Spice Station Silverlake

Revered by chefs and foodies everywhere, fusing together the rich, concentrated flavor of aged Modena balsamic vinegar with our hand harvested sea salt was a no-brainer. The result is a mouthwatering balance of sweet, sharp, spicy, and salty. Try it on a salad with fennel, herbs and tomato, any dish with ricotta cheese, or on sliced pears for a super easy delectable snack.

Similar to thyme, but stronger and less subtle. A native of southern India, its light brown to purple-red seeds resemble celery seeds in size and shape. Ajwain is most commonly added to chutneys, curried dishes, breads and legumes. Coming from the same botanical family as cumin and parsley, it is also known as carom and bishop’s weed.

Traditionally Hawaiians use Alaea salt in ceremonies to cleanse, purify and bless tools and canoes, as well, in healing rituals for medicinal purposes.
Alaea is the traditional Hawaiian table salt used to season and preserve. Alaea Hawaiian Sea Salt is non-processed and rich in trace minerals, all of which are found in sea water. A small amount of harvested reddish Hawaiian clay (‘Alaea) enriches the salt with Iron-Oxide.
Savor a unique and pleasant flavor while roasting or grilling meats. It is the traditional and authentic seasoning for native Hawaiian dishes such as Kalua Pig, Hawaiian Jerky and Poke.

This sweet and sharp chile from the Aleppo region
of Syria has a high heat that doesn’t overpower
it’s fruity flavor. Some dishes use only this chile as
a seasoning because the complexity can stand alone.
An all around favorite because it brings out the best
in everything from fish and vegetables to tenderloin.

This sweet and sharp chile from the Aleppo region of Syria has a moderate heat that doesn’t overpower it’s fruity flavor. Some dishes use only this chile as a seasoning because the complexity can stand alone. An all around favorite because it brings out the best in everything from fish and vegetables to tenderloin.

The whole berry of the pimento bush, this is the size of a large pea and has a deep rich brown color. Clove and pepper-ish flavors are very pronounced, especially when ground fresh. Used widely in Jamaican jerk and Caribbean dishes. Also nice in holiday pastries.

Unripe mangoes are sun-dried and ground to a powder which is used to give a sour tang to many East Indian dishes including meats, vegetables and curried dishes. Often added to chutneys, pickles and some stir fries much as vinegar is used in other parts of the world. It is also called simply mango powder.

Made of dried pomegranate seeds, this spice has a mildly fruity, sweet and sour flavor. Used in India to sour chutneys they are also used in pastries and breads in the Middle East. Try grinding them and sprinkling over salads or vegetable dishes.

Can be used for roasts, quick grills, stews or hot pots. Key notes are paprika, rosemary, garlic, marjoram, savory and a few more.

Ancho means ‘wide’, its flat heart shape creating one of the largest chiles, a dried Poblano. It is sweet, with hints of raisin and plum. The ancho is one of the most commonly used chiles in Mexico and is a basic ingredient for making many Mexican style sauces. The ancho, along with the mulato and pasilla form the “holy trinity”of chiles used to make traditional Mexican mole sauces.

Traditionally root chewed on or brewed into a tea for the immune system. Roots sometimes used in making absinthe.

Anise is primarily associated with cakes, biscuits and confectionery, as well as rye breads. It is used in much the same way as fennel to flavour fish, poultry, soups and root vegetable dishes. Anise is the true taste of licorice.

This dried, star-shaped fruit grows on small evergreen trees in China and Vietnam. A dark brown pod that contains a pea-sized seed in each of its eight segments. Its smoky, licorice flavor makes it a distinctive ingredient in Chinese braised dishes and Malaysian curries, or use it as a garnish.

Annatto is used for coloring cheeses, confectionery, butter and cheeses. It is more widely used in the Caribbean and Latin America, especially Guatemala and Mexico. The seeds are also particularly associated with Filipino cuisine, in dishes like; ukoy, shrimp and sweet potato fritters; pipian, chicken and pork in an annatto oil sauce; and kari-kari, a brightly colored vegetable and oxtail stew. Annatto has a slightly peppery taste with a hint of nutmeg.

Named in reference to the woody stems attached to the pod. The Spanish translation of the name means “treelike.” This chile, which is related to the cayenne and pequin, has a rich red color and a thin flesh. They are hot, slender, tubular peppers, about 2 to 3 inches long, and bright green when immature, turning a bright red at maturity. They are most commonly found dried.

A thickening agent with more thickening power than flour or even cornstarch. It has the unique characteristic of adding a glossy sheen to sauces, much like finishing with butter, but without the fat.

Use in minute quantities, adding directly to cooking
liquid, frying in oil, or steeping in water. Asafoetida
is used mostly in Indian vegetarian cooking, in which
the strong onion-garlic flavour enhances many dishes.
It is also suited to many fish dishes and some
pappadums are seasoned with asafoetida.

A baker’s set Including nine delights:

• Blue Poppy Seeds – Delicious addition to pastries, muffins and cakes
• Coconut- Versatile addition to many baked goodies
• Lemon Granules – Use in place of lemon zest
• Lavender Flowers – Delicious in cookies, jams and more
• Nutmeg – great for pies, puddings, spice cakes etc.
• Cocoa Royal Mahogany – Great for ice creams, dark cakes, chocolate drinks
• Cinnamon Saigon – an extraordinary intense & flavorful cinnamon
• Vanilla Beans – five beans for all your baking needs
• Fleur De Sel – ideal finishing salt for baking

Tomato sauces call out for a dash of this intense
dried form of the common herb. Gardens in Egypt
can produce an intensely flavored leaf with hints
at an anise flavor and mild sweetness. Best in
dishes that will be heated to release the full flavor.