Tomato and White Sultana Chutney
with ginger and garam masala.
Forget ketchup! Great sandwich spread. Perfect with burgers, steaks, chicken, and meaty fish. Roasted vegetables and soft goat and sheep’s milk cheeses.
White Pumpkin and Almond Murabba
preserves with cardamom and vanilla.
Containing the world’s costliest spices, this Persian reserve is served as a treat. Pairings abound: in Autumn, with game; for breakfast with bagels, toast, or yogurt; fold into palmiers; or, drizzle warm over vanilla ice cream.
Sour Cherry and Pomegranate Conserve
with cocoa, mahlab, and orange flower.
A quintessentially Persian preserve with Oregon sour cherries and a spice blend incorporating notes of cocoa, orange flower and pepper. Orange flowers are perfumed with intense notes of honey and clove.
Tunisian-Style Preserved Lemons
with harissa and grey salt.
Tunisia’s heart and soul is preserved in this intoxicating blend of lemon and harissa! The perfect companion for charcuterie and cheese, grilled fish, lamb, or poultry. Elevate your plain tuna salad into a “sandwich Tunisien.”
Kumquat Compote with Cognac.
with cinnamon and star anise.
This condiment features La Boîte cinnamon and star anise, rich cognac and vanilla, and tart kumquats grown by Bhumi Growers. A perfect balance of sweet fruit, tart juice, bitter zest, and warming spices. Try it with different cheeses.
Carrot and Fruit Conserve
with coriander and jaggery.
Originally called “lagannu achar”, this conserve is named after the celebration where it is historically eaten, the wedding. The plump fruits and the plethora of spices are pricey so this unctuous conserve was reserved for special occasions.
Lemon-Sultana Marmalata
with caraway and saffron.
Particularly good with goat and sheep’s milk cheeses, pork, smoked chicken, or white fish. Drizzle it on cheesecake for an unusual dessert.
Brinjal Caponata
purple aubergine with cumin and curry leaves.
Sweet-and-sour taste with natural affinity to oil-rich grilled or seared fish, lamb, alpine or goat/sheep’s milk cheeses and breads.
Spiced Raisin Marmalata
with ras al honout and smoked cinnamon.
Oud-like scent. Pairs well with game, pork, poultry, and cheeses, or riff on a PB&J staple with feta & pine nuts.
Tomato and White Sultana Chutney
with ginger and garam masala.
Forget ketchup! Great sandwich spread. Perfect with burgers, steaks, chicken, and meaty fish. Roasted vegetables and soft goat and sheep’s milk cheeses.
White Pumpkin and Almond Murabba
preserves with cardamom and vanilla.
Containing the world’s costliest spices, this Persian reserve is served as a treat. Pairings abound: in Autumn, with game; for breakfast with bagels, toast, or yogurt; fold into palmiers; or, drizzle warm over vanilla ice cream.
Sour Cherry and Pomegranate Conserve
with cocoa, mahlab, and orange flower.
A quintessentially Persian preserve with Oregon sour cherries and a spice blend incorporating notes of cocoa, orange flower and pepper. Orange flowers are perfumed with intense notes of honey and clove.
Tunisian-Style Preserved Lemons
with harissa and grey salt.
Tunisia’s heart and soul is preserved in this intoxicating blend of lemon and harissa! The perfect companion for charcuterie and cheese, grilled fish, lamb, or poultry. Elevate your plain tuna salad into a “sandwich Tunisien.”
Kumquat Compote with Cognac.
with cinnamon and star anise.
This condiment features La Boîte cinnamon and star anise, rich cognac and vanilla, and tart kumquats grown by Bhumi Growers. A perfect balance of sweet fruit, tart juice, bitter zest, and warming spices. Try it with different cheeses.
Carrot and Fruit Conserve
with coriander and jaggery.
Originally called “lagannu achar”, this conserve is named after the celebration where it is historically eaten, the wedding. The plump fruits and the plethora of spices are pricey so this unctuous conserve was reserved for special occasions.
Lemon-Sultana Marmalata
with caraway and saffron.
Particularly good with goat and sheep’s milk cheeses, pork, smoked chicken, or white fish. Drizzle it on cheesecake for an unusual dessert.
Brinjal Caponata
purple aubergine with cumin and curry leaves.
Sweet-and-sour taste with natural affinity to oil-rich grilled or seared fish, lamb, alpine or goat/sheep’s milk cheeses and breads.
Spiced Raisin Marmalata
with ras al honout and smoked cinnamon.
Oud-like scent. Pairs well with game, pork, poultry, and cheeses, or riff on a PB&J staple with feta & pine nuts.