Products

Cinnamon Sticks, 4 Inch Cinnamon is sourced from the bark of various species of the genus Cinnamomum. Cinnamomum is a tree farmed in much of Asia, though primarily in Indonesia, China, and Vietnam. The spicy and unique flavor, sweet aroma, and warm heat are derived from an essential oil called cinnamaldehyde.

Turmeric Powder is native to Asia. This member of the ginger family is one of the most highly prized spices in the world. Not, however, for its price or rarity. Far from it, this yellow Indian spice is one of the cheapest to produce. Rather, this yellow Indian spice is prized for its flavor and color. Turmeric has often been used as a dye for cloth. The root is also seen as a rather auspicious one and is used to make colored pastes for Hindu ceremonies. The turmeric root has become a staple for curries, soups, risottos, cakes and numerous other foods throughout Africa, Asia, and Europe. Ground turmeric powder imbues food with a peculiar flavor unique to turmeric. As a member of the ginger family it possesses a distinct gingery-ness that’s often described and woody, musky, and floral. The naturally occurring compound curcumin also lends a certain mustard flavor to this ground turmeric powder.

Vinegar Powder, White Balsamic is a sweet and sour powder. We take quality white balsamic vinegar and dehydrate it until only solids that are a mix of grape solids, tannins, and acids are left behind. The balsamic vinegar powder has a sharper tartness than the liquid form. In addition, this form allows it to be used as a rub. Combine with salt and pepper and use this white wine vinegar powder for homemade pita chips or potato chips. We also like it rubbed onto a pork loin with a bit of garlic powder, onion powder, thyme, and smoked salt.

Cinnamon, Vietnamese is sourced from the bark of various species of the genus Cinnamomum. Cinnamomum is a tree farmed in much of Asia, though primarily in Indonesia, China, and Vietnam. The spicy and unique flavor, sweet aroma, and warm heat are derived from an essential oil called cinnamaldehyde.

The opium poppy is the very same poppy that gives us the delicious seeds we use in muffins and vinaigrettes. Its scientific name, Papafer somniferum, means “sleep-inducing poppy,” which comes from the poppy seed pod’s latex that is around 12% morphine. While the opium-rich latex within the poppy possesses high levels of narcotics, the actual seeds do not. The seeds have a long rich history and were never harvested for themselves, but as a byproduct of opium production. The flavor is somewhat nutty and even a bit citric, and their pinprick crunch is highly valued in baked goods. Blue poppy seeds are produced throughout Europe and possess a distinct almond flavor as opposed to the mellower taste of white and brown poppy seeds. Poppy seeds for baking must be toasted or baked before their flavor to be at their peak. Due to their high oil and protein content bulk poppy seeds tend to go rancid quickly so be sure to purchase them in small quantities. Store poppy seeds for baking in an airtight container in a dark and dry place, but toss after six months.

Black Salt (Kala Namak) is a sulfury, mineral heavy, highly prized salt from Northern India. It is used as both flavoring and medicine. Indian black salt (Kala Namak) is produced using centuries old methods and sourced from secret locations.

Vinegar Powder, Apple Cider is a souring agent with a fruity kickshould which should be used as a substitute for vinegar itself.

Cardamom Pods, Green are a collection of soft and penetrating, lemony and piney, smoky and clean contrasts. These contrasts all balance perfectly in both sweet and savory cooking. Cardamom is a fruit native to India and Papua New Guinea green cardamom pods has been used in sweet and savory cooking for thousands of years throughout India, Asia, Northern Africa, and the Middle East. The Vikings then brought the spice to Scandinavia where it continues to be very popular in baked goods and sweets. The flavor is complex, fierce, piney, citric, and a bit peppery. Toasted and ground cardamom is phenomenal in breads, pastries, pork dishes, pilafs, legume dishes, and poultry.

Coconut Chips, Toasted (Unsweetened) are small blades cut wafer-thin crescents of flesh from a fresh coconut, which are then toasted into these golden chips. Still retaining much of their natural oils they’re unexpectedly packed with coconut flavor. As they are toasted they have a certain cashew-like nuttiness that’s hard to resist. Excellent with seafood, fruit, and snack mixes. It also makes for an easy addition to a fresh salad.

Ghost Chili Pepper Powder is the hottest chile pepper in the world wth 2,000,000 on the Scoville scale. It is often used in military-grade pepper spray and must be handled with gloves, protective eyewear and a mask. It is outstanding in custard pies. Ghost Chili Pepper Powder in small doses offers a very intriguing tingle that mixes beautifully in chili recipes, marmalades, and milk-based dishes and desserts. This chile powder is also a wonderful gift for those who truly pride themselves as masters of spicy food.

Lemon Juice Powder is a pale, beach-colored powder obtained from lemon juice. This lemon concentrate powder possesses high levels of citric acid as well as lemon oil. When combined with fresh lemon zest you’ll have all the sweet and sour. In regards to baking this has less acid that straight up lemon juice and won’t muck up the pH balance of your carefully structured recipes.

Ancho Chile Powder is a dark burgundy ancho chili powder made for a daring rouge. Ancho Chile Powder is the headstrong and vigorous poblano chile which is full of flavor and jumps at the chance to be stuffed with cheese and baked, or dredged in cornmeal and deep fried. Yet, just like people, a chile pepper becomes more serious, more thoughtful, and much more wrinkled with age. The ancho is a wizened poblano. It is a mildly hot chile pepper, the ancho focuses its energies, not on heat but its sugar content, which lends to its raisin-y taste. A bit smoky and possessing a bitterness reminiscent of baker’s chocolate, the ancho is a welcome addition to stews, soups, and when toasted and ground, a secret weapon in any chocolate dessert.

Lime Peel, Granulated (Granules) has a fresh and clean aroma which gives way to a floral, huskier, sweeter one. It is prepared by drying and granulating lime peel’s. It’s a unique flavor that only cured lime can provide.

Ginger Powder has long been a part of European, Asian, African, Russian, and Middle Eastern cuisine. For most of its history dried ginger has been used more than fresh as fresh ginger never survived the caravan and trade routes. The root of the rhizome plant Zingiber officinale doesn't have much flavor, but when sliced, ground, or minced its pungent, strikingly strong, lemony-peppery flavor will be released. Ginger will actually lose a lot of its flavor due to a chemical reaction with sunlight, so it should be stored in an airtight container in a dark place. This ginger root powder should be applied judiciously as its flavor is piercing and intense.

Honey, Granulated is honey that has been dried and ground. The honey retains the same flavor but has a crunchy quality to it. Furthermore, it dissolves well in liquid, but doesn’t have the stickiness of fresh honey. Granulated honey is a used for vinaigrettes, sauces, marinades, and brines. However, bakers and candy makers are the ones who most often use it. Granulated honey is a way to imbue a honey flavor without working with honey directly (which is persnickety, burns easily, and browns into a dark unpleasant color when heated). Honey, Granulated is an intriguing spin to a classic ingredient.

Cardamom Seeds, Decorticated are the tiny, fragrant seeds removed from the cardamom pod. It has to be simply ground as needed (or toasted beforehand to better release their flavor). The cardamom flavor is spicy, floral, with hints of grapefruit and ginger. Cardamom is used in both sweet and savory cooking of many types of cuisines. Add these cardamom seeds to Indian curries, Russian breads, Tibetan chais, or Swiss sweet buns.

Cardamom is a spice native to India, but adopted by the world. Ground cardamom is extremely strong and should be used judiciously in cooking. Unlike many ground spices, ground cardamom has a much longer shelf life. It can be used in braising vegetables, bolstering meaty stews or lacing coffeecakes. Ground cardamom is an inexpensive spice that can function in any part of the meal in nearly any kitchen. However, once ground the spice is quite volatile and should be kept in an airtight jar, in a dark and cool place.

Cassia Bark (Cinnamon) are chips of sweet cassia bark cinnamon which possesses a perfect amount of bark and bite. Nearly the same as cinnamon, it is sometimes called Chinese Cinnamon. The two spices can be used interchangeably. Cassia is a bit coarser and the taste is not quite as delicate.

Ghost Pepper, Dried is one of the hottest peppers in the world. Ghost Pepper, Dried in small doses, offers a very intriguing tingle that mixes beautifully in chili recipes, marmalades, and milk-based dishes and desserts.

Lemon Peel, Granulated (Granules) is lemon peel dried out and crumbled into this muted, but aromatic granule powder. It is fantastic for making homemade lemon pepper, meat rubs, and adding to pickling spice mixes.