iGourmet Organic Dried Mango

Organic dried mango is naturally sweet and delicious! Unlike some brands that are full of sugar, these sliced mangos have no sugar added. Exotic and fruity, these are great to take along on hikes, bike trips, or just as a nutritious snack t...o keep in your desk. Certified Kosher. read more

iGourmet

So many truffles you can barely see the butter! A favorite on top of steak, a delicious addition to pasta, and an ideal seasoning ...for braised, steamed or sauteed vegetables. For flavor-per-ounce, this has to be the truffle's shining moment. Let little pats melt over a fish fillet or lobster or grilled veal chops. Swirl into warmed mushrooms to make a fettuccine sauce. Brush over toast and float on top of soup. read more

iGourmet

The white truffle hails from Italy's Piedmont region, and has an earthy, garlicky aroma and taste. This decadent treat adds armoma...tic flavor to any menu. It will jazz up risottos, baked potates, and asparagus. read more

iGourmet

These crispy baked crackers from Tuscany are made with extra virgin olive oil and other natural Italian flavors. Perfect for dippi...ng, they are a must when setting out an antipasto selection. Imported from Italy and handmade without preservatives, Crostini Crackers are the perfect complement to any cheese or spread! Available in five wonderful varieties. read more

iGourmet

Arrope i Tallaetes is a blend of syrupy grape must and candied pumpkin. Produced throughout Spain, this molasses-like condiment wa...s actually brought by the Moors of North Africa as a way to preserve late-harvest fruits and vegetables. In ways, Arrope begins life like balsamic vinegar; grape juice, skins, and seeds are pressed into a pulp, then cooked down into a thick pulp of grape must. Unlike balsamic, Arrope isn't fermented into vinegar, but keeps its sweet, thick flavor of raisins, plums, and caramelized sugars. Then slices of pumpkin are cooked into the Arrope and mashed into a puree, adding additional sweetness and a creamy body to the jam. Arrope is an ancient preserve, used to sweeten everything from drinks to desserts. As cane sugar and beet sugar became cheap and widely available, Arrope became an increasingly rare, country condiment. Spoon Arrope over fresh chevre, Brie, or slices of young sheep's milk cheese. Try Arrope instead of honey to sweeten vinaigrettes and fruit salads. During summer, a spoonful of Arrope is surprisingly refreshing in ice water and seltzer. It's also perfect for finishing off ice cream, flans, seared foie gras, tangines of lamb, and to cut the richness of duck confit. Made only of grape must and pumpkin. No added sugar, pectin, or preservatives. read more

iGourmet

Daelia's Biscuits for Cheese were inspired by a love of cheese and the pursuit of a good cheese companion. Based on a traditional ...Mediterranean recipe, meant to complement all cheeses, soft and hard. These biscuits will not overwhelm your cheese, but will enhance it and cause you to crave for more. Treat yourself and your guests to this unique combination of cheese and biscuits. All products are made from fresh natural ingredients and are baked to order for the retailer to maximize freshness. Daelia's Biscuits for Cheese; for the sake of cheese! Three varieties available: Almond Raisin: Especially good with goat cheeses, aged cheddars and blues but can be paired with almost any cheese. Hazelnut Fig: They are especially good paired with salty blue cheeses and soft sheep's milk cheeses. Pumpkin Seed with Rye: Especially good with Gruyere, stinky washed rind cheeses or bloomy rind cheeses like Camembert. Varieties sold separately. Certified Kosher Pareve by the OU. No Cholesterol, Trans Fat, or Added Salt or Fat. read more

iGourmet

Thick and creamy, Bee Raw's Star Thistle honey has soft notes of cinnamon and a long, sweet finish. This honey comes from an Apiar...y in Colorado, where the wild star thistle grows wild. Native to the Mediterranean Basin, star thistle is a thorny plant that for a long time was only thought fit to be food for goats, but this honey shows that the work of bees can even make gold from a lowly weed. Bee Raw Honey offers raw, unfiltered, varietal honey for the American table. They source each honey from family-owned apiaries across the country, and each variety is derived from a single floral source, giving it distinct color, flavor and aroma. No honey should be fed to infants 12 months or younger. read more

iGourmet

Enticing and surprising, Bee Raw's Orange Blossom honey takes your senses on a journey through the orange grove. Notes of citrus a...nd the tangy rind are playfully intertwined in a not-too-sweet captivating finish. Harvested from an Apiary in a real Florida Orange Grove, we love this bright and lively honey on Manchego and other aged sheep's cheeses. It's also perfect in tea, lemonade, or a pitcher of classic Southern sweet tea. Bee Raw Honey offers raw, unfiltered, varietal honey for the American table. They source each honey from family-owned apiaries across the country, and each variety is derived from a single floral source, giving it distinct color, flavor, and aroma. No honey should be fed to infants 12 months or younger. read more

iGourmet

In the Basque region of the Pyrenees, Agour produces a wide range of exceptional aged sheep's milk cheese, from P'tit Basque to Os...sau-Iraty. These cheeses pair wonderfully with local dark cherries, which is a classic Basque treat. Now, Agour has cooked these same dark cherries down into this thick, rich spread. Made of 65% dark cherries and sweetened with cane sugar, this spread is divine with your favorite aged sheep's milk cheeses. read more

iGourmet

Blaze, the first commercially available Balsamic Glaze, is ideal for decorating and flavoring grilled meats, risotto, or even dess...erts. While professional chefs have always used a balsamic glaze to finish their plates, few amateur cooks have the time or patience to prepare it at home. The Acetum Company, located in the Modena province, has created this unique glaze of premium balsamic vinegar which requires no further reduction. It can be added at the end of the cooking process because it does not need to be heated further. Blaze Balsamic Glaze will decorate and garnish your most refined dishes. Blaze is available in Original and other flavors specially designed to enhance pizza, desserts, and fish. Varieties sold separately. read more

iGourmet

For the true coffee cognoscenti, we've culled the four most famous and flavorful coffees from our vast line-up of gourmet beans. T...his assortment contains four bags of whole bean coffee from the far corners of the globe. Packed in our signature gift box, this sampler is sure to please your favorite java lover. This gift box includes: Organic Fair Trade Sumatra Mandheling: From Indonesia, Sumatra Mandheling coffee has one of the most recognizable and distinct cup characteristics of all single-origin coffees. This shade-grown Mandheling has low acidity, bold highlights of a chocolate and caramel taste and an earthy finish. (16 oz) Kenya AA: This meticulously prepared East African coffee is famous for its rich body, pleasant vibrant acidity, fragrant aroma and winy aftertaste with overtones of berries and citrus. (16 oz) Mulvadi 100% Kona: Hawaiian Kona Coffee is very flavorful and full-bodied, a rich coffee with a mellow straightforward character. A delicious taste that is low in acid with a heady aroma and a complex rich and winy taste. (7 oz) Organic Fair Trade Colombian: This Organic and Fair Trade coffee is from only one cooperative, Fondo Paez. One taste of this well-rounded cup, with a perfect balance of roast and acidity, will remind you just why Colombian coffee came to be so esteemed around the globe. (12 oz) Gift Presentation: This sporty gift is hand packed in a chocolate colored gift box, tied with an elegant matching ribbon. Please note that any item temporarily out of stock will be substituted with a similar item of equal or greater value. read more

Il Forteto

Contrary to what many people think, a honey's color, consistency, and flavor do not derive from the bee, but from the source of th...e nectar. Some flowers produce nectar that creates a darker and stronger flavored honey, while others yield a lighter and more delicate recipe. There are hundreds of different honeys throughout the world, most of them named for the flower from which they originate. Castagno (Chestnut) Honey is smooth, creamy, dark and rich, with the woodsy undertone of chestnuts. Although honey is the sweetest of foods, chestnut honey has an earthy, semi-sweet essence that is very sensuous. Italians spread it over Gorgonzola melted on bread, but it is also an excellent choice as a glaze for sautéed chicken breasts or baked acorn squash. No honey should be fed to infants 12 months or younger. read more

iGourmet

So many truffles you can barely see the butter! A favorite on top of steak, a delicious addition to pasta, and an ideal seasoning ...for braised, steamed or sauteed vegetables. For flavor-per-ounce, this has to be the truffle's shining moment. Let little pats melt over a fish fillet or lobster or grilled veal chops. Swirl into warmed mushrooms to make a fettuccine sauce. Brush over toast and float on top of soup. read more

iGourmet

The white truffle hails from Italy's Piedmont region, and has an earthy, garlicky aroma and taste. This decadent treat adds armoma...tic flavor to any menu. It will jazz up risottos, baked potates, and asparagus. read more

iGourmet

These crispy baked crackers from Tuscany are made with extra virgin olive oil and other natural Italian flavors. Perfect for dippi...ng, they are a must when setting out an antipasto selection. Imported from Italy and handmade without preservatives, Crostini Crackers are the perfect complement to any cheese or spread! Available in five wonderful varieties. read more

iGourmet

Arrope i Tallaetes is a blend of syrupy grape must and candied pumpkin. Produced throughout Spain, this molasses-like condiment wa...s actually brought by the Moors of North Africa as a way to preserve late-harvest fruits and vegetables. In ways, Arrope begins life like balsamic vinegar; grape juice, skins, and seeds are pressed into a pulp, then cooked down into a thick pulp of grape must. Unlike balsamic, Arrope isn't fermented into vinegar, but keeps its sweet, thick flavor of raisins, plums, and caramelized sugars. Then slices of pumpkin are cooked into the Arrope and mashed into a puree, adding additional sweetness and a creamy body to the jam. Arrope is an ancient preserve, used to sweeten everything from drinks to desserts. As cane sugar and beet sugar became cheap and widely available, Arrope became an increasingly rare, country condiment. Spoon Arrope over fresh chevre, Brie, or slices of young sheep's milk cheese. Try Arrope instead of honey to sweeten vinaigrettes and fruit salads. During summer, a spoonful of Arrope is surprisingly refreshing in ice water and seltzer. It's also perfect for finishing off ice cream, flans, seared foie gras, tangines of lamb, and to cut the richness of duck confit. Made only of grape must and pumpkin. No added sugar, pectin, or preservatives. read more

iGourmet

Daelia's Biscuits for Cheese were inspired by a love of cheese and the pursuit of a good cheese companion. Based on a traditional ...Mediterranean recipe, meant to complement all cheeses, soft and hard. These biscuits will not overwhelm your cheese, but will enhance it and cause you to crave for more. Treat yourself and your guests to this unique combination of cheese and biscuits. All products are made from fresh natural ingredients and are baked to order for the retailer to maximize freshness. Daelia's Biscuits for Cheese; for the sake of cheese! Three varieties available: Almond Raisin: Especially good with goat cheeses, aged cheddars and blues but can be paired with almost any cheese. Hazelnut Fig: They are especially good paired with salty blue cheeses and soft sheep's milk cheeses. Pumpkin Seed with Rye: Especially good with Gruyere, stinky washed rind cheeses or bloomy rind cheeses like Camembert. Varieties sold separately. Certified Kosher Pareve by the OU. No Cholesterol, Trans Fat, or Added Salt or Fat. read more

iGourmet

Thick and creamy, Bee Raw's Star Thistle honey has soft notes of cinnamon and a long, sweet finish. This honey comes from an Apiar...y in Colorado, where the wild star thistle grows wild. Native to the Mediterranean Basin, star thistle is a thorny plant that for a long time was only thought fit to be food for goats, but this honey shows that the work of bees can even make gold from a lowly weed. Bee Raw Honey offers raw, unfiltered, varietal honey for the American table. They source each honey from family-owned apiaries across the country, and each variety is derived from a single floral source, giving it distinct color, flavor and aroma. No honey should be fed to infants 12 months or younger. read more

iGourmet

Enticing and surprising, Bee Raw's Orange Blossom honey takes your senses on a journey through the orange grove. Notes of citrus a...nd the tangy rind are playfully intertwined in a not-too-sweet captivating finish. Harvested from an Apiary in a real Florida Orange Grove, we love this bright and lively honey on Manchego and other aged sheep's cheeses. It's also perfect in tea, lemonade, or a pitcher of classic Southern sweet tea. Bee Raw Honey offers raw, unfiltered, varietal honey for the American table. They source each honey from family-owned apiaries across the country, and each variety is derived from a single floral source, giving it distinct color, flavor, and aroma. No honey should be fed to infants 12 months or younger. read more

Mieli Thun

Produced in May in Trento, Dandelion honey is instantly recognizable by its characteristic bright yellow color. Called tarassaco i...n Italian, the nose is pungent sulfur, ammonia and milky, with hints of wet hay, aromatic root and cheese crust. The palate is medium sweet, with notes of vanilla and a delicate tinge of chamomile in the final. Mieli Thun's small, family run company is renowned for its many types of single variety Italian honeys, obtained through knowing and directed nomadic beekeeping. Their ambition is to help lead a renaissance in artisanal honey-making: the quintessence of the art of gathering honey. No honey should be fed to infants 12 months or younger. read more

iGourmet

In the Basque region of the Pyrenees, Agour produces a wide range of exceptional aged sheep's milk cheese, from P'tit Basque to Os...sau-Iraty. These cheeses pair wonderfully with local dark cherries, which is a classic Basque treat. Now, Agour has cooked these same dark cherries down into this thick, rich spread. Made of 65% dark cherries and sweetened with cane sugar, this spread is divine with your favorite aged sheep's milk cheeses. read more

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