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Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. They have been cut into 2.75” pieces for us. Use to mull cider, season rice, or as a stirrer for warm beverages.
Ground from the small, dried, nailed shaped, unopened flower buds native to the Moluccas Islands. They have a sweet, somewhat penetrating flavor that should be used sparingly.
Ground from the small, dried, nailed shaped, unopened flower buds native to the Moluccas Islands. They have a sweet, somewhat penetrating flavor that should be used sparingly.
Ground from the harvested coriander seed of the cilantro plant and has a pleasantly sweet, floral taste and smell.
Coriander is the seed of the cilantro plant and has a pleasantly sweet, floral taste and smell.
Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is also used to produce a creamier texture in sugary desserts such as candy and frosting.
Cumin can be used to season many dishes, as it draws out the natural sweetness. It is traditionally added to curries, enchiladas, tacos, and other Middle-Eastern, Indian, Cuban, and Mexican-style foods.
The smell of cumin is strong and heavy and bitter in character which provides a distinctive warm flavor. Cumin is essential in mixtures such as garam masala and panch phoron.
Dill seed is aromatic, slightly pungent, light brown, with a strong but pleasing flavor. We find that dill grown in the northern part of India produces larger seeds, which have higher oil content.
Dill weed, with its deep green color, is useful as a garnish and complements perfectly salmon, cucumber dishes and dips.
Toasting fennel seeds accentuates their flavor. Fennel seed added to meatballs, meat loaf, or sausages gives an authentic Italian flavor. Saute fennel seed with sliced peppers, onion, and sausage for a quick sandwich.
Made from ground fennel seed. Fennel seed is native to the Mediterranean and is now grown in many parts of the world including India.
This spice is primarily associated with Indian cuisine and is an essential ingredient in Curry Powders. The ground Fenugreek has a dull, yellow color and powdery texture.
A classic French herb blend, used to season soups, sauces, omelets and meats. Can also be combined with extra virgin olive oil to create a dip for bread. Crumble in your hands just prior to use to help release the natural oils.
Fleur de Sel (flower of salt) is the premier condiment salt. This artisan sea salt is comprised of "young" crystals that form naturally on the surface of salt evaporation ponds.
This blend of spices from the colder climates of Northern Indian adds a sense of warmth to the mouth. Ours contains sweet, mellow spices such as cinnamon, cardamom, cloves, and mace, among others.
100% California garlic that has been dehydrated and milled to a course cornmeal like consistency.
Use our ground ginger for all baked goods, Asian and Indian cooking as well as for chutneys, pickles and marinades.
Indigenous to the coast of West Africa and also known as Melegueta pepper, this spice is related to cardamom. These tiny grains have a hot and peppery taste and the aroma of cardamom.
Not only can Nutmeg be used as a baking spice for cakes, sweets and preserves, but it also pairs well with spinach, cheese dishes and bechamel sauces.
Ground Mediterranean oregano. Great for use in rubs. Indispensable to tomato based sauces and Italian, Mexican and Spanish dishes.
Our Gumbo File is pure sassafras and is used as a traditional flavoring and thickening agent in Louisiana-style gumbo.
Herbs de Provence contains the traditional herbs and spices that flavor the dishes from an area of Southern France. Vanns version of the blend contains, thyme, basil, savory, rosemary, and lavender, among other spices.
Jurassic Salt, also known as Himalayan salt, is mined from evaporated seas that flowed freely during the Jurassic period. High mineral content, light pink in color, nice briny ocean flavor.