Showing 1–16 of 112 results



    Ajwain seed, Trachysoermum ammi, pronounced “aj’o-wen”, is a member of the Apiaceae family (commonly called the carrot, celery or parsley family) and is related to anise, asafoetida, caraway, carrot, celery, chervil, coriander, cumin, dill, fennel, parsley and parsnip. While some believe they’re native to southern India, botanists have found the greatest genetic variety in the Eastern Mediterranean which means it …


    Almond Meal

    The almond, Prunus dulcis, is from the family Rosaceae and is closely related to apricots, cherries, peaches and plums. Almonds are native to the region that stretches from Syria to Northern Africa.

    The consistency is more like corn meal than wheat flour, and Almond Meal is made from almonds that still have their skins, so you’ll see flecks of the skin in the meal. …


    Annatto Seed

    Annatto seed is what you will hear when these seeds are used in cooking, but they are usually called “Achiote,” pronounced “ah-chee-OH-tay.” The annatto seed, or Bixa orellana, is indigenous to south America but is grown in Brazil, Guatemala, India, Peru, the Philippines, and Western Africa.

    Annatto has coloring pigments, with the main one being bixin. Bixin is an oil-soluble apocarotenoid, and …


    Arrowroot Powder

    Arrowroot powder is a thickener and used almost exclusively in American cuisine as such. It has very little flavor, most saying it gives no flavor at all, but has a unique, silky mouthfeel when used in baking, roasting, and frying. Arrowroot powder comes from the starches of the tubers of the Maranata arundinacea plant.

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    Asafoetida Powder

    A dried latex that comes from the taproot of several species of plants, notably Ferula asa-foetida or Ferula foetida, asafoetida is an inherently Indian spice. It is powerfully flavored and has a very strong scent. When fried briefly in oil, this spice becomes more pleasant and manageable, taking on more garlicky or oniony qualities. This is helpful to those of the Jain religion …


    Bay Leaves

    Bay leaves, Laurus nobilis, are from the family Lauraceae (laurel family). Other closely related members of this species include Cinnamomum (cinnamon) and Persea (avocado). The vast majority of the Lauraceae species are different from the other families of Laurales, as they possess leaves that …


    Beetroot Powder

    Beetroot Powder, Beta vulgaris, is from the Amaranthaceae  family and is related to the ancient grain amaranth. The beetroot is the taproot of the beet plant and the taproot is the central dominant root from which other roots sprout laterally. Typically the taproot is straight, very thick and tapers in shape while …

  • Non classé , SPICES

    Black Cardamom Pods

    You’re probably quite familiar with the more popular Green Cardamom, but if you are searching for new and unique flavor profiles then you can’t go wrong with its bolder cousin – Black Cardamom. Black Cardamom has a unique flavor and aroma and while similar is really very different than green cardamom. It has been described as smoky, funky …


    Black Mustard Seed

    There are approximately 40 varieties of mustard plants grown around the world but only 3 of these are used to produce mustard seeds – white mustard (more commonly called yellow mustard), brown mustard and black mustard.  These black mustard seeds are Brassica nigra. 


    Black Sesame Seeds

    One of the oldest seed spices known to man, Sesame seeds are thought to have originated in India or Africa. The first written record of sesame dates back to 3,000 BC. There are three varieties of sesame seed – white is the most common, pale which is also called golden, brown or pale gold, and black. The three …


    Brown Mustard Powder

    Mustard comes in three varieties – yellow mustard (sometimes referred to as white mustard) is the most common, followed by brown and then black mustard. Brown mustard seeds are spherical and medium in size with a nutty, sweeter more pungent burning note than the more popular yellow mustard.


    Brown Mustard Seeds

    Mustard seeds are one of the most unappreciated spices in the U.S. Most Americans are pretty much locked into the mindset that mustard means yellow ballpark or maybe an exotic Dijon every once in a while. In stark contrast, the Chinese, French, Indians and even the Brits have a much better understanding of how to use this tasty …

  • Non classé , SPICES

    Cacao Powder

    The cacao bean is the dried and fully fermented fatty seed of Theobroma cacao which is from the family Malvaceae. Other members of this family include okra and cotton. Pronounced “ka cow”, Cacao beans are the base of all chocolate products.

  • Non classé , SPICES

    Caraway Seed

    Caraway Seed, Carum carvi, is a member of the Apiaceae (or Umbelliferae) family, often referred to as the parsley family, and is closely related to anise, asafoetida, caraway, carrot, celery, chervil, coriander, cumin, dill, fennel, and parsnip. Caraway is indigenous to the Mediterranean, Northern Africa and Central Europe and may …

  • Non classé , SPICES

    Cardamom Pods

    Also known as green cardamon, cardamom is also frequently misspelled as cardomom. Belonging to the same family as turmeric and ginger, cardamom is indigenous to India and Sri Lanka but is now also harvested in Cambodia, Guatemala, Indonesia, Mexico and Vietnam. Our Green Cardamom is grown in Guatemala. Most of the cardamom consumed is the US is sourced …