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a pinch or pack of perfect spices...

Juniper Berry

As well as flavoring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. Gin gets its unique flavor from it and fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavor.

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ORIGIN: China
MEDICINAL: Supports healthy kidney and urinary tract function, and promote to healthy blood pressure.


Price: $2.00/oz
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Kalonji Seed

Kalonji is used in India and the Middle East as a spice and condiment and occasionally in Europe as both a pepper substitute and a spice. It is widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma. It is also added to vegetable and dhal dishes as well as in chutneys. The seeds are sprinkled on to naan bread before baking.

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ORIGIN: India


Price: $1.75/oz
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Lavender

Grind the lavender in a herb or coffee grinder or mash it with mortar and pestle. The spikes and leaves of culinary lavender can be used in most dishes in place of rosemary in most recipes. Use the spikes or stems for making fruit or shrimp kabobs. Just place your favorite fruit on the stems and grill.

Price: $5.00/oz
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Leek Flakes, Green & White

Green and white leek flakes. Leeks, a relative of onions, share a similar flavor though more refined, subtler, and sweeter flavor than the standard onion. Dried leek flakes will reconstitute when soaked in water or cooked in a soup or sauce.

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ORIGIN: China


Price: $2.50/oz
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Lemon Juice Powder

Price: $2.75/oz
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Lemon Peel Granules

The bright citrus flavor of lemon is well preserved in these granules of the whole peel. They are great for inclusion in teas and herbal concoctions as they are easily strained out. It can also be ground for inclusion in spice blends and rubs.

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ORIGIN: USA


Price: $2.75/oz
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Lemongrass

Widely used in savoury dishes and meat, poultry, seafood and vegetable curries. It harmonizes well with coconut milk, especially with chicken or seafood, and there are countless Thai and Sri Lankan recipes exploiting this combination. The stems are also used in teas or used in pickles and in flavoring marinades.

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ORIGIN: Thailand
MEDICINAL: It promotes good digestion and induces perspiration to cool the body and reduce fevers.


Price: $2.50/oz
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Licorice Root

Also known as sweetwood. This cut form is preferred for herbal tea and use in herbal blends. Traditionally and commonly used for sore throats and coughs. Also used for root beer.

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ORIGIN: China


Price: $2.75/oz
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Lime Juice Powder

Lime juice powder can be used to make lime juice or limeade, and may be used as a substitute in recipes that call for lime juice. May also be used to rim glasses for cocktails.To reconstitute mix 1 teaspoon of lime juice powder with 1/4 cup of water.

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ORIGIN: USA


Price: $2.75/oz
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Mace

Mace is the aril (lacy covering) of the nutmeg seed shell. A small amount will add fragrance without imposing too much flavor. It works especially well with milk dishes like custards and cream sauces. Included in soufflés and cheese sauces.

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MEDICINAL: Can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea.

ORIGIN: Indonesia


Price: $8.00/oz
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Mahlab

A combination of fragrant rosewater-like sweetness and a nutty and faintly bitter, but not unpleasant aftertaste. Used in breads, biscuits and less sweet cakes and pastries. It is well worth experimenting with this unfamiliar but intriguing flavoring. A traditional Greek Easter bread is flavored with mahlab and decorated with colored eggs.

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ORIGIN: Syria


Price: $4.50/oz
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Marjoram

It’s added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb”. Middle Easterners use marjoram in lamb, mutton, barbecues, vegetables, and seafood. It is usually added at the end of cooking to retain its delicate flavor or as a garnish.

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MEDICINAL: Used in tea to cure headaches, head colds, calm nervous disorders, and to clear sinuses.

ORIGIN: Egypt


Price: $1.75/oz
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Mastic

As a spice, it continues to be used in Greece to flavor spirits and liquors, chewing gum and a number of cakes, pastries, spoon sweets and desserts. Sometimes it is even used in making cheese. Mastic resin is a key ingredient in Dondurma (Turkish ice cream), and Turkish puddings granting those confections its unusual texture and bright whiteness. In Lebanon and Egypt, the spice is used to flavor many sauces, ranging from soups to meats to desserts.

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ORIGIN: Greece

We sell Mastic at $10.00 for 10 grams


Price: $10.00/oz
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Mint

The pilgrims brought mint to the United States aboard the Mayflower, combines well with many vegetables such as new potatoes, tomatoes,
carrots and peas. Refreshment to any green salads and salad dressings.

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ORIGIN: Syria

MEDICINAL: Mint is carminative, stimulative, stomachic, diaphoretic and antispasmodic. A general pick-me-up, good for colds, flu and feversand at times helps with motion sickness.


Price: $2.00/oz
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Mustard Seed, Brown

The brown seed is pounded with other spices in the preparation of curry powders and pastes. Useful for flavouring barbecue sauces, baked beans, many meat dishes, deviled eggs, beets and succotash.

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ORIGIN: Canada

MEDICINAL: Can relieve scorpion stings and
snake bites, epilepsy, toothache, bruises, stiff
neck, rheumatism, colic and respiratory troubles.


Price: $1.50/oz
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Mustard Seed, Yellow

Used in pickling spice and in spice mixtures for cooking meats and seafood. It adds piquancy to sauerkraut and is sometimes used in marinades.

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MEDICINAL: Can relieve scorpion stings and snake bites, epilepsy, toothache, bruises, stiff neck, rheumatism, colic and respiratory troubles.
ORIGIN: Canada


Price: $1.50/oz
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Nutmeg

Nutmeg has long been lauded as possessing or imparting magical powers, is usually associated with sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes. It is indispensable to eggnog and numerous mulled wines and punches.

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MEDICINAL: Nutmeg is not a nut and does not pose a risk to people with nut allergies. It can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea.
ORIGIN: West Indies


Price: $6.50/oz
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Onion Granules

Onion is a basic flavouring in the kitchen. Used in soups, pickles and cooked vegetable dishes, sauces, hearty casseroles, and bean and lentil dishes.
Often accompanies meat, such as shepherds pie and meat loaf.

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ORIGIN: USA

MEDICINAL: Antiseptic, diuretic, expectorant and
rubefacient. It is believed to stimulate the liver and
is beneficial to the heart and nervous system.


Price: $1.75/oz
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Oregano, Greek

Anyone who has tasted a tomato-sauce-topped pizza can recall its flavor, which is hearty and assertive with a peppery bite and a zing. Use Greek oregano in Italian, French, and (obviously) Greek recipes.

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ORIGIN: Greece


Price: $3.50/oz
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Oregano, Mexico

Mexican Oregano has a much stronger flavor than the common Italian and Greek oreganos found on grocery store shelves. Mexican Oregano’s flavor has quickly gained popularity with some chefs in recent years for its strong flavor and subtle sweetness that are unique to this oregano from south of the boarder. Mexican Oregano’s flavor is still very similar so it is a good substitute for the more traditional Mediterranean oreganos as long as it is added at about half the amount called. Add it to Mexican and southwest recipes calling for “Mexican Oregano” at the amount called for to add a potent oregano flavor.

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ORIGIN: Mexico


Price: $2.25/oz
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Oregano, Turkey

Use oregano in pizza and pasta sauces. Oregano pairs very well with tomatoes and other Mediterranean herbs, such as basil. Add the oregano toward the end of the cooking process to help maximize its natural flavor.

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ORIGIN: Turkey


Price: $2.25/oz
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Paprika, Hot Hungarian

Most of us associate Hungarian paprika as a simple means to add a dash of color to eggs, poultry, fish or meat. But it adds flavor as well. Mix the paprika with a little oil to act as an agent to transfer flavor, and help prevent the spice from burning during cooking. We recommend gently heating the spice in oil to release the flavor as you cook your dish.

Price: $4.50/oz
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Paprika, India

Paprika is intimately associated with Hungarian cuisine especially paprikash and goulash. Many spiced sausages incorporate it, including the Spanish chorizos. Paprika is often used as a garnish, spinkled on eggs, hors d’ouvres and salads for colour.

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ORIGN: India

MEDICINAL: An excellent source of betacarotene.


Price: $1.75/oz
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Paprika, Peru

Paprika is intimately associated with Hungarian cuisine especially paprikash and goulash. Many spiced sausages incorporate it, including the Spanish chorizos. Paprika is often used as a garnish, spinkled on eggs, hors d’ouvres and salads for colour.

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ORIGN: India

MEDICINAL: An excellent source of betacarotene.


Price: $1.75/oz
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Paprika, Spanish

Paprika is intimately associated with Hungarian cuisine especially paprikash and goulash. Many spiced sausages incorporate it, including the Spanish chorizos. Paprika is often used as a garnish, spinkled on eggs, hors d’ouvres and salads for colour.

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ORIGN: India

MEDICINAL: An excellent source of betacarotene.


Price: $1.75/oz
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Paprika, Spanish Smoked

Smoked paprika is a Spanish cousin to the more widely used sweet Hungarian paprika. It’s made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder.

You’ll sometimes see it called pimenton, smoked pimenton, sweet paprika, Spanish paprika, or any variation of those names, but you can always recognize this spice by its deep red color and powerful smoky aroma. Unless the packaging indicates otherwise, it’s not typically a hot spice – in actuality, the spice itself is quite mild and sweet.

When using smoked paprika, a little goes a long way with this spice and the smokiness can sometimes get a little overpowering if you use too much. When experimenting with it in a new dish, start off with a half teaspoon and work your way up from there.

The real draw with this spice is the smoky quality. Even just a little bit adds an incredibly seductive smoky flavor and aroma to any dish. Traditionally, it’s used in making chorizo sausage and many paella recipes. We also like it in stews, with potatoes, in dry rubs for any meat, and in egg dishes.

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ORIGIN: Spain


Price: $3.50/oz
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Paprika, Sweet Smoked

The smoked varieties of paprika are made traditionally by drying ripe, freshly harvested fruits in low-lying, adobe smoke houses gently heated by smoking grills fired with slow-burning oak wood. In home cooking sweet paprika is the mandatory ingredient which gives Hungarian goulashes characteristic color and flavor. Paprika complements chicken, veal and pork casseroles, egg dishes when used as a garnish, sauces, meat loaf, and barbecued and roast meats when sprinkled on before cooking.

Price: $3.50/oz
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Parsley

Parsley has been cultivated and developed over so many centuries that its precise origins are difficult to pinpoint, used in omelets, scrambled eggs,
mashed potatoes, soups, pasta and vegetable dishes and in sauces to go with fish, poultry, veal and pork.

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ORIGIN: USA

MEDICINAL: Used since ancient times for digestive disorders, bronchitis, and urinary tract problems.


Price: $2.00/oz
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Poppy Seed, White

White poppy seeds are often referred to as ‘Indian’,’Middle Eastern’ or ‘Asian’ since they are featured in these cuisines. There is actually very little
difference in flavour between the two, so usage is more a question of aesthetics or availability.

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ORIGIN: Afghanistan

MEDICINAL: An infusion of seeds is said to help ear and tooth ache.


Price: $5.00/oz
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Poppy Seeds, Blue

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ORIGIN: Holland


Price: $1.50/oz
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