The spice trade is one of the oldest in the world, first recorded in 50,000 BC. It has come a long way since its origins in the Middle East. One of the most common questions asked about spices is "How long do spices stay fresh?" Nearly all spices are good for 6 months in their powdered, or ground, state. Our spices are fresher than those found in the grocery store or from most places online. We do our best to purchase quality spices in their whole form and grind them in the store so you get the most out of your spices! There are numerous spices out there, and it can be intimidating to know what to do with them. That is why we sell everything in the quantity you need. You can buy 1 oz, when wanting to experiment, or 1 lb when using frequently.
Also known as bishop's weed or carom, this spice is most commonly used in Indian cooking and has a pungent thyme/cumin fragrance. Use in lentil dishes or with root vegetables....
Allspice is the dried, unripe berry of Pimenta Dioica. Pimento is called Allspice because its flavor suggests a blend of Cloves, Cinnamon and Nutmeg. It is used in Caribbean, Mexican,...
Allspice is the dried, unripe berry of Pimenta dioica. Pimento is called Allspice because its flavor suggests a blend of cloves, cinnamon and nutmeg. It is used in Caribbean, Mexican,...
Unripe dried green mangoes used in dishes where acidity is required. Amchur Powder is used to add a sour, tangy, fruity flavor without adding moisture in northern Indian dishes. Used...
Fresh ground sweet licorice-flavored seeds, from the parsley family. Anise Seed is popular in many European confections, French cuisine, Scandinavian breads, east Indian curries, and Hispanic stews. Ground Anise Seed...
Sweet licorice-flavored seeds, from the parsley family. Flavors drinks such as Pastis, Arrack, Anisette, and Ouzo. It is popular in many European confections, French cuisine, Scandinavian breads, east Indian curries,...
Annatto, or achiote seed, is brick-red with a slightly bitter, earthy flavor. It imparts a rich yellow-orange color to food and is commonly used in Caribbean, Latin American and Filipino...
Annatto, or achiote seed, is brick-red with a slightly bitter, earthy flavor. It imparts a rich yellow-orange color to food and is commonly used in Caribbean, Latin American and Filipino...
Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming on homemade ice cream. It can also be used as a thickener for acidic foods, such as oriental...
A staple in Southern European food, Basil is one of the most widely used herbs in the world. It adds a delicate peppery flavor and a sweet aroma to savory...
Ground Bay Leaves are from the foliage of the Bay Evergreen Tree. Its leaves have a woody, astringent essence that is used to infuse savory, balanced flavor into recipes. Great...
Grown in Turkey, the aromatic leaf from the Evergreen Bay Laurel Tree is native to the Mediterranean. Bay Leaves are used worldwide in soups, sauces, stews and are great for...
Use the crunchy, slightly sweet pollen nuggets as a topping for hot cereal, mix it into yogurt, blend into smoothies, or sprinkle on baked good before they go into the...
Beet root color comes from betanin, a flavonoid with antioxidant qualities. This natural pigment is commonly used to tint food and beverages. A great replacement for Red Dye No. 2....
Also known as Curaçao, Seville, Bigarade, and Sour orange peel. Large pieces (about 1/2-inch) of peel cut while still green. Belgian Witbier (white beer) is made from wheat which is...
Black Garlic is a type of caramelized garlic first used as a food ingredient in Asian cuisine. Sweet and potent with hints of balsamic vinegar or tamarind. Black Garlic's popularity...
