We love Galician Padrón peppers, or as we like to call them, Russian roulette peppers – most of them are mild but every so often you get a fiery one. They are quite flavorful, have a nice crunch and important for us, grow well in our northern climate. In Spain they are typically fried, tossed with salt and served as tapas / pinchos / pintxos, small plates which accompany wine. However, we prefer grilling them which gives the peppers an added smoky flavor.

To prepare pementos de Padrón first wash and completely dry the peppers. Transfer the peppers to a bowl and toss with just enough vegetable oil (start with a tablespoon) to coat them. Grill the peppers over low flame until lightly blistered. Transfer to a clean bowl and toss with sea salt to taste. Serve immediately.

Orange blossom water – also known as orange flower water or ma’ el zhar (ماء الزهر) in Moroccan Arabic – lends a subtle, luxurious floral note to drinks and dishes. A byproduct of the production of bitter orange essential oil, orange blossom water is a traditional ingredient in North African, Middle Eastern and Western Asian cuisine. It has also found its way into French, Spanish, Mexican and Greek breads, desserts and drinks. We use it regularly – just a few drops – to flavor water, instantly elevating mid-week meals.

You can find orange blossom water in our homemade orgeat recipe as wells as a number of our cocktails including the Turkish Delight,the Orange Blossom, and the Japanese Cocktail.

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