Herbs & Spices

In-house we like to refer to this blend as the spice blend of mystery and intrigue. This is a delicious blend of onion, sea salt, garlic, red bell peppers, parsley, and chives. Try it in soups, chicken dishes, and salsa. Also, great as a vegetable dip with sour cream. If James Bond had this blend… he would of been a chef… not a spy. Price is per ounce.

The name za’atar alone applies to Origanum syriacum. It is also the name for a condiment made from the dried herb mixed with sesame seeds, dried sumac, and often salt, as well as other spices. Used in Arab cuisine, both the herb and spice mixture are popular throughout the Middle East. Other Latin names for the herb called za’atar in Arabic include Origanum syriacum (also known as Bible hyssop, Syrian oregano and wild marjoram) and Origanum majorana (sweet marjoram). Both oregano and marjoram are closely related Mediterranean plants of the Lamiaceae family, so it is not a big surprise that they would be used interchangeably.Prices are per ounce.

Representing the great City of Cincinnati, 513 Seasoning Salt is a great all purpose seasoning. It can be used on chicken, fish, eggs, vegetables, potatoes etc. Ingredients: Salt, onion, pepper, oregano, celery, paprika, parsley, rosemary, spices.Price is per ounce

Acacia Powder (Acacia nilotica), also known as Gum Arabic, is a vegetable-based thickening agent. It is an excellent additive for stabilizing emulsions.  Price is per ounce.

Adobo Seasoning is an authentic Mexican spice mixture traditionally used for South of the Border flavor. Adobo seasoning is flavorful, but not hot. Add 1/2 teaspoon per pound for chicken, beef, pork chops, ribs or cutlets, burritos, or to spice up a bland salsa. If you make your own guacamole, adobo will take it to a new level! This should not be confused with the Phillipino pork dish by the same name. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per ounce.

Agar is a seaweed derivative that is used in the same manner as gelatin. For vegetarians it is the perfect choice for recipes that call for animal based gelatin. 2 teaspoons of agar will thicken 2 cups of liquid. In the same manner as gelatin, agar is flavorless, becoming gelatinous when dissolved in water, heated, and then cooled.  Price is per ounce.

Carum copticum Ajwain (also known as carom seeds or bishop’s weed), is an uncommon spice except in certain areas of Asia. It is the small seed-like fruit of the Bishop’s Weed plant, egg-shaped and grayish in color. The plant is similar to parsley. Because of their seed-like appearance, the fruit pods are sometimes called ajwain seeds or bishop’s weed seeds. In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. This develops a much more subtle and complex aroma, somewhat similar to caraway but “brighter”.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per ounce.

Albumin is an umbrella term for a type of protein which is water soluble. Numerous types of albumin can be found all over the natural world, and one of the most familiar examples of albumin can be found in egg whites. Most commonly used when making a mousse or other similar dish.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per ounce.

The Aleppo pepper goes by a variety of names like Near Eastern pepper, Halaby pepper, and Halab Pepper, although they are actually named after the town Aleppo in northern Syria. Most Aleppo peppers are grown in Syria. Aleppo has a moderate heat level with some fruitiness and mild, cumin like flavors. The crushed flakes are typically slightly milder and more oily than conventional crushed red peppers, with a hint of saltiness and a slightly raisin-like flavor. Aleppo peppers can be used to provide flavor and body to soups, stews, and sauces. Crushed Aleppo peppers can be used as a substitute for crushed red peppers or paprika. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per 1 oz. jar.

Pimenta dioica Allspice berries taste like cloves with a hint of cinnamon, nutmeg and ginger. The berries come from large evergreen trees. The best are from Jamaica though it is grown in the West Indies and South America. They are small, round and reddish to dark brown. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per ounce.

Pimenta dioica Allspice berries taste like cloves with a hint of cinnamon, nutmeg and ginger. The berries come from large evergreen trees. The best are from Jamaica though it is grown in the West Indies and South America. They are small, round and reddish to dark brown. This product is a powder. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Amaranthus Gluten-free organically grown amaranth seed, high in protein and amino acids. Can be popped like popcorn, or make a cereal or flour.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per ounce.

Illicium anisatum An important spice in Southeast Asian cuisine, a Chinese cook will more likely use star anise than anise seed. This product is the ground versionIf you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per ounce.

Illicium anisatum An important spice in Southeast Asian cuisine, a Chinese cook will more likely use star anise than anise seed. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per ounce.

Pure Anise Extract.

Pimpinella anisum Used in cooking as far back as 1500 BC, anise is from the parsley family of plants. Anise is from the parsley family of plants. Anise seeds look like caraway seeds but are flatter. They are sometimes referred to as being comma shaped. Biting one gives you the sweet flavor of licorice with an added kick of heat. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per ounce.

Pure Anise Seed Oil.

This red seed is used in many ethnic cultures. it is used similarly to the way we use paprika in the US. It is a main ingredient in Sazon seasoning. It lends its bright red color to anything you use it in. Many times this seed is used to add color to foods for cheaper than saffron. It has a similar sweetness to saffron.Price is by ounce

This red seed is used in many ethnic cultures. it is used similarly to the way we use paprika in the US. It is a main ingredient in Sazon seasoning. It lends its bright red color to anything you use it in. Many times this seed is used to add color to foods for cheaper than saffron. It has a similar sweetness to saffron.Price is by ounce

This is the hottest blend available. It should probably come with a release form, yes, it’s that hot.Ingredients: sea salt, garlic, cayenne, Habanero, black pepper, onion, smoked paprika,Jalapeno, honey, Booda Aadmi, and Bhut Jolokia (ghost chili).If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per ounce.

This delicious blend will help you make a classic apple pie. Just one sniff of this combination of spices and you are ready to make the pie. The blend is: cinnamon, nutmeg, allspice, cardamom, and lemon juice.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per ounce.

This heavy pectin product will bring a lot of apple flavor to those dishes where you would like to have it without messing with juices or liquids. There are a lot of imaginative dishes inside this one just waiting to get out. You can add it to drinks you don’t want to dilute, but still add a fruity, apple flavor. You can also add some to any apple dishes, to enhance the apple flavor of your pie, or tart! Price is per ounce.

The very latest in logo wear, this white apron features our favorite slogan, “Nothing Beats a Good Rub”. It is emblazoned in red followed by our logo in black and white. This is a must have for our devoted foodies.

This beautiful gift set contains 40 small containers of herbs and spices that are literally from around the globe. This is the perfect gift for the foodie who has everything.

arundinacea Arrowroot is an easily digestible starch obtained from the rhizomes of the plant, the true, or West Indian, arrowroot, which is naturalized in Florida. Arrowroot is used when a crystal clear sauce or glaze is desired or in thickening fruit and fruit juices. It has twice the thickening power of wheat flour and the same as cornstarch. The thickening properties are reduced with long cooking. Add as a thin paste of Arrowroot mixed with water. It does not work well with milk products, as it produces a slimy taste. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

This gum resin is produced from the roots of the asafetida plant. Asafetida is popular in India today as a flavoring and condiment. In spite of its strong, sulfurous aroma, when added in small quantities, the herb enhances the flavor of curries and spicy food. In India the green parts of the plant are used as a vegetable. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

This blend of sweet Asian spices was created to be used when you are ready to fluff your rice or when you want to add extra flavor to your couscous. Ingredients: Star Anise, Fennel, Szechuan Pepper Corns, Cinnamon, Cloves, Red Pepper Flakes, Ginger, Sesame Seeds, Sea SaltIf you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

This is a great Italian blend. I always like to caution people that when you eat this the night before, then wake up the next day, suddenly, “you got an attitude.” This blend is made from garlic, onion, tomato, sea salt, oregano, basil. Use it on pasta, to season your tomato sauce, between the layers of your lasagna. Price is per ounce.

This delicious combination can be used all over the kitchen. Enhance soups or sauces, sprinkle on savory baked goods or throw it on a pizza. The price is per ounce.If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help.

This is probably what you want to order when you need bay leaves. You will find a full description of our bay leaves listed as bay leaves here at the store, but because they are so light weight this quarter of an ounce bag is more than most folks need.

If you’ve never brined a chicken, turkey or any piece of fresh protein, then you have no idea how much flavor you’ve been missing. Brining is a process similar to marination in which meat is soaked in brine before cooking. See my article in the “What’s New” section of the web site for more information on brining and directions.Ingredients: peppercorns, juniper berries, cloves, allspice, nigella, rosemary

This North African spice mix is used in Lebanon, Syria, Israel, and Jordan, Baharat simply means ‘spice” in Arabic. This blend is often used to season lamb but is an all-purpose flavor enhancer useful for fish, chicken, beef, tomato sauces and soups. It

This gift set contains 15 of the most useful baker’s ingredients. Everything from apple pie spice to different sugars. This is the perfect gift for the baker who has everything.

Balsamic Vinegar is made from the blending of wine vinegars and aging white grape juice. Then it is dried on a maltodextrin carrier to preserve the flavor and aroma. This dark tan powder holds that same bitter, full flavor of the vinegar itself. Try adding it to salad dressings, sauces, snacks for coating, dry mixes, soups, and other seasoning blends for a unique flavor. Note: To reconstitute back to liquid, mix 1 part powder to 1 part water. To replace liquid in recipes, use approximately 21 grams of powder for every 100 grams of liquid.If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per ounce.

This is a fine powder made from spray-dried bananas. It is very useful for baking or products where a strong banana flavor is desired with no additional liquids. It can be used to replace banana extract by using 1/3 as much powder as extract. Also useful for adding great flavor to smoothies or other juice drinks or cocktails. Price is per ounce.

Ocimum basilicum Basil was called the “Royal Herb” by the ancient Greeks. An annual, it is a member of the mint family. It is the principal herb in Mediterranean cooking, an essential herb in Italian kitchens and becoming more and more popular in American cuisine. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per ounce.

Ocimum basilicum Basil was called the “Royal Herb” by the ancient Greeks. An annual, it is a member of the mint family. It is the principal herb in Mediterranean cooking, an essential herb in Italian kitchens and becoming more and more popular in American cuisine. This is the powder form of this product. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per ounce.

Ocimum basilicum Basil was called the “Royal Herb” by the ancient Greeks. An annual, it is a member of the mint family. It is the principal herb in Mediterranean cooking, an essential herb in Italian kitchens and becoming more and more popular in American cuisine. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per ounce.

Ocimum tenuiflorum, Holy Basil (also tulsi, tulas ), is an aromatic plant in the family Lamiaceae which is native throughout the Old World tropics and widespread as a cultivated plant and an escaped weed. The leaves of holy basil, known as kraphao in the Thai language, are commonly used in Thai cuisine. Ayurveda, and Hinduism are two of the indigenous groups of India that use holy basil.

Laurus nobilis This ancient herb, Bay Laurel, comes from a Mediterranean evergreen. It has long, narrow, pointed, dark, and leathery leaves. The flavor is between eucalyptus, mint, lemon and fresh cut grass and has been described as smoky & spicy. Don’t confuse this with California Bay which is what is usually sold here as Bay Leaves. The leaves have a similar shape, but the California Bay leaf feels softer by comparison. The flavor is pungent, sweet, lemony, spicy, with a hint of cloves and bizarrely, turpentine. This is a finely ground powdered form of the productIf you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Herb of the Year for 2009Laurus nobilis This ancient herb, Bay Laurel, comes from a Mediterranean evergreen. It has long, narrow, pointed, dark, and leathery leaves. The flavor is between eucalyptus, mint, lemon and fresh cut grass and has been described as smoky & spicy. Don’t confuse this with California Bay which is what is usually sold here as Bay Leaves. The leaves have a similar shape, but the California Bay leaf feels softer by comparison. The flavor is pungent, sweet, lemony, spicy, with a hint of cloves and bizarrely, turpentine. Herb of the Year for 2009 as chosen by the International Herb Association.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Bay leaves are very light weight. For this reason, we prepackage them in a quarter ounce weight. See Bag O’ Bay elsewhere for a quarter of an ounce package for just a dollar.

Herb of the Year for 2009Laurus nobilis This ancient herb, Bay Laurel, comes from a Mediterranean evergreen. It has long, narrow, pointed, dark, and leathery leaves. The flavor is between eucalyptus, mint, lemon and fresh cut grass and has been described as smoky & spicy. Don’t confuse this with California Bay which is what is usually sold here as Bay Leaves. The leaves have a similar shape, but the California Bay leaf feels softer by comparison. The flavor is pungent, sweet, lemony, spicy, with a hint of cloves and bizarrely, turpentine. Herb of the Year for 2009 as chosen by the International Herb Association.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Bay leaves are very light weight. For this reason, we prepackage them in a quarter ounce weight. See Bag O’ Bay elsewhere for a quarter of an ounce package for just a dollar.

Beau Monde is a longtime favorite of people all over America. Beau Monde is a seasoning salt. It has a mellow beefy flavor with rich tones of celery, onion and garlic. Widely used in party dips and Bloody Mary’s. Great on salads, green vegetables, or pot roast. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

We carry only dried whole granules. Because of this we have full confidence of the product being 100% pure bee pollen. The granules are formed on bees legs as they collect it from the flowers. When the bees enter their hive they pass thru a pollen screen which scraps the pollen off of their legs. Bee keepers are careful to limit the use of the screens so that the bees have plenty of pollen to eat for themselves. Pollen is a complete food and along with a little honey provides the bee

Beets have the highest sugar content of all the vegetables. This powder is great to use to sweeten up a dish, especially winter vegetables that can become a little bitter, without resorting to processed sugar. One caveat though is that you have to be willing to have your food turn red.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

This is a mix of spices commonly used in Ethiopian and Eritrean cooking. While the combination of spices varies, as a rule, the mix tends to be a bit spicy. Our mix contains paprika, turmeric, garlic, cayenne peppers, De Arbol peppers, New Mexico peppers, sea salt and other spices. Price is per ounce.

Bezar is the

Birch Bark (Betula Alba) is the bark of the white birch tree. It is used to make the old-fashioned beverage, birch beer. Price is per ounce

Borage is a culinary herb mostly popular in Central Europe. Its light cucumber fragrance is mostly suited for salads prepared from raw vegetables; sometimes, borage is used to make pur

Bouquet Garni comes in a small muslin bag, ready to be used. Our Bouquet Garni contains; Parsley, Thyme, & a Bay Leaf. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help.

This is Kentucky Style Teriyaki. It’s sweetened with sorghum, flavored with bourbon, and seasoned with fresh ginger and garlic. Use it as a marinade for any meat or add it to stir fry. It’s vegetarian and all natural.12 fl. oz. (net wt. 1.5lbs)Ingredients: Soy Sauce (soybeans, wheat, salt, water, yeast), Kentucky Sorghum, Apple Cider Vinegar, Fresh Garlic, Fresh Ginger, Kentucky Bourbon

Our Bourbon Barrel Aged Worcestershire Sauce is a unique take on the traditional all-purpose seasoning. This is a sauce that utilizes the flavors of Kentucky’s Bourbon country. It’s sweetened with sorghum, blended with pure Kentucky limestone spring water, and mellowed in bourbon barrels that were used to age some of the Bluegrass State’s finest Bourbons. Bottle contains 5 fl oz or 148 ml

5 fl oz of microbrewed small batch soy sauce. The soy sauce is fermented and aged in repurposed bourbon barrels giving it a truly unique character.

6.75 fl oz of single crop Kentucky sorghum. Use in place of other syrups, honey, molasses or brown sugar.

4 fl oz. of Bourbon-Madagascar vanilla extract which has been aged in old bourbon barrels.

16 fl oz of Bourbon-Madagascar vanilla extract which has been aged in old bourbon barrels.

6.75 fl oz of single crop Kentucky sorghum. This one is flavored with vanilla and real Kentucky bourbon. Use in place of other syrups, honey, molasses or brown sugar.

6.75 fl oz of single crop Kentucky sorghum. This one is flavored with vanilla and real Kentucky bourbon. Use in place of other syrups, honey, molasses or brown sugar.

Brewer’s Yeast is an excellent source of protein and B-vitamins. This product has been used for years as a nutritional supplement. General usage levels are between one and two tablespoons per day. The powder can be mixed with food or dissolved in beverages. Price is per ounce

Butter buds, yes it tastes like butter but in a powder. It contains milk and soy. This is great for popcorn, potatoes, chips, snacks, mashed potatoes, muffins, to name a few. Price is per ounce

Buttermilk Powder is spray dried buttermilk which is an excellent source of protein. It can be used in recipes that call for liquid buttermilk or creatively blended with other spices to make your own powdered dressing mixes.Price is per ounce

This is our own rich and spicy blackening seasoning. Most cooks are confused about what blackening is really all about. Some think it is to give there food a fiery spicy flavor and others think that it is to give their food a blackened coating on the outside. The latter are closer to being correct. Heat your dry cast iron skillet (don’t even think about trying to use anything else) over extremely high heat. When a white film starts to appear, about 5 to 10 minutes, your pan is ready. Dip your food thoroughly in melted butter, then pat it all over generously with Cajun Blackening Seasoning. Immediately put it in the skillet and drizzle with a little more butter. (Be careful, as this almost always causes a flare up.) In about 2 to 3 minutes a crust should form. Turn the food over and moisten again with the butter. Blacken until done. This should be about 2 to 6 minutes or more depending on the thickness of the food. Wipe the skillet with a thick cotton cloth between each pass. Use a very hot burner on your stove, or over a hot gas or charcoal grill or a large propane burner. There will be a LOT of smoke. Be prepared for it. Price is per ounce

Looking for a spice combo to give your red beans and rice a good swift kick in the pants? Well the Cajun Red Bean seasoning blend is just what you were looking for. This combination of chili flakes, sea salt, garlic, bay leaves, onion, pepper, and cayenne is good to spark up most dishes.  Price is per ounce

As an ingredient, it is listed as a permitted food additive in the European Union for use as a sequestrant and firming agent with the E number E509, and considered as generally recognized as safe (GRAS) by the U.S. Food and Drug Administration.[8] The average intake of calcium chloride as food additives has been estimated to be 160

Calcium lactate is a white crystalline salt made by the action of lactic acid on calcium carbonate. It is used in foods (as a baking powder). Its E number is E327.Calcium lactate is often found in aged cheeses. Small crystals of it precipitate out when lactic acid is converted into a less soluble form by the bacteria active during the ripening process.Calcium lactate is added to sugar-free foods to prevent tooth decay. When added to chewing gum containing xylitol, it increases the remineralization of tooth enamel. It is also added to fresh-cut fruits such as cantaloupes to keep them firm and extend their shelf life, without the bitter taste caused by calcium chloride, which can also be used for this purpose.Price is per ounce.

Herb of the Year for 2008 Calendula officinalis Calendula is an annual flower native to the northern Mediterranean countries. Its name refers to its tendency to bloom with the calendar, usually once a month or every new moon. The term “marigold” refers to the Virgin Mary, and marigolds are used in Catholic events honoring the Virgin Mary. Around the time of Shakespeare Calendula was getting its more common name of Marigold. Only Calendula officinalis is edible. You do not want to eat the common Marigold tagetus.Calendula was originally used as food rather than as an herb. It adds flavor and color to cereals, rice, and soups. The petals can be added to salads or used to make teas.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

Carum carvi Caraway seeds come from a flower that looks like Queen Anne’s lace that is actually from the parsley family. These tiny brown seeds are intensely aromatic and have a warm, nutty flavor touched with anise, dill, and sometimes lemon. Caraway seeds are widely used in German, Austrian, and Hungarian cuisine. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

The black pods are used similarly to the green Indian cardamom pods, but the green have a drastically different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying over open flames.If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Elettaria cardamomum One of the world’s most ancient spices, Cardamom comes from tropical rain forests from tall plants in the ginger family. Cardamom is also grown in Asia, South America, and the Pacific Islands. The seeds grow in small green pods about the size of cranberries. In this state they are at their peak quality. These seeds are black in color with a strong, spicy fragrance and fresh, sweet taste. Some spice merchants prefer the pods paper white. In this bleached state the seeds are lighter in color with their flavor less intense. This spice is widely used in Scandinavian and East Indian cooking. Cardamom is a major spice in curries. When purchasing, green pods are preferable to white pods, which are preferable to ground seeds. The pod may be ground and used along with the seeds. The secret to Cardamom is to use it sparingly. A little does go a long way. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Elettaria cardamomum One of the world’s most ancient spices, Cardamom comes from tropical rain forests from tall plants in the ginger family. Cardamom is also grown in Asia, South America, and the Pacific Islands. The seeds grow in small green pods about the size of cranberries. In this state they are at their peak quality. These seeds are black in color with a strong, spicy fragrance and fresh, sweet taste. Some spice merchants prefer the pods paper white. In this bleached state the seeds are lighter in color with their flavor less intense. This spice is widely used in Scandinavian and East Indian cooking. Cardamom is a major spice in curries. When purchasing, green pods are preferable to white pods, which are preferable to ground seeds. The pod may be ground and used along with the seeds. The secret to Cardamom is to use it sparingly. A little does go a long way. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Elettaria cardamomum One of the world’s most ancient spices, Cardamom comes from tropical rain forests from tall plants in the ginger family. Cardamom is also grown in Asia, South America, and the Pacific Islands. The seeds grow in small green pods about the size of cranberries. In this state they are at their peak quality. These seeds are black in color with a strong, spicy fragrance and fresh, sweet taste. Some spice merchants prefer the pods paper white. In this bleached state the seeds are lighter in color with their flavor less intense. This spice is widely used in Scandinavian and East Indian cooking. Cardamom is a major spice in curries. When purchasing, green pods are preferable to white pods, which are preferable to ground seeds. The pod may be ground and used along with the seeds. The secret to Cardamom is to use it sparingly. A little does go a long way. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Carob is typically dried or roasted, and is mildly sweet. In powdered, chip, or syrup form it is used as an ingredient in cakes and cookies, and may act as a substitute for chocolate. The seeds, also known as locust beans, are used as animal feed, and are the source of locust bean gum- a food thickening agent. Crushed pods may be used to make a beverage; compote, liqueur, and syrup are made from carob in Turkey, Malta, Portugal, Spain and Sicily. In Libya, carob syrup (there called rub) is used as a complement to Asida. The so-called carob syrup made in Peru is actually from the fruit of the Prosopis nigra tree.Carob has also been used in dog treats.Price is per ounce.

Carrageenan, by the way, is a seaweed extract. This particular type of seaweed is common in the Atlantic Ocean near Britain, Continental Europe and North America. You boil the seaweed to extract the carrageenan. In that sense, carrageenan is completely “natural” — it’s not much different from tomato paste in its creation.The cream form is also called Kappa. Kappa forms strong, rigid gels in the presence of potassium ions; it reacts with dairy proteins. It is sourced mainly from Eucheuma cottonii.Price is per ounce.

Carrageenan, by the way, is a seaweed extract. This particular type of seaweed is common in the Atlantic Ocean near Britain, Continental Europe and North America. You boil the seaweed to extract the carrageenan. In that sense, carrageenan is completely “natural” — it’s not much different from tomato paste in its creation.The flex form is also called Iota. Iota forms soft gels in the presence of calcium ions. It is produced mainly from Eucheuma spinosum.Price is per ounce.

Carrageenan, by the way, is a seaweed extract. This particular type of seaweed is common in the Atlantic Ocean near Britain, Continental Europe and North America. You boil the seaweed to extract the carrageenan. In that sense, carrageenan is completely “natural” — it’s not much different from tomato paste in its creation.The kokumi form is also called Lambda. Lambda does not gel, and is used to thicken dairy products. The most common source is Gigartina from South America. Price is per ounce.

Carrot granules are a wonderful way to add carrot’s sweetness or the flavor of carrots to any dish.If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

This blend is perfect on fish and great on chicken. The heavier you put it on the hotter it gets.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

Celery chopped and dehydrated. Celery flakes are nice to have on hand when you need a tablespoon or two of celery, or when your fresh celery seems to have wilted away. 1 tablespoon equals one small fresh stalk. Just throw into soup or stock, but for roasts or casseroles, celery flakes should be rehydrated before adding. Cover 1 tablespoon in 3 tablespoons of water, let stand 5 minutes, drain off any extra liquid and use.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

A combination of celery seed and sea salt. There are many recipes that call for this particular combination.If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

Apium graveolens Celery seed comes from a wild variety of celery called lovage. It is mostly grown in India. Celery seed has a very strong flavor. Because of its robust flavor it should be used sparingly in dishes. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Apium graveolens Celery seed comes from a wild variety of celery called lovage. It is mostly grown in India. Celery seed has a very strong flavor. Because of its robust flavor it should be used sparingly in dishes. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Chamomile is a low-growing relative of the sunflower native to Eastern Europe and now found around the world. The traditional use of chamomile tea is to induce deep sleep, an effect confirmed in a study of patients undergoing cardiac catheterization. Chamomile stops spasms in the smooth muscles lining the stomach and intestines, and contains chemicals that are anti-inflammatory, antibacterial, antiviral, and antiparasitic. One hint for best results: Always brew chamomile tea in a closed container, especially if you live at a high altitude. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Cheese powders are a wonderful way to introduce cheese into foods that you are not expecting to find them in. Since it is from the whey, there is very little fat and mostly just flavor. This is a blue cheese flavor at its finest.Price is per ounce.

Cheese powders are a wonderful way to introduce cheese into foods that you are not expecting to find them in. Since it is from the whey, there is very little fat and mostly just flavor. This is a parmesan cheese flavor that will make you sit up and take notice.Price is per ounce.

Cheese powders are a wonderful way to introduce cheese into foods that you are not expecting to find them in. Since it is from the whey, there is very little fat and mostly just flavor. While I personally think the aroma of this cheese powder is like a bad parmesan, once the powder hits your taste buds there is no way you can mistake the great smoked gouda flavor.Price is per ounce.

Cheese powders are a wonderful way to introduce cheese into foods that you are not expecting to find them in. Since it is from the whey, there is very little fat and mostly just flavor. This powder represents the flavor of white cheddar in spades.Price is per ounce.

This complex seasoning should be used when you have sampled the food you are preparing and you hear yourself saying, “I think this needs a little something.” This is the Col’s “little something.” If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help.

This complex seasoning should be used when you have sampled the dish you are preparing and you hear yourself saying, “This is just a little too sweet.” This is the Col’s citrus solution. It is great on fish or chicken. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help.

This complex seasoning should be used when you have sampled the food you are preparing and you hear yourself saying, “I want more flavor than this.” This is a rich combination of sea salt, black pepper, garlic, and onion. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help.

This complex seasoning should be used when you have sampled the vegetables you are preparing and you hear yourself saying, “These taste bitter or stale.” This is the Col’s sweetening/freshening solution that doesn’t add sugar. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help.

This powder is one of our super fruits. What is a super fruit? It contains only the flesh of the fruit. No skin. No seeds. No stems, just the pulp of the fruit. As you might imagine, it takes a lot of fruit to make this powder. Try it, you won’t be disappointed.

Chervil comes from small dark ferns in the parsley family. Its flavor is anise like. It may be used like parsley but the much more delicate flavor can sometimes be lost in certain dishes especially when boiled. It is also known as cicily and sweet cicily. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Chicory is a larger relative of the dandelion. Its large tap root has been used as a coffee substitute for generations, especially when coffee was unavailable. Chicory’s leaves are used in salads and spring tonics in the same way as dandelion greens. It has been cultivated along the Nile in Egypt for thousands of years, and was used to assist with liver problems. Pliny the Elder wrote that chicory juice, when combined with rose oil and vinegar, was a good headache remedy. Charlemagne listed it as one of the herbs he required be grown in his garden. It was brought to North America from Europe in the 18th century, and is now established quite well here. Chicory can also be eaten as a food, and consumes as a beverage making it the number one coffee substitute.Price is per ounce.

Marash peppers, grown in Turkey, are sun-dried, stemmed, seeded, and ground. This chili is naturally wet with essential oils. Like Aleppo pepper, Marash Pepper has aromas of dried fruits and must. Deep earthy flavors and less acidity than Aleppo, this chili is typically used in meat preparations such as chicken, lamb, or goat. They have an amazingly full flavor with just a moderate amount of heat. You can add them to your food while it’s cooking. Or sprinkle on a finished dish for extra flavor.

Urfa chiles, typical of Turkish kitchens, is sun-dried during the day and sweated at night for a number of days. They are named after the town Urfa located in Turkey where the chilies are grown. Because of the presence of the stems and seeds, Urfa is hotter than Marash or Aleppo peppers and is purplish-black as opposed to red. This spice has high essential oil content, to my nose and taste buds it has eh aroma and flavor of ground figs, though some say there is an aroma of dried fruits and tobacco, and a rich earthiness flavor. A couple that shop at my store, said that while they lived in Turkey, when they went to a restaurant, there on the table would be a bowl of urfa, much like you would find salt and pepper on the table of restaurants here.

The Espelette pepper (French: Piment d’Espelette; Basque: Ezpeletako biperra) is a variety of chili pepper that is cultivated in the French commune of Espelette,Traditionally the northern territory of the Basque people. The plant, originally from Mexico and to a lesser extent South America, was introduced into France from the New World during the 16th century. After first being used medicinally, it subsequently became popular for preparing condiments and for the conservation of meat and ham. It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient in piperade.It is harvested in late summer and, in September, characteristic festoons of pepper are hung on balconies and house walls throughout the communes to dry out. An annual pepper festival, attracting some 20,000 tourists, is held in October.This pepper registers 4,000 on the Scoville scale and therefore is considered to be a mild chili.The price is for a half ounce jar.

Capsicum annuum Chili Flakes are hot, pungent pieces from various chilies that originated in French Guyana. Chili flakes are commonly used for pizza/ about 20 heat units this is a blend of hot and mild chili flakes. After opening, best stored in refrigerator to prevent browning and loss of flavor. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Aleppo chili pepper comes to us from northern Syria, near the town of Aleppo, which is considered one of the culinary meccas of the Mediterranean. It has a moderate heat level with some fruitiness and mild, cumin-like undertones, with a hint of a vinegar, salty taste. Sadly, as of this writing, this is a region being hard hit in Syria’s struggle for democracy.

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from a farmer named Emilio Ortega who brought the seeds to the Anaheim, California, area in the early 1900s. They are also called California chili or Magdalena, and dried as chile seco del norte. Since Anaheim peppers originated from New Mexico, they are also sometimes known as New Mexico peppers. Additionally, in New Mexico they are often referred to simply as “chiles” because they are so ubiquitous. The chile “heat” of Anaheims typically ranges from 500 to 2,500 on the Scoville scale.

Capsicum annuum Ancho Chilis are dried, wrinkled chili peppers that are brick red or mahogany in color. If they are fresh they are called poblanos. They have a slightly hot, sweet flavor. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

This pepper is the hottest known in the world! Coming in at 1,004,000 Scoville Units this chili is hot! Use it sparingly and with caution. Price is per gram (about 28 grams = 1 ounce)

African Bird’s Eye Chili also known as Peri peri has grown in the wild in Africa for years and is now cultivated commercially in Uganda, Malawi, and Zimbabwe. It grows mainly in Malawi, South Africa, Ghana, Nigeria, Zimbabwe and Mozambique.

This chili is a hybrid of the ghost chili (Bhut Jolokia) and an orange habanero. This chili still has an unknown scoville unit. It is around 1,000,000 S.U. Use sparingly and with caution.Price is per gram (about 28 grams = 1 ounce)

Capsicum annuum This chili powder is made from dried smoked jalape

It can be quite hot, the guajillo is also called the travieso mischievous chili in reference to its not-so-playful sting. It’s used in both sauces and cooked dishes. The Guajillo pepper rates 10000 Scoville Heat Units. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

This very thin-fleshed Chili is prized as the hottest edible Chili in the world. This Chili traditionally has flavors of Coconut and Papaya with a hint of berry and a fiery acidic heat. This Chili is mainly used in sauces, but it has grown in popularity and is now found in all kinds of cooking. The powdered form is the easiest way to heat up your Buffalo Wings. HOT: Heat Level = 10. Scoville Heat Units = 200,000 to 300,000. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Jalapeno peppers are the standard peppers that you see on Mexican dishes. These are hot peppers that have a slightly sweet flavor. Add this powder to sauces or sprinkle on anything that needs a little heat. Scoville Heat Units = 30,000 to 50,000. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Jalapeno peppers are the standard peppers that you may see on Mexican dishes. These are hot peppers that have a slightly sweet flavor. Add this powder to sauces or sprinkle on anything that needs a little heat. Jalapeno Red is the ripened fruit as opposed to Green which has not yet fully ripened. Scoville Heat Units = 30,000 to 50,000. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Capsicum annuum Back in 1907, Fabian Garcia was a horticulturist at the New Mexico College of Agriculture and Mechanic Arts, now New Mexico State University. He is known for developing a near perfect pod through interbreeding several different pods from the surrounding valleys. Today these peppers are known as New Mexico Chilis. They have a spicy and delicious flavor and aroma. These are the peppers that are usually preferred by gourmet cooks. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

The pasilla chili (pronounced pah-SEE-yah; literally “little raisin”) or chili negro is named for its dark, skin. In its fresh form, it is called the chilaca. It is a mild to medium-hot, rich-flavored chili. It turns from dark green to dark brown when fully mature. Pasillas are used especially in sauces. This is the ground form of this pepper.If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Baby Colonel Chili Powder is a Smokey Chili Powder that is light on Cumin. Adding a different yet delicious taste to your chili. Ingredients are Garlic, Ancho Chili, Sea Salt, Smoked Paprika, Coriander, De Arbol Chili, Cumin, Cayenne, Basil, Celery, Oregano, and Cilantro. Originally used in a ground beef/bacon Chili. YUMMMMM! Price is per ounce

Baby Colonel Chili Powder is a Smokey Chili Powder that is light on Cumin. Adding a different yet delicious taste to your chili. Ingredients are Garlic, Ancho Chili, Sea Salt, Smoked Paprika, Coriander, De Arbol Chili, Cumin, Cayenne, Basil, Celery, Oregano, and Cilantro. Originally used in a ground beef/bacon Chili. YUMMMMM! Price is per ounce

Our very own version of that famous spice mix. Locals love it and you will too. Price is per ounce.

The closer you get to the great South West, the less sweet they like their chili seasoning. This is where the dark chili powder comes from. Rich with the flavor of dried chilis like Ancho, this is a heady authentic chili powder. Try it the next time you want to have visions of chuck wagons and ridiin’ the range.

That’s right, it’s the best of both worlds. While the chili style debate still reigns, you can enjoy the best of both world’s with our compromise blend. Created in honor of a native Texan who has been transplanted to Cincinnati, this blend is the Lone Star state meets the Queen City.

Chili powder is a mix of dried chilis ground to a powder used to flavor Southwestern dishes. It is as unique and individual as those that prepare the powder. It can be everywhere from dark to rusty red in color. Our mixture combines chili peppers with garlic, oregano, cumin, coriander, allspice, and cloves. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

White chili has been gaining in popularity over the years. It is a very tasty and usually healthier alternative to regular beef and pork based chilis. It requires a special spice combination. Here we use sea salt, paprika, black pepper, cumin, oregano, cayenne, onion, garlic, celery seed, parsley, rosemarry. Price is per ounce

These are the whole dried ghost chilies. They are incredibly hot and should be used with caution. At 1,004,000 Scoville unites, they are the hottest known chili in the world.Price is per chili

Capsicum annuum Ancho Chilis are dried, wrinkled chili peppers that are brick red or mahogany in color. If they are fresh they are called poblanos. They have a slightly hot, sweet flavor. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

African Bird’s Eye Chili also known as Peri peri has grown in the wild in Africa for years and is now cultivated commercially in Uganda, Malawi, and Zimbabwe. It grows mainly in Malawi, South Africa, Ghana, Nigeria, Zimbabwe and Mozambique.

Capsicum annuum Thin long glossy chili with stem. It is used for making vinegars and hot pepper oil. It is similar to heat of cayenne. 35, 000 heat units If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Capsicum annuum This chili is a dried smoked jalape

The Guajillo Pepper is very tough and must be soaked longer than most dried chilies. The guajillo is pointed, long and narrow. It can be quite hot, the guajillo is also called the travieso mischievous chili in reference to its not-so-playful sting. It’s used in both sauces and cooked dishes. The Guajillo pepper rates 10000 Scoville Heat Units. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

This very thin-fleshed Chile is prized as the hottest edible Chile in the world. This Chile traditionally has flavors of Coconut and Papaya with a hint of berry and a fiery acidic heat. This Chile is mainly used in sauces, but it has grown in popularity and is now found in all kinds of cooking. The powdered form is the easiest way to heat up your Buffalo Wings. HOT: Heat Level = 10. Scoville Heat Units = 200,000 to 300,000. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Capsicum annuum These are the chilis that would be used in Indo-Asian and Pan-Asian cooking. The Indian pepper rates 40000 Scoville Heat Units. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Back in 1907, Fabian Garcia was a horticulturist at the New Mexico College of Agriculture and Mechanic Arts, now New Mexico State University. He is known for developing a near perfect pod through interbreeding several different pods from the surrounding valleys. Today these peppers are known as New Mexico Chilis. They have a spicy and delicious flavor and aroma. These are the peppers that are usually preferred by gourmet cooks. This is the whole great pepper. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

The pasilla chili (pronounced pah-SEE-yah; literally “little raisin”) or chili negro is named for its dark, skin. In its fresh form, it is called the chilaca. It is a mild to medium-hot, rich-flavored chili. It turns from dark green to dark brown when fully mature. Pasillas are used especially in sauces.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

This very thin-fleshed Chili is prized as the hottest edible Chili in the world. This Chili traditionally has flavors of Coconut and Papaya with a hint of berry and a fiery acidic heat. This Chili is mainly used in sauces, but it has grown in popularity and is now found in all kinds of cooking. The powdered form is the easiest way to heat up your Buffalo Wings. HOT: Heat Level = 10. Scoville Heat Units = 200,000 to 300,000. These Habs have been further enhanced by having been smoked in a hickory smoker. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Until just recently, only very hot chilis were grown and used in Thailand. In fact, there is no Thai word for “sweet pepper”. Several chilis, along with sweet peppers, have now been introduced to Thailand, but the general population does not use them. Thin and pointed, red Thai chilies vary from one-half to three inches long. Many tiny seeds inhabit its tough-textured thin flesh. Typical of Thai cooking, this hot chili releases a very strong lingering heat and registers between 50,000 and 100,000 Scoville units. Thai red chilis, (sometimes mistakely called bird’s eye chilis, bird’s eyes are from Africa), are quite hot. Roast and fry them together with garlic, fish sauce and sugar, then toss with clams and finish with Thai basil. Pound together chili, ginger, garlic, coconut and curry leaves, then use paste to flavor sweet potatoes. Add chopped chili to fish sauce, sugar and lime juice, then toss with roasted chicken, carrots and cabbage, or shredded green papaya for a cold salad. Combine diced green chilis with stir-fried vegetables and rice noodles to add spice.

Capsicum annuum Cayenne is a hot, pungent powder made from various chilies that originated in French Guyana. Cayenne is also referred to as red pepper. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Capsicum annuum Cayenne is a hot, pungent powder made from various chilies that originated in French Guyana. Cayenne is also referred to as red pepper. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Capsicum annuum Cayenne is a hot, pungent powder made from various chilies that originated in French Guyana. Cayenne is also referred to as red pepper. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Capsicum annuum Thin long glossy chili with stem. It is used for making vinegars and hot pepper oil. It is similar to heat of cayenne. 35, 000 heat units If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

This authentic Chinese chili is not as hot as the Thai chili or the Birds Eye chili, but similar in flavor.

This is a classic blend that is called for in many oriental dishes. Our blend is cinnamon, star anise, anise seed, fennel seed, and black pepper. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Allium schoenoprasum Chives are diminutive tubular versions of scallion leaves. The only real concern when used in dishes is to add the snipped chives close to the end of cooking to preserve their flavor and crispness. Both chives and their edible lavender flowers are a tasty and colorful addition to salads. Chives are a member of the lily family. An ounce of chives is a lot of chives.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Coriandrum sativum Cilantro has a lively, pungent flavor. Some perceive it as a blend hinting of flat leaf parsley, juniper berries, mint, and lovage; others find it a mix of orange peel and sage. It is widely used in Asian, Caribbean, and Latin American food. Its distinctive flavor lends itself to highly spiced foods. The seeds from this plant are known as Coriander. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

According to legend, the first European ever to be cured from malaria fever was the countess of Chinch

Our staff was so crazy about the fries served at a local steak sub shop that they had to develop their own seasoning for fries trying to duplicate it. It is a combination of sea salt, sugar, pepper, garlic, onion, celery, and de arbol chilis. Price is per ounce

Cinnamomum cassis Once used in love potions and to perfume wealthy Romans, this very ancient spice comes from the bark of a tree that thrives in Sri Lanka (formerly known as Ceylon, a name still used to identify true cinnamon) and the Malabar Coast. It is extremely mild whether rolled in a stick or ground. While used mostly in sweets, it adds intrigue to savory dishes and meats. Some possible uses are: Tea Blending, Mulling Spice, Pickling, Potpourri: Sachets & Simmer. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Cinnamomum cassis Once used in love potions and to perfume wealthy Romans, this very ancient spice comes from the bark of a tree that thrives in Sri Lanka (formerly known as Ceylon, a name still used to identify true cinnamon) and the Malabar Coast. It is extremely mild whether rolled in a stick or ground. While used mostly in sweets, it adds intrigue to savory dishes and meats. Some possible uses are: Baking, Desserts, Pomander Powder Spice, Etc. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Cinnamomum cassis Once used in love potions and to perfume wealthy Romans, this very ancient spice comes from the bark of a tree that thrives in Sri Lanka (formerly known as Ceylon, a name still used to identify true cinnamon) , but this variety comes from Vietnam. It is tingly on the tongue like the cinnamon flavor in the candy Red Hots. This variety has a higher oil content then regular cinnamon. It is very sweet and flavorful. While used mostly in sweets, it adds intrigue to savory dishes and meats. Some possible uses are: Baking, Desserts, Pomander Powder Spice, Etc. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Cinnamomum cassis Once used in love potions and to perfume wealthy Romans, this very ancient spice comes from the bark of a tree that thrives in Sri Lanka (formerly known as Ceylon, a name still used to identify true cinnamon) and the Malabar Coast. It is extremely mild whether rolled in a stick or ground. While used mostly in sweets, it adds intrigue to savory dishes and meats. Some possible uses are: Simmering Potpourri, Crafting, Mulling Spice, Culinary. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Cinnamomum cassis Once used in love potions and to perfume wealthy Romans, this very ancient spice comes from the bark of a tree that thrives in Sri Lanka (formerly known as Ceylon, a name still used to identify true cinnamon) and the Malabar Coast. It is extremely mild whether rolled in a stick or ground. While used mostly in sweets, it adds intrigue to savory dishes and meats. Some possible uses are: Mulling Spice, Garnish, Crafts. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Cinnamomum cassis Once used in love potions and to perfume wealthy Romans, this very ancient spice comes from the bark of a tree that thrives in Sri Lanka (formerly known as Ceylon, a name still used to identify true cinnamon) and the Malabar Coast. It is extremely mild whether rolled in a stick or ground. While used mostly in sweets, it adds intrigue to savory dishes and meats. Some possible uses are: Mulling Spice, Asian Cooking, Potpourri, Crafts. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Cinnamomum cassis Once used in love potions and to perfume wealthy Romans, this very ancient spice comes from the bark of a tree that thrives in Sri Lanka (formerly known as Ceylon, a name still used to identify true cinnamon) and the Malabar Coast. It is extremely mild whether rolled in a stick or ground. While used mostly in sweets, it adds intrigue to savory dishes and meats. Some possible uses are: Hot Cider, Garlands & Wreaths, Crafting If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Citric acid is a weak organic acid. It is a natural preservative/conservative and is also used to add an acidic, or sour, taste to foods and soft drinks. Citric acid can be added to ice cream as an emulsifying agent to keep fats from separating, to caramel to prevent sucrose crystallization, or to recipes in place of fresh lemon juice. Citric acid is used with sodium bicarbonate in a wide range of effervescent formulae, both for ingestion (e.g., powders and tablets) and for personal care (e.g., bath salts, bath bombs, and cleaning of grease). Citric acid is also often used in cleaning products and sodas or fizzy drinks.Citric acid sold in a dry powdered form is commonly called “sour salt”, due to its physical resemblance to table salt. It has use in culinary applications where an acid is needed for either its chemical properties or for its sour flavor, but a dry ingredient is needed and additional flavors are unwanted (e.g., instead of vinegar or lemon juice).

Syzygium aromaticum Cloves are considered one of the world’s most important spices. A clove is the unopened bud of the tropical evergreen clove tree. The color ranges from rich red to reddish brown. Cloves are nail shaped and, in fact, the word clove comes from the Latin word clavus which means nail. This is the powdered version of this product. Some possible uses are: Baking, Desserts, Pomander Powder Spice. Clove powder has a high oil content and should not be stored in plastic spice jars. If so, it melts and becomes Clove oil. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Syzygium aromaticum Cloves are considered one of the world’s most important spices. A clove is the unopened bud of the tropical evergreen clove tree. The color ranges from rich red to reddish brown. Cloves are nail shaped and, in fact, the word clove comes from the Latin word clavus which means nail. Some possible uses are: Baking, Desserts, Pomander Powder Spice. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Nibs, on their own, taste vaguely similar to roasted coffee beans. Nibs are a bit crunchier than coffee beans, since some coffee beans can become quite delicate after roasting, but give primarily the same textural effect when covered in chocolate. Cacao nibs are always found in small pieces, rather than coffee bean-sized pieces. The flavor is slightly nutty and, while there are definitely some chocolate notes in there, they are primarily going to contribute texture and a hint of bitterness (the same as raw cocoa powder). Some beans will have a more complex flavor, but generally coffee beans will have a more interesting taste on their own. Cacao nibs do serve to draw out darker notes in chocolate, which is why they are such a popular addition.

This is the good stuff, “Dutch Gittard”. This is one of the finest Cocoa Powders around. Try it once and you won’t ever want to be without it. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Delicate in both composition and flavor, our coconut milk powder comes straight from the source and yields a deliciously subtle sweetness and pure coconut flavor without any artificial sweeteners or preservatives. Use it to lend a natural richness to any of your dishes.

Delicate in both composition and flavor, our coconut milk powder comes straight from the source and yields a deliciously subtle sweetness and pure coconut flavor without any artificial sweeteners or preservatives. Use it to lend a natural richness to any of your dishes.

This is a very tasty Creole blend. It is among the spicier blends that we make. Use it in any recipe that calls for a good Creole Bayou flavor. This blend is made from garlic, cayenne, onion, black pepper, celery salt, oregano, and white pepper. Price is per ounce.

This deep rich red dry rub combines all the right herbs & spices to bring out the great flavor of beef. The two “secret ingredients” cinnamon and oregano are just what is needed to calm down the wild in rabbit, deer or any red meat game. The price is per ounce.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help.

This delicious spice blend gives your food a distinct ‘southwestern” flavor. The chipotles that are used to make this product are “Kentucky chipotles”. They are smoked in Hickory wood instead of Mesquite as you would expect. This gives these chipotles a unique tanginess not found in regular chipotles. This spice blend is available in this 3 oz, 1 lb. size, and a 4 lb. container. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help.

For the first time ever, the Colonel has put his cookbook, encyclopedia, and food compendium on a memory stick. You get over 400 recipes, you may add as many of your own as you like, there are over 100 entries in the encyclopedia, and you may look up over 75 foods and food groups to see what is normally put on them. There is also a conversion chart with all of your kitchen conversions and about 20 helpful hints from the kitchen. All of this for the amazing price of $30.00 plus tax. It is available for Mac or Windows computers.

This unusual dry rub is a favorite from the Northwest. Use it when you are tired of the same old fish. It should be used on a “wild” fish like trout, salmon, etc. It is also quite good on chicken. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

This sweetly pungent dry rub is the perfect blend of herbs & spices to create a delicious result with either pork or poultry. Though not considered “spicy” there is a surprising little kick right at the finish. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

This rich smokey rub is great on most meats, poultry and fish. This is one of my go to spice blends. I invented this one to show people how to use our captured smoke product. Yes Virginia, we carry two different captured smokes, hickory and mesquite. In addition to the hickory smoke powder this blend contains, garlic, onion flakes, chili, paprika, sugar, sea salt, pepper, onion.Price is per ounce.

This blend has everything a turkey or any other fowl would want. Rub it on before you cook your bird or make an herb butter with it and shove it up under the skin for a great self basting bird. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

This small translucent plastic jar has a red lid and a shaker insert. While it is called a 1.5 oz container, please realize that all spices and blends have different densities, which means that the volume that it takes to make an ounce is radically different. For example, an ounce of basil is a very large volume while an ounce of salt is a very small volume.

Coriandrum sativum Native to the Mediterranean and the Orient, coriander seeds are among the most venerable of all spices. Their flavor is an exquisite blend of white pepper, cardamom, and cloves with a hint of orange. Mention of coriander seeds was found in early Sanskrit writings and the seeds themselves have been discovered in Egyptian tombs dating to 960 BC. Coriander seeds were found in Tutankhamun’s tomb. Coriander is related to the parsley family. It is known for both its seeds (actually the dried, ripe fruit of the plant) and for its dark green, lacy leaves. The flavors of the seeds and leaves bear absolutely no resemblance to each other. The leaves are even known by a different name, cilantro. This is the powdered version of this product. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Coriandrum sativum Native to the Mediterranean and the Orient, coriander seeds are among the most venerable of all spices. Their flavor is an exquisite blend of white pepper, cardamom, and cloves with a hint of orange. Mention of coriander seeds was found in early Sanskrit writings and the seeds themselves have been discovered in Egyptian tombs dating to 960 BC. Coriander seeds were found in Tutankhamun’s tomb. Coriander is related to the parsley family. It is known for both its seeds (actually the dried, ripe fruit of the plant) and for its dark green, lacy leaves. The flavors of the seeds and leaves bear absolutely no resemblance to each other. The leaves are even known by a different name, cilantro. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

The next time you want to create your own delicious corned beef, this is the mix you want. This is also an excellent pickling blend. The mixture contains, salt, mustard, pepper, bay, fennel, and allspice.Price is per ounce.

Yes, there really is a Cousin Pogo and he did win an award using this rub. Great for all the same uses as our OTR Butt Rub with a little bit more of an herbaceous quality. Try them both and see which one you prefer. The ingredients in this blend are paprika, sugar, sage, cilantro, oregano, rosemary, thyme, garlic, onion, celery salt and coffee. Yes, coffee!!! Price is per ounce

This sweet combination of honey powder, paprika, garlic salt, chili, mustard, onion, and worcestershire powder is perfect for chicken, pork, or fish. There is almost a barbecue type aroma.

Grapes are the only significant natural source of tartaric acid, and cream of tartar is obtained from sediment produced in the process of making wine. (The journal Nature reported some years ago that traces of calcium tartrate found in a pottery jar in the ruins of a village in northern Iran are evidence that wine was being made more than 7,000 years ago.) Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting. Cream of tartar can also be used to clean brass and copper cookware. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per ounce.

Cuminum cyminum Also called comino, this ancient spice dates back to the Old Testament. There are descriptions in the Bible of how it was cultivated, Isaiah 28:25-27 and in the New Testament the practice of paying it in tithes is mentioned, Matthew 23:23. The seeds are from a plant native to the Nile Valley. Shaped like a caraway seed, cumin is the dried fruit of a plant in the parsley family. Its aromatic, nutty flavored seeds come in three colors: amber (the most widely available), white and black (both found in Asian markets). White cumin is interchangeable with amber, but the black seed has a more complex, peppery flavor. Cumin is available in seed and powder forms. This is the powdered form of this product. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Cuminum cyminum Also called comino, this ancient spice dates back to the Old Testament. There are descriptions in the Bible of how it was cultivated, Isaiah 28:25-27 and in the New Testament the practice of paying it in tithes is mentioned, Matthew 23:23. The seeds are from a plant native to the Nile Valley. Shaped like a caraway seed, cumin is the dried fruit of a plant in the parsley family. Its aromatic, nutty flavored seeds come in three colors: amber (the most widely available), white and black (both found in Asian markets). White cumin is interchangeable with amber, but the black seed has a more complex, peppery flavor. Cumin is available in seed and powder forms. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Cuminum cyminum The seeds are from a plant native to the Nile Valley. Shaped like a caraway seed, cumin is actually the dried fruit of a plant in the parsley family. Its aromatic, nutty flavored seeds come in three colors: amber (the most widely available), white and black (both found in Asian markets). White cumin is interchangeable with amber, but the black seed has a more complex flavor and is somewhat milder. Black cumin is the fruit of a related plant that grows wild in Iran and the Northern Indian region Kashmir. It is sometimes preferred to ordinary cumin. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

Often used in curries, the leaves generally go by the name “curry leaves”, though they are also called “sweet neem leaves”. The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life, and they don’t keep well in the refrigerator.

Curry powders are an important part of African cooking due to the heavy influence of Arabic and Indian cuisine in Africa. Curry powders are made from different proportions of spices, dried and ground. African curry can be done with chicken, shrimp, or crab. It also goes well with tomato chutney and onion hot sauce. Ingredients: mustard seed yellow powder, curry leaves powder, fenugreek seed powder, onion, ginger powder, coriander powder , turmeric powder, chili cayenne, cumin powder, cilantro powder, garlic , cardamom green powder, black pepper ground and cinnamon.

Vadouvan style curry has its origins in the former French colony of Pondicherry in southern India. It is traditionally made by drying large amounts of fresh shallots, onions and garlic and then mixing these with typical curry spices. We do all that work for you blending those items with cumin, fenugreek, cardamom, brown mustard, turmeric, nutmeg, chilis and cloves. It is delicious when cooked with lentils and the mellow nature of the curry pairs well with cream sauces or delicate ingredients such as eggplant. French Curry is a great starting point for your friends who think they don’t like curry.  Price is per ounce

Curry Powder is really an unspecified blend of several pungent spices put together. There are literally thousands of different curries. Over time a few favorites have developed and this is one of those. This curry powder contains: turmeric, coriander, cumin, fenugreek, black pepper, ginger, mustard, fennel, allspice, and cayenne If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Numerous

This is a very unique coriander based curry. Even if you don’t like other curries, you will probably like this one. It has a great flavor that goes well with most dishes. Curry Powder is really an unspecified blend of several pungent spices put together. There are literally thousands of different curries. Over time a few favorites have developed and this is one of those. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

This is the basic Indian curry powder. It is not particularly hot. Many Indian recipes will call for red curry. Curry Powder is really an unspecified blend of several pungent spices put together. There are literally thousands of different curries. Over time a few favorites have developed and this is one of those. This curry powder contains: paprika, turmeric, and cumin. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

This is the same curry powder as the hot, but with less cayenne. Curry Powder is really an unspecified blend of several pungent spices put together. There are literally thousands of different curries. Over time a few favorites have developed and this is one of those. This curry powder contains: turmeric, coriander, cumin, fenugreek, black pepper, ginger, mustard, fennel, allspice, and cayenne.If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

The common dandelion, enemy of well-kept lawns, is an exceptionally nutritious food. Its leaves and root contain substantial levels of vitamins A, C, D, and B complex as well as iron, magnesium, zinc, potassium, manganese, copper, choline, calcium, boron, and silicon. In almost every herbal healing tradition, the root of the dandelion has been used for the treatment of a variety of liver and gallbladder problems. In Traditional Chinese Medicine, the roots of various species of dandelions are also used as “herbs that cool the blood.” The folklore attributed to dandelions is wide and varied. According to different folk tales they are able to tell the time of day by two different methods: the first one says that the number of breaths it takes to blow all the seeds off is equal to the time of day; the second says that the number of seeds left over after three strong breaths is the time of day. Dandelions are also said to be able to repel witches if gathered on Midsummer’s Eve. Other magical abilities attributed to dandelions include increasing ones psychic ability and divination when used in a tea. Dandelions are thought to correct the physiological reactions triggered by intense emotions that cause eyestrain or red, swollen, and painful eyes. They are used in teas and poultices for abscesses and sores, especially on the breast. They promote lactation and clear painful urinary dysfunction. Our customers use them for tinctures for their mixology.

This little concoction is the Colonel’s take on Emeril Lagasse’s Essence. It contains sea salt, paprika, garlic, black pepper, onion, cayenne, oregano, and thyme. Just a little heat from the cayenne and then the mix of spices and herbs. This is a great blend.

Derby Black Bean is a nice mix of garlic, pepper, sea salt, onion, bay leaves, and celery seed. Black beans is a tradition at Derby time. If you want to think outside the box, try this in a seafood stew or chowder. Price is per ounce

Anethum graveolens While heat is the enemy of fresh and dried dill leaves, it brings out the flavor of the seeds. Dill seeds are more strong and pungent than their counterpart, leaves. Dill seeds are the part of the dill plant used most often in its namesake dill pickles. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Anethum graveolens Dill has been around for thousands of years. Romans in the first century were convinced that dill brought good luck. The name Dill, probably came from the Saxon word dillan, to lull, for its ability to soothe colicky babies and for the Greek tradition of covering the head with dill leaves to induce sleep. Dill leaves have a flavor that is pungent and slightly tangy, almost caraway tasting. Dill is one of the best complements for many foods not to mention their importance to dill pickles. Fresh leaves loose their flavor quickly when being cooked. For this reason it is always best to add them as near the end of the cooking cycle as possible. There is quite a difference between the flavor of fresh and dried dill weed. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Anethum graveolens Dill has been around for thousands of years. Romans in the first century were convinced that dill brought good luck. The name Dill, probably came from the Saxon word dillan, to lull, for its ability to soothe colicky babies and for the Greek tradition of covering the head with dill leaves to induce sleep. Dill leaves have a flavor that is pungent and slightly tangy, almost caraway tasting. Dill is one of the best complements for many foods not to mention their importance to dill pickles. Fresh leaves loose their flavor quickly when being cooked. For this reason it is always best to add them as near the end of the cooking cycle as possible. There is quite a difference between the flavor of fresh and dried dill weed. This is a lower quality dillweed. Not as green as #71. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

The small packet of spices for this sour cream dip is loaded with flavor. After following the directions that are included on the back of the label, let it sit for a while to let the many flavors merge together.One packet is enough for 8 ozs. of sour cream.

This is a very flavorful Egyptian blend that contains: sesame, Kosher salt, cumin, black pepper, smoked paprika. Used mostly on chicken, you really want to experiment with this one. I love to put it on big game fish like swordfish of shark.Price is per ounce.

Elder flowers have a wonderful fresh smell that can fill an entire room. They can be dipped in a light batter, fried and eaten, but you can also make two drinks

This is a great blend of seasonings that we have added to our ‘south Western” “Tex Mex” line of products. This dry blend makes a great enchilada sauce. Don’t worry if you are not sure exactly how to prepare it. We will send instructions along with your package. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help.This price is per ounce.

This interesting and unusual plant comes to us from Mexico. It has a very sharp, almost turpintiny aroma which transforms once the heat of cooking is applied. It is usually used in bean dishes since it is a natural anti-flatulant. If you’ve ever been sitting around the campfire with a bunch of cowboys eating beans, then you will know how wonderful and helpful epazote really is.

This leaf gives off a strong flavor and deep aroma. It is often used as a tea or decoction to add depth.

While this rub is excellent on ham, it used to be called “Ham Rub” don’t stop there. It is good on pork, beef, chicken, and fish. This is a great all around rub. It is made from: coriander, cumin, black pepper, paprika, and sea salt.If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

This blend was put together by a set of Korean twins that used to work for me. This delicious Asian inspired mix is great on fish or chicken. Since this is a no salt blend, when I use it on fish, I normally add a little salt. The mixture contains, ginger, garlic, chili flakes, and sesame seeds.Price is per ounce.

Foeniculum vulgare Fennel pollen has a flavor and aroma of fennel, but with far greater intensity. Fennel pollen enhances the flavors of seafood, beef, poultry, pork, vegetables, and salads. To enjoy its incredible taste, you only need to use a little!If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per gram.

Foeniculum vulgare Fennel seeds may be purchased either whole or ground. Fennel seeds may be added to many dishes that are both sweet and savory. This is the powdered form of this product. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Foeniculum vulgare Fennel seeds may be purchased either whole or ground. Fennel seeds may be added to many dishes that are both sweet and savory. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Trigonella foenum-graecum Fenugreek is one ancient herb. It was cultivated by the Assyrians and its seeds were found in Tutankhamun’s tomb. It was also used in early times as horse fodder. Recently science has been looking at the compounds in the seeds for its anticancer potential. In the kitchen today the leaves, which have a high vitamin, mineral and iron content, are cooked as vegetables, mainly in India. Dried leaves, either whole or ground, are called kasuri methi, and they’re a good substitute for fresh. They may be used as a flavoring and condiment in northern African, Ethiopian, Middle Eastern, Egyptian and Indian cuisine. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Trigonella foenum-graecum Fenugreek is one ancient herb. It was cultivated by the Assyrians and its seeds were found in Tutankhamun’s tomb. It was also used in early times as horse fodder. Recently science has been looking at the compounds in the seeds for its anticancer potential. In the kitchen today the leaves, which have a high vitamin, mineral and iron content, are cooked as vegetables, mainly in India. Seeds are sprouted as salad vegetables, and used as a flavoring and condiment in northern African, Ethiopian, Middle Eastern, Egyptian and Indian cuisine. This is the powdered version of this product. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Trigonella foenum-graecum Fenugreek is one ancient herb. It was cultivated by the Assyrians and its seeds were found in Tutankhamun’s tomb. It was also used in early times as horse fodder. Recently science has been looking at the compounds in the seeds for its anticancer potential. In the kitchen today the leaves, which have a high vitamin, mineral and iron content, are cooked as vegetables, mainly in India. Seeds are sprouted as salad vegetables, and used as a flavoring and condiment in northern African, Ethiopian, Middle Eastern, Egyptian and Indian cuisine. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

File, pronounced (fee lay), is used in Creole cooking as a thickening agent. It is made from the leaves of the sassafras tree which are ground to a powder. Most often associated with File Gumbo, it can be used in a number of other dishes. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

One of natures most nutritious foods. Flax seed has become popular in the mainstream market. It can be found in a number of forms, and as an ingredient in breads, cereals, muffins, and breakfast bars. Since 80% of Americans may be deficient in the omega-3 essential fatty acids that flax provides, flax is one of the most important and most widely accepted of the herbal health foods. This is the brown version of flax seeds.May be used in baking by replacing ten percent of the flour. Blended into milk shakes or protein drinks. It is best to grind fresh in small coffee mill each day before use. After grinding it can be mixed with hot or cold cereals.If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

One of natures most nutritious foods. Flax seed has become popular in the mainstream market. It can be found in a number of forms, and as an ingredient in breads, cereals, muffins, and breakfast bars. Since 80% of Americans may be deficient in the omega-3 essential fatty acids that flax provides, flax is one of the most important and most widely accepted of the herbal health foods. This is the brown version of flax seeds. All natural fresh ground brown flax seeds. Best stored in refrigerator or freezer. May be used in baking by replacing ten percent of the flour. Blended into milk shakes or protein drinks. It is best to grind fresh in small coffee mill each day before use. After grinding it can be mixed with hot or cold cereals.If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

One of natures most nutritious foods. Flax seed has become popular in the mainstream market. It can be found in a number of forms, and as an ingredient in breads, cereals, muffins, and breakfast bars. Since 80% of Americans may be deficient in the omega-3 essential fatty acids that flax provides, flax is one of the most important and most widely accepted of the herbal health foods. This is the golden version of flax seeds.May be used in baking by replacing ten percent of the flour. Blended into milk shakes or protein drinks. It is best to grind fresh in small coffee mill each day before use. After grinding it can be mixed with hot or cold cereals.If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

One of natures most nutritious foods. Flax seed has become popular in the mainstream market. It can be found in a number of forms, and as an ingredient in breads, cereals, muffins, and breakfast bars. Since 80% of Americans may be deficient in the omega-3 essential fatty acids that flax provides, flax is one of the most important and most widely accepted of the herbal health foods. This is the golden version of flax seeds. All natural fresh ground gold flax seeds. Best stored in refrigerator or freezer. May be used in baking by replacing ten percent of the flour. Blended into milk shakes or protein drinks. It is best to grind fresh in small coffee mill each day before use. After grinding it can be mixed with hot or cold cereals.If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

This gift set of 20 small containers gets one started in the kitchen. This is a great gift for someone just starting out, first apartment, just starting college, or just learning their cooking skills.

Fines Herbs (pronounced feen) is a delicious, sweet blend of tarragon, parsley, chervil and chives. This premium blend is a mainstay in France, and compliments many dishes including vegetables, chicken, fish, omelets, and eggs. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Galangle root is also know as Thai Ginger. It has a mustard gingery taste and is used in many Thai dishes. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.This product is Certified Organic & Kosher. So what does “certified organic” mean? For Herbs & Spice organic means that its new line of herbs, spices and other botanical products are organically certified through the rigorous and internationally recognized standards of Oregon Tilth Certified Organic, a USDA National Organic Program accredited certifier. This certification guarantees that all agricultural products are grown, raised, harvested and processed without the use of harmful synthetics, irradiation, chemicals, preservatives, pesticides, and other non-allowed inputs. They are also free from genetic manipulation most commonly known as GMOs (genetically modified organisms). A Certified Organic product can be regarded as “GMO Free”.

Galangle root is also know as Thai Ginger. It has a mustard gingery taste and is used in many Thai dishes. This is the powdered version of galangle.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.This product is Certified Organic & Kosher. So what does “certified organic” mean? For Herbs & Spice organic means that its new line of herbs, spices and other botanical products are organically certified through the rigorous and internationally recognized standards of Oregon Tilth Certified Organic, a USDA National Organic Program accredited certifier. This certification guarantees that all agricultural products are grown, raised, harvested and processed without the use of harmful synthetics, irradiation, chemicals, preservatives, pesticides, and other non-allowed inputs. They are also free from genetic manipulation most commonly known as GMOs (genetically modified organisms). A Certified Organic product can be regarded as “GMO Free”.

Masala means blend. Garam Masala is a special spice blend. It is used throughout Southern Asia. Generally, Garam Masala is added in a small quantity at the end of cooking to add a subtle flavor to the dish. It should be added in small quantities, or else it will overpower the dish. Many different kinds of Garam Masala are found depending on the region and the cook’s personal taste. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Garlic Goodness, it is all in the name. This great combination is sure to enhance almost any dish.Ingredients: garlic granules, garlic pieces, onion granules, onion chopped, black pepper, sea salt, parsley

Allium sativum In most kitchens, if you’re not using garlic, you’re not really cooking. Garlic is one of the most popular seasoning herbs. It is used in almost every form of cooking and in almost all cuisine’s around the world. Originally from India or Central Asia, it is now grown worldwide with lessor success in the most northern climates. There are many different varieties of garlic including American garlic, Mexican garlic, Italian garlic, elephant garlic and green garlic. There are also many processed variations available as well. There is fresh, roasted, garlic flakes (aka instant garlic), garlic powder, garlic granules, garlic salt, garlic extract and garlic juice. Garlic tablets are also available at health food stores. To lessen the effect of garlic breath, you might try eating some fresh parsley. This won’t take it away completely, but it will help. A member of the lily family. Garlic should be used to enhance not overpower the other flavors of the food being prepared. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Allium sativum In most kitchens, if you’re not using garlic, you’re not really cooking. Garlic is one of the most popular seasoning herbs. It is used in almost every form of cooking and in almost all cuisine’s around the world. Originally from India or Central Asia, it is now grown worldwide with lessor success in the most northern climates. There are many different varieties of garlic including American garlic, Mexican garlic, Italian garlic, elephant garlic and green garlic. There are also many processed variations available as well. There is fresh, roasted, garlic flakes (aka instant garlic), garlic powder, garlic granules, garlic salt, garlic extract and garlic juice. Garlic tablets are also available at health food stores. To lessen the effect of garlic breath, you might try eating some fresh parsley. This won’t take it away completely, but it will help. A member of the lily family. Garlic should be used to enhance not overpower the other flavors of the food being prepared. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Allium sativum In most kitchens, if you’re not using garlic, you’re not really cooking. Garlic is one of the most popular seasoning herbs. It is used in almost every form of cooking and in almost all cuisine’s around the world. Originally from India or Central Asia, it is now grown worldwide with lessor success in the most northern climates. There are many different varieties of garlic including American garlic, Mexican garlic, Italian garlic, elephant garlic and green garlic. There are also many processed variations available as well. There is fresh, roasted, garlic flakes (aka instant garlic), garlic powder, garlic granules, garlic salt, garlic extract and garlic juice. Garlic tablets are also available at health food stores. To lessen the effect of garlic breath, you might try eating some fresh parsley. This won’t take it away completely, but it will help. A member of the lily family. Garlic should be used to enhance not overpower the other flavors of the food being prepared. Rehydrate in 1 tsp in 1/2 cup cold water. Add to stir fry or other dishes, pieces have greater flavor accent. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Allium sativum In most kitchens, if you’re not using garlic, you’re not really cooking. Garlic is one of the most popular seasoning herbs. It is used in almost every form of cooking and in almost all cuisine’s around the world. Originally from India or Central Asia, it is now grown worldwide with lessor success in the most northern climates. There are many different varieties of garlic including American garlic, Mexican garlic, Italian garlic, elephant garlic and green garlic. There are also many processed variations available as well. There is fresh, roasted, garlic flakes (aka instant garlic), garlic powder, garlic granules, garlic salt, garlic extract and garlic juice. Garlic tablets are also available at health food stores. To lessen the effect of garlic breath, you might try eating some fresh parsley. This won’t take it away completely, but it will help. A member of the lily family. Garlic should be used to enhance not overpower the other flavors of the food being prepared. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

What a great combination for a seasoned salt. With rosemary and garlic coming through, this combination is good for meat, poultry, as well as vegetables. The ingredients for this blend are pretty straight forward, salt, rosemary, and garlic.Price is per ounce.

What can you say about garlic salt? This venerable combination has been satisfying taste buds for a very long time. Simply a mix of salt and garlic, this combo is a real crowd pleaser. Price is per ounce.

Bitter principles (amarogentin, gentiopicroside) and the bitter-tasting gentiobiose, which is so bitter that it can be tasted even if it is diluted with 58,000,000 times its volume of water. This is why our mixologists use it to make their own bitters. Gentian has an ancient reputation as a poison cure. Nicholas Culpepper wrote in the mid 18th century in regards to its effectiveness for treating the plague that a “more sure remedy cannot be found to prevent the pestilence”. The validity of this opinion has not been scientifically verified however. The bitters in gentian activate a reflex action that releases acids into the stomach and bile into the gallbladder. This accelerates digestion and helps the intestines absorb fat, preventing bloating and flatulence. Gentian is typically taken before a fatty meal. The German E Commission monograph indicates its effectiveness at increasing digestive juices by its incredibly bitter nature.

Unsulfured crystallized ginger slices, sweetened with less sugar than the sulfured ginger and is a Zero Fat Grams, No Saturated Fat, Very Low Sodium, No Cholesterol, Food.

Zingiber officinale Mistakenly called a root, this rhizome is thought to have originated in Southeast Asia. Today most ginger comes from Jamaica followed by India, Africa, and then China. Most ginger that we use in this country is of the powdered variety. Some cooks will tell you that powdered ginger cannot be substituted for fresh, but if you add it very slowly and carefully it can be done. The powdered variety is somewhat stronger than fresh. This is the spice that has long lent its name to the beverages ginger ale and ginger beer (nonalcoholic and alcoholic). If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Zingiber officinale Mistakenly called a root, this rhizome is thought to have originated in Southeast Asia. Today most ginger comes from Jamaica followed by India, Africa, and then China. Most ginger that we use in this country is of the powdered variety. Some cooks will tell you that powdered ginger cannot be substituted for fresh, but if you add it very slowly and carefully it can be done. The powdered variety is somewhat stronger than fresh. This is the spice that has long lent its name to the beverages ginger ale and ginger beer (nonalcoholic and alcoholic). If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

These slices of ginger are cooked in a cane sugar syrup leaving a wonderful sweet crystalline coating on the pieces. They are delicious as a snack and also good for upset stomachs and to aid digestion. Simply eat them out of hand or slice and dice and incorporate in your favorite recipes, sweet and savory. You will be pleasantly surprised with the added flavor and texture these can give to your foods. Unsulfured crystallized ginger slices, sweetened with less sugar than the sulfured ginger and is a Zero Fat Grams, No Saturated Fat, Very Low Sodium, No Cholesterol, Food. Price is per ounce

Grapefruit powder a natural superfruit, this is rich in vitamins, antioxidants, and other powerful nutrients meant for various purposes. This is a serious fruit powder. You will only be limited by your imagination as to how to apply this amazing product to your foods. This one is off the charts. A Super fruit refers to a fruit which combines exceptional nutrient richness and antioxidant quality and the quantity and quality of the fruit that went into making it.Price is per ounce

A popular seasoning in the American kitchen because of its wonderful Mediterranean taste. This seasoning is made with: salt, soy grits, onion, garlic, citric acid, black pepper, honey, fructose, modified food starch, oregano, bell peppers, sesame seed, paprika, parsley, lemon oil, and garlic oil. In addition to meat try this on root veggies that have been cut into bite sizes, sprinkled or drizzled with olive oil and then sprinkled with Greek Seasoning. Now put them in the oven to roast. YUM!!!If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

The ultimate gift for the griller who has everything. This set contains 15 of our custom blends formulated to optimize your grilling.

Here you go. I made this one up for a grilling demo that I did for Findlay Market on Father’s Day. This dish has become near legend around here. The warm sweet fruit and the added mixture of black pepper and chilis. Well, let’s just say it is very tasty. One packet will feed a whole party. The instructions are on the back of the package. Try this by itself, over pound cake, or over ice cream. Yum!!

Harissa is the most important condiment used in Algerian and Tunisian cooking. Mix this spice blend with water and olive oil to make the traditional paste. This blend goes extremely well with vegetables.If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

The small packet of spices for this cream cheese spread is loaded with flavor. After following the directions that are included on the back of the label, let it sit for a while to let the many flavors merge together.One packet is enough for 8 ozs. of cream cheese.

The small packet of spices for this cream cheese spread is loaded with flavor. After following the directions that are included on the back of the label, let it sit for a while to let the many flavors merge together.One packet is enough for 8 ozs. of cream cheese.

This is a great old French herb blend. It is used in several French dishes and particularly in soups and stews. It is made from: rosemary, thyme, savory, fennel seed, basil, lavender, and marjoram. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

The tropical hibiscus bears red flowers which are then dried. They impart a slightly tart and slightly sweet citus type flavor. Use them to crown a steak, just as you are removing it from the grill or use in a salad dressing for a very exciting flavor sensation. It is high in vitamins and minerals. There is some limited research that shows that it might be helpful in reducing high blood pressure and help lower LDL cholesterol. There is no hard scientific evidence to support this, however. This is the complete flower that has been dried.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

The tropical hibiscus bears red flowers which are then dried. They impart a slightly tart and slightly sweet citus type flavor. Use them to crown a steak, just as you are removing it from the grill or use in a salad dressing for a very exciting flavor sensation. It is high in vitamins and minerals. There is some limited research that shows that it might be helpful in reducing high blood pressure and help lower LDL cholesterol. There is no hard scientific evidence to support this, however. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.This product is Certified Organic & Kosher. So what does “certified organic” mean? For Herbs & Spice organic means that its new line of herbs, spices and other botanical products are organically certified through the rigorous and internationally recognized standards of Oregon Tilth Certified Organic, a USDA National Organic Program accredited certifier. This certification guarantees that all agricultural products are grown, raised, harvested and processed without the use of harmful synthetics, irradiation, chemicals, preservatives, pesticides, and other non-allowed inputs. They are also free from genetic manipulation most commonly known as GMOs (genetically modified organisms). A Certified Organic product can be regarded as “GMO Free”.

A spray-dried natural smoke flavoring produced by combining maltodextrin with an aqueous hickory smoke solution. This powder is light to medium brown in color and will pass through a 40 mesh screen. It is a great replacement for formulations that cannot tolerate added moisture, such as sausage. Also use in dry seasoning blends, gravies, soups, and nut meats. Recommended use: 1-5 oz. for 100 lbs. of product. Also certified Kosher and Pareve. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

Himalayan Pink salt plates, bricks, slabs and chunks are an exciting new way to utilize this special salt. There are as many uses for these specialty items as there are ideas in your imagination, from showcasing their inherent beauty as a chilled serving platter for fruit and cheese to searing prawns on a heated plate on the grill. The salt imparts a delicate salty flavor to the foods you cook or serve, but its density prevents your food from becoming overly salty. COOKING: One popular use of the plates, slabs and bricks is as a cooking aid. The salt can be heated in an oven, atop a range, or on a grill. Since it is a natural product, heating the plates will change the appearance, and may bring out internal flaws, so caution should be used, and you may wish to use one slab for cooking, and save one for more aesthetic applications. When cooking on your salt, ensure that it is completely dry prior to applying any heat. Typically dry time is at least 24 hours. The salt is commonly heated to between 300? F to 400? F. For gas ranges or grill: Heat on a low flame, gradually increasing to medium low until desired temperature is reached, generally around 30 to 45 minutes. For electric ranges: Set the salt on a heat-safe metal platform so that the salt is at least ? inch above direct heat. Direct contact could be damaging to both your equipment and/or your salt. Begin on low heat and gradually increase to medium low for approximately 40 to 55 minutes, or until salt reaches desired heat. Caution: Salt slab will become very hot as it retains heat applied to it SERVING PLATTERS: Another great application for these items is as a serving platter. The salt can be chilled in the refrigerator for serving items such as sushi or cheese, or even frozen in the freezer, providing a new way to present cold desserts, even sorbet! Moist foods will pick up more salty flavor, while their denser and drier counterparts will be presented beautifully and imaginatively. CARE: To clean after use, scrub with a mildly abrasive brush. You may use a moist cloth as well. Do not run salt plate under water or submerge. Pat dry. Place on drying rack to allow the slab to air dry for 24 hours. Himalayan salt does not require the use of any cleanser, as it is inherently anti microbial. While your Himalayan plate should give you multiple uses worth of enjoyment, the salt will dissolve little by little, reducing the size and possibly causing irregularities in the surface, such as small depressions. Someday, when your salt gets too small for cooking or serving on, it will be a perfect size to grate over your food, break up for making soup, or even to throw in your tub for a detoxifying salt bath. Note that Himalayan Salt Slabs and plates are natural products. As such, each slab is unique in all characteristics, including color and inclusions within the salt slab. Each piece may have a different threshold for pressure and temperature. Herbs & Spice and Everything Nice is not responsible for damages, injury, or loss due to any use of Himalayan salt products. Printable instructions for your salt block or plate.

Himalayan Pink salt plates, bricks, slabs and chunks are an exciting new way to utilize this special salt. There are as many uses for these specialty items as there are ideas in your imagination, from showcasing their inherent beauty as a chilled serving platter for fruit and cheese to searing prawns on a heated plate on the grill. The salt imparts a delicate salty flavor to the foods you cook or serve, but its density prevents your food from becoming overly salty. COOKING: One popular use of the plates, slabs and bricks is as a cooking aid. The salt can be heated in an oven, atop a range, or on a grill. Since it is a natural product, heating the plates will change the appearance, and may bring out internal flaws, so caution should be used, and you may wish to use one slab for cooking, and save one for more aesthetic applications. When cooking on your salt, ensure that it is completely dry prior to applying any heat. Typically dry time is at least 24 hours. The salt is commonly heated to between 300? F to 400? F. For gas ranges or grill: Heat on a low flame, gradually increasing to medium low until desired temperature is reached, generally around 30 to 45 minutes. For electric ranges: Set the salt on a heat-safe metal platform so that the salt is at least ? inch above direct heat. Direct contact could be damaging to both your equipment and/or your salt. Begin on low heat and gradually increase to medium low for approximately 40 to 55 minutes, or until salt reaches desired heat. Caution: Salt slab will become very hot as it retains heat applied to it SERVING PLATTERS: Another great application for these items is as a serving platter. The salt can be chilled in the refrigerator for serving items such as sushi or cheese, or even frozen in the freezer, providing a new way to present cold desserts, even sorbet! Moist foods will pick up more salty flavor, while their denser and drier counterparts will be presented beautifully and imaginatively. CARE: To clean after use, scrub with a mildly abrasive brush. You may use a moist cloth as well. Do not run salt plate under water or submerge. Pat dry. Place on drying rack to allow the slab to air dry for 24 hours. Himalayan salt does not require the use of any cleanser, as it is inherently anti microbial. While your Himalayan plate should give you multiple uses worth of enjoyment, the salt will dissolve little by little, reducing the size and possibly causing irregularities in the surface, such as small depressions. Someday, when your salt gets too small for cooking or serving on, it will be a perfect size to grate over your food, break up for making soup, or even to throw in your tub for a detoxifying salt bath. Note that Himalayan Salt Slabs and plates are natural products. As such, each slab is unique in all characteristics, including color and inclusions within the salt slab. Each piece may have a different threshold for pressure and temperature. Herbs & Spice and Everything Nice is not responsible for damages, injury, or loss due to any use of Himalayan salt products. Printable instructions for your salt block or plate.

Himalayan Pink salt plates, bricks, slabs and chunks are an exciting new way to utilize this special salt. There are as many uses for these specialty items as there are ideas in your imagination, from showcasing their inherent beauty as a chilled serving platter for fruit and cheese to searing prawns on a heated plate on the grill. The salt imparts a delicate salty flavor to the foods you cook or serve, but its density prevents your food from becoming overly salty. COOKING: One popular use of the plates, slabs and bricks is as a cooking aid. The salt can be heated in an oven, atop a range, or on a grill. Since it is a natural product, heating the plates will change the appearance, and may bring out internal flaws, so caution should be used, and you may wish to use one slab for cooking, and save one for more aesthetic applications. When cooking on your salt, ensure that it is completely dry prior to applying any heat. Typically dry time is at least 24 hours. The salt is commonly heated to between 300? F to 400? F. For gas ranges or grill: Heat on a low flame, gradually increasing to medium low until desired temperature is reached, generally around 30 to 45 minutes. For electric ranges: Set the salt on a heat-safe metal platform so that the salt is at least ? inch above direct heat. Direct contact could be damaging to both your equipment and/or your salt. Begin on low heat and gradually increase to medium low for approximately 40 to 55 minutes, or until salt reaches desired heat. Caution: Salt slab will become very hot as it retains heat applied to it SERVING PLATTERS: Another great application for these items is as a serving platter. The salt can be chilled in the refrigerator for serving items such as sushi or cheese, or even frozen in the freezer, providing a new way to present cold desserts, even sorbet! Moist foods will pick up more salty flavor, while their denser and drier counterparts will be presented beautifully and imaginatively. CARE: To clean after use, scrub with a mildly abrasive brush. You may use a moist cloth as well. Do not run salt plate under water or submerge. Pat dry. Place on drying rack to allow the slab to air dry for 24 hours. Himalayan salt does not require the use of any cleanser, as it is inherently anti microbial. While your Himalayan plate should give you multiple uses worth of enjoyment, the salt will dissolve little by little, reducing the size and possibly causing irregularities in the surface, such as small depressions. Someday, when your salt gets too small for cooking or serving on, it will be a perfect size to grate over your food, break up for making soup, or even to throw in your tub for a detoxifying salt bath. Note that Himalayan Salt Slabs and plates are natural products. As such, each slab is unique in all characteristics, including color and inclusions within the salt slab. Each piece may have a different threshold for pressure and temperature. Herbs & Spice and Everything Nice is not responsible for damages, injury, or loss due to any use of Himalayan salt products.

Himalayan Pink salt plates, bricks, slabs and chunks are an exciting new way to utilize this special salt. There are as many uses for these specialty items as there are ideas in your imagination, from showcasing their inherent beauty as a chilled serving platter for fruit and cheese to searing prawns on a heated plate on the grill. The salt imparts a delicate salty flavor to the foods you cook or serve, but its density prevents your food from becoming overly salty. COOKING: One popular use of the plates, slabs and bricks is as a cooking aid. The salt can be heated in an oven, atop a range, or on a grill. Since it is a natural product, heating the plates will change the appearance, and may bring out internal flaws, so caution should be used, and you may wish to use one slab for cooking, and save one for more aesthetic applications. When cooking on your salt, ensure that it is completely dry prior to applying any heat. Typically dry time is at least 24 hours. The salt is commonly heated to between 300? F to 400? F. For gas ranges or grill: Heat on a low flame, gradually increasing to medium low until desired temperature is reached, generally around 30 to 45 minutes. For electric ranges: Set the salt on a heat-safe metal platform so that the salt is at least ? inch above direct heat. Direct contact could be damaging to both your equipment and/or your salt. Begin on low heat and gradually increase to medium low for approximately 40 to 55 minutes, or until salt reaches desired heat. Caution: Salt slab will become very hot as it retains heat applied to it SERVING PLATTERS: Another great application for these items is as a serving platter. The salt can be chilled in the refrigerator for serving items such as sushi or cheese, or even frozen in the freezer, providing a new way to present cold desserts, even sorbet! Moist foods will pick up more salty flavor, while their denser and drier counterparts will be presented beautifully and imaginatively. CARE: To clean after use, scrub with a mildly abrasive brush. You may use a moist cloth as well. Do not run salt plate under water or submerge. Pat dry. Place on drying rack to allow the slab to air dry for 24 hours. Himalayan salt does not require the use of any cleanser, as it is inherently anti microbial. While your Himalayan plate should give you multiple uses worth of enjoyment, the salt will dissolve little by little, reducing the size and possibly causing irregularities in the surface, such as small depressions. Someday, when your salt gets too small for cooking or serving on, it will be a perfect size to grate over your food, break up for making soup, or even to throw in your tub for a detoxifying salt bath. Note that Himalayan Salt Slabs and plates are natural products. As such, each slab is unique in all characteristics, including color and inclusions within the salt slab. Each piece may have a different threshold for pressure and temperature. Herbs & Spice and Everything Nice is not responsible for damages, injury, or loss due to any use of Himalayan salt products. Printable instructions for your salt block or plate.

Himalayan Pink salt plates, bricks, slabs and chunks are an exciting new way to utilize this special salt. There are as many uses for these specialty items as there are ideas in your imagination, from showcasing their inherent beauty as a chilled serving platter for fruit and cheese to searing prawns on a heated plate on the grill. The salt imparts a delicate salty flavor to the foods you cook or serve, but its density prevents your food from becoming overly salty. COOKING: One popular use of the plates, slabs and bricks is as a cooking aid. The salt can be heated in an oven, atop a range, or on a grill. Since it is a natural product, heating the plates will change the appearance, and may bring out internal flaws, so caution should be used, and you may wish to use one slab for cooking, and save one for more aesthetic applications. When cooking on your salt, ensure that it is completely dry prior to applying any heat. Typically dry time is at least 24 hours. The salt is commonly heated to between 300? F to 400? F. For gas ranges or grill: Heat on a low flame, gradually increasing to medium low until desired temperature is reached, generally around 30 to 45 minutes. For electric ranges: Set the salt on a heat-safe metal platform so that the salt is at least ? inch above direct heat. Direct contact could be damaging to both your equipment and/or your salt. Begin on low heat and gradually increase to medium low for approximately 40 to 55 minutes, or until salt reaches desired heat. Caution: Salt slab will become very hot as it retains heat applied to it SERVING PLATTERS: Another great application for these items is as a serving platter. The salt can be chilled in the refrigerator for serving items such as sushi or cheese, or even frozen in the freezer, providing a new way to present cold desserts, even sorbet! Moist foods will pick up more salty flavor, while their denser and drier counterparts will be presented beautifully and imaginatively. CARE: To clean after use, scrub with a mildly abrasive brush. You may use a moist cloth as well. Do not run salt plate under water or submerge. Pat dry. Place on drying rack to allow the slab to air dry for 24 hours. Himalayan salt does not require the use of any cleanser, as it is inherently anti microbial. While your Himalayan plate should give you multiple uses worth of enjoyment, the salt will dissolve little by little, reducing the size and possibly causing irregularities in the surface, such as small depressions. Someday, when your salt gets too small for cooking or serving on, it will be a perfect size to grate over your food, break up for making soup, or even to throw in your tub for a detoxifying salt bath. Note that Himalayan Salt Slabs and plates are natural products. As such, each slab is unique in all characteristics, including color and inclusions within the salt slab. Each piece may have a different threshold for pressure and temperature. Herbs & Spice and Everything Nice is not responsible for damages, injury, or loss due to any use of Himalayan salt products. Printable instructions for your salt block or plate.

Himalayan Pink salt plates, bricks, slabs and chunks are an exciting new way to utilize this special salt. There are as many uses for these specialty items as there are ideas in your imagination, from showcasing their inherent beauty as a chilled serving platter for fruit and cheese to searing prawns on a heated plate on the grill. The salt imparts a delicate salty flavor to the foods you cook or serve, but its density prevents your food from becoming overly salty. COOKING: One popular use of the plates, slabs and bricks is as a cooking aid. The salt can be heated in an oven, atop a range, or on a grill. Since it is a natural product, heating the plates will change the appearance, and may bring out internal flaws, so caution should be used, and you may wish to use one slab for cooking, and save one for more aesthetic applications. When cooking on your salt, ensure that it is completely dry prior to applying any heat. Typically dry time is at least 24 hours. The salt is commonly heated to between 300? F to 400? F. For gas ranges or grill: Heat on a low flame, gradually increasing to medium low until desired temperature is reached, generally around 30 to 45 minutes. For electric ranges: Set the salt on a heat-safe metal platform so that the salt is at least ? inch above direct heat. Direct contact could be damaging to both your equipment and/or your salt. Begin on low heat and gradually increase to medium low for approximately 40 to 55 minutes, or until salt reaches desired heat. Caution: Salt slab will become very hot as it retains heat applied to it SERVING PLATTERS: Another great application for these items is as a serving platter. The salt can be chilled in the refrigerator for serving items such as sushi or cheese, or even frozen in the freezer, providing a new way to present cold desserts, even sorbet! Moist foods will pick up more salty flavor, while their denser and drier counterparts will be presented beautifully and imaginatively. CARE: To clean after use, scrub with a mildly abrasive brush. You may use a moist cloth as well. Do not run salt plate under water or submerge. Pat dry. Place on drying rack to allow the slab to air dry for 24 hours. Himalayan salt does not require the use of any cleanser, as it is inherently anti microbial. While your Himalayan plate should give you multiple uses worth of enjoyment, the salt will dissolve little by little, reducing the size and possibly causing irregularities in the surface, such as small depressions. Someday, when your salt gets too small for cooking or serving on, it will be a perfect size to grate over your food, break up for making soup, or even to throw in your tub for a detoxifying salt bath. Note that Himalayan Salt Slabs and plates are natural products. As such, each slab is unique in all characteristics, including color and inclusions within the salt slab. Each piece may have a different threshold for pressure and temperature. Herbs & Spice and Everything Nice is not responsible for damages, injury, or loss due to any use of Himalayan salt products. Printable instructions for your salt block or plate.

Himalayan Pink salt plates, bricks, slabs and chunks are an exciting new way to utilize this special salt. There are as many uses for these specialty items as there are ideas in your imagination, from showcasing their inherent beauty as a chilled serving platter for fruit and cheese to searing prawns on a heated plate on the grill. The salt imparts a delicate salty flavor to the foods you cook or serve, but its density prevents your food from becoming overly salty. COOKING: One popular use of the plates, slabs and bricks is as a cooking aid. The salt can be heated in an oven, atop a range, or on a grill. Since it is a natural product, heating the plates will change the appearance, and may bring out internal flaws, so caution should be used, and you may wish to use one slab for cooking, and save one for more aesthetic applications. When cooking on your salt, ensure that it is completely dry prior to applying any heat. Typically dry time is at least 24 hours. The salt is commonly heated to between 300? F to 400? F. For gas ranges or grill: Heat on a low flame, gradually increasing to medium low until desired temperature is reached, generally around 30 to 45 minutes. For electric ranges: Set the salt on a heat-safe metal platform so that the salt is at least ? inch above direct heat. Direct contact could be damaging to both your equipment and/or your salt. Begin on low heat and gradually increase to medium low for approximately 40 to 55 minutes, or until salt reaches desired heat. Caution: Salt slab will become very hot as it retains heat applied to it SERVING PLATTERS: Another great application for these items is as a serving platter. The salt can be chilled in the refrigerator for serving items such as sushi or cheese, or even frozen in the freezer, providing a new way to present cold desserts, even sorbet! Moist foods will pick up more salty flavor, while their denser and drier counterparts will be presented beautifully and imaginatively. CARE: To clean after use, scrub with a mildly abrasive brush. You may use a moist cloth as well. Do not run salt plate under water or submerge. Pat dry. Place on drying rack to allow the slab to air dry for 24 hours. Himalayan salt does not require the use of any cleanser, as it is inherently anti microbial. While your Himalayan plate should give you multiple uses worth of enjoyment, the salt will dissolve little by little, reducing the size and possibly causing irregularities in the surface, such as small depressions. Someday, when your salt gets too small for cooking or serving on, it will be a perfect size to grate over your food, break up for making soup, or even to throw in your tub for a detoxifying salt bath. Note that Himalayan Salt Slabs and plates are natural products. As such, each slab is unique in all characteristics, including color and inclusions within the salt slab. Each piece may have a different threshold for pressure and temperature. Herbs & Spice and Everything Nice is not responsible for damages, injury, or loss due to any use of Himalayan salt products. Printable instructions for your salt block or plate.

Sometimes you just come upon a combination that makes you wonder why you didn’t think of it a long time ago. Welcome to Holy Smoke Seasoning. This is a blend that you can put on anything. It goes well on beef, pork, chicken, even some fish. It’s the mesquite smoked kosher salt that gives this combination its umph.If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

This blend of honey powder, balsamic vinegar powder, thyme, pepper, sea salt and garlic is just what you need for your next roasted chicken. Perfect on a bone in skin on chicken breast, mix one ounce with a little oil and roast for 40 min at 350 degrees, and you will have a delicious and easy dinner! Also great on salmon or roasted vegetables! This is the perfect balance of sweet and savory. Also great on pork!Price is per ounce

Honey powder is great to add to your favorite recipe when you want to add a little sweetness. Great in drinks and baked goods. you can add honey powder to anything you’d like to sweeten. It has a slightly fruity taste like honey. Price is per ounce

Horseradish root has been ground to a powder. It may be used in a recipe calling for horseradish granules or powder. It must be combined with vinegar and/or water or some other liquid to become the horseradish you can find in most grocers and supermarkets. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Horseradish root has been ground to a powder. It may be used in a recipe calling for horseradish granules or powder. It must be combined with vinegar and/or water or some other liquid to become the horseradish you can find in most grocers and supermarkets. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Indian Five Spice, also known as Panch Phoran) is used in a lot of Indian dishes. The five spices we use are; whole Nigella seeds, Fennugreek, Cumin, black Mustard seeds, and Fennell. In the Bengal region a spice called Radhuni would be used in place of the black Mustard seed. It is rarely available outside of the Bengal region. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Looking to wake up your taste buds? This is the one to do it. Can be used on almost everything. Just to be clear, this is a hot mixture. It contains, sea salt, garlic, cayenne, onion, black pepper, jalapeno, habanero, and paprika.Price is per ounce.

Well, my son decided that we had way too much chervil. So he set out to make a combination that is amazing on pizza or any other dish where you want a smooth Italian flavor.Ingredients: sea salt, garlic, chervil, onion, oregano, basil.

Always a favorite to season your Italian dishes, this blend is made with: basil, rosemary, garlic, sage, thyme, oregano, and marjoram. This is a great all purpose Italian seasoning. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Jalapeno Citrus Salt will add a kick to margaritas, salsas, guacamole and fajitas. Try some mixed with tequila and EVOO (Extra Virgin Olive Oil) on a flank or hanger steak and throw it directly onto the charcoal…. no seriously, it will be delicious.  Contains: Green jalapeno powder, lime juice powder and salt.

The word jerk refers to a seasoning blend, a cooking method, and to the meat that has been treated to the jerk seasoning and cooking processes. This particular jerk is a good all around blend. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

The jasmine is a fragrant flowering shrub native to the Himalayas. It is grown for perfumery in France, and added to alcoholic and nonalcoholic beverages. In the United States it is used almost exclusively in teas and as a garnish.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

Juniper Berries have a wonderfully unique flavor that is popular in sauces, stews, stuffings, tea, and nearly any meat or poultry dish. Juniper Berries are also used to season and reduce the wild taste of game and poultry. In our part of the country, which has a huge German influence, it is a staple in the making of Sauer Kraut. Juniper Berries are also one of the many “high aromatics” that are good to use when brining fresh meat. If you don’t know about brining, let us know. Once you’ve brined fresh meat, it is hard to go back. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Atlantic kelp is a healing plant and has been recognized as a well balanced supplement and a detoxifier. Kelp contains over 30 minerals and vitamins and encourages the body’s absorption of DHA. The electrolytic magnetic action of kelp releases excess body fluid from congested cells and dissolves fatty wastes through the skin. These cells are then replenished with minerals that have been depleted, particularly potassium and iodine. This is the closest thing we come to as far as medicinal herbs are concerned and while we recognize these qualities, we use it to make substitutes blends for salt. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Growing up in Kentucky, it didn’t take long for me to learn that bean soup was a staple food. We had it at least once a month. We use onion, bell peppers, celery, carrot, basil, marjoram, sea salt, black pepper, and tomato to make Kentucky Bean Soup Mix. This combination is a great soup and stew starter for many other types of soups and stews. Price is per ounce

Khmeli Suneli (also spelled chmeli suneli, xmeli suneli, or hmeli suneli from the Georgian region literally “dried spices”) is a traditional Georgian spicy herbs mixture. It is popular in Georgia and the entire Caucasus region. Use on lamb and other meats, as well as vegetable dishes, and some fruit. It contains: coriander, savory, fenugreek, marjoram, dill, spearmint, parsley, black pepper, bay, calendula.

The small packet of spices for this sour cream dip is loaded with flavor. The name gives you some indication of how many herbs are actually in it. After following the directions that are included on the back of the label, let it sit for a while to let the many flavors merge together. One packet is enough for 8 ozs. of sour cream.

Number one quality lavender flowers. Great for herb blends, baking, decoctions, and potpourri. These flowers have a very heady aroma.Price is per ounce.

Price is per 1/2 ounce.

Like zesty spinach it has no lemon aroma, and is only lemon-like in taste. Run out of Pledge? The leaves are supposedly good for polishing wood. Lemon Balm is also one of the ingredients in Benedictine, as well as many other liqueurs and digestives. Fresh, the leaves make for a lightly astringent facial steam. Dried, it imparts a citrus fragrance to potpourri. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

The Meyer lemon is commonly grown in China in garden pots as an ornamental tree. It became popular as a food item in the United States after being rediscovered by chefs such as Alice Waters at Chez Panisse during the California Cuisine revolution.[3][4] Popularity further climbed when Martha Stewart began featuring them in her recipes.

Powdered form of Lemon Juice. This may be reconstituted by adding 1 tsp. per 1/4 cup of water. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

This is the finest lemon zest we can find. Use it directly in your recipes calling for lemon zest or combine it with other spices. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

This is traditional Lemon Pepper, but made with only the finest ingredients. Using high quality 1/4 crack black pepper we then add lemon rind. There is NO SALT in this product. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. Price is per ounce.

Aloysia triphylla Lemon verbena comes to us from South America. While it is native to Argentina and Chile it is also grown in Australia, New Zealand and the temperate regions of Europe. It was brought to Europe in the late 1700s. It became very popular in the Victorian era for its long lasting lemon scent. A very potent herb, if used judiciously, it can be used in savory stuffings and sauces, or used to flavor cakes and ice cream. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Aloysia triphylla Lemon verbena comes to us from South America. While it is native to Argentina and Chile it is also grown in Australia, New Zealand and the temperate regions of Europe. It was brought to Europe in the late 1700s. It became very popular in the Victorian era for its long lasting lemon scent. A very potent herb, if used judiciously, it can be used in savory stuffings and sauces, or used to flavor cakes and ice cream. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Common to the tropics of Southeast Asia, lemongrass is characterized by its strong citrus flavor. Thai and Vietnamese cooking utilize lemongrass. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Licorice Root Cut & Sifted is typically used to make teas. It has a good licorice flavor and can be used to bring that flavor to a sauce or dish. But, you will probably want to remove it before serving, as it is a piece of stick after all. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Licorice Root Cut & Sifted is typically used to make teas. It has a good licorice flavor and can be used to bring that flavor to a sauce or dish. Using the powder, you will not need to worry with removing the licorice before serving, as you would if you were using licorice sticks.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Licorice Root Cut & Sifted is typically used to make teas. It has a good licorice flavor and can be used to bring that flavor to a sauce or dish. But, you will probably want to remove it before serving, as it is a piece of stick after all. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.This product is Certified Organic & Kosher. So what does “certified organic” mean? For Herbs & Spice organic means that its new line of herbs, spices and other botanical products are organically certified through the rigorous and internationally recognized standards of Oregon Tilth Certified Organic, a USDA National Organic Program accredited certifier. This certification guarantees that all agricultural products are grown, raised, harvested and processed without the use of harmful synthetics, irradiation, chemicals, preservatives, pesticides, and other non-allowed inputs. They are also free from genetic manipulation most commonly known as GMOs (genetically modified organisms). A Certified Organic product can be regarded as “GMO Free”.

Also known as sweetwood, licorice sticks are chewed for their sweet soothing pulp. When I was a kid, these sticks were passed around whenever we started whinning for candy. This one contains a lot of nostalgia for me. I searched a long time to find it. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Rarely eaten fresh, almost always eaten in the dried state, these limes give you a lime flavor on steroids. Try them once and you will want them again. There is a problem with getting Kafir Lime leaves all of a sudden. Persian Lime granules is a great substitute in a recipe calling for Kafir. Price is per ounce.

Powdered form of Lime Juice. This may be reconstituted by adding 1 tsp. per 1/4 cup of water. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Lime pepper is the new lemon pepper. With a little more complex flavor, it goes well with fish and shrimp. It’s citrus flavor also goes great with vegetables. This product is salt-free so there’s no worrying about sodium content like other store-brand lemon/lime peppers. You can also spice up chicken or rice! Add it to your next salsa for a little extra kick of flavor!Item is priced by ounce.

These whole limes are small and have a distinct flavor and smell. Similar yet different to a regular lime, these have a bitter and sour and sweet flavor. Add them whole to steep the flavor from them. Great for drinks! Price is per ounce

This is the finest lime zest we can find. Use it directly in your recipes calling for lime zest or combine it with other spices. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

They are generally called lime in Britain and linden or basswood in North America. The tree produces fragrant and nectar-producing flowers. They are very important honey plants for beekeepers, producing a very pale but richly flavored monofloral honey. The flowers are also used for herbal tea and tinctures.

Levisticum officinale This ancient herb has yet to captivate the modern palate, which is a shame. It is a favorite of mine. It has a sweet aroma reminiscent of celery. It is from the same family as celery. In the 15th century the Germans and some others used the ground up root and seeds instead of pepper. Today when you go to the store to buy celery seeds, there is a very good chance that what you are getting is lovage seeds. The leaves can be used in soups, stews, meat, fish, or vegetable dishes. Young shoots and fresh stems are eaten as a vegetable (like braised celery). They may also be candied like angelica. The seeds are added to cookies and bread. A Lovage cordial used to be a popular drink in England. It is also one of the ingredients in an Irish Christmas Cake.

Food uses of sodium hydroxide include washing or chemical peeling of fruits and vegetables, chocolate and cocoa processing, caramel coloring production, poultry scalding, soft drink processing, and thickening ice cream. Olives are often soaked in sodium hydroxide for softening; or, if soaked longer, for transformation into black olives. Pretzels and German lye rolls are glazed with a sodium hydroxide solution before baking to make them crisp. Sodium carbonate can be used as a substitute for sodium hydroxide.

Myristica fragrans Mace tastes and smells like a pungent version of Nutmeg for a very good reason. Mace is the covering of the seed that will become nutmeg. Although the sheath is scarlet when it is opened, it dries to an orange color. Once dried it is ground into what we call mace. This is the unground form which is called mace blades. An all around spice it can be used on foods from sweet to savory. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Myristica fragrans Mace tastes and smells like a pungent version of Nutmeg for a very good reason. Mace is the covering of the seed that will become nutmeg. Although the sheath is scarlet when it is opened, it dries to an orange color. Once dried it is ground into what we call mace. Occasionally it can be found ungrounded where it is called a blade of mace. An all around spice it can be used on foods from sweet to savory. If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

Made from clear acrylic, this sturdy saltmill is 5.5″ tall and features a nylon grinding mechanism. This item comes filled with coarse sea salt.

Made from clear acrylic, this sturdy saltmill is 5.5″ tall and features a nylon grinding mechanism. This item comes filled with coarse sea salt.

Maltodextrin is an oligosaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spraydried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. It is commonly used for the production of sodas and candy. It can also be found as an ingredient in a variety of other processed foods. Tapioca maltodextrin is a food grade dextrose made from Tapioca. Tapioca is a basically essentially flavorless starchy ingredient that is processed from dried cassava roots and is used for cooking. Tapioca is a native plant of America.

This mango powder is made from young, still green mango’s that have not ripened yet. It has a citrusy, tart flavor and is used frequently in Indian cuisine. It actually has a slight tenderizing effect on meats. You can use this powder to add a fruity, citrusy flavor to dishes, without adding liquid.  Price is by ounce

This powder tastes just like a mango! You can use it anytime you want the flavor of mango’s without actually using a mango! You can add it to drinks, to make mango margarita’s, or add it to any juice for a tropical flavor! You can also use it in baked goods where you’d like to add the flavor of mango’s without adding the actual fruit. It is great added to lemonade and fruity tea also! Price is by ounce

Pure, granulated Maple Syrup without any additives, preservatives or coloring. This product provides as much calcium as milk, twice as much potassium as bananas, and is substantially lower in sodium than brown sugar or molasses. Maple Powder is the only all-natural granulated sweetener to be found anywhere. Use it in place of sugar for cooking or for sprinkling directly on foods. It is delicious on oatmeal, sausage, pork, and fish.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

This is considered a seasonal mixture by us. It has been used for the crawfish boil that is provided at the Mardi Gras celebration here at Findlay Market. It is made with peppercorns, sea salt, mustard, chilis, bay, ginger, coriander, celery seed, cloves, paprika, and cardamom. The only thing you need to add to make a memorable seafood boil is a little Worcestershire sauce to taste. Price is per ounce

Marjorana hortensis Marjoram is a very ancient herb. The Early Greeks would weave marjoram into funeral wreaths and planted it on graves. This symbolized their loved one’s happiness in life and beyond. Of the many varieties available sweet marjoram sets the standard for flavor. A relative of the mint family it can sometimes be confused with Oregano, also in the mint family. “Wild Marjoram” is another name for Oregano. There is a bolder flavored marjoram that is rarely found in the United States but can be found throughout the Mediterranean called Pot Marjoram. When cooked, sweet marjoram has a very delicate flavor, so it should be added near the end of cooking to retain as much flavor as possible.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

Our meat tenderizer is an all natural product. We do get asked from time to time if our tenderizer contains salt. The answer is yes. This is a salt based product.If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

A spray-dried natural smoke flavoring produced by combining malto-dextrin with an aqueous mesquite smoke solution. This powder is light to medium brown. It is a great replacement for formulations that cannot tolerate added moisture such as sausage. Also use in dry seasoning blends, gravies, soups, and nut meats. Also certified Kosher and Pareve.If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

This blend gives you the sweet smell and taste of mesquite. Use it on meat or in any dish you want to have that sweet southwestern taste. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.

This is a delicious blend of herbs & spices. It contains: rosemary, mint, savory, thyme, marjoram, and parsley. This is great on steak, chicken, fish, pork, or our favorite lamb. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce

Dried molasses is made when the syrup of sugar cane is crystalized. In essence, it is dehydrated until small granules are formed. These granules are free flowing, dry to the touch, and easy to use.Molasses granules can be reconstituted by adding water in the correct amount. The correct ratio of granules to water is important in these cases to maintain the right consistency of molasses.Molasses granules, sometimes known as dried molasses or molasses sugar, is a convenient substitution for regular, liquid molasses.

This warm slightly chocolate mix is a very easy way to make a wonderfully rich mole sauce. Start with a sauce pan of either vegetable or chicken broth then slowly add the mole seasoning until you get the flavor and consistency that you desire.If you are a restauranteur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. The price is per ounce.

This very popular slightly spicy steak seasoning is a popular addition to almost any steak. One taste and you’ll come back for more. If you are a restaurateur or caterer and you are looking for a special formulation to enhance an item on your menu, please contact us and see if we might be able to help. This price is per ounce.