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Vann's Spices Aleppo Pepper is also known as Halaby Pepper. Aleppo pepper is a bright red flake and moderately spicy.
Bay Leaves are used in soups, stews, meat and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaisse and bouillon.
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.
Vanns Spices version of a classic French-blend of savory herbs. Commonly used to flavor soups and stews, and stocks.
The small seeds have a pungent aroma with a flavor that is sharp, but faintly sweet. Caraway seeds are not technically seeds, but a fruit.
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.
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
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.
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.
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
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.
Chervil is faintly reminiscent of parsley and mild tarragon. Use in poultry, seafood, vegetables, vinegar, and soups.
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.
Chipotle Chili Powder has a wonderful hot & smoky flavor. It is created in Mexico by finely grinding smoked, dried, jalapeno peppers. The peppers are allowed to fully ripen to a bright red before harvest and smoking.
Use Vanns Pure Chili Powder in all of your Tex-Mex recipes, spice up burgers or add flair to chili and chicken recipes.
An easy and authentic way to add a Chinese flavor to any dish. Of course indispensable for Sichuan recipes, but also ideal when stir frying pork, chicken or vegetables.
A versatile herb from the coriander plant. Cilantro is a complex flavor with hints of pepper, sage and lemon.
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.