I made two batches of Italian hot sausages, first one too much salt, too much garlic and not enough fennel, on the second batch I cut the salt garlic and fennel in half and added 1tbsp of anise. It turned out OK but still needs fine tuning. Nick R.
Really no review is necessary. When you order from My Spice Sage you can sit back and relax. You'll receive your product efficiently, well wrapped, fresh and knowing you saved money purchasing here versus other sellers; satisfied you saved some money.
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You have a choice. You can make it My Spice Sage or someone else' s.
There hasn't order from this company that I didn't like. Anytime that I need a spice I don't have or am curious about, this company has it! I no sooner order than my order shows up at my door. That's the way to run a business - QUALITY.
A very pleasant surprise. Sampled raw, the heat was slightly less than regular pepper or malagueta, but had lush undertones and tingled the tongue. I've used in in a tagine of beef, pears and orange, where it blended right in and on a sirloin cooked on a gas grill, where the high heat took away some, but not all of the pepperiness.
It might help to post a recipe or two for this spice.
BTW, the fennel was fine, as always. Goes well on a spice beef jerky, with xanthum gum as an adhesive.