Piment d’ Espelette is often used as a substitute for black pepper in the Basque country and in common Basque dishes such as spicy Piperade. Use it on grilled meats, ham (jamon) or in sausages. Mix Espelette Pepper into mayonnaise or in sauces. Sprinkle it on mashed potatoes, eggs or on sandwiches.

Produced from Nocellara olives cultivated by gianfranco Becchina. His estate is located near the Greek Ruins of Selinunte in Western Sicily. Gianfranco produces Olio Verde with a passion and extreme desire for perfection. The olives are hand harvested early in October each year, they are at their peak, still green for a high quality oil. Within hours of picking the olives are sorted, washed, and pressed. Thsi oil has a distinguishing character, pronounced bouquet, bright green hue, and very slight acidity. This oil is unfiltered and sediment will settle at the bottom.

Urbani oils are extremely concentrated, allowing you to use less to get big truffle punch. Drizzle over vegetables or thinly-sliced meat and stir into risotto or cooked pasta.

The older the balsamic, the greater the depth and richness of flavor. This balsamic is made from the juice of Trebbiano and Lambrusco grapes that are only cultivated surrounding Modena, Italy.

All natural honey from Provence, produced by Le Mas des Abeilles in France. Lovely jar with floral motif on the lid.

Rustichella D'Abruzzo is renowned for its quality products. Their 100% pure Italian Honeys are no exception. Chestnut Honey is used in households throughout Italy in the cooking of various dishes. It is not as syrupy-sweet as other honeys, which makes it an excellent choice for brushing onto baked chicken breasts or adding to baked acorn squash.

Artisan Lavender Flower Honey by LaTienda.com

From Chef Tom Douglas. Our three most popular rubs - Salmon, Chicken and Steak - wrapped in a net bag with a recipe and 'How to' brochure.

Sweet full flavored paprika, mildly fruity but with a touch of heat, and cold smoke it in small batches over apple wood. The deep smoky flavor and aroma plus the brilliant red hue of this versatile spice adds zing to any dish!

These herbs can be used for the barbecuing or cooking of all kinds of meat: beef, veal, pork, lamb and for all types of fish to which they contribute a zest of tatse. This mixture of Provencal herbs may be used also in sauces and for seasoning pizzas.

Fennel Pollen is collected from wild fennel. Flowers are picked at full bloom and then dried and screened to assure the sweetest and best flavor possible. Often referred to as the "Spice of Angels", Fennel Pollen makes any ordinary dish extraordinary.