Collection: Catalog

Asian

Green Peppercorns

Picked before they ripen and dried, green peppercorns are fresher, brighter and milder than black pepper, with a gentle heat and a clean, almost herbal aroma. The classic choice for peppercorn sauce over steak, they also shine in cream sauces, terrines and stir-fries.

USA

Sorrel Vinegar

All our vinegars are made in house with a cider base and the freshest product around. Allowing the concoction to ferment for 3-6 months brings out the fruit notes of rhubarb, the tart of lemon and herbal of basil. This vinegar has a rich flavor with plenty of thick fruit pulp. Great for salads with lots of grains and nuts.

Wooden Scissors

These 100% wood scissors are used to cut pasta.

Mediterranean

Blood Orange Extract

Beautiful citrus notes, made from ripe blood oranges

North American

Black Walnut Bark

 Black walnut bark has loads of antioxidants & tannins making it good for throat, hair and gut health. use in tinctures and teas to redeem its health benefits. 

European

Marshmallow Root

Marshmallow root is frequently used in vegetable dyes, healthy ointments, and the French "pâte de guimauve". It is said to be effective in treating coughs & colds, skin problems, and gut issues. Althaea

Worldwide

Dextrose

Dextrose is a simple sugar that rapidly ferments rushes the rising process and reduces cooking time and energy costs.

South American

Cinchona Bark Powder

Cinchona bark powder has an aroma similar to cinnamon with medicinal wood notes. Best used to make a syrup for mixed drinks.

North American

Slippery Elm Bark

This bark has a mild sweetness and woody nose. Great for use as an herbal component in bitters. When brewed as tea it also soothes sore throats.

Mediterranean

Sliced Blanched Almonds

This year’s crop of almonds, we source whole, blanched, sliced, and roasted from the same origin.

European

Filbert Flour

100% hazelnut flour, great for baking, and makes a great substitute for standard wheat flour.

Japan

Horikawaya Nomura Mitsuboshi Soy Sauce

Horikawaya Nomura Mitsuboshi Soy Sauce is a traditionally brewed Japanese soy sauce crafted by Horikawaya Nomura, one of Japan’s most respected artisan producers. Naturally fermented using time-honored methods, this exceptional shoyu develops remarkable depth, layered umami, and a smooth, well-rounded finish that enhances ingredients without overwhelming them. Carefully aged to achieve its signature complexity, Mitsuboshi Soy Sauce offers a harmonious balance of savory richness, gentle sweetness, and refined salinity. Its versatility makes it equally at home in traditional Japanese cuisine and contemporary fine dining, where precision and ingredient quality are paramount. Whether used as a seasoning during cooking or as a finishing condiment, Horikawaya Nomura Mitsuboshi Soy Sauce delivers authentic Japanese craftsmanship and an elegant depth of flavor that elevates every dish.

Japan

Kisaichi Jozo Edomae Akasu (Kisaichi Jozo Edomae Red Vinegar)

Akasu is the red vinegar behind Edomae sushi, brewed from aged sake lees for a deep amber color and a rounded, mellow acidity with a savory, umami finish. Season sushi rice the traditional Tokyo way, or use it anywhere you want vinegar with more depth: dressings, marinades, pickles and dipping sauces.

Japan

Togarashi Yuzu

Shichimi togarashi, often simply called togarashi, is Japan’s iconic seven-spice blend, known for its balance of heat, aroma, and texture. Originating in Edo-period Japan, it was first sold by spice merchants near temples and shrines, where it was valued as much for its warming qualities as for its flavor. The blend traditionally includes chili pepper, citrus peel, sesame seeds, sansho pepper, ginger, and seaweed, though the exact combination varies by region and maker. Each variation reflects local taste—some brighter with citrus, others earthier or more numbing with sansho—making togarashi a quiet expression of regional identity. In Japanese cuisine, shichimi togarashi is a finishing spice, sprinkled over noodles, rice, grilled meats, vegetables, and soups to add depth rather than overpower. Beyond savory dishes, its citrus and spice notes can subtly enhance sweets, pairing beautifully with chocolate, caramel, citrus desserts, and even shortbread.

Mediterranean

Truffled Tapenade with Activated Charcoal

Mayonnaise is a commonly used condiment that is able to carry any flavor it comes in contact with. Although it’s delicious on its own, we decided to elevate it by adding truffle and activated charcoal as a wat to expand its possible uses. This combination will add luxury to your mornings, pairing perfectly with poached eggs. Added in mashed poatoes, it enhances the earthy sweetness of the much used root vegetable. It can also add even more depth to a beautiful mixed mushroom risotto. This timeless combination is as much versatile as it is elegant.

Asian

S-P ICE SPICE -curry

Are you ready to top up your ice cream with spices! There are certain spices that blooms better on ice ! Sweet curry 🍛 delicious when sprinkled over an ice cream of your choice but i can suggest vanilla,banana flavor 

European

Beet Vinegar

Earthy, gently sweet and a stunning deep ruby color, beet vinegar adds both flavor and drama to the plate. Whisk it into vinaigrettes, drizzle it over goat cheese and roasted roots, or use it to pickle onions and eggs a vivid pink.

Molecular 1

A collection of technical ingredients for the scientifically inclined. The perfect bundle for those interested in preserves, packaged goods, or molecular recipes   Includes: Citric Acid Versaswip Xanthan Gum Methocel f50 Ultratex 3 Albumina Pectin NH Agar Agar All products are delivered in SOS Chefs packaging.

Silver Canister, Large

Store utensils, spices, herbs, etc. in these beautifully decorated silver canisters.

Silver Tin

Store herbs, spices, seeds and more in these beautiful silver tins.

Firm Tex

Use Firm Tex as a binder and texturizer in cooked meat products and other applications where a low gelatinization temperature is required. Can also be used in soups, sauces and gravies, and pasta fillings.

Phosphoric Acid

Phosphoric Acid has no flavor of its own. It adds a sensation of dryness to drinks, and a bit of tartness and tang. It can act as a substitute for the sourness from citrus juice or for the tang from ingredients like ginger.

European

Chanterelle Powder

Chanterelles are rare mushrooms, with a fruity and nutty, peppery like taste, this powder is made from 100% dried Chanterelle mushrooms. The flavor and aroma of dried Chanterelle mushrooms are great additions to meat, shellfish, and as an ingredient in omelets. Chanterelles can also be used in soups, cream sauces, and pastas. 

Asian

Turmeric Salt

Turmeric is a warm, powerful and bitter herb known to have anti-inflammatory effects. This salt is an all-purpose seasoning that can accompany any kind of meal including stews, beef, chicken, vegetables, eggs, popcorn and French fries. 

African

Red Palm Oil

Red Palm oil is made from the fruit of the African oil palm. It is an excellent cooking oil for baking, sautéing, dips and medium heat frying. This oil contains the highest amounts of vitamins A and E of any plant-based oil.

Methylcellulose F50

A modernist ingredient that works in reverse: methylcellulose F50 gels when heated and relaxes again as it cools. Chefs use it as a binder for plant-based burgers and sausages, to hold coatings and fillings together during frying, and to create stable hot foams.

Mediterranean

Licorice Sticks, Whole

Whole dried licorice root (Glycyrrhiza glabra), naturally sweet with a warm, anise-like flavor. Steep it for tea, infuse it into syrups, poaching liquids and braises, or simply chew on a stick the old-fashioned way.

Maltodextrin, Corn

Tapioca derived, this starch can be used to turn oil into crispy granules.

Sel Rose #2

Meat preservative that is used when there is no cooking in the recipe- like proscuitto or dry sausages  

Activa GS

Binds meat protein together. Is applied after making a slurry with the activa powder, then brushed onto the meat.

Latin American

Lime Extract

This extract has a beautiful lime fruit flavor without the sourness of the acid.  A dash is perfect in cocktails, in baked goods & desserts.

Latin American

Rainforest Flower Honey

A rich, aromatic honey gathered from the diverse blossoms of the rainforest. Deep amber in color with layered floral notes, gentle fruitiness, and a lingering natural sweetness. Its complexity reflects the variety of tropical flowers visited by the bees, giving each harvest its own distinctive character. Enjoy by the spoonful, drizzle over yogurt, fruit, cheese, or pastries, stir into tea, or use to add depth and sweetness to marinades and dressings.

Japan

Suehiro Usu Murasaki Shoyu (Suehiro Light-Colored Soy Sauce with Koji)

Suehiro Usu Murasaki Shoyu is a delicately brewed Japanese light-colored soy sauce (usu shoyu) crafted by Suehiro using traditional koji fermentation methods. Despite its pale amber color, it delivers remarkable depth of umami while preserving the natural appearance of ingredients, making it an essential seasoning for chefs who value both flavor and presentation. Compared to standard dark soy sauce, this light-colored shoyu has a gentler color profile with a refined balance of savory richness, subtle sweetness, and clean salinity. It is ideal for dishes where you want to enhance flavor without darkening broths, vegetables, seafood, tofu, or delicate sauces. Brewed with carefully selected ingredients and traditional koji fermentation, Suehiro Usu Murasaki Shoyu offers elegance, precision, and exceptional versatility in the professional kitchen.

France

Whole Vadouvan

Vaduvan is spice in slow motion.A French creation inspired by South Indian flavors, a blend that captures the soul of curry leaves, cumin, mustard, fenugreek, and garlic, toasted gently to release their magic. This is not heat for heat’s sake.It’s a symphony of earthiness, warmth, and umami — a blend meant to bloom in oil, butter, or cream, awakening grains, vegetables, meats, or seafood.