On sale

Brand

Department

Pantry

Maple syrup is made only during a few weeks of the year when in late winter when nights are freezing but days are not. During the days, the sap warms and expands, pushing its way through our taps. Early in the maple season, the sap produces the lighter syrup (in color and flavor) - Amber Rich Grade. Later in the season, as the tree wakes up from its dormant winter state, the sap develops a more robust flavor and darker color - Dark Robust Grade. When the leaves of the trees start to bud in early spring, the sap that flows starts to change from the sweet maple we know and love to a more bitter, earthy flavor. Most syrup companies today go for quantity over quality and produce even after the flavor has gone off, then blends it with syrup from earlier for one mediocre uniform flavor. We bottle our syrup to let the Grades shine - never blended, distinct, and with the best flavor.

San Marzano Style Plum Tomatoes 6/#10 Cans Whole Peeled Tomatoes in Juice with Fresh Basil shall be prepared from mature, red varieties of tomatoes, which have been washed, 
sorted and peeled prior to filling. Salt, citric acid, and fresh basil leaves are added as flavoring ingredients. Double-strength juice is 
used as the packing medium. The cans are hermetically sealed, cooked, and cooled resulting in a commercially sterile products. This product is packed pursuant to the Food and Drug Administration Standard of Identity for Canned Tomatoes (amended July 14, 1978).

Ground Peeled Tomatoes in Puree 6/#10 Cans

Fully prepared pizza sauce with cheese is a delicate blend of spices, salt and cheese with added soybean and olive oils. It is prepared from tomatoes that have been washed and hand sorted for quality prior to grinding. The product is hot filled to ensure commercial sterility then cooled prior to stacking. Fully prepared pizza sauce with cheese has a coarse finish and may contain seed particles and occasionally whole seeds. It has a bright red color and is practically free from extraneous plant material and objectionable defects

Fish sauce is the liquid extracted from anchovies  through a process of prolonged salting and  fermentation. It has been a prized source of umami  in the kitchen for centuries. oN is an industry  standard that measures the number of grams of  nitrogen per liter of fish sauce, which is a direct  indicator of protein level. The highest quality fish  sauces are greater than 30 oN.