These three Italian ingredients are some of our go-to flavor builders. Salt seems obvious, but it is essential to building flavor early in the cooking process. Our Salt-Packed Capers add depth and nuance to anything they touch (your egg salad will never be the same!), and we've never encountered a more fragrant, flavorful Oregano.
Fine Italian Sea Salt - Produced through solar evaporation and hand-harvested, this traditional sea salt contains all the trace elements found in sea water, as well as less sodium chloride than industrial table salt. Ground finer than kosher salt, use this for cooking or straight from the jar for brines, sauces, or salting meat and vegetables.
Salt-Packed Capers - These immature flower buds from the Capparis spinosa plant are harvested on the Italian island of Pantelleria and are considered the best capers in the world. Packing them in salt preserves their peppery flavor. Rinse or soak before use, and use them in pasta sauce, tuna salad, or with bagels and smoked salmon.
Oregano - The intense sun on the Italian island of Pantelleria, the same place our capers are grown, produces concentrated flavors. After this oregano is dried, the farmers painstakingly separate the bracts, where the flavor compounds are concentrated, from the leaves and flowers. Add it to tomato sauces, natch, but also sprinkle this oregano over roasted vegetables, grilled meats, and pizza.