Articles
A Pinch of America: The Pulse of Kansas on Every Plate
Kansas doesn’t whisper. It doesn’t wait to be noticed. When the wind rolls across the Flint Hills, it doesn’t tiptoe, it roars. When storms gather on the horizon, they mean it. And when Kansans step into the kitchen, they don’t shy from flavor. They reach for Paprika.
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A Pinch of America: Dill Weed is the Spice of Iowa, the Prairie Herb with Quiet Power
In Iowa, flavor doesn’t arrive in grand entrances. It creeps in through the breeze off a bean field, weaves its way across a kitchen counter worn smooth by decades of rolling pie dough, and finds its place, softly but surely, on the edge of a plate. Dill weed, in all its feathery subtlety, belongs here.
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A Pinch of America: Chives are Indiana’s Quiet Burst of Flavor
Indiana is stitched together with work gloves and back porches, roadside stands and church suppers. It’s a place where the simple things last longest, and among those things sits an unlikely but fitting hero: chives.
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A Pinch of America: Garlic is The Quiet Zing that Sings Through Illinois Kitchens
In kitchens, tucked between the flour bin and the chipped ceramic salt crock, sits a staple that speaks volumes without raising its voice: garlic powder.
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A Pinch of America: Onion is the Unseen Backbone of Idaho’s Kitchen Table
Out here, in a place where the wind doesn’t care much for fences and the dirt is just as likely to sprout potatoes as it is to stay dust, people don't dress up their food to impress. They make it to last. And for that kind of cooking—rugged, slow-earned, and often cooked with one eye on the weather—dried onion isn’t just a spice. It’s a fixture.
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A Pinch of America: Dried Ginger is the Hawaiian Quiet Fire
Dried ginger moves in Hawaii. Not with noise, not with spectacle—but with certainty. A backbone flavor in a place known for volcanoes, crashing waves, and winds that change without warning.
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New Fall Flavors: Country Herbs, Spices, and Salts to Warm Up Your Cooking This Season
Fall has a way of waking up the kitchen, don’t it? The days get cooler, the suppers get heartier, and suddenly the right herbs and spices make all the difference.
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Freeze Dried & Chopped Chives: A Garden’s Brightest Flavor Preserved
There’s something unmistakable about the taste of fresh chives—the grassy brightness, the hint of onion without the bite, the way it wakes up eggs, potatoes, soups, or dips. Freeze dried and chopped chives capture that very essence, sealing in their fresh-from-the-garden flavor for cooks to use year-round.
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Dried & Chopped Lemongrass: A Global Flavor with Local Roots
Few ingredients manage to carry both brightness and depth the way lemongrass does. With its citrus-like aroma and earthy undertone, dried and chopped lemongrass brings a lively note to soups, curries, teas, and marinades.
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Applewood Smoked Sea Salt: Where Sea Meets Smoke
There are salts, and then there is Applewood Smoked Sea Salt—the kind of ingredient that whispers of ocean breezes and campfire warmth all at once. Born from the union of clean coastal waters and slow-burning applewood, this finishing salt has carved out a place in both rustic kitchens and fine dining tables.
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Horseradish: The Bold Root with a Fiery Legacy
Horseradish may not demand the same spotlight as spices like cinnamon or saffron, but this knobby root has earned its place in kitchens worldwide with its unmistakable punch. Grown across diverse regions—from Eastern Europe to the American Midwest—horseradish thrives in cool climates where rich soils and patient farmers bring out its powerful bite.
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Marjoram: A Gentle Herb with Bold Traditions
Marjoram is one of those herbs that seems delicate at first glance, but behind its soft, citrusy fragrance lies a history as rich as any spice in the pantry. Known for its sweet, floral notes that balance sharp flavors in meat, vegetables, and sauces, marjoram has been cultivated for centuries across Europe, the Middle East, and beyond.
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