Spices and Herbs.....
| All of the spices and herbs listed in this guide are available in the store. Our spices are Grade A. You will notice their superb quality and aroma. At our prices you can afford to keep your spices fresh. |
A
Adobo Seasoning
A flavorful blend of salt, garlic, herbs and spices that will enhance the flavors of many foods. Excellent on roasted, broiled or fried pork, beef, chicken and
fish. Mix into meatloaf and burgers. Adds a delightful touch to steamed rice,vegetable and pasta dishes. It is a very versatile all-around seasoning. Anything
that tastes good with garlic salt, will taste better with adobo seasoning.
All Spice: (Ground or Whole)
Allspice is the dried berry of the pimento tree grown in the West Indies. It is called allspice because the aroma suggests a blend of cloves, cinnamon, and
nutmeg. Whole berries can be used in meat marinades, with boiled fish, or in pickling liquids. Ground allspice can be used in baked goods and desserts,
especially fruit. A dash added to cranberry juice will give an interesting flavor twist.
Alum Powder: (Food Grade)
Alum powder is simply a powder that is added to pickles during the curing process. Its sole purpose is to keep the pickles crisp at all times.
Anise Seeds:
A member of the parsley family, anise seeds are identified by their licorice flavor. Mainly grown in Turkey and Spain, anise seeds are used in cookies, cakes,
fruit cups and as a seasoning for chicken, duck and veal dishes.
Anise Stars:
A star-shaped fruit of a small evergreen tree native to China. It is not related to the plant which gives us anise seed, but it has a similar licorice flavor. It is
used mainly in Oriental-style dishes, especially duck, pork and chicken or in stir-fried vegetables.
Apple Pie Spice:
A ground blend of baking spices including cloves, nutmeg, mace, allspice and ginger, with a predominance of cinnamon. Excellent not only for apple pies, but
added to all fruit pies and pastries to enhance the flavors.
Arrowroot Powder:
Made from the cassava root found in Brazil or China, arrowroot powder is actually a starch which is easily digested by the human body. It is used to thicken
sauces, gravies, pie fillings and custards.
For 1 cup of gravy:
Mix 1 rounded tablespoon of arrowroot powder into a small amount of cold water.
Heat 1 cup of meat stock on high heat.
Slowly add the arrowroot mixture to stock. Stirring constantly.
After 10 to 15 minutes the gravy will suddenly thicken.
Stop stirring and remove heat.
B
Basil Leaves:
One of the most widely used spices in the world, basil is grown in Egypt, France, and the United States. It is an excellent seasoning, similar to oregano, for
pizza, spaghetti sauce and tomato dishes. It will add an inviting aroma to soups, stews, or everyday recipes like egg, rice or mushroom dishes. Add basil
leaves during the last ten minutes of cooking for the fullest flavor.
Bay Leaves: (Whole)
Dried leaves of the laurel shrub can be used either whole or crumbled. Imported from Turkey or Greece, whole bay leaves can be up to 3 inches in length.
One or two leaves placed in meats, poultry, stews, soups, sauces and fish give the dish a unique aroma and distinctive taste. Use sparingly because it is one of
the stronger spices. Something to try: When making beef kabobs on the grill, alternate bay leaves on the skewer with cubes of beef.
C
Cajun Seasoning:
A blend of salt, garlic, citric acid, paprika, soy flour, chili powder, corn starch, sesame seeds, red pepper, celery seeds, parsley, bell peppers and lemon oil. It
is used in seafood sauces, home-style stir-fry potatoes or anywhere that a hot food seasoning is desired. Great on broiled chicken and fish.
Caraway Seeds: (Whole)
Produce in the Netherlands, Egypt and Poland, caraway seeds are dark-brown with light brown ridges and a tangy flavor. They are most popular in Austrian
and German cooking to flavor rye bread, rolls and pastries. They are also used to enrich the flavor of many vegetable dishes. They are delicious when tossed
with boiled, buttered, new potatoes or cabbage, or added to sauerkraut and pork dishes.
Cardamom:
Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is a common ingredient in Indian cooking, and is often used in baking in Nordic
countries, such as in the Finnish sweet-bread pulla. It is one of the most expensive spices by weight and little is needed to impart the flavor. For recipes
requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom.
Celery Flakes:
Celery flakes are the dehydrated leaves and stalks of the common celery plant. They are great used in soups, stews and sauces. To rehydrate add an equal
amount of water and let stand for 10 minutes.
Celery Salt:
Celery salt is a mixture of ground celery seeds and salt. Is commonly used in meat rubs. Try sprinkling it over pea soup just before serving.
Celery Seeds:
Whole seeds from the celery plant, celery seeds are delicious when added to scrambled eggs, salad dressings, egg omelets and meatloaf.
Chicken Rub:
Chicken Rub is a blend of paprika, garlic, onion, salt, cayenne pepper, black pepper, bay leaves, oregano, thyme, cloves and other spices. This blend is
excellent with chicken, turkey or any type of fowl. It adds a delightful taste to any dish. It can be used as a dry rub or mixed with your favorite oil to create a
marinade. Remember to marinade at least 24 hours for maximum results.
Chili Powder:
A blend of several spices, chili powders originated about 100 years ago in the Southwestern United States. They may contain dried chili peppers, garlic, onion,
cumin, oregano, paprika, allspice, salt and other spices. Most often, chili powder is used to season chili con carne, although it is excellent in ground beef or
hamburgers. Is also a great seasoning for spare ribs, as an addition to scrambled eggs, or in stews and seafood cocktail sauce.
Chipotle Pepper: (Ground)
The red jalapeños are moved to a closed smoking chamber where they are spread out on metal grills. Wood is placed in a firebox, and the smoke enters the
sealed chamber. Every few hours the jalapeños are stirred to improve smoke penetration. The chiles are smoked for several days until most of the moisture is
removed. At the end of the process, the chipotles have dried up in a manner akin to prunes or raisins. The underlying heat of the jalapeños is combined with
the taste of smoke. Typically ten pounds of jalapeños make one pound of chipotle .Chipotles are a key ingredient that impart a relatively mild but earthy
spiciness to many dishes in Mexican cuisine. The chiles are used to make various salsas. Chipotle chiles can also be ground up and combined with other spices
to make a meat marinade known as an adobo.
Chives:
A member of the onion family with a milder, more delicate flavor than the onion. Very rich in vitamins A and C. Chives are excellent in egg dishes such as
omelets or blended into a tossed salad. When using in cooking add chives at the last minute because cooking too long destroys the flavor. Great addition to
baked potatoes as well as used for a garnish.
Cilantro and Coriander:
Cilantro and coriander are both from the same plant. Cilantro refers to the dried leaves. Coriander refers to the seeds when whole or ground. Both are
imported from Morocco and Romania. The leaves have a faint hint of anise flavor while the seeds are slightly reminiscent of lemon peel and sage. Cilantro
can be added to Oriental and Mexican dishes such as stir-fry, soups, stews, guacamole and salsas. Coriander can be added to curry powders, mixed pickling
spices and to baked goods as a flavoring. It is also excellent when added to mushrooms when heating or sauteing them.
Cinnamon: (Ground)
One of the oldest known spices, cinnamon comes from the dried bark of evergreen trees grown in Indonesia and China. The spice trade calls this Cassia but
is simply labeled cinnamon when packaged for retail use. Ground cinnamon is one of the most important baking spices as it is used in cakes, buns, breads,
cookie and pies. It is excellent when added to mashed sweet potatoes, buttered acorn squash or apple sauce.
Cinnamon; (Sticks)
Whole cinnamon sticks are great in hot chocolate, hot mulled apple cider, Irish coffee and espresso. They are a necessary addition to sugar syrups, pickling
vinegars and beef or wild game stews. The 6 and 12 inch sticks are also used in craft creations because of their wonderful aroma. Some of our customers
like to purchase a mixture of cinnamon sticks, whole cloves, and whole allspice to simmer on in a pan of water on their wood stoves. Makes the whole house
smell delicious.
Cloves: (Whole or Ground)
Grown mainly in the Moluccas Islands, cloves are actually dried, unopened flower buds of the evergreen clove tree. It takes 7,000 dried clove buds to make
1 lb.of ground spice. Ham and pork are delicious baked with whole cloves embedded in the meat during baking. Coves can be stuck into a whole onion and
added to the broth of broiled meats to strengthen the flavor. Ground cloves can also be used in gingerbread cake, pumpkin pie, mincemeat, plum pudding,
stewed fruit dishes and spice cakes.
Cream of Tartar: (Angel Cream)
Cream of tartar can be used in stabilizing egg whites in meringue, increasing their heat tolerance and volume; preventing sugar syrups from crystallising;
reducing discolouration of boiled vegetables. Cream of tartar is also used in making homemade modeling dough. See recipe below:
Nature's Playdough
1 cup flour
1/2 cup salt
1 cup water
2 tablespoons oil
2 tablespoons cream of tartar
Gel paste food coloring
Mix flour, salt, oil, and coloring and slowly add the water. Cook over medium heat, stirring until dough becomes stiff. Turn out onto wax paper and let cool
for a minute. Knead the modeling dough with your hands until it reaches proper consistency. Store in an airtight container.
Cumin: (Ground)
Cumin can be used to season many dishes, as it draws out their natural sweetnesses. It is traditionally added to curries, enchiladas, tacos, and other
Middle-Eastern, Indian, Cuban and Mexican-style foods. It can also be added to salsa to give it extra flavour. Cumin has also been used on meat in addition to
other common seasonings. The spice is a familiar taste in Tex-Mex dishes and is extensively used in the cuisines of the Indian subcontinent. Want to dress up
that left over beef roast? Saute 1/2 an onion and one can green chilies in a tablespoon of butter. Add 1/2 teaspoon of cumin and 1 tablespoon of taco
seasoning. Add beef (shredded) into the skillet with 1/2 cup water. Warm through and then use the meat to make shredded beef tacos or enchiladas. This is
one of my quick fix meals the family loves. You can use canned beef or canned white chicken breast.
Curry Powder:
It was developed in India. The name refers to a blend of spices. Curry powder may include only 5 or 6 spices or as many as 16 to 20 spices. Turmeric,
ginger, cinnamon, cloves, pepper, coriander, cumin and chilies are usually in the blend. It is served with meat, fish and vegetable dishes in a hot and spicy
sauce. Try adding a dash to French dressing, tomato soup, deviled eggs, creamed onions, split pea soup, chicken croquettes, potato salad or clam chowder.
For a delicious fresh vegetable dip, blend sour cream or yogurt with curry powder, marmalade and thyme.
Adobo Seasoning
A flavorful blend of salt, garlic, herbs and spices that will enhance the flavors of many foods. Excellent on roasted, broiled or fried pork, beef, chicken and
fish. Mix into meatloaf and burgers. Adds a delightful touch to steamed rice,vegetable and pasta dishes. It is a very versatile all-around seasoning. Anything
that tastes good with garlic salt, will taste better with adobo seasoning.
All Spice: (Ground or Whole)
Allspice is the dried berry of the pimento tree grown in the West Indies. It is called allspice because the aroma suggests a blend of cloves, cinnamon, and
nutmeg. Whole berries can be used in meat marinades, with boiled fish, or in pickling liquids. Ground allspice can be used in baked goods and desserts,
especially fruit. A dash added to cranberry juice will give an interesting flavor twist.
Alum Powder: (Food Grade)
Alum powder is simply a powder that is added to pickles during the curing process. Its sole purpose is to keep the pickles crisp at all times.
Anise Seeds:
A member of the parsley family, anise seeds are identified by their licorice flavor. Mainly grown in Turkey and Spain, anise seeds are used in cookies, cakes,
fruit cups and as a seasoning for chicken, duck and veal dishes.
Anise Stars:
A star-shaped fruit of a small evergreen tree native to China. It is not related to the plant which gives us anise seed, but it has a similar licorice flavor. It is
used mainly in Oriental-style dishes, especially duck, pork and chicken or in stir-fried vegetables.
Apple Pie Spice:
A ground blend of baking spices including cloves, nutmeg, mace, allspice and ginger, with a predominance of cinnamon. Excellent not only for apple pies, but
added to all fruit pies and pastries to enhance the flavors.
Arrowroot Powder:
Made from the cassava root found in Brazil or China, arrowroot powder is actually a starch which is easily digested by the human body. It is used to thicken
sauces, gravies, pie fillings and custards.
For 1 cup of gravy:
Mix 1 rounded tablespoon of arrowroot powder into a small amount of cold water.
Heat 1 cup of meat stock on high heat.
Slowly add the arrowroot mixture to stock. Stirring constantly.
After 10 to 15 minutes the gravy will suddenly thicken.
Stop stirring and remove heat.
B
Basil Leaves:
One of the most widely used spices in the world, basil is grown in Egypt, France, and the United States. It is an excellent seasoning, similar to oregano, for
pizza, spaghetti sauce and tomato dishes. It will add an inviting aroma to soups, stews, or everyday recipes like egg, rice or mushroom dishes. Add basil
leaves during the last ten minutes of cooking for the fullest flavor.
Bay Leaves: (Whole)
Dried leaves of the laurel shrub can be used either whole or crumbled. Imported from Turkey or Greece, whole bay leaves can be up to 3 inches in length.
One or two leaves placed in meats, poultry, stews, soups, sauces and fish give the dish a unique aroma and distinctive taste. Use sparingly because it is one of
the stronger spices. Something to try: When making beef kabobs on the grill, alternate bay leaves on the skewer with cubes of beef.
C
Cajun Seasoning:
A blend of salt, garlic, citric acid, paprika, soy flour, chili powder, corn starch, sesame seeds, red pepper, celery seeds, parsley, bell peppers and lemon oil. It
is used in seafood sauces, home-style stir-fry potatoes or anywhere that a hot food seasoning is desired. Great on broiled chicken and fish.
Caraway Seeds: (Whole)
Produce in the Netherlands, Egypt and Poland, caraway seeds are dark-brown with light brown ridges and a tangy flavor. They are most popular in Austrian
and German cooking to flavor rye bread, rolls and pastries. They are also used to enrich the flavor of many vegetable dishes. They are delicious when tossed
with boiled, buttered, new potatoes or cabbage, or added to sauerkraut and pork dishes.
Cardamom:
Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is a common ingredient in Indian cooking, and is often used in baking in Nordic
countries, such as in the Finnish sweet-bread pulla. It is one of the most expensive spices by weight and little is needed to impart the flavor. For recipes
requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom.
Celery Flakes:
Celery flakes are the dehydrated leaves and stalks of the common celery plant. They are great used in soups, stews and sauces. To rehydrate add an equal
amount of water and let stand for 10 minutes.
Celery Salt:
Celery salt is a mixture of ground celery seeds and salt. Is commonly used in meat rubs. Try sprinkling it over pea soup just before serving.
Celery Seeds:
Whole seeds from the celery plant, celery seeds are delicious when added to scrambled eggs, salad dressings, egg omelets and meatloaf.
Chicken Rub:
Chicken Rub is a blend of paprika, garlic, onion, salt, cayenne pepper, black pepper, bay leaves, oregano, thyme, cloves and other spices. This blend is
excellent with chicken, turkey or any type of fowl. It adds a delightful taste to any dish. It can be used as a dry rub or mixed with your favorite oil to create a
marinade. Remember to marinade at least 24 hours for maximum results.
Chili Powder:
A blend of several spices, chili powders originated about 100 years ago in the Southwestern United States. They may contain dried chili peppers, garlic, onion,
cumin, oregano, paprika, allspice, salt and other spices. Most often, chili powder is used to season chili con carne, although it is excellent in ground beef or
hamburgers. Is also a great seasoning for spare ribs, as an addition to scrambled eggs, or in stews and seafood cocktail sauce.
Chipotle Pepper: (Ground)
The red jalapeños are moved to a closed smoking chamber where they are spread out on metal grills. Wood is placed in a firebox, and the smoke enters the
sealed chamber. Every few hours the jalapeños are stirred to improve smoke penetration. The chiles are smoked for several days until most of the moisture is
removed. At the end of the process, the chipotles have dried up in a manner akin to prunes or raisins. The underlying heat of the jalapeños is combined with
the taste of smoke. Typically ten pounds of jalapeños make one pound of chipotle .Chipotles are a key ingredient that impart a relatively mild but earthy
spiciness to many dishes in Mexican cuisine. The chiles are used to make various salsas. Chipotle chiles can also be ground up and combined with other spices
to make a meat marinade known as an adobo.
Chives:
A member of the onion family with a milder, more delicate flavor than the onion. Very rich in vitamins A and C. Chives are excellent in egg dishes such as
omelets or blended into a tossed salad. When using in cooking add chives at the last minute because cooking too long destroys the flavor. Great addition to
baked potatoes as well as used for a garnish.
Cilantro and Coriander:
Cilantro and coriander are both from the same plant. Cilantro refers to the dried leaves. Coriander refers to the seeds when whole or ground. Both are
imported from Morocco and Romania. The leaves have a faint hint of anise flavor while the seeds are slightly reminiscent of lemon peel and sage. Cilantro
can be added to Oriental and Mexican dishes such as stir-fry, soups, stews, guacamole and salsas. Coriander can be added to curry powders, mixed pickling
spices and to baked goods as a flavoring. It is also excellent when added to mushrooms when heating or sauteing them.
Cinnamon: (Ground)
One of the oldest known spices, cinnamon comes from the dried bark of evergreen trees grown in Indonesia and China. The spice trade calls this Cassia but
is simply labeled cinnamon when packaged for retail use. Ground cinnamon is one of the most important baking spices as it is used in cakes, buns, breads,
cookie and pies. It is excellent when added to mashed sweet potatoes, buttered acorn squash or apple sauce.
Cinnamon; (Sticks)
Whole cinnamon sticks are great in hot chocolate, hot mulled apple cider, Irish coffee and espresso. They are a necessary addition to sugar syrups, pickling
vinegars and beef or wild game stews. The 6 and 12 inch sticks are also used in craft creations because of their wonderful aroma. Some of our customers
like to purchase a mixture of cinnamon sticks, whole cloves, and whole allspice to simmer on in a pan of water on their wood stoves. Makes the whole house
smell delicious.
Cloves: (Whole or Ground)
Grown mainly in the Moluccas Islands, cloves are actually dried, unopened flower buds of the evergreen clove tree. It takes 7,000 dried clove buds to make
1 lb.of ground spice. Ham and pork are delicious baked with whole cloves embedded in the meat during baking. Coves can be stuck into a whole onion and
added to the broth of broiled meats to strengthen the flavor. Ground cloves can also be used in gingerbread cake, pumpkin pie, mincemeat, plum pudding,
stewed fruit dishes and spice cakes.
Cream of Tartar: (Angel Cream)
Cream of tartar can be used in stabilizing egg whites in meringue, increasing their heat tolerance and volume; preventing sugar syrups from crystallising;
reducing discolouration of boiled vegetables. Cream of tartar is also used in making homemade modeling dough. See recipe below:
Nature's Playdough
1 cup flour
1/2 cup salt
1 cup water
2 tablespoons oil
2 tablespoons cream of tartar
Gel paste food coloring
Mix flour, salt, oil, and coloring and slowly add the water. Cook over medium heat, stirring until dough becomes stiff. Turn out onto wax paper and let cool
for a minute. Knead the modeling dough with your hands until it reaches proper consistency. Store in an airtight container.
Cumin: (Ground)
Cumin can be used to season many dishes, as it draws out their natural sweetnesses. It is traditionally added to curries, enchiladas, tacos, and other
Middle-Eastern, Indian, Cuban and Mexican-style foods. It can also be added to salsa to give it extra flavour. Cumin has also been used on meat in addition to
other common seasonings. The spice is a familiar taste in Tex-Mex dishes and is extensively used in the cuisines of the Indian subcontinent. Want to dress up
that left over beef roast? Saute 1/2 an onion and one can green chilies in a tablespoon of butter. Add 1/2 teaspoon of cumin and 1 tablespoon of taco
seasoning. Add beef (shredded) into the skillet with 1/2 cup water. Warm through and then use the meat to make shredded beef tacos or enchiladas. This is
one of my quick fix meals the family loves. You can use canned beef or canned white chicken breast.
Curry Powder:
It was developed in India. The name refers to a blend of spices. Curry powder may include only 5 or 6 spices or as many as 16 to 20 spices. Turmeric,
ginger, cinnamon, cloves, pepper, coriander, cumin and chilies are usually in the blend. It is served with meat, fish and vegetable dishes in a hot and spicy
sauce. Try adding a dash to French dressing, tomato soup, deviled eggs, creamed onions, split pea soup, chicken croquettes, potato salad or clam chowder.
For a delicious fresh vegetable dip, blend sour cream or yogurt with curry powder, marmalade and thyme.
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