ChefShop.com delivers hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition - welcome to our new store! July 21, 2025

  • Pasta

    Pasta

    "Everything you see I owe to spaghetti." -- Sophia Loren, actress

    Pasta

  • Pulses

    Pulses

    2016 International Year of the Pulses Pulses are grain legumes that are...

    Pulses

  • Japanese Pantry

    Japanese Pantry

    ChefShop.com offers a large selections of high quality Japanese ingredients available all...

    Japanese Pantry

U-NA NUMA EVOO

To the nose, the first whiff is definitely olive oil. To the eye, it’s a very delicate yellow green color that is quite enticing. The first sip is light banana-eee, with some very light hints of artichoke and avocado with the overall feeling of a cloud. It all disappears very quickly. That wonderful bitterness transitions a nice, gentle but very present, tickle and a cough is produced in the back of the throat. That is a pretty special quality...

Shop Now for this new oil!

Some of our Favorite Things

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Baking

My most important relationship with cookies has been eating them. 

In medieval Europe, bakers used small amounts of cake batter to test the heat of their ovens. These "test cakes" would bake quickly, allowing the bakers to determine if the oven was ready for larger batches of bread or cakes. These small test cakes were the early ancestors of modern cookies, called "koekje" in Dutch. Koekje is the word meaning “little cake” and the origin of our favorite daily word, cookie. 

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  • Tonga Bourbon Vanilla Extract 2X
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HeiLaLa

Tonga Bourbon Vanilla Extract 2X

$29.95 USD
$0.00 USD $29.95 USD
Sale Restocking - choose Notify me

No chemicals or nasty synthetic imitations here. Only the best organic vanilla beans are used for cold extraction and unique aging process. The result? A true vanilla aroma and the purest taste imaginable...

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Don't Know Beans?

Check out our beans

Not all beans (in a can) are created equally. I know because I have been testing them religiously for months now. And I can tell you there are ones (cans) that let you know hours later, or sometimes even sooner than that, that you have eaten them and then they continue to remind you, continuously, for what can seem like eternity.

Click here get more Fibre in your diet

Rice is Nice

We choose some of the best here

The history of rice spans thousands of years, beginning with its domestication in Asia and expanding globally through trade, migration, and the forced movements of enslaved people.The story of rice begins in ancient times, with early cultivation in China around 10,000 BCE, where wild rice was first domesticated in the Yangtze River Valley.

Read more about rice and see our selection

Organic Moroccan Saffron

75,000 BLOSSOMS!

According to Greek mythology, there are a few variations to the story as to the origins of the Crocus flower. It appears that the nymph, Smilax, was involved in a relationship with the mortal, Krokus, who, with a bit of bad luck, was turned into the flower that produces Saffron.

Saffron is harvested from the fall-flowering plant, Crocus sativus, which is a member of the Iris family. It is native to Asia Minor, where it has been......

225,000 Hand-Picked Stigmas make a single pound!

Chef Brady Williams

Chef Brady Ishiwata Williams is a James Beard Award–winning chef whose culinary style blends Japanese-American heritage with hyper-local, seasonal Northwest ingredients... at TOMO in Seattle - click here to read more about the Chef.

Click here to see the Chef's favorite ingredients

Just arrived

Amber River Soy Sauce

Nestled in the heart of Xiluo Township, Yunlin County, Taiwan, Yu Ding Xing has been a renowned producer of traditional Taiwanese soy sauce for three generations. Founded in 1958, this family-owned brewery maintains its artisanal approach to soy sauce making.

Their commitment to traditional techniques, including long fermentation and wood-firing, creates a distinct flavor profile and preserves Taiwan's culinary heritage.

The creation of this Amber River Soy Sauce is made from black soybeans, unlike the yellow soybeans used in many other parts of Asia.

Shop Now and read our tasting notes here

Back-in Stock ChefShop Cocoa Powder

And NEW!

New! We have spent the last 2 years looking and testing for a new ChefShop cocoa powder to replace our original recipe and venerable favorite which is no longer available.

This Deep Dark Dutch-processed dark unsweetened cocoa powder is in a class unto itself. We have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor.

This "service pack" of ChefShop cocoa powder is designed for commercial users like baristas, bakers, and gelato makers. It is sealed in a thick zip-lock style bag for production baking with a Plain Jane label. Like many of the foods and ingredients that go to the back of the house, the contents are more important than being pretty.

And price relative to quantity is also a crucial 

Shop now for the our new Cocoa Powder

Smoked Mole Sauce

Bunches & Bunches

This is really, really, good! Full of wonderful flavor that you can add to eggs in the morning, sandwiches at lunch and rice and beans for dinner! Versatile! Not hot.

Mole sauce (MOH-lay) is a traditional Mexican sauce. Its history dates back many centuries and is rooted in indigenous Mexican cuisine..

Shop Now for Mole Sauce

Baslsamic Vinegars

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E V O O

  • Nunez de Prado Organic Olive Oil Flower of the Oil Single Estate

    Nunez de Prado Organic Olive Oil

    Extra Virgin Olive oil from gravity extraction but before the olives are pressed through mats. Unfiltered with very low acidity (0.1%) - much lower than required to be called "extra virgin". Blend of fourteen varieties, principally Picuda, Picual and Hojiblanca.

    Remove the oversized cork, which is quite satisfactory and easy too.

    The smell is wonderful, just as you would want a newly opened bottle of olive oil to be!

    Shop now for Nunez de Prado 
  • Les Terroirs De Marrakech Olive Oil

    Les Terroirs De Marrakech Olive Oil

    With three ticks of the second hand and the burn sets in and three coughs and you know you have a wonderful olive oil.

    With a full feel, the tip of the tongue gets this great olive taste, almost as if you are eating the olive from which it came. I love the feel of this Moroccan olive oil. Delightfully full of flavor, yet so clean the oil evaporates leaving a wonderful memory.

    Click here to read the tasting notes 
  • Casina Rossa Sorrento Lemon Olive Oil

    Casina Rossa Sorrento Lemon Olive Oil

    The Californians use Meyer lemons and the Umbrians use Sorrento lemons. Each has its own personality and adds something special to these oils.

    We are loving the artisan Sorrento lemon infused olive oil because it's perfect for fish or oven blasted vegetables, like asparagus.

    It fills the nose with a wonderful lemon scent, without any bitter notes. To the eye it has a nice yellow green color and darkens with depth.

    Lemon Olive Oil from Abruzzo, Italy 
See all the Extra Virgins Olive oils here

Beautiful Vinegars

Vinegar

Vinegar has a long history dating back over 5,000 years, with its origins tied to the accidental fermentation of wine and other alcoholic beverages.The term "vinegar" comes from the French "vinaigre", meaning "sour wine," as vinegar is essentially fermented alcohol converted into acetic acid by bacteria.Ancient civilizations like the Egyptians, Greeks, and Romans used vinegar in cooking, for preservation, and as a medicinal tonic.

See our wide selection of Vinegars here

Recipes we use

See our recipe box here

We have been collecting recipes for over 25 years from Chefs' and cookbooks to share with you.

Make good food here

Find the hot stuff you want

Cruise our Hot Sauce Aisle

We taste a lot of hot sauces so you don't have too. If you all you want is screaming hot toppings we might not be for you. But if you want heat and flavor too then check out what have found. Learn why we like them and maybe you will as well.

Get hot click here