Vanilla Extract 2 oz Bottle: K
Our extract is made using the highest quality, Bourbon vanilla beans from Madagascar. |
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Your Price: $4.76
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Vanilla Extract 4 fl oz Bottle: K
Our extract is made using the highest quality, Bourbon vanilla beans from Madagascar. |
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Your Price: $8.45
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Poppy Seed Blue Whole (Papaver somniferum) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. These are the 'poppy seeds’ called for in all the bread and cake recipes. Great baked on bread or into cake. Although the word has become taboo, 'poppy seeds' are opium poppy seeds, the seeds of papaver somniferum. These are viable seeds that will sprout beautiful poppies, should you care to adorn your garden, or just have chewy small sprouts for your salad. Then again, you may just prefer to experiment with the innumerable cake and bread recipes that call for poppy seeds. The number of strudel, croissant, dumpling and jam recipes that call for poppy seeds is absolutely mouthwatering. Ground poppy seeds are a common thickening agent in Indian cooking, used for spicy sauces. Japanese shichimi togarashi, an all-purpose spice mix, takes advantage of poppy seeds' nutty flavor. |
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Your Price: $8.01
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Whip Topping - 20 Lb Whip Topping: GR
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Sticky Bun Smear - 40 Lb Sticky Bun Smear: GR
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Xanthan Gum Powder 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. Xanthan gum is produced by fermenting corn sugar. Xanthan Gum is made by the fermentation of corn sugar with a microbe called Xanthomonas campestris, from which the name is derived. Xanthan gum is a long chain polysacharide composed of the sugars glucose, mannose, and glucuronic acid. The backbone is similar to cellulose. It is a slimy gel that forms thick mixtures and gels in water. It is most commonly used as a stabilizer, emulsifier and thickener in dairy foods such as yogurt and sour cream and salad dressings. It replaces the gluten in yeast breads and other baking. ''I think Xanthan Gum is THE key to better Gluten Free baking. I tend to use a little more than the recipes call for and find it makes for a much better result. The last batch of Brownies I cooked (with 1 tsp X Gum instead of 1/2 tsp as in the recipe) were rapidly eaten by my non-GF family and I had to make another batch the next day.'' Recipe from ''The Almost No-Fat Holiday Cookbook'' by Bryanna Clark Grogan: Bryanna’s Gluten-Free High-Fiber Flour Mix Makes about 13 cups 7 1/2 cups brown rice flour 2 1/2 cups potato starch 1 1/4 cups tapioca flour 1 cup ground flax seed 1 cup chickpea flour or soy flour 4 and 1/2 tablespoons xanthan or guar gum (see note below) Mix well and store in a moisture-proof container in in the freezer. Use cup-for-cup instead of regular flour. NOTE: Because non-gluten flours lack the structure that gluten provides, xanthan gum or guar gum is often added to gluten-free baked goods. This mixture contains enough xanthan or guar gum for cakes, cookies, pancakes and quick breads. For yeast breads, you may have to add up to 1 teaspoons more gum per cup of gluten-free flour. http://www.bobsredmill.com/recipe/ingredient.php?pid=431: Gluten Free Lemon Scones This recipe was adapted from The Lemon Scones recipe from Amherst Shore Country Inn - Amherst Nova Scotia. Ingredients: 1 cup White Bean Flour 1-1/2 cups White Rice Flour 5 tsp Baking Powder 2 tsp Xanthan Gum 1/4 cup Honey 1/2 cup Butter, cold 2 Eggs 1 Tb Grated Lemon Peel 1/3 cup Fresh Lemon Juice 1/2 cup Water Preheat oven to 400 degrees, set aside an ungreased baking sheet. In a large mixing bowl combine flours, baking powder and xanthan gum; cut in butter with pastry blender. In another bowl mix together the honey, eggs, grated lemon peel, lemon juice and water. Add liquid mixture to the dry ingredients and stir with fork. Turn dough out onto a lightly floured surface and knead 10 times. Pat dough into round shape 1'' thick and brush with lemon juice; sprinkle with 1 tablespoon of granulated sugar. Cut into wedges and place edges onto baking sheet and bake for 30 mintues. Gluten Free Walrus Bread for the Bread Machine Set the dough cycle for basic white and you are good to go. Ingredients: 1 cup Garbanzo Bean Flour 1-1/2 cups White Rice |
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Your Price: $19.80
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Poppy Seed Blue Whole (Papaver somniferum) 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. These are the 'poppy seeds’ called for in all the bread and cake recipes. Great baked on bread or into cake. You may enjoy experimenting with the innumerable cake and bread recipes that call for poppy seeds. The number of strudel, croissant, dumpling and jam recipes that call for poppy seeds is absolutely mouthwatering. Ground poppy seeds are a common thickening agent in Indian cooking, used for spicy sauces. Japanese shichimi togarashi, an all-purpose spice mix, takes advantage of poppy seeds' nutty flavor. |
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Your Price: $12.75
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Apple Pie Spice Powder 1 lb: C
Sweetgrass Braid Wildcrafted (Hierochloe odorata) One 24 '' Braid: C (Click to Enlarge) Our Price: $5.37 List Price: $5.97 Shipping Weight: 1.00 ounces SKU: 202245_C Quantity: This is Starwest's nitrogen-flushed double wall silverfoil pack. |
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Your Price: $11.27
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Angelica Root C/S Cert. Organic (Angelica archangelica) 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. Angelica root is used as a tea, strong decoction, extract and essential oil. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Angelica root for 'Loss of appetite, peptic discomforts such as mild spasms of the gastrointestinal tract, feeling of fullness, flatulence. 'Side Effects: The furanocoumarins present in angelica root sensitize the skin to light. Subsequent exposure to UV radiation can lead to inflammation of the skin. During treatment with the drug or its preparations, prolonged sun-bathing and exposure to intense UV radiation should be avoided.' 'Daily dosage: 4.5 g of drug; 1.5 - 3 g fluidextract (1:1); 1.5 g tincture (1:5); equivalent preparations; 10 - 20 drops of essential oil. Actions: Antispasmodic; Cholagogue; Stimulates the secretion of gastric juices.' Angelica root is also used as an expectorant for coughs and bronchitis. Its essential oil relieves intestinal colic and flatulence. Grieve's Classic 'A Modern Herbal': 'Angelica is largely used in the grocery trade, as well as for medicine, and is a popular flavouring for confectionery and liqueurs. The appreciation of its unique flavour was established in ancient times when saccharin matter was extremely rare. The use of the sweetmeat may probably have originated from the belief that the plant possessed the power of averting or expelling pestilence.' 'An Oil of Angelica, which is very expensive, was prepared in Germany some years ago: it is obtained from the seeds by distillation with steam, the vapour being condensed and the oil separated by gravity. One hundred kilograms of Angelica seeds yield one kilolitre of oil, and the fresh leaves a little less, the roots yielding only 0.15 to 0.3 kilograms. Like the seeds themselves, the oil is used for flavouring. Besides being employed as a flavouring for beverages and medicinally, Angelica seeds are also used to a limited extent in perfumery.' 'Medicinal Action and Uses: The root stalks, leaves and fruit possess carminative, stimulant, diaphoretic, stomachic, tonic and expectorant properties, which are strongest in the fruit, though the whole plant has the same virtues.' 'Angelica is a good remedy for colds, coughs, pleurisy, wind, colic, rheumatism and diseases of the urinary organs, though it should not be given to patients who have a tendency towards diabetes, as it causes an increase of sugar in the urine.' 'It is generally used as a stimulating expectorant, combined with other expectorants the action of which is facilitated, and to a large extent diffused, through the whole of the pulmonary region.' 'It is a useful agent for feverish conditions, acting as a diaphoretic.' 'An infusion may be made by pouring a pint of boiling water on an ounce of the bruised root, and two tablespoonsful of this should be given three or four times a day, or the powdered root |
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Your Price: $13.59
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Poppy Seed Cert. Organic (Papaver somniferum) 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. These are the 'poppy seeds’ called for in all the bread and cake recipes. Great baked on bread or into cake. Although the word has become taboo, 'poppy seeds' are opium poppy seeds, the seeds of papaver somniferum. These are viable seeds that will sprout beautiful poppies, should you care to adorn your garden, or just have chewy small sprouts for your salad. Then again, you may just prefer to experiment with the innumerable cake and bread recipes that call for poppy seeds. The number of strudel, croissant, dumpling and jam recipes that call for poppy seeds is absolutely mouthwatering. Ground poppy seeds are a common thickening agent in Indian cooking, used for spicy sauces. Japanese shichimi togarashi, an all-purpose spice mix, takes advantage of poppy seeds' nutty flavor. |
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Your Price: $17.03
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Sesame Seed Natural Whole Cert. Organic (Sesamum indicum) 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. Sesame seeds are available hulled or unhulled. We are probably most familiar with the milky white hulled seeds found on baked goods. Unhulled, or Natural, the seeds vary in colors such as assorted shades of brown, black and even red. Black seeds are difficult to obtain but make a most attractive garnish. To bring out their nutty flavor, toast the seeds in a small, dry skillet or for about 15 minutes in a 350 degree oven. The benne seed, as sesame is known in the South, enhances more than breads and desserts, try sprinkling the seeds over steamed vegetables or a crumb-topped casserole. Sesame is one of the most delicious, nutritious and versatile of the culinary seeds. Sesame seeds are popular the world over. Throughout Eastern Asia they are most often used toasted. The Near East likes them untoasted and dried. Mexico's complex mole poblano meat sauce numbers sesame seeds among its many ingredients (including meat stock, spices, raisins, tomatoes and cocoa). Tahini paste, made from ground dried sesame seeds, is popular throughout West Asia and the Middle East. The bread spread hummus, originated in Israel and Lebanon, made from chickpeas, tahini, olive oil, lemon juice and parsley, is now a popular healthy snack the world over. Green Beans and Sesame Seeds: http://www.happycookers.com/wc.dll/recipes/divulge/B21223.html: 1-2 pounds young green beans, stemmed but with the tender green tip intact ¼ cup roasted sesame seeds 1 teaspoon red pepper flakes, or to your taste ¼ cup extra-virgin olive oil 2 tablespoons fresh lemon juice 2 cloves garlic, minced salt and pepper to your taste Plunge the beans into a large pot of rapidly boiling water and cook, uncovered, until they just become tender, about 3-5 minutes. Taste them frequently and do not overcook them. When they just lose the raw flavor, immediately pour them into a colander and rinse thoroughly in cold water to stop cooking and to retain the bright green color. When drained well, toss with remaining ingredients and serve at room temperature. Sesame Seed Cookies: http://www.cookierecipe.com/az/SesameSeedCks.asp: Makes 7 dozen 4 cups all-purpose flour 1 cup white sugar 1½ cups shortening 3/4 cup milk 1/8 teaspoon anise oil (optional) 2 ounces sesame seeds 1: Combine flour and sugar in a bowl. Cut in shortening with a pastry blender-or work with your hands - until mixture resembles coarse meal. 2: Add anise oil (optional) small amount for it is very strong, to ½ cup of the milk and add to flour mixture. Gradually add more of the milk mixing until dough holds together. 3: Pull off small portions of dough and roll between palms of the hands into a roll about finger size. Roll in sesame seeds. Seeds stick better if put in sugared water and taken out and put on a clean lintless cloth. Roll on cloth with seeds, then flatten out too about ¼-inch thickness. Cut in |
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Your Price: $5.60
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Vanilla Beans Whole Bourbon Cert. Organic (Vanilla planifolia) 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla 'tlilxochitl,' 'black flower.' It flavored their 'cacao water,' 'cacahuatl' in the Aztec tongue Náhuatl, 'chocol haa' in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are 'inferior' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you've extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open. 2 Seeds |
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Your Price: $127.50
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Apple Fiber Powder (Malus sylvestris) 1 lb: C
This is Starwest's nitrogen-flushed double-wall silverfoil pack. A delicious and nutritious addition to innumerable recipes and blends. Apple fiber, dried apple solids and dried apple pulp. |
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Your Price: $10.42
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Baking Powder-Double Acting: 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. 'To leaven' means to make light; to raise. Leavening agents are responsible for the volume in most baked food products. They are responsible for expanding the air bubbles that have been mixed, creamed, kneaded or whipped into the batter. This results in a delicious recipe, with lots of volume--only as long as there are adequate air bubbles. Leaveners also contribute to a baked goods' taste, coloring and texture. Baking powder is basically a blend of acid (most commonly calcium acid phosphate or cream of tartar) and baking soda (alkali - sodium bicarbonate), creating carbon dioxide bubbles when both moistened and heated. It is known as a double acting chemical leavener -- it begins release carbon dioxide as soon as it is moistened, and again when heated in the oven. (There are single acting baking powders, but are rarely used by home bakers). Always use double acting in recipes; it is virtually the only type available in grocery stores. Baking powder does not need an acidic ingredient to release its leavening power, as baking soda does, because it contains its own; baking powder contains 30 percent baking soda and monocalcium phosphate, both of which are an acid. Store baking powder tightly covered in a dry place. Baking powder stays fresh for about one year. Check the container for the expiration date. Substitute for 1 teaspoon baking powder: Combine ½ teaspoon cream of tartar and ¼ teaspoon baking soda. |
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Your Price: $4.48
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Baking Soda Powder: 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. 'To leaven' means to make light; to raise. Leavening agents are responsible for the volume in most baked food products. They are responsible for expanding the air bubbles that have been mixed, creamed, kneaded or whipped into the batter. This results in a delicious recipe, with lots of volume--only as long as there are adequate air bubbles. Leaveners also contribute to a baked goods' taste, coloring and texture. Baking powder is basically a blend of acid (most commonly calcium acid phosphate or cream of tartar) and baking soda (alkali - sodium bicarbonate), creating carbon dioxide bubbles when both moistened and heated. It is known as a double acting chemical leavener -- it begins release carbon dioxide as soon as it is moistened, and again when heated in the oven. (There are single acting baking powders, but are rarely used by home bakers). Always use double acting in recipes; it is virtually the only type available in grocery stores. Baking powder does not need an acidic ingredient to release its leavening power, as baking soda does, because it contains its own; baking powder contains 30 percent baking soda and monocalcium phosphate, both of which are an acid. Store baking powder tightly covered in a dry place. Baking powder stays fresh for about one year. Check the container for the expiration date. Substitute for 1 teaspoon baking powder: Combine ½ teaspoon cream of tartar and ¼ teaspoon baking soda. |
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Your Price: $2.83
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