SMOKED SPANISH PAPRIKA
How do we get you the most flavorful and pungent Spanish smoked paprika? We take our time. Plump, fresh Spanish peppers are painstakingly dried and then slowly smoked over a fire emanating from natural oak. The result is a vibrant paprika that endows your meals with a piquant and scrumptiously smoky essence. This spice adds a bright vigor to dry rubs, stews, and provides a zesty accent to potatoes and fish. Sausages and chorizo are made positively scrumptious with the potent punch of this spice.
FAIRWAY SZECHUAN PEPPERCORNS
Before cooking with chili peppers, Asian cultures used a combination of Szechuan peppercorn and ginger to generate heat in dishes, but these days, this pepper is better suited for cream sauces, thick stews, seasoning cubed beef, and is also an essential ingredient in Chinese Five Spice. More sweet-tart and lemony than spicy, this unusual pepper has an extremely interesting effect on the tongue, rendering a unique numbing sensation that’s pleasantly startling. We like to throw it into puttanesca sauces and salsa to make everyday foods interesting.
FAIRWAY RAINBOW PEPPERCORNS
Four different types of pepper are mixed together to make this Rainbow Peppercorn mix—giving it a beautiful array of colors and an amalgam of fine flavors. We calibrated a balance of slight fruitiness and mild bite to create a harmony of flavors that’s more interesting and diverse than your standard all-purpose pepper.
Spiced
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Spices are powerful things. They can impart flavor, character, depth, and soul. They can transport you to the far corners of the globe. They can turn your dishes from boring to flavorful, refined, and exceptional. At Fairway, we carry the best of the world’s treasured spices. Spice up your cooking, and don’t stop there.
CARDAMOM
These dried green pods can easily be slit open to reveal clusters of black seeds that concentrate all of the flavor and aroma emitted by this spice. An extremely fragrant seasoning, cardamom has a commanding spicy and citrusy character that pairs well with cinnamon, clove, and nutmeg, particularly in sweet desserts or breakfast dishes like French toast, as well as chai teas. The pods can be simmered whole, as they will soften, but the skin is rarely eaten. Uniquely versatile, cardamom can be used to season sweet and salty dishes. In fact, it has a rather cosmopolitan presence, added very often to Indian dishes like basmati rice and Beef Sukka. It’s also typical of Scandinavian sweet rolls and pastries, and found in baked Middle Eastern goods like cookies and cakes. Because of its potency, you’ll want to use this spice in small doses -a little goes a long way.
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