Natural Spices & Herbs

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.

The tiny blue-gray seed of the poppy plant. Used in baking, it is a favorite in Polish and Hungarian baking. Primarily grown in Australia, Turkey and the Netherlands.

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

Tiny brown seed of the wild celery plant. Used heavily in salad dressing. Found in India and China.

"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,...

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.

Tubular green leaves of a member of the onion family.

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.

Extra Fancy Chili Powder (1 lb.)

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