SAVORY
This blends well with other seasonings and is excellent for poultry, eggs,
sauces and stews. Available whole.

SEA SALT
Packed in 18oz. Bags.

SESAME SEEDS
These have a nut-like aroma and flavor when baked on bread, buns and rolls.
Available natural (brown), black or hulled (white).

SHALLOTS
Sometimes, onions won’t make it as a substitute for fresh shallots.

SOUR SALT
This is often called for in Jewish cooking and has a lemony taste. Ground only.

SUMAC
An important ingredient in Middle Eastern cooking, this has a lemony flavor and makes
a refreshing cool beverage. It’s also great with beans and lentils.

TARRAGON
This is a distinctive and delightful seasoning for chicken, seafood, tartar sauce and salads.
Tarragon vinegar is made by soaking the leaves in vinegar.

THYME
This is used in flavoring clam and fish chowders, sausage, meats, poultry
and fresh tomatoes. It’s also flavorful in cottage cheese, creamed beef
and creamed chicken. Available whole or ground.

TURMERIC
This is ground root used to color and flavor many Indian dishes.

CARAWAY SEEDS
These are used in rye breads and other baked goods,
cheeses, sauerkraut, soups, meats, stews, rice, potatoes and dips.

CARAWAY SEEDS (Nigela)
These seeds are used in Italian string cheese.

CARDAMON SEEDS
Very sweet, pungent and highly aromatic, these should be used sparingly.
Ground cardamom is good with flour to flavor pastries and baked goods; it gives a
delightful flavor to apple and pumpkin pies. The whole seeds are often
chewed after meals in place of an after-dinner mint. Try adding a pinch
of cardamom to coffee grounds before brewing. Very refreshing.

CAYENNE PEPPER
Watch out! This is a hot ground red pepper that gives a spark
of flavor to meats, sauces, fish, eggs and vegetables.

CELERY FLAKES
These are the very sweet leaves of the celery plant and can be used in place
of celery seeds for a finer flavor.

CELERY SEEDS
These provide an excellent flavoring for fish, eggs, tomato juice, sauces, soups, pickles,
salads and other savory dishes.

CHERVIL
Sweeter and more aromatic than parsley, it’s used in meats, vegetables,
sauces and with fish and egg dished.

CHILI PEPPERS
These are the whole peppers and very hot. They are important in Indian and
Mexican cooking and are used in gravies, soups stews, meats etc.

CHIVES
Dried chives have unlimited uses in all cooked vegetables, salads, cheese,
egg dishes, rice and dips.

CILANTRO
This is used in Mexican and Oriental dishes, sweet and sour, avocado and tomato sauces,
bean and corn soups, and chili. Cilantro also makes beef taste super. Whole leaf.

CINNAMON GROUND
This is one of our most important baking spices. It is used ground in a wide variety of cakes,
buns, cookies, pies and desserts. Cinnamon was one of the first spices used by man,
not only in flavoring food but also as a medicine.

CINNAMON STICK
The sticks are used in pickling, stewed prunes, spiced peaches and beverages.
They also are delicious in hot chocolate and chocolate desserts and are a must in hot apple cider.

CLOVES (SH27G)  GROUND 
These have a very pungent flavor. Whole cloves are used in studding ham and pork, pickling,
fruits and spicy-sweet syrups. Ground cloves are used in baked goods and desserts,
sweet vegetables, potatoes, boiled onions squash.

CORDIANDER SEEDS
These have a sweet, spicey aroma that is reminiscent of lemon. The whole seeds are used in pickling,
soups, stews and meats. Ground coriander is used in flavoring cookies, buns, pastries,
sausage and frank-furters.

CREAM OF TARTAR
Not only can you use it for frostings and candies and to keep egg whites stiff, but it’s also
recommended for cleaning tarnish from aluminum pots and pans.

CUMIN SEEDS (SH30W)  WHOLE
One of the chief ingredients in chili powder, this is widely used in India, the Near East
and in Latin American cookery.

CUMIN SEEDS
One of the chief ingredients in chili powder, this is widely used in India, the Near East
and in Latin American cookery.

DILL SEEDS
These are essential in making dill pickles. They also work in meats, potato salad,
sauerkraut, coleslaw, salads and with fish.

DILLWEED
This is particularly suited to salads and sandwich fillings. Dill vinegar is made by soaking
the seeds or weed in vinegar.

FENNEL SEEDS
These give Italian sausage its characteristic flavor. They’re also used in seafood, pork and poultry dishes.

FOENUGREEK
This is a necessary ingredient in curry powder. The ground seed, which has a pleasantly bitter flavor,
is used for seasoning vegetables and in many Indian dishes and certain chutneys.

GARLIC
Minced garlic is ideal in dished that require cooking or in which the garlic bits can stand
until the flavor is released. The ground form releases flavor instantly.

GINGER
Ground ginger is used in gingerbread, pies and cookies and also gives a delicious flavor
when rubbed sparingly into meats, fowl and fish.

HORSERADISH POWDER
Use this as you would fresh horseradish for that familiar, tangy taste.

JALAPENO PEPPER
Warning: very hot. Ground jalepeno pepper is used in Spanish,
Mexican and Latin cooking. This beautiful green powder
can also be used in sauces and dips and when steaming crabs.

JUNIPER BERRIES
These enhance the flavor of sauerkraut, chicken, braised pork
and are also famous for seasoning wild game such as
venison and rabbit. Pssst... this is the secret ingredient in gin.

LAVENDER FLOWERS
These are found in our herbs de province and can also be used as a soothing tea to calm
the "trembling of limbs." Use them also in sachets and potpourri.

LEEKS, DRIED
Add this unique flavor to an ordinary potato or tomato to create something special.

MACE
Both mace and nutmeg come from the same peach-like fruit. Mace is used in pound cake,
fruitcakes, sweet vegetables, seafood chowders and creamed spinach.

MARJORAM
This has many delightful uses. It is particularly good with vegetables and it enhances
the flavor of mutton and lamb.

MINT LEAVES
This is probably one of our most widely used herbs. Try crumbling a little into fresh cooked peas.

MOMBASA
Warning: very hot! This is the hottest African pepper and is available in powder form only.
It’s excellent when steaming crabs, or in taco seasoning. For the adventurous.

M.S.G. (Monosodium Glutamate)
This is a natural flavor enchancement. It is the sodium (salt) of
glutamic acid that is present in virtually all-animal and vegetable protein.
It’s used in creamed dished, soups, sauces,
vegetables, seafood, poultry and meats. Use sparingly.

MUSHROOM POWDER
For a tantalizing sensation, use these ground Chilean mushrooms wherever you would
use fresh mushrooms.

MUSTARD
Either hot or mild. The mild mustard is also known as French mustard or ladies’ mustard.
It’s essential in many sauces, mayonnaise and salad dressings.

MUSTARD SEEDS
The whole seeds are used in pickling. Excellent when boiled
with vegetables, cabbage or sauerkraut. Black mustard seed is called for in authentic
Indian cooking. It is softer and sputters less when fried in grease or oil.

NUTMEG
This is actually two spices in one. The webby outer covering is known
as mace and is taken off the nutmeg. Nutmeg generally tends to be sweeter and more
delicate in aroma then mace and is very good with creamed spinach, cakes, pies, puddings,
custards, seafood and, of course, eggnog.

ONION GROUND - MINCED - SLICED
We have dehydrated onion for every occasion where onion flavor is desired. Ground, minced or sliced.

PARSLEY
This is used freely in a great variety of dishes. Add it toward the end
of the cooking period or give it a few minutes to soak in salad dressings, dips, sandwich spreads, etc

OREGANO
This has an affinity for anything with tomatoes. It’s used on meat, fish, eggs, cheese,
green beans and in marinades and salads.

PAPRIKA
This is produced from the dried pods of mild, sweet peppers and is used liberally to give
an appetizing appearance to so many dishes - eggs, chicken, fish, salads, sausage,
soups, vegetables and paprikash.

PEPPER BLACK & WHITE
While pepper comes from inside the hull of the peppercorns. White pepper is milder than
black pepper and is ideal in light-colored foods and sauces. Black pepper provides
a welcome relief in salt-free diets. Pepperoni is even good in some spicy desserts.

PEPPER GREEN
Picked when immature, these have a pungent kick.
They’re wonderful in salads, when mashed to a paste and added
to sauces or when making green peppercorn butter.
Sprinkle on cold pastas or use in creating steak au poiver.

PEPPER MIXED PEPPERCORNS
A celebration of pink, green, white and black peppers, expertly balanced
to excite the palate.

PEPPER PINK PEPPERCORNS
Brilliant, fiery pink berries with a sweet. Sultry flavor.

PEPPER SZECHUAN PEPPERCORN
Tangy berries used in Chinese cooking.

PEPPER TELLICHERRY PEPPERCORNS
Available whole only, these are for lovers of hot peppercorns. They’re a top-quality black
pepper but spicier, hotter and more aromatic than our malibar pepper.

POPPY SEEDS
These are used as a topping on rolls breads and baked goods. Toasting or
baking them brings out their pleasant flavor and crunchy texture.
You can also grind the seeds to make poppy paste.

RED PEPPER CRUSHED
This is that hot pepper often used in spaghetti or on pizza.

ROSEMARY
This is used in meat dishes, particularly chicken and lamb, stews, soups and vegetables.
Available whole or ground.

SAFFRON SPANISH
This is the dried stigmas of a member of the crocus family. It takes about 90,000 flowers
to make one pound of saffron, and the stigmas must be picked by hand. Saffron is the most
expensive spice in the world; fortunately, a little goes a long way. It’s used in many
Indian dished, in making saffron bread and Danish pastry. And it’s super on rice dished.
Adding a pinch to boiling water before adding rice. The ounce tins are beautiful enough to
display and make a wonderful gift for the serious cook. Available ground or in threads.

SAGE
This is used with baked fish, salad dressings, chowder and pork and is an important
ingredient in country sausage. Available ground or in leaves.

SALT PETER SODIUM NITRATE
For the home sausage-maker.