Natural Spices & Herbs

Pod and dark brown seed of a plant of the ginger family. World's biggest use is in Middle Eastern Coffee and Indian food. Origin: India, Costa Rica, and Guatemala.

Fennel, which is a member of the parsley family, has an anise flavor. This gives the distinctive flavor to Italian sausage. This herb seed comes from India and Egypt.

"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,...

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 Vietnam, Malabar, Lampong, Malaysia, and...

This is one of the strongest herbs. It gives Manhattan-style clam chowder its flavor, and is used in innumerable herb blends. Thyme comes from the mint family, and grows in 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.

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,...

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.