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Spices

spice
description
Allspice
You may have heard it called "pimento," but this Jamaican native has a flavor that tastes like a combination of cinnamon, nutmeg and cloves. Available whole or ground.
Anise Seed
Anise has a licorice-like flavor, but the two are unrelated. Originally form Spain, this seed-like fruit is used to add special flavor to fruit dishes, coleslaw, bread, meats, even cake and cookies. Available whole or ground.
Arrowroot
Although it comes from a tropical tuber, arrowroot is tasteless and more easily digested than wheat flour. Used as a thickening agent for sauces and puddings, as well as other cooked dishes.
Basil
A pungent spice that is actually a member of the mint family. Originally form the Middle East, basil adds zest to Italian, Mediterranean and many other dishes. Available as whole leaf or ground.
Bay Leaf
A spicy, aromatic scent makes bay leaf a tasty addition to soups and stocks. Available whole or ground.
Bell Peppers
Another tropical native that became popular in Europe after Columbus' visit to the New World. Bell peppers are an excellent source of vitamin C, along with good amounts of vitamin A and significant amounts of several important minerals. Available dices or granulated (red or green varieties).
Caraway Seed
One of the oldest condiments known, it was originally called "karawya" by the ancient Arabs. A sweet, acrid flavor for sauerkraut, applesauce, vegetables, sausage and bread as well as canned foods. Available whole or ground.
Cardamon
Popular with the Romans, cardamon is used in everything from Egyptian coffee to Swedish meatballs to baked desserts. Try it on your fruit dishes, too. Available ground.
Celery
In olden times, celery was used as a medicinal herb. Today, it's one of the most widely used seasonings; for soups, stews and casseroles. Available diced.
Celery Seed
 Not quite the same taste as celery, but widely used for the same dishes. Seeds are tiny (about 75,000 of them in a pound) and can be used whole in curries, dressings, vegetables, breads, relishes and other dishes. Available whole or ground.
Chervil
 This mild-flavored member of the parsley family has a mild anise taste, but don't boil it or the flavor will be diminished. Today, we use the leaves, but early Greeks and Romans also enjoyed the edible root.
Chili Peppers
 Grown throughout the Southwest, chili peppers are rated by "heat units" (HU). Mild chili peppers may have an HU rating of 500 to 1,000; some of the hottest rate more than 250,000 HU. Available whole (dark or red varieties), crushed or ground and in various heat levels.
Chives
 A tasteful addition to salads, dips, soups, sour cream, cottage cheese, casseroles and may other dishes. A single tablespoon rehydrates to 10 tablespoons in liquid. Soak in water for about a minute…or add directly to cooking liquid. Available as air-dried or freeze-dried.
Cilantro
 This U.S. native is popular in all types of cooking, from Mexican to Middle Eastern. Use it as a garnish or a seasoning. The dried cilantro is milder than the fresh leaf.
Cinnamon
 This 5,000-year-old spice is just as popular as ever. Available ground or as cinnamon sticks and in different grades to suit your requirements.
Cloves
 You've seen them studded into ham, or in pickled watermelon rinds, etc. but ground cloves add a sweet, pungent flavor to baked goods, vegetables such as squash or beets, and curries and vegetables. Available whole or ground.
Coriander Seed
 The seed of cilantro plant, with a distinctive taste that is sweet, yet just a bit pungent. Can be used as a condiment or, ground, in other spice mixtures, baked goods and meats such as sausage. Available whole or ground.
Cumin Seed
 Another member of the parsley family, used in many chili powder blends as well as seasoning for a wide variety of dishes form beets to breads. Available whole or ground.
Dill Seed
 Used in bread-and-butter pickles and sweet pickles, this popular seasoning is also used in potato salad, soups, and dressings, Cabbage and meat dishes. Available whole or ground.
Dill Weed
 Famous for its part in dill pickles, this popular "weed" (dried leaf) adds a special fragrance to salads, sauces, fish dishes, dressings or vegetables…or even as a tea base.
Fennel Seed
 Long used in cooking fish, this sweet, warm spice also is excellent when added to pork, veal, pizza or marinades. Fennel was used to blunt hunger pangs during periods of church fasting in the Middle Ages. Available ground, whole or cracked.
Fenugreek Seed
 Despite its name, this triangle-shaped seed is thought to have originated in Australia. Ancient Egyptians used it for both food and incense. Used for maple flavoring in candy making and a zesty ingredient in chutney, puddings, curry and other spice mixtures. Available as ground only.
Garlic
 This pungent little member of the onion family is one of the earliest plants cultivated in the U.S. Minced garlic can be added directly to foods, or soaked in cool water for a half-hour to rehydrate. Use the granulated form for added flavor in foods or in other dry seasonings. Powdered garlic is more potent and ideal for adding flavor and aroma without any additional texture. Available as minced, chopped, granulated or powdered.
Ginger
 You've eaten it in oriental dishes, ginger snaps and gingerbread, but this spice can also be used in a variety of other ways, from pickling to syrups, soups and seafood (helps diminish fishiness taste). Available ground.
Gumbo File
 A special blend of sassafras and thyme for use as a thickener in gumbos and other cajun dishes. Available ground.
Mace
 This membrane from the nutmeg comes from Indonesia originally, and is used in baked items, stews and pickling. Has a spicy nutmeg aroma and an attractive reddish orange color. Available ground.
Marjoram leaf
 This was a favorite of the early Greeks and was thought to have been cultivated by Aphrodite. This mild, aromatic member of the mint family adds flavor to vegetables, meats, soups and sometimes cheese. Makes a tasty herb butter, too. Available ground or whole.
Mint
 An aromatic herb that is considered a symbol of hospitality. Used in both sweet and savory dishes, as well as beverages. Available as crushed mint.
Mustard Seed
 Used for pickling, as a preservative in mayonnaise, curries and salad dressings, and for cooking. Moisten with water or a low-acid liquid for 10 minutes to develop the full flavor. Acidify with vinegar or lemon for storage. Available whole or ground.
Nutmeg
 The seed of an evergreen tree native to the islands of the East Indian Archipelago. Whole nutmeg can be grated for use in baked goods, sauces, fruit pies, candy and dairy products (eggnog). Available whole or ground.
Onion
 Another plant from ancient cultures, onion is actually a member of the lily family. Used as seasoning in just about any dish except sweets. Available diced, minced, granulated, chopped, powdered or sliced.
Oregano
 The use of oregano has multiplied in the past few decades, as Italian food has become more popular. Greek oregano is usually used in tomato dishes, omelets, and beef and lamb dishes, while the more pungent Mexican oregano is preferred for chili dishes. Available as ground or chopped.
Paprika
 Columbus brought this spice to Europe from the New World, where the capsicum seeds, from which paprika is made, were found in the hot peppers used by the native Americans. Available ground. Also available in a variety of colors and origins.
Parsley leaf
 The flakes are made from freshly harvested parsley after it has been washed, trimmed, diced and dried. A teaspoon of parsley leaf flakes is equivalent to a tablespoon of fresh parsley. Soaking in ice water for five to ten minutes, drained and used as fresh parsley to enhance dips can rehydrate the flakes, stuffing's, gravies and dressings.
Pepper

Black pepper comes from a woody, climbing vine native to Indonesia and cultivated in the tropical countries. Black pepper comes from the immature berries (peppercorns), which are picked fermented and dried, then ground. Black pepper is available whole or ground (several grinds available).

White pepper comes from the same vines as black pepper and is produced by letting the berries ripen longer, soaking them, removing the red outer skin and sun drying the inner (white) core. White pepper is also available either whole or ground.

Red Peppers, a member of the capsicum pepper family, are available in various heat levels from mild to hot. Used with discretion in pickles, relishes, hot sauces and meat dishes, it is available ground.
Poppy Seed
 Measuring less than 1/16th inch thick, it takes close to 900,000 poppy seeds to equal a pound. A crunchy texture and nutty flavor make them a favorite for pastry fillings, salad dressings and many cooked dishes, especially those from the Middle East. Available whole.
Rosemary Leaf
 The botanical name means, "dew of sea" because of Rosemary's blue flowers and love for seashore setting. It's fresh, clean but bittersweet flavor adds zest to vegtables, meats, stews, fish dishes and others. Available whole or ground.
Saffron
 Spice dealers in the Old World were once called "saffron grocers." The world's most expensive spice, saffron is made from the hand picked stigmas of flowers from a member of the crocus family. It takes more then 70,000 flowers to yield one pound. One acre typically produces only 8 to 12 pounds. Used in breads, chicken and rice to add a tangy, pungent flavor.
Sage
 Originally from the Balkan countries, there are more than 500 species to sage. Very aromatic and fragrant, with a pungent, slightly bitter taste, sage is often used in sausage, processed meats and pork dishes. It also adds a zesty punch to dressing, stuffing's, cheese and fish dishes. Available ground, "rubbed" (leaves are crushed to a fluffy consistency), or as whole leaves.
Savory
 This aromatic mint is from Europe and used to flavor sauces, soup mixes and other dishes. Available whole or ground.
Sesame Seed
 Often used by bakers as an alternative to poppy seed, as a topping for pita bread and hamburger buns. Try roasting them slightly and sprinkling on rice, chicken, fish or leafy vegetables. Or, use them as a casserole topping or and addition to stir-fried vegetables, salad dressing or sauces. Available whole.
Shallots
 Another member of the onion family, named after the ancient Palestinian City of Ascalon, where the shallot is believed to have originated. They are formed more like garlic, but have a mild onion flavor and are used in much the same way as onions.
Tarragon Leaf
 The delicate, sweet taste of this shrub-like plant comes from the narrow, dark leaves. A tasty complement for poultry, fish and egg dishes. Tarragon vinegar is used in tartar sauce. Available as whole Tarragon leaf.
Thyme Leaf
 A classic European herb that is related to ginger and used to season stuffing's, meats, soups and wild game. A tasty combination with fish, onion, garlic and lemon. Available ground or whole.
Turmeric
 A relative of ginger, turmeric is used to flavor artichokes, potatoes, eggs and fish. Also used in curry powder spicy relishes. Available ground.

Seasonings & Flavors

seasoning
description
Apple Pie Spices
A tasty blend of cinnamon and other spices, with just a touch of salt added, to give your apple pies that zesty "home cooked" flavor every time.
Beef Roast Flavor
Just the right combination of ingredients to make your guests ask for a second helping.
Barbecue Seasoning
A tangy blend of spices and smoke flavoring to give your ribs and chicken a five star rating.
Blackened seasoning
A spicy blend with just the right amount of salt and garlic added to make your customers think they're dining out on the bayou.
Cajun Seasoning
A spicy blend with just the right amount of salt and garlic added to make your customers think they're dining out on the bayou.
Chicken base
Here's a tasty base, made from special seasonings, that is ideal for soups and gravies. Tastes like grandma's own chicken soup.
Chili powder
Chili peppers with just the right mix of spices and garlic so you can dish up taste-tempting chili specials every time.
Chili mix
A complete blend that only requires added cooked meat (plus tomatoes and beans if you like) to stir up a flavorful, zesty chili that wins repeat customers. (Can be made up ahead of time and packed in aluminum pans for sale as fresh or frozen chili).
Curry powder
A special mix of ground spices that gives meat and other dishes the tangy taste of Indian cooking.
Fajita Seasoning
 Our special blend that lets you make fajitas with real Old Mexico flavor.
Italian Seasoning
Give your guests a real taste of Italy with this special mix of whole and ground spices.
Lemon Pepper
 A savory mix of spices, sugar and lemon flavor that make salads and other dishes a lively taste treat.
Meat Loaf Mix
 A complete meat loaf seasoning designed to retain all the flavor and natural juices of your meat choice. Includes just the right spices and ingredients to turn your ground meat into a delicious entrée. Lets you make up meat loaf dishes ahead of time and pack in aluminum pans for fresh or frozen sale.
Pickling Spices
 Just the right blend of special whole spices to import a delightful flavor to vegetables and other foods.
Pizza Seasoning
 This delicious blend of whole spices and herbs adds a special zest to pizzas.
Seasoned Salt
 This adds a little extra savor to all kinds of dishes.
Seasoned Pepper
 Ground black pepper, red green bell peppers and extra spices make this a pleasing addition to your condiment table.
Taco Seasoning
 Build taste-tempting tacos with this blend of spices, garlic, onion, food starch, salt and MSG.
Biscuit Mix
 A mouth-watering complete mix that makes the real old-fashioned type biscuits. Just add water.
Breading Mixes
 We offer delightful ingredient mixes that impart that extra special flavor to fish, pork and poultry.
Pancake Mix
 Want to make real, old-West style flapjacks? Use this special mix, add water and you're ready for the range!
Vegetable Soup Mix
 A special blend of whole, dried vegetables for making delicious soup, as well as stews, sauces, casseroles, gravies and stuffing. No flavoring added, so you can spice it up to your own taste.
Waffle Mix
 This special mix makes golden brown waffles that only taste great; they smell delicious, too. Just add water.

 
 

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