Mandarin Green’s uniquely floral citrus profile is on display in this airy cookie. The sweet touch of concord grape comes through clearly, distinguishing mandarin’s flavor from other citruses.
Mandarin Oil Green is cold pressed from the peels of fruit grown primarily in Brazil and Italy. This oil gets its color from fruit that has been harvested prior to ripeness that still contains predominantly green pigment. When left to ripen, Mandarin Oil Yellow and Red can be produced from the same botanical. This citrus’s... Read more »
Blood Orange Oil is a bright reddish oil cold pressed from the peel of the Arancia Rossa, or Italian Blood Orange. Blood Orange Oil has the sweet aroma typical of other oranges with tangerine and mandarin-like facets. In flavors it is juicy, aldehydic, and slightly more estery than a typical orange. In both flavors and fragrances it... Read more »
Blood Orange Oil has the sweet aroma typical of other oranges with tangerine and mandarin-like qualities. In flavors it is juicy, aldehydic, and slightly more estery than a typical orange. While its main application is in beverage flavors, Blood Orange is valuable across all applications as a modifier, especially in exotic citrus profiles like Yuzu,... Read more »
Protein packed Bakkwa is a fresh spin on jerky. Best known as a street food in China, Singapore and Malaysia, it consists of minced pork, five spice seasoning, honey, with other variable seasonings and garnish. With a flavor that is distinctly different than typical jerky and American barbecue, it’s no wonder once brought stateside, the... Read more »