Pantry

The orange has a long history in many Mediterranean countries. So does orange flower water. It is distilled from bitter orange blossoms and used to flavor drinks, salads and desserts. Early on people discovered that the bitter orange blossoms when distilled would produce a liquid that can be enjoyed as is, or used in an abundance of desserts. In the U.S. one of its greatest uses was in a cooling cocktail, which seems to be enjoying a renaissance, Ramos Gin Fizz. In Morocco, a salad of grated carrots is moistened with olive oil and lemon juice, and then liberally doused with orange blossom water. It is finished off with toasted pine nuts and decorated with orange segments. Try it! Your guests will be forever trying to figure out the secret ingredient. The Cortas is a product of Lebanon.

A small, disk-shaped legume that has a firm texture and a nutty taste. Dried green lentils do not require presoaking like many dried beans and they tend to cook faster. They are used in many soups and side dishes and are very popular in European cooking.

Our red cabbage according to traditional recipe is finely tasted and ready for cooking. You can season and refine it as you like, e.B. with onions, cranberries or bacon.

Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina.

Our crunchy silverskin onions are pickled in a piquant infusion. An ideal side-dish, for raclette or as an alternative to fresh onions.

Oatmeal is a product obtained by processing oats. It goes through the stages of steaming, peeling and grinding – that's why in the end the oatmeal has smooth, neat flakes. Such cereals are incredibly useful, they contain minerals and vitamins, without which the body cannot do.