Ingredients

Caviar

(pronounced /ˈkævɪˌɑ/ orˌkævɪˈɑː/) is a delicacy consisting of roe from wild sturgeon inhabiting the Caspian and Black Sea. The roe undergoes a salting process giving the caviar beads a delicate accent of “malossol” - meaning “little salt.” Long associated with aristocrats and sophisticated gourmands, Caribou Lakes proudly makes caviar affordable for all in our organic butters. Try our Caviar Butter TM and Caviar Butter TM with Rosemary to finish off a perfect steak or serve on a blini or toasted points. Sure to be a crowd pleaser to impress. Our Caviar Butter TM can be found in some of the world’s most finest dining establishments.

Rosemary

Rosmarinus officinalis, commonly known as rosemary, is a woody perennial with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers, native to the Mediterranean region. The aromatic leaves serve as a culinary complement in many recipes. Here at Caribou Lakes, we only use organic rosemary in our butters. In some customs, rosemary is associated with wedding ceremonies where guests would wear a sprig of rosemary to symbolize a token of love. We hope that our blend of rosemary with other fine ingredients in our butter prove to be a perfect marriage with your palate.

Saffron

Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Long known to be among the world's most costly spices by weight, saffron’s value has oft times been the subject of disputes between nobles and royalty throughout the ages. Today, saffron continues to be a costly indulgence especially within the highest grades available. Here at Caribou Lakes we have continued in the traditions of only providing the most exquisite of grades “sargol” for even the most discerning palates. Our Saffron Butter TM is a great way to finish off delicate white fish dishes and rice or to simply enjoy as a spread on warm toast. Bon appetit!

Sage

Salvia officinalis (sage, also called garden sage, or common sage) is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. The common name "sage" is also used for a number of related and unrelated species.

Himalayan salt

The Himalayan Mountain Range in the Indian subcontinent is the largest mountain range in the world and home to nine of the ten highest peaks on Earth. About 200 million years ago, there were crystallized sea salt beds within this mountainous region that were covered with lava. Because this salt was subsequently enveloped in snow and ice for millennia, it was protected from modern day pollution and preserved in an untouched and pristine environment. Many people believe that this pink salt is the purest salt that can be found on the planet providing over 84 trace minerals and essential elements. The chefs at Caribou Lakes are proud to include such a healthy alternative to regular salt.

Truffle

Truffle (pronounced / truhf-uh l/ or / troo-fuh/) is the fruiting body of a subterranean Ascomycete fungus and considered “the diamond of the kitchen.” These highly sought after foods are considered the rarest and most expensive and located by pigs and dogs. Known for a distinct pungent aromatics and strong flavor, a very little goes a long way. Chefs around the world have deftly incorporated this fine food in many recipes. Caribou Lakes Truffle Butter TM can be used as the base for many dishes like pastas, eggs, meats or sautéed vegetables. Whenever your recipe and tastes crave the taste of truffle, our Truffle Butter TM will satisfy.

Thyme

Thymus vulgaris, popularly known as Thyme, is an aromatic perennial herb in the mint family of plants with small rounded leaves and pink or purple flowers on woody stems. Throughout ancient times, Thyme was considered a sacred component to spiritual ceremonies and was often found in temples as an incense. As a sacred herb it was believed that Thyme could impart courage and uplift spirits in knights and warriors. In the kitchen, Thyme is one of the most favored herbs in many different cooking styles as the flavor and smell enhances the cuisine it is used in. At Caribou Lakes, we believe our use of Thyme in our butter is sure to enhance your taste buds and uplift your spirits.

Premium Grass-Fed New Zealand Butter

Not all Grass Fed Butters are the same. Only in New Zealand where the grass is natural and green year round do the dairy cows benefit from such a natural diet unlike some other “Grass Fed” butters where the cows only consume grass part of the year. In addition, the New Zealand government prohibits the use of animal growth hormones in dairy, sheep, and beef cattle so the butter is rBST-Free. The cows that produce the milk for the butter are free range pasture raised, living naturally under humane living conditions which makes for stress free cows and a butter quality dairy. Butter from stress free, grass fed cows is proven to be higher in Omega 3, Beta Carotene, and Vitamin A making for not only a healthier butter but a butter richer in taste. This extraordinary quality makes our butter better that is enjoyed by chefs and consumers everywhere.

Sea Salt

The world’s oceans cover more than 70% of the Earth’s surfaces and is a great supply of salt. Sea Salt, also known as bay salt, is produced by the process of evaporation of salt water bodies. It is darker in color as compared to the refined table salts due to the absorption of essential minerals from the clay lining the body of water from where it is harvested. Unlike refined salts, the preparation of sea salt usually includes very little processing so retains it moisture and minerals and is free from iodizing, bleaching and diluting with anticaking agents. At Caribou Lakes we understand that when it comes to health, every little ingredient counts.

Pesto Sauce

The term pesto likely has its origins from from two Italian words. One is the Italian verb pestare which means "to pound or crush" as one does with the garlic and pine nuts. Pestos were traditionally made in a mortar and pestle, the pestle being the heavy tool used for grinding and crushing.

Over the course of the last few decades the term pesto has come to refer to many different recipes, but they all have a basic set of ingredients and techniques. The classic pesto is customarily made with crushed pine nuts, garlic, basil, olive oil and Parmigiano-Reggiano.

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