Spices

The only dried herb to come in original whole leaf form. Also known as "laurel". Source is Turkey.

Dried unopened flower buds of an evergreen tree. This spice has a very strong flavor. Sources are, Madagascar, Tanzania, Brazil, Indonesia, and Sri Lanka.

Tellicherry Garbled Extra Bold peppercorns are larger in size and renowned for their high quality. They are exported from the town of Tellicherry on the Malabar Coast of India. Tellicherry is a...

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.

This is a whole brown mustard seed that is ground into the oriental mustard powder. Can be used to make your own coarse ground mustard sauces. *Product NOT available for Canadian Orders*

Green feathery leaves of the dill plant. Dill weed is used extensively in sauces for fish, cheese dips, salads, and dressings. Origin U.S., Egypt.

Mild, delicately fragrant aroma with lemony/sage undertone. The leaf is most frequently called "cilantro" and is used in Mexican foods. Origins are U.S. and Mexico.

The Ghost Chili (Bhut Jolokia) is one of the hottest chili peppers 250,000 Scoville H.U

These vanilla beans from Papua New Guinea (PNG) are picked one by one when fully mature and yellow at the tip. These beans have a unique flavor that combines the sweet creaminess of Madagascar...

Celery Salt (1 lb.)

Saffron is the dried yellow stigmas of the violet flowers of Crocus sativus, a member of the Iris family. The stigmas must be harvested by hand and it takes 225,000 of them to make one pound of...