Spice Station Silverlake

Used in bread, pancakes, baking, muffins and as a healthy substitute for eggs in baking. Unlike ground flax seed, Whole flax seed is shelf stable and has a long shelf life of close to a year.

The uses of garlic are infinite and it is an important ingredient in the cuisine of most nations. A small amount will ‘lift’ dishes of meat, fish and vegetables and be virtually undetectable.

One of the earliest spice known in Western Europe, used since the ninth century, dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea.

ORGANIC

Dried wolfberries are traditionally cooked before consumption. Dried wolfberries are often added to rice congee and almond jelly, as well as used in Chinese tonic soups, in combination
with chicken or pork, vegetables, and other herbs such as wild yam. The berries are also boiled as an herbal tea, often along with chrysanthemum flowers and/or red jujubes, or particularly with pu-erh tea.

This intriguing spice, often described as a vibrant blend of ginger, cardamom, and pepper, seems to be just as valuable in the medicine cabinet as it is in the spice rack. An outstanding substitute for cardamom and black pepper, be sure to include a bowl of olive oil seasoned with grains of Paradise and perhaps a little garlic and fresh thyme. Include GOP in curried dishes of Northern African and Middle Eastern influence and add it to zesty paella & cassoulets.

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

Used primarily in baking, soaps, etc. Does not retain full honey flavor; tastes like a milk, starchy powdered-sugar.To rehydrate, use 3/4 parts powder to 1 part water.

The main use is in horseradish sauce. This is made most simply by mixing the grated root with sugar and vinegar to the desired consistency. As a sauce, horseradish also complements tongue, sausages, cold egg dishes, cheese, chicken and hot ham.

Leaves have a lightly bitter taste due to tannins, and a minty aroma. Often used for affecting the chest and lungs for colds and coughs. It is also used to flavor liqueurs, and is part of the formulation of Chartreuse.

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.

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.

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.

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.

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.

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.

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.

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.

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.