Exceptional Ingredients

The Tastiest Foods on the Planet

This is the best liquorice I’ve had since I was in Finland. Yummy!

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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!

Click here to see all our food "aisles"

Featured Products

Feuilletine Flakes Hazelnut Creme Cookie Recipe

Eating Feuilletine Flakes by the handful is like the best cookie ever, but not quite. By adding luxurious hazelnut creme from Andrea Slitti and a bunch of fabulous chocolate you get a cookie that has just about everything you might want, since it is like a great candy bar!

I had a sample here one day and I’m hooked on it now. It’s my comfort food.

Winter Greens and Farro Recipe

“This recipe is delicious..though I've made some adjustments...I definitely used less than 2/3 cups of olive oil...more like 1/3 cup. I used Kale and steamed it before adding it to the cooked Farro....I used mixed dried fruits...It looks great and tastes awesome...I am so glad I found this recipe to use up my Kale and experiment with Farro!”
— Heidi

Villa Jerada Kefta Rub

When you first open the jar and go for a pinch the first thing you will notice is the silky smooth feel between your thumb and forefinger. Wow! This incredibly fine grind is amazing! Understand it is not a powder like so many commercial spice blends. This Kefta has texture and feels fabulous. And the “whiff” is wonderfully effervescent. It is smooth and distinct, complex and simple all at the same time. Though initially the aroma is “recognizable” with cumin leading the “flavor”, it shares the olfactory epithelium with the other spices for a perfect balance ...

Howdy Drew Wasn’t the rain AWESOME!!?? All is well here. I hope you all are well. 😊

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La Trinquelinette Strawberry Jam

Sometime you just want a strawberry jam!

One of the All-Time Greats
“This is a wonderful jam, and I consider myself to be a "jam guy". My daughters claim I obsess on jams, and they may be right. La Trinquelinette's Strawberry Jam is sublime. Great texture. The flavor is alive. Just the right sweetness. This one I would buy by the case.”
— John

NeoCocoa Black Sesame Seed Toffee Brittle

my kind of treat
“This black sesame seed toffee brittle chocolate is my kind of treat. It’s the perfect amount of sweet to feel indulgent but not guilty. The rich burnt sugar taste of the toffee is great with the black sesame crunch, pulled out with a smidge of salt. Coated in chocolate. Really good.”
— Tina

Loved this!
“Bought this on a whim and it's delicious! Not too sweet, and the chocolate didn't overwhelm the savory sesame seeds. I will buy this again!”
— Holly

Love this cocoa powder. Thanks - in Hawaiian: Mahalo!

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Cold Mountain Dry Rice Koji

The Secret Ingredient!

If anything can turn straw into gold, it would be Koji. I suspect that those who say Koji is not magic, don’t believe in magic. Even when they see right before their very eyes. For some things in life, explanations are only there to take the fear away from that which cannot be explained.

Easy to use with incredible results.
“After hearing about Shio Koji, a lot, it was time to give it a try. With Cold Mountain Koji it was as simple as adding the Koji rice, some water and salt. After 10 days +1 it was ready. Since then I have tried it on and in just about everything. Fish, meats, vegetables, anywhere I would normally add a dash of salt, including on my eggs. The effect has ranged from subtle to profound. This is my new secret ingredient. Combine it with a good soy sauce for even more effect in stir fry or fried rice. Marinate meats before grinding them into sausage or even in burgers. The possibilities are many. If you are into fermenting then definitely give this a try. You will be back for seconds...”
— Alan

Wild-Caught Canned Tuna

From the Northwest

This sashimi-grade young tuna is individually caught with single hook lines and is flash frozen solid at sea right after it is caught, making it a sustainable canned tuna, as well as a tasty one! Averaging up to 50% less mercury than many common store brands, this tuna has more omega 3 fatty acids than most salmon!

All of Lummi Island's wild-caught canned tuna comes from one second-generation tuna fisherman, Paul Hill, and his crew, who care about the fish and making sustainable canned tuna. Because of the special gear they use, they get virtually no bycatch.

“This was hands-down one of the best canned tunas I’ve ever had and it’s not even oil-packed! I was expecting dry and dense, as water-packed tuna often is. This was so flavorful, moist and delicious on its own that I had it straight from the can, with just a small blast of lemon juice. It easily rivals any of the fancy Italian and Spanish olive oil-packed tuna brands. It’s the perfect tuna to build a Salade Niçoise around!!!”
— Tina - James Beard Foundation's Editor of the Year award, Food & Wine Magazine

Cocoa Powder

As seen in Saveur Magazine (Saveur 100) and Chocolatier Magazine.

This Dutch process 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 wonderful Dutch cocoa powder has a touch of ground vanilla bean. Our regulars know what a great cocoa this is! Please note that the cocoa comes in a commercial service pack.

Great Stuff
“Bought for truffle-making Christmas 2010. Wow, this is the best! I have always loved Valhrona, but glad I gave this a try. I planned to share/ gift give, as 500 truffles later, I've hardly used any......... Can't say enough great things about it. ....”
— Tina

Thank you. Especially for Alford oatmeal. So pleased they are back!!!!!!

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The best of the best hard-to-find ingredients from around the world to make your food taste great!
 

We at ChefShop are committed to finding and offering only the best ingredients from around the world. We personally select foods made by local and international artisans who are dedicated to preserving and creating food traditions.

Click here to see all our ingredients here.

   
Lummi Island Wild Albacore Tuna Wild-Caught Canned Tuna From the Northwest

I want to tell you a wonderful fish story. It started with a trip out-of-state and ended with meeting a neighbor I hadn’t met before. Funny how that works some time. Not exactly a next door neighbor, but a neighbor to the north by about 90 minutes as the car drives…

This was hands-down one of the best canned tunas I’ve ever had— *****

"and it’s not even oil-packed! I was expecting dry and dense, as water-packed tuna often is. This was so flavorful, moist and delicious on its own that I had it straight from the can, with just a small blast of lemon juice. It easily rivals any of the fancy Italian and Spanish olive oil-packed tuna brands. It’s the perfect tuna to build a Salade Niçoise around!!!"
-- Tina - James Beard Foundation's Editor of the Year award -Food & Wine Magazine

     Shop now for Lummi Island Wild-Caught Canned Tuna!


"Your newsletter is very dangerous, because it makes me want to try everything" - Dee



La Trinquelinette Apricot Jam French Apricot Jam
Sometimes unrequited love is worth it!

Outstanding!

"I’ve always been a “strawberry” flavor loyalist. My father used to love apricot jam....I decided after visiting Paris in 2019(thank goodness we went when we did) I’d give this apricot jam a try. Far and away the best quality and flavor....went back to reorder and was too late. Sold out. Says it all right? I used it first on a fresh baked lemon ginger scone from a local Seattle area bakery. Have it on pre-order now. ❤️!"      Shop Now for La Trinquelinette Apricot Jam!


Kishibori Shoyu - Soy Sauce Kishibori Shoyu
Kishibori Shoyu is manufactured by Takesan Company. Takesan was established in early 20th century by Yoshiji Takebe.

Kishibori is located on the small island of Shodoshima in the Seto Inland Sea. 1 of only 14 artisan brewers, the Shodoshima Island-based family-run shoyu brewers are featured in the Netflix series "SALT FAT ACID HEAT".

Wow!

"I so enjoyed the series "Salt Fat Acid Heat", so when I saw that ChefShop carried this, I decided to try it. WOW! I was blown away by the taste and smell of what no-kidding real soyu. I used a small daub on my bean soup, a splash in my sautéed greens--it has such a bright umami taste--you can use this for any dish that you want to add a more complicated salty flavor. Really yummy!"
-- alice

Worth every cent

"This is by far the best soy sauce ever. Regular grocery store sauces taste like an entirely different product. Kishibori is rich, complex, and full of that elusive umami flavor. Highly recommend!"
-- pamela

Shop now for Kishibori Shoyu!

    

"I love stopping in the store, but am glad there is delivery available right now!"


Baking Ingredients Baking
All the things you might want for baking

High-quality and hard-to-find specialty baking ingredients are all here for you to discover.

From high cocoa butter content couverture chocolates (like Valhrona and Felchlin) and Cocoa Powders, to organically-grown vanilla extracts, paste and powder, specialty sugars, hard-to-find flours, and baking ingredients from professional kitchens.

Looking for something we don't have in our online baking ingredients store? Give us a call and let us know and we will seek it out for you.

Check out the selection of baking goods!

    
Chesnok Red Organic Hard-neck Garlic Chesnok Red
Organic Hard-neck Garlic

There are over 300 varieties of hardneck and softneck garlic grown in the world. In grocery stores today, softneck is the most common. It lasts a long time and travels well, which is why much of the garlic sold everywhere is softneck.

Hardneck garlic is more akin to wild garlic, and with that there is more garlic flavor, different flavors, spicy hot flavors. Altogether hardneck is lovely garlic.

There are many subspecies of hardneck garlic. The five main varieties we sell include: Rocambole, Purple Stripe and Porcelain.

Hardneck garlic is easy to peel, often with giant cloves. This garlic is the best!
     Shop now for Chesnok Red Organic Hardneck Garlic!
 


"Whomever writes the newsletter is wicked - too many temptations!" - Mary




Cold Mountain Dry Rice Koji Cold Mountain Dry Rice Koji the secret ingredient!

Easy to use with incredible results

"After hearing about Shio Koji, a lot, it was time to give it a try. With Cold Mountain Koji it was as simple as adding the Koji rice, some water and salt. After 10 days +1 it was ready. Since then I have tried it on and in just about everything. Fish, meats, vegetables, anywhere I would normally add a dash of salt, including on my eggs. The effect has ranged from subtle to profound. This is my new secret ingredient. Combine it with a good soy sauce for even more effect in stir fry or fried rice. Marinate meats before grinding them into sausage or even in burgers. The possibilities are many. If you are into fermenting then definitely give this a try. You will be back for seconds..."
-- alan

Shop Now for Cold Mountain Dry Rice Koji!


Chateau Virant AOC Olive Oil Chateau Virant AOC Olive Oil Amazing Gold Medal Award Winning French Olive Oil!

To the nose it is wild, full of olive, and is super tingly to the inner nostril hairs.

The color is a light yellow green, without any dark shadows or edges on the spoon.

To the tip of the tongue there are some great wonderful soft touches. It feels good. The flavor of the oil is distinct and you can taste it here with just a touch.

Full of richness, a mouthful will surprise you. It starts like a nice french oil, buttery and vapory, and just as it disappears there is an explosion of olive and if you pay attention, your nose will tingle again, and then you will get this almost assault, a large tickle, actually a massive tickle, that makes you cough. Some might think it is a peppery finish, which it is, yet it is not an Italian peppery kick.

Shop now for Chateau Virant AOC Olive Oil!


"Love this cocoa powder. Thanks - in Hawaiian: Mahalo!" - kate

ChefShop Cocoa Powder

Cocoa Powder As seen in Saveur Magazine (Saveur 100) and Chocolatier Magazine.

Best Cocoa on the Planet!

This Dutch process 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 wonderful Dutch cocoa powder has a touch of ground vanilla bean.

"I have been using this exclusively for years now. I have a 'secret' brownie recipe that I make with this cocoa, syrup made from the cocoa and only the best ingredients. Everyone goes ga-ga over them. Syrup - so easy to make - anything that calls for cocoa I use this. Sometimes I mix just a touch into my coffee from a treat. If you have not tried this yet you need to. You WILL NOT be disappointed!!!"
-- ellie    Check it out here.




"I’ll never be a cook, but I look forward to your newsletter every Saturday and dream. Thank you!"


ChefShop Gift Certificate
Give the gift of food
Share your favorite foods with your peoples. You know they love to cook but haven't a clue what's in their pantry? Let them decide!

Share your love and give the love of food!
 

"For the breadth and quality of its offerings, nothing equals ChefShop.com. In addition to well-chosen examples of an Italian kitchen's staples... there are excellent products from other parts of the world and, in season, fresh salmon from the Northwest, plus an item that has all but disappeared from neighborhood markets, genuinely tree-ripened, sugary fruits."
- Marcella & Victor Hazan

 

About ChefShop:

At Chefshop.com we search the world to find the best of the best, from Baking Chocolate to Estate Grown first press Extra Virgin Olive Oils. We search the world to find and source hard-to-find foods and ingredients created by family owned producers, like ourselves, to share with you.
We taste test, cook test and eat everything we sell.

 
Click here to see what we are doing in the store in response to COVID-19
 

About ChefShop

At Chefshop.com we search the world to find the best of the best, from Baking Chocolate to Estate Grown first press Extra Virgin Olive Oils. We search the world to find and source hard-to-find foods created by family owned producers, like ourselves, to share with you.

 

We taste test, cook test and eat everything we sell.