Pantry

Baltin Natural Saury Blanched in Oil — Pacific-cure Slavic pantry staple. Whole saury (mackerel-pike) blanched and packed in neutral oil — the Russ...

Latvia's unfiltered raw sunflower honey from Melanie — pale gold, granulates soft, the Baltic apiary classic. Buttery-mild, pollen-rich, alive with...

Indo-European Multi-flower Honey is the golden thread in many treasured recipes. Its balanced sweetness is ideal for drizzling over warm cheese pie...

Greece's Attiki honey in the starter pour — Aegean-floral, dark amber, the Athens-pantry standard. Wild-thyme tinged, slow-set, deep-flavored. Driz...

Bulgaria's wildflower honey from V&G in the starter pour — Sofia-apiary mixed-floral, deep amber, slow-set. Multi-bloom nectar, herb-tinged, ri...

Airborne manuka honey from New Zealand — monofloral nectar from native manuka bush, slow-set and intensely savory. Dark amber, herbal-medicinal, th...

Liberty Orchards premium New Zealand manuka raw honey at MGO 300+ potency — monofloral nectar from native manuka bush, slow-set and herbal-medicina...

Airborne pure New Zealand raw manuka honey at 85+ pollen rating — monofloral from native manuka, slow-set and herbal-medicinal. Dark amber, savory-...

Polinka Sour Cherry Compote — Armenian-Russian kompot tradition. Whole cherries and sweet cherry water in the family pour — kompot, the cold fruit-...

Poland's cherry compote from Polish Garden — whole cherries in clear light syrup, Warsaw-pantry winter classic. Tart-bright, fruit-tender, syrup-gl...

Hungary's pitted sour cherries with rum from Bende — whole višna preserved in rum-spiked light syrup, the Hungarian dessert specialty. Ruby-glossed...

Granny's Farm pitted sour cherries in light syrup — Eastern European whole višna in clear syrup, the holiday-pantry standard. Tart-bright, ruby-glo...

D'Arbo Bitter Orange Fruit Spread offers a delightful balance of sweet and tangy, with a pleasant citrus bite. This spread is excellent on crusty b...

Skopje autumn, jarred. Vitaminka's rosehip marmalade — wild-harvested šipak, slow-cooked at the 1956 plant, carrying the vitamin-C tonic the Balkan...

Bursting with the vibrant taste of wild forest fruits, this spread is perfect for dolloping onto pancakes or adding to yogurt. Its extra fruit piec...

Hungary's szilva lekvár plum butter from Bende in the family-host jar — slow-cooked plum-only spread, dark and deep with no-added-sugar tradition. ...

Hungary's barack lekvár apricot butter from Bende — slow-cooked apricot-only spread, bright-amber and intensely fruit-rich. Thick-glossy, lacquer-f...

Macedonia's cherry pepper in Va-Va's family-size pour — small round red peppers, brined sweet-hot, jewel-bright in the jar. Crisp skin, juicy flesh...

Isparta-petal tradition. Buram's rose jam — petal-by-petal cooked, perfumed, sweet enough for Turkish coffee accompaniment and lush enough to fold ...

Va-Va's Macedonian hot ajvar — the ćevapi-side jar. Fire-roasted kapija pepper mash with chili calibrated to wake the palate, not burn it. The Va-V...

Chef K Tartufata — Mediterranean truffle-and-mushroom sauce. Chef K's tartufata in the Mediterranean cucina register — earthy mushroom base with tr...

Hana's fire-roasted eggplant spread, Mediterranean register. Charred eggplant cooked to soft-velvet body with garlic-edge and oil finish. The Hana ...

Macedonia's somborka-and-carrots from Va-Va — long red somborka peppers with carrot batons in a sharp vinegar brine. Snap-firm, sweet-pepper, brine...

Jadranka's hot ajvar delivers that authentic roasted pepper and eggplant depth with a spicy kick. It's fantastic slathered on fresh bread, as a liv...