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Spices

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  1. Pasquale Bros. - Chiquilin

    Spain (Spain)

    Red Meat, Vegetables, White Meat


    Chiquilín Smoked Paprika is the typical rich and complex Spanish pepper spice with smokey overtones and will release its unique flavor particularly well in paella, beef and lamb dishes or on the grill and roasted vegetables. The Spaniards have developed a particular technique for producing their famous smoked paprika. Dried slowly over smoldering fires fed by local oak for an infusion of greatness, their peppers are steadily driven to their concentrated essence and are then stone ground. The result: A much more complex, pronounced and powerful aroma and flavor than other sun-dried varieties! One note: Since paprika has a very high natural sugar content, be careful not to overcook the spice or it will burn. Add only to dishes when liquids are present and be mindful with high heat. > Learn More

  2. US$56.97

    Vince Gasparro's Quality Meats

    Ontario (Canada)


    Far more bold and exotic than most traditional Montreal steak spices, Vince Gasparro's Montreal Steak Spice was born out of a craving for a great tasking steak with Italian Canadian flair.

     

    Vince Gasparro was born in Bari, South-Eastern Italy in 1938. Bari was flattened by Allied bombing in WWII and took many decades to fully recover from the destruction. As a result, many people left the city, among them young Vince, who was the first family member to move to Toronto in 1957. Vince was already a seasoned butcher who learned his skills from his father and grandfather in a family-owned store dating back to late 1800's. In 1960 he opened a store in Toronto, in the Bloor and Ossington area, where the store still serves now one of the hippest and hottest neighbourhoods.

     

    Vince's sons, Pat and Nick, followed in their father's footsteps and became the masters of meat cutting art at a very early age. The three of them are a fixture in the store, and will welcome anyone with a loud and warm greeting.

    > Learn More

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