spices

4 oz. Tin / Our organic herbs are all grown here on our farm.
We air dry our herbs, then hand crush them to achieve
maximum flavor. Our Herbes de la Ferme is reminiscent of
the classic Herbes de Provence. We blend organic sweet
marjoram, organic thyme, organic basil, organic sage,
organic Greek oregano, organic parsley and organic
lavender. Our tins are airtight and labeled fror our organic
farm.
Suggested use: marinades, dressings, soups, stews,
sautes, egg dishes and roasting fish, chicken or lamb.

2007 Harvest is Sold Out

Herbs De La Ferme

Paprika
Herbs de la Ferme
Spices

Falls Brook Organic Farm
Organic Hungarian Boldog Paprika

We harvest and dry our peppers mid August through October.
Quantities are limited. Please place your order below and we will
ship when ready.



2 oz. tin / Our Organic Hungarian Boldog Paprika Peppers are grown on our farm here in Lyme, CT. We harvest the mature red peppers by hand, taking great care to prepare them before drying. We then grind the dried peppers to make the most intoxicating paprika you will find,intense in flavor and very aromatic. Our tins are airtight and labeled from our organic farm.

	Organic Hungarian Paprika

		2007 Harvest is Sold Out

Falls Brook Organic Farm
Organic Herbes De La Ferme

We harvest and air dry our herbs in July and September.
Quantities are limited. Please place your order below and we will
ship when ready.

Rare Spices and Spice Blends
From Around the World
(Not Certified Organic)

These are spices you probably won't find in your local grocery or health food store.
They are imported whole and ground only just before packaging, so their freshness is incomparable.
These spices inspire us to create exotic feasts with the freshest of ingredients.


Amchur Powder
		$8.50



	Made from tart unripe mangoes, sliced, sun-dried and ground to a powder, Amchur is used as a souring agent. Amchur powder has a slightly fibrous texture. It is used most commonly in northern Indian vegetarian cooking. Suggested uses: In stir-fried vegetables and soups to add a tangy, sour taste, and in pastries and stuffings.


Berbere ( Ethiopian Spice Mix )
		$8.50



	Berbere is the spice mixture that is the flavoring foundation of Ethiopian cuisine. It is made from a cupboard-full of herbs and spices. Among Ethiopian cooks there are many variations. Our Berbere is made by combining allspice, cardamom, cloves, fenugreek, ginger, nutmeg, coriander, cumin, turmeric, black pepper, and hot red (cayenne) pepper. Suggested uses: Berbere is used as a paste to flavor fish, chicken or meat dishes. Can be used in soups and stews. Combine 2 teaspoons Berbere with finely chopped onions or shallots, 1/4 cup of olive oil or red wine to form a paste.



Cardamom, Green Fancy ( Pods)
		$8.50



	Native to India, Cardomom is used in many South Asian dishes. Fancy Green Cardamom pods are about 1/2" long and have a fresh green color and pungent, aromatic flavor. Chewing on Cardamom pods can calm an upset stomach while sweetening the breath. Each pod contains about 20 aromatic seeds. For the best results, use whole Green Cardamom and remove pods just before serving. Suggested uses: In curries, and as a flavoring in Indian spiced tea. Cardamom also is used in Scandinavian sweet dishes, such as coffee cakes.


Chipotle Powder, Morita

		$8.50



	Chipotle peppers are the familiar Jalapeno Chile, first smoked, then dried. There are many different beliefs regarding the Chipotles. Our understanding is that the Brown Chipotles are the Green Jalapenos and the Moritas are the red, fully mature Chipotles. This gives them a unique medium-hot smoky flavor, which is popular in many Southwestern dishes. They have a deep brick reddish brown color. The word Chipotle translates to smoked Chile. Suggested use: Use Chipotle in enchilada sauces, chili, stews, corn bread, marinades, barbecue rubs for fish, chicken, meat and corn. Their smoky quality combines well with poultry, meats and fall squash.


Curry, Madras Style

		$8.50



	Curry powder is a mixture of spices used in Indian cooking. The word curry is of British origin: the blends are known as Masala in India. Curry powders vary by region, religion, and seasons. Our blend is turmeric, ginger, pepper, coriander, cumin, nutmeg, cloves, cinnamon and chilies. Suggested use: Curry powder can be added to cooking vegetables and is delicious when combined with tomatoes, saffron and cream. Blend Curry with melted butter and brush on fish before grilling or broiling.



Garam Masala
		$8.50



	Garam Masala is a classical spice blend from the Indian subcontinent. The word Masala means spice blend and these are the flavorings for the various curries from India. Masala blends differ from region to region and even between individuals. Garam Masala is traditional to Northern India. Our Garam Masala blend includes the typical ground spices found in this mixture, coriander, cumin, cinnamon, black pepper and cloves. Suggested use: Usually cooked in curries as the predominate flavoring agent. It can also be mixed with melted butter and spread on meat prior to grilling or a small amount can be mixed with sour cream or yogurt as an interesting dip. Also can be used in pies or pastries.


Grains of Paradise
		$11.00



	Primarily from the coast of West Africa, Grains of Paradise are also known as Guinea or Meguenta pepper. The seeds area red-brown, chestnut color that is shaped like a pyramid. They are a valued seasoning in West Africa. An aromatic spice, these small black seeds have a sweet, pungent, citrus flavor similar to Cardamom. This is not surprising as the plant is a sub-species of common Cardamom. Grains of Paradise are finer than Cardamom and are only grown in Ceylon and the Malabar Coast of India. Well-known in ancient Rome, the spice has also been known as baking pepper or Roman pepper. Brought to the west from India, by Alexander the Great and again by soldiers returning from the Crusades, it was a favorite spice in medieval Europe. The grains are often in Moroccan dishes. Arabian royalty is known to add the ground spice to their coffee. Suggested use: Excellent to season salads, vegetables, soups, eggplants, potatoes and lamb dishes.


			$8.50
	Ras El Hanout



	Ras El Hanout, which means, literally, "top of the shop" is an exotic Moroccan spice blend. Ingredients vary sometimes with as many as twenty five spices. Our blend contains allspice, cumin, black pepper, cardamom, cinnamon, cloves, coriander, cayenne, ginger, mace, nutmeg, and turmeric. Suggested use: Used in Moroccan meat dishes. Tangines, couscous and bisteeya.


	Vietnamese Cinnamon
			$8.50



	The world's finest cinnamon grows in Vietnam. Among the consequences of the war were trade restrictions which made this incomparable spice unavailable to the U.S.for over 20 years. The flavor of Vietnamese cinnamon is similar to the Chinese Tung Hing cassia cinnamon, but the oil content is higher and it is much more powerful. Consequently, when Vietnamese cinnamon is ground, it produces a richer, darker cinnamon with quite a bit of spiciness. Suggested use: Use as you would regular cinnamon. The flavor of this cinnamon is more intense and rich. Use in baking, tomato or curry sauces, lentil or bean soup or any recipe that calls for cinnamon.


Zahtar

		$8.50



	Zahtar is a spice blend from the Middle East. Zahtar is a combination of ground sumac seeds, ground thyme and whole white sesame seeds. Sumac adds a slightly sour or tart flavor, thyme adds warmth and depth, while the sesame seeds give the blend an earthiness. This blend can be found in recipes from Lebanon, Syria, Turkey and Iran. Suggested use: Can be added to marinades or salad dressings. Sprinkled on vegetables or meat for sautes or before grilling. Also excellent to use when steaming artichokes or generously sprinkle on pita bead with olive oil before placing under the grill.

Falls Brook Organic
Farm
116 Sterling City Rd
Lyme, Ct. 06371
860-434-4324

s ales@fallsbrookorganic.com

We are very sorry to
disappoint all of our loyal
and enthusiastic friends
and customers, but
because of health
problems we are not
growing this year. Our
Paprika and Herbes de La
Ferme from 2007 are sold
out, and will not be
available until we resume
operations, which we hope
to do in 2009.

In the meantime, we will be
planting cover crops and
otherwise working to
improve the health of our
farm's soil. It, too, can use
a rest.

Many Thanks,
Michael & Amelia