A few favorites...
California Grown Chiles
We grow, dry, and grind chile peppers into high quality spices using sustainable agricultural techniques to produce healthy food without compromising future generations' ability to do the same. Each chile is harvested by hand on our farm in Boonville, California - 100 miles north of San Francisco. The farm is Renegade certified and our crops are grown with organic growing practices. Our California grown Espelette chile powder, known as Piment d'Ville, is used in hundreds of restaurants across the country. We hope it finds a spot in your spice drawer, too.
What we're cooking.
The star of this dish is the bright citrus marinade with varying heat added from the chile flakes. Use Yahualica chile flakes if you want a zippier heat to the fish. Use Red Serrano chile flakes if you want a milder citrusy flavor.
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These garlic knots are drenched in a garlic - parm - parsley - Calabrian chile flake butter that browns and gets crispy while it cooks. There's no shame in using store bought pizza dough for this as it helps this recipe come together quick!
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Did you know traditional gingerbread typically contains black pepper? We swapped in Piment d’Ville in this seasonal pumpkin bread-gingerbread mashup. The gentle heat is the ideal complement to the warm spic...
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