a pinch or pack of perfect spices...
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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: $5.50/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

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ORIGIN: Turkey


Price: $2.25/oz
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Paprika, Hot Hungarian

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, Smoked

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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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Peppercorns, Green

Green pepper is from the same fruit as the black, but is harvested before they mature. Green pepper is milder with a cleaner, fresher flavor. Green peppercorns can be mashed with garlic, cinnamon or to make a spiced butter or with cream to make a fresh and attractive sauce for fish. It is often used in white sauces rather than black pepper, which would give the sauce a speckled appearance. It’s best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma.

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ORIGIN: India

MEDICINAL: Pepper calms nausea and raises body temperature, making it valuable for treating fevers and chills.


Price: $3.50/oz
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Peppercorns, Pink

The pink peppercorn is the semi-ripe berry of the schinus bush and not a true peppercorn. Often used as a component of “gourmet pepper” for grinding we discourage this as the
green and black peppercorns easily overpower this sweet and mild spice. Try grinding it fresh with cumin and thyme as a seasoning for swordfish or chicken. We also like it in cabbage slaw or along with a light basil pesto.

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ORIGIN: USA

MEDICINAL: Pepper calms nausea and raises body temperature, making it valuable for treating fevers.


Price: $4.50/oz
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Peppercorns, Szechuan

The dried berry from the Chinese prickly ash bush, this spice has a tingly flavor that is unique. Use like pepper for a tasty change of pace. Excellent with duck and chicken, to preserve its aroma.

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ORIGIN: China


Price: $2.75/oz
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Peppercorns, White

White peppercorns start out the same as the black, but are allowed to ripen more fully on the vine. The outer shell is then removed by soaking the berries in water until the shell falls off, or by holding them under flowing spring water, yielding a whiter, cleaner pepper. White pepper is less pungent. It is often used in white sauces rather than black pepper, which would give the sauce a speckled appearance. It is best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma.

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MEDICINAL: Pepper calms nausea and raises body temperature, making it valuable for treating fevers and chills.


Price: $2.50/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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