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Igourmet.com Dried Vegetables

Dried vegetables and spices are pantry staples that can liven up any weeknight meal. Look for dried mushrooms such as oyster, shiitake, porcini, black truffle, and galangal; dried chiles including ghost, New Mexico, pasilla negro, guajillo, ancho, and chipotle; and dried herbs including coriander, thyme, bay leaves, Greek oregano, saffron, celery seed, dill weed, and rosemary to use in your cooking.
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Straw mushrooms are reconstituted like other mushrooms. The entire mushroom is edible. If the stems are tough, discard them. The c...runchiness of straw mushrooms makes them ideal for stir-frys and Asian-style soups and broths. Also known as "Paddy Straw" Mushrooms. Dried straw mushrooms are much better than the canned varieties since they have a much more intense flavor. read more

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The maitake mushroom, commonly known as "hen of the woods" or "ram's head," is a delicious and healthy mushroom. The Japanese name... "Maitake" means "dancing mushroom," as the mushroom can easily reach 30-50 lbs, which is certainly cause for a celebration! Very often sold in supplemental form such as pills and powder, the maitake is renowned for its health benefits. In addition, the maitakes are noted for their taste. Their rich and woodsy flavor along with their meaty texture make them a delicious addition to many different dishes. read more

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Imported from China, dried wood ear makes a great addition to almost any Asian dish or stir-fry due to its mild flavor and crunchy... texture. Wood ears take their name from the fact that they grow on the sides of decaying trees. The broad, flat shape of the mushroom makes the tree look like it has ears. Soak in warm water for about 30 minutes. After reconstituting, slice into thin pieces. The soaking liquid does not add anything to a finished dish. You can either use it or discard after reconstituting the mushrooms. read more

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Shiitake mushrooms are noted for their wonderful distinctly woodsy flavors. Measuring some 4-5cm (almost 2 inches) in diameter the...se huge, stemless caps are of outstanding quality. Use them whole or sliced in soups, stir fries, and sauces. read more

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Dried mushrooms are used extensively in Chinese cooking, from everyday recipes to banquet-sized feasts. This collection of dried m...ushrooms contains some of our favorite Chinese mushrooms. The kinoko mix containing oyster mushrooms, shiitakes, eryngii and wood ears are perfect for tossing into almost any stir-fry. Add this mix to chicken stock with a little cream and a dash of sherry for a delicious mushroom soup. read more

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Lobster mushrooms get their name from their knobby appearance and bright red color. With their firm texture and seafood-like flavo...r, they are great in soups, stews, and terrines. Sliced thin and sautéed with onions and potatoes, they add a touch of class either in or next to omelettes. Add them along with their essence to seafood chowder. Finely diced after reconstituting, sautéed lobster mushrooms mixed with soft goat cheese makes a wonderful spread. read more

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Sometimes referred to as "false truffles," called because they are often used to mimic truffles due to their dark color. Black tru...mpet mushrooms have an excellent flavor which blooms to its fullest when the mushrooms are dried and then reconstituted. Although they are not as "meaty" as larger mushrooms like Porcini or Portobello, Black Trumpets have become famed for their intense aroma and flavor, which stands up well to strong spices, herbs, or wine. Excellent for game dishes. Also known as "Horn of Plenty" Mushrooms. In the last year these mushrooms have become all the rage, as top chefs have discovered their wonderful flavor. read more

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Bamboo Mushrooms (Dictyophora Indusiata) are long, thin Mushrooms, measuring 7-8 inches long and 1/4 - 1/3 inch thick. Bamboo Mush...rooms are light tan in color with a porous texture. The mythology of this mushroom includes claims for long life, weight reduction, and the ability to lower blood pressure. Bamboo Mushrooms have a rich, earthy flavor and delicate texture. Bamboo Mushrooms are delicious and exotic looking. They're spectacular in soups and stir fry dishes. Sauted Bamboo Mushrooms complement steaks and poultry. Chop Bamboo and add to casseroles, sauces and stuffings. Bamboo Mushrooms can also be sauted in sesame oil for a delicious addition to meats, rices and tofu. read more

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Mousseron Mushrooms are delicious small Mushrooms from France. Mousseron are a deep golden hue with lacy, deep gills and very thin... stems. Mousseron Mushrooms have a wonderful flavor with a soft and chewy texture. The smell and flavor of a Mousseron is reminiscent of Porcini Mushrooms. Mousseron has a great flavor and texture. Include them in, stuffings, soups and stews. Mousseron sauted with onions and garlic are a wonderful addition to pasta, bean or rice dishes. read more

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Matsutake, otherwise known as Pine Mushroom, is the most highly valued mushroom, when found in pristine condition. They are presen...ted as high-status corporate gifts or wedding presents in Japan. The aroma is spicy, fruity and piny. It can also be found in Canada, Oregon, Idaho, and Northern California. read more

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Dried Mushrooms have been an important and very popular cooking ingredient throughout Europe and the Orient for many, many centuri...es. They've recently received a great deal more attention here in the United States. Dried Mushrooms are very economical. A smaller amount of dried is needed in recipes since the flavor is much more concentrated than fresh varieties. They can be stored for long periods of time without spoiling. Stir fry blend has a delicately mild flavor that is suited for stir fry recipes. This Dried Mushroom Blend contains Shiitake, Shredded Wood Ear, Sliced Button, Cloud Ear and Oyster. read more

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Ancho chiles are the dried form of the dark green poblano chile. Hailing from the state of Puebla, Mexico, Ancho chiles have an af...finity for braised pork and grilled meats. Soak in hot water for 30 minutes and add to sauces, chop into salsa, or grind the dried pods to create your own chile rubs. read more

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Chipotle chiles are smoked jalapenos. Brown Chipotles are the Green Jalapenos and the Moritas are the red, fully mature Chipotles.... This gives them a unique, medium - hot smokey flavor which is popular in many Southwestern dishes. read more

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These beautiful, finger-length chiles are a cousin of cayenne with a similar heat-level. We love adding two or three dried pods to... soups, stews, and chiles. They also add lovely color and flavor when added to a jar of olive oil or when making your own pickles. Crushed, they're perfect for whisking into dressings or sprinkling on top of pasta. read more

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The pasilla nergro is a large, black chile with a skin the color of eggplant. It's an important ingredient for mole, sauce, chile,... or making into a chile paste for rubbing on meats. Modestly hot, you can easily add them to a range of dishes. The flavor of dried pasilla chiles can benefit from moderate roasting, or soaking in hot water for a few minutes (for best results, don't soak the peppers more than 15-20 minutes). read more

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Beautiful guajillo chiles are perfect for salsas and spice pastes. Guajillo chiles have a modestly hot flavor with a slightly frui...ty aroma. The smooth, shiny skin is thicker than other chiles, so give them a little longer to soak that other varieties. Puree with tomatoes to make a thick dipping sauce. Also delicious as a compound butter to put on grilled pork chops or skirt steak. read more

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New Mexican Chiles are variant of the traditional Anaheim chile. Confusingly, some recipes also refer to New Mexican chiles as "Co...lorado Chiles." Hotter than jalapenos, these spicy chiles are great for adding to the broth of soups, or braising alongside pork. If you're a ribs fan, reconstitute the chiles in hot water, then puree into a fiery paste and add some kick to your rub. Or just crush into flakes and sprinkle over your favorite dishes! read more

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In Assam, India grows the world's hottest pepper called "Bhut Jolokia" in Hindi which when translated means "Ghost Chili". Also ca...lled the Naga Jolokia, after the famous Naga warriors of Northern India, who were fearsome headhunters. The Guinness World Records crowned the Bhut Jolokia as the world's spiciest chile in 2007, dethroning the red savina habanero. It has been measured at 855,000 Scoville units up to 1,041,427. Always remember to wear rubber gloves when handling chiles! read more

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The slightly smokey flavor makes the smokey serrano chile pepper delicious in many different types of sauces. It has a similar fla...vor as chipotle, but with a sharper level of heat. These can be used for beef or poultry and even in vegetarian dishes. The pepper is quite hot with a Scoville rating of 8,000 to 22,000. read more

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Porcini mushrooms are graded according to quality level and slice size. We have a grade for every use and budget. Extremely rich w...ith an earthy flavor, these porcini mushroom pieces are perfect addition for soups, quiche, pâtés, stews, pasta sauces, pot roast, side dishes, and stuffings. The rich flavor and exceptional aroma add new dimensions and enhance many hot and cold dishes. Add these porcini pieces to your favorite jarred pasta sauce and create a whole new taste. A key ingredient for the famous Italian dish risotto con funghi (rice with mushrooms). read more

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A silky mushroom that is perfect for any dish. They look, smell, and taste like fresh oysters. When cooked, the oyster mushroom ha...s a firm texture that adds body to sauces and other dishes. Oyster mushrooms marry well with seafood and chicken. Oyster mushrooms are also reputed to be an aid in lowering cholesterol. Delicious oyster mushrooms in an easy-to-use format are now available. Already cut up for you, these slices are perfect for tossing into stir-frys, soups, and your favorite Asian beef or chicken recipes. read more

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This salt blend is bright, floral, and fruity, with an undercurrent of heat. Sumac peppercorn berries are prized in eastern Medite...rranean and Middle Eastern cooking for their striking color and tart flavor. Didi Davis has blended Sumac with an exotic peppercorn from Bali. Lampung peppercorns are shade-grown to protect them from harsh sunlight, heat, and wind, thus maintaining a high essential oil content. It gives these peppercorns a smooth, yet pungent, chile-like heat. Scatter Sumac Pepper Salt over simply dressed salads, on seafood, poultry, lamb, rice or bulgur dishes, kebabs, yogurt dishes and sauces, tomatoes, vegetables (especially onions or eggplant), grilled or toasted bread drizzled with olive oil, and fruit dishes. Use in dipping oils, marinades, or dry rubs. Didi Davis Artisan Food is a specialty food company known for its handmade, small-batch, artisan salt and sugar blends. Each blend is comprised of the highest quality ingredients - from the hand-harvested sea salt in each salt blend to the Hawaiian cane sugar in each sugar blend. Use our finishing salts and sugars to add the perfect flavor to any dish - with a simple sprinkle you can transform the mundane into something wonderful! read more

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Urfa Biber, or Isot Pepper, is a dried Turkish pepper that hails from the Urfa region of Turkey, ("biber" means "pepper" in Turkis...h). It is technically a red pepper that ripens to a dark maroon. Sweet, smoky and citric aromas give way to a complex heat, which is mild at first, then slightly builds throughout the meal. Texture and notes of dried fruit, leather, and tobacco add to the complexity of this pepper. Rich and earthy, they're perfect as the desired dark, rich, smokey chile, without the overpowering, overused punch of chipotle. Because of the presence of stems and seed, it is hotter than Marash or Aleppo and better when compared to other pre-ground peppers, because of their high moisture and oil content, which amplifies their dark, roasted flavor, often described as "raisins meets coffee." Urfa Chiles are full of smokey, sultry flavors that pair well with hearty vegetables, pungent cheeses, and braised meats. For the more adventurous, use Urfa in desserts, by pairing with chocolate, vanilla beans, or gingerbread spices. Its large flakes yield a satisfying, chewy texture and its high oil content makes it far better for serving raw (without toasting or cooking in water/fat) than most chiles. read more

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For medieval Arabs, who began cultivating saffron from Spain by 960 B.C., the color yellow was a symbol of Joy. Golden Rice became... a tradition for holidays and the Sabbath for Sephardic Jews. Saffron Rice is a side dish that goes well with lamb, pork, or fish. Saffron Rice is also great in Spanish paella with chorizo, piquillo peppers, and rabbit. Made of white rice, paprika, turmeric, and saffron powder, it cooks in 20 minutes. read more

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