We're proud to carry Garofalo artisanal pasta in store so that you can get quality dried pasta with a great shelf life and superior flavour.
We carry all kinds of pasta, but right now, we're mad about Bucatini. Our Garofalo bucatini sells for $2.99 and we suggest you buy a bag so you can try out our latest favourite: Bucatini with Parsley Walnut Pesto. So good!
Fresh and Healthy.
Tropix is a Toronto based confectionery company, founded by Denise Edwards , that specializes in candy made from coconut. The unique thing about our coconut drops is that they are made from fresh coconuts, not desiccated (dried) coconut. The coconut drops are made in small batches & consists of only four ingredients. The result is a crunchy irresistibly delicious treat that we KNOW you are going to love!
Convenience never tasted so good.
SpiceWorks, makes it SO easy to prepare outstanding ethnic sauces, marinades and dips. Developed in Surrey, British Columbia in 2007, using only the highest quality exotic spices & herbs from around the world. All you add is one or two simple ingredients & VOILA, dinner! We have included their BEST SELLING Butter Chicken, we know you are going to love it as much as we do!
The Garlic Box is Canada’s leading premier company of gourmet garlic food products, made with select cold-climate garlic. The Garlic Box process more than 40,000 lbs. of fresh Ontario garlic each year. Innovative products offer choice, locally sourced ingredients, that will elevate humble foods to star status - every day. Ontario garlic is prized for its superior health benefits & flavor. http://www.thegarlicbox.com/
Garlic Mango Dressing from the Garlic Box
Premium mango puree and select, local Ontario garlic combines into a lush, smooth dressing perfectly balanced for spinach & fruit salad, finishing sauce for meats or BBQ fruit. A delicious binder for vegetables, meat & seafood stir-fries.
Aji (pronounced Ah-HEE) is the Latin American word for all hot peppers. Used for centuries as a condiment and digestive stimulant, it is believed to have healing powers. Ají is traditionally used in moderation with every meal - Ají is for Latin America what Ketchup is for North America. Simply mash fresh avocados, add Aji and stir until you have the most delicious, easiest, perfectly chunky guacamole. You will find plenty of ways to use Aji, you're going to need more!
Cooking with Saffron
Saffron, the yellow-orange stigmas from a small purple saffron crocus, is the world's most expensive spice. That's because each flower provides only 3 red stigmas. One ounce of saffron = approximately 14,000 of these tiny saffron threads. The tiny red threads of saffron must be handpicked from the centre of the crocus flower. Fortunately, a little bit of saffron goes a long way. In fact, too much saffron can ruin a dish with an overpowering, medicinal taste. Saffron needs moisture to release its flavor. The best way to extract flavor from saffron is to soak the threads in hot (not boiling) liquid for 5 to 20 minutes.
As the saffron soaks, you'll notice the distinctive aroma indicating that your saffron "tea" is ready.
* Turmeric may be substituted for the colour properties, not the flavour. * Don't use wooden utensils when mixing saffron. Wood utensils tend to absorb saffron easily. Since saffron is so expensive, you won't want to waste any of it.
