Kirkland Signature 100% Pure Grade A Dark Amber Maple Syrup, a delicious maple syrup extracted by Canadian farmers from snow-covered maple trees, and processed using time honoured methods, handed down for more than 200 years. Try on pancakes, waffles, French toast, ice cream or fruit.
It is a staple southwestern culinary herb, used for the flavor of its leaves, which can be more flavorful when dried than fresh.
The herb is commonly used in salsas, chile sauces, posole and adobo.
Add to soups, broths and stews for authentic southwestern flavor
Gluten Free, Kosher Parve Certified, Non-GMO, Vegan
Molokhia, also known as mulukhiyah, Arab’s or Jew’s mallow and jute, is a savoury leaf which enhances Middle Eastern dishes with green, vegetative flavours. It has bitter, spinach notes, and an okra-like slipperiness when cooked.
100% pure. Tested to ensure quality & safety. Ready to use. Parsley is one of the best known culinary herbs. It has a light, spicy aroma with a hint of aniseed and lemon with a fresh, slightly peppery taste. By Appointment to Her Majesty The Queen Add to butter with garlic and lemon juice for Parsley butter. An essential ingredient in bouquet garnis, fines herbes and pesilade. Add to breadcrumbs to add flavour when coating fish or chicken. Sprinkle on soups just before serving to add colour and fla
Bay Leaves have a mild and sweet taste. Use bay leaves to flavour pilaus, biryanis, meat curries, pasta sauces, casseroles and stews
Bay leaves are grown in the Mediterranean region and are mainly used in soups, stews, meat and vegetable dishes. The leaves also flavour classic French dishes such as bouillabaisse and bouillon. Bay leaves are pungent and have a sharp, bitter taste. In ancient times, the leaf was symbol of honour, health and good fortune. Bay leaves can be added for a more pungent flavour in bean, split pea and vegetable soups, meat stews, spaghetti sauce and chilli. Be sure to remove bay leaves before eating a dish that has finished cooking.
Available in 20 x 50g pack.
The green midsized leaves are joined to a main stem and have a faint aroma which can be experienced while cooking. Apart from being widely used in medicines, it is widely used in many cuisines. These leaves are used extensively in Southeast Asian cooking, adding a very distinct flavor and aroma to assortment of dishes.