Large [B06]...........................................................................123 Fava (Broad Beans) | Extra Large | Organic [OB06].................................................123 Flageolet Beans [B07]................................................................................................................ 120 Flageolet Beans Organic [OB07]......................................................................................... 120 French Navy Beans [B44].........................................................................................................124 French Navy Beans Organic [OB44]...................................................................................124 Gigante Beans [B87]....................................................................................................................123 Great Northern Beans [B68]....................................................................................................123 Great Northern Beans Organic [OB68].............................................................................123 Habas (Peeled Fava) [B35].......................................................................................................123 Habas | Split [B98].........................................................................................................................123 Jacob’s Cattle Beans [B41]...................................................................................................... 120 Jacob’s Cattle Beans | Gold [B109]..................................................................................... 120 Kidney Beans | Dark [B49]........................................................................................................124 Kidney Beans | Light [B14]........................................................................................................124 Kidney Beans | Dark Organic [OB49].................................................................................124 Lima Beans | Baby Butter [B54]............................................................................................124 Lima Beans | Christmas [B03]................................................................................................ 120 Lima Beans | Giant Peruvian [B04]......................................................................................124 Lupini Beans | Extra Large [B76]...........................................................................................124 Maine Yellow Eye Beans [B48]................................................................................................121 Marrow Beans [B79]......................................................................................................................121

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Mayocoba Beans [B91]................................................................................................................124 Mung (Moong Dal) [B19]............................................................................................................124 Mung (Moong Dal) | Split [B61]..............................................................................................124 Pink Beans [B85]............................................................................................................................124 Pinto Beans [B23]..........................................................................................................................124 Pinto Beans | Powder [B67].....................................................................................................124 Pinto Beans Organic [OB23]....................................................................................................124 Rattlesnake Beans [B11]...............................................................................................................121 Red Beans | Small [B66].............................................................................................................124 Rice Beans [B08]............................................................................................................................124 Rice Beans | Black [B213]...........................................................................................................124 Scarlet Runner Beans [B77]......................................................................................................121 Swedish Brown Beans [B12]......................................................................................................121 Sweet Lupin | Flour [B113]..........................................................................................................124 Tarbais Beans [B84].......................................................................................................................121 Tiger Eye Beans [B107]................................................................................................................121 Tongues of Fire Beans [B17]......................................................................................................121 Lentils Lentils | Black | Petite [B58]......................................................................................................126 Lentils | Black | Petite | Organic [OB58]............................................................................126 Lentils | Brown (Masoor Dal) [B27]......................................................................................126 Lentils | Brown (Masoor Dal) | Organic [OB27].............................................................126 Lentils | Crimson | Petite [B24]................................................................................................126 Lentils | Crimson | Petite | Split [B117].................................................................................126 Lentils | Crimson | Petite | Split | Organic [OB24].........................................................126 Lentils | Eston [B16].......................................................................................................................126 Lentils | French Green [B26]....................................................................................................126 Lentils | French Green | Organic [OB26]...........................................................................126 Lentils | Golden | Petite [B25]..................................................................................................126 Lentils | Green (Moong Dal) [B15].........................................................................................126 Lentils | Green (Moong Dal) | Organic [OB15]................................................................126 Lentils | Ivory White [B55].........................................................................................................126 Lentils | Red Chief [B65].............................................................................................................126 Lentils | Urad Dal [B118]...............................................................................................................126 Peas Peas | Chana Dal (Split Chickpeas) [B28].........................................................................127 Peas | Green [B42].........................................................................................................................127 Peas | Green | Freeze-Dried [B205].....................................................................................127 Peas | Green | Organic [OB42]................................................................................................127 Peas | Green | Split [B69]...........................................................................................................127 Peas | Green | Split | Organic [OB69]..................................................................................127 Peas | Pigeon (Arhar Dal) [B43].............................................................................................127 Peas | Pigeon | Split (Toor Dal) [B127]................................................................................127 Peas | Yellow [B20]........................................................................................................................127 Peas | Yellow | Organic [OB20]..............................................................................................127 Peas | Yellow | Powder [B72]...................................................................................................127 Peas | Yellow | Split [B10]...........................................................................................................127 Peas | Yellow | Split | Granulated [B89]..............................................................................127 Peas | Yellow | Split | Organic [OB10]..................................................................................127 Legume Blends 8-Bean | Blend [B32]....................................................................................................................128 10-Bean | Blend [B18]...................................................................................................................128 21-Bean | Blend [B94]..................................................................................................................128 Bean & Pea | Blend [B64]...........................................................................................................128 Calico Bean | Blend [B59]..........................................................................................................128 Christmas Bean | Blend [B30].................................................................................................128 Gourmet Bean | Blend [B31].....................................................................................................128 Heirloom Bean | Blend [B209]................................................................................................128 Autumn Lentil | Blend [B63]....................................................................................................128 Gourmet Lentil | Blend [B214].................................................................................................128

Chiles Ancho Chiles Ancho | Diced [E03].............................................................................................................. 32, 46 Ancho | Granulated [E04].................................................................................................. 32, 46 Ancho | Paste [U08].............................................................................................................. 32, 50 Ancho | Powder [D17]........................................................................................................... 32, 48 Ancho | Powder | Organic [OD17]...........................................................................................32 Ancho | Whole [C01]...............................................................................................................32, 42 Ancho | Whole | De-Stemmed [C26]............................................................................32, 42 Chipotle Chiles Brown Chipotle | Powder [D01]....................................................................................... 33, 48 Brown Chipotle | Whole [C14].......................................................................................... 33, 43 Chipotle Chiles In Adobo Sauce | 102 oz. Can [U15]..............................................38, 51 Chipotle Chiles In Adobo Sauce | 7 oz. Can [U14]...................................................38, 51 Chipotle Morita | Diced [E02]...........................................................................................33, 46 Chipotle Morita | Flakes [E17]...........................................................................................33, 46 Chipotle Morita | Flakes | Toasted [E60]....................................................................33, 46

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Chipotle Morita | Granulated [E14]................................................................................33, 46 Chipotle Morita | Granulated | Organic [OE14]............................................................... 33 Chipotle Morita | Paste [U09]...........................................................................................33, 50 Chipotle Morita | Powder [D22]....................................................................................... 33, 48 Chipotle Morita | Powder | Organic [OD22]............................................................. 33, 48 Chipotle Morita | Powder | Steam-Treated [D46].......................................................... 33 Chipotle Morita | Whole [C02]......................................................................................... 33, 43 Chipotle Morita | Whole | De-Stemmed [C18]......................................................... 33, 43 Chipotle Morita | Whole | De-Stemmed | Organic [OC18]................................ 33, 43 Guajillo Chiles Guajillo | Diced [E07].............................................................................................................34, 46 Guajillo | Granulated [E08].................................................................................................34, 46 Guajillo | Paste [U10]..............................................................................................................34, 50 Guajillo | Powder [D29]........................................................................................................34, 48 Guajillo | Whole [C03]...........................................................................................................34, 44 Guajillo | Whole | De-Stemmed [C27]..........................................................................34, 44 New Mexico Hatch Chiles Green New Mexico Hatch | Powder [D63]................................................................ 35, 48 Red New Mexico Hatch | Diced [E13]................................................................................... 35 Red New Mexico Hatch | Diced | Organic [OE13].......................................................... 35 Red New Mexico Hatch | Granulated [E61]................................................................35, 47 Red New Mexico Hatch | Powder [D19]...................................................................... 35, 49 Red New Mexico Hatch | Powder | Steam-Treated [D47]................................. 35, 49 Red New Mexico Hatch | Powder | Steam-Treated | Organic [OD47]........ 35, 49 Red New Mexico Hatch | Whole [C05]........................................................................35, 44 Red New Mexico Hatch | Whole | De-Stemmed [C39].......................................35, 44 Aji Amarillo Chiles Aji Amarillo | Powder [D34]...............................................................................................36, 48 Aji Amarillo | Whole | De-Stemmed [C46]................................................................ 36, 42 Aji Marisol | Whole | De-Stemmed [C30].................................................................. 36, 42 Aji Panca Chiles Aji Panca | Powder [D03]...................................................................................................36, 48 Aji Panca | Whole | De-Stemmed [C21]....................................................................... 36, 42 Aji Paprika | Granulated [E41]..........................................................................................36, 46 Korean Red (Gochugaru) | Flakes [H170].................................................................. 36, 47 Mediterranean Aleppo | Flakes [H205]..................................................................... 36, 47 De Arbol Chiles De Arbol | De-Stemmed [C56].........................................................................................37, 43 De Arbol | Powder [D32]......................................................................................................37, 48 De Arbol | Whole [C04]........................................................................................................37, 43 De Arbol | Whole | De-Stemmed | Toasted [C57]..................................................37, 43 Bird’s Eye Chiles Bird’s Eye | Powder [D36]....................................................................................................37, 48 Bird’s Eye | Powder | Blend [D62]...................................................................................37, 48 Bird’s Eye | Whole | De-Stemmed [C36].....................................................................37, 42 Calabrian Chiles Calabrian | Crushed [E55]...................................................................................................37, 46 Calabrian | Granulated [D55].............................................................................................37, 46 Calabrian | Whole [C55].......................................................................................................37, 42 Anaheim Chiles Anaheim | Green | Diced [E30].........................................................................................37, 46 Anaheim | Green | Granulated [E46].....................................................................................37 Anaheim | Green | Powder [E43].............................................................................................37 Carolina Reaper Chiles Carolina Reaper | Flakes [E67]........................................................................................38, 46 Carolina Reaper | Powder [D60]....................................................................................38, 48 Carolina Reaper | Whole [C59]........................................................................................ 38, 42 Cascabel | Whole [C08]...................................................................................................... 38, 43 Cayenne Pepper | Ground [H63]........................................................................................... 38 Mild Chile (Sil-Gochu) | Threads [E42]....................................................................... 38, 47 Ghost Chiles Ghost | Flakes [E48]...............................................................................................................38, 46 Ghost | Powder [D37]...........................................................................................................38, 48 Ghost | Powder | Blend [D56]..........................................................................................38, 48 Ghost | Whole [C47].............................................................................................................. 38, 43 Habanero Chiles Habanero | Crushed [E34]................................................................................................. 38, 47 Habanero | Powder [D08]..................................................................................................38, 48 Habanero | Powder | Blend [D13]...................................................................................38, 48 Habanero | Whole [C09].....................................................................................................38, 44 Goat’s Horn | Granulated [E68]......................................................................................39, 46 Gochugaru | Flakes [H213]..................................................................................................39, 47 Japones Chiles Japones | Diced [E54]...........................................................................................................39, 47 Japones | Whole | De-Stemmed [C06].......................................................................39, 44 Jalapeño Chiles Jalapeño | 1/8” Diced [E47]................................................................................................39, 47 Jalapeño | Diced [E10]...........................................................................................................39, 47 Jalapeño | Powder [D12]...................................................................................................... 39, 49 Jalapeño | Powder | Organic [OD12].................................................................................... 39

Kashmiri | Powder [D61]..................................................................................................... 39, 49 Marash | Flakes [E49]............................................................................................................39, 47 Mulato | Whole [C15].............................................................................................................39, 44 Nora Chiles Nora | Crushed [E29]..............................................................................................................39, 47 Nora | Whole [C32].................................................................................................................39, 44 Pasilla Negro Chiles Pasilla Negro | Granulated [E32]......................................................................................39, 47 Pasilla Negro | Powder [D02]........................................................................................... 39, 49 Pasilla Negro | Powder | Organic [OD02].......................................................................... 39 Pasilla Negro | Whole [C07].............................................................................................. 39, 45 Pasilla Negro | Whole | De-Stemmed [C44]............................................................. 39, 45 Mexican 3-Chile Blend | Diced [E66]..........................................................................40, 47 Pequin Chiles Pequin | Flakes [E63].............................................................................................................40, 47 Pequin | Powder [D58].........................................................................................................40, 49 Pequin | Whole | De-Stemmed [C11].............................................................................40, 45 Piment D’espelette [H324].......................................................................................40, 49, 76 Poblano Chiles Mole Poblano | Paste [U11]...................................................................................................40, 51 Poblano | Powder [D45]......................................................................................................40, 49 Puya | Whole [C37]................................................................................................................40, 45 Scorpion Chiles Scorpion | Powder [D42]....................................................................................................40, 49 Scorpion | Whole [C51].........................................................................................................40, 45 Scotch Bonnet Chiles Scotch Bonnet | Flakes [E65]...........................................................................................40, 47 Scotch Bonnet | Whole [C33]...........................................................................................40, 45 Serrano Chiles Serrano | Green | Powder [D09].....................................................................................40, 49 Serrano | Powder | Smoked [D05].................................................................................40, 49 Serrano | Whole [C24]..........................................................................................................40, 45 Red Pepper Chiles Red Pepper (Extra Hot) | Crushed [H289]......................................................................... 41 Red Pepper | Crushed [H81]....................................................................................................... 41 Tepin | Whole | De-Stemmed [C12]...............................................................................40, 45 Thai Chiles Thai | Powder [D40]............................................................................................................... 41, 49 Thai | Whole | De-Stemmed [C43]................................................................................. 41, 45 Urfa Biber | Flakes [E62].......................................................................................................41, 47 Wiri Wiri Chiles Wiri Wiri | Powder [D43]...................................................................................................... 41, 49 Wiri Wiri | Whole | De-Stemmed [C52]........................................................................ 41, 45

Coconut Coconut | Fancy Shredded [N42].........................................................................................183 Coconut | Flour | [ON86]................................................................................................183, 185 Coconut | Macaroon [N41]........................................................................................................183 Coconut | Medium | Dessicated [N60]...............................................................................183 Coconut | Powder [N70]............................................................................................................183 Coconut | Unsweetened | Chips [N61]................................................................................183 Coconut | Unsweetened | Fancy Shredded [N43].......................................................183 Coconut | Unsweetened | Toasted | Chips [N40].........................................................183 Coconut Milk Powder | [ON70]...................................................................................183, 185

Couscous, Noodles & Pasta Couscous & Couscous Blends Couscous [Q02]..............................................................................................................................168 Couscous | Lebanese (Mogharabieh) [Q03]...................................................................168 Couscous | Mediterranean | Blend [Q55]................................................................. 168, 171 Couscous | Mediterranean Spiced [Q24]..........................................................................168 Couscous | Middle Eastern [Q04].........................................................................................168 Couscous | Moroccan Spiced [Q60]........................................................................... 168, 171 Couscous | Organic [OQ02].....................................................................................................168 Couscous | Spinach [Q26].........................................................................................................168 Couscous | Toasted | Whole Wheat | Middle Eastern [Q63]..................................168 Couscous | Tomato [Q27]..........................................................................................................168 Couscous | Tri-Colored [Q15].......................................................................................... 168, 171 Couscous | Tri-Colored | Middle Eastern [Q57].................................................... 168, 171 Couscous | Whole Wheat [Q05]..........................................................................................168 Couscous | Whole Wheat | Organic [OQ05]..................................................................168 Fregola Sarda | Large [Q30]...................................................................................................168 Fregola Sarda | Medium [Q29]................................................................................................168 Fregola Sarda | Small [Q31].......................................................................................................168 Noodles Brown Rice Stick | Vermicelli | Organic [OQ38]............................................................173 Cellophane Noodles [Q37].......................................................................................................173 Lo Mein Noodles [Q41]................................................................................................................172

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Index Pad Thai Noodles [Q36].............................................................................................................173 Pad Thai Noodles | Black Rice | Organic [OQ64].........................................................173 Pad Thai Noodles | Red Rice | Organic [OQ66]............................................................173 Ramen Noodles [Q70].................................................................................................................172 Rice Sticks [Q38]............................................................................................................................173 Soba Noodles [Q39].....................................................................................................................172 Soba Noodles | Green Tea [Q40]..........................................................................................172 Somen Noodles [Q34].................................................................................................................172 Udon Noodles | Flat [Q33]........................................................................................................172 Orzo, Orzo Blends & Pasta Blends Cuttlefish Ink (Squid Ink) for naturally coloring pasta & orzo [Q43].................170 Fregola Rustica | Blend [X57]........................................................................................140, 171 Garlic Parmesan Grain & Pasta | Blend [X107]................................................................171 Jasmine | Blend [X55].........................................................................................................140, 171 Orzo | Plain | Organic [OQ10]..................................................................................................170 Orzo | Mediterranean | Blend [Q49]....................................................................................171 Orzo | Autumn Harvest | Blend [Q50].................................................................................171 Orzo | Black Bean [Q14]..............................................................................................................170 Orzo | Black Calamari [Q11].......................................................................................................170 Orzo | Lemon Garlic [Q48]........................................................................................................170 Orzo | Maize [Q13]..........................................................................................................................170 Orzo | Plain [Q10]............................................................................................................................170 Orzo | Porcini [Q53]......................................................................................................................170 Orzo | Southwest Red Pepper [Q12]....................................................................................170 Orzo | Southwestern | Blend [Q08].......................................................................................171 Orzo | Spanish | Blend [X53].....................................................................................................171 Orzo | Spinach [Q17].....................................................................................................................170 Orzo | Spring | Blend [X50].......................................................................................................171 Orzo | Spring Medley [Q51]........................................................................................................171 Orzo | Sweet Potato [Q52]........................................................................................................170 Orzo | Tomato [Q18]......................................................................................................................170 Orzo | Tri-Colored | Italian [Q20]............................................................................................171 Orzo | Tuxedo | Blend [Q09].....................................................................................................171 Pasta & Legume | Blend [Q54]................................................................................................171

Corn Corn | Giant White | Dried [G54]..................................................................................158, 163 Corn | Purple | Dried [G57]........................................................................................................158 Corn | Red | Dried [G64].............................................................................................................158 Corn | Sweet | Freeze Dried [G60]........................................................................................158 Corn | Sweet | Freeze Dried | Organic [OG60]..............................................................158 Corn | White | Dried [G55].........................................................................................................158 Cornmeal | Red [G61]...................................................................................................................159 Hominy Grits [G62]........................................................................................................................159 Masa | Blue Corn [G58]...............................................................................................................159 Masa | Blue Corn | Organic [OG59]......................................................................................159 Masa Harina [G63].........................................................................................................................159 Masa Harina | Organic [OG63]................................................................................................159

Edible Insects Armor Tail Scorpions [P207]...................................................................................................215 Bamboo Worms [P200 & P213].............................................................................................215 Cricket | Powder [P204]...................................................................................................162, 214 Field Crickets (Black Crickets) [P212 & P221].................................................................215 Giant Water Bugs [P209]..........................................................................................................215 June Beetles [P202 & P215]......................................................................................................215 Locusts [P205 & P217].................................................................................................................215 Mixed Pupae [P208].....................................................................................................................215 Queen Weaver Ants [P206 & P218].....................................................................................215 Sago Worms [P203 & P216].....................................................................................................215 Silkworm Pupae [P211 & P220]...............................................................................................215 Small Crickets (House Crickets) [P210 & P219]..............................................................215 Termite Alates [P201 & P214]...................................................................................................215

Fruits Apple Rings [F22].........................................................................................................................190 Apples | Cinnamon | Diced [F63].........................................................................................190 Apples | Diced [F24]....................................................................................................................190 Apples | Diced | Organic [OF24]...........................................................................................190 Apples | Natural | 3/8” Diced [F56].....................................................................................190 Apricots | Turkish | Sun-Dried [F13]....................................................................................190 Apricots | Turkish | Sun-Dried | Diced [F14]...................................................................190 Banana | Sweetened | Quarters [F64]...............................................................................190 Banana Chips [F16]......................................................................................................................190 Banana Chips | Diced [F105]...................................................................................................190 Banana Chips | Organic [OF16].............................................................................................190 Baobab Fruit | Powder [F107]................................................................................................190 Blueberries [F04]..........................................................................................................................190

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Blueberries | Wild [F52].............................................................................................................190 Cantaloupe [F48]............................................................................................................................191 Cape Gooseberries [F60]..........................................................................................................192 Cherries | Bing [F03].....................................................................................................................191 Cherries | Rainier [F57]................................................................................................................191 Cherries | Tart [F01]........................................................................................................................191 Cherries | Tart | Sliced [F83]......................................................................................................191 Cranberries | Whole [F55]..........................................................................................................191 Cranberry | Halves [F05].............................................................................................................191 Cranberry | Halves | Organic [OF05]...................................................................................191 Dates | Deglet | Pitted [F38].....................................................................................................192 Dates | Diced [F08].......................................................................................................................192 Dates | Medjool | Sun-Dried [F21]..........................................................................................192 Figs | Black Mission | Diced [F43].........................................................................................192 Figs | Black Mission | Sun-Dried [F34]................................................................................192 Figs | Golden [F28]........................................................................................................................192 Figs | Golden | Diced [F42].......................................................................................................192 Flame Raisins [F29].......................................................................................................................195 Ginger | Crystallized [F36]........................................................................................................193 Ginger | Crystallized | Large | Diced [F82].......................................................................193 Ginger | Crystallized | Small | Diced [F39]........................................................................193 Golden Raisins [F26]....................................................................................................................195 Jack Fruit [F49]...............................................................................................................................193 Kiwi | Sliced [F80]..........................................................................................................................193 Mango (Reduced Sugar) | Diced [F67]..............................................................................193 Mango (Reduced Sugar) | Sliced [F69].............................................................................193 Mango | Diced [F15]......................................................................................................................193 Mango | Sliced [F12]......................................................................................................................193 Mango with Chile | Sliced [F70].............................................................................................193 Mulberries [F27]............................................................................................................................. 194 Orange Peel | Diced [H290].................................................................................................... 194 Papaya | Diced [F17].................................................................................................................... 194 Papaya | Natural | Spears [F09]............................................................................................ 194 Papaya | Sweetened | Spears [F20].................................................................................... 194 Peaches [F11].................................................................................................................................... 194 Pears [F18]......................................................................................................................................... 194 Persimmon | Sliced [F53].......................................................................................................... 194 Pineapple | Diced [F30]............................................................................................................. 194 Pineapple | Granulated [F44]................................................................................................. 194 Pineapple | Rings [F19]............................................................................................................... 194 Pineapple | Tidbits [F73]........................................................................................................... 194 Pineapple | Unsweetened | Rings [F10]............................................................................ 194 Pluots [F61]....................................................................................................................................... 194 Pomegranate Arils [F81].............................................................................................................195 Prunes | Pitted [F07]....................................................................................................................195 Prunes | with Pits [F25]...............................................................................................................195 Raspberries [F50]..........................................................................................................................195 Red Plum [F31]................................................................................................................................ 194 Rose Hips [F106]....................................................................................................................78, 195 Star Fruit [F47]................................................................................................................................195 Strawberries [F02].........................................................................................................................195 Thompson Seedless Select Raisins [F41]..........................................................................195 White Nectarines [F58]............................................................................................................. 194 Zante Currants [F06]....................................................................................................................191 Fruits Blends & Powders Berry | Blend [F84]....................................................................................................................... 196 Fruit Fusion [F23].......................................................................................................................... 196 Green Banana | Flour | Organic [OF95]............................................................................ 196 Health Club Fruit | Blend [F46].............................................................................................. 196 Lemon | Powder [H519].....................................................................................................94, 196 Lemon Peel | Granulated [H24]............................................................................................. 196 Lime Juice | Powder [F104].............................................................................................94, 196 Lime Juice | Powder | Organic [OF104]............................................................................ 196 Lime Peel | Granulated [H256]............................................................................................... 196 Orange | Powder [H589]...................................................................................................94, 196 Orange Peel | Granulated [H262]......................................................................................... 196 Raspberry | Powder [H132]...................................................................................................... 196 Special Fruit | Blend [F68]........................................................................................................ 196

Grains Fonio & Fonio Pilafs Fonio | Pearled [G127]........................................................................................................153, 156 Fonio | Whole Grain | Pre-Cooked [G153]..............................................................153, 156 Fonio Pilaf | Afro-Funk [G148].................................................................................................156 Fonio Pilaf | Dakar Curry [G152].............................................................................................156 Fonio Pilaf | Greens [G150]........................................................................................................156 Fonio Pilaf | Jollof [G151].............................................................................................................156 Fonio Pilaf | Suya [G149].............................................................................................................156 Fonio Pilaf | Yassa [G147]...........................................................................................................156

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Grains Barley | Black [G18]....................................................................................................................... 150 Barley | Black | Organic [OG18]............................................................................................. 150 Barley | Flour [G28]...................................................................................................................... 150 Barley | Pearled [G02]................................................................................................................ 150 Barley | Pearled | Ground [G90]...................................................................................150, 163 Bulgur | Coarse [G04]................................................................................................................. 150 Bulgur | Fine [G05]....................................................................................................................... 150 Einkorn [G88].................................................................................................................................. 150 Farro [G67]........................................................................................................................................ 150 Farro | Organic [OG67].............................................................................................................. 150 Freekeh [G36]................................................................................................................................. 150 Freekeh | Cracked [G76]...................................................................................................150, 163 Grano [G73]........................................................................................................................................151 Rye Berries [G09].................................................................................................................. 151, 163 Semolina | Flour [G13]...................................................................................................................151 Spelt [G10]................................................................................................................................. 151, 163 Spelt | Flour | White [G30].........................................................................................................151 Spelt | Organic [OG41]..................................................................................................................151 Wheat Berries | Hard Red [G11]...................................................................................... 151, 163 Wheat Berries | Hard Red | Organic [OG39]....................................................................151 Wheat Berries | Soft White [G12].................................................................................. 151, 163 Wheat Berries | Soft White | Organic [OG43].................................................................151 Wheat Germ | Defatted [G83]..................................................................................................151 Grain Blends Ancient Whole Grain | Blend [G86]............................................................................ 155,163 Heritage Rice & Grain | Blend [G78]............................................................................ 155,163 Incan Quinoa | Blend [G71]............................................................................................... 155,163 Incan Quinoa | Blend | Organic [OH83].............................................................................155 Multi-Grain | Blend [G29].................................................................................................. 155,163 Nine-Grain | Blend [G22]................................................................................................... 155,163 Quinoa & Ancient Grain | Blend [G93]....................................................................... 155,163 Red & Black Quinoa | Blend [G66]............................................................................... 155,163 Seven-Grain | Blend [G21]................................................................................................. 155,163 Naturally Gluten Free Grains Amaranth [G01]..................................................................................................................... 152, 163 Amaranth | Ground [G44].........................................................................................................152 Amaranth | Ground | Organic [OG101]................................................................................152 Amaranth | Organic [OG42].....................................................................................................152 Amaranth | Puffed [G25]............................................................................................................152 Brown Teff [G19]...................................................................................................................154, 163 Brown Teff | Flour [G87].............................................................................................................154 Buckwheat | Flour [G20]............................................................................................................152 Buckwheat Groats [G03]................................................................................................. 152, 163 Buckwheat Groats | Organic [OG74]..................................................................................152 Buckwheat Groats | Sprouted [G111]....................................................................................152 Chia Seeds | Black [G38]............................................................................................................152 Chia Seeds | Black | Ground [G108].....................................................................................152 Chia Seeds | Black | Ground | Organic [OG108]............................................................152 Chia Seeds | Black | Organic [OG138].................................................................................152 Chia Seeds | White [G37]...........................................................................................................152 Chia Seeds | White | Organic [OG137]................................................................................152 Flaxseed | Brown [G16]...............................................................................................................152 Flaxseed | Brown | Ground [G45]..........................................................................................152 Flaxseed | Brown | Ground | Organic [OG48]................................................................152 Flaxseed | Brown | Organic [OG38].....................................................................................152 Flaxseed | Brown | Steam-Treated [G116].........................................................................152 Flaxseed | Golden [G24].............................................................................................................152 Flaxseed | Golden | Ground [G46]........................................................................................152 Flaxseed | Golden | Organic [OG37]....................................................................................152 Fonio | Flour [G145].......................................................................................................................153 Fonio | Pearled [G127]..................................................................................................................153 Fonio | Whole Grain | Pre-Cooked [G153]........................................................................153 Job’s Tears [G74]..................................................................................................................153, 163 Job’s Tears | Organic [OG174].................................................................................................153 Kaniwa [G47]..........................................................................................................................153, 163 Kaniwa | Organic [OG47]...........................................................................................................153 Kasha [G06]............................................................................................................................153, 163 Millet | Flour [G43].........................................................................................................................153 Millet | Flour | Organic [OG143]..............................................................................................153 Millet | Seed [G07]...............................................................................................................153, 163 Millet | Seed | Organic [OG44]................................................................................................153 Oat Groats | Steel Cut [G27]...........................................................................................153, 163 Quinoa [G08]....................................................................................................................................154 Quinoa | Black [G26]....................................................................................................................154 Quinoa | Black | Organic [OG26]...........................................................................................154 Quinoa | Crisped [G105].............................................................................................................154 Quinoa | Crisped | Organic [OG94]......................................................................................154

Quinoa | Flakes [G75]...................................................................................................................154 Quinoa | Flakes | Organic [OG75]..........................................................................................154 Quinoa | Golden | Flour [G65].................................................................................................154 Quinoa | Golden | Flour | Organic [OG65]........................................................................154 Quinoa | North American [G144]...........................................................................................154 Quinoa | Organic [OG36]...........................................................................................................154 Quinoa | Puffed [G69]..................................................................................................................154 Quinoa | Red [G35]........................................................................................................................154 Quinoa | Red | Organic [OG35]..............................................................................................154 Sorghum [G17].......................................................................................................................153, 163 Sorghum | Flour [G103]...............................................................................................................154 Tri-Color Quinoa | Blend [G96]...................................................................................... 155,163 Polenta & Polenta Blends Polenta | Autumn Squash [G100]..........................................................................................157 Polenta | Instant | Fine [G53]...................................................................................................159 Polenta | Italian Style | Coarse [G49]...................................................................................159 Polenta | Mediterranean Kale [G97].....................................................................................157 Polenta | Porcini & Truffle [G101]............................................................................................157 Polenta | Roasted Sweet Pepper [G99].............................................................................157 Polenta | Southwestern Green Chile [G102]....................................................................157 Polenta | Tuscan Vegetable [G98]........................................................................................157 Polenta | White | Coarse [G51]................................................................................................159 Polenta | White | Fine [G52]......................................................................................................159

Herbs & Spices Herbs Basil [H03]...........................................................................................................................................64 Basil | Ground [H402]...................................................................................................................64 Basil | Organic [OH03].................................................................................................................64 Bay Leaves [H05]............................................................................................................................64 Bay Leaves | Ground [H228].....................................................................................................64 Bay Leaves | Semi-Select [H04].............................................................................................64 Bay Leaves | Semi-Select | Organic [OH04]...................................................................64 Chervil [H09].....................................................................................................................................64 Chive | Flakes [H541].....................................................................................................................64 Chives [H97].......................................................................................................................................64 Chives | Ground [H542]...............................................................................................................64 Cilantro [H98]....................................................................................................................................64 Cilantro | Organic [OH631]........................................................................................................64 Dalmatian Sage [H39]...................................................................................................................66 Dill Weed [H72]................................................................................................................................64 Dill Weed | Organic [OH72]......................................................................................................64 Fenugreek Leaves [H150]...........................................................................................................64 Lemongrass | Powder [H390].................................................................................................. 65 Makrut Lime Leaves [H152]........................................................................................................ 65 Makrut Lime Leaves | Ground [H499].................................................................................. 65 Marjoram [H23]................................................................................................................................66 Marjoram | Organic [OH23]......................................................................................................66 Mediterranean Oregano [H248]............................................................................................. 65 Mediterranean Oregano | Organic [OH248]................................................................... 65 Mexican Oregano [H157]............................................................................................................. 65 Mexican Oregano | Greek-Cut [H450]................................................................................ 65 Mexican Oregano | Ground [H417]........................................................................................ 65 Oregano | Ground [H243].......................................................................................................... 65 Parsley | Flakes [H96]...................................................................................................................66 Parsley | Flakes | Organic [OH96].........................................................................................66 Peppermint | Crushed [H509].................................................................................................. 67 Rosemary [H37]...............................................................................................................................66 Rosemary | Cut [H212]..................................................................................................................66 Rosemary | Cut | Organic [OH212].......................................................................................66 Rosemary | Ground [H352]........................................................................................................66 Rosemary | Ground | Organic [OH352].............................................................................66 Rosemary | Organic [OH37].....................................................................................................66 Rubbed Sage [H346]....................................................................................................................66 Rubbed Sage | Organic [OH346]..........................................................................................66 Sage [H121]..........................................................................................................................................66 Sassafras | Ground [H439]......................................................................................................... 67 Savory [H41]....................................................................................................................................... 67 Savory | Ground [H122]................................................................................................................ 67 Spearmint | Crushed [H89]........................................................................................................ 67 Tarragon [H44]................................................................................................................................. 67 Tarragon | Organic [OH44]....................................................................................................... 67 Thyme [H45]...................................................................................................................................... 67 Thyme | Ground [H124]................................................................................................................ 67 Thyme | Organic [OH45]............................................................................................................ 67 Peppercorns Five-Peppercorn | Blend [H30]............................................................................................... 59 Five-Peppercorn | Ground | Blend [H119].......................................................................... 59 Four-Peppercorn | Blend [H31]................................................................................................ 58

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Index Four-Peppercorn | Ground | Blend [H120]........................................................................ 58 Long Pepper | Ground [H591].................................................................................................. 59 Long Pepper | Whole [H297].................................................................................................... 59 Peppercorns | Black | 1/2 Cracked [H86]........................................................................... 58 Peppercorns | Black | Butcher Cut [H161].......................................................................... 58 Peppercorns | Black | Cracked [H367]................................................................................ 58 Peppercorns | Black | Dustless | Ground [H53].............................................................. 58 Peppercorns | Black | Dustless | Shaker Grind [H403]............................................... 58 Peppercorns | Black | Fine | Ground [H325]..................................................................... 58 Peppercorns | Black | Smoked | Ground [H260]........................................................... 58 Peppercorns | Black | Smoked | Whole [H363].............................................................. 58 Peppercorns | Black | Whole [H29]....................................................................................... 58 Peppercorns | Black Tellicherry | Whole [H35]............................................................... 58 Peppercorns | Christmas | Blend [H135]............................................................................. 59 Peppercorns | Green | Freeze-Dried [H87]....................................................................... 59 Peppercorns | Green | Ground [H116]................................................................................... 59 Peppercorns | Green | Whole [H32]...................................................................................... 59 Peppercorns | Pink | Ground [H117]....................................................................................... 59 Peppercorns | Pink | Whole [H33].......................................................................................... 59 Peppercorns | Szechuan | Cracked [H34].......................................................................... 59 Peppercorns | Szechuan | Fine Ground [H191]................................................................ 59 Peppercorns | Szechuan | Green | Cracked [H615]....................................................... 58 Peppercorns | Timut | Whole [H619].................................................................................... 59 Peppercorns | White | Fine Ground [H54]......................................................................... 59 Peppercorns | White | Whole [H36]...................................................................................... 59 Salts Flavored & Finishing Salts Black (Kala Namak) [H94].........................................................................................................60 Black Truffle | Coarse [H682].................................................................................................... 61 Black Truffle | Fine [H401]........................................................................................................... 61 Celery [H357]....................................................................................................................................60 Garlic [H201].......................................................................................................................................60 Gochujang [H655].......................................................................................................................... 61 Hawaiian | Black [H286]............................................................................................................... 61 Hawaiian | Pink [H183]................................................................................................................... 61 Hawaiian | Red [H287]................................................................................................................... 61 Hibiscus Chile-Lime [H815]......................................................................................................... 61 Himalayan | Pink [H378]............................................................................................................... 61 Mocha-Vanilla [H654].................................................................................................................... 61 Onion [H361]......................................................................................................................................60 Orange Ginger [H560].................................................................................................................. 61 Peruvian Chile-Citrus [H653]..................................................................................................... 61 Porcini-Champignon [H659]..................................................................................................... 61 Provençal [H657].............................................................................................................................. 61 Roasted Garlic [H396]................................................................................................................... 61 Saffron-Pink Peppercorn [H658]............................................................................................ 61 Seasoning [H366]...........................................................................................................................60 Spicy Curry [H395].........................................................................................................................60 Sriracha [H652]................................................................................................................................. 61 Szechuan Pepper [H394]............................................................................................................60 Triple Inferno [H656].....................................................................................................................60 Sea Salts Arabian | Course [H738].............................................................................................................. 63 Arabian | Fine [H737].................................................................................................................... 63 Bamboo [H746]................................................................................................................................ 63 Coarse [H100]................................................................................................................................... 63 Fine [H40]........................................................................................................................................... 63 Fleur de Sel [H178].......................................................................................................................... 63 Gray (Sel Gris) [H198].................................................................................................................... 63 Greek [H345]..................................................................................................................................... 63 Kosher | Flakes [H175]................................................................................................................... 63 Mill Grind [H176]............................................................................................................................... 63 Smoked, Slab & Curing Salts Applewood Smoked [H526]..................................................................................................... 62 Cherrywood Smoked [H719].................................................................................................... 62 Hickory Smoked [H528].............................................................................................................. 62 Prague Powder #1 [H447].......................................................................................................... 62 Smoked | Coarse [H235]............................................................................................................. 62 Smoked | Fine [H236]................................................................................................................... 62 10” x 5” x 1.5” Slab [H453].......................................................................................................... 62 8” Round Plate [H454]................................................................................................................. 62 8” x 12” x 2” Slab [H456]............................................................................................................. 62 8” x 8” x 2” Slab [H455]............................................................................................................... 62 Spices Ajowan Seeds | Ground [H463].............................................................................................. 68 Allspice | Ground [H60]............................................................................................................... 68 Allspice | Ground | Organic [OH60]..................................................................................... 68 Allspice | Whole [H01]................................................................................................................... 68

220

Amchur (Green Mango) | Powder [H142]........................................................................... 68 Anise Seeds [H61]........................................................................................................................... 68 Anise Seeds | Ground [H162].................................................................................................... 68 Annatto Seeds [H02].................................................................................................................... 68 Annatto Seeds | Ground [H278]............................................................................................. 68 Butterfly Pea | Powder [H642]................................................................................................ 68 Butterfly Pea Flowers [H618].................................................................................................... 68 Caraway Seed [H06]..................................................................................................................... 68 Caraway Seed | Ground [H513]............................................................................................... 68 Caraway Seed | Ground | Organic [OH513]..................................................................... 68 Cardamom | Black | Coarse [H204]...................................................................................... 69 Cardamom | Black | Whole [H145]......................................................................................... 69 Cardamom | Decorticated [H448]........................................................................................ 69 Cardamom | Green [H08]........................................................................................................... 69 Cardamom | Green | Organic [OH08]................................................................................ 69 Cardamom | Ground [H62]........................................................................................................ 69 Cardamom | Ground | Organic [OH660].......................................................................... 69 Cardamom | Red (Cao Guo) [H574]...................................................................................... 69 Cayenne | Ground [H63]...............................................................................................................71 Cayenne | Ground | Organic [OH63]......................................................................................71 Celery Seeds | Whole [H64]...................................................................................................... 69 Chili Powder [H65]...........................................................................................................................71 Chili Powder | Hot [H370].............................................................................................................71 Chili Powder | Organic [OH65].................................................................................................71 Chili Powder | Salt-Free [H630]................................................................................................71 Cinnamon | Korintje Cassia Bark [H12]................................................................................ 70 Cinnamon | Korintje Cassia Bark | Ground [H11]............................................................. 70 Cinnamon | Sri Lankan | Ground [H144]............................................................................. 70 Cinnamon | Vietnamese | Ground [H344]......................................................................... 70 Cinnamon Stick 10” [H66].......................................................................................................... 70 Cinnamon Stick 12” [H187]......................................................................................................... 70 Cinnamon Stick 3” [H147]........................................................................................................... 70 Cinnamon Stick 4” [H10]............................................................................................................. 70 Cloves | Ground [H67]...................................................................................................................72 Cloves | Ground | Organic [OH67].........................................................................................72 Cloves | Hand-Picked [H13].........................................................................................................72 Cloves | Hand-Picked | Organic [OH13]..............................................................................72 Coriander | Cracked [H99]......................................................................................................... 70 Coriander | Ground [H68]........................................................................................................... 70 Coriander | Ground | Organic [OH68]................................................................................ 70 Coriander | Whole [H14].............................................................................................................. 70 Coriander | Whole | Organic [OH14].................................................................................... 70 Cubeb Berries [H149].....................................................................................................................72 Cumin | Ground [H69].................................................................................................................. 70 Cumin | Ground | Organic [OH69]........................................................................................ 70 Cumin | Roasted | Ground [H543]......................................................................................... 70 Cumin | Whole [H15]...................................................................................................................... 70 Cumin | Whole | Organic [OH15]............................................................................................ 70 Dawadawa | Ground [H195]........................................................................................................72 Dill Pollen [H516]...............................................................................................................................72 Dill Seed | Indian [H71]...................................................................................................................72 Fennel | Ground [H95]...................................................................................................................72 Fennel | Ground | Organic [OH661]......................................................................................72 Fennel | Whole [H17]......................................................................................................................72 Fennel | Whole | Organic [OH17]............................................................................................72 Fennel Pollen [H156].......................................................................................................................72 Fenugreek [H74]...............................................................................................................................72 Fenugreek | Ground [H73]..........................................................................................................72 Fenugreek | Ground | Organic [OH73].................................................................................72 Galangal | Powder [H418]............................................................................................................73 Galangal | Whole [H114]................................................................................................................73 Garlic | Black | Cloves [H230]........................................................................................ 73, 206 Garlic | Black | Ground [H231]........................................................................................ 73, 206 Garlic | Domestic | Powder [H362]............................................................................. 73, 206 Garlic | Granulated [H18].................................................................................................. 73, 206 Garlic | Granulated | Organic [OH18]......................................................................... 73, 206 Garlic | Minced [H113]......................................................................................................... 73, 206 Garlic | Minced | Organic [OH113]................................................................................ 73, 206 Garlic | Powder [H343]...................................................................................................... 73, 206 Garlic | Powder | Organic [OH343]............................................................................. 73, 206 Garlic | Premium | Minced [H595]............................................................................... 73, 206 Garlic | Roasted | Powder [H316]................................................................................. 73, 206 Garlic | Roasted | Powder | Organic [OH316]........................................................ 73, 206 Ginger | Cracked [H354]..............................................................................................................73 Ginger | Powder [H77]...................................................................................................................73 Ginger | Powder | Organic [OH77]..........................................................................................73 Ginger | Sliced [H115]......................................................................................................................73 Gochugaru Chile | Flakes [H213]...............................................................................................71 Grains of Paradise [H151]..............................................................................................................73 Grains of Selim [H182]....................................................................................................................73

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Hibiscus | Flowers [H105].............................................................................................................74 Hibiscus | Powder [H245]............................................................................................................74 Horseradish | Powder [H269]....................................................................................................73 Hungarian Paprika | Sweet [H160]..........................................................................................76 Juniper Berries [H21]......................................................................................................................74 Juniper Berries | Ground [H137]...............................................................................................74 Korean Red Chile | Flakes [H170]..............................................................................................71 La Vera Paprika | Smoked | Hot [H678]...............................................................................76 La Vera Paprika | Smoked | Sweet [H679].........................................................................76 Lavender | Flowers [H22].............................................................................................................74 Leek | Powder [V13]............................................................................................................ 74, 204 Mace | Ground [H82]......................................................................................................................74 Mace | Ground | Organic [OH82].............................................................................................74 Mediterranean Aleppo Chile | Flakes [H205]....................................................................71 Mustard | Powder [H84]...............................................................................................................74 Mustard | Powder | Organic [OH84]......................................................................................74 Mustard Seed | Black [H24]........................................................................................................74 Mustard Seed | Brown [H587]...................................................................................................74 Mustard Seed | Yellow [H25]......................................................................................................74 Mustard Seed | Yellow | Organic [OH25]............................................................................74 Nigella/Black Caraway Seed (Kalonji) [H07].................................................................. 68 Nutmeg | Ground [H85]................................................................................................................74 Nutmeg | Ground | Organic [OH85]......................................................................................74 Nutmeg | Whole [H26]..................................................................................................................74 Onion | Chopped [H138......................................................................................................75, 207 Onion | Granulated [H229]...............................................................................................75, 207 Onion | Granulated | Organic [OH229]......................................................................75, 207 Onion | Minced [H317].........................................................................................................75, 207 Onion | Minced | Organic [OH317]...............................................................................75, 207 Onion | Powder [H184].......................................................................................................75, 207 Onion | Powder | Organic [OH184]..............................................................................75, 207 Onion | Toasted | Minced [H504].................................................................................75, 207 Onion | Toasted | Powder [H476].................................................................................75, 207 Paprika | 120-140 Asta [H28].....................................................................................................76 Paprika | 120-140 Asta | Organic [OH28]............................................................................76 Paprika | 90 Asta [H364].............................................................................................................76 Paprika | Smoked | Bittersweet [H101]........................................................................ 49, 76 Paprika | Smoked | Hot [H102]..................................................................................................76 Paprika | Smoked | Sweet | Powder [H103].............................................................. 49, 76 Paprika | Smoked | Sweet | Powder | Organic [OH675]..................................... 49, 76 Poppy Seeds [H51]..........................................................................................................................78 Poppy Seeds | Organic [OH51].................................................................................................78 Poppy Seeds | White [H159].......................................................................................................78 Red Pepper | Crushed [H81].......................................................................................................78 Red Pepper | Crushed | Organic [OH81]..............................................................................78 Red Pepper | Extra Hot | Crushed [H289]..........................................................................78 Rose Hips [F106]..............................................................................................................................78 Rose Petal | Powder [H641]........................................................................................................78 Rose Petals [H214]...........................................................................................................................78 Saffron | Export Grade | Threads [H38]...............................................................................77 Saffron | Powder [H56].................................................................................................................77 Saffron | Premium | ISO Grade 1 | Threads [H202]........................................................77 Sesame Seeds | Black [H109]....................................................................................................78 Sesame Seeds | Black | Organic [OH109]...........................................................................78 Sesame Seeds | Tuxedo Blend [H136]..................................................................................78 Sesame Seeds | White | Hulled [H111]....................................................................................78 Sesame Seeds | White | Hulled | Organic [OH111]...........................................................78 Sesame Seeds | White | Toasted [H110]...............................................................................78 Shallots | Freeze-Dried [H155].......................................................................................79, 207 Star Anise [H43]............................................................................................................................... 79 Star Anise | Coarse | Cut [H203]............................................................................................. 79 Star Anise | Ground [H277]........................................................................................................ 79 Sumac | Ground [H80]................................................................................................................. 79 Tamarind | Paste [H220].............................................................................................................. 79 Tamarind | Paste | Organic [OH220]..................................................................................... 79 Tamarind | Powder [H515].......................................................................................................... 79 Turmeric | Ground [H91].............................................................................................................. 79 Wasabi | Natural | Powder [H530]......................................................................................... 79 Wasabi | Powder [H104].............................................................................................................. 79 Wasabi Stem | Powder [H507]................................................................................................ 79 Sugars Brown | Cane | Cubes [H179].....................................................................................................96 Brown | Dark [H389]......................................................................................................................96 Brown | Granulates [H420]........................................................................................................96 Brown | Light [H388].....................................................................................................................96 Brown | Powder [H698]...............................................................................................................96 Brown | Rocks [H392]...................................................................................................................96 Brown | Sticks [H382]...................................................................................................................96 Cane | Syrup | Dried | Organic [OH390].............................................................................96

Cane | Syrup | Dried | Powder | Organic[OH391]...........................................................96 Carob | Powder | Organic [OH630]......................................................................................96 Caster [H384].....................................................................................................................................97 Coconut Palm Sugar [H408].....................................................................................................97 Coconut Palm Sugar | Organic [OH408]............................................................................97 Date Sugar | Organic [OH05]....................................................................................................97 Demerara [H373].............................................................................................................................96 Fondant & Icing [H385].................................................................................................................97 Honey | Granulated [H299]........................................................................................................96 Honey | Powder [H347]...............................................................................................................96 Maple | Powder [H580].................................................................................................................97 Maple Sugar [H333]........................................................................................................................97 Maple Sugar | Organic [OH333]...............................................................................................97 Molasses | Granulated [H469]..................................................................................................96 Molasses | Powder [H468].........................................................................................................96 Powdered [H405]............................................................................................................................97 Superfine [H406].............................................................................................................................97 Turbinado [H337]............................................................................................................................96 Vanilla Sugar [H50].........................................................................................................................97 White Cane Cubes [H180]...........................................................................................................97 White Rock [H386]..........................................................................................................................97 White Sticks [H181]..........................................................................................................................97 Vanilla Bourbon Madagascar Vanilla | Beans [H46]....................................................................99 Bourbon Madagascar Vanilla | Extract [H411]................................................................. 98 Bourbon Madagascar Vanilla | Extract | Organic [OH411]........................................ 98 Bourbon Madagascar Vanilla | Premium | Extract [H48].......................................... 98 Indonesian Vanilla | Beans [H106]..........................................................................................99 Tahitian Vanilla | Beans [H47]...................................................................................................99 Vanilla | Bean | Powder [H609]............................................................................................... 98 Vanilla | Paste [U13]........................................................................................................................ 98 Vanilla | Sugar [H50]...................................................................................................................... 98

Mushrooms & Truffles Bolete Mushrooms Bolete | Chilean | Kibbled [R08]........................................................................................16, 22 Bolete | Chilean | Premium | Whole [M16].......................................................................... 16 Bolete | Kibbled [R03]............................................................................................................16, 22 Bolete | Powder [R04]............................................................................................................16, 23 Bolete | Whole [M52]..................................................................................................................... 16 Champignon Mushrooms Champignon | Extract | Powder [R73]..........................................................................16, 23 Champignon | Kibbled [R50]..............................................................................................16, 22 Champignon | Powder [R51]...............................................................................................16, 23 Champignon | Sliced [M18]......................................................................................................... 16 Morel Mushrooms Morel | Whole [M21].........................................................................................................................17 Morel | Whole | Organic [OM21]................................................................................................17 Porcini Mushrooms Porcini | Grade A | Sliced [M05]................................................................................................17 Porcini | Grade AA | Sliced [M04]............................................................................................17 Porcini | Grade AA | Sliced | Organic [OM04]...................................................................17 Porcini | Grade B | Sliced [M07]................................................................................................17 Porcini | Kibbled [R01]............................................................................................................ 17, 22 Porcini | Powder [R02]........................................................................................................... 17, 23 Porcini | Powder | Organic [OR02].................................................................................. 17, 23 Portabella Mushrooms Portabella | Ivory | Kibbled [R65].....................................................................................18, 22 Portabella | Kibbled [R19].....................................................................................................18, 22 Portabella | Powder [R21].....................................................................................................18, 23 Portabella | Sliced [M38]...............................................................................................................18 Shiitake Mushrooms Shiitake | Finely Diced | [R17]..............................................................................................19, 22 Shiitake | Finely Diced | Organic [OR17].......................................................................19, 22 Shiitake | Kibbled [R16]..........................................................................................................19, 22 Shiitake | Large | Kibbled [R13]..........................................................................................19, 22 Shiitake | Powder [R18]..........................................................................................................19, 23 Shiitake | Powder | Organic [OR18].................................................................................19, 23 Shiitake | Premium | Whole [M11]............................................................................................. 19 Shiitake | Sliced | [M01].................................................................................................................. 19 Shiitake | Sliced | Kibbled [R06].......................................................................................19, 22 Shiitake | Sliced | Organic [OM01]........................................................................................... 19 Shiitake | Whole | [M53]................................................................................................................ 19 Shiitake | Whole | Organic [OM53]......................................................................................... 19 Shiitake Flower Top Caps | Whole [M101]........................................................................... 19 Bamboo | Whole [M37]...............................................................................................................20 Black Trumpet | Whole [M14]..................................................................................................20

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221

Index Blazei | Caps [M82]........................................................................................................................20 Candy Cap | Whole [M99].........................................................................................................20 Cauliflower | Whole [M104]......................................................................................................20 Chanterelle Mushrooms Chanterelle | Whole [M24]..........................................................................................................20 Chanterelle | Yellow Foot | Whole [M110]...........................................................................20 Cloud Ear | Whole [M13]..............................................................................................................20 Enoki | Whole [M103]....................................................................................................................20 Hen of the Woods Mushrooms Hen of the Woods (Maitake) | Whole [M08]....................................................................20 Hen of the Woods (Maitake) | Whole | Organic [OM08]...........................................20 Huitlacoche (Corn Fungus) | Canned [M51].....................................................................20 Lobster | Whole [M23].................................................................................................................20 Matsutake | Whole [M84]..........................................................................................................20 Mousseron | Whole [M15]...........................................................................................................20 Nameko | Whole [M102]..............................................................................................................20 Oyster Mushrooms Oyster | King | Sliced [M81]..........................................................................................................21 Oyster | Powder [R78]...................................................................................................................23 Oyster | Sliced [M20].....................................................................................................................20 Paddy Straw | Whole [M17].........................................................................................................21 Saffron Milk Cap | Whole [M106].............................................................................................21 Wood Ear Mushrooms Wood Ear | Premium | Whole [M09]......................................................................................21 Wood Ear | Shredded [M02]......................................................................................................22 Wild Mushroom | Powder [R66].............................................................................................23 Mushroom Blends Bistro | Blend [M94]....................................................................................................................... 24 European | Blend [M48]............................................................................................................... 24 European Melange | Blend [M148]......................................................................................... 24 Forest | Blend [M45]...................................................................................................................... 24 Northwoods | Blend [[M47]....................................................................................................... 24 Special | Blend [M44].................................................................................................................... 24 Steak | Blend [M87]........................................................................................................................ 24 Stir Fry | Blend [M49].................................................................................................................... 24 Truffles Black Truffle | Sliced [R46].........................................................................................................25 Black Truffle | Minced [R68].......................................................................................................25 Black Truffle | Powder [R44]......................................................................................................25 Black Truffle Oil | 8 fl. oz. [M154]..............................................................................................25 Black Truffles | Peelings | Summer | Conserved 3.2 oz. Jar [M72]........................25 Black Truffles | Sliced | Summer | Conserved 3.2 oz. Jar [M71]..............................25 Black Truffles | Sliced | Winter | Conserved 3.2 oz. Jar [M73].................................25 Truffle Dust | Blend [H672].........................................................................................................25 White Truffle | Powder [R45].....................................................................................................25 White Truffle Oil | 8 fl. oz. [M34]..............................................................................................25

Nuts Almonds | Blanched | Meal [N11]........................................................................ 162, 178, 184 Almonds | Blanched | Sliced [N75].......................................................................................178 Almonds | Blanched | Slivered [N45]..................................................................................178 Almonds | Blanched | Whole [N33].....................................................................................178 Almonds | Dry Roasted | Lightly Salted [N50]..............................................................178 Almonds | Hickory Smoked [N36]........................................................................................178 Almonds | Marcona [N44].........................................................................................................178 Almonds | Natural | Toasted | Sliced [N51].......................................................................178 Almonds | Oil-Roasted | Salted [N84]................................................................................178 Almonds | Raw | Meal [N10].................................................................................. 162, 178, 184 Almonds | Raw | Whole [N14]..................................................................................................178 Almonds | Sliced [N13]................................................................................................................178 Brazil | Raw | Medium [N30].....................................................................................................179 Cashews | Roasted | Salted [N28]........................................................................................ 180 Cashews | Roasted | Unsalted [N52].................................................................................. 180 Cashews | Whole | Raw [N53]................................................................................................ 180 Chestnuts | Raw | Powder [N39].........................................................................162, 179, 185 Chestnuts | Roasted | Powder [N04]...............................................................162, 179, 185 Chestnuts | Whole [N22]............................................................................................................179 Hazelnuts | Chopped [N38]......................................................................................................179 Hazelnuts | Peeled [N27]............................................................................................................179 Hazelnuts | Raw | Whole [N26]...............................................................................................179 Hazelnuts | Roasted | Meal [N07]...................................................................... 162, 179, 184 Macadamia | Raw [N02].............................................................................................................179 Macadamia | Raw | Premium [N102]....................................................................................179 Pecan | Halves | Raw [N15]....................................................................................................... 180 Pecan | Pieces | Medium [N63].............................................................................................. 180 Pecan | Raw | Meal [N18]........................................................................................162, 180, 184 Pine Nuts [N31]............................................................................................................................... 180 Pine Nuts | Large [N01].............................................................................................................. 180 Pine Nuts | Mediterranean [N68]......................................................................................... 180

222

Pistachios | Chile-Lime [N57]...................................................................................................181 Pistachios | In Shell | Roasted | Salted [N58]...................................................................181 Pistachios | Jalapeño [N178].....................................................................................................181 Pistachios | Raw | Shelled [N16]..............................................................................................181 Pistachios | Salt & Pepper [N177]............................................................................................181 Walnuts | Black | Pieces [N25]................................................................................................181 Walnuts | English | Raw [N24]..................................................................................................181 Walnuts | Nuggets [N37]............................................................................................................181

Rice Black Rice Black Rice [X30]...................................................................................................................136, 145 Japonica | Black [X43]......................................................................................................136, 145 Purple | Sticky [X05]..........................................................................................................136, 145 Brown Rice Arborio Rice | Brown [X38]............................................................................................135, 144 Basmati Rice | Brown [X08].....................................................................................................135 Brown Rice | Long Grain | Pecan Style [X24].................................................................135 Brown Rice | Rice Flour [X101]................................................................................................138 Brown Rice | Rice Flour | Organic [OX75]........................................................................138 Brown Rice | Sprouted [X47]...................................................................................................135 Calrose Rice | Brown [X18]........................................................................................................135 Long Grain Brown Rice [X28]..................................................................................................135 Loto Rice [X92]...................................................................................................................... 135, 145 Red Rice Natural Red [X23]................................................................................................................136, 145 Red | Camargue [X29].......................................................................................................136, 145 Red | Himalayan [X14]........................................................................................................136, 145 Red | Himalayan-Style | Parboiled [X88].................................................................136, 145 White Rice Arborio Rice [X06]........................................................................................................................138 Arborio Rice | Italian [X16]........................................................................................................138 Arborio Rice | Organic [OX06]...............................................................................................138 Baby Basmati Rice (Kala Jeera) [X17]......................................................................139, 144 Bamboo Rice [X26].............................................................................................................138, 145 Basmati Rice [X03]...............................................................................................................138,144 Basmati Rice | Aged [X34]...............................................................................................138,144 Basmati Rice | Organic [OX93]...............................................................................................138 Basmati Rice | Premium [X44].......................................................................................138,144 Bomba Valencia Rice [X62]............................................................................................138, 144 Calasparra Rice [X61].........................................................................................................138, 144 Carnaroli Rice [X20]...........................................................................................................139, 144 Kokuho Rose Rice® [X37]...............................................................................................139, 145 Mochi Rice [X19]...................................................................................................................139, 144 Rice Flour [X39]..............................................................................................................................138 Sushi Rice [X07]....................................................................................................................139, 144 Thai Jasmine Rice [X04]..................................................................................................139, 144 Thai Jasmine Rice | Organic [OX04]...................................................................................139 Vialone Nano Rice [X64]..................................................................................................139, 144 White Rice | Parboiled [X48].........................................................................................139, 144 Wild Rice Wild Rice [X01].......................................................................................................................137, 145 Wild Rice | Broken [X13].............................................................................................................137 Wild Rice | Canadian | Organic [OX01]...............................................................................137 Wild Rice | Quick Cook [X15]..........................................................................................137, 145 Wild Rice | Rice Flour [X12].......................................................................................................137 Rice Blends Asian Rice | Blend [X45]............................................................................................................140 Auburn Rice | Blend [X41].........................................................................................................140 Fregola Rustica | Blend [X57]................................................................................................140 French Gourmet | Blend [X52]...............................................................................................140 Himalayan Red Rice | Blend [X98].......................................................................................140 Jasmine Rice | Blend [X55]......................................................................................................140 Midnight Rice & Legume | Blend [X60].............................................................................140 Scarlet Rice | Blend [X51]..........................................................................................................140 Spanish Rice | Blend [X53].......................................................................................................140 Speckled Brown Rice | Blend [X89]....................................................................................140 Speckled Sushi Rice | Blend [X42].........................................................................................141 Spring | Blend [X50]......................................................................................................................141 White & Wild Rice | Blend [X40].............................................................................................141 Wild Rice | Blend [X46]..............................................................................................................140 Seasoned Rice & Grain Blends Butternut Squash Risotto [X73]............................................................................................143 Cajun Dirty Rice [X78].................................................................................................................142 Coconut Curry Rice [X71]..........................................................................................................142 Coconut Green Curry Rice [X79]..........................................................................................142 Cuban Mojo Rice & Beans | Organic [OX92]...................................................................142

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Heritage Medley | Organic [OX88].......................................................................................142 Lowcountry Red Rice | Organic [OX89]............................................................................142 Mediterranean Pilaf | Organic [OX85].................................................................................142 Paella Rice [X65].............................................................................................................................142 Paella Rice With Peas [X74].....................................................................................................142 Porcini Risotto [X70]....................................................................................................................143 Porcini Risotto | Ready Rice [X66].......................................................................................143 Pumpkin Risotto [X87]................................................................................................................143 Royal Quinoa Medley | Organic [OX86]............................................................................142 Saffron Rice [X22].........................................................................................................................142 Salsa Verde Rice [X81].................................................................................................................142 Spanish Rice [X82]........................................................................................................................143 Spinach Florentine Risotto [X72]..........................................................................................143 Thai Coconut Red Rice [X80]..................................................................................................143 Truffle Parmesan Risotto [X91]...............................................................................................143

Sauce & Condiment Starters Goan Coconut Curry Starter [H782]...................................................................................113 Indonesian Rendang Curry Starter [H781]........................................................................113 Jamaican Coconut Curry Starter [H783]...........................................................................113 Manchamanteles Mole Sauce Starter [H809]................................................................113 Oaxacan Mole Amarillo Sauce Starter [H806]..............................................................113 Oaxacan Mole Negro Sauce Starter [H807]...................................................................113 Pipian Mole Verde Sauce Starter [H808].........................................................................113 Piri Piri Sauce Starter [H763]....................................................................................................112 Romesco Sauce Starter [H761]................................................................................................112 Sambal Asam Condiment Starter [H839].........................................................................112 Sambal Curry Condiment Starter [H840].........................................................................112 Sambal Oelek Condiment Starter [H838].........................................................................112 Szechuan Chile-Crisp Condiment Starter [H863].........................................................112 Thai Green Coconut Curry Starter [H779]........................................................................113 Thai Peanut Sauce Starter [H862].........................................................................................112 Thai Red Coconut Curry Starter [H780]............................................................................113 Umami Sauce Starter [H762]...................................................................................................112

Seasoning Blends Africa Chakalaka [H816].................................................................................................................. 80, 100 Chermoula Seasoning [H669]....................................................................................... 80, 100 Dukkah (nut-free) [H666]................................................................................................ 80, 100 Dukkah [H571]........................................................................................................................ 80, 100 Ethiopian Berbere Spice [H459].................................................................................. 80, 100 Harissa Spice Blend [H508]........................................................................................... 80, 100 Maghreb Seasoning [H817]............................................................................................. 80, 100 Piri Piri Blend [H670].......................................................................................................... 80, 100 Ras El Hanout [H166]......................................................................................................... 80, 100 Suya Spice [H814]................................................................................................................ 80, 100 Asia Asian Seasoning Salt-Free [H563].............................................................................84, 105 Bulgogi Seasoning [H699]...............................................................................................84, 104 Citrus & Ginger Spice Blend [H473]............................................................................84, 104 Five Spice Powder [H52]...................................................................................................84, 104 Gochujang Seasoning [H624]........................................................................................84, 104 Indonesian Rendang Curry Powder [H727].............................................................84, 93 Japanese Yellow Curry Powder [H512].......................................................................84, 93 Kimchi Seasoning [H647].................................................................................................84, 104 Korean Black Garlic Seasoning [H568].....................................................................84, 105 Pho Seasoning [H764]........................................................................................................ 85, 105 Seaweed Furikake [H765]................................................................................................ 85, 105 Shichimi Togarashi [H478]............................................................................................... 85, 105 Sriracha Seasoning [H575].............................................................................................. 85, 105 Thai Coconut Green Curry Powder [H534].............................................................. 85, 93 Thai Red Curry Powder [H569]....................................................................................... 85, 93 Vietnamese Lemongrass Rub [H471]......................................................................... 85, 105 Xinjiang Szechuan Rub [H864]..................................................................................... 85, 105 Central & Latin America Adobo Seasoning [H383]................................................................................................. 86, 105 Ancho-Honey Citrus Spice [H564]..............................................................................86, 106 Chile-Lime Adobo Seasoning [H668].......................................................................86, 106 Chile-Lime Seasoning [H565]........................................................................................86, 106 Chimichurri Blend [H514]..................................................................................................86, 106 Chorizo Spice Blend [H646]...........................................................................................86, 106 Cuban Mojo Spice Blend [H671]....................................................................................86, 106 Mexican Mole Spice Blend [H510]................................................................................. 87, 107 Fajita Marinade Seasoning [H377]................................................................................87, 106 Garlic Chile-Lime Seasoning (Pollo Asado) [H566]...........................................86, 106 Jamaican Jerk Seasoning [H369].................................................................................87, 106 Jerk Seasoning [H168]...................................................................................................................87

Merkén Chile Blend [E69]............................................................................................................87 Peruvian Spice Blend [H643].......................................................................................... 87, 107 Salsa Verde Seasoning [H511].......................................................................................... 87, 107 Taco Seasoning [H380]...................................................................................................... 87, 107 Curry Garam Masala [H76].....................................................................................................82, 93, 102 Goan Curry Powder [H728]......................................................................................82, 92, 102 Hot Curry Powder [H70]....................................................................................................92, 102 Indonesian Rendang Curry Powder [H727]................................................... 84, 93, 102 Jamaican Curry Powder [H725].................................................................................... 93, 102 Japanese Yellow Curry Powder [H512]............................................................. 84, 93, 102 Kashmiri Saffron Curry Powder [H588].............................................................82, 93, 102 Madras-Style Curry Powder [H16]........................................................................82, 93, 102 Curry Powder | Organic [OH16].............................................................................................. 92 Curry Powder | Hot | Salt-Free | Organic [OH504].............................................92, 102 Curry Powder | Sweet | Salt-Free | Organic [OH506]................................................. 92 Ras El Hanout [H166]................................................................................................. 80, 93, 100 Rogan Josh Curry Powder [H726]........................................................................82, 93, 103 Tandoori Spice Blend [H90].....................................................................................82, 93, 103 Thai Coconut Green Curry Powder [H534].................................................... 85, 93, 103 Thai Red Curry Powder [H569]............................................................................. 85, 93, 103 Vadouvan French Masala Curry Powder [H451]...........................................82, 93, 103 Vindaloo Curry Powder [H570]..............................................................................82, 93, 103 Europe Basque Seasoning [H578]...................................................................................................83,101 French Mustard & Herb Blend [H462]..........................................................................83,101 Herbes De Provence [H20].................................................................................................83,101 Italian Herb Blend [H305]....................................................................................................83,101 Mediterranean Spice Blend [H470]................................................................................83,101 Paella Seasoning [H217]........................................................................................................83,101 Quatre Spices [H88]...............................................................................................................83,101 Spanish Rice Blend [H466].................................................................................................83,101 India Hot Curry Powder [H70]......................................................................................................82, 92 Garam Masala [H76]...............................................................................................................82, 93 Goan Curry Powder [H728]................................................................................................82, 92 Kashmiri Saffron Curry Powder [H588].......................................................................82, 93 Madras-Style Curry Powder [H16]..................................................................................82, 93 Panch Phoron [H540]................................................................................................................... 82 Rogan Josh Curry Powder [H726]..................................................................................82, 93 Tandoori Spice [H90]...................................................................................................82, 93, 103 Vadouvan French Masala Curry Powder [H451].....................................................82, 93 Vindaloo Curry Powder [H570]........................................................................................82, 93 Middle East Advieh [H637]...........................................................................................................................81, 103 Baharat Spice Blend [H475]..............................................................................................81, 103 Kabsa Spice Blend [H467]................................................................................................ 81, 104 Pilpelchuma Seasoning [H639]...................................................................................... 81, 104 Zahtar [H57].............................................................................................................................. 81, 104 Zhoug Seasoning [H638]................................................................................................... 81, 104 North America Alamo Blend Chili Seasoning [H567].........................................................................88, 108 BBQ Seasoning [H376]...................................................................................................... 88, 107 Cajun Blackened Seasoning [H167]............................................................................ 88, 107 Cajun Blackening Blend [H368].................................................................................... 88, 107 Canadian Steak Seasoning [H139]............................................................................... 88, 107 Cape Cod Seasoning [H375]........................................................................................... 88, 107 Chipotle BBQ Seasoning [H374].................................................................................. 88, 107 Chipotle Creole Rub [H474]............................................................................................ 88, 107 Coffee Chile Pepper Rub [H461]...................................................................................89, 108 Everything Bagel | Blend [H767]..................................................................................89, 108 Everything Bagel | Blend | Organic [OH767]................................................................... 89 Garlic & Pepper Steak Seasoning [H371]..................................................................89, 108 Gumbo Filé Seasoning [H78]..........................................................................................89, 108 Hickory BBQ Seasoning [H424].....................................................................................89, 107 Hickory Steak Seasoning [H432]..................................................................................89, 108 Nashville Hot Chicken Seasoning [H690]................................................................89, 109 Prime Rib Rub [H223].........................................................................................................89, 109 Traditional All-Purpose Seasoning [H224]......................................................................................90, 109 Classic Spice Brine [H786].........................................................................................................90 Everything Better Blend [H867]...................................................................................90, 109 Ginger Spice Brine [H787]..........................................................................................................90 Lemon Pepper Blend [H372]....................................................................................................90 Mulling Spices [H83]............................................................................................................90, 109 Pastrami Spice [H829]........................................................................................................90, 109 Pickling Spice [H355]..........................................................................................................90, 109

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Index Pizza Seasoning [H296]....................................................................................................90, 109 Porcini Mushroom Rub [H549].......................................................................................90, 110 Poultry Seasoning [H353]........................................................................................................... 91 Poultry Spice Rub [H460]..........................................................................................................90 Pumpkin Pie Spice [H351]............................................................................................................ 91 Seafood Spice Blend [H472]..............................................................................................91, 110 Smoked Peppercorn Sage Rub [H536]....................................................................90, 109 Tri-Mix Seasoning [H330]............................................................................................................ 91 Truffle Dust Blend [H672]....................................................................................................91, 110 Truffle Parmesan Seasoning [H645].............................................................................91, 110 Truffle, Parmesan & Black Garlic Seasoning [H577].............................................91, 110 Umami Dust Seasoning [H597]........................................................................................91, 110 Chef’s Specialty Kit Apple Cider Vinegar | Powder [H520]................................................................................ 95 Balsamic Vinegar | Powder [H521]........................................................................................ 95 Black Garlic | Powder [H231].....................................................................................................94 Black Salt (Kala Namak) [H94]................................................................................................ 95 Dawadawa | Ground [H195]................................................................................................72, 95 Hickory Smoke Flavor [H465]..................................................................................................94 Lemon | Powder [H519]...............................................................................................................94 Lime Juice | Powder [F104].......................................................................................................94 Malt Vinegar | Powder [H522].................................................................................................. 95 Mesquite Smoke Flavor [H464]..............................................................................................94 Napa Cabbage | Powder [H625]............................................................................................94 Orange | Powder [H589].............................................................................................................94 Prague Powder #1 [H447].................................................................................................. 62, 94 Red Miso | Powder [H611]............................................................................................................94 Red Miso | Powder | Organic [OH611]..................................................................................94 Red Wine Vinegar | Powder [H328]...................................................................................... 95 Soy Sauce | Powder [H517]........................................................................................................94 Tamari | Powder | Organic [OH613].......................................................................................94 Tamarind | Powder [H515]..........................................................................................................94 Truffle | Dust [H672]...................................................................................................................... 95 Umami Dust Seasoning [H597]........................................................................................ 91, 95 White Vinegar | Distilled Powder [H523]........................................................................... 95 Worcestershire sauce | Powder [H518]............................................................................... 95

Seeds Hemp Hearts [N73].......................................................................................................................182 Hemp Seeds | Shell-On | Toasted [N85]............................................................................182 Pumpkin Seed Kernels (Pepitas) | Dry Roasted [N65]..............................................182 Pumpkin Seed Kernels (Pepitas) | Dry Roasted | Organic [ON65].....................182 Pumpkin Seed Kernels (Pepitas) | Roasted | Salted [N20].....................................182 Pumpkin Seed Kernels (Pepitas) | Sprouted [N88].....................................................182 Pumpkin Seeds (Pepitas) | Granulated [N32].................................................................182 Pumpkin Seeds | Dry Roasted | Granulated [N69]......................................................182 Raw Pumpkin Seed Kernels (Pepitas) [N03]..................................................................182 Sunflower Seeds | Raw [N09].................................................................................................182 Sunflower Seeds | Roasted | Salted [N55].......................................................................182 Sunflower Seeds | Salt-Free | Roasted [N34].................................................................182

Snacks Almond Trail Mix [P303].............................................................................................................212 Asian Snack Mix [P308]..............................................................................................................212 Autumn Harvest Salad Topper [P309]...............................................................................212 Black Soybeans | Roasted | Salted [P37]..........................................................................213 Broad Beans | Roasted | Salted | Split | Peeled [P38]................................................213 Broad Beans | Spicy [P33].........................................................................................................213 Cancha Serrana [P25]..................................................................................................................213 Chickpeas | Masala Roasted [P13].........................................................................................213 Chocolate Gems [P05]................................................................................................................212 Classic Trail Mix [P302]...............................................................................................................212 Country Market Snack Mix [P312].........................................................................................212 Crunchy Corn | Chile Lime [P24]...........................................................................................213 Crunchy Corn | Salted [P16].....................................................................................................213 Dark Chocolate Covered Espresso Beans [P27]...........................................................212 Deluxe Nut Mix [P305]................................................................................................................212 Fried Green Peas [P18]................................................................................................................213 Fruit & Seed Mix [P40].................................................................................................................212 Rice Crackers [P01].......................................................................................................................213 Sesame Sticks [P14]......................................................................................................................213 Soy Nuts | Roasted | Salted [P15]..........................................................................................213 Tavern Snack Mix [P307]............................................................................................................212 Tropical Fruit Mix [P304]...........................................................................................................212 Tropical Snack Mix | Blend [P306]........................................................................................212 Wasabi Black Beans [P32]........................................................................................................213 Wasabi Four Color Bean Mix [P31].......................................................................................213 Wasabi Green Peas | Natural [P35]......................................................................................213 Wasabi Peas [P03]........................................................................................................................213

224

Yellow Soybeans | Roasted | Salted [P36].......................................................................213

Sun-Dried Tomatoes Sun-Dried Tomatoes | Natural | Diced [T13]....................................................................197 Sun-Dried Tomatoes | Natural | Halves [N53]................................................................197 Sun-Dried Tomatoes | Natural | Julienne [T12]..............................................................197 Sun-Dried Tomatoes | Natural | Minced [T15]................................................................197 Sun-Dried Tomatoes | Natural | Powder [T23]................................................... 197, 205 Sun-Dried Tomatoes | Super Red | Diced [T22]............................................................197 Sun-Dried Tomatoes | Super Red | Halves [T02]..........................................................197 Sun-Dried Tomatoes | Super Red | Julienne [T07]......................................................197 Sun-Dried Tomatoes | Traditional | Diced [T10]............................................................197 Sun-Dried Tomatoes | Traditional | Halves [T01]...........................................................197 Sun-Dried Tomatoes | Traditional | Julienne [T06].....................................................197 Sun-Dried Tomatoes | Traditional | Minced [T11]..........................................................197

Vegetables & Vegetable Powders Beet | Powder [V01].................................................................................................................... 202 Black Garlic | Cloves [H230]........................................................................................... 73, 206 Black Garlic | Ground [H231].......................................................................................... 73, 206 Broccoli Florets [V02]............................................................................................................... 202 Butternut Squash | Flakes [V03]......................................................................................... 203 Butternut Squash | Pieces [V33]......................................................................................... 203 Carrot | Diced [V35].................................................................................................................... 203 Carrot | Diced | Organic [OV35]........................................................................................... 203 Carrot | Powder [V04]............................................................................................................... 203 Cassava | Flour [V32]........................................................................................................162, 203 Celery | Cross-Cut [V05].......................................................................................................... 203 Garlic | Domestic | Powder [H362]............................................................................. 73, 206 Garlic | Granulated [H18].................................................................................................. 73, 206 Garlic | Minced [H113]......................................................................................................... 73, 206 Garlic | Powder [H343]...................................................................................................... 73, 206 Garlic | Premium | Minced [H595]............................................................................... 73, 206 Garlic | Roasted | Powder [H316]................................................................................. 73, 206 Green Bell Pepper | 1/4” Diced [V06]............................................................................... 202 Green Bell Pepper | 3/8” Diced [V07].............................................................................. 202 Green Bell Pepper | Granulated [V09]............................................................................. 202 Jerusalem Artichoke | Powder [V10]................................................................................ 202 Kale | Flakes [V11]......................................................................................................................... 203 Kombu [V12]................................................................................................................................... 203 Leek | Powder [V13]............................................................................................................ 74, 204 Napa Cabbage | Roasted | Extract Powder [H625]..........................................94, 204 Nori | Kibbled [V15].....................................................................................................................204 Nori | Sheets [V14].......................................................................................................................204 Onion | Chopped [H138]....................................................................................................75, 207 Onion | Granulated [H229]...............................................................................................75, 207 Onion | Granulated | Organic [OH229]......................................................................75, 207 Onion | Minced [H317].........................................................................................................75, 207 Onion | Minced | Organic [OH317]...............................................................................75, 207 Onion | Powder [H184].......................................................................................................75, 207 Onion | Powder | Organic [OH184]..............................................................................75, 207 Onion | Toasted | Minced [H504].................................................................................75, 207 Onion | Toasted | Powder [H476].................................................................................75, 207 Potato | 3/8” Diced [V08]........................................................................................................204 Pumpkin | Flakes [V37].............................................................................................................204 Pumpkin | Pieces [V36].............................................................................................................204 Pumpkin | Powder [V16]...........................................................................................................204 Red Bell Pepper | 1/4” Diced [V17]..................................................................................... 202 Red Bell Pepper | 3/8” Diced [V19].................................................................................... 202 Red Bell Pepper | Granulated [V22].................................................................................. 202 Red Bell Pepper | Powder [V23].......................................................................................... 202 Red Bell Pepper | Roasted | 1/4” Diced [V18]............................................................... 202 Scallions [V24]............................................................................................................................... 205 Shallots | Freeze-Dried [H155].......................................................................................79, 207 Spinach | Flakes [V25]............................................................................................................... 205 Spinach | Flakes | Organic [OV25]...................................................................................... 205 Spinach | Powder [V26]............................................................................................................ 205 Spinach | Powder | Organic [OV26]................................................................................... 205 Squash Blossoms [V30]........................................................................................................... 205 Sun-Dried Tomatoes | Natural | Powder [T23]................................................... 197, 205 Tomatillo | Powder [V31].......................................................................................................... 205 Tomato | Powder [V27]............................................................................................................. 205 Tomato | Powder | Organic [OV27].................................................................................... 205 Vegetable | Blend [V28]........................................................................................................... 205

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