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Posts Tagged ‘pepper’

Julia

Julia is affectionately known in the shop as “Little Red” because of her lovely red hair. She has worked at Formaggio Kitchen Cambridge for 5 years and wears many hats – from cheesemonger, to classroom instructor, to buyer of chocolate, jam, honey, spices and tea.

Julia’s interest in food began early, as a young girl growing up on a small farm in eastern Oregon. It was on the farm that she learned about food in its most basic forms – between picking blackberries and making jam with her mom and sister, fishing for trout in the backyard, caring for their 30 bantam hens, or tending her own small vegetable garden next to her mother’s much larger one. In the evenings, her parents would cook everything from braised elk, to grilled whole salmon, to freshly baked bread. (more…)

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Julie with cleaned Piment d'Espelette peppers

With cleaned Piment d’Espelette peppers

About this time last year, while traveling through the Pyrenees mountains, Valerie, Ihsan and I stopped for a few days to pay a visit to the small farm that produces one of our favorite products: Piment d’Espelette AOC. Piment d’Espelette (translation: peppers from Espelette) are bright red peppers grown in the town of Espelette and 9 surrounding communes. These peppers have a delicate, sweet-fruity flavor and a medium spiciness, a little milder than your average jalapeño. They’re most often sold dried, whole or pulverized into a flaky powder. (more…)

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Sarawak White Peppercorns

Our spice buyer, Julia, has been working really hard on our spice selection here at the shop.  She recently spearheaded an effort to improve packaging – the new tins not only better protect the spices from sunlight but they also hold up better.  Previously, some of the Turkish peppers would actually cause the plastic containers to crack open and this no longer happens.  An added plus – the new containers look really chic too!

Julia has also been making an effort to bring in some new and special spices.  This week saw the addition of three new peppercorns to our shelves.  (more…)

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