Fresh and Gourmet Spices

As one of the most popular baking spices in the world, the sweet and warm flavor of Allspice is particularly good in pumpkin pie, banana bread and cookies. Allspice is also the main flavor in barbecue sauces and is used whole in canning, soups and for mulling wines and ciders.

Anise has a pleasant licorice-like taste and aroma similar to fennel but is somewhat sweeter. The aromatic seeds are wonderfully delicious in cookies, cakes, fruit dishes, coleslaw, salad dressings, spicy meats, rye breads and apple pies. Roasting enhances Anise's flavor.

Bay is the leaf of an evergreen tree native to the Mediterranean region. The spice is also known as "Sweet Bay," "Bay Laurel," "Nobel Laurel" and True Laurel." The whole leaf is used in soups and stews and some spaghetti sauces, its flavor strengthens the longer it cooks. Be sure to pull out the leaf before serving.

Extremely fresh, course black pepper that will make the grocery store stuff look pale in comparison.

Caraway has an interesting flavor. Caraway seed is a common ingredient for rye breads, sauerkraut, sausage, cabbage and soups. To enhance Caraway's flavor, lightly toast the seeds before using. Sprinkle whole seeds on breads and cookies or try it freshly ground in carrots, potato and cabbage dishes.

Cardamon is native to India and is often used in many Asian dishes. After Saffron and Vanilla Bean, Cardamon is the Worlds 3rd most espensive spice. Cardamom has a citrus-like, floral, almost soapy flavor containing some green/woody notes very similar to Ginger. Cardamon is the primary ingredient in Chai, use it in baking, rice desserts, pastries, pickling, spiced wines and sausages.

Ground from the finest small red chili peppers of the Capsicum variety. Use Cayenne pepper in your savory dishes, rich sauces and buttery Cajun dishes. Cayenne pepper adds a great taste to egg and cheese dishes.

Celery seed taste is very similar to celery. Ground Celery seed is an excellent addition to tomatoe's and is great enhancer to tomato juice, Bloody Mary's, pickles, pastries and salads. Celery seeds is also used to season many meat, tuna and vegetable dishes.

Chamomile, most of us have heard of it and most of those who have heard of it have enjoyed a cup of Chamomile tea at least once in their lives. That mild, subtle flavor leads to an overall feeling of well-being, as does smelling its delighful apple like scent. it wasn't just hype, or grandma trying to fool you; Chamomile really does give you that good feeling and is wonderful as a subtle flavoring to chiken, fish or pork.

In 1902 German born William Gebhardt created a blend of spices in Texas known as chili powder and it's been used in dishes ever since. Thankfully, cooks realized it had far more potential than just adding it to a big ole' pot of chili. We use chili powder in corn bread, quesadillas, tortilla chips, BBQ sauces, vinegars, marinades, rubs, soups, stews and yes...chili. Chili powder usually contains about 80 percent ground chilies with garlic powder, oregano, and ground cumin. Usually the deeper the color, the more ground chili.