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Your favorite recipes are important to you and that's important to us! That's why we go out of our way to find the highest quality and freshest spices and herbs available in the world. |
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Allspice
As one of the most popular baking spices in the world, the sweet and warm flavor of Allspice is particularly good in pumpkin pie, banana bread and cookies. Allspice is also the main flavor in barbecue sauces and is used whole in canning, soups and for mulling wines and ciders.
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Anise Seed
Anise has a pleasant licorish-like taste and aroma similar to fennel but is somewhat sweeter. The aromatic seeds are wonderfully delicious in cookies, cakes, fruit dishes, coleslaw, salad dressings, spicy meats, rye breads and apple pies. Roasting enhances Anise's flavor.
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Annatto Seed
Also known as Achiote. It is used in Mexican and Caribbean cooking and imparts a rich orange color. Annatto is used in the spicy sauce served over the Jamaican national dish of ackee and salt cod. Because of its coloring strength it is a good substitute for Saffron, but doesn't duplicate Saffron's flavor. The seeds can be ground with Garlic and any variety of Peppers to make Adobo paste - great on chicken!
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Arrowroot Powder
Arrowroot is imported from the West Indies, and is the edible starch of several tropical plant roots like Maranta. Arrowroot has tremendous thicking ability and can be used in cold water. It contains only 7 grams of carbs per tablespoon, and only requires 1/3 the amount to thicken as flour does. It is the best choice for creating a clear thickener such as gravies and sauces.
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Basil Chopped
Basil has a sweet, warm, clove-like taste and fragrance. Basil is best used when added during the last few minutes of cooking. Basil works well in combination with tomatoes. Finely chopped basil stirred into mayonnaise creates a smooth sauce for seafood. Use as a garnish for vegetables, chicken and egg dishes.
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Bay Leaves
Bay is the leaf of an evergreen tree native to the Mediterranean region. The spice is also known as "Sweet Bay," "Bay Laurel," "Noble Laurel" and "True Laurel." The whole leaf is used in soups and stews and some spaghetti sauces, its flavor strengthens the longer it cooks. Be sure to pull out the leaf before serving.
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Black Pepper
Extremely fresh black pepper that will make the grocery store stuff look pale in comparison. Our pepper is very fresh and is the mainstay of American flavoring.
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Caraway Seed
Caraway has an interesting flavor. Caraway seed is a common ingredient for rye breads, sauerkraut, sausage, cabbage and soups. To enhance Caraway's flavor, lightly toast the seeds before using. Sprinkle whole seeds on breads and cookies or try it freshly ground in carrots, potato and cabbage dishes.
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Cardamom Pods
Cardamon is native to India and is ofen used in many Asian dishes. After Saffron and Vanilla Bean, Cardamon is the Worlds 3rd most expensive spice. Cardamom has a citrus-like, floral, almost soapy flavor containing some green/woody notes very simular to Ginger. Cardamon is the primary ingredient in Chai, use it in baking, rice desserts, pastries, pickling, spiced wines and sausages.
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Cayenne Pepper
Ground from the finest small red chili peppers of the Capsicum variety. Use Cayenne pepper in your savory dishes, rich sauces and buttery Cajun dishes. Cayenne pepper adds a great taste to egg and cheese dishes.
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Celery
Celery seed taste is very similar to celery. Ground Celery seed is an excellent addition to tomatoe's and is great enhancer to tomato juice, Bloody Mary's, pickles, pastries and salads. Celery seeds is also used to season many meat, tuna and vegetable dishes.
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Chamomile Flowers
Chamomile, most of us have heard of it and most of those who have heard of it have enjoyed a cup of Chamomile tea at least once in their lives. That mild, subtle flavor leads to an overall feeling of well-being, as does smelling its delighful apple like scent. it wasn't just hype, or grandma trying to fool you; Chamomile really does give you that good feeling and is wonderful as a subtle flavoring to chiken, fish or pork.
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Chili Peppers Crushed
This very thin fleshed Chili has an earthy taste with strong acidity and tones of dried cherry. Widely used to heat sauces and meats as well as Red Chili sauces. This version is a little hotter then other peppers.
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Chili Powder
In 1902 German born William Gebhardt created a blend of spices in Texas known as chili powder and it's been used in dishes ever since. Thankfully, cooks realized it had far more potential than just adding it to a big ole' pot of chili. We use chili powder in corn bread, quesadillas, tortilla chips, BBQ sauces, vinegars, marinades, rubs, soups, stews and yes...chili. Chili powder usually contains about 80 percent ground chilies with garlic powder, oregano, and ground cumin. Usually the deeper the color, the more ground chili.
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Chives Chopped
Chives have a mild, onion like flavor with a subtle hint of garlic. Chives are one of the primary herbs used in fine herbs, a traditional French herb blend. Add Chives at the last moment to hot foods, since heat lessons their flavor. Blend Chives with yogurt or sour cream for a wonderful and refreshing dip for vegetables.
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Cilantro
Cilantro is the leaf of the young coriander plant, Coriandrum sativum, an herb in the parsley family, similar to anise. Cilantro is probably one of the first herbs to be used by mankind, perhaps going back as far back as 5000 BC. It is mentioned in early Sanskrit writings dating from about 1500 B.C. The Romans spread it throughout Europe, and it was one of the first spices to arrive in America.
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Cloves
Cloves are the dry unopened flower buds of an evergreen tree. The flavor and aroma are perfumed, phenolic, peppery, woody, and sweet. Perhaps the most fragrant of all the spices, cloves are used in numerous dishes and applications, both sweet and savory.
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Coriander
Even though they are from the same plant, coriander is not the same as cilantro in both flavor and uses. Ground Coriander is traditional in dessets & pastries as well as curries, meats & seafoods with Indian, mediterranean and African orgins.
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Cumin Seed
An ancient spice with an almost warming overall spiciness, Cumin has countless uses and is second only to Pepper in popularity. Its strong, distinctive flavor is especially important in Mexican and Indian cooking. Toasting Cumin prior to grinding is fairly common. Try Cumin with tangy lime or lemon based marinades for lamb chicken & pork or to chili barbecue marinades & sauces.
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Curry
Our sweeter or more traditional curry spice is great on almost any meat or vegetable. Use sparingly at different stages of cooking. This is one of a few spice mixtures that you can actually sprinkle on top of your finished dish for its aromatic properties.
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Curry - Madras
Our hot curry spice Madras Curry is perfect for any Indian dish! Use sparingly at different stages of cooking. This is one of a few spice mixtures that you can actually sprinkle on top of your finished dish for its aromatic properties.
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Curry - Garam Masala
This Northern Indian blend literally means "warm spice mixture". This spicy and pungent blend has an affinity for onion-based sauces for meats and poultry. Use sparingly at different stages of cooking. This is one of a few spice mixtures that you can actually sprinkle on top of your finished dish for its aromatic properties.
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Dill Seed
Dill Seed and Dill Weed are not good substitutions for each other. The seed has a comphorous, slightly bitter flavor, Dill seed is good sprinkled over casseroles before baking and used in sald dressings. Dill Weed with its delicate flavor, enhances fish,shellfish,vegetables, and dips.
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Dill Weed
Dill Weed, with its delicate flavor, enhances fish, shellfish, vegeables and dips.
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Fennel Seed
Fennel has a subtle licorish-like flavor and aroma similar to Anise. Lightly toasting Fennel Seeds accentuates its flavor. Fennel added to meatballs or meat loaf gives an authentic Italian flavor. Saute Fennel seed with sliced peppers, onion, and sausage for a quick pasta sauce.
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Fenugreek Seed
Fenugreek is one of the oldest known spices. The Maple aroma and flavor of the Fenugreek has a led to its use in many baked goods, chutney's confections, and imitation Maple syrup. For culinary purposes, seeds are ground and used in curries.
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Garlic
The flavor and aroma of garlic are very strong and distinct. These cloves can be used in a variety of dishes, such as meats, vegetables, and sauces..
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Juniper Berries
Juniper berries are used in making gin, so their bittersweet taste reminds us of this beverage. This spice can be used with any game meat, sauerkraut, or potatoes.
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Lavender Flowers
This fragrant flower is used to enhance the flavor of grilled meats, jellies, sauces, and baked goods. It can also be used for perfumes and bath oils.
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Lemongrass
Lemon Grass is a tall tropical grass. The fresh stalks and leaves have a clean lemonlike odour because they contain an essential oil, which is also present in lemon peel. Lemon grass features in Indonesian, Malaysian, Sri Lankan and Indian cooking and is widely used in savory dishes and meat, poultry, seafood and vegetable curries. It harmonizes well with coconut milk, especially with chicken or seafood, and there are countless Thai and Sri Lankan recipes exploiting this combination.
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Lemon Peel
The peel, (Limonis Cortex), is white and spongy inside varing much in thickness and yellow outer layer formerly called the (flavedo) has fragrant odor and aromatic, bitter taste. Only the fresh rind is used. Candied lemon peel may be prepared by boiling the peel in syrup and then exposing it to the air until the sugar is crystallized.
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Mace
The Nutmeg tree, Myristica fragrans, is special in that it produces two separate spices, Nutmeg and Mace. Mace is the grounded outer covering (aril) of the Nutmeg seed. A piece of ungrounded Mace is called a blade.
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Marjoram Flakes
Marjoram's mellow taste & enticing fragrance make it great with a wide variety of foods. Start with 1/2 tsp per 4 serving. Wounderful with lamb beef & veal. Marjoram blends well with parsley, dill, basil & thyme.
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Mustard Seed- Brown
The brown Mustard seed is remarkable for both it's bite and it's pungent aroma. Our seeds are grown in Alberta Canada. The black mustard seed is closer to Oriental mustard, hot with horseradish tones. The black mustard seed, the most pungent of the three mustard seeds, is difficult to harvest commercially and the brown seed has largely replaced it. Nowadays, the names are used interchangably.
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Mustard Seed- Yellow
Mustard seed is used in pickling, sausage making and for boiling vegetables such as cabbage. The oriental mustard seed gives off a pungent heat and often used in Indian cooking. The seeds, often combined with Cumin seeds, are fried in oil until they pop; then they are added to various vegetables dishes.
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Nutmeg
Commonly used in sweet foods and enhances savory foods. Nutmeg blends well with other spices and is found in the cuisines of Italy, the Caribbean, France, India, Germany, Scandinavia, Greece, Latin America, and the Middle East.
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Orange Peel
Orange peel is the dried rind of oranges. Orange peel may be used as a one-for-one substitution for fresh orange peel in most recipes.
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Oregano
The origin of the name Oregano comes from ancient Greece. It is a compound from the Greek words oros (mountain) and ganos (joy), i.e. 'joy of the mountain', probably due to the fact that the oregano roots prohibit the washing of the mountain slopes by rain or just by its fantastic smell. In any case, those who have visited Greece, where oregano covers the hillsides and scents the summer air, would probably agree with this name.
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Paprika- Hungarian
Paprika is a spice which comes from a mild red pepper in the family Capsicum annum. It is a brilliant red powder and often used as a garnish.The peppers used in Paprika are grown in Hungary, Spain, South America, and California. Paprika is the main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Paprikash. In the United States, it is often used as a garnish on stuffed eggs, fish, and cheese and vegetable casseroles. Spanish Paprika flavors shellfish, rice, and sausage dishes. In Morocco, Paprika is used in tomato dishes and salads.
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Paprika- Spanish
Paprika is a spice which comes from a mild red pepper in the family Capsicum annum. It is a brilliant red powder and often used as a garnish.Paprika ranges from sweet and mild to hot. American Paprika is the blandest.Paprika, as a member of the capsicum family, is indigenous to the Western Hemisphere. The pepper is grown widely and takes on a slightly different flavor depending on local soil and climatic conditions.
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Parsley Flakes
Parsley was cultivated as early as the third century BC. The Romans used Parsley as a garnish and flavoring. They put it on their tables and around their necks in the belief the leaves would absorb fumes. Medieval Europeans believed that one could kill an enemy by plucking a sprig while speaking the person’s name. It spread to the Americas in the 17th century, where it now grows plentifully. It is the most widely used culinary herb in the United States. Parsley is difficult to process because it takes twelve pounds of fresh Parsley to make one pound of dried. However, more people still use dried Parsley than fresh leaves as a garnish in soups, salads, meats, vegetables, and sauces.
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Peppermint
Spearmint and peppermint are both native to Asia. Peppermint was used by Egyptians, and spearmint is mentioned in the Bible. Spearmint grew wild in the United States after the 1600s, and peppermint was cultivated commercially before the Civil War.
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Pickling Spice
Made of whole spices so it can be tied into cheesecloth and simmered in soups, stews, and broths. This fragrant blend not only makes extra flavorful pickles, but is good for seasoning vegetables, relishes and sauces.
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Poppy Seeds
Since antiquity, poppies have symbolized honor. Women in second century Crete cultivated poppy plants for opium and Hypocrites suggested opium in medicine. Islamic and Arabian countries used opium as a medicine and narcotic in the sixth century. By the 17th century, Asians used the poppy plant as an opiate. Europeans began trafficking the drug in the 19th century, culminating in the Opium Wars, in which China lost control of the industry. The Greeks used the seeds as flavoring for breads in the second century, and medieval Europeans used them as a condiment with breads.
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Pumpkin Spice
Pumpkin pie spice is a blend of "warm" spices, generally including some or all of the following: cinnamon, ginger, nutmeg, clove, allspice, mace. There are indeed a lot of pie recipes out there that call for pumpkin pie spice.
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Rosemary
Rosemary's name is rooted in legend. The story goes that during her flight from Egypt, the Virgin Mary draped her blue cloak on a Rosemary bush. She then laid a white flower on top of the cloak. That night, the flower turned blue and the bush was thereafter known as the "rose of Mary". Greeks, who wove Rosemary wreaths into their hair, believed Rosemary strengthened the brain and enhanced memory. It was also known as a symbol of fidelity. In the Middle Ages, Rosemary was used medicinally and as a condiment for salted meats. In Europe, wedding parties burned Rosemary as incense. Judges burned it to protect against illness brought in by prisoners.
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Sha |
