Pride of the Farm
You thought you knew chili, paprika, and turmeric? Think again. Former chef Ethan Frisch's trio of extraordinary, single-origin spices showcases how the best farming location, growing techniques, and hand processing build delectably distinctive flavors and aromas.
Black Urfa Chili: Rich, malty. Grown in Turkey, the chilis are ripened, sun-dried, and cured in their own juices for a deeper flavor. Try it in: stews, tomato sauces, salad dressings, eggs, even brownies and other desserts.
Smoked Paprika: Rich, deeply smoky, savory/sweet. Sourced from Spain, the sweet pimentón peppers are dried for several weeks over oak coals, intensifying their flavor. Try it on: eggs, potatoes, roasted vegetables, popcorn, corn on the cob, hummus, and stews.
Ayurvedic Tumeric: Sweet and floral, without the metallic bitterness found in lower quality turmeric. Organically grown in India, it's irrigated using a special water conservation method, then hand-harvested, sun-dried, and ground fresh. Try it in: curries, sweet and savory salad dressings, stew, baked goods, lattes, and teas.