Spice Station Silverlake

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.

Pungent and assertive, the needle-like leaves of this Mediterranean shrub give an unmistakable flavor. It blends well with citrus and is common in many Italian and French dishes. Try a chicken or fish fillet scattered with rosemary and topped with thin slices of orange and then broiled.

It takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world’s most expensive spice. Its most common function is to colour rice yellow, where its delicate flavour make it the most famous of Italian rice dishes, the risotto Milanese.

ALL AMOUNTS OF SAFFRON ARE SOLD IN GRAMS AND NOT OUNCES.
$34.99 / 1 GRAM

Medicinal: An antispasmodic, diaphoretic, carminative, emmenagogic and sedative.

It takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world’s most expensive spice. Its most common function is to colour rice yellow, where its delicate flavour make it the most famous of Italian rice dishes, the risotto Milanese.

ALL AMOUNTS OF SAFFRON ARE SOLD IN GRAMS AND NOT OUNCES.
$15 /  1/2  GRAMM

Medicinal: An antispasmodic, diaphoretic, carminative, emmenagogic and sedative.

This ground reddish berry has a pleasant melange of sour, sweet and bitter flavors. Added to yogurt for a dip, dusted on grilled fish or mixed in with rice, sumac will give a fruit and sour flavor similar to lemon. Sprinkle liberally on a bowl of hummus for authentic color and taste.

Among cooks, this herb is popularly associated with vinegar and fish. Its anise-like character is particularly suited to both, use the leaves fresh in salads, as garnishes, or in such classic applications as remoulade sauce, tartar sauce, béarnaise sauce, French dressing, and veal Marengo. In general, don’t add this herb with a heavy hand, and avoid bringing out its bitter side by cooking it too long.

Thyme tastes delicately green with a faint clove aftertaste, Leaves and sprigs are used in salads as garnishes and most famously in clam chowder, bouquets garnis, and French, Creole, and Cajun cuisines. Thyme works well with veal, lamb, beef, poultry, fish & poultry.

Spray-dried tomatoes that have been turned into a fine powder. The rich tomato flavor of this powder can be used to make tomato juices, sauces, and pastes.

This ground relative of ginger gives curry powder its rich yellow color. With a musty base flavor it combines classically with Indian lentil and vegetable dishes. Try it in rice cooked in coconut milk for a vibrant, full-flavored side dish.

Next to saffron and cardamom, vanilla is the worlds next most expensive spice. Vanilla’s mellow fragrance enhances a variety of sweet dishes: puddings, cakes, custards, creams, soufflés and, of course, ice cream. Classic examples include crème caramel, peach Melba and apple Charlotte. Sold by the bean.

As one of the most prized crops from Japan, the pungent flavor of Wasabi lends itself to a great range of culinary uses.