Natural Spices & Herbs

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...

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...

Fennel Pollen has a flavor that is unbelievable it's like taking the fennel seed, sweetening it and then intensifying it a hundred times. Fennel pollen is very popular in Italy where they make...

Extra fine ground black pepper 1lb.

"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,...

"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 Guajillo Chile Pepper is the most common chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo Pepper Powder is...