Greetings!
Welcome to the first edition of the San Francisco Herb Company's newsletter! Enclosed in our newsletters you'll find updates on products and pricing, featured products, the occasional discount or special announcement, and other news pertaining to our products. We hope that you enjoy receiving these newsletters - if at any time you wish to modify your receipt of them, or unsubscribe from this service, simply follow the links at the bottom of any email.Spring is here, and with it the buds and blossoms of herbs, spices, and other greenery! This time of renewal is typically the time one decides to initiate a thorough Spring cleaning. Along with your typical Spring cleaning, this time of the year is perfect to check the freshness, color, and potency of your herbs, spices, and botanical items. A few years ago, one of the owners wrote an informative article about checking one's spices. The article may be read in its entirety here (in the Resources section).
|
Spice up your Spring!
|
Zesty and Salt-Free!
We're pleased to introduce a new spice blend to our line of product offerings. Our new Zesty Salt-Free seasoning is teeming with hot, sweet, and citrus flavors. It adds a salt-like pizzaz to everyday foods! This 100% all-natural blends contains no sugar, no salt, and no MSG.Exotic and Extraordinary!
We recently introduced Zaatar Seasoning via our last print catalog. This Middle Eastern spice blend is great mixed with olive oil and used to top flatbreads, used as an addition to hummus, used to marinate pork or chicken, or used as a condiment for vegetables, potatoes, yogurts, and many other dishes!You can check out these and our other spice blends here. |
A tale of two sugars...
|
Not long ago we added Palm Sugar (top photo) to our product list, and have offered Turbinado Sugar (bottom photo) for some time now. What are these two sugars, and what are the differences, some have asked. Palm Sugar is made from the nectar of the Coconut Palm (Cocos nucifera) and is sometimes called coconut sugar. It is subtly sweet, with notes of dry malt and caramel in its flavor. Turbinado Sugar, on the other hand, is made from sugarcane (Saccharum spp.), like white sugar. Unlike white sugar, however, the sugar cane juice is simply evaporated, crystallized, and then spun in a centrifuge/turbine (hence the name). It has a very mild, brown sugar flavor.You can review these sugars and our other baking and food items here.
|
New website features
|
New on the Web
We've been busy working behind the scenes on our website. One of the new features you may notice is the "Out of Stock - Notify Me" text next to out of stock items. If you click on "Notify Me," you can enter in your email address and be emailed as soon as that item is back in stock!
We've also started compiling and answering a list of some of the most frequently asked questions we've received from our customers. Those questions and answers are accessible here.
-------------------------------------------------------------------------------------
|
|
|
SF Herb continues to strive to fulfill our mission: to provide our customers with the highest quality products at the lowest possible price. We value you, our customers, who have provided us the opportunity to continue in business for the past 35 years.
We hope to make this newsletter a
continual feature, and appreciate your input in shaping its future. Please
let us know what you'd like to see in
future versions. As always, your comments and suggestions are greatly appreciated.
Thank you and best regards,
Daniel Rejas
(and the entire team at)
San Francisco Herb Company
news@sfherb.com
|
|
|
Where's my new Spring catalog?
|
After 32 years of publishing a
bi-annual print catalog, we've switched to an annual printing. This
change allows us to conserve approximately 2,000 pounds of paper, and
the trees from which that paper comes.
In
making this change, we are able to dramatically reduce our carbon
footprint. As we no longer have the additional catalog as a medium to
inform our customers of new products and updated pricing, we hope that
this newsletter helps fill any gaps left by the "missing" Spring and
Summer catalog. |
|
|
|
