Anise Seed - Whole
Anise
Seed is native to the temperate climates of the Middle East, Africa, and
Greece. The Anise seed tastes similar to fennel, but has a distinctly licorice
flavor. It is commonly used in meat and seafood dishes from the region, as well
as in liqueurs and some baked breads and pastries.
Anise Star
Star Anise is the dried, star-shaped fruit of a small Asian evergreen tree. While unrelated to each other; Star Anise has an even stronger licorice flavor than Anise Seed and is used in many baking recipes. It is also a key ingredient in Chinese savory cooking, and is one of the 5 ingredients in the renowned "Chinese 5-Spice" blend. It is also known for giving the distinctive flavor to liqueurs such as Galliano and Sambuca.
Bay Leaves (Hand Select) - Whole
Commonly found in the Mediterranean region, Bay-tree leaves add a tangy, earthy flavor to a recipe. Bay Leaves are wonderful in soups, sauces, or cooked with meats or fish. Usually they are added whole during cooking and then removed before serving. In some cultures, finding one still in the pot is considered good luck!
Cardamom Brown - Whole
Brown Cardamom is related to the more widely used Green Cardamom, but used very differently. Typically associated with Indo-Asian and African cooking, it has a very smoky aroma with a hint of mint. Its strong smoky flavor and aroma are derived from the traditional drying procedure, which is done over an open flame. It is sometimes used to add a bacon-like flavor to dishes. Although relatively unknown to Western cooks, Brown Cardamom adds a wonderfully unusual flavor to hearty dishes such as stews, soups, and braised meats.
Cardamom Green - Whole
One of the more expensive spices in the Western world, Green
Cardamom is native to India and South Asia, and is used in many different ways.
Its pungent and perfume-like flavor is used in many different curries, in
Scandinavian sweet dishes such as coffee cakes and other pastries, and in
Indian spiced (Chai) tea. The whole pod can be added to coffee to add a
flavorful twist.
Chamomile Flowers
Chamomile is one of the most widely
used flowers for Herbal Teas, noted for its calming and soothing properties.
Considered one of the safest herbs/flowers, it can also be used in salads and
other creative dishes.
Chili Powder - Light
Chili-powder
and Chili-pepper powder are easily confused with one another. A
"chili-powder" is typically a mixture of chili-pepper powder with
small amounts of cumin, coriander, garlic, and onion. It is used to flavor a variety
of dishes, and this "light" version is better suited for seasoning
standard dishes such as Mexican cuisine, curries, eggs, or light BBQ sauces.
Cinnamon - Ground
Originating from Ceylon (Sri Lanka) and Southern India, "true cinnamon" is different from the "cassia" that is commonly but incorrectly considered cinnamon. True cinnamon has a smooth and slightly citrus flavor, as well as a much softer texture than cassia. It is mainly used for baking in brûlées, breads, fruits, or delicate desserts.
Clove - Whole (Hand Picked)
Cloves are the dried unopened flower buds of a tropical tree native to Indonesia. While cloves must be used sparingly to avoid overpowering the dish, they are commonly used in pies, baked hams, stewed fruits, and pickle brines. Used worldwide, they are found in such far-ranging dishes as pepper-cake in Denmark and curries in India and the Middle East. Ground cloves are used in a variety of baking recipes, as well as in curries or other savory dishes.
Coriander Seed - Ground
Related to the parsley and carrot
families, the Coriander-Cilantro plant is versatile because it produces both an
edible seed and an herbal leaf. The seeds are commonly known as Coriander and
are about the size of peppercorns with a light golden-brown color. Cilantro is
the common Western term used for the slightly citrus and peppery tasting leaves
of the plant. The seeds are warm, mild, and sweetish with a citrus undertone
similar to orange peel. The most common use of ground coriander is in curry
powders, meat and fish dishes, or blended with other spices and it is also used
in cakes, breads and other baked foods.
Coriander Seed - Whole
Related to the parsley and carrot families, the Coriander-Cilantro plant is very versatile in that it produces both an edible seed and an herbal leaf. The seeds are commonly known as Coriander and are about the size of peppercorns with a light golden-brown color. Cilantro is the common Western term used for the slightly citrus and peppery tasting leaves of the plant. The seeds are warm, mild, and sweetish with a citrus undertone similar to orange peel. The whole seeds are used in pickling brines, seafood boils, and dry-fried before crushing or grinding for other uses.
Cumin Seed - Ground
A very old and traditional spice originating out of the Middle-East, the small, slender brown Cumin seeds have an aroma that is pungent, warm, earthy, lingering, and sweet with a hint of peppermint. Cumin is used extensively in Indian curries, chutneys, and Middle-eastern, Cuban and Mexican-style dishes. Whole seeds are usually crushed or ground to a powder for use in most recipes.
Cumin Seed - Whole
A very old and traditional spice originating from the Middle-East, the small, slender brown cumin seeds have an aroma that is pungent, warm, earthy, lingering, and sweet with a hint of peppermint. Cumin is used extensively in Indian curries, chutneys, and Middle-eastern, Cuban and Mexican-style dishes. Whole seeds are usually crushed or ground to a powder for use in most recipes.
Fenugreek Ground
Native to Greece and Italy, but now found all over the
world, Fenugreek is a small, slender herb plant that is a member of the pea
family. Fenugreek seeds are very hard and golden brown, and are usually ground
before using. They have an aroma and flavor similar to maple syrup, but more
bitter. It is one of the primary ingredients in Indian curries and is also
widely acclaimed for its medicinal properties.
Fenugreek Whole
Native to Greece and Italy, but now found all over the
world, Fenugreek is a small, slender herb plant that is a member of the pea
family. Fenugreek seeds are very hard and golden brown, and are usually ground
before using. They have an aroma and flavor similar to maple syrup, but more
bitter. It is one of the primary ingredients in Indian curries and is also
widely acclaimed for its medicinal properties.
Ginger - Dry
Ginger is one of the oldest oriental spices and believed to
have originated between northern India and eastern Asia. This knobby, fibrous
root has smooth light brown skin and white flesh. The flavor is pungent, tangy,
sweet, spicy and warm, with a lemon-like freshness. Ginger is a versatile spice
used for savory Asian dishes and Indian curries, as well as a wide variety of
baking recipes
Ginger - Ground
Ginger is one of the oldest oriental spices and believed to have originated between northern India and eastern Asia. This knobby, fibrous root has smooth light brown skin and white flesh. The flavor is pungent, tangy, sweet, spicy and warm, with a lemon-like freshness. Ginger is a versatile spice used for savory Asian dishes and Indian curries, as well as a wide variety of baking recipes. European cooks often use ground ginger to flavor gingerbread and other baked goods.
Lemongrass
Grown in Thailand and Malaysia, lemongrass is now fairly common throughout the world. It has a tangy flavor similar to the zest of lemon, but with a scallion undertone. Lemongrass extract and essential oil are important to the perfume and cosmetics industries. Lemongrass has been used in traditional Indian medicine to fight fever and infection, giving it the alternate common name of fevergrass. Lemongrass adds character to many Asian dishes, stir-fry, or chicken dishes, and is a great addition to fish and other seafood.
Mace - Ground
From the fruit of the nutmeg tree come two edible spices -
the nutmeg "nut" and the lacy covering around its outer shell, called
"mace." Cultivated historically out of Grenada and the Caribbean, it
is now also found in Africa and Indonesia. Although it contains the same flavor
overtones of nutmeg, mace has an inherent peppery nuance that makes it more
suitable for savory cooking. It is used in curries, meat rubs, and sauces,
including many BBQ sauces/rubs.
Mustard Brown - Whole
Brown and yellow mustard come from the same family, but
different varieties of the plant. The brown mustard seed is smaller and hotter
than its yellow counterpart, due to its high oil content. Used mainly for
"hot" table mustards, such as Dijon or deli-style, some spice
pickling brines, and for certain oil and spice blends, it is quite common in
Asian and African cooking. Brown mustard's hot and spicy flavor enhances meat,
sauces, salad dressings and more.
Mustard Yellow - Whole
Brown and yellow mustard come from the same family, but different varieties of the plant. The brown mustard seed is smaller and hotter than its yellow counterpart, due to its high oil content. The mustard is mixed with water, vinegar or other liquids, and flavorings or spices, to create a thick paste ranging in color from bright yellow to dark brown. Mustard often has a sharp, pungent flavor, as mixing the ground seed with cold liquid causes the release of the enzyme myrosin, responsible for mustard's characteristic heat. Homemade mustards are often far hotter and more intensely flavored than commercial preparations. Yellow mustard is the traditional type used for making "mild" or "American" mustard sauce and for pickling, canning, and seafood boils. It is also used in salad dressings and meat products.
Nutmeg - Ground
From the fruit of the nutmeg tree come two edible spices -
the nutmeg "nut" and a lacy covering around its outer shell, called
"mace". Historically cultivated out of Grenada and the Caribbean, it
is now found in Africa and Indonesia. Nutmeg is aromatic, sweet and warm. In
its whole form, a nutmeg can be stored for several years. Grated fresh from the
nut insures the strongest flavor, but pre-ground nutmeg from a reliable source
is easier and more convenient to use. Nutmeg is traditionally used in all sorts
of baking recipes, but also adds a unique flavor to cheese sauces, pasta
fillings, risotto, fish or chicken, and sautéed spinach.
Nutmeg - Whole
From the fruit of the nutmeg tree come two edible spices - the nutmeg "nut" and a lacy covering around its outer shell, called "mace". Historically cultivated out of Grenada and the Caribbean, it is now found in Africa and Indonesia. Nutmeg is aromatic, sweet and warm. In its whole form, a nutmeg can be stored for several years. Grated fresh from the nut insures the strongest flavor, but pre-ground nutmeg from a reliable source is easier and more convenient to use. Nutmeg is traditionally used in all sorts of baking recipes, but also adds a unique flavor to cheese sauces, pasta fillings, risotto, fish or chicken, and sautéed spinach. Sold per piece.
Pepper Ground - Black
Other than salt, pepper is one of
the oldest and most used spices in the world. This grade of cut is larger than table-grade
pepper and is mainly used in rubs or blends.
Pepper Ground - White - Fine
Other than salt, pepper is one of the oldest and most used spices in the world. White peppercorns come from the same plant as black, but the thin skin of fruit is removed from the seed (the wrinkled skin that you see on black peppercorns). This is usually done by soaking the pepper or placing in running water until the layer is removed. With a sharp, straight flavor, it is commonly used in cream sauces or other applications where flecks of black pepper are not desired.
Saffron
Although typically recognized as one of the most expensive spices in the world, Saffron is widely used in many cultures. The spice is the stigma of the Saffron Crocus flower with a perfume and hay-like aroma. It is used to add a golden tint to a variety of food dishes and a mild, bitter flavor, which adds a very distinctive taste. It gives flavor to curries, rice, and the well-known Spanish Paella and is an important ingredient in the Italian risotto, and the French bouillabaisse. Only a very small amount is needed to flavor a dish so it can be used sparingly. Adding only 20 to 30 threads per recipe is sufficient for most foods. Packaged in 1 gram bag.
Although typically recognized as one of the most expensive spices in the world, Saffron is widely used in many cultures. The spice is the stigma of the Saffron Crocus flower with a perfume and hay-like aroma. It is used to add a golden tint to a variety of food dishes and a mild, bitter flavor, which adds a very distinctive taste. It gives flavor to curries, rice, and the well-known Spanish Paella and is an important ingredient in the Italian risotto, and the French bouillabaisse. Only a very small amount is needed to flavor a dish so it can be used sparingly. Adding only 20 to 30 threads per recipe is sufficient for most foods. Packaged in 1 gram bag.
Turmeric
Turmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae, and native to tropical South Asia Plants. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. Related to ginger, turmeric is almost exclusively used in its powdered form. Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Momos (Nepali meat dumplings), a traditional dish in South Asia, are spiced with turmeric. It has become the key ingredient for many Indian, Thai, and Malay dishes, not only in curry, but also in masak lemak, rendang, and more. In non-South Asian recipes, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used to make canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc. Turmeric is mostly used in savory dishes, as well as some sweet dishes such as the cake Sfouf. In South Africa turmeric is traditionally used to give boiled white rice a golden color. The warm, peppery, and slightly bitter flavor combines with its beautiful orange color to distinguish any dish to which it is added.
Vanilla Powder
For those who prefer not to have the "alcohol" edge that traditional vanilla extract imparts, this powder can be used as an equal-measure substitute. A light sucrose/sugar blend is used to provide a base for the vanilla. This powder is fantastic to sprinkle onto baked goods, desserts, or in to coffee.
