Spice and Herb Library

Allspice became known in Europe long after its was first discovered by an expedition of Columbus; because of the shape (similar to pepper corns), the new grains were termed "pepper" (whether by mistake or to gain more publicity I do not know).

Its origin Jamaica, which is also the main exporter. Several other Central American states (e.g, México, Honduras) produce this spice, but their quality is considered inferior. The fruits of P. racemosa, a closely related species, are sometimes used to adulterate allspice.

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General Description
One of over 40 varieties of basil, the common culinary variety also known as sweet basil) boasts the best flavor. Basil should be added to hot dishes just before serving, otherwise it tends to lose its flavor. Basil is a wonderfully versatile herb. It has a special affinity with tomatoes, but is also delicious in egg dishes, with mediterranean vegetables eggplant and zucchini) and in Italian dishes.

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General Description
Cardamom is the seed pods of a perennial which is native to India. The plant, related to ginger, produces green seed pods with small dark seeds inside. Cardamom has a unique, strong, almost lemony flavor and aroma. Cardamom is used in flavoring some baked goods, in curries and Indian cuisine and in pickling spices. It can even be used in small amounts to flavor coffee, muffins and other baked goods.

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General Description
Onionlike herb used in French cuisine. Mild, onionlike taste.

General Description
Cilantro is the leaves of the plant which produces coriander seed. It has a fresh, almost minty flavor that is quite unlike any other herb. Use cilantro in vegetable dishes, with fish and meat, or as a garnish. Cilantro is also popular in salsas and chutneys and is quite common in Mexican dishes.

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General Description
Cumin seeds are produced by a delicate annual which grows only in hot climates. It is an extremely pungent spice that should be used with care as it tends to dominate any dish that uses it. Whole cumin seeds are often roasted just before grinding to bring out the flavor. Cumin is an ingredient in curry powder and is also popular in Spanish and Mexican cooking. Add to tomato dishes, chili, salsa and in many Indian dishes.

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General Description
Curry Powder is a blend of many spices and is used widely in savory dishes throughout India and Southeast Asia. Curry has a particular scent and is spicy. Add to chicken for flavour.

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General Description
Dill weed and dill seed, from the same plant, are popular seasonings. Although the flavor is similar, dill seed is stronger and is therefore used in pickles and other strong-flavored dishes. Dill weed, which is more delicate, is used as a more subtle seasoning. Dill weed is popular in dressings, as a garnish for sauces and on vegetables, especially potatoes. It blends well with lemon and is great on fish.

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General Description
Fennel, harvested from the sweet fennel herb, is used all over the world for both medicinal and seasoning. Fennel has a mild licorice flavor and aroma. Fennel seeds are popular in many sausage recipes, especially for Italian sausage. They are also used in baking, some curry recipes, and in some fruit dishes.

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General Description
One of the most popular seasonings of all time, garlic is used in almost every type of dish. Granulated or powdered garlic is useful for flavoring soups, sauces, meats and vegetables or for garlic bread. Although much of the garlic available is imported, we buy only California grown garlic. It is slightly more expensive, but the extra flavor and aroma more than make up for the extra expense. Use granulated or powdered garlic for instant flavor, or use minced or chopped garlic in slow-cooking soups and stews. Please note: the garlic powder listed here is an extra-fine grind, almost like talcum powder. The granulated is a free-flowing grind which has the consistency of salt or sugar. Supermarket garlic powder is usually what we call granulated

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General Description
Ginger is the root of the orchid-like ginger plant. It is available ground, for baking and curry recipes, or in pieces for seafood boil spices and for pickling. Crystallized ginger is fresh ginger slightly dried in a sugar syrup solution. It may be added to chutneys, or eaten plain. Try dipping crystallized ginger in melted chocolate.

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General Description
Horseradish is a thick, brown root that is grated and used fresh or prepared. It is very pungent with a sharp, biting flavor that tends to fade with age or when cooked or added to hot dishes. Horseradish powder is a versatile seasoning that can be used in a variety of ways. It is especially good sprinkled on beef, added to mayonnaise or mustard, or to flavor ham and sausage dishes.

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General Description
Juniper berries are grown and used primarily in Mediterranean Europe. Before using, juniper berries should be crushed to bring out their flavor and aroma. Juniper berries are used in many meat dishes and stews, but have a particular affinity with wild game, especially venison. They are also a common ingredient in sauerkraut.

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General Description
Mace is the scarlet colored aril seed covering) of the nutmeg. Although from the same plant, nutmeg and mace have similar but distinctly different flavors. Mace can be used much the same as nutmeg; it has a more delicate, refined flavor. Mace is also popular used whole to infuse the flavor into soups and sauces, then strained out.

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General Description
Marjoram is a member of the mint family, related to basil. The flavor of marjoram blends well with thyme. It should be added near the end of cooking as it tends to lose flavor over heat. Marjoram is used in many Mediterranean dishes, including meats and poultry, stuffings, sausage and in almost any dish using garlic or thyme.

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General Description
Mint is the dried leaf of a perennial herb. Mint is strong and sweet with a tangy flavor and a cool after taste. Mint jelly served with lamb, sprinkled in peas, or in chocolate desserts.
Use mint in salad dressings and zesty marinades.

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General Description
Mustard is popular used in many meat dishes or added to sauces. Making prepared mustard is easy with plenty of room for experimentation. To make prepared mustard, mix ground or crushed mustard seeds with equal parts wine, vinegar or water. Add herbs, honey, sugar, garlic, etc. to taste, seal and let sit at room temperature for 2-4 weeks. We stock both brown and yellow mustard seeds, as well as ground yellow mustard also known as mustard flour). Yellow mustard is milder than brown mustard; they are often mixed.

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General Description
Nutmeg comes from a large evergreen tree native to Indonesia. Once the fleshy fruit has ripened and dried, it splits open. Inside is the nutmeg seed, enclosed by the scarlet aril, which is dried to become mace. Although usually purchased ground, freshly grated nutmeg is superior in flavor and aroma. Nutmeg is used for flavoring many desserts and sweet dishes, and is also common in spinach, lamb dishes and in sausage. Nutmeg is also good in cheese sauces.

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General Description
One of the most popular seasonings available, onion is used in almost every type of dish. Dehydrated onion is useful for flavoring soups, sauces, meats and vegetables or for herb breads. Use granulated free-flowing) or powdered extra-fine)onion for instant flavor, or use minced onion in slow-cooking soups and stews. Minced onion may also be rehydrated in warm water for use in tuna or chicken salads.

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General Description
Oregano, another common herb in the mint family, is available in two varieties. Greek, or Mediterranean Oregano is has a sweeter, more delicate flavor. Mexican Oregano is pungent, with a stronger, less sweet flavor. Mexican oregano, less sweet than its Greek counterpart, is perfect for the spicy, cumin flavors of Mexican and Southwest cooking. Great for tacos, fajitas and salsas.

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General Description
Paprika is used extensively in Hungarian cuisine, and is popular both for flavoring meats and vegetables and as a brilliant red garnish for cream sauces and egg dishes. Paprika is made from ground red peppers and is often blended with cayenne to create a hotter product. Supplies of Hungarian paprika are currently scarce, but paprika produced in Spain is equally flavorful. Ingredients Hot Paprika): Paprika, cayenne pepper.

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General Description
Parsley is grown all over the world, chiefly exported from Egypt. Because it helps bring out the flavor of other herbs, it is used extensively in herb blends such as Herbes de Provence. Parsley is probably the most popular and versatile herb available. Use parsley with any meats or vegetable, and in soups, sauces and stuffings.

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General Description
Pepper is produced in Southeast India. Ripe pepper is allowed to ferment and dry, producing black pepper. Dried unripe berries are green peppercorns. White pepper is black pepper that has been soaked, the black outer husks removed. Pepper is perhaps the most versatile spice available. It is used to flavor almost any meat or vegetable dish, and is even used in some dessert recipes!

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General Description
The ripe seeds of the opium poppy, Poppy seeds are grown in Holland. The tiny, blue/gray seeds are known for their nutty flavor and are used extensively in baking and in Middle Eastern and European cooking. Poppy seeds are used in baked goods and breads, to flavor noodles, and may be crushed and mixed with butter to make poppy seed butter.

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General Description
Red pepper is a pungent, hot powder with a strong bite.
Red Pepper is used to achieve the characteristically hot flavor of Mexican, Creole, Cajun, Thai, Szechuan, and Indian cooking. It also is used in chili, Spanish rice, and barbecue sauce as well as meats, salads, and casseroles.

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General Description
Rosemary has a tealike aroma and a piney flavor. Rosemary is an herb in the mint family. It is a small evergreen shrub, Rosmarinus officinalis, whose 1inch leaves resemble curved pine needles.
Rosemary is used primarily in Italy in lamb, pork, chicken, and rabbit dishes. Rosemary also enlivens lighter fish dishes, tomato sauces, and vegetables.

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General Description
Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor. Use it in Italian risottos, Spanish chicken and rice, French seafood stews and Scandinavian sweet breads.

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General Description
Sage has a fragrant aroma and an astringent but warm flavor.
Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. It is one of the most popular herbs in the United States. Sage is a wonderful flavor enhancer for seafood, vegetables, breadsticks, cornbreads, muffins, and other savory breads. Top swordfish, tuna, steaks, chicken, and turkey pieces with Sagelemon butter.

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General Description
These cream or black colored seeds from the sesame plant are one of the world's oldest spices. Besides their use in baking, they are the source of oil, ground for tahini paste, and used commercially in margarine production. Black sesame seed is used in addition to or in place of regular white sesame seed for a different, more colorful appearance on breads and vegetable dishes.

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General Description
Savory has a flavor somewhat like thyme, but is hotter and more peppery. It is a staple in poultry seasonings. Summer savory is commonly used with fresh garden vegetables, to flavor fish, and in sausages and stuffings. It is an excellent addition to vegetable juices.

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General Description
Tarragon, a lovely, aromatic herb, is associated mostly with French cuisine. An ingredient in Herbes de Provence, tarragon is popular in flavored vinegars, mustards and vinaigrette. Used in cream sauces, with vegetables, egg dishes and with chicken. It is an essential ingredient in Bernaise sauce.

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General Description
Of the more than 100 varieties of thyme, garden thyme is the most widely recognized for culinary use. Popular in cooking throughout the Mediterranean, thyme is available in leaf form, or ground for use in sauces. Thyme is used to flavor soups, stocks and stews, and is an essential ingredient in bouquet garni. Thyme is also good with vegetables, and adds excellent flavor to meat dishes cooked in wine and garlic.

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General Description
Turmeric is used commercially to color mustards, butter and cheese. Its culinary uses are best know in the East, particularly India and China. Turmeric is used as a natural yellow coloring for soups and sauces, in rice dishes, and curry. Makes a nice garnish for light colored sauces.

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General Description
Vanilla powder is made by spraying high strength extract onto a malto-dextrin base. the base is then dried and powdered, preserving the vanilla flavor in dry form. Use vanilla powder in place of vanilla extract for recipes that should have no color. It is a good alternative to clear extract, which has much of its flavor filtered out. It is also popular used to flavor coffee or as a sprinkle on French toast.

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General Description
Ingredients: Horseradish powder, mustard. Wasabi is a fiery blend of Japanese horseradish and mustard. It is mixed with equal parts warm water into a thick paste, then served with fish or sushi.

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