Allspice - ground
uses: allspice complements beef, pork, chicken, sausages, fish, cheese, pickles, stews fruit, cakes, biscuits or mix with orange juice. stir into fruit salads or stewed fruit in many Caribbean dishes for an authentic taste.
Allspice - whole
add to a pepper mill for a delightful alternative flavour. Also used in our cider/wine mix and pickling spice
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Country of Origin: Sryia
Anise seed is a plant from PIMPINELLA ANISUM, a plant in the parsley family. It is related to Caraway, Dill, Cumin, and Fennel. Anise seeds have a licorice like flavour. Anise seeds are native to Eastern Mediterranean, and is grown in Egypt, Mexico, Spain, and Turkey
USES: anise is used widely in pastries, such as cookies, cakes, breads, cheese, pickles, stews, fish and shellfish. Anise will suit sweet or savory dishes. Roasting whole Anise will enhance the flavour and anise is easy to grind. Anise makes a soothing tea and its oils are used in making liqueurs. .
ANISE SEEDS AVAILABLE IN ORGANIC
Country of Origin: China
Anise Star is the fruit of a small evergreen tree of the Magnolia family, native to southwest China. Anise Star is also grown in Japan and southeast Asia. Anise Star consist of approximately eight points with small pods in each section. Anise Star is similar to anise seeds, however with a stronger liquorice like flavour, which comes primary from anethole oil. Anise Star is picked before in can ripen and is dried.
Uses: ground anise star is the dominant spice in our Chinese 5 spice blend. Anise Star is used to flavour both sweet and savory dishes. It is used in Asian dishes to flavour chicken and pork, liquers, soups, stews and teas. Try substituting with anise seeds only use 1/2 as much and pods on their own are a delightful treat. ANISE STAR
Available ground or whole
ANNATTO
CURRENTLY NOT AVAILABLE. SPECIAL REQUEST ONLY.
MINIMUM AMOUNT MAY APPLY
ARROWROOT POWDER DERIVED FROM THE MARANTA ARUNDINACEA A TROPICAL PERENNIAL PLANT, NATIVE TO CENTRAL AMERICAN AND THE WEST INDIES. ARROWROOT HAS LONG BEEN USED IN MAKING CLEAR GLAZES FOR FRUIT PIES.
USES: AS THICKENING AGENT FOR CLEAR SAUCES, GRAVIES, SOUPS STIR FRIES, & FRUIT PIES,
DISSOLVE 2-3 TSP PER CUP.
BARBEQUE SEASONING
Country of Origin: Canada - our own house blend
A blend of spices & herbs with brown sugar and a pinch of salt.
SPECIAL ORDER ONLY
USES: GARNISH, BAKED POTATOES, SALADS, PIZZAS, SOUPS & DIPS.
Country of origin: Egypt, USA
Basil is a member of the mint family
USES: Basil can be used in most tomato based recipes; spaghetti sauces, soups, stews. Also use with fish, chicken, eggs, rice dishes and with pizza. Make your own pesto, basil, garlic, cheese, and pine nuts.
For tomato soup, add a teaspoon of finely chopped basil 5 minutes before service for each portion of soup. For tomato sauce for pasta or pizza, ADD1/4 cup for each two cups of tomatoes and simmer for the last 15 minutes before use. ADD TO softened butter and a little stock to baste poultry while roasting. Basil and garlic are very compatible flavoURS
Country of Origin: Turkey
The aromatic leaf from the evergreen bay laurel tree, native to the Mediterranean.
USES: BAY LEAVES COMPLEMENT CASSEROLES, STEWS, SOUPS, SAUCES, SEAFOOD, STOCK, GRAVY, VEGATABLE DISHES. THE STRENGTH AND FLAVOUR OF BAY INCREASES WITH COOKING TIME.
THE LEAVES ARE USED IN OUR BOUQUET GARNI, REMOVED BEFORE SERVING
ALSO AVAILABLE IN ORGANIC
HERBS ADD TONS OF FLAVOUR TO FOOD WITHOUT USING BUTTER OR SALT, AND HERB BLENDS ARE THE EASY AND INEXPENSIVE WAY TO GET MANY FLAVOURS IN ONE JAR. BOUQUET GARNI IS A TRADITIONAL HERB BLEND FOR BAKED CHICKEN OR FISH, PORK, OR POT ROAST.
CRUMBLE AND SPRINKLE ½ TSP. PER POUND ON FISH OR CHICKEN BREAST BEFORE BAKING OR
RUB ONTO THE SURFACE OF ROAST BEFORE COOKING.
USES: TO FLAVOUR THE SOUPS, STEWS, SAUCES, OR ANY OTHER DISH WITHOUT ACTUALLY BEING LEFT IN. TIE IN A CHEESE CLOTH FOR EASY REMOVAL AT THE END OF COOKING.
A MIXED FROM: PARSLEY, CHIVES, THYME, AND BAY LEAVES.
THIS IS OUR OWN HOUSE BLEND: A MIX OF PAPRIKA, GARLIC, MUSTARD, BASIL, THYME, BLACK & WHITE PEPPERS & CAYENNE.
USES: ON THE HOT SIDE- BASTE FOR FISH, CHICKEN & MEATS USE IN SAUCES, AND MARINADES & BLACKEN CHICKEN OR FISH.
Country of Origin: Canada
USES: CARAWAY COMPLEMENTS CABBAGE, POTATOES, ONIONS, CARROTS, COLESLAW, SAUERKRAUT, PORK, CHEESE, PICKLES, CAKES, BISCUITS, AND RYE BREAD.
CARAWAY SEEDS - WHOLE
For enhanced flavor, lightly toast Caraway Seed before use in cheese dishes or potato salad.
CARAWAY SEED - WHOLE IS AVAILABLE ORGANIC
CARDAMON
Country of Origin: Guatemala, India, Nicaragua
Native to India, Cardamon seeds add extreme flavour to meats and vegetable dishes. Cardamon seeds can be used, whole, crushed or ground.
USES: CARDAMON COMPLEMENTS FISH, MEAT, CURRIES, RICE, FRUIT, PASTRIES, MERINGUE, CREAM YOGHURTS, PICKLES, LIQUEURS, COFFEE & USED IN AN INDIAN SPICE TEA.
CARDAMON GROUND HAS A STRONG FLAVOUR AND IS EASY TO USE ESPECIALLY FOR BAKING OR TO ADD FLAVOUR TO COFFEE.
USES: IMPORTANT INGREDIENT IN MEAT, CURRIES, RICE, VEGETABLE DISHES, FRUITS, PASTRIES, PICKLES, AND LIQUEURS, COFFEE & USED IN AN INDIAN SPICE TEA.
CAYENNE
Country of Origin: India
Cayenne is a pure ground chilies. It adds a hot, fiery taste to dishes and should be used with caution.
Scoville heat units: 45,000 - 50,000
USES: USE IN INDIAN, THAI AND MEXICAN DISHES. ADD TO CHILI CON CARNE, SAUCES, STIRE FRIES, MEAT DISHES, DIPS & DRESSINGS, FOR AN EXTRA BITE. STORE IN A COOL, DRY PLACE.
CELERY
Modern celery was cultivated from wild celery in the seventeenth century, however was used for centuries.
USES: CELERY SEEDS SHOULD BE CRUSHED BEFORE USING OR TRY WHOLE SEEDS IN BREADS. SPRINKLE OVER CRACKERS, SALADS, SOUPS, SAUCES & STEWS.
CELERY SEEDS GROUND
USES: WITH PICKLING, VEGETABLES, SALAD DRESSINGS, BREADS, SOUPS, STEWS AND TOMATOES BASE RECIPES MIX WITH SALT TO MAKE CELERY SALT.
CELERY SALT
Celery salt is our own house blend of ground celery seeds and refined sea salt. Celery salt is traditionally used as a garnish in beverages. Add to a the rim of any glass. Can also be added to soups stew and pasta sauces.
CHERVIL FLAKES
USES: CHERVIL FLAKES COMPLIMENTS SOUPS, SALADS, FISH DISHES, GREEN SAUCE, DECORATION OF COLD & WARN DISHES. ADD AT THE END OF COOKING.
MEXICAN CHILI POWDER
Country Of Origin: USA
Ingredients: Chili, cumin. oregano, spices, garlic, salt.
However may also contain additional spices such as: cayenne, paprika, pepper, cloves, cinnamon, coriander, mace, nutmeg or turmeric.
Uses: used in many dishes such as barbeque sauce, dips, egg dishes, hamburger, meat loaf and to season chili con carne.
CHILI CRUSHED
Country of Origin: China, India
Chili crushed is used in Mexican, Indian and South East Asia cookery. Chili crushed can be hot, used sparingly to taste.
Scoville heat units: +/- 39,000
Uses: crushed chili can be added for any topping, for an extra bite: such as cheese dishes, tomato based pastas, and especially pizzas.
CHILI PEPPERS WHOLE
Country of Origin: China, India, Mexico
Are from the capsicum family and are very hot. Whole chilies are used in curries and Mexican cooking.
USES: HOME MADE SALSA. IN A POT BRING 2 CUPS OF WATER TO A BOIL, ADD 2 TOMATOES, 2 CHILI WHOLE, 2 GARLIC CLOVES & ¼ WHOLE ONION.
BOIL FOR 4 MINUTES OR UNTIL SOFT ADD SALT TO TASTE. REMOVE FROM STOVE & COOL POUR INTO BLENDER & PUREED. ENJOY!
CHINESE 5 SPICE
Chinese 5 Spice is a blend of Anise Star, Fennel, Pepper, Clove, and Cinnamon
USES: SPRINKLE ONTO SPARE RIBS, ROAST PORK AND DUCK BEFORE COOKING OR MIX STIR FRIES, SWEET & SOUR SAUCES AND RICE DISHES.
CHIVES
Country of Origin: China, Taiwan
are a member of the onion family. Add to egg dishes, salads, soups or sauces. Add to the dish at the end of preparation.
CIDER WINE MIX
DIRECTIONS: USE WITH CIDER, WINE, OR FRUIT JUICE FOR A NON-ALCOHOLIC OPTION.
MIX ¼ CUP OF MIX WITH 1 LITRE OF BEVERAGE INA LARGE POT. HEAT TO JUST BELOW BOILING POINT AND SIMMER FOR 15 MINUTES. STRAIN & ADD SUGAR IF DESIRE. ENJOY!
INGREDIENTS: ORANGE PEEL, CINNAMON, ALLSPICE, AND CLOVES.
CILANTRO
Country of Origin: USA
CILANTRO IS THE LEAF OF CORIANDER PLANT. CILANTRO IS ONE OF THE MOST DISTINCTIVE FLAVOURS IN MEXICAN SALSAS, SOUPS, SALADS AND MOST OF MEXICAN FOOD.
Uses: Cilantro compliments soups, stews, stir-fries, chicken, fish, curries, rice, and tomato sauces.c
USED IN ASIAN, ORIENTAL, MIDDLE EASTERN AND LATIN AMERICAN DISHES.
CINNAMON
Country of origin: Indonesia
Family : LauraceaeGenus : CinnamomumSpecies : C. BurmanniiBinomial Name : Cinnamomum Burmannii Synonyms : Padang Cassia, Indonesian Cinnamon,KorintjeIndonesian Name : Kayu Manis Padang
Cinnamon is the inner bark of a tropical evergreen tree of the Laurel Family. There are over 300 species within this genus.
Notable within this species is cinnamomum. Species under this genus is cinnamonmum burmannii, cinnamomum cassia, cinnamomum zeylanicum, cinnamomum aramaticum camphora and cinnomomum loureiroi
Two main varieties are cinnamomum cassia and cinnamomum zeylanicum
Cassia is one of the oldest of the spices, this is grown in Indonesia. This is the most abundant cinnamon in Canada and USA
The other variety cinnamomum zeylanican is native to Sri Lanka, although now grown in most hot tropical region. Both cinnamomum species contain many of the same components, but the bark and oils from cinnamomum cassia can be described as the coarser species of cinnamon.
Cinnamon sticks are made from long pieces of bark, that are rolled, pressed and dried. Cinnamon aldehyde is the principal flavour giving oil.
CINNAMON GROUND
USES: BEVERAGES, CAKES, BREADS, MILK PUDDINGS, MEAT AND GAME STEWS, VEGETABLES, APPLE DISHES, FRUIT DESERTS AND HOT MILLED IN MEXICO, IT IS DRUNK WITH COFFEE AND CHOCOLATE AND BREWED AS A TEA. CINNAMON IS USED IN OUR GARAM MASALA. CINNAMON SHOULD NOT BE ADDED TO BOILING WATER
CINNAMON STICKS
USES: ADDS FLAVOUR TO HOT DRINKS SUCH AS CHOCOLATE, COFFEE, MULLED WINE & / OR SPECIALTY DISHES AND DRINKS. ADD A FEW STICKS TO COFFEE OR TEA, STIR HOT CHOCOLATE DRINK, AND IS USED IN OUR CIDER / WINE BLEND.
CLOVES
Country of Origin: Indonesia, Madagascar
Cloves are the dried flower buds of a species of a evergreen tree, Myrtaceade.
AVAILABLE WHOLE OR GROUND. USED IN MEAT AND VEGETABLE DISHES, SOUPS, SAUCES, STEWED FRUIT, PASTRIES AND MULLED WINE. REMOVE WHOLE CLOVES FROM A DISH BEFORE SERVING.
CLOVES WHOLE
USES: CLOVES COMPLIMENT HAM, GINGERBREAD, ONIONS, RICE, APPLES, CAKES, BISCUITS, DESSERTS, MULLED WINE, CHINESE AND INDONESIAN DISHES. STUD ONIONS OR HAM WITH WHOLE CLOVES.
CLOVES GROUND
USES: FOR CAKES, COOKIES, DESSERTS, CAKES, APPLES, GINGERBREAD, MULLED WINE, CHINESE AND INDONESIAN DISHES.
COLESLAW SEASONING
USES: SPRINKLE OVER COLESLAW OR ADD TO MAYONNAISE & SOUR CREAM FOR DIPPING SAUCE.
INGREDIENTS: DILL WEED, BASIL, POPPY SEEDS, CELERY SEED & PEPPER
CORIANDER
Country of Origin: Canada, USA
Coriander is an annual herb, Coriandrum sativum, in the family Apiaceae.
The dried seeds and the leaves are the most common part used in cooking.
Cilantro - leaves
Seeds - used whole or ground
CORIANDER - WHOLE
USES: CORIANDER COMPLEMENTS- PORK, CURRIES, MIDDLE EASTERN DISHES, VEGETABLES, STEWED FRUIT, CHUTNEY, PICKLES, CAKES, BISCUITS, LENTILS. USED FOR FLAVOURING GIN & IN PICKLING SAUCE
CORIANDER - GROUND
USES: CORIANDER COMPLEMENTS- PORK, CURRIES, MIDDLE EASTERN DISHES, VEGETABLES, STEWED FRUIT, CHUTNEY, PICKLES, CAKES, BISCUITS, LENTILS. USED IN INDIAN, MALAYSIAN AND INDONESIAN DISHES.
CREAM OF TARTAR
CREAM OF TARTAR IS AN ACIDIC POWDER. & MIXED WITH BAKING SODA, MAKES BAKING POWDER. USES: TO STABILIZE AND INCREASE THE VOLUME OF BEATEN EGG WHITES. IS ALSO USED TO GIVE A CREAMIER TEXTURE TO CANDY AND FROSTING. 1TSP BAKING POWDER= 1/4 TSP BAKING SODA+ 1/2 TSP CREAM OF TARTAR.
CUMIN
Country of Origin: Canada, China,
India, USA
Cumin is the seed of the herb, Cumin is the dried seed of the herb Cuminum cyminum,
and is a member of the parsley family.
USES CUMIN COMPLIMENTS- CHICKEN, LAMB, CHEESE, VEGETABLES, RICE, LENTILS, CURRIES, MEXICAN DISHES, TOMATO SAUCE, BREAD. CUMIN HAS AN AFFINITY WITH DRIED BEANS AND PULSES. CUMIN IS AN ESSENTIAL INGREDIENT IN CURRY POWDERS AND BLENDS
CURRY MADRAS
Our curry powder is a family recipe using only the finest spices and herbs from around the world.
Please note: There is no salt, garlic or fillers added............. enjoy.
Uses: baste for chicken, meats, fish, marinades, sauces, soups, rice and vegetable dishes.
DILL SEEDS
Both Dill seed and Dill weed come from the same plant, and are not good substitutions for each other.
USES: PICKLING, MEATS, SEAFOOD, SOUPS, CHEESES, AND BREAD
DILL WEED CALIFORNIA
Imported from the state of California
USES: DILL WEED COMPLEMENTS- CHICKEN, FISH, VEGETABLES, EGGS, MINCED MEAT, CHEESE, SALADS, SOUPS, & PICKLES. ALSO USE AS A GARNISH.
FENNEL SEEDS
Country of Origin: Egypt, India
USES: FENNEL COMPLEMENTS- FISH, PORK, VEAL, POTATOES, RICE, EGGS, CHEESE, PICKLES, APPLES . BREADS, CURRIES & SAUSAGES CRUSH SEEDS TO RELEASE FLAVOUR OR TRY ROASTING BEFORE USING.
FENUGREEK SEEDS
USES: THE SEEDS ARE VERY BITTER IN ITS RAW STATE AND SHOULD BE LIGHTLY ROASTED BEFORE USE. WHEN GROUNDED FENUGREEK IS THE DOMINATE SPICE IN CURRY ALSO USE IN BREAD, PICKLES & CHUTNEYS.
FINE HERBS
Our own custom blend of premium herbs.
USES: OUR SPECIAL BLEND OF HERBS WILL GARNISH ANY EGG DISH, CHICKEN, FISH, SOUPS, STEWS &/ OR SALADS
INGREDIENTS: PARSLEY, BASIL, MARJORAM, CHIVES, SAVORY, & THYME.
GALANGAL
Closely related to the ginger family
GARAM MASALA
USES: OUR BLEND OF GARAM MARASLA CAN BE STIRRED INTO CURRIES AT THE END OF COOKING TO FURTHER ENHANCE THE SPICY FLAVOURS. OR SPRINKLED OVER GRILLED MEATS, POULTRY, OR FRUIT SALADS.
INGREDIENTS: CARDAMON, CINNAMON, CLOVES, CUMIN, CORIANDER, PEPPER.
GARLIC
Country of Origin: China, USA
GARLIC POWDER
Uses: add to most savourt dishes, including sauces, marinades, casseroles, soups and stuffings. Sprinkle into salads such as coleslaw, pasta and rice.
NOTE: 1/8TSP= I CLOVE OF FRESH GARLIC
GARLIC- GRANULATED
USES: ADD TO MOST SAVOURY DISHES, INCLUDING SAUCES, MARINADES, CASSEROLES, SOUPS AND STUFFINGS. SPRINKLE INTO SALADS SUCH AS COLESLAW , PASTA AND RICE. NOTE: 1/8TSP= I CLOVE OF FRESH GARLIC
GINGER- GROUND
Country of Origin: China, Indonesia
USES: GINGER COMPLIMENTS- CURRIES, STIR FRIES, HAM, FISH, FRUIT, BISCUITS, CAKES, COOKIES, PUDDINGS, PICKLES, CHUTNEY, STEWS, SOUPS, CHEESE DISHES, PICKLES, ORIENTAL AND SOUTH EAST ASIAN DISHES.
HORSERADISH
ITALIAN SPICES
Country of Origin: Canada - Our own house blend
USES LASAGNA, SPAGHETTI, STEWS, TOMATO SAUCES, NOODLES, SOUPS, AND ANY MEAT DISH
INGREDIENTS: BASIL, OREGANO, ROSEMARY, SAGE, SAVORY & THYME.
JUNIPER BERRIES
USES: JUNIPER BERRIES ARE PRIMARILY USED WITH GAME. ALSO USED IN MARINADES, SAUCES, STUFFING, SAUSAGES & LIQUEURS. LIGHTLY CRUSH THE BERRIES BEFORE USE TO RELEASE: A BITTER SWEET, PINE FLAVOUR.
LEMON GRASS
Lemon grass is a genus of grasses, cymbopogon citratus.
It has a citrus flavour and can be used dried, or fresh.
Uses: lemon grass is used in Asian and Caribbean cooking. Soak in hot water before using. This is a very pungent herb, use in small amounts. Add to soups, curries and stews. This has a light lemon flavour and is used to make teas.
LEMON PEEL GRANULATED
Country of Origin: Spain
USES: MARINADES, SAUCES, STEWS, MULLED DRINKS, CAKES, PASTRIES, CANDY, & GREMOLADA 1 TABLESPOONS= 1 SMALL LEMON
LEMON PEPPER
Country of Origin: Our own house blend
USES: OUR BLEND OF LEMON PEPPER CAN BE USED IN PLACE OF PEPPER OR SALT FOR A ZESTY TASTE. ADD TO BUTTER OR OLIVE OIL FOR A GLAZE. ADD TO FISH, SEAFOOD, CHICKEN, VEGETABLES, & PASTA DISHES.
INGREDIENTS: SPICES, LEMON PEEL, CITRIC ACID & SALT.
MACE
USES: MACE IS THE OUTER COATING OF NUTMEG & HAS A MORE DELICATE FLAVOUR FOR LIGHTER DISHES. MACE COMPLEMENTS- BEEF, SEAFOOD, VEAL, VEGETABLES, POTATOES, TOMATO AND WHITE SAUCE, QUICHES, STEWED FRUIT, BISCUITS, CAKES, &DAIRY PRODUCTS.
MARJORAM
Country of origin: Egypt
USES: A SOFTER COUSIN TO OREGANO- MARJORAM COMPLIMENTS- CHICKEN, VELA, PORK, FISH, PIZZA, TOMATOES, VEGETABLES, CHEESE DISHES, EGGS, STUFFINGS, SAUCES, SOUPS, ITALIAN AND MEXICAN DISHES.
MINT
There are many varieties of mint, with peppermint and spearmint being the most common.
PEPPERMINT: used to flavour candies, desserts, liqueurs.
SPEARMINT: used for a mint sauce or mint jelly, excellent with lamb, carrots, peas and potatoes. Also used to make tea.
MUSTARD
MUSTARD YELLOW GROUND
USES: SOUPS, STEW, SAUCES, CONDIMENT FOR STRONGEST FLAVOUR, MIX WITH COLD WATER & LET IT STAND FOR 10 - 30 MINUTES. ADD MUSTARD TOWARDS THE END OF THE COOKING.
MUSTARD SEEDS- BROWN
USES: MUSTARD SEED COMPLEMENTS- PORK, KIDNEYS, VEAL, RABBIT, FISH, VEGETABLES, CHEESE, PICKLES. BROWN MUSTARD SEED HAS A STRONGER FLAVOUR & IS MORE PUNGENT THAN YELLOW MUSTARD SEED.
NUTMEG
Country of Origin: Indonesia
NUTMEG- GROUND
USES: NUTMEG IS EXCELLENT IN DISHES MADE WITH MILK AND CHEESE, SUCH AS RICE PUDDING, BÉCHAMEL SAUCE, WHIPPED CREAM &EGGNOG. ADD NUTMEG TO PASTA, SAUCES, & STUFFINGS. ADD A PINCH OF NUTMEG TO VEGETABLES SUCH AS SPINACH.
NUTMEG- WHOLE
USES: SIMPLY GRATE THE WHOLE NUTMEG USING A FINE GRATER. NUTMEG IS EXCELLENT IN DISHES MADE WITH MILK AND CHEESE, ADD NUTMEG TO PASTA, SAUCES, STUFFINGS &VEGETABLES.
ONION
USES: ONION COMPLIMENTS CASSEROLES, SOUPS, STEWS, AND SAUCES, AS WELL AS SALADS, DIPS, PIZZA AND BREAD. DRIED ONION CAN OFTEN BE USED IN PLACE OF FRESH AND IS MORE CONVENIENT.
ORANGE PEEL- GRANULATED
USES: MARINADES, SAUCES, STEWS, MULLED DRINKS, CAKES, PASTRIES, CANDY, SUGAR & IN GREMOLDA. 2 TABLE SPOONS = 1 SMALL ORANGE
OREGANO
Country of Origin: Mexico, Turkey, and USA
USES: OREGANO COMPLIMENTS- CHICKEN, VEAL, FISH , PIZZA, TOMATOES, VEGETABLES, CHEESE DISHES, EGGS, STUFFINGS, SAUCES, SOUPS, ITALIAN AND MEXICAN DISHES.
PAPRIKA
Country of Origin: Hungary, Peru, Spain and USA
Paprika is made from grinding of dried fruits of Capsicum annuum.
Please note: There are many varieties of paprika and paprika Hungarian and Spanish denotes the style of Paprika not the country of origin.
PAPRIKA- HUNGARIAN
USES: PAPRIKA COMPLEMENTS- CHICKEN, VEAL, VEGETABLES, POTATOES, CHEESE AND EGG DISHES. PAPRIKA IS THE NATIONAL SPICE OF HUNGARY. GARNISH MAYONNAISE, WHITE SAUCES, & CREAMY SOUPS.
PAPRIKA- SPANISH
SPANISH PAPRIKA IS THE MORE SPICY PAPRIKA. USES PORK, CHICKEN, VEAL, VEGETABLES, POTATOES, CHEESE AND EGG DISHES. GARNISH MAYONNAISE, WHITE SAUCES & CREAMY SOUPS & SPANISH PAELLA. HEAT DIMNISHES PAPRIKA ADD AT THE END OF THE COOKING.
PARSLEY
Parsley is a species of Petroselinun in the Apiaceae family
There is two main varieties: flat (Italian) and curly.
We typically carry both and both.
USES: PARSLEY COMPLEMENTS- LAMB, CHICKEN, HAM, CASSEROLES, FISH, VEGETABLES, SALADS, EGG AND CHEESE DISHES, SOUPS, SAUCES, ADD PARSLEY TO WHITE SAUCE AND CREAMY DIPS TO GIVE COLOUR AND A MILD FLAVOUR. PARSLEY IS A GOOD GARNISH FOR WHITE FISH& POTATOES.
PEPPER
Country of Origin: Brazil, China, India, Indonesia and Vietnam
Black pepper is a dried fruit belonging to the pepper family, Piperaceae.
Green pepper is un-ripen pepper
White pepper is black pepper with the outer coating removed.
Tellicherry black peppercorns are left on the vine longer.
Pink pepper is not a fruit of the pepper family and belongs to a different family.
Uses: Add pepper at the end of cooking to maximize flavour
PICKLING SPICE
USES: OUR MIXTURE CAN BE USED IN MAKING PICKLED; FRUITS, VEGETABLE, & VINEGARS. PLACE THE SPICE MIX IN A MUSLIN BAG FOR EASY REMOVAL AFTER COOKING HOME- MADE PICKLES AND CHUTNEYS. INGREDIENTS: CORIANDER, MUSTARD, CHILLIES, ALLSPICE, GINGER, CLOVE, PEPPER &BAY LEAVES.
PINE NUTS
USES: SAUSAGES, SALADS, SAUCES, PESTO, SWEETS, COOKIES, PIZZA.
PIZZA SEASONING
Our own blend of spices and herbs.
POPPY SEEDS
Country of Origin: Australia, United Kingdom
Poppy seeds belong to the family Papaver somniferum
USES: BREADS, CAKES, PASTRIES, FRUIT SALADS, DRESSINGS, SALADS, SAUCES & USED AS A GARNISH
POULTRY SEASONING
Uses: Stuffing in poultry, also try in a variety of foods such as meat loaf.
Ingredients: Sage, Thyme, and Marjoram.
PUMPKIN PIE SPICE
USES: OUR PUMPKIN PIE SPICE IS A BLEND OF CINNAMON, GINGER, NUTMEG& CLOVES. USE 2-3 TSP PER 9" PIE. ALSO CAN BE USED IN OTHER PIES (APPLE PIE), BREADS, CAKES , MUFFINS.
ROSEMARY
Country of Origin: Morocco
ROSEMARY-WHOLE
USES: MEAT DISHES, ESPECIALLY LAMB, CHICKEN, TOMATO BASED SAUCES, BREADS, PIZZA. TO RELEASE FULL FLAVOUR CRUSH IN A MORTAR JUST BEFORE USING.
ROSEMARY- GROUND
USES: MEAT DISHES, ESPECIALLY, LAMB, CHICKEN, TOMATO BASED SAUCES, BREADS, PIZZA. ADDS FLAVOUR TO FRUIT SALADS & JELLIES.
SAFFLOWER
THIS PLANT IS NOT IN ANY WAY RELATED TO SPANISH SAFFRON, THOUGH THE FLOWERS ARE USED SIMILARLY IN PREPARING DISHES. USES: TO FLAVOUR & COLOUR; RICE, CHICKEN, FISH, CAKES, BUNS, CURRIES &POTATOES.
SPANISH SAFFRON
USES: TO FLAVOUR & COLOUR; RICE, CHICKEN, FISH, CAKES, BUNS, CURRIES, POTATOES, YOGHURT, CREAM. RECIPES INCLUDE- CORNISH SAFFRON BUNS, PAELLA, & BOUILLABAISSE.
SAGE
Sage has a powerful flavour and can easily overpower a dish.
Use lightly when adding to any new dish.
Excellent with lamb, pork, and sausages. We use sage in our house blend of poultry seasoning, try in your own stuffing or add to cheese and tomato sauces.
sage complement many spices including; bay leaves, garlic, onion, oregano, parsley, rosemary and thyme.
SAVORY
Country of Origin: Albania, USA
USES: SAVORY COMPLEMENTS- BEAN & PEAS, SAUSAGES, STUFFING, SOUPS, HORSERADISH SAUCE, TOMATO BASE SAUCE, MARINADES, FISH, CHICKEN & ALL MEATS. USE SAVORY FOR A SALT RESTRICTED DIET.
SESAME SEEDS
USES: SESAME SEEDS COMPLEMENT- CHICKEN, STIR-FRIES, DIPS, BREAD ROLLS, BISCUITS, PASTRY, SALADS. USE SESAME SEEDS AS A GARNISH FOR BREAD AND CAKES. TAHINI IS A PASTE OF GROUND SESAME SEEDS.
SPAGHETTI MIX
USES: OUR SPAGHETTI MIX IS A BLEND OF 9 SPICES & HERBS WITH A PINCH OF SALT. ADD TO ANY SAUCE, HAMBURGER & / OR SOUP. INGREDIENTS: GARLIC, ONION, OREGANO, BASIL, PARSLEY, ROSEMARY, CELERY, CAYENNE, PEEPER, & SALT.
SUN DRIED TOMATOES
INGREDIENTS: TOMATOES (SUN DRIED), SULFUR DIOXIDE (USED FOR COLOR RETENTION). USES: MAY BE EATEN OUT OF THE BAG OR ADD TO SOUPS, SAUCES, SALADS. 1LB= 17 LBS FRESH TOMATOES.
TACO SEASONING
our own house blend, add to any meats.
TARRAGON
Is a perennial herb in the family asteraceae
USES: IN ALL TYPES OF SALADS, SAUCES, EGG DISHES, CREAM, CHEESE & FLAVOURING BUTTER, VINEGARS & CHICKEN ALSO USED IN BÉARNAISE SAUCE.
THYME
Country of Origin: Morocco, USA
Thyme is intensely pungent flavour complements most meats, including chicken and game.
Often used as a primary flavour with lamb, sauces, soups, stews, stuffing, tomatoes and eggs.
Thyme, while flavourful, does not overpower and blends well with other herbs and spices. As with bay leaves, thyme is slow to release its flavours so it is usually added early in the cooking process. Its robust nature means that it can withstand long cooking times and it is a good complement to slow-cooked dishes such as stews and daubes.
Thyme flavour also combines well with other herbs such as rosemary and sage. Use Thyme in stuffing for poultry or lamb or use it chopped in a marinade for olives. A key ingredient in Nature's Choice poultry seasoning.
Thyme is available whole or ground.
Nature's Choice Thyme - country of origin: Morocco and USA (organic)
non-irradiated & available certified organic
TURMERIC
Turmeric is a member of the ginger family (Zingiberaceae)
Main ingredient in our curry powder
Country of origin: Indonesia, India
USES: CURRY POWDERS, SEASONING& COLORING OF MEAT, FISH, RICE, PILAFS SAUCES & VEGETARIAN DISHES ALSO USED IN PICCALILLI & USED AS A DYE FOR CLOTHES
VANILLA BEANS
USES: ADD A VANILLA POD TO A JAR OF SUGAR TO BE USED FOR BAKING OR ADD A POD TO ANY LIQUID TO FLAVOUR & REMOVE FOR FURTHER USE. FOR A STRONGER FLAVOUR THE PO CAN BE SPLIT OPEN AND TINY BLACK SEEDS USED IN THE DISH.
