Use our gourmet lime sugar whenever you want a crisp, citrus splash. Lime is an extremely versatile flavor. Combine lime sugar with sea salt and use as a simple but tasty seasoning.
Sweet with a lot of heat! Use sparingly – our Habanero Sugar delivers an exhilarating kick. If you like it “hot,” you’ll love this spicy sugar!
This Mediterranean bay leaf is excellent for longer cooking times as it has a potent aroma.
The large dried leaves of the bay laurel tree are one of the best herbs for soups and broths, rice, and sauces, giving a mild, delicious savory taste. Bay leaves are among the oldest known cooking herbs.
The major use of fenugreek is in curry powders, figuring in many mixtures, especially vindaloo and the hot curries of Sri Lanka. Chutneys and pickles incorporate it as it gives a tangy aroma to vegetables. It is bitter raw, but when roasted, it has a maple syrup aroma and nutty taste.
Coriander is a favorite spice around the world. The floral, cool and smooth flavor is perfect with meat, lentils/beans, sausages, pickles, curries, soups and even teas and some desserts. Its lovely aroma dissipates faster than most spices after grinding… so use it fresh!
In Western cuisine, dried ginger is mainly used in sweets, especially ginger snaps, gingerbread, and preserves. In Asia, Africa and the Caribbean, ginger is indispensable in everything from tea, sweet and savory dishes, to ginger beer.
This organic cocoa from the Dominican Republic is a high-fat powder containing no alkali, making it less soluble. Ideal for cakes, cookies, puddings and shakes. Enjoy the taste of natural cocoa!
Our Royal Mahogany cocoa has a rich, vibrant red-dark brown color. It has a more alkalized taste than the regular Mahogany, yet it is not as alkalized as the black cocoas. This high-fat powder is ideal for ice creams, puddings, dark cake mixes, chocolate drinks, or just anything with a rich chocolate taste, and you will simply love the taste and the color.
A traditional blend of aromatic herbs that flourish in hills of southern France during the hot summer months. Herbes de Provence is a good addition to any dish from the Mediterranean region and is especially good mixed with olive oil to coat chicken, fish, tomatoes or chunks of potato for roasting, adding to a pizza sauce or sprinkled over game or kebabs before roasting.
Celery Seed is a popular spice in European and North American foods and beverages. Its salty, bitter, mouth-watering taste enhances fresh tomato juices, chicken soups, pickles, salad dressings, cole slaw, breads, and meats. Cooking tends to reduce its bitterness and enhance its sweetness. Pairs well with chicken, turmeric, sage, cumin, soy sauce, ginger, and vinegar.
Black cardamom has a smokier, more savory taste than the green pods and adds an exotic, authentic taste to Indian lentil soups, rice dishes, pickles and stews. Try it in BBQ sauces for an exotic smoky taste.
Caraway is an essential taste in sauerbraten, sauerkraut and rye bread. It figures prominently in the cuisines of Germany, Austria, Eastern Europe and Scandinavia. It seems to have a special affinity for apples, pork and sausages. It is also popular in Middle Eastern and North African cooking.
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.
Seven Spices, also known in the Middle East as Bahrat, is a mixture of black and white pepper, allspice, cinnamon, cloves, nutmeg, and coriander; There are regional and familial differences in the recipe.
Shawarma is thinly sliced cuts of meat, like chicken, beef, goat, lamb, and sometimes turkey, rolled into a large piece of flatbread or pita that has been steamed or heated. Inside the pita, foods like hummus, tahini, pickles, vegetables, and even french fries are added. Think of shawarma as a taco or burrito Middle Eastern style.
In Lebanon, a spice mixture called zahtar is a
popular condiment and used to season fried and
barbecued meats. It combines the nutty taste of
sesame with sumac and dried thyme. Similar
mixtures are reported from Syria and Jordan. Zahtar
is often mixed with olive oil and spread on pita bread.
A blend of several strongly aromatic spices designed to add flavour and fragrance to many Indian dishes. It also often used as a garnish. The literal Hindi translation of garam masala is “hot spices”.
Fines herbes is a delicately balanced combination of finely flavoured herbs found in French cuisine. They go well in egg dishes like omelets or quiche and insauces and butters. Note though, that if a recipe calls for fresh fine herbs, use only one third of what is called for when using a dried blend.