Spices

Silver gray leaves of the mint family, sage is used in most "southern style" pork sausage. The main herb also used in most stuffing and stuffing mixes. Comes from Yugoslavia and Turkey.

Lacy scarlet-colored aril which surrounds the seed of the nutmeg fruit. Its flavor is stronger than nutmeg and it is used in high-quality hot dogs. Origin is Indonesia.

Pleasantly bitter flavor with a curry-like aroma, this member of the pea family is essential in curry powder and is the basis of imitation maple. Its origin is from Morocco and India.

Light green leaves of the mint family and very similar to marjoram. Almost all Mediterranean foods use this herb. It is found in Greece and Mexico.

Tomato Powder adds that extra bit of flavor to tomato based bbq sauces, great in dry rubs, and enriches and thickens stews and soups.

White pepper has the heat but not the bouquet of black pepper. Often chosen for light colored soups and sauces. Made by removing the black seed coat.

Special affinity for tomato flavored dishes. Bright green leaves of an herb of the mint family. Origins: United States, Egypt, and France.

Also known as Pimentón de la Vera, this intensely flavorful paprika is a great way to add smoky flavor without heat. It has a rich, fruity, earthy flavor, perfect in Spanish classics like paella and...

The most common spice used in almost all cooking and food applications. Very pungent and biting taste. This spice is a dried berry of a tropical vine. Source Malabar, Lampong, Malaysia, and Brazil.

Rosemary and lamb are closely associated. It is very important in Italian herb blends, sauces, and salad dressings. Has natural antioxidant properties. Grown in Portugal and Yugoslavia.

Licorice like flavor, its oil is used in licorice flavoring. It is part of the parsley family. Origins are Turkey and Spain.

So good with green beans, its German name, Bohnenkraut, translates to "bean herb". It is used in poultry seasoning and other herb blends. Major source is Yugoslavia and France.