Category: Fruits
Tangerine Peel
Thin citrus peel used to flavor savory preparations as well as sweet baked goods.
Pomegranate Molasses
A traditional ingredient in Middle eastern cooking, this rich, dark syrup contributes the sweet tartness.
Lemon Oil
Cold pressed from lemon rinds, it is estimated that it takes about 3,000 lemons to make.
Lemon Juice
The sour and refreshing taste of lemon juice stems from its citric acid (5-6%).
Eggplant
Related to the tomato, this fruit can be bitter if not stored or prepared properly. Meaty texture makes it a great meat substitute in vegetarian dishes.
Dried Lime
Boiled in salt water and sun-dried, these tiny Middle-East limes add a complex and tangy.
Cucumber
Most often eaten raw, this fruit of the squash family is also grown in seedless varieties.
Black Olives
A rich dark color and a plump appearance are the trademarks of the black olive.
