Spices

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.

About 12 pounds of de-stemmed parsley leaves are required to make one pound of parsley flakes. Parsley's origin is the U.S., Mexico, and Israel.

A member of the parsley family, dill is the principal flavor in dill pickles. Used in sausage, sauces, and dips. Dill is grown in India and Pakistan.

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.

"Red pepper" is today's designation for any ground hot pepper. "Cayenne" is being phased out and heat units - called Scoville units - are how peppers are graded. They come from Pakistan, China,...

Mixed Pickling Spice is a combination of whole spices used in cooking items like corned beef.(1 lb.) *Product NOT available for Canadian Orders*

The dried root of the Zingiber family. Root pieces are called "hands". The major sources of ginger are China, Nigeria, India, and Jamaica.

Large, mildly pungent pods of Anaheim peppers. The spice industry reserves "chili peppers" for these mild pods, and "chillies" for hot little pods. Grown in U.S. and Mexico.

Used largely as a sausage filler. This member of the cabbage family is also used for condiments. This spice origins are Canada and U.S. *Product NOT available for Canadian Orders*

Used for coloring, it has a flavor that ranges from sweet-mild to mildly pungent. Found in Hungary, Spain and the U.S.

Curry Powder (1 lb.)

We sell only the highest quality vegetables produced from California. Only the best of the crop is used and the skins are all removed before processing to insure the most potent flavor there is.