Products

Jalapeno Chili Powder is a popular pepper used throughout Central and North America for its bell pepper flavor and medium heat. The heat actually varies based on the season and how long the pepper ages on the vine. When fresh the jalapeño is popular in dips, salsas, cocktails, chiles, and numerous recipes. The powdered version if often used in rubs for pork or winter squash. In Tex-Mex cuisines, ground jalapeno peppers are often mixed into ground beef with a bit of shredded cheese such as cheddar or cotija for jalapeno burgers.

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.

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.

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.

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.

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.

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.

Hibiscus Powder is a bright Persian pink powder. It’s a caffeine free, instant tea. It is obtained from hibiscus flower which also goes by the name jamaica, sorrel, chai torsh, bissap, and many others. From Iran to Mexico to Tobago this crimson blossom has a serious fan following. Hibiscus flowers are a sort of miracle plant. The leaves are used to make healing compounds. The seeds have diuretic properties. The fibrous stems are used to make burlap, and the sepals which is the fleshy part that holds the flower are used for food coloring and for tisanes. The flavor of hibiscus is very cranberry-like with an added floral quality to it. Often citrus juice or other fruit juices are added, sometimes black tea, and almost always a sweetener is stirred in to offset the tartness.

Habanero Powder, Pure is originally from the Amazon. This adorable and orange chile pepper has traveled abroad throughout the Americas and Caribbean. At each location it has endeared itself to those who fancy themselves scholars of the almighty Scoville scale. The habanero, however, isn’t just adored for its temper alone. It possesses an intense citrusy flavor not found in many other chile peppers. Dried, the aroma of oranges and tangerines rise up. However, so does the heat. We prefer pure habanero powder in rubs and added to peach and raspberry jams.

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.

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.