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Our Gumbo File is pure sassafras and is used as a traditional flavoring and thickening agent in Louisiana-style gumbo.
Use our ground ginger for all baked goods, Asian and Indian cooking as well as for chutneys, pickles and marinades.
100% California garlic that has been dehydrated and milled to a course cornmeal like consistency.
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.
Made from ground fennel seed. Fennel seed is native to the Mediterranean and is now grown in many parts of the world including India.
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.
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.
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.
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.
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.
A versatile herb from the coriander plant. Cilantro is a complex flavor with hints of pepper, sage and lemon.
Traditionally combined with black tea, milk and sweetener, this aromatic blend of sweet spices is also a wonderful addition to your favorite brownie, cake or hotcake recipe.
Celery seed is a spice used in salads, sauces, dressings, brines, and dry rubs. It's available in whole seed and ground. In its whole form, it's a small seed, about the size of a poppy seed, with a dark brown color. When ground it is a fine, dark greenish
Cayenne is ground red hot chili peppers. At 40,000 on the Scoville scale, it's perfect to add heat to just about any dish, sauce or baked good.
Pure crushed red pepper has a vibrant, red color from the flakes and is lightly flecked with yellow seeds. It has a slightly fruity, chili pepper aroma with a consistently spicy heat. Add just a pinch to kick up the flavor of your favorite foods.
Cardamom has a complex, distinct flavor. It has a minty, spicy, and citrusy taste with a hint of earthiness associated with herbs. Its flavor goes very well with cinnamon, nutmeg, allspice, cloves, ginger, and other aromatic spices.
Cardamom has a complex, distinct flavor. It has a minty, spicy, and citrusy taste with a hint of earthiness commonly associated with herbs. It is also quite aromatic. Its flavor goes very well with cinnamon, nutmeg, allspice, cloves, ginger, and other aro
Decorticated cardamom is the seeds from within the actual cardamom pod. This means that you don't have to crack the pods. Instead, simply grind as needed. You'll find the cardamom flavor to be spicy, floral, with hints of grapefruit and ginger.
Vanns Spices version of a classic French-blend of savory herbs. Commonly used to flavor soups and stews, and stocks.
Blackening seasoning is a mixture of chili powders, herbs and spices. It is spicy and piquant, very much a cross between Cajun and Creole seasoning blends. If you enjoy Cajun and Creole cooking, you’ll love blackening as well.
Our Vanns premium-grade pepper is coarsely cracked, not ground. Great when pressed into meats!
Bay Leaves are used in soups, stews, meat and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaisse and bouillon.