Spice Station Silverlake

Bright and strong flavors have a camphor-like quality and citrus intensity. The pods can be shelled to collect and grind the seeds or used whole in chai.

Diced carrot pieces can be added to soup mixes and re-hydrate to a sweet
and intense flavor. These also make an interesting base for homemade hot
sauces as they combine very well with chiles.

Celery Seed  is a popular spice in European and North American foods and beverages. The seeds are used in 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.

One of the staples of classic French cooking. Along with chives, tarragon and parsley, it is used as an aromatic seasoning blend called “Fines Herbes.” Most frequently it is used to flavor eggs, fish, chicken and light sauces and dressings. It also combines well with mild cheeses and is a tasty addition to herb butters.

Very popular garnishing spice in French and Chinese cooking. Used in cold salads, stews, and soups or when sprinkled over cooked sauces, soups, and finished meals.

Saigon cinnamon is an extraordinarily intense and flavorful cinnamon, with a whopping 5% essential oil content (as opposed to most othercinnamons which have about 2.5% oil content).It packs a full punch of cinnamon intensity, and features well in dishes where cinnamon iskey, such as in desserts, cinnamon rolls, etc.
Medicinal: May reduce blood sugar and cholesterol.

Cloves can easily overpower a dish, particularly when ground, so only a few need be used. Whole cloves are often used to “stud” hams and pork, pushing the tapered end into the meat like a nail. The flavor of Worcestershire sauce and often aromatize rice with only few cloves.

The cocoa beans used for this product are grown organically in the Dominican Republic. This hi-fat powder contains no alkali, making it less soluble. Ideal for cakes, cookies, puddings, shakes. Enjoy the taste of natural cocoa!

A new version of our Royal Mahogany for a richer, vibrant red-dark brown color. It has a more alkalized taste than the regular Royal Mahogany, yet it is not as alkalized as the black cocoas. This hi-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.

Grated coconut can be roasted with lentils, cumin, few grains of rice, fenugreek, and red chillies. It is then ground into a fine paste, added to the vegetables and tamarind broth, and then cooked to make sambar, a vegetable stew or chowder based on a broth made with tamarind and toovar dal, and is very popular in the cooking of southern regions of India.

Coriander is a characteristic of Arab cookery, being common with lamb, kid and meat stuffings. It is often used in stews and soups. They blend well with smoked meats and game and feature in traditional English black pudding recipes and Italian mortadella sausage.

Cubeb berries are a “red” alternative to black pepper, bitter, peppery, and pungent, with traces of camphor and nutmeg in their aroma. They go well with meat, cheese and vegetable dishes.

One of the most common flavors in Indian and Latin cuisine, this seed is pungent, sharp and definitely unmistakable. Tex-Mex cuisine is lost without it, and your homemade taco seasonings almost always have a large dose included.  Try toasting the seeds and adding them to breads, or whip up your favorite curry recipe with our extra fresh supply. Our Classic
Hummus recipe is a great introduction to cumin.

Dill is mainly used in pickling, but is also used in courts-bouillons and sauces for fish, pickled salmon, casseroles and soups. It is also used on cakes and breads, particularly in rye breads, the way caraway
is used. Perfect with chilled, raw vegetable dishes as well.

One of the more delicate leaf herbs found, dill makes sense with lighter cuisine. Dill weed should have a rich green color, never gray or brown. Try it dusted on fish fillets or added to vegetable sauces and chowder, but be sure to add this herb just prior to serving as heat will deteriorate the fine flavor. Perfect with chilled, raw vegetable dishes as well.

Epazote characterizes the taste of Mayan cuisine in the Yucatan and Guatemala. Used epazote in soups, and meats and especially to enhance huitlacoche, mushrooms, bean- and chile-based foods such as refried beans (frijoles refritos), frijoles negros, moles, or rice and beans.

Fennel pollen enhances the flavors of seafood to beef; poultry to pork to vegetables, fennel pollen is that secret ingredient. No matter what you use it on, the mysterious taste – neither like fennel seed nor anise, and a bit like curry – fennel pollen will add another flavor dimension. Hand collected from wild fennel growing on the coastal and inland fields of sun-drenched California.

Fennel yields both a herb and a spice. It is used especially as a court bouillon for poaching fish and seafood. Flavors breads, cakes and confectionery. An ingredient of Chinese Five Spices and of some curry powders. Several liqueurs are flavored with fennel, including fennouillette, akvavit, gin and absinthe.

Sold in bunches, fenugreek has very small leaves and is used in salads or to flavour meat and vegetarian dishes. Discard the bitter stalks. Native to Asia and southern Europe.

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.