Pantelleria — Sicily

Item #4115 - 181g
Item #4005 - 1kg

These immature flower buds from the Capparis spinosa plant are harvested on the Italian island of Pantelleria and are considered the best capers in the world. Packing them in salt preserves their peppery flavor. Use them pasta sauce, tuna salad, or with bagels and smoked salmon. (VE, GF)

Denver — Colorado

Item #3320 - 8oz
Item #3321 - 32oz
Item #3322 - Case (12 x 8oz)

Susie Hojel, who was born and raised in Mexico City before moving to the States, made this mixture of dried roasted chiles, garlic, onions, spices, and oil four to replace a chile oil salsa she ate as a child. Along with the deeply satisfying texture, the level of chile heat is just enough to punch up whatever you put it on but not so hot to keep you from coming back for more. While it’s great on Mexican food, almost anything from pasta to eggs to vegetables benefit from a spoonful or two. (VE, GF)

Calabrian Peninsula — Italy

Item #4068 - 290g

Grown near Crotone on the Ionian Sea about half way down the Calabrian peninsula, these Calabrian Chiles are plump and sweet, with just the right kick. Serve a spoonful alongside grilled chicken, add to tomato sauce, or give your pimento cheese a little zing. (VE, GF)

Portland — Oregon

Item #2008 - Case (12 x 9oz)

Onions, garlic, and ginger are slowly sautéed with fresh jalapeños, then simmered with spices, tomatoes, Thai chilis, lime, and vinegar. Maple syrup balances out the spice and tang, and a touch of Vietnamese fish sauce adds depth and umami. Use Bobbie’s Classic where you might reach for ketchup, and add it to foods that would never be eaten with ketchup. (GF)

Portland — Oregon

Item #2010 - Case (12 x 9oz)

Made with the same slowly sautéed onions, garlic, jalapeños, and ginger simmered with spices, tomatoes, Thai chilis, lime, maple syrup, fish sauce, and vinegar used for Bobbie’s Classic, the Hot version up the Scoville scale for an extra hit of chile heat. (GF)

Greenville — South Carolina

Item #2053 - Case (12 x 8oz)
Item #2017 - Case (12 x 32oz)
Item #2052 - 1 gallon

More eggs, no sugar, and the tang of apple cider vinegar make Duke's creamier and better tasting than other jarred mayos. Created by an enterprising woman more than 100 years ago, it’s still made where she lived in Greenville, South Carolina. Duke’s has a fiercely loyal following of award-winning chefs who make everything in their restaurant kitchens except mayonnaise. They use Duke's. (V, GF)

Brooklyn — New York

Item #4040 - 10oz
Item #4140 - Case (6 x 10oz)

Split lemons cured in salt are a staple of Levant cooking, and NY Shuk’s preserved lemon paste makes it even easier to add the citrusy, umami-rich flavor to whatever you’re making. For inspiration, check out their list of 34 different ways to use preserved lemon paste. (VE, GF)

Brooklyn — New York

Item #4041- 10oz
Item #4141 - Case (6 x 10oz)

This blend of dried chiles, garlic, and spices has been staple of Tunisian, Libyan, Algerian, and Moroccan cuisine since Latin American peppers came to the Middle East in the 16th century. Hand made by New York Shuk using an old family recipe, and only in small batches, it’s spicy but not hot from the blend of three different chiles. While it’s perfect with dishes inspired by the Levant, New York Shuk’s signature harissa is delicious with everything. (VE, GF)

Portland — Oregon

Item #2225 - 12oz
Item #2226 - Case (6 x 12oz)

In 2003, Nong Poonsukwattana arrived in Portland from Bangkok with two suitcases and $70. Within a few years she opened her food cart serving only Khao Man Gai, Thai poached chicken and rice, with a sauce made from fermented soy, garlic, ginger, thai chilies, vinegar, and sugar. It’s good on almost everything. (VE)

Portland — Oregon

Item #2634 - Case (10 x 3-pack) - 117.5oz

You might recognize Sara Hauman from her appearance on Top Chef Portland, but our ears prick up when we hear her name for a different reason: her newly launched company Tiny Fish Co. is committed to tinning only local species, something our Portland-based team is really excited about. This collection of modern tinned fish is sure to please seafarers and landlubbers alike. 3-pack contains: Octopus with Dill & Butter, Smoked Mussels in Escabeche, Rockfish in Sweet Soy. (GF)

Portland — Oregon

Item #6020 - 3.5oz

Wild-caught octopus is poached in butter, lemon, and dill for a flavorful, healthy sea snack. Perfect right out of the tin, we like to gently warm this guy up and serve with crusty bread alongside a cold glass of sparkling wine. (GF)

Portland — Oregon

Item #6015 - 3.5oz

This rockfish is packed into a deeply flavorful sauce of mirin and soy, with a touch of organic cane sugar and subtle hits of horseradish and wasabi. (GF)

Portland — Oregon

Item #6025 - 3.5oz

Family farmed geoduck clams from Totten Inlet, Washington are smoked and tinned with brown sugar, cracked black peppercorns and garlic. It tastes like bacon! (GF)

Portland — Oregon

Item #6010 - 4.75oz

These mussels are smoked and packed into a rich, luscious sauce of extra virgin olive oil, sherry vinegar, paprika, cumin and coriander, making them flavorful enough to eat right out of the tin. (GF)

Gaston — Oregon

Item #5345 - 5lb

Amish butter corn is an heirloom variety originally from Pennsylvania with a rich, buttery flavor. (VE, GF)

Gaston — Oregon

Item #5330 - 1lb
Item #5335 - 5lb

Amish butter corn is an heirloom variety originally from Pennsylvania with a rich, buttery flavor. (VE, GF)

Gaston — Oregon

Item #5017 - 1lb
Item #5340 - 5lb

Flint corns have harder kernels than dent corns and are the traditional corns used for polenta in Italy. Eight row flint, called otto file in Italian, is named for the number of kernel rows around the cob. (VE, GF)

Gaston — Oregon

Item #5350 - 5lb

This Migration Barley includes so-called naked barleys - more nutritious varieties with an edible seed hull - from Japan, Nepal, Italy, Arabia, and North Africa. It’s great in soup, composed salads, or grain bowls. (VE)

Gaston — Oregon

Item #5018 - 1lb

Anthony and Carol Boutard’s Ayers Creek Farm near Gaston, Oregon produces food that chefs fight to get. They carefully select seed from the best plants in their crops to ensure constant improvement, and this purple corn is just one result. Use it for cornbread or cook it like polenta. (VE, GF)

Gaston — Oregon

Item #5355 - 5lb

The durum wheat they grow is an old variety descended from emmer, and they grind into the coarse flour called semolina that’s used for pasta, cous cous, and flatbreads across the Middle East. (VE, GF)