These berries are used dried and then crushed to impart a sharp, savory, pine-like flavor to food. They have been used in norther European and Scandinavian cuisine mostly in meat dishes and sauerkraut. These refreshing juniper berries are excellent for balancing rich, gamey, or fatty food. They compliment beef, fish, lamb, wild game, pork, and cabbage dishes. They also work well with other spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice, onion, and garlic.
Although this pretty star-shaped spice has a similar smell and taste to anise and fennel, it has a more distinctive sweet not akin to licorice. It matches well with sweet potatoes or pumpkin as well as poultry and seafood. Chinese cuisine often utilizes star anise in poultry or pork dishes; it is also a key ingredient in popular Chinese 5-spice powder. In Vietnamese cuisine, star anise is a power player in beef pho. It is an ideal flavoring for roast chicken and goes well with braised fish, scallops, and in clear soups.
VERMONT MAPLE SEA SALT
This is a natural sea salt infused with real Vermont maple syrup! The flavor is out of this world. Try it on absolutely anything. Roasted vegetables, pasta, meats, popcorn, bread dipper (w/ olive oil).
SRIRACHA SEA SALT
Sriracha and sea salt - two ingredients that make everything better!! Enjoy the tangy Thai heat of sun-ripened chilies infused into all natural flake sea salt. Warm and spicy, with a garlicky and slightly vinegary taste, Sriracha Sea Salt adds zest to roasted nuts, snack mixes, and popcorn. Use it in soups, sauces, noodles, ramen, pizza....etc, etc, etc. The real question is: What cant you use it on!?