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3/4 cup roasted hazelnuts
1/2 cup sesame seeds
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp ground pepper
1 tsp salt
In a dry skillet over medium heat toast the sesame seeds until they start to change colour. Pour into a bowl and add the salt and pepper. Toast the coriander and cumin seeds for a few minutes or until fragrant. Grind the coriander and cumin in a food processor, then add them to the bowl of sesame seeds. Chop the hazelnuts in the food processor until finely ground, then add to the mixture and thoroughly combine.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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releases, seasonal recipes and more.