Spice Station Silverlake

Similar to thyme, but stronger and less subtle. A native of southern India, its light brown to purple-red seeds resemble celery seeds in size and shape. Ajwain is most commonly added to chutneys, curried dishes, breads and legumes. Coming from the same botanical family as cumin and parsley, it is also known as carom and bishop’s weed.

The whole berry of the pimento bush, this is the size of a large pea and has a deep rich brown color. Clove and pepper-ish flavors are very pronounced, especially when ground fresh. Used widely in Jamaican jerk and Caribbean dishes. Also nice in holiday pastries.

Unripe mangoes are sun-dried and ground to a powder which is used to give a sour tang to many East Indian dishes including meats, vegetables and curried dishes. Often added to chutneys, pickles and some stir fries much as vinegar is used in other parts of the world. It is also called simply mango powder.

Made of dried pomegranate seeds, this spice has a mildly fruity, sweet and sour flavor. Used in India to sour chutneys they are also used in pastries and breads in the Middle East. Try grinding them and sprinkling over salads or vegetable dishes.

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

Anise is primarily associated with cakes, biscuits and confectionery, as well as rye breads. It is used in much the same way as fennel to flavour fish, poultry, soups and root vegetable dishes. Anise is the true taste of licorice.

This dried, star-shaped fruit grows on small evergreen trees in China and Vietnam. A dark brown pod that contains a pea-sized seed in each of its eight segments. Its smoky, licorice flavor makes it a distinctive ingredient in Chinese braised dishes and Malaysian curries, or use it as a garnish.

Annatto is used for coloring cheeses, confectionery, butter and cheeses. It is more widely used in the Caribbean and Latin America, especially Guatemala and Mexico. The seeds are also particularly associated with Filipino cuisine, in dishes like; ukoy, shrimp and sweet potato fritters; pipian, chicken and pork in an annatto oil sauce; and kari-kari, a brightly colored vegetable and oxtail stew. Annatto has a slightly peppery taste with a hint of nutmeg.

A thickening agent with more thickening power than flour or even cornstarch. It has the unique characteristic of adding a glossy sheen to sauces, much like finishing with butter, but without the fat.

Use in minute quantities, adding directly to cooking
liquid, frying in oil, or steeping in water. Asafoetida
is used mostly in Indian vegetarian cooking, in which
the strong onion-garlic flavour enhances many dishes.
It is also suited to many fish dishes and some
pappadums are seasoned with asafoetida.

Tomato sauces call out for a dash of this intense
dried form of the common herb. Gardens in Egypt
can produce an intensely flavored leaf with hints
at an anise flavor and mild sweetness. Best in
dishes that will be heated to release the full flavor.

Tomato sauces call out for a dash of this intense
dried form of the common herb. Gardens in Egypt
can produce an intensely flavored leaf with hints
at an anise flavor and mild sweetness. Best in
dishes that will be heated to release the full flavor.

The large dried leaves of the bay laurel tree are one of the oldest herbs used in cookery. Used for shorter cooking times, the California Bay hints at camphor and eucalyptus.

A powdered version of the familiar and often maligned vegetable. Try it in soups and stews or in a vinaigrette. With mild thickening properties it can used to add body to a sauces.

OUT OF STOCK

Black cumin grows wild in Iran and Kashmir. Called royal cumin, or kala jeera in India, the small, dark brown, curved seeds are highly aromatic, with a resinous, astringent flavor that’s sweeter and more complex than common cumin. It’s preferred for northern Indian meat kormas and shows up in savory dishes of North Africa and the Middle East.

OUT OF STOCK

The highly aromatic, somewhat fermented flavor notes in black limes complement chicken and fish particularly well. Surprisingly, one or two pierced black limes in an oxtail stew give it a welcome degree of piquancy. When adding whole black limes to a dish or putting one in the
cavity of poultry before cooking, make a few holes with a skewer or the tines of a fork to allow the cooking juices to infuse with the tasty inside.

The Smoked black pepper many of us use every day to season food has a wide variety of medicinal applications. Ancient herbalists used pepper as a stimulant to weak membranes, especially to treat runny nose, and also to treat hemorrhoids. This is certified organic.

It’s an essential taste in sauerbraten, sauerkraut and rye bread. It figures
prominently in the cuisines of Germany, Austria, eastern Europe and
Scandinavia. It seems to have a special affinity for apples, pork and sausages.

One of the world’s very ancient spices. Cardamom is often included in Indian sweet dishes and drinks. At least partially because of its high price, it is seen as a ‘festive’ spice. Other uses are; in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat,
poultry and shellfish.