Spices, Herbs & Baking

Organic Indonesian Grade A Cassia/Cinnamon. Delightfully bold, warm, aromatic and flavorful. Cinnamon has many uses and is a culinary delight in cookies, cakes, pies, pancakes, spice blends, ice cream and beverages. Cinnamon also shines in many meat dishes from Mexican to Indian dishes. A sprinkle of cinnamon has huge medicinal benefits and helps the body to maintain blood sugar with as little as 1/4 teaspoon per day.

Israeli Za'atar. Herbal, nutty, and slightly tart. This blend is commonly eaten with pita (which is dipped in oil and then Za'atar) and is versatile enough to use in meats and veggies or sprinkled on hummus. 2 ounces

Blended with Greek oregano, sesame seeds, sumac, and sea salt.  

For a delicious side dish:

1. boil 2 cups of Kalamata olives with 1/2 cup of olive oil for 15 minutes
2. then add 3 tablespoons of this blend
3. simmer 5 more minutes,
4. serve warm or cool!

For a delicious appetizer:

 

Jamaican Jerk Spice Blend. This powerful, flavorful and complex spicy blend is a taste of the Caribbean with just a kiss of sweetness. Wonderful on chicken, fish, salmon, pork chops and shrimp. Blended with allspice, garlic, thyme, coarse black pepper, cinnamon, allspice, cayenne pepper, chipotle chili powder, onion, sugar, and spices. 

Bold, complex, and savory with a slight kick of sweet heat. Works well braised meat or in a stew. 2 ounces

Blended with fenugreek, turmeric, basil, winter savory, cloves, paprika, and spices. 

Organic Lavender Buds. Strong floral aroma and a delicious addition to spice and herbal blends.As a spice, lavender is best known as an important aspect of French cuisine and is an integral ingredient in Herbes de Provence seasoning blends. Lavender may be used on its own to give a delightful, floral flavor to desserts, meats, breads and in tea. The flowers can also be layered within sugar to infuse it with its distinctive aroma for use in cookies and candies. Lavender has been thought for centuries to arouse passions as an aphrodisiac, and today, is one of the most recognized scents in the world.

1 ounce

Put 2 tbsp of lavender in cheese cloth and place it under the seat of your car and enjoy the never-ending aroma of lavender!

Strong lemony and pepper taste, though not overwhelming. An explosion of lemon and pepper for your seafood and poultry. Goes well with just about everything including vegetable and eggs!

Blended with hand peeled lemon zest, coarse black pepper, citric acid, turmeric and garlic. 3 ounces

 

The taste is very similar to regular black pepper, and it is a relative of the species piper nigrum, but with a much hotter taste and an almost earthy, sweet overtone. The long pepper has been used for centuries in Mediterranean, African, Indian, and Indonesian cooking. Long pepper is also used as a spice for a variety of dishes, or as a substitute for regular black pepper. On a global scale, it has been used in pickles, preserves, curries, soups, sauces, or ground up and tossed with fresh fruit. 2 ounces

Louisiana Cajun Spice Blend. Discover the joy of Cajun food. This blend is bold, spicy, and just plain ole fantastic! Great on fish, chicken, turkey, seafood, and potatoes. Makes the perfect rub for your Thanksgiving turkey.

Blended with paprika, granulated garlic, dried onion flakes, oregano, basil, cayenne powder, and white pepper.

Louisiana Creole Spice. This blend is a bold slap to your taste buds Louisiana style. With garlic, onion, black pepper, paprika, salt, cayenne pepper and spices. You will enjoy this blend in rice, meats, stews or pan searing chicken, pork, shrimp or fish. In your face flavor!

Quick fix? Grab a catfish fillet rub with olive oil and generously rub this blend all over and pan sear over high heat for 4 minutes. Flip the fish over, turn down the heat to medium low,  squeeze the juice of 1 lemon directly into skillet and spoon over the fish until it is done cooking about 4 minutes.

Super Bowl Recipe? Grab a pound of chicken wings (discard the tips) toss in a bowl and rub with olive oil, then generously shake on this blend. Roll up your sleeves and mix the wings until they are generously coated. Toss in the oven for 45 minutes at 375 degrees. While you wait make the brushing sauce by combining 1/2 tablespoon of the blend, juice of 2 lemons and a teaspoon of olive oil, stir together. After 45 minutes, brush the wings with sauce and flip over put back in the oven for an additional 30 minutes at 415 degrees. Take the wings out of the oven and generously brush with the sauce and put back in the oven for 15 minutes. Remove from oven and toss with the rest of the sauce. Serve with a side of lemon and an ice cold beer!

 

Madras Curry Moong Dal Lentils are the same as mature mung beans, and are similar in size and texture to lentils. Moong dal, like other legumes are a great source of non-animal protein as well as a fantastic source of dietary fiber and nutrients. Naturally low in fat and high in protein, keep your Moong dal dish healthy by pairing it with low-fat foods, such as vegetables, using a minimal amount of added fat. We have added our Madras Curry Spice Blend, an aromatic blend of Indian spices to the Moong Dal, making this a complete, bold and delicious meal! For the health conscious and the foodie alike! 

8 ounce bag plus spices. SALT FREE

To prepare Madras Curry Moong Dal Lentils:

Boil 2.5 cups of water, add contents of bag, 1 1/2 tbsp. of olive oil and simmer 15 minutes. Add 1 cup of fresh spinach and turn off flame. Salt to taste. Add a bit more water for soup.

1 cup of Moong Dal is equal to:

147 calories

0.77 grams of fat

14 grams of non-animal protein

15.5 grams of dietary fiber (makes you feel fuller)

Essential vitamins and minerals: rich in potassium, calcium, folate and other members of the vitamin B complex. Folic acid also helps with healthy brain function and the reproduction of DNA. It is also important in maintaining good mental and emotional health. Moong dal also contains vitamin E, C and K.

 

Organic Madras Curry Powder. Bold, aromatic, slightly spicy, savory, and complex. Hand blended in small batches for optimal flavor and aroma. From the southern regions of India, comes this classic curry powder. Delicious and perfect on chicken, pork, fish, lamb, or even sprinkled on shrimp! Refillable Bag 2 ounces.

For a treat, sprinkle 3/4 tablespoons of this blend to 1 1/2 cups of cooked rice, 1/2 cup of steamed peas or corn and 2 tbsp of melted butter (or to taste) - simply delicious!

Blended with red chili flakes, turmeric, cardamom, fenugreek, cumin, ginger, cassia cinnamon, brown mustard seeds, and spices.

Known as the meat herb, marjoram can be a welcome condiment on sandwiches, but is generally used with roasted meats, in poultry stuffing, and in spice rubs and marinades.

Take a trip to the Mediterranean! This mild and pleasant blend is very tasty with subtle hints of mint. Great on meat, salads, soups, and vegetables. 2 ounces

Blended with oregano, basil, thyme, marjoram, sage, parsley, rosemary, dill weed, and savory.

The latest craze in season salts, this blend gives a nod to the beautiful Mediterranean. You will love the way the flavor of the herbs, spices and salt infuse with one another! Lovely when sprinkled on potatoes, pork, chicken, or fish.

Blended with nutrient rich pink Himalayan sea salt, marjoram, Greek oregano, celery seeds, paprika, and spices.

Aromatic, savory, and complex.This French blend is used for slow cooking, as the flavor intensifies. It goes great with meat or as a dusting on shrimp.

Blended with bay leaves, coriander, white peppercorns, nutmeg, thyme, rosemary, cloves, and spices. 

Full flavored, slightly sweet, aromatic, bold with heat, Memphis style! Although this rub can be used on all types of meats, it rocks on ribs!

Blended with sweet Spanish paprika, Kosher salt, brown sugar, celery seeds, cayenne pepper, cumin and garlic.

Quick Tip: massage this rub into your ribs the night before you barbecue them. After you cook your ribs, sprinkle a dash of this rub right on top! In Memphis it's tradition to serve your ribs dry with sauce as an option on the side.

Oregano is a warm and aromatic yet slightly bitter herb. The best quality oregano is grown in warm dry climates and has a pungency that numbs the tongue. Sunlight encourages the concentration of the essential oils that give oregano its flavor. Mexican oregano is a plant in the verbena family that has an even stronger flavor and more aromatic than that of Greek or Italian oregano and is used in Mexican cooking where bold flavors are a must. 1 ounce 

Recipe using this herb

Aromatic, savory, authentic and delicious. This hand crafted blend takes your taste buds on a spice journey to Mexico. Wonderful on chicken, fish, pork, potatoes or in stews.

Blended with lemon peel, orange peel, Mexican oregano, cumin, and spices. 

Strong mint aroma and taste. Mint has a high menthol content, and is often used in Mediterranean cooking, in tea and for flavoring ice cream, in confectionery, spice blends and chewing gum.

This superior complex blend of spices are sure to please. Think shish kebab with rice pilaf or a nice lamb chop!

Great for lamb and as a marinade (1/4 cup of blend, add 1 cup dry red wine and 1/2 cup olive oil). Equally delicious on vegetables.

Blended with cilantro, parsley, mint, onion flakes, marjoram, cumin, cinnamon, white pepper, cayenne powder, cloves, cardamom, and nutmeg.

Mulling Spices. Aromatic, bold, slightly sweet, hints of licorice with a spicy bite of ginger. Nothing beats a great glass of wine other than a great mug of mulled wine around the holidays! Works great with apple cider as well...let's not forget the kiddies (wink!).

Blended with cardamom, cloves, Cassia cinnamon chips, star anise, allspice, dried ginger and orange peel.

Mulled Wine Recipe:

• To a large pot, add one bottle of red wine. Cover and bring to a very low simmer. DO NOT BOIL, doing so will boil away the alcohol.
• To brew, as soon as wine begins to simmer, combine spices together in a steeping bag and add to simmering red wine (NOTE: Promptly remove the steeping bag within 15 minutes of simmering to avoid bitterness!)
•  Enough for 3 to 4 bottles of wine
• If you do not have a steeping bag, use a strainer to strain out the spices, no worries
• ENJOY!