| Lamb Lipases | Clerici-Sacco Group | Lamb Lipases is a light beige powder that is obtained only from the basis tongue lamb glands suspended on sodium chloride and/or milk powder and whey powder. Every type of lipase provides its own characteristic flavour due to the different way each one of...view more Lamb Lipases is a light beige powder that is obtained only from the basis tongue lamb glands suspended on sodium chloride and/or milk powder and whey powder. Every type of lipase provides its own characteristic flavour due to the different way each one of them works, giving a sharper and more pronounced flavour, typical of Pecorino Romano. It is medium spicy, and is very noticeable on the palate, with longlasting effect. This product has a pH level of 6,20 - 6,50 in solution 1%, and a humidity of max. 5%. view less | |
| Lamb Flavor- Dried | Hormel Ingredients - Bouillons and Marinades | Lamb Flavor- Dried is a light to medium tan colored powder with brown specs. It can be used in any application where the unique lamb meat taste is desired. Lamb has a fresher, milder and sweeter flavor then pork or beef. Hormel Lamb flavor is a great prot...view more Lamb Flavor- Dried is a light to medium tan colored powder with brown specs. It can be used in any application where the unique lamb meat taste is desired. Lamb has a fresher, milder and sweeter flavor then pork or beef. Hormel Lamb flavor is a great protein alternative for soups, sauces, gravies, pet foods and more. view less | |
| Lamb Au Jus | BSA | Lamb Au Jus comes in powder form. It is made with lamb parts and fresh herbs. Lamb Au Jus is ideal for stews and lamb preparations. | |
| Lamb with Spinach | Christopher Ranch | Lamb with Spinach is made by preheating the oven to 350 degrees. In a blender, puree the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brow...view more Lamb with Spinach is made by preheating the oven to 350 degrees. In a blender, puree the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brown the lamb, patted dry, in batches, transferring it as it is browned with tongs to a bowl. To the skillet add the remaining 3 tablespoons oil, heat it until it is hot but not smoking, and in it fry the cinnamon stick, the cloves, and the bay leaf, stirring, for 30 seconds, or until the cloves are puffed slightly. Add the onions and cook the mixture over moderate heat, stirring occasionally, until the onions are golden. Add the garlic puree and cook the mixture, stirring, for 2 minutes, or until the liquid is evaporated. Add the cumin, the coriander, and the cayenne and cook the mixture, stirring, for 1 minute. ;Add the tomatoes and the yogurt, simmer the mixture, stirring, for 1 minute, and add the lamb, the salt, and enough water to come half-way up the meat. Bring the mixture to a boil and braise it, covered, until the lamb is tender, about 1 to 1 1/4 hours. Remove cinnamon stick, cloves, and bay leaf. The lamb mixture may be prepared up to this point 2 days in advance. Let the lamb cool, uncovered, and then chill it, covered. Reheat the lamb mixture. In a large saucepan bring 1-inch water to a boil, add the spinach, and steam it, covered, for 2 minutes, or until it is wilted. Drain the spinach in a colander. view less | |
| Lamb Chops Marinade | Christopher Ranch | Lamb Chops Marinade is prepared by marinading chops for 8 hrs and grill with Pecan wood using direct heat. | |
| Lamb Chops Masala | Christopher Ranch | Lamb Chops Masala are made by putting the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wo...view more Lamb Chops Masala are made by putting the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over the top and serve. view less | |
| Powdered Cooked Lamb AR | Henningsen Nederland bv | Powdered Cooked Lamb AR is produced by spray drying cooked lamb. It is a fine, medium brown colored powder with a characteristic taste of cooked lamb. It is a particularly great ingredient for flavoring recipes such as, stew, soups, and curry. | |
| Lamb with Cippoline Onions | Christopher Ranch | Lamb with Cippoline Onions are made by combining all the ingredients in a pot, add boiling water to cover, and simmer until almost all of the water has evaporated and the meat and the onions are very tender. | |
| Dehydrated Milled Cooked Lamb RS | Henningsen Nederland bv | Dehydrated Milled Cooked Lamb (RS) is produced by air drying cooked lamb, and forming it into a coarse powder. It is medium brown in color, with a characteristic aroma and flavor of cooked lamb. It is used in recipes such as soups, curry, stews, and some ...view more Dehydrated Milled Cooked Lamb (RS) is produced by air drying cooked lamb, and forming it into a coarse powder. It is medium brown in color, with a characteristic aroma and flavor of cooked lamb. It is used in recipes such as soups, curry, stews, and some breakfast foods. view less | |
| Dehydrated Cooked Lamb RS 5 | Henningsen Nederland bv | Dehydrated Cooked Lamb RS 5 is produced by air drying cooked lamb and cutting it into granules. It is medium brown in color with an aroma and flavor characteristic of cooked lamb. This product is typically used in finished products such as beef jerky, mea...view more Dehydrated Cooked Lamb RS 5 is produced by air drying cooked lamb and cutting it into granules. It is medium brown in color with an aroma and flavor characteristic of cooked lamb. This product is typically used in finished products such as beef jerky, meat stews, and some breakfast foods. view less | |
| Kid/Lamb Lipase – Double Strength | Clerici-Sacco Group | Kid/Lamb Lipase – Double Strength is a light beige powder that has been obtained only from the basis tongue kid/lamb glands suspended on sodium chloride and/or milk powder and whey powder. Lamb Lipase gives a sharper and more pronounced flavour, typical o...view more Kid/Lamb Lipase – Double Strength is a light beige powder that has been obtained only from the basis tongue kid/lamb glands suspended on sodium chloride and/or milk powder and whey powder. Lamb Lipase gives a sharper and more pronounced flavour, typical of Pecorino Romano. It is very noticeable on the palate and with longlasting effect. It has a medium spiciness, and a strong definite flavour very similar to Italian Provolone cheese. This product has a pH level of 6,20 - 6,50, in solution 1%, and a humidity level of max. 5%. view less | |
| Lamb Burgers with Feta Spread | Christopher Ranch | Lamb Burgers with Feta Spread are made by in a mixing bowl, combining the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but thoroughly to combine. Using your hands, shape the mixture into...view more Lamb Burgers with Feta Spread are made by in a mixing bowl, combining the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but thoroughly to combine. Using your hands, shape the mixture into 6 wide patties about 1/2-inch thick and transfer to a large plate or a platter. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight. Make the feta dip: Combine the remaining 1/8 teaspoon cayenne pepper, feta cheese, cream cheese, mayonnaise, green onions, 1 teaspoon of the olive oil, and lemon zest in a mixing bowl and stir to blend well. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight to allow flavors to blend. When ready to cook the burgers, preheat a grill to medium-high. Brush the burgers on both sides with the remaining tablespoon of olive oil. When the grill is hot, add the burgers and cook for about 4 minutes on each side for medium. Transfer the burgers to a platter and cover loosely with foil. Place the buns, cut sides down, and in batches if necessary, in the hot skillets and cook until warmed through and slightly toasted, about 2 minutes. Serve the buns with the cooked burgers and spoon some of the feta spread over each burger. Garnish with lettuce, tomatoes, and sliced roasted peppers if desired, and serve immediately. In a mixing bowl, combine the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon. view less | |
| Lamb Stew with Cippolline Onions and Potatoes | Christopher Ranch | Lamb Stew with Cippolline Onions and Potatoes are made by heating the oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the p...view more Lamb Stew with Cippolline Onions and Potatoes are made by heating the oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour. Meanwhile, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Add the onions, potatoes, and carrots to the stew. Simmer until the lamb and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper. view less | |
| Lamb Stew with Cippolline Onions and Potatoes | Christopher Ranch | Lamb Stew with Cippolline Onions and Potatoes is prepared by heating oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the po...view more Lamb Stew with Cippolline Onions and Potatoes is prepared by heating oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour. Meanwhile, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Add the onions, potatoes, and carrots to the stew. Simmer until the lamb and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper. view less | |
| Rosemary and Garlic Roast Leg of Lamb | Christopher Ranch | Rosemary and Garlic Roast Leg of Lamb is made by preheating the oven to 400 degrees. Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and peppe...view more Rosemary and Garlic Roast Leg of Lamb is made by preheating the oven to 400 degrees. Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving. Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top. view less | |
| Mustard and Horseradish Marinade | Christopher Ranch | Mustard and Horseradish Marinade is prepared by crushing, peeling and mashing garlic. Mix garlic, mustard, horseradish and tomato sauces together in a bowl or plastic bag. Add the meat to be marinated and turn to coat. Cover or seal and marinate for 2 hours or overnight in the refrigerator. Remove from marinade and cook with Direct Heat with mesquite wood on your grill pork or lamb use pecan wood. Makes enough marinade for 1 pound of beef, lamb...view more Mustard and Horseradish Marinade is prepared by crushing, peeling and mashing garlic. Mix garlic, mustard, horseradish and tomato sauces together in a bowl or plastic bag. Add the meat to be marinated and turn to coat. Cover or seal and marinate for 2 hours or overnight in the refrigerator. Remove from marinade and cook with Direct Heat with mesquite wood on your grill pork or lamb use pecan wood. Makes enough marinade for 1 pound of beef, lamb, pork or chicken. view less | |
| 2,5-Dimethyl-3-Furanthiol | Penta Manufacturing Company | 2,5-Dimethyl-3-Furanthiol is an amber to orange liquid with a meaty, sulfurous odor. It is used as a flavoring ingredient to provide meat flavors including pork, sheep, chicken, and lamb. | |
| 4-Methylnonanoic Acid | Penta Manufacturing Company | 4-Methylnonanoic Acid is a colorless to pale yellow liquid with a fatty, lamb like odor. This product is a flavoring agent which provides a mutton flavor to cheeses, gravies, and meats. | |
| 2,5-Dimethyl-3-Furanthiol Natural | Penta Manufacturing Company | 2,5-Dimethyl-3-Furanthiol Natural is a yellow to orange liquid with a meaty, sulfurous odor. It is used as a flavoring ingredient to provide meat flavors including pork, sheep, chicken, and lamb. | |
| Salt-Free Quebec Steak Seasoning | Baron Spices and Seasonings | Salt-Free Quebec Steak Seasoning is is salt-free blend of black pepper, garlic, and other spices. This product is most commonly used as a seasoning in steak, pork chop, lamb, and hamburger applications. | |
| Rosemary | Asenzya | Rosemary is comprised of green, needle-like leaves of a shrub in the mint family. It has an intense peppery-mint flavor. Used as a spice, it finds applications in lamb, chicken, shrimp, citrus fruits, and vegetables. | |
| Barbecue Chili | Orient Resources Company | Barbecue Chili is comprised of whole, grade A, dried, red chilis. This product has a heat level of between 18,000 and 20,000 Scoville Heat Units. Barbecue Chili is most commonly used in barbecue, lamb, beef, and roasting applications. | |
| 1-Pentanethiol | Penta Manufacturing Company | 1-Pentanethiol is a clear liquid that is soluble in water and alcohol and is used as a flavoring agent. It has a sulfurous, meaty smell and finds application in bacon, beef, chicken, pork, shellfish, turkey, salami, and lamb. | |
| Jackfruit Type Flavor, Natural (Organic NOP) | A.M. Todd Botanical Therapeutics | Jackfruit Type Flavor, Natural (Organic NOP) can be used in curries, soups, stews, as a gravy to spread over lamb dishes. This product should be stored at 40-70 F in tightly sealed original containers and has a shelf life of 6 months. | |
| Betaine (Trimethylglycine) | Foodchem International Corporation | Betaine (Trimethylglycine) is an amino acid. It is found in quinoa, spinach, wheat bran, lamb, and beets. It is essential for the functions of brain chemistry, and it helps protect the body from dehydration. Betaine (Trimethylglycine) supplements are manu...view more Betaine (Trimethylglycine) is an amino acid. It is found in quinoa, spinach, wheat bran, lamb, and beets. It is essential for the functions of brain chemistry, and it helps protect the body from dehydration. Betaine (Trimethylglycine) supplements are manufactured as a byproduct of sugar beet processing. view less | |
| Marjoram | Asenzya | Marjoram is comprised of grayish-green leaves and is a member of the mint family. It is a cousin of oregano with a milder, sweeter flavor. Used as a spice, it finds application in stews, soups, stuffing, lamb, vegetables, and cottage cheese. It loses flav...view more Marjoram is comprised of grayish-green leaves and is a member of the mint family. It is a cousin of oregano with a milder, sweeter flavor. Used as a spice, it finds application in stews, soups, stuffing, lamb, vegetables, and cottage cheese. It loses flavor in cooking and must be added last. view less | |
| Wine BBQ Sauce | Christopher Ranch | Wine BBQ Sauce is best if prepared the day before. In a large glass jar or bowl mix all ingredients, cover tightly and let stand overnight at room temperature. Use as a basting sauce for beef, pork, lamb, poultry, fish or game. This sauce also can be used...view more Wine BBQ Sauce is best if prepared the day before. In a large glass jar or bowl mix all ingredients, cover tightly and let stand overnight at room temperature. Use as a basting sauce for beef, pork, lamb, poultry, fish or game. This sauce also can be used as a marinade before barbecuing. view less | |
| Wine and Garlic Marinade | Christopher Ranch | Wine and Garlic Marinade is prepared by combining all of the top ingredients in a small bowl and marinate Beef or Lamb in the mixture for at least 4 hours before grilling or over night. Makes about 1 1/4 cups enough for 4 to 6 servings of meat. Grill with...view more Wine and Garlic Marinade is prepared by combining all of the top ingredients in a small bowl and marinate Beef or Lamb in the mixture for at least 4 hours before grilling or over night. Makes about 1 1/4 cups enough for 4 to 6 servings of meat. Grill with Mesquite or Pecan wood view less | |
| L-Isoleucine | Foodchem International Corporation | L-Isoleucine is an essential amino acid, which means that humans cannot synthesize it, so it must be ingested. It appears as a white crystalline powder. Foods that have high amounts of L-Isoleucine include eggs, soy protein, seaweed, turkey, chicken, lamb...view more L-Isoleucine is an essential amino acid, which means that humans cannot synthesize it, so it must be ingested. It appears as a white crystalline powder. Foods that have high amounts of L-Isoleucine include eggs, soy protein, seaweed, turkey, chicken, lamb, cheese, and fish. This product is often used as a food additive and nutrient in dietary supplements. view less | |
| ROSEMARY OIL | FOOD BASE Kft. | ROSEMARY OIL is a colorless to light yellow liquid with a characteristic rosemary tea-like aroma and a typical rosemary pine-like flavor. It can be used as a flavoring in many foods and beverages, at the recommended dosage of 0.05 to 0.1 grams per kilogram of product. It is favorable for use with lamb...view more ROSEMARY OIL is a colorless to light yellow liquid with a characteristic rosemary tea-like aroma and a typical rosemary pine-like flavor. It can be used as a flavoring in many foods and beverages, at the recommended dosage of 0.05 to 0.1 grams per kilogram of product. It is favorable for use with lamb, pork, chicken and rabbit dishes. view less | |
| Bulliard’s Teriyaki Sauce | Peppers Unlimited of Louisiana, Inc. | Bulliard’s Teriyaki Sauce is a traditional Japanese sauce that finds use as a glaze in many foods that are broiled or grilled. Typically these foods are similar to chicken, pork, lamb, or beef. Garlic and pineapple juice are often used as ingredients in T...view more Bulliard’s Teriyaki Sauce is a traditional Japanese sauce that finds use as a glaze in many foods that are broiled or grilled. Typically these foods are similar to chicken, pork, lamb, or beef. Garlic and pineapple juice are often used as ingredients in Teriyaki sauce to bring out a unique, sweeter flavor that also helps to tenderize meat via bromelain enzymes. view less | |
| Black Royal Quinoa | Andean Naturals | Black Royal Quinoa is 100% organic and Sustainably produced, organic, fairly traded (TransFair USA Fair Trade Certification available on lots proceeding from cooperatives.) Black Royal Quinoa antioxidants at their most seductive. Gleaming with taste, teeming with nutrients, known to those in the know as Andean Caviar. It maintains integrity in cold dishes, mates well with pisco sours, lamb...view more Black Royal Quinoa is 100% organic and Sustainably produced, organic, fairly traded (TransFair USA Fair Trade Certification available on lots proceeding from cooperatives.) Black Royal Quinoa antioxidants at their most seductive. Gleaming with taste, teeming with nutrients, known to those in the know as Andean Caviar. It maintains integrity in cold dishes, mates well with pisco sours, lamb recipes and understated panache. view less | |
| Greek Moussaka | Christopher Ranch | Greek Moussaka is made by cooking the onions and garlic in 2 tablespoons of the oil until browned. Add the lamb and cook over high heat for 3-4 min. Add the red wine, tomato puree, tomatos, cinnamon, and oregeno. Simmer 30-40 minutes, stirring occasionall...view more Greek Moussaka is made by cooking the onions and garlic in 2 tablespoons of the oil until browned. Add the lamb and cook over high heat for 3-4 min. Add the red wine, tomato puree, tomatos, cinnamon, and oregeno. Simmer 30-40 minutes, stirring occasionally. Slice aubergines and brush with olive oil. Fry on both sides until brown. Use half to create a layer along the bottom of a 2.5 liter oven safe dish, season well. Remove cinnamon stick from sauce, spread half of it over aubergines. Repeat with remaining aubergines and sauce. Preheat oven to 200. Melt butter in a nonstick pan, then add flour and cook for one minute. Lower the heat and beat in the milk until slightly thickened, simmer for 10 min, stirring occasionally. Stir in the cheese and nutmeg, season. Pour the topping over the lamb and bake for 30-40 min, until golden brown and bubbling. view less | |
| Louisiana Supreme Teriyaki Sauce | Peppers Unlimited of Louisiana, Inc. | Louisiana Supreme Teriyaki Sauce is a traditional Japanese sauce that finds use as a glaze in many foods that are broiled or grilled, providing extra flavors of saltiness and sweetness. Typically these foods are similar to chicken, pork, lamb, or beef. Ga...view more Louisiana Supreme Teriyaki Sauce is a traditional Japanese sauce that finds use as a glaze in many foods that are broiled or grilled, providing extra flavors of saltiness and sweetness. Typically these foods are similar to chicken, pork, lamb, or beef. Garlic and pineapple juice are often used as ingredients in Teriyaki sauce to bring out a unique, sweeter flavor that also helps to tenderize meat via bromelain enzymes. view less | |
| Spearmint, Fresh Frozen Culinary Herb | SupHerb Farms | Spearmint, Fresh Frozen Culinary Herb is an individually quick frozen product prepared from freshly harvested leaves of the spearmint plant which are washed, frozen and sized. This product was harvested in France and the USA. This product is subtle and unique with cooling menthol undertones. Spearmint enhances the flavor of lamb...view more Spearmint, Fresh Frozen Culinary Herb is an individually quick frozen product prepared from freshly harvested leaves of the spearmint plant which are washed, frozen and sized. This product was harvested in France and the USA. This product is subtle and unique with cooling menthol undertones. Spearmint enhances the flavor of lamb, veal, peas, fruit, sauces, candies, chocolate, desserts, ice cream and beverages. This product is GRAS, GMO free, and Kosher certified. view less | |
| Thyme, Fresh Frozen Culinary Herb | SupHerb Farms | Thyme, Fresh Frozen Culinary Herb is an individually quick frozen product prepared from freshly harvested leaves of the thyme plant which are washed, frozen and sized. It is a product of the USA. This product has a delicate and mild flavor, with a hint of clove. Thyme blends well with lemon, garlic and basil. It is a great combination for seafood chowders and lamb...view more Thyme, Fresh Frozen Culinary Herb is an individually quick frozen product prepared from freshly harvested leaves of the thyme plant which are washed, frozen and sized. It is a product of the USA. This product has a delicate and mild flavor, with a hint of clove. Thyme blends well with lemon, garlic and basil. It is a great combination for seafood chowders and lamb kabobs. This product is GRAS, GMO free, and Kosher certified. view less | |
| Sage Leaf Powder | BDS Natural Products | Sage Leaf Powder is a dark green to green powder extract made from the leaves of Salvia officinalis L. This product is used as an herbal additive in food applications. It is most commonly used to enhance pork, lamb, meats, and sausages. As well as used in...view more Sage Leaf Powder is a dark green to green powder extract made from the leaves of Salvia officinalis L. This product is used as an herbal additive in food applications. It is most commonly used to enhance pork, lamb, meats, and sausages. As well as used in salads, pickles, and cheeses. Sage can also be drank in teas and has been used to treat colds, fevers, liver troubles, and epilepsy as a herbal remedy. view less | |
| Rosemary, Fresh Frozen Culinary Herb | SupHerb Farms | Rosemary, Fresh Frozen Culinary Herb is an individually quick frozen product prepared from freshly harvested leaves of the rosemary plant which are washed, frozen and sized. This is a product of the USA. This product has a pungent, piney and robust flavor, with touches of mint and ginger. Rosemary helps complement roasted lamb...view more Rosemary, Fresh Frozen Culinary Herb is an individually quick frozen product prepared from freshly harvested leaves of the rosemary plant which are washed, frozen and sized. This is a product of the USA. This product has a pungent, piney and robust flavor, with touches of mint and ginger. Rosemary helps complement roasted lamb, beef and poultry, soups, breads, potatoes, salad dressings and vegetables. This product is GRAS, GMO free, and Kosher certified. view less | |
| ORIGANUM OIL min. 70% ORI5220 | FOOD BASE Kft. | ORIGANUM OIL min. 70% ORI5220 is a light yellow to yellow liquid with a characteristic crisp, clean, earthy aroma and aromatic, warm and slightly bitter flavor of oregano. It can be used as a flavoring, at the recommended dosage of 0.05 to 0.1 grams per kilogram of product. It finds use as a flavoring in many Italian-style foods, meat dishes, in particular lamb...view more ORIGANUM OIL min. 70% ORI5220 is a light yellow to yellow liquid with a characteristic crisp, clean, earthy aroma and aromatic, warm and slightly bitter flavor of oregano. It can be used as a flavoring, at the recommended dosage of 0.05 to 0.1 grams per kilogram of product. It finds use as a flavoring in many Italian-style foods, meat dishes, in particular lamb and mutton, as well as use in sauces, soups, roasts and fried and baked goods. view less | |
| Moroccan Harissa, Frozen Culinary Paste | SupHerb Farms | Moroccan Harissa, Frozen Culinary Paste is a frozen, intense blend of roasted red bell peppers, jalapenos, garlic, and spices in a vegetable oil base. This product has a smooth and creamy consistency with a spicy and hot flavor with mildly sweet and savory spice undertones. It is deep orange-red in color with green and red particulars. This is a product of the USA. Moroccan Harissa is excellent on lamb...view more Moroccan Harissa, Frozen Culinary Paste is a frozen, intense blend of roasted red bell peppers, jalapenos, garlic, and spices in a vegetable oil base. This product has a smooth and creamy consistency with a spicy and hot flavor with mildly sweet and savory spice undertones. It is deep orange-red in color with green and red particulars. This is a product of the USA. Moroccan Harissa is excellent on lamb, burgers, and chicken wings or it can be blended with yogurt to make a flavorful sauce. view less | |
| Agnus | Barth-Haas Group | Agnus (Latin for lamb) is a hop variety was released in 2001 and was the first high alpha variety in the assortment of Czech hop varieties. Agnus contains 9.0-12.0% alpha acids and 4.0-6.5% beta acids. It is a dual purpose type hop providing flavor and ar...view more Agnus (Latin for lamb) is a hop variety was released in 2001 and was the first high alpha variety in the assortment of Czech hop varieties. Agnus contains 9.0-12.0% alpha acids and 4.0-6.5% beta acids. It is a dual purpose type hop providing flavor and aroma with 2.3-3.5% total polyphenols. The myrcene content of these hops is 40.0-55.0% and the total oils for Agnus hops are 2.0-3.0 ml per 100 grams. Agnus is typically used to add flavor to beer during preparation. view less | |
| Rennet Paste Type Provo 100 (Soluble Purified Rennet Paste) | Clerici-Sacco Group | Rennet Paste Type Provo 100 (Soluble Purified Rennet Paste) is a suitable product to produce piquant and semi-piquant cheeses obtained from cow, sheep and goat milk. It is a brown paste extracted from the stomachs of unweaned kids and, to a smaller extent, from unweaned lamb...view more Rennet Paste Type Provo 100 (Soluble Purified Rennet Paste) is a suitable product to produce piquant and semi-piquant cheeses obtained from cow, sheep and goat milk. It is a brown paste extracted from the stomachs of unweaned kids and, to a smaller extent, from unweaned lambs. It is soluble and ready-to-use without alterations of the characteristic composition both of the curdling enzymes and of the lipases. The high content of lipases, which hydrolyse milk fat releasing free fatty acids, gives its typical flavour to the cheese. view less |
