Stocking Your Perfect Pantry - the Art of Good Eating

by Eliza Ward

First a quick note: This is meant to be a "living" article -- which means that I will add and change what products are listed here, along with their descriptions, from time to time. So, if a product listed below strikes your fancy, but I haven't written anything about it yet, check back in a while. Or better yet, let me know by emailing me (elizaw at chefshop.com), and I will get out my virtual pen, and ink something asap. Thanks! Eliza

Ode to Peter Kaminsky and "Culinary Intelligence"

In his book, Culinary Intelligence (Knopf, 2012), Peter Kaminsky talks about what ingredients he always has in his pantry at home in order to maximize what he calls his FPC, or “Flavor Per Calorie,” Index. Having his pantry well stocked is his favorite way to help ensure he’s able, at any time of the day or night, to cook just about anything and have it come out at least good, if not excellent – and worthwhile eating is his main goal. You see, Peter had a theory: If you focus on excellent flavor, not only will you eat less, because it will cost you more and therefore you will purchase less, but you will be more satisfied with your eating or dining experience in the end.

I could not agree with Peter more. While Peter’s list has a mix of fresh and shelf-stable items, it got me thinking about what’s in my essential pantry, and why. So, I decided to compile a list of my own, and share it with all of you. I call it Eliza’s Essential Pantry. It includes all the “basic” ingredients, mostly shelf stable, which I have in my pantry all the time, and also which I find I can no longer live (or cook) without. It’s not that I use all these ingredients in all my dishes all the time, but I do find that having them around makes cooking well much easier – especially those spontaneous meals that have to be pulled together at the very last minute. Also, with these ingredients in my pantry (or anyone else’s pantry, for that matter) I’m ready to rock’n roll at any time of the day or night - just like Peter.

By the way, an abbreviated version of this list (see asterisks (*)) is usually sent ahead whenever we travel, provided we are staying in a house or an apartment and plan to cook. And, whatever we don’t use becomes a nice “Thank You” gift for our hosts when we depart - and a nice way for our presence to nicely linger after we leave and go elsewhere. The nice thing is that this list translates to just about any cuisine in any geographical location. All of these ingredients were selected, just as Peter’s were, for their ability to maximize FPC. It all goes along with my basic philosophy that, when it come to cooking and eating, I would rather eat a little bit of something exceptional, than a lot of something mediocre. Although quality, fresh/local ingredients picked and purchased at the height of their season are key to putting out a quality meal, so is a well-stocked pantry filled with flavorful non-fresh ingredients, like those listed below. Bon appetit!

ANCHOVIES*
Anchovies are one of the secret ingredients of good Italian cooking; there is nothing like a little anchovy to put your cooking over the top. Filled with glutamic acid (that “umami” compound), anchovies act like a natural flavor enhancer. Most people cringe at the thought of eating anchovies, but what most people do not realize is that many tradtional dishes, especially in Italy, are more often than not made with anchovies – from pasta sauces to salad dressings – and you just don’t know it. See my article, “The Almighty Anchovy” for more information about the history and uses of anchovies in Italian cooking. But keep in mind, as the Italians learned decades ago, one anchovy goes a long way. Start with a small jar of anchovy filets in olive oil, and then, once you get the hang of it, move onto the large tin of salted anchovies. You can store salted anchovies in the back of the fridge for 6-9 months in a glass container. That way, you will always have anchovies on hand, and you can better control the salt content because you can soak salted anchovies in water or milk before you use them – because soaking an anchovy is more difficult once the fish has been fileted, and the filet has been placed in olive oil.

CHICKEN STOCK* or BEEF BONE STOCK
Real stock is one of the best ways to add flavor to just about any sauce or meat dish. In an ideal world, everyone would save their spent chicken carcass, boil them down for hours, and make a nice, collagen-rich liquid with hearty, meaty flavor. But who has time to do that these days? It’s more convenient and often better as well, just to have a tub of More Than Gourmet chicken stock or beef stock on hand. So much more flavorful and flavor-enhansing than those cartons of "stock" you get at the grocery store; usually made of water, salt and a little meat. (I would call what you get at the grocery store "broth" not stock, BTW.) A big tub is shelf stable, but will last about 6 months in the back of your fridge once opened – and believe me, these guys know how to make stock – after all, they do it for a living! Try it - you might never go back to boiling down those chicken carcasses again - or buying that watery salty stuff from the grocery store.

BERKSHIRE or MANGALITSA BACON
Good bacon is surprisingly hard to find. Most of the time I find bacon to be either too strongly smoked or too salty or both. Rick, at A&J Meats here in Seattle, makes wonderful Applewood-smoked Berkshire bacon, which is just right. This heritage breed of pig creates nice, meaty bacon with limited amounts of fat. However, if you're looking for a higher fat-to-meat ratio, you can seek out some Mangalitsa Bacon. The problem is that Mangalitsa is very hard to find, and only ChefShop.com makes the Applewood smoked variety. You can sometimes find Hickory Smoked, and it’s very good, but I wouldn’t consider it “cooking” bacon; the Hickory flavor is just too strong to add to a Carbonara sauce, for example. But, feel free ask us about Mangalitsa Applewood-smoked bacon – ‘cus you never know when we might have it back in stock.....

SALT PACKED CAPERS*
A preserved caper flower bud, salt-packed capers are hard to find in the US. So, if you do find some, stock up. Salt-packed is what you will find in Italy, and it’s definitely the way to go. Salt preserves the genuine caper flavor much better than brine or vinegar – which will make the caper soft and vinegary tasting over time. (I would call brine or vinegar packed capers "pickled capers". More commonly found in France, you would never find vinegar or brine packed capers in Italy, where the most famous capers are grown.) So, once you rinse your salt-packed capers of their excess salt, all you’ll taste is … well … caper. Imagine that! The most flavorful type of capers are the non-pareil. But, if you want them to add asthetic appeal as well as flavor, you can try some of the larger ones. I love them deep fried and added to salads, or atop of salmon.

PARMIGIANO-REGGIANO CHEESE
Don’t be fooled; look for genuine, DOP Parmigiano-Reggiano. The real deal is 100% regulated by the Italian government, from what breed of cows the milk comes from, to what they eat, to how they are milked, to how the milk is blended, to how the cheese is made, aged and cut. Everything is strictly defined and adhered to. And, more importantly, it makes a big difference in flavor and texture of the final product. ChefShop.com sells and ships Parmigiano-Reggiano three times a year by the season: Winter, Spring, and Summer. They are all good – and all different from one another. The wheels we sell are all aged least 3 years – and they come from a mountain farm, which means the cows graze freely – a fact which adds tremendous flavors to the milk and, ergo, the cheese. Supplies of each season are limited, so when you see us announce the next season of Parmigiano in our newsletter, act quickly, ‘cus we sell out, every time!

ESTATE EXTRA VIRGIN OLIVE OIL*
Know who grew and pressed your olive oil and when it was harvested. And, if you want genuine, first cold pressed, extra virgin olive oil, then be prepared to spend a little money. Oh, and did I mention? Make sure you buy it from someone you trust. There is nothing like the real deal, and there is a lot of fake, old and adulterated olive oil out there. We only sell state-bottled olive oils, because I make every effort to shorten the time and distance between the grower and me because, well, you never know. When it comes to the real deal, the flavor is exquisite, and the health benefits abound – as it's a great source of GOOD fats, meaning OMEGA-9 fat acids, the kind of fat your body needs to function well in so many ways - and a lot less of the kind your body doesn't need, like OMEGA-6 fatty acids. But, all that good stuff comes at a price. Because, all those things you want and like about good olive oil - the health benefits and the flavor - don't come cheap. And it's important to remember that all those flavorful and healthy polyphenols are destroyed when you heat them up over a marginal 240-300 degrees. That's why we recommend you buy true EVOO, and use it primarily for raw applications – like salads and dipping; and use Rice Bran Oil for cooking, searing, baking and deep frying. Also, everyone’s palate is different, and it takes some tasting to figure out what you like most. Personally, I like to have at least two olive oils on hand; one robust, peppery, green, grassy one - generally an early harvest oil and usually from southern Italy – and one fruit-y, olive-y and butter-y one - usually later harvest and usually from France or Spain. If you live in Seattle, come on down to our store some time, and taste some olive oils to see what you like. And for more informatioin about ins and out of the olive oil industry, click here.

TRADITIONAL and FLAKE SEA SALT*
There are three main types of salt: Traditional Sea Salt, Flake Salt and Mined Salt. French salts – Fleur d’Sel and Gray Salt – are variants of traditional sea salt. (Although some people - including almost everyone who lives in France - put Fleur d’Sel and Gray salt in their own category, but I think of them as traditional sea salts with a major twist. Click  here for more info about sea salt.) Although the flavors vary slightly from salt to salt, I mostly select salts based on their texture and health qualities. French gray salt has the highest non-sodium mineral content. And flake salts are easy to crush with just your hands, so it makes for a great table salt. But you should taste and feel for yourself, and decide based on what you like and need. Either way, stay away from Mortons, which is a mined salt, and sometimes has aluminum-based additives to help prevent it from clumping, or Kosher salt, which is pure sodium chloride and historically manufactured for the chemical industry by a large chemical company in the mid-west. Sea salts are not only healthier and taste better, but purchasing true, natural sea salt helps support small salt-producing communities all over the globe – many of which have been suffering since Morton’s marketing department kicked into high gear in the 1950’s.

BEANS, LENTILS & CHICKPEAS
The Pacific Northwest grows more legumes than just about any region in the world. Although much of the crop is sent overseas, we have relationships with a few growers and co-ops, which means we get regular shipments of fresh-crop dried legumes. And, as it turns out, freshness does count. Which also means that we have some varieties not available elsewhere. So take a look, and find out why beans and lentils are not only easy to make, and delicious and healthy to eat, but a great way, when mixed with grains, to create a protein rich and balanced meal for not that much money. Here is a Master Bean recipe from our website; it will tell you the trick to successfully cooking dried beans. However, in a pinch, the Ciao canned cannellini beans and Ciao canned ceci beans are fabulous, and a great way to go if you forgot to think last night about what you wanted to eat for dinner tonight. It turns out the canning process makes a HUGE difference in the quality of the final product - and noone cans things like the Europeans - literally. 

FARRO (or EMMER) and BLACK NILE BARLEY 

Lucky for us, Renee Featherstone, renaissance man and grain historian, lives near to us. Renee has been a pioneer in bringing Emmer (also known as Farro) to the US, along with a few other ancient grains, like Black Nile Barley, Spelt, Camelina, and Einkorn. Renee is also a pioneer in the art and science of “inter-cropping”. A fairly common practice in Germany, Renee brought the technique of planting two crops simultaneously in one field – in this case, Spelt and Camelina – back to the US as a way to increase crop yield for the famers, and decrease the need for natural pesticides and fertilizers. Camelina and Spelt are then harvested together, and separated after harvest. (See below for more information about Camelina Oil.) Farro is my favorite go-to whole grain, especially in the summer time. Farro Summer Salad Recipe is so easy to make, and when mixed with garbanzo beans, is a healthy alternative to potato salad at your next pot luck. Or, make the same recipe but use Black Nile Barley instead, and get the added purple polyphenols – the same health-enhancing compound as you will find in purple cabbage. And for pancakes, the Black Nile Barley Flour is killer. One of the best ways to get whole grain into your kids; they will absolutely love it!

ITALIAN PASTA/BIGOLI NOBILI PASTA*
Pasta is a staple pantry item in most American households. Long a favorite childhood food, few of us don’t have fond memories of their favorite pasta dishes, usually centered around spaghetti or a “hot dish”, like Mac n’ Cheese or noodle casserole. It turns out there is a big difference between commercially-produced pasta and artisan-produced pasta made with Italian grown wheat. The commercial product is made mostly with soft, GMO wheat, grown outside of Italy (so, not freshly ground), extruded at a high rate of speed through Teflon dies, and baked dry. In contrast, artisan Italian-made pasta uses hard durum non-GMO wheat, is grown and ground locally, is extruded slowly using traditional bronze dies - so the surface of the pasta is rough instead of perfectly smooth so your sauce can actually stick to your pasta - and it's slow dried to help retain its natural wheat flavor. The end result is flavorful pasta which marries easily with whatever sauce you put on top and which has a lower glycemic index because hard durum wheat is more slowly broken down in our bodies. So, if you are going to treat yourself to pasta, make it artisan-made pasta – your tummy and your brain will be happy you did! And if you are looking for a spaghetti-shaped pasta, there is no more flavorful (and it's all about flavor!) than the Bigoli Nobili from Sgambaro. Made with select wheat grown next door to Sgambaro's pasta factory, this specific pasta has an exceptional, nutty flavor that is aboslutely addictive. Try it once - you will never go back!

MISSION FIGS and MADJOOL DATES
I consider both Black Mission Figs and Madjool Dates to be gifts from the food gods. My husband, Tim, and I are opposites in so many ways; this fact does not surprise anyone who knows us well. And, one of the key ways we differ is which of these two fruits we like the most; I like figs, and he likes dates. So, what’s our solution? Get them both! Both make great fodder for a quick appetizer: Try Figs Stuffed with Chevre and Drizzled with Balsamic, OR Marcona Almond (see below) Stuffed Deviled Dates.

RICE BRAN OIL*
One of the most amazing cooking oils ever made, period! Instead of boring you with a long list of what makes Rice Bran Oil so great, you should just buy a jug, based on the fact that I love it so much, and see for yourself. Besides, a half a gallon is not that expensive, and it just might change your life. This is the oil to use for any application that requires any heat above what I would consider low (220-250 degrees) – sautéing, frying, deep frying or baking. (And, whatever you do, don’t use olive oil for any of the cooking techniques mentioned above. Olive oil is very delicate oil. See above for more information about NOT cooking with olive oil.) Click here for more information about Rice Bran Oil. 

BALSAMIC VINEGAR* and AGRO DI MOSTO*
Besides being unbelievably yummy, did you know that Balsamic Vinegar is a good source of Resveratrol? It stands to reason. Resveratrol is the polyphenol found in red wine. Since Balsamic is made from red wine grapes, and since balsamic is highly concentrated, it also stands to reason that about 1 tablespoon of 12-year balsamic has about the same amount of Resveratrol as a six ounce glass of red wine, but without the alcohol. I guess one could argue about whether the lack of alcohol is a good thing or a bad thing… But, honestly, I don’t use Balsamic or Agro di Mosto (Balsamic’s adolescent cousin) for its health benefits – I use it for its flavor. Rich, sweet, caramel-ly – it’s a flavor that is hard to match and hard to beat. Drizzle it over roasted veggies, atop a grilled steak, in a Balsamic Vinaigrette, or poured over freshly chunked Parmigiano-Reggiano cheese. Bon Appetito!

GRAVENSTEIN APPLE CIDER VINEGAR*
After Balsamic, Albert Katz’ Granvenstein Apple Cider Vinegar is my next most favorite vinegar. If you are an apple cider vinegar fan, you will love this version of it. Made the traditional way with the mother and all, the flavor difference between commercial brands, or even specialty brands, and this one is extraordinary. You see, commercial brands not only DO NOT use Gravenstein apples (which are amazing), but they will usually over-ferment their cider to 10-12% leaving no residual sugar, and then over-ferment their vinegar to 10-12% acidity to then dilute the final product in order to get back to the required 5-6% acidity - the official definition of vinegar. Making wine vinegar the commercial way is cheaper, but means you are also diluting the flavor. This apple cider vinegar is one of those products you have to try to really understand the difference between good and great. But be careful, once you try it, there’s no going back. It’s a key part of my winter-time go-to elixir – tablespoon of vinegar with a 1-1/2 teaspoons of Tasmanian leatherwood honey in warm water fixes everything that ails me during the cold and rainy depths of winter here in Seattle. Not only healthy – but delicious when you use the best ingredients. Try it – you’ll love it!

TASMANIAN LEATHERWOOD HONEY*
If you only want one honey in your pantry, make it this one. Famous the world over, Tasmanian Leatherwood Honey is hard to describe. Its sweet and slightly savory flavor is unique – and it grows on you over time. So, before you know it, you cannot live without the stuff. Produced by the Tasmanian Honey Company, Julian, the founder, has spent years not only producing this amazing, raw honey, but fighting big logging interests bent on felling the rainforests of Tasmania – all to keep his Leatherwood Honey production alive, and to protect the livelihoods of honey producers throughout the state - not to mention the looking out for the environment and defend against global warming..... If you measure his efforts based on taste alone, it has definitely been a fight worth fighting.

If you love honey, but the idea of Leatherwood Honey does not float your boat, check out our complete honey aisle. We specialize in mono-floral honey from all over the world. And not to toot my own horn or anything, but I think we have the finest selection in the industry. Take a look!

CAMELINA OIL
Camelina is one of the world’s healthest oils. It's better tasting than Flax Seed Oil, and just as good for you – or maybe even better. It contains almost the same balance of Omega 3 to Omega 6 fatty acids, but because it's high in Vitamin E, Camelina Oil is very shelf stable – though I still store it in the fridge. It has a nice, nutty flavor that works well in salad dressings. Or, you can do what I do, add a tablespoon to your morning smoothie or yogurt. It's not flavorless, but so much more pleasant than flax, and shelf stable to boot. Also, Camelina Oil is grown using a farming technique called, “Inter-Cropping”. So, it’s not only grown organically, but more sustainably as well. Chug-a-Lug!

HARD-NECK GARLIC
You can tell a hard-neck garlic when you see one – because the head will have a hard stock down the middle that you can feel when you push on it with your finger. Most garlic grown commercially both in the US and in Asia is softneck garlic – because softnecks are easier to grow and store. Although hard to come by, if you see hard-neck garlic, you should go for it. The flavor difference is significant -- although hard to describe. Plus, if dried properly, a head of hard-neck garlic will last 6-9 months -- if stored properly. The cloves will dehydrate over time, but the flavor is still all there.

WILD ITALIAN FENNEL POLLEN*
Another one of those secret Italian ingredients, even less known than anchovies, but just as transforming. Wild Fennel Pollen is like a culinary drug; once you start using it the possibilities are endless. It adds a mild licorice aroma that is distinct and lovely – but hard to pinpoint. Although Fennel Pollen Chicken is the standard at our house, you can add it to white fish, roasted chicken, Mac n’Cheese, even salads. The perfect foodie gift – delicious, unique and still a big secret.

POSARDI SARDINIAN CANNED WHOLE TOMOTOES*
Canned tomatoes are in every American household.  They are the base of every hardy pasta sauce, and who doesn't make pasta sauce? What most people will tell you is to only buy San Marzano tomatoes, when looking for tomatoes to make a sauce.  This is because the San Marzano are a plum-style tomato and plum tomatoes have less water than a beef steak tomatoes, and therefore have more dense tomato flavor. BUT ... and there is always a "but" ... these Posardi Canned Whole Tomatoes are more flavorful than any official San Marzano canned tomato I've ever tasted.  AND, they come from Sardinia, which is part of the Blue Zone -- which means they come from a place in the world where people frequently live long and healthy lives - well into their 100s. Is it the tomatoes?  We don't actually know what it is, but we do know Sardinia produced some of the best most flavorful tomatoes in the world - and in cooking, it's all about flavor. I think it's the soil.

OKINAWA RAW BROWN SUGAR* and JAGGARY SUGAR
Nobody makes sugar like the artisan producers on the Okinawan Islands in Japan. It's here that this very special brown sugar is made using long-held, traditional sugar-making methods. Unlike many brown sugars, which are made by mixing white sugar with molasses, Kokuto rich brown sugar is made by slowly cooking and reducing the sugarcane juice while never separating the molasses from the white sugar. That means all the flavor and nutrients of the original sugar cane are preserved, and as it turns out, sugarcane is one of the most healthy foods you can eat; antioxidant rich, it is a fighter of infections and helps strengthen your immunities. Rich in calcium, iron, potassium, vitamins B1 & B2 and essential amino acids. How about that!? I put it in my low-sugar chai to give it a little bitter-sweet boost - or sometimes I just eat the lumps straight out of the bag.  It's better than candy!

HANAMARUKI LIQUID SHIO KOJI
Koji is a type of fungus (Aspergillus oryzae) that is used in many Japanese culinary preparations, including sake, soy sauce, and miso. In the case of shio koji, rice is inoculated with the koji fungus and allowed to ferment for a period of time. During fermentation, enzymes produced by the koji break down the rice starches into simple sugars and convert proteins into amino acids, resulting in a complex flavor profile. In the case of this Liquid Shio Koji, the shio koji is filtered through a sake press, resulting in an amber-colored and shelf sable product that can be used both as a traditional koji, and as a flavor enhancer - like umami in a bottle. Liquid shio koji has a salty and slightly sweet taste with savory undertones. It can be used to enhances the flavor of various dishes, and the enzymes in shio koji also have a tenderizing effect on proteins - making it a useful marinade or seasoning for meats and seafood - and just about everything else. Once you figure out all the different ways you can use it, it's a kitchen must!

CRU SAUVAGE 68% WILD BOLIVIAN COUVERTURE CHOCOLATE
The history of this chocolate and the story of how it gets from the wilds of Bolivia, to the home of Swiss chocolate-maker, Felchlin, alone makes it worth trying. But, it's the flavor that will keep you coming back again and again. You can read more about Sr Volkner and his efforts to save the rainforests by creating a harvesting and distribution system for the cocoa treasures that hide in the wilds of the Bolivian and Peruvian rain forest here. But suffice it to say, this chocolate is a rare example of where the amazing back-story (which goes far beyond FAIR TRADE) AND the taste of the end product (with Felchlin's masterful chocolate-making process developed specifically for this special wild bean) come together to create a tasty treat that you will want to keep eating (or baking with) for the rest of your chocolate-loving days. Balanced, creamy, slightly bitter, and perfectly sweet and chocolate-y - you can't go wrong. Support the rainforest - eat Cru Sauvage Wild Bolivian Chocolate!

ITO SHOTEN DENEMON TAMARI
If you have a gluten-free person in your house, than this is the shoyu (soy sauce) for you. Many American consumers think of tamari as just gluten-free soy sauce. And, Ito Shoten’s tamari is, in fact, gluten-free - but it wasn’t designed to be a gluten free alternative to soy sauce. Tamari is a product in an of itself, that just happens to be gluten free; true tamari is the liquid you get when you press miso. Aichi Prefecture is known for its very dark, rich miso - because they age it a long time. So, naturally, Ito Shoten’s tamari is aged a long time too, adding tremendous depth and character - like a fine wine. Many of my restaurant accounts use it exclusively because they all the flavor of a high quality shoyu without having to worry about the gluten.

COL PABST ALL MALT AMBER-LAGER WORCESTERSHIRE SAUCE
Never mind the really long name - this Worcestershire Sauce is the tops.  I would not make a Caesar Salad Dressing without it! An old-fashioned list of ingredients - replete with anchovy paste - made with a traditional malt amber lager as it's base, instead of water. What?!?!? That's right -- you heard it! Beer! That's one of the things that makes this worcestershire sauce so damn good. An old family recipe developed by the eldest son (Gustavo) of the Pabst Brewing Company founder (Captain Fredrick) - way back in the day. And now they make it and bottle it - just for you and us. Sweet!

DRIED AGEN PRUNES
If you have never eaten Dried Agen Prunes, then you are missing one of the food god's most delicious fruits. Let's face it, the French generally know what they are doing when it comes to food, and these sweet orbs are no exception. When you try one of these pitted sun dried plums for the first time, you realize that not all prunes are the same. With their micro-thin skins and super concentrated sweetness, these are absolutely melt-in-your-mouth delicious, and just as good for snacking as they are for both sweet or savory dishes. They come from plums that are a hybrid of a local fruit and the exotic damask plum, first brought to France from Syria in the 12th century. Every fall, the local Agen plums are shaken from the trees, dried first in the sun and then finished in a barely warm oven. The result is a large, plump semi-dried fruit with a deep, spicy aroma and rich, lovely flavor - a summer harvest that's ready to be enjoyed all winter long! But don't eat too many at one time - unless, or course, you need help in that department. I've done that ... it's not pretty.

HERITAGE SHORTBREAD
OK. OK.  Shortbread is not an ingredient. But these Heritage shortbread cookies are too good NOT to have in your pantry. What makes them so good?  It's the butter! With shortbread cookies, it's all about the butter.  Willow makes her shortbread with the best butter money can buy -- made fresh and very, very locally -- by her neighbor. And, boy,  can you taste the difference! Turns out Jullia was right - "everything tastes better with butter!" And don't miss her Chocolate-dipped Shortbread cookies (available only during the holidays), and her Lemon Shortbread cookies - both "to-die" for.

Other products I can't live without, but about which I have not yet written:
SKIN-ON MARCONA ALMONDS*
CHEFSHOP COCOA POWDER*
SUPERFINE CASTER SUGAR
POMODORACCHIO TOMATOES*
ARTICHOKE HEARTS WITH STEMS
ORTIZ TUNA*
REED AVOCADOS (sadly, not currently available)
OATMEAL OF ALFORD PINHEAD OATS*
MANGALITSA PIG LARD
KISHIBORI TRADITIONAL SHOYU
ORTIZ SARDINES
ESPELT WINE VINEGARS
MOSHIO JAPANESE SEAWEED SALT
FURIKAKE
RED AND BLACK QUINOA
RUE & FORSMAN LONG GRAIN BROWN RICE
BONTEDOLCE PISTACHIO CREAM

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Keywords: Eliza's, Essential, Pantry, anchovy, anchovies, tuna, ortiz, capers, pernigotti cocoa, oatmeal of alford, reed avocados, wild italian fennel pollen, camelina oil, hard neck garlic, balsamic, vinegar, rice bran oil, olive oil, balck nile barley, emmer, farro, parmigiano-reggiano,