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Because we blend this mixture in small weekly batches, our curry maintains its freshness for much longer than curry produced by other larger spice companies. We combine traditional Indian flavors with a delicate touch of heat.
No more peeling! 100% pure California garlic, great for sauteing or for use in homemade marinades. Just like our regular minced garlic, but roasted for a slightly toasted depth of flavor.
All of mustard seeds, brown, yellow, and black are either grown in North Dakota or Alberta. The difference between these varieties is more an issue of pungency than flavor. The black and brown seeds, nearly indistinguishable in flavor, are the mildest.
Yellow mustard seeds are grown in North Dakota or Alberta, Canada. The yellow seed has a fresh clean aroma and a pungent biting flavor with substantially more heat.
With a coarse feel, ground yellow mustard is a very popular ingredient of dry seasoning and spice blends. Mix with vinegar, honey, and other herbs to create a fast and fresh mustard.
Made from dehydrated onions, Onion Powder is a great way to add onion flavor. Easily add a bit of onion flavor to any dish, with one shake of a jar. A perfect addition to marinades and rubs.
Indispensable to tomato based sauces and Italian and Spanish dishes. We buy whole leaf Mediterranean oregano for its aroma and mild sweet flavor.
Use in a dry seasoning for meats or root vegetables. Add a pinch of the hot paprika to soups, sauces, marinades or dressing for color and a wonderful flavor.
Our paprika is sweeter and fruitier with a vibrancy of color that will add brilliance to any dish. Not just for garnishing, our paprika imparts wonderful flavor and aroma to everything from Spanish Paella to Thai Red Curry.
Paprika is a mild chili powder made by grinding sweet red paprika chilies after the seeds have been removed. It has a nice dark orange color and a sweet peppery aroma. This Paprika has been imported from Spain.
Parsley is chosen for both looks and mild grassy flavor. Popular and versatile it blends well with many other herbs. 1 tsp. = 1 TB fresh. Add to cooked dishes at the last minute.
Green peppercorns are harvested before the peppercorns reach maturity and then freeze dried, allowing them to be re-hydrated later for use in soups, stocks and casseroles. May also be crushed easily and usable in a grinder.
Pink peppercorns are in fact not peppercorns at all. They have a delicate, fragrant, sweet, and initially mildly piquant flavor. They are reminiscent of a mild citrus zest and sweet berries. They have a rich rosy color that adds elegance to any cuisine.
White peppercorns, grown in Indonesia, are the ripest of the peppercorns, with distinct flavor and aroma. White peppercorns have a traditional rich, somewhat hot flavor that works nicely in soup, on grilled meat or poultry.
Slightly different from other pickling recipes. Vanns adds chili peppers, fenugreek and coriander to our mix for an extra burst of flavor. Use to pickle your favorite vegetables, or add to your poaching water to cook shrimp.
Native to the Mediterranean, our Poppy Seeds are known for their excellent blue color and slightly nutty flavor. They are wonderful in desserts, breads, rolls and other baked goods or even as a dessert topping.
A more complex flavor profile, this poultry seasoning has paprika, sage and a vast combination of spices and herbs. Rub it in and on your poultry or put in a compound butter and put under the poultry skin.
Warm and festive spices mingle to evoke the spirit of autumn. Sprinkled on ice cream, baked with sweet potatoes, or added to your favorite dessert recipe, Pumpkin Spice brings holiday cheer to the rest of the year.
These delicious, bittersweet leaves, which grow wild around the Mediterranean coast, are best when ground into a rub for poultry, meat or fish.
Dried rosemary is an excellent substitute for fresh. Best when used as a rub for poultry, meat or fish.
Sage pairs beautifully with eggs, ravioli, white beans and all poultry dishes. Use sparingly so as not to overwhelm.
Saigon (or Vietnamese) cinnamon, a member of the cassia family, has the boldest flavor and odor of all the various cinnamon due to its higher volatile oil content.
Smoked over Pacific Northwest Alderwood, this salt has an intense smokiness that is just splendid on all meats and anything grilled.
The aroma and piquant flavor of savory goes well with chicken, meat, soup and salads. It blends well with other herbs and brings out their flavors.