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The Perfect Purée of Napa Valley
Red Jalapeño PureeRed Jalapeño Puree
Our Red Jalapeño Puree is made with mature jalapeños that have been deseeded, brined, and pureed with rice vinegar, making it a bold and superbly savory combination of tangy heat.
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Mint PureeMint Puree
Mentha (mint) is a genus of plants in the family Lamiaceae. The exact distinction between species is unclear, however it is estimated that 13 to 24 species exist. Hybridization occurs naturally where some species range overlap.
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Pumpkin PureePumpkin Puree
A pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and most often deep yellow to orange in coloration. The thick shell contains the seeds and pulp.
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Kale PureeKale Puree
Kale or leaf cabbage is one of certain cultivars of cabbage grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head.
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Butternut Squash PureeButternut Squash Puree
Butternut Squash, sometimes known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. Butternut Squash is a good source of fiber, Vitamin C, Vitamin A, Magnesium, and Potassium.
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Spinach PureeSpinach Puree
Spinach is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration.
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Carrot PureeCarrot Puree
The Carrot is a root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated form of the wild carrot, Daucus Carota, native to Europe and Southwestern Asia. The plant likely originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic Carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot. The roots contain high quantities of alpha- and beta-carotene, and are a good source of Vitamin K and Vitamin B6.
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Turmeric PureeTurmeric Puree
Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking.
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Ginger PureeGinger Puree
Ginger originated in Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with them throughout the Indo-Pacific during the Austronesian expansion (c. 5,000 BP), reaching as far as Hawaii. Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans.
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