Spices, Herbs & Baking

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

Organic Egyptian Basil. Slightly sweet, aromatic. Cooking options with fresh basil are almost unlimited. Basil is often added to pizza, chicken, pasta, sandwiches, sauces, salads, eggs, and fresh fruit. It can also be added to vinegar, oil, jam, and sauces such as pesto.

When cooking, basil is often added to a dish at the last possible moment to preserve the flavor.

Organic. Powerful and intense, though not overwhelming, pleasant. Used on chicken, fish, beef, and seafood or any other food where you desire garlic.

Choose Granulated Garlic or Minced Garlic

Parsley, broken leaf can be used in anything from soups to sauces to vegetables. In Middle Eastern cuisine, parsley is the one of the main ingredients in dishes such as tabbouleh salad and is the main herb used in the stuffing for grape leaves and is often used in herb blends. As a garnish, parsley can be chopped and sprinkled in soups, hummus, or mixed with ground meat, such as lamb. More times than not you will find parsley in most Middle Eastern recipes. 1 ounce

Savory, aromatic and warm. Here is your classic blend of Italian Spices....Mama Mia! Turn any bland pasta dish into a taste of Italy (add shrimp for a treat). 

Blended with basil, parsley, oregano, and garlic granules.

SLEEPY TIME TEA - Passionflower is a climbing vine native to South Texas, Mexico, and Central America. Herbalists in Mexico, Central America, and Texas have used passionflower as a calmative and sleeping aid for over 200 years. Currently there is a German E monograph for passionflower citing its use as having sedative qualities.

1 ounce

The Sleepy Time Tea -  Steep as a relaxing tea at bedtime. Caution should NOT be used by those on other sedatives as passionflower may intensify the effects.

Pregnant women should avoid passionflower, since it can stimulate uterine contractions.

For educational purposes only This information has not been evaluated by the Food and Drug Administration.

This information is not intended to diagnose, treat, cure, or prevent any disease.

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

Pull out the mason jars and start pickling!

Blended with coriander, mustard seeds, black or white peppercorns, cloves, allspice, crushed red peppers, and bay leaves.

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!

A cornerstone of Mediterranean cooking, this distinctive, aromatic herb is packed with flavor and antioxidants. Rosemary not only tastes good in everything from marinades to mashed potatoes it is now being linked to good health! Great when crushed and sprinkled on chicken and fish.

1.5 ounces

A cornerstone of Mediterranean cooking, this distinctive, aromatic herb is packed with flavor and antioxidants. Rosemary not only tastes good in everything from marinades to mashed potatoes, breads and sauces it is now being linked to good health! Great when crushed and sprinkled on chicken, shrimp, fish potatoes and sauces.

2 ounces

Rosemary Paprika Spice Blend. A warm and flavorful addition to your chicken, fish, and potato. Also great in soup! 

Blended with garlic, oregano, onion, red chili flakes, red bell pepper, lemon peel, paprika, rosemary, thyme and black pepper.

Savory, warm, and flavorful sea salt infused with the aroma and flavors of the spices.

Great on steak, fish and potatoes.

Blended with pink Himalayan sea salt, caraway seeds, dill seeds, Aleppo pepper, fenugreek, and spices. 

Savory, aromatic, earthy and delicious. This blend is a tried and true traditional blend. Blended with rubbed sage, nutmeg, paprika, sea salt, garlic and black peppercorns. Turn your Thanksgiving meal into a feast not soon forgotten!

Complete with recipe card.

White Sesame Seeds. Nutty in flavor, this delicious seed is used in various dishes all over the world. Used in salads, tahini paste, Asian cooking or sautéed with both meat and vegetables. Outstanding when encrusted on beef, chicken and especially fish!  Refill bag - 3 ounces

Fun fact: Sesame seeds are thought to be the world’s oldest condiment, and have been an integral part of the cuisine of India, Egypt, and the Asian subcontinent for thousands of years.

Quick Recipes:

Tahini Paste - lightly toast 1 cup of sesame seeds (hulled or not hulled, which are more nutritious) over low heat for about 10 minutes. Be sure to stir the seeds so that they don't burn. Let the seeds cool completely and add them to a food processor with 2 tablespoons of olive oil to start. Pulse until a paste forms, making sure to scrape down the sides. Add more oil if needed to obtain the consistency that works for you.

Roasted Red Pepper Hummus - 3/4 cup roasted red bell peppers, 2 cans garbanzo beans /chickpeas drained and rinsed, 1/4 cup tahini paste (see recipe above) 2 1/2 tbs. olive oil, 1 1/2 tbsp. fresh lemon juice, 1/4 tsp. guajillo chili (pure), 1 1/2 tsp. minced garlic, 1/2 tsp. smoked paprika, pinch of cayenne pepper and 1/2 tsp. salt. Add all of the ingredients into a food processor and pulse until smooth. If the mixture is too thick add 1 tbs. water at a time until desired consistency is reached. Now taste the mixture and add more salt, cayenne, garlic or lemon juice to taste. Be sure to blend the added ingredients again to maintain a smooth texture. Enjoy with pita chips!

Sizzlin Shawarma Spice is a blend straight out of the Middle East. Absolutely amazing flavor and can be used to flavor lamb, beef or chicken to be served in pita bread, couscous, in a fattoush salad or over a bed of rice. Also wonderful when sprinkled in hummus,

Hand-blended with lemon verbena , sumac, onion, garlic, cumin, mace, cayenne pepper and kosher salt.

To use as a marinade: add 1/2 cup yogurt, 1/4 cup water, 3 tablespoons fresh lemon juice, chopped onion, 3 garlic cloves chopped, 1 1/2 tablespoons olive oil and 1 tablespoons of this spice blend per pound of meat, mix until well blended. Add 3 pounds of boneless lamb shoulder cut in 1 1/2" strips (or your choice of meat) and marinate overnight or at least 12 hours. Pan sear meat on medium high heat for 4 to 6 minutes per side, squeeze juice of 1 lemon directly in the pan and then spoon over cooked meat several times to coat. Add a sprinkle of this spice blend prior to serving.