Can I order a smaller quantity than what’s listed on your site?

Can I place an order over the phone?

Why are all the products sold in bulk and how does it work out portion-wise?

Is there a way to save on shipping?

How soon will my order ship?

Can I come in to pick up my order?

What kind of special requests are accommodated?

Where do the products originate?

How can I submit a recipe to MarxFoods.com?

Is there someone I can speak to if I have more questions?

• How can I grow my own ghost chilies? Can I use the seeds in your dried ghost chilies to grow my own?
• How many sprigs are in a pound of fresh lemon thyme?
• How many sprigs are in a pound of fresh marjoram?
• What’s the difference between sauteing and sweating veggies?
• How many sprigs are in a pound of fresh rosemary?
• Do you carry mantis shrimp?
• How many fresh mint leaves are there in a pound?
• What is the best cut for Wiener Schnitzel (kalbsnuss)?
• Will using carbonated water in my pizza dough make it lighter or crispier?
• What’s the best way to dry chanterelle mushrooms?
• Can I reuse palm leaf plates?
• Why aren’t squash blossoms available to ship every day?
• Can I use edible flowers in a floral arrangement?
• Which of your Australian meats are in stock?
• Can I grind emmer into flour using my food processor, or do I have to use a mill?
• Who does your food photography?
• What is the adaka palm tree your palm plates are made from?
• How do you grind emmer flour at home?
• What is a 75% reduction demi glace?
• Do you sell ghost chili seeds? If not, where can I buy them?
• My biscotti aren’t drying…what’s wrong? What chocolate should I use?
• I stored 8lbs of fresh figs in a bucket. Now the bottom is full of juice. Are they still safe?
• What type of flower are firestix?
• How are your vanilla beans wrapped?
• What’s the best way to add saffron to seafood gumbo?
• Are Yellow Caribe peppers the same as Sante Fe Grande peppers?
• Do you know where I can find grains of paradise for planting as seeds?
• Should I clean morels before storing them? Do I need to eat them right away?
• What’s the best way to defrost food?
• What is forcemeat?
• What does “Catch Weight” mean?
• What is beurre fondue?
• When does Oregon white truffle season begin this year?
• What is stock?
• What is clearmeat?
• What is a “finishing” ingredient?
• What does “au sec” mean?
• What’s the difference between wet aged beef and dry aged beef?
• What are the best cuts for making beef jerky?
• What are the acidity levels of your balsamic vinegars?
• How strong are palm leaf plates?
• My order had an “AVS Failure.” What does that mean?
• What are the best restaurants in Seattle?
• What’s the best way to store fresh mushrooms?
• I’ve had morel mushrooms soaking in water in my refrigerator for a week, are they still good?
• How many ramps are there in a pound?
• How many fiddleheads are there in a pound?
• What is the difference between a T-bone steak and a porterhouse steak?
• What does nappe mean?
• How are vanilla beans grown?
• What is an onion pique?
• What is a chinois?
• Where can I buy Marrowfat Beans?
• Where can I buy a whole wheel of Parmigiano Reggiano?
• What are some other names for the ghost chili?
• What does the word “transitional” mean on food labels?
• What is a spider?
• I harvested wild chanterelle mushrooms a while ago, and they’re soggy, are they still safe to eat?
• Should lamb merguez be stuffed in a pork casing?
• What is deglazing?
• What is a citrus supreme?
• What does “en croute” mean?
• What is an “airline breast”?
• What’s the difference between a root, a corm, a tuber, and a rhizome?
• What does the term “a sacrifice” mean in the kitchen?
• What is silver skin?
• What is a china cap?
• What is manufacturing cream?
• Are Shiitakes, Criminis and Portobellas wild mushrooms?
• What’s the best way to clean cast iron cookware?
• What is Frenching?
• What is malossol caviar?
• What is a potato ricer?
• What does “center cut” mean?
• What’s the difference between types of flour?
• Is it only safe to eat oysters in months with the letter “R” in them?
• What is aspic?
• How spicy are ghost peppers?
• Can you freeze live mussels?
• What are some good ways to use a 4-piece multi-cooker steam pot?
• How long do vanilla beans last?
• How is consomme made?
• What is a food mill?
• Should I buy chili powder or grind my own?
• What is a mandoline?
• What is a crepinette?
• What’s the best way to store vanilla beans?
• What is a hank?
• What is caul fat?
• Why are whole spices better than pre-ground spices?
• How do you convert fresh mushrooms recipe measurements to dried mushrooms?
• How do you make chilies less spicy?
• What is carry-over cooking and how does it work?
• What is a quenelle?
• What does it mean to shock food?
• What is fond?
• What is liquid smoke?
• What are “soldiers” on a menu?
• What is fennel pollen? How do I use it?
• How many dried ghost chilies are in a pound?