Spices, Herbs & Baking

Savory, aromatic complex herbal blend. From the French region that bears its name. A staple of France, this savory, yet vibrant blend of herbs is better for flavoring heavier sauces like those made from meat drippings, a sure hit!

Blended with sage, summer savory, rosemary, thyme, Turkish bay leaves and fennel. No salt

 

Herbes de Provence. Aromatic, flavorful, savory and earthy. Wonderful in tomato and lamb dishes. Fantastic on chicken and potatoes! Make a quick compound butter add 1 tablespoon of this blend to 1 stick of butter and spread on steak during the final minute of grilling. This savory blend is traditionally made from a combination of basil, lavender, marjoram, rosemary, savory, and thyme. 2 ounces

Hungarian Paprika is a spice made from the finely ground fruit of what we know as the pepper plant (Capsicum annuum L.). It has a reputation as the most flavorful of all paprika. Due to the favorable climate, and  geographical conditions Hungarian paprika has a bright red color and a  distinctive deep flavor that allowed Hungary to became one of the leading  paprika producers in the world. Hungarian sweet paprika is used to create classic European dishes such as goulash, chicken paprikash, stuffed bell peppers, a beautiful garnish for deviled eggs, potato or pasta salads, spice blends and baked chicken or fish.  

Paprika is loaded with vitamin C and is an anti inflammatory and one of the ingredients used in our very popular Anti-Inflammation Blend.

Sweet, aromatic, yet hearty. The roasting of the seeds in this simple yet flavorful spice blend gives your taste buds a dose of sweet and roasted like taste. It goes great in slow cooked vegetarian dishes and simple curry like dishes and does well with pan seared chicken or pork.

Blended with cassia cinnamon, cardamom seeds, and cumin. 

Organic Indonesian Grade A Cassia/Cinnamon. Delightfully bold, warm, aromatic and flavorful. Cinnamon has many uses and is a culinary delight in cookies, cakes, pies, pancakes, spice blends, ice cream and beverages. Cinnamon also shines in many meat dishes from Mexican to Indian dishes. A sprinkle of cinnamon has huge medicinal benefits and helps the body to maintain blood sugar with as little as 1/4 teaspoon per day.

Jamaican Jerk Spice Blend. This powerful, flavorful and complex spicy blend is a taste of the Caribbean with just a kiss of sweetness. Wonderful on chicken, fish, salmon, pork chops and shrimp. Blended with allspice, garlic, thyme, coarse black pepper, cinnamon, allspice, cayenne pepper, chipotle chili powder, onion, sugar, and spices. 

Bold, complex, and savory with a slight kick of sweet heat. Works well braised meat or in a stew. 2 ounces

Blended with fenugreek, turmeric, basil, winter savory, cloves, paprika, and spices. 

Organic Lavender Buds. Strong floral aroma and a delicious addition to spice and herbal blends.As a spice, lavender is best known as an important aspect of French cuisine and is an integral ingredient in Herbes de Provence seasoning blends. Lavender may be used on its own to give a delightful, floral flavor to desserts, meats, breads and in tea. The flowers can also be layered within sugar to infuse it with its distinctive aroma for use in cookies and candies. Lavender has been thought for centuries to arouse passions as an aphrodisiac, and today, is one of the most recognized scents in the world.

1 ounce

Put 2 tbsp of lavender in cheese cloth and place it under the seat of your car and enjoy the never-ending aroma of lavender!

Louisiana Creole Spice. This blend is a bold slap to your taste buds Louisiana style. With garlic, onion, black pepper, paprika, salt, cayenne pepper and spices. You will enjoy this blend in rice, meats, stews or pan searing chicken, pork, shrimp or fish. In your face flavor!

Quick fix? Grab a catfish fillet rub with olive oil and generously rub this blend all over and pan sear over high heat for 4 minutes. Flip the fish over, turn down the heat to medium low,  squeeze the juice of 1 lemon directly into skillet and spoon over the fish until it is done cooking about 4 minutes.

Super Bowl Recipe? Grab a pound of chicken wings (discard the tips) toss in a bowl and rub with olive oil, then generously shake on this blend. Roll up your sleeves and mix the wings until they are generously coated. Toss in the oven for 45 minutes at 375 degrees. While you wait make the brushing sauce by combining 1/2 tablespoon of the blend, juice of 2 lemons and a teaspoon of olive oil, stir together. After 45 minutes, brush the wings with sauce and flip over put back in the oven for an additional 30 minutes at 415 degrees. Take the wings out of the oven and generously brush with the sauce and put back in the oven for 15 minutes. Remove from oven and toss with the rest of the sauce. Serve with a side of lemon and an ice cold beer!

 

Organic Madras Curry Powder. Bold, aromatic, slightly spicy, savory, and complex. Hand blended in small batches for optimal flavor and aroma. From the southern regions of India, comes this classic curry powder. Delicious and perfect on chicken, pork, fish, lamb, or even sprinkled on shrimp! Refillable Bag 2 ounces.

For a treat, sprinkle 3/4 tablespoons of this blend to 1 1/2 cups of cooked rice, 1/2 cup of steamed peas or corn and 2 tbsp of melted butter (or to taste) - simply delicious!

Blended with red chili flakes, turmeric, cardamom, fenugreek, cumin, ginger, cassia cinnamon, brown mustard seeds, and spices.

Take a trip to the Mediterranean! This mild and pleasant blend is very tasty with subtle hints of mint. Great on meat, salads, soups, and vegetables. 2 ounces

Blended with oregano, basil, thyme, marjoram, sage, parsley, rosemary, dill weed, and savory.

Oregano is a warm and aromatic yet slightly bitter herb. The best quality oregano is grown in warm dry climates and has a pungency that numbs the tongue. Sunlight encourages the concentration of the essential oils that give oregano its flavor. Mexican oregano is a plant in the verbena family that has an even stronger flavor and more aromatic than that of Greek or Italian oregano and is used in Mexican cooking where bold flavors are a must. 1 ounce 

Recipe using this herb

This superior complex blend of spices are sure to please. Think shish kebab with rice pilaf or a nice lamb chop!

Great for lamb and as a marinade (1/4 cup of blend, add 1 cup dry red wine and 1/2 cup olive oil). Equally delicious on vegetables.

Blended with cilantro, parsley, mint, onion flakes, marjoram, cumin, cinnamon, white pepper, cayenne powder, cloves, cardamom, and nutmeg.

Mulling Spices. Aromatic, bold, slightly sweet, hints of licorice with a spicy bite of ginger. Nothing beats a great glass of wine other than a great mug of mulled wine around the holidays! Works great with apple cider as well...let's not forget the kiddies (wink!).

Blended with cardamom, cloves, Cassia cinnamon chips, star anise, allspice, dried ginger and orange peel.

Mulled Wine Recipe:

• To a large pot, add one bottle of red wine. Cover and bring to a very low simmer. DO NOT BOIL, doing so will boil away the alcohol.
• To brew, as soon as wine begins to simmer, combine spices together in a steeping bag and add to simmering red wine (NOTE: Promptly remove the steeping bag within 15 minutes of simmering to avoid bitterness!)
•  Enough for 3 to 4 bottles of wine
• If you do not have a steeping bag, use a strainer to strain out the spices, no worries
• ENJOY!

Nairobi Steak Spice Blend. Course ground, spicy, well rounded savory with a touch of sweet heat. This robust spice blend is amazing on meats in general. It's sweet and savory components will have your taste bud singing. 2 ounces, refill bag

Blended with organic palm sugar, sea salt, peppercorns, garlic onion and spices

Powerful flavor that is quite strong, warm, nutty, and mildly sweet. Used in spice blends In small amounts, in many vegetable recipes such as squash, spinach, apple pie, sweet potato pie, breads, tea, pound cake, stew, cream soup, beverages, sauces, meatballs, and sausages.

Onion Powder. Warm, pungent and slightly sweet. A perfect addition to your recipe. Onion powder is a wonderful culinary and medicinal spice.

Peppercorns. Strong, bold but not overwhelming with a distinctive and peppery taste. One of the most versatile spices for savory cooking, baking, marinades, spice blends and in drinks. It adds amazing health benefits and is full of antioxidants, vitamins and minerals, including selenium, B complex vitamins, beta-carotene, potassium, calcium, manganese, iron, zinc, magnesium, vitamin K and vitamin C.

Choose from 4 peppercorns: black, white, rainbow and Tellicherry.

A rainbow mix of Black, White, Pink and Green Peppercorns. This mix of peppercorns shine with the sharpness of the black pepper which is tamed by the delightful flavor notes of the fruity and tangy pink, the milder white and the eclectic taste of the green. 2 ounces

Piri Piri Spice. Bold and very spicy, with a slight touch of both lemon and sweet. This very spicy blend is used widely in stews for African cooking where slow and low heat is cherished. Be sure to taste your food each time you use this blend as it packs a powerful punch. It can also be used as a condiment along the line of tabasco.

Blended with Hungarian paprika, black peppercorns, Pequin chiles, and spices. 

Ras el Hanout. This exotic Moroccan spice blend contains up to 25 spices and has several variations. Complex, aromatic, powerful yet warm, can be used on all types of meat....find yours! For perfect Middle Eastern cooking, this blend is not to be missed. Makes a perfect roasted chicken, lamb or fish! This blend is renowned in the Middle East for flavorful and exceptional tasting food!

Blended with black peppercorns, coriander, lavender, paprika, grains of paradise, anise, nigella, cardamom, mace, ginger, cinnamon, galangal, caraway , ginger, rose petals, cubeb, long pepper, turmeric, cardamom, ginger, salt, cinnamon, and spices.

Quick recipe: Rub butterflied chicken (or cut-up pieces) with a mixture of 1 tablespoon olive oil, 1 tablespoon unsalted butter and the juice of 2 lemons, mix together. Next add about 1 1/2 tablespoons of Ras el Hanout  and rub into chicken, let sit for 30 minutes. Light grill and cook for 45 minutes to 1 hour (over direct heat for the first 5 minutes of cooking for grill marks, then move chicken to cooler side of the grill for even cooking) or until chicken is done, with a moderate temp of about 300 degrees. Once chicken is done, let it rest loosely covered for 10 minutes. Be sure to pour the juice from the pan all over the chicken before you sprinkle lemon zest. Sprinkle zest of 1 lemon and a handful of fresh mint leaves or coriander. Serve over rice, couscous or a bed of lettuce with lemon wedges.

Basting sauce - Juice of 1 lemon, 1/2 tablespoon olive oil, 1/2 teaspoon of Ras el Hanout and a pinch of salt. Baste chicken at least 3 times while cooking, every 15 minutes. THIS IS AN IMPORTANT STEP THAT ADDS EXCEPTIONAL FLAVOR AND KEEPS THE CHICKEN DELICIOUSLY MOIST!

Best enjoyed with a cup of our Moroccan Mint Tea or our Lemon Mint Tea!