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Allspice, Whole
$3.49
Named because of its multiple flavor notes, Allspice has a warm, cinnamon-like flavor with hints of clove, nutmeg, and peppercorn. Use it in seasoning blends, sauces, brines, marinades, chutneys, and desserts. You can find it as an ingredient in many cuisines, including Caribbean, Arabic, American, and Portuguese.
Cardamom, Decorticated seed
$6.99
Native to Kerala, a southwestern Indian state, green cardamom is often referred to as the “Queen of Spices”. Green pods are harvested before full maturity and split to remove the cardamom seeds. Use these seeds to add a zesty and slightly lemony flavor to pastries, cakes, cookies, and fruit dishes. It’s also commonly used in curries, tagines, or biryani, or as an ingredient in spiced chai or coffee.
Cherry, Granulated
$4.49
Use these dehydrated and finely ground cherries in baked sweets, spice blends, or to add a sweet-tart flavor to tea.
Cinnamon, Ceylon Stick
Known as “true cinnamon” these delicate quills are milder and more floral than Cassia varieties found in supermarkets. Ceylon quills are soft enough to be ground in a peppermill, mortar & pestle, or coffee grinder. Use whole quills to mulled wine or cider; add to coffee, tea, or hot chocolate; or to infuse warmth into curries, biryani, or Mexican dishes. Grind quills to a fine powder and add to fruit dishes, baked goods like bread or cakes, or add a warm note to spice blends.
Cinnamon, Korintje Ground
Korintje cinnamon comes from Indonesia, and can sometimes be referred to as ‘baker’s cinnamon’. It’s the most common type of cinnamon found in North America. More perfumed and pungent than Ceylon Cinnamon, use this ground cinnamon in sweet recipes (e.g., pies, cakes, cookies, oatmeal, or muffins), or in savory dishes (e.g., tagines, curries, pickles, and preserves, or tea and coffee).
Cinnamon, Korintje Chunks
Korintje cinnamon comes from Indonesia, and can sometimes be referred to as ‘baker’s cinnamon’. It’s the most common type of cinnamon found in North America. More perfumed and pungent than Ceylon Cinnamon, use these cinnamon chips to infuse cider or wine, add to coffee grounds or tea leaves, add to pickling brines, preserved fruit, or chutneys, or add to rice dishes, chili, or curries. These chunks of cinnamon vary in size, between 1” -2” in length.
Cinnamon, Korintje Sticks
Korintje cinnamon comes from Indonesia, and can sometimes be referred to as ‘baker’s cinnamon’. It’s the most common type of cinnamon found in North America. More perfumed and pungent than Ceylon Cinnamon, use these sticks to mull cider or wine, add to stewed fruit or pickles, or infuse curries, tagines, or chilies with a delicate warmth and sweetness. These cinnamon sticks are approximately 3” in length.
Cinnamon, Vietnamese
With 5% oil content, Vietnamese cinnamon is the richest, spiciest, sweetest cinnamon available. Use this where the bright flavor of cinnamon is the star of the recipe, such as cinnamon rolls, cakes and bread, French toast, and cookies. Blend with table sugar for homemade cinnamon sugar, or add to coffee or tea for a sweet alternative to sugar.
Clove, Ground
Cloves have a long history, having been traced back to domestic kitchens dating back to 1700 BCE. Today we use the pungent, warm, and aromatic spice to add a complex flavor to cakes, cookies, and pastries; ham, tagines, and curries, and to mull wine. Use sparingly to avoid overpowering the dish.
Clove, Whole
Cloves have a long history, having been traced back to domestic kitchens dating back to 1700 BCE. Today we use the pungent, warm, and aromatic spice to add a complex flavor to baked ham, stewed vegetables or fruit, mulled wine or cider, or for an orange pomander, a natural insecticide.
Cocoa Nibs
Cocoa nibs are small pieces of roasted cacao beans that have been roasted, fermented, and dried before being broken into pieces. Use these bitter, unsweetened nibs to add depth to chili, stews, spice blends, and baked goods like cakes or brownies.
Cocoa Powder, Dutch Processed
Use Dutch-process cocoa powder in chocolate desserts like cakes and brownies, ice cream, and hot chocolate. This milder cocoa powder is alkalized to reduce the acidity; use in recipes where Dutch-processed is required and baking soda is used as a leavening agent. Certified USDA Organic.
Cocoa Powder, Siena
Soluble, rich in aroma, and flavor this amazing cocoa contains 20-24% cocoa butter. Use this pure cocoa powder in cakes and pastries, icings, truffles, or puddings. The savory richness also compliments many spice blends and can be used in steak and beef rubs.
Espresso Powder
This secret ingredient is a staple in a baker’s pantry! Espresso powder, made of finely ground coffee crystals that dissolve in liquid, enhances the richness of chocolate in baked desserts, candy and confections, and ice cream or custard. Espresso powder can also add a rich, earthy flavor to stews, meat rubs, and chili.
Flax Seed
Brown Flax Seed has high levels of both soluble and insoluble fiber and is rich in Omega-3 fatty acids. The rich and nutty flavor adds a protein boost to cereal, oatmeal, or smoothies. Top stir fry, add to grains like rice or quinoa, or add to flour when making bread. Also great for topping salads!
Ginger, Crystallized Sliced
Sliced ginger pieces are cooked in simple syrup before rolling in sugar, creating a sweet and spicy snack that can also be used to top cookies, cakes, or other baked treats.
Ginger, Crystallized Diced
Bite-sized ginger pieces are cooked in simple syrup before rolling in sugar, creating a sweet and spicy snack that can also be used to top cookies, cakes, or other baked treats. Chew small bites to ease a sensitive or upset stomach.
Ginger Powder
Warm, lemony, and pungent, ginger is used as an essential ingredient in Asian cuisines, Indian curries, and a wide variety of sweet baked goods. Sprinkle on red meats before grilling, or to add a delicious taste to squash, carrots, or sweet potatoes.
Lemon Zest
Fragrant and tangy, our lemon zest is packed with flavor and great for use in savory and sweet dishes. Added to many of our unique spice blends, it can also be used to infuse stock, soups, and teas with a robust lemony flavor. Add to cake or muffin batter, cooking broth for rice or pasta, or reconstitute in warm water when fresh lemon zest isn’t available.
Nutmeg, Ground
Nutmeg has a warm, spicy, sweet flavor and is most commonly used for baking and sweet desserts. Sprinkle over puddings, milkshakes, or custard, or add to powdered cocoa for a delightful coffee sprinkle. Nutmeg can also be an aromatic and robust complement to vegetables and cream sauces. Sprinkle on carrots or squash before roasting, add to sautéed spinach, or enhance a béchamel sauce with a pinch.
Nutmeg, Whole
$4.99
Nutmeg has a warm, spicy, sweet flavor and is most commonly used for baking and sweet desserts. We recommend using grinding whole nutmeg when needed to get the best flavor. Grate over puddings, milkshakes, or custard for an aromatic finish to your dessert. Enhance vegetables by grating whole nutmeg over carrots, squash, or sautéed spinach. Add a pinch to béchamel sauce to give a unique flavor to Alfredo or white sauces.
Orange Zest
The name “orange” comes from a Tamil word meaning “fragrant”. Our orange zest is very strong and flavorful and can be used to enhance desserts, gravies, sauces, & some meat and poultry dishes as well.
Allspice, Ground
Named because of its multiple flavor notes, Allspice has a warm, cinnamon-like flavor with hints of clove, nutmeg, and peppercorn. Use it in seasoning blends, sauces, brines, marinades, chutneys, and desserts. You can find it as an ingredient in many cuisines, including Caribbean, Arabic, American, and Portuguese. Ground Allspice is included in our Baker's Starter Selections gift box.
Caraway Seed
Caraway’s long history as a culinary ingredient has been traced back to ancient Greece and Rome and was initially used as a digestive aid. Today it is used in cuisines throughout Europe, Asia, India, and North Africa. Use this pungent seed to balance fatty richness, as a complement to apple, pear, and quince, in sausage or cabbage dishes, or added to spice blends like Harissa or Garam Masala.
Aleppo Chili
Scoville Heat Rating: 10,000. Aleppo chili is sweet and fruity with mild heat. Similar to Ancho, this chili is oilier and saltier with notes of cumin and raisin. Used in Middle Eastern dishes, spice blends, and even chocolates to add a note of mild heat.
Ancho Powder
Smoky, deep, and rich in flavor, Ancho chili is commonly used in Mexican and Southwestern cuisines. Use to season chili, add to taco or fajita seasonings, or to add a sweet, slightly raisin-like flavor to spice blends or sauces.
Birdseye Chili
Scoville Heat Rating: 50,000 - 100,000. Commonly found in Southeast Asian cuisines, this piquant and spicy chili has fruity notes while still bringing the heat. Use in Vietnamese or Thai salads, soups, stews, and stir-fried dishes. While not as hot as a habanero, this chili’s heat is significantly higher than a jalapeño.
Cayenne Powder
Scoville Heat Rating: 30,000 - 50,000. Cayenne is a moderately hot chili that is often used to add sweet-spicy heat to spice blends, meat and vegetable dishes, sauces, and stews. It is often used in Asian, Indian, Mexican, and Southern US cuisines to add heat or balance.
Chili Powder, Smoked
This chili powder has a wonderful smoky flavor that adds just the right heat and imparts a subtle smoked hue. It’s perfect for adding a unique twist to your favorite pot of chili. It’s a savory and aromatic base to spice blends, or to season meats or vegetables.
Chipotle Powder
Scoville Heat Rating: 2500 - 8000. A common ingredient in Mexican and Mexican-inspired dishes, chipotle adds an earthy and smoky note to dishes. Add to stews, sauces, chili, marinades, salsa, or spice blends.
Ghost Pepper Powder
Scoville Heat Rating: 1,000,000+. Listed as one of the hottest chilies in the world, Ghost Pepper is known for its intense heat and vibrant red/orange color. The heat from the ghost pepper builds slowly, initially revealing notes of fruity sweetness and gentle smoke as the heat builds intensity. Add this scorching powder to chili, hot sauce, meats, or vegetables. Exercise caution when working with this pepper to prevent injury to the eyes.
Habanero Powder
Scoville Heat Rating: 100,000-350,000. Subtly fruity with light citrusy notes, habanero peppers are used to add intense heat to hot sauces, chili oil, salsa, tortilla soup, or other Mexican dishes. Add to spice blends for a blast of heat, or mix with salt or sugar to season popcorn and snacks.
Jalapeño Powder
Scoville Heat Rating: 3,500 - 3,600. Mild and fresh, jalapeño powder is used to add clean heat to salsa, chili oil, chili, spice blends, and Mexican or Southwest dishes.
Lamesa Dark Chili Powder
A customer favorite! Deep, rich flavor and a smoky note make this chili powder perfect for red meat, poultry, pork, and the greatest chili ever. Mild heat makes this a very versatile chili powder offering great flavor.
New Mexico Chili Powder, Red
Scoville Heat Rating: 1,000 - 8,000. Also known as Hatch chile, this robust chili has ripened longer than the green variety, giving it an earthier and slightly smoky flavor. Use this pepper to make traditional New Mexico red chili sauce, or in chili, soup, enchilada sauce, and other Southwestern or Tex Mex recipes.
Paprika, Hot Smoked
$3.99
Rich, Spanish paprika is smoked in a wood-burning oven to give it a deep color and a flavor that’s rich and intensely spicy. Use in place of regular paprika to top deviled eggs and other egg dishes. Add to spice blends, Romanesco sauce, compound butter, or mayonnaise, or aioli. Use sparingly to avoid over-seasoning dishes with a smoky flavor.
Paprika, Smoked
Sweet pimento peppers from Spain are smoked over oak to give a deep color, rich flavor, and subtle heat. Use this aromatic paprika in any dish that calls for Spanish paprika. Pork, chicken, eggs, and seafood all pair wonderfully with smoked paprika, and it’s an aromatic and flavorful way to add color to rice, couscous, or quinoa. It’s essential to Spanish dishes like paella and Romanesco sauce.
Paprika, Spanish
Spanish paprika is less sweet than the Hungarian version, with a less silky texture but a more pronounced aroma. This variety of paprika is often found in Indian, Cajun, Middle Eastern, and Mexican dishes and spice blends. It combines with nearly all culinary herbs and spices, and pairs with almost all types of meats, vegetables, and grains.
Red Chile Flakes
Crushed red chili peppers are very popular in Italian, Mexican, Indian, and Southwestern cooking. Add heat to dishes of all types with a sprinkle of these robust chili flakes. Top salads, pizza, and popcorn make hot chili oil or add to spice blends to add a touch of fire.
Scorpion Powder
$7.99
Scoville Heat Rating: 1,200,000, Rated as one of the hottest chilies in the world in 2012, the intense heat of our scorpion powder builds over time and lingers on the palate. The flavor of this chili is sweet-hot, similar to spicy cinnamon. Use this chili sparingly and with caution.
New Mexico Chili Powder, Green
Scoville Heat Rating: 1,000 - 8,000. Also known as Hatch chili, this verdant chili has a subtle pungency and has a slight sweetness. Use this pepper in green chili, tortilla soup, enchilada sauce, and other Southwestern or Tex Mex recipes.
Paprika, Hungarian Sweet
Sweet and silky smooth, Hungarian sweet paprika combines well with beef or veal for goulash, enhances the flavor of pork or chicken, or adds color to seafood, eggs, or vegetables. Use as a base for spice blends where the flavor of chile is desired but without the heat.
Basil
Sweet and delicate with a peppery warmth, basil is used in many western cuisines. Commonly found in Italian cooking, it is used to season tomato-based dishes, soups, stews, and pasta. Mix dried basil with other herbs to make aromatic and flavorful blends for Italian, Greek, and Mediterranean dishes, or rehydrate with olive oil to make a rich pesto.
Catnip
Catnip, also known as catmint, is a member of the mint family and has long been used in cooking and as a herbal tea. Although its use has diminished in recent history, catnip is still used in Italy in salads, soups, egg dishes, and stuffings for vegetables.
Chervil
Also known as French Parsley, Chervil is a delicate herb that’s often used in French Fines Herbes or Bouquet Garni. With a flavor that’s delicately grassy with slight notes of anise, chervil can be used in place of parsley to flavor scrambled eggs and omelets, salads, potato dishes, and herb sandwiches.
Chives
Chives have a delicate, peppery onion flavor that works wonderfully in cold soups, stir-fries, cheese and cream sauces, dressings, dips, potatoes, and as a garnish.
Cilantro
Cilantro, also called coriander leaves, have a fresh, grassy aroma and a clean, slightly lemony taste. For those who find fresh cilantro unappetizing, dried cilantro is a milder option for adding flavor to sauces, stocks, salsa, guacamole, and chili.
Dill Weed
Delicate, with a refreshing and refined taste, dill weed can be used to add a refreshing and light anise flavor to a wide variety of foods. Season eggs and egg dishes, vegetables, salmon, and seafood, and add to pickled vegetables.
Fennel Pollen
$12.99
Fennel Pollen is picked from wild fennel flowers at full bloom, then dried and screened to assure the sweetest and best flavor possible. Use as a dry rub on meats before roasting or grilling, sprinkle on top of fish, or substitute for saffron in rice, pasta, or risotto dishes.
Garlic, Granulated
With a history that dates back so far its actual origins are obscure, garlic is an essential ingredient in almost every savory dish imaginable. A common ingredient in spice blends, garlic is pungent and can overtake a other flavors in a dish very easily. Use dried garlic in any form as a replacement for fresh garlic, as the flavor is comparative without losing any strength. Garlic granules are the same size as table sugar and are sometimes labeled as garlic powder in recipes.
Garlic, Minced
With a history that dates back so far its actual origins are obscure, garlic is an essential ingredient in almost every savory dish imaginable. A common ingredient in spice blends, garlic is pungent and can overtake a other flavors in a dish very easily. Use dried garlic in any form as a replacement for fresh garlic, as the flavor is comparative without loosing any strength. Minced garlic is great for marinades, sauces, soups and can be reconstituted with water, broth or wine. Keep in the pantry when fresh garlic isn’t available.
Garlic, Powdered
With a history that dates back so far its actual origins are obscure, garlic is an essential ingredient in almost every savory dish imaginable. A common ingredient in spice blends, garlic is pungent and can overtake a other flavors in a dish very easily. Use dried garlic in any form as a replacement for fresh garlic, as the flavor is comparative without loosing any strength. Powdered garlic is the texture of confectioner’s (powdered) sugar, and can be used in recipes where the powder is dissolved entirely in liquid.
Lemon Balm
Strong lemon & mint flavors make this a nice herb for sweet & savory dishes, teas, salads, marinades for chicken & poultry.
Lemongrass
Lemongrass imparts a fragrant, bright lemony note to a variety of cuisines throughout the globe. Add to Asian soups and curries; marinades, sauces, and stocks; and broth for rice and noodle dishes. It is also used in many tisane (herbal) tea blends.
Licorice Root
While historically used as a medicinal herb, licorice root is a pungent, herbaceous legume that is added to tisanes (herbal tea), stewed fruit, pickled vegetables, cocktail bitters, or in Chinese master stocks.
Makrut (Kaffir) Lime Leaves
Makrut (Kaffir) lime leaves have an aromatic, citrusy aroma that’s a blend of orange, lemon, and lime. Add dried leaves to soups or stocks, or crumble and add to Middle Eastern or Southeast Asian curries, soups, or chicken and seafood dishes.
Marjoram
Milder and similar in flavor profile to Greek Oregano, marjoram is pleasantly bitter and pungent. Use it to season eggs, salads, steamed fish and vegetables, and dumplings. Its warm flavor is a compliment to bouquet garni, herbes de Provence, and Italian herb mixes.
Oregano, Greek
Less sweet and more pungent than marjoram, Greek oregano is an essential ingredient in many regional dishes around the globe. It has a natural affinity with tomatoes, and it often used in tomato sauces. It combines well with marjoram, basil, thyme, and rosemary for seasoning roast meats or in stuffing seasonings.
Oregano, Mexican
Although it shares the basic pungent flavor of Mediterranean oregano, it also has notes of citrus and mild licorice. Commonly used in Latin American dishes, Tex-Mex chili, and salsa.
Parsley
One of the world’s most popular and versatile herbs, parsley is highly nutritious, tangy, and herbaceous. It combines well with basil, oregano, rosemary, mint, chives, chili, and garlic. Use in dressings, sauces, and soups, to add a fresh, verdant flavor.
Rosemary
Dense and woody, this evergreen is native to the Mediterranean. Full of concentrated flavor, dried rosemary is ideal for long cooking in stews, soups, and casseroles. Season game, lamb, beef, and vegetables, or add to eggs, pate, or legumes. Rosemary can also be used in shortbread, scones, muffins, and breads for a savory twist.
Sage
Aromatic and pungent, sage’s herbaceous and savory flavor is used in stuffing, dumplings, and savory scones. Season pork, goose, and duck, vegetable soups with peas or beans, or in brown butter sauces. It’s ideal for long-cooking dishes like soups, stews, casseroles, and roasted meats.
Saffron, Afghan
$24.99
Sourced directly from Afghan saffron farmers, this ethically-sourced saffron is delicately savory and floral. Founded with the goal of creating economic opportunity for the farmers of Afghanistan, a growing region ideal for the cultivation of fine saffron, our source is committed to bolstering Afghan economy and empowering women. Bottle size: 1 Gram.
Slippery Elm Bark
Commonly added to teas, slippery elm bark comes from the inner bark of the tree. In addition to soothing coughs and mucus secretions, slippery elm is an ingredient in a number of our herbal teas.
Spearmint
The distinct mint aroma of spearmint is pleasing and light without being too antiseptic. In addition to being a common herb in tea, spearmint also has many culinary applications. Mix with cilantro to reduce the grassy flavor that sometimes tastes soapy to certain palates. Mix with parsley, thyme, marjoram, or oregano for a aromatic herbal blend. Use to season vegetables, salads, or meats like lamb, and add it to tagines, curries, and stir-fries for a refreshing note.
Summer Savory
Enjoy summer savory’s pungent and peppery flavor and aroma in pork and fowl dishes, with beans and legumes, or in soups or casseroles. It’s also an essential ingredient in bouquet garni and fines herbes.
Tarragon
Sweetly aromatic with hints of anise and basil, tarragon is essential in French cooking. Use to flavor vinegar and oil; season egg dishes; mustard, salads salad dressings; or to flavor fish and shellfish, fowl, and game.
Thyme
Thyme is found in many dishes throughout the world. Its pungent, aromatic, and slightly woody aroma and flavor make it a natural pair to everything from slow-cooked meats, vegetables, and stews, to fresh vegetables like corn, beans, and in potato salad. Include in bouquet garni, add to casseroles and meatloaf, or season chicken or Turkey.
Bay Leaf, Turkish Ground
Sharp and slightly bitter, our premium Turkish bay leaves add an herbal and slightly floral note to soups, stews, stocks, and roasted meats and fish. Add to a bouquet garni, pickling or curing brine, cooking broth for rice, pasta, or grains, and vegetable dishes. Use 1/8-1/4 tsp as an equivalent to 1 whole bay leaf.
Bay Leaf, Turkish Whole
Sharp and slightly bitter, our premium Turkish bay leaves add an herbal and slightly floral note to soups, stews, stocks, and roasted meats and fish. Add to a bouquet garni, pickling or curing brine, cooking broth for rice, pasta, or grains, and vegetable dishes.
Smoky, deep, and rich in flavor, Ancho chili is commonly used in Mexican and Southwestern cuisines. Use to season chili, add to taco or fajita seasonings, or add a sweet, slightly raisin-like flavor to spice blends or sauces.
Bird's Eye Chili
Scoville Heat Rating: 1,200,000. Rated as one of the hottest chilies in the world in 2012, the intense heat of our scorpion powder builds over time and lingers on the palate. The flavor of this chili is sweet-hot, similar to a spicy cinnamon. Use this chili sparingly and with caution.
Grains of Paradise
$5.99
Grains of Paradise, also known as Melegueta pepper, is used in many West African spice blends, including Ras el Hanout. In the west, we use it in the same way as peppercorns, grinding them right before use. Add to a pepper blend, or try it in our warm and sweet Pepper in Paradise grinder blend.
Pepper, Black Butcher's Cut Ground
$2.49
This large grain, crushed peppercorn is also called a 10-Mesh. Mix with kosher salt to create the perfect bark on a brisket, add to steak or meat blends for a robust pepper note, or season vegetables or eggs with this coarse grain pepper.
Pepper, Black Smoked Ground
This aromatic ground pepper is smoked over oak and pecan to give it a rich, smoky flavor. Use it on eggs, vegetables, and meats to give a smoky flavor that’s similar to open fire grilling.
Pepper, White Ground
Creamy white, earthy, and slightly musty, this ground pepper comes from the “heart” of the fruit after the oily outer skin has been removed. White pepper is wonderful to keep on hand when the flavor of pepper is desired without the bite. Commonly used in Asian and Indian dishes, it can be used in place of pepper in dishes where the black flecking of pepper isn’t desired.
Peppercorn, Green Whole
Green peppercorns are harvested before they mature, yielding a green pepper with a fresh, earthy flavor. Use alone to season rich foods like pork, duck, or game, or add to white and black peppercorn for a delicious pepper melange for your table.
Peppercorn, Tellicherry Black Whole
Regarded by many as the best pepper in the world, this Indian peppercorn comes from the Tellicherry area of the Malabar Coast. Use this pantry staple in a grinder, add to spice blends, or season meat, game, heavy-bodied fish, or anywhere a robust peppery flavor is desired.
Peppercorn, White Whole
$2.99
Creamy white, earthy, and slightly musty, these peppercorns are the “heart” of the fruit after the oily outer skin has been removed. White peppercorns are an essential part of the Four Peppercorn melange and are wonderful to keep on hand when the flavor of pepper is desired without the bite. They’re a common ingredient in Asian and Indian dishes and can be used in place of pepper in dishes where the black flecking of pepper isn’t desired.
Peppercorn, Pink Whole
Fruity, mild, and aromatic, these pepper berries are most often found in peppercorn blends. Refreshing and pine-like, use these berries to season salads, dressings, sauces and marinades, and on seafood.
Pepper, Szechuan Whole
Szechuan Peppercorns are native to Sichuan Provence in China. The aroma is warm, peppery, and fragrant, with a pepper-like flavor that’s slightly numbing. They’re used in many Chinese master stocks, Sichuan hot pot, and Chinese Five Spice powder. They combine with a wide variety of warm spices like fennel and allspice to season fatty meats like pork, duck, and chicken. Add to your pepper blend for a unique flavor.
Anise Seed
Sweet and aromatic, anise seeds are used in teas and tisanes, sweet baked goods, and as a digestive at the end of a meal. It is also used as an ingredient in a variety of liquors and bitters, and can be combined with other herbs and spices when brewing root bear.
Cardamom Pods, Brown
Brown cardamom is a pungent and smoky complement to many Indian dishes like tandoori, curries, and marinades for roast meats. It can also be an essential ingredient in Asian clear soups, broths, or stocks. While distinctly different than the green pods, brown cardamom is just as versatile and can be combined with warm spices like allspice, cinnamon, ginger, and star anise.
Cardamom Pods, Green
Native to Kerala, a southwestern Indian state, green cardamom is often referred to as the “Queen of Spices”. Green pods are harvested before full maturity to preserve their beautiful green color and prevent the pods from splitting. Use whole pods to season rice, chutney, custard, and pudding, or add to coffee or tea to add a refreshing, slightly lemony taste. Pods can also be split to remove the seeds, which are then ground in a coffee grinder or mortar & pestle and mixed with other spices for curry blends or baked sweets.
Cardamom, Decorticated Seed
Celery Seed
Pungent and aromatic, celery seed can be added to vegetable juices, seafood and egg dishes, salad dressings and mayonnaise, breads and biscuits, and spice blends. Mix ground seeds with sea salt for the perfect glass rimmer for Bloody Mary’s.
Cheddar Cheese Powder
This versatile powder can be used to add flavor to pasta, vegetables, popcorn, or baked potatoes. Add to basic white sauces or soups to give a boost of flavor. Ingredients: whey, buttermilk solids, cheeses, whey protein concentrate, salt, sodium phosphate, citric acid, yellow 5, yellow 6, lactic acid, enzyme. Allergen: dairy.
Known as “true cinnamon” these delicate quills are milder and more floral than Cassia varieties found in supermarkets. Ceylon quills are soft enough to be ground in a peppermill, mortar & pestle, or coffee grinder. Use whole quills to mull wine or cider; add to coffee, tea, or hot chocolate; or to infuse warmth into curries, biryani, or Mexican dishes. Grind quills to a fine powder and add to fruit dishes, baked goods like breads or cakes, or to add a warm note to spice blends.
Cloves have a long history, having be traced back to domestic kitchens dating back to 1700 BCE. Today we use the pungent, warm, and aromatic spice to add a complex flavor to cakes, cookies, and pastries; ham, tagines, and curries, and to mull wine. Use sparingly to avoid overpowering the dish.
Cloves have a long history, having be traced back to domestic kitchens dating back to 1700 BCE. Today we use the pungent, warm, and aromatic spice to add a complex flavor to baked ham, stewed vegetables or fruit, mulled wine or cider, or for an orange pomander, a natural insecticide.
Coriander, Ground
Found in most global cuisines, coriander seed has a very different flavor than its leaves with notes of orange, lemon, and sage. Ground coriander is an amalgamating spice, mixing well with almost any combination of spices, balancing sweet, spicy, and pungent notes. Add coriander to spice blends, curries, chili, baked goods, and season chicken, fish, or vegetables.
Coriander, Whole
Found in most global cuisines, coriander seed has a very different flavor than its leaves with notes of orange, lemon, and sage. Grind seeds and use a thickener for curries and sauces; crack seeds with a mortar and pestle and season chicken or fish dishes, or add to a pepper mill to add an aromatic note to a traditional pepper blend.
Cumin, Ground
Cumin, pungent, warm, and earthy, has a long history of consumption, both in medicinal and culinary applications. Today we use cumin in almost every cuisine, from Asia to the Caribbean. Add to curries, Middle Eastern spice blends like Harissa and Dukkah, Mexican and Southwestern US dishes including chili, and to season robust vegetables like carrots and squash.
Cumin, Whole
Cumin, pungent, warm, and earthy, has a long history of consumption, both in medicinal and culinary applications. Today we use cumin in almost every cuisine, from Asia to the Caribbean. Add to curries, Middle Eastern spice blends like Harissa and Dukkah, Mexican and Southwestern US dishes including chili, and to season robust vegetables like carrots and squash. Dry roast cumin seed to bring out a pleasant, nutty flavor before grinding for use. Grind whole seed for the freshest, most desirable flavor.
Dill Seed
Dill seeds are more robust and aromatic than dried dill weed. Use these seeds for pickling or curing vegetables or meat, in bread or potato dishes, or to season carrots, squash, or cabbage.
Fennel, Ground
With a strong, anise-like flavor that’s warm and spicy (but not hot), fennel can be used in a variety of Italian pasta and tomato dishes, to season breads or biscuits, or as a pickling spice for vegetables and sauerkraut.
Fennel, Whole
With a strong, anise-like flavor that’s warm and spicy (but not hot), fennel can be used in a variety of Italian pasta and tomato dishes, to season breads or biscuits, or as a pickling spice for vegetables and sauerkraut. Roast fennel seed to bring out a sweet, brown sugar-like flavor that’s a common flavor in Indian and Malay cuisine.
Fenugreek, Ground
Cultivated throughout the world, fenugreek is a pungent, slightly bitter seed from a herbaceous plant similar to alfalfa. The aroma is slightly spicy and sharp, and the flavor becomes similar to maple syrup when roasted. Fenugreek is commonly found in Indian curries and can be used as a substitute for mustard seed due to its similar flavor profile with milder heat.
Fenugreek, Whole
Brown Flax Seed has high levels of both soluble and insoluble fiber and is rich in Omega-3 fatty acids. The rich and nutty flavor add a protein boost to cereal, oatmeal, or smoothies. Top stir fry, add to grains like rice or quinoa, or add to flour when making bread. Also great for topping salads!
Ginger Root
Ginger has a hot and spicy flavor; both refreshing & sharp. Cut Ginger is often brewed as a tea and can be added to hot milk. Add to chai blends, soups, stocks, or sauces for a lemony, pungent flavor.
Gumbo File
File powder is a thickening agent made from the leaves of the sassafras tree. Mild, dark green, with notes of thyme and marjoram, file is used to thicken gumbo.
Horseradish Powder
Hot and pungent, horseradish root is found in many Scandinavian and eastern European dishes. Mix powder with cold water to make a thick paste, then let rest for 10 minutes to reach full potency. Horseradish powder can also be used in spice blends to add heat that dissipates quickly.
Juniper Berry, Whole
Juniper’s pine-like, spicy, and pungent flavor makes it a natural pair to rich and fatty meats, game, casseroles and stuffings, and alcoholic drinks. The fresh flavor of this berry blends well with thyme, sage, bay, oregano, and allspice. Use this strong flavor sparingly, as it can overtake other flavors in a dish.
Mace
Mace is made from the waxy red, net-like covering that surrounds a nutmeg seed. Similar in flavor to nutmeg, mace is lighter and fresher making it a natural pairing for savory flavors. Use in chili or barbeque blends, curries or Middle Eastern spice blends, or in pickling spice blends. It pairs well with seafood dishes and can be used in fish pies, terrines, and seafood stock.
Mustard Seed, Yellow
Yellow mustard seed are mild in flavor and aroma, that become hot and pungent when mixed with liquids. Add whole seeds to pickling blends, curries, chutneys, and homemade mustard.
Nutmeg has a warm, spicy, sweet flavor and is most commonly used for baking and sweet desserts. We recommend using grinding whole nutmeg when needed to get the best flavor. Grate over puddings, milkshakes, or custard for an aromatic finish to your dessert. Enhance vegetables by grating whole nutmeg over carrots, squash, or sauteed spinach. Add a pinch to béchamel sauce to give a unique flavor to Alfredo or white sauces.
Poppy Seed
These mineral-rich seeds have a lightly sweet nutty flavor that adds a tasty crunch to baked goods. Lightly toast to bring out their rich, nutty flavor. Top potatoes, add to cheese sauces and grind finely to make a paste.
Sesame Seed, Black
Tangy and earthier than the white variety, black sesame is found in many of the world’s cuisines. Rich and nutty, the high oil content of sesame adds a unique flavor to vegetable dishes, crackers and breads, sushi and grilled or roasted fish, and sweet baked goods. Add to spice blends to temper heat or enhance flavor.
Sesame Seed, Toasted
The warm nutty flavor of toasted sesame is a great addition to salads, dressings, breads, and vegetable dishes. Full of essential minerals, vitamins, and amino acids, toasted sesame is a great substitute for salt in dishes.
Sesame Seed, White
Slightly waxy in appearance and faintly nutty in aroma, white sesame seeds are used to flavor breads and baked goods similar to poppy seeds. Sprinkle over salads, noodle dishes, and even desserts. Add to spices for blends like Dukkah, Za’atar, and Togarashi. Toss with salt for a vegetable seasoning, or grind to a paste to make homemade tahini. When stored properly in an airtight container, white sesame seeds will last a year in the pantry.
Star Anise, Whole
Pungent with an anise/licorice aroma, star anise is a signature flavor in savory Chinese cooking. Use it to season pork, duck, squash, carrots, jams and jellies, chutney, and mulled beverages. Due to its pungency, use small amounts to avoid overtaking a recipe with its distinct flavor.
Star Anise, Ground
Pungent with an anise/licorice aroma, star anise is a signature flavor in savory Chinese cooking. Use it to season pork, duck, squash, carrots, jams and jellies, chutney, and mulled beverages. Due to its strong flavor, use sparingly to avoid overpowering a recipe.
Sumac
Impart a tangy, sour, lemony flavor to recipes with sumac. Common in Mediterranean and Middle Eastern dishes, sumac pairs nicely with tomatoes, salads, broiled and roasted meat or vegetables, and fish or seafood. Blend with thyme and sesame for a vibrant za’atar blend, or blend with garlic, chilies, and pepper to make a delicious meat rub.
Turmeric
Among turmeric’s many uses are adding color to dishes, adding a warm earthiness to curries, soups, and stews, and as an ayurvedic ingredient in traditional Indian medical treatments. It is a base to many spice blends due to its natural pairing with spices like cumin, coriander, mustard, and ginger. Use to flavor Asian and Indian curries or Middle Eastern tagines; to add color to pickles, mustard, and rice dishes; or as a powerful anti-inflammatory ingredient in teas and golden milk.
Wasabi Powder
A key ingredient in many Japanese dishes, wasabi powder adds a tangy, potent flavor to recipes without a lingering heat. To make a paste, mix equal parts of wasabi powder and hot water and let rest on the counter for 10 minutes.
Annatto Seed
Native to Caribbean, Mexico, and Central and South America, Annatto is now cultivated in many tropical regions throughout the world. Used predominantly as a coloring agent in many world cuisines, it has a dry, earthy, and mild flavor. Create your own achiote paste or use as a replacement for saffron in dishes where vibrant yellow color is desired.
Nigella
Nigella is pungent and slightly metallic, with a peppery astringency. Used commonly to season Indian or Turkish bread, it can also be lightly roasted in oil to bring out its natural nuttiness.
Bell Pepper, Green
Use these dried peppers when fresh ones aren’t available. Reconstitute in broth or water, or add to spice blends, soup mixes, stock, or cooking broth for pasta or rice.
Celery Flake
Celery flake is used to flavor soups & stews, in multipurpose blends, and in a grinder. Keep in the pantry when only a small amount of celery is needed for a recipe. It can be reconstituted with water, wine, oil, and broth.
With a history that dates back so far its actual origins are obscure, garlic is an essential ingredient in almost every savory dish imaginable. A common ingredient in spice blends, garlic is pungent and can overtake another flavor in a dish very easily. Use dried garlic in any form as a replacement for fresh garlic, as the flavor is comparative without loosing any strength. Garlic granules are the same size as table sugar and are sometimes labeled as garlic powder in recipes.
With a history that dates back so far its actual origins are obscure, garlic is an essential ingredient in almost every savory dish imaginable. A common ingredient in spice blends, garlic is pungent and can overtake another flavor in a dish very easily. Use dried garlic in any form as a replacement for fresh garlic, as the flavor is comparative without loosing any strength. Minced garlic is great for marinades, sauces, soups and can be reconstituted with water, broth or wine. Keep in the pantry when fresh garlic isn’t available.
With a history that dates back so far its actual origins are obscure, garlic is an essential ingredient in almost every savory dish imaginable. A common ingredient in spice blends, garlic is pungent and can overtake another flavor in a dish very easily. Use dried garlic in any form as a replacement for fresh garlic, as the flavor is comparative without loosing any strength. Powdered garlic is the texture of confectioner’s (powdered) sugar, and can be used in recipes where the powder is dissolved entirely in liquid.
Mushroom Blend
This savory blend of mushrooms consists of Porcini, Bolete, and Shiitake cultivars. Rich and earthy, this blend is great for use in sauces, soups, stocks, and slow-cooked dishes.
Onion, Granulated
Onions are cultivated around the world and are found in every major global cuisine. A common ingredient in many of our spice blends, granulated onion adds a pungent flavor to any dish. Use when the fresh onion isn’t available. Onion granules are the same size as table sugar and are sometimes labeled as onion powder in recipes.
Onion, Minced
Onions are cultivated around the world and are found in every major global cuisine. A common ingredient in many of our spice blends, granulated onion adds a pungent flavor to any dish. Use when the fresh onion isn’t available. Minced onion is great for marinades, sauces, soups and can be reconstituted with water, broth or wine. Keep in the pantry when the fresh onion isn’t available.
Onion, Powdered
Onions are cultivated around the world and are found in every major global cuisine. A common ingredient in many of our spice blends, granulated onion adds a pungent flavor to any dish. Use when the fresh onion isn’t available. Powdered onion is the texture of confectioner’s (powdered) sugar, and can be used in recipes where the powder is dissolved entirely in liquid.
Pumpkin Powder
Pumpkin powder is made from fresh pumpkins that have been dried and ground to a fine powder. Add to breads, muffins, soups, yogurt, pasta sauce, or noodles.
Shallot
A member of the onion family, shallots have a milder, sweeter, and more delicate flavor. They can be used in place of any dish that calls for onion, especially in Indian, Asian, and Middle Eastern dishes. Pickled or deep-fried, they make a wonderful garnish for dishes of all types.
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