Biryani Seasoning for Rice

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This rich, flavorful and fragrant spice blend is an essential ingredient have for Biryani recipes (also called Beryani). Whether your biryani rice dish is vegetarian, goat, chicken or other meats, this blend is the perfect companion for authentic flavor.

Ingredients: Allspice, Cardamom, Cayenne, Cinnamon, Cloves, Coriander, Cumin, Garlic, Ginger, Nutmeg, Pepper and Salt.

Check out our Lamb or Chicken Biryani Recipe a flavorful dish that can be made in a jiffy. The spices, herbs, fluffy rice and yogurt create a beloved aromatic dish that can have many variations. Just choose your vegetables and meat.

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Cumin

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Cumin - Kamoon Beldi

Cumin is a very ancient spice. It was known to the Egyptians 5,000 years ago and was found in the pyramids. There are Biblical references to cumin. In Germany, a bride and groom used carry a little of the seed to represent their commitment to being faithful. Cumin has a strong, spicy, sweet aroma. It is used extensively in Mexican, Middle Eastern, North African and Indian cooking.

Suggested Use: Cumin is wonderful in bean soups and vegetable stews. Adding Cumin to cooking rice or couscous imparts a warm flavor and aroma. It makes a wonderful dip when mixed with mayonnaise. Cumin is an integral part of Indian spice blends for making curries and other spicy dishes.

Choose:
2 oz Jar with sifter

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Star Anise

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More powerful and licorice-like than Anise, this fruit comes from an Oriental tree. It is typically used in sweet dishes, chai, and other sweetmeat dishes.

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Coriander Seeds

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Coriander is part of the parsley family. The ground seeds are mild and sweet. Coriander is common in Middle Eastern, Mediterranean, and Indian cuisines.

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Cloves - Madagascar

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Our Cloves are hand-picked from the unopened bud of the evergreen tree in Madagascar. These beautiful pink buds turn a reddish brown as they are dried in the sun.

Suggested Uses:
Cloves are used in many classic spice blends, such as Chinese 5 Spice, curries, and pickling spices. Whole cloves are used to flavor fish, poultry, game or meat. Ground cloves are used to spice cakes, ginger breads, and puddings. Traditional Healers use cloves to treat flatulence, colic, indigestion and nausea. Whole cloves can be chewed to sweeten the breath.

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Ginger

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Ginger delivers a unique flavor combination of citrus and peppery notes that is refreshing and sharp, accenting both sweet and savory flavors in any recipe.

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Fenugreek Seeds

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3 oz Jar - $5.95

Fenugreek is a highly aromatic spice whose aroma is that of a mild curry powder. Fenugreek grows wild all over North Africa and India. It has a long history of flavoring as well as medicinal purposes.

Fenugreek is a good source of protein, minerals and vitamins. Brief dry roasting or frying will mellow the flavor of the seeds and give them a nutty flavor. Do NOT heat too long or you will burn them and they will taste very bitter. You can soak them and use them in a paste such as Hilbeh.

Fenugreek goes well with lentils and fish, root vegetables, lamb, potatoes, tomatoes and rice. It are also used to flavor breads.

Did you know that Fenugreek is a main ingredient to flavor imitation Maple Syrup?

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Szechuan Pepper

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Size: 1 oz Jar

Szechuan Pepper is not hot or spicy, but rather lemony/citric. Used in many Chinese dishes.

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Galangal

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Galangal is a close cousin to ginger or turmeric, but more citrusy. Sometimes Galangal is referred to as Thai or Saimese ginger. It is used in Asian and Indian cooking. It is excellent in sauces or marinades where the spicy, peppery citrus flavor can shine through.

Size = 2 oz Jar

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California Chili Powder

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California Chili Powder comes from the grinding of Dried, Red Anaheim Chilis (seeds and pod both) and is 100% pure. The Red Anaheim is a matured green Anaheim Chili, and has more of a developed sweetness. This chili powder is mild in heat ranging from a 2-3 on a heat scale of 1 to 10. California powder has a deep burnt red color. The mildness of this chili is accompanied by a sweet flavor, almost fruity. Scoville heat units are 1,000 to 2,000. Suggested Use:
Great in sauces, salsa and soups, add directly to the cooking liquid along with other spices. Use in stir fry, or sprinkled over poultry or fish before baking or grilling. Spritzing popped popcorn with water and then tossing with a bit of chili powder creates a unique snack.

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Peppercorns ~Pink

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Pink Peppercorns are also known as Pepper Berry, Christmas Berry.

Pink Pepper is really not a peppercorn at all. It is a red berry from the Andes of South America.

Excellent when blended with chervil, galangal and parsley. It's delicate flavor makes it a wonderful addition to lobster sauces or veal scallops.

Our whole pink berries are easily crushed with a mortar and pestle. See our selection here.

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Bay Leaf Powder (Ground Bay Leaves)

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Bay Leaves, or "laurus nobilis," are most commonly cultivated in the Mediterranean, but are believed to have originated in Asia. They are fixtures in European cooking and also occasionally used in Indian and Pakistani cuisine. The use of the herb dates back at least to ancient Greece where it was woven into crowns or wreathes and given to athletes and heroes and regarded as a symbol of nobility.

Bay Leaves are seldom the solitary flavor ingredient in a recipe. Their potency allows for a small amount to be used for a whole dish, often being paired with parsley and thyme to balance out the strong flavor.

Wonderful in soups, pasta sauce, baked with potatoes or cooked with fish.

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Cayenne Pepper

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Cayenne is a very fine ground powder that imparts a characteristic hot, biting flavor. This is one of the most pungent varieties of chili. Cayenne is made from grinding both the flesh and the seeds of the chile, this makes it a very hot and it should be used with care as a little goes a very long way. The name of the Cayenne probably came from the area of South America where the chili originated.

Suggested Uses: Cayenne is widely used a seasoning (in small amounts), for example in savory biscuits and cheese, egg dishes, and soups, it is also added to some curries for more bite. A bit of Cayenne can give the right kick to homemade salsa. Add to oils to make a rub for meats and poultry.

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Mustard Seeds ~Yellow

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CLOSE-OUT PRICING:

Mustard is mentioned throughout the Bible and is a member of the cross bearer (cruciferae) family whose flowers are in the shape of a cross. The seeds have little to no smell themselves and the taste is only brought out once the seed is crushed and mixed with water.

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Rosemary - Whole

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Rosemary, with its size and shape of Christmas tree needles is the perfect herb for seasoning pork and lamb, from chops to roasts. Try rosemary on chicken and fish with garlic, pepper and salt. Rosemary is often used with oregano in Italian dishes.

Rosemary has a strong, piney flavor that intensifies when cooked to add permeating, herbaceous taste. Dried, needle-like Rosemary leaves can be used sparingly in sauces or rubbed on grilled and roasted meats and vegetables.

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Mace

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Ground Mace is made from the dried bright red-orange aril of the nutmeg fruit, the lacy covering that surrounds the seed. By contrast, traditional nutmeg is made from the inner seed kernel. After the bright red aril is removed from the nutmeg seed, it is flattened and dried for 10 to 14 days before being ground. That drying process causes its color to change from red to pale yellow, orange or tan.

While both nutmeg and mace stem from the same evergreen tree (Myristica fragnans), which native to the West Indies and the Molucca Islands (or Spice Islands) of Indonesia, they each have their own distinct flavors. While nutmeg is considered warm and somewhat mild, Mace is more spicy and assertive. Although their flavors are distinguishable to the trained palate, they are often used interchangeably. Like nutmeg, Ground Mace is used most often in baking, but is also ideal for flavoring meat and fish dishes, sauces (especially light cream sauces), vegetables (notably spinach and potatoes) and in pickling and preserving. It can also be used in beverages such as tropical punches and chocolate drinks to add an exotic kick.

Mace is usually more expensive than nutmeg, since the yield of mace from a harvest of nutmeg fruits is so much lower than that of nutmeg. Only a single pound of mace is produced for every 100 pounds of nutmeg. Humorous legend has it that when the Dutch controlled the Spice Islands, a colonial administrator ordered that the colonists plant fewer nutmeg trees and more mace trees to keep up with demand.

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Dill Seeds

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Dill Seed has a sweet and aromatic bouquet and is a member of the parsley family. Dill Seeds are very similar in taste to Caraway Seeds, except the Dill Seeds are milder. It is cooked with fish and egg dishes and to flavor home-baked bread.

Suggested Use: Dill can be added to the cooking water of strong vegetables, rubbed into meats before broiling, sauces based on sour cream, mayonnaise based dressings and salads, soups, in sauces to go with fish such as salmon, and in crumb toppings for casseroles.

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Parsley

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Parsley is one of the most popular, versatile herbs, originating in the Mediterranean, but now grown in England, United States, Australia and New Zealand. Parsley, or Petroselinum crispum, is a member of the Umbelliferae family, related to parsnip, celery, dill and many other common vegetables and herbs. It is most often used as a garnish or in a blend with other herbs for fresh, earthy flavor and brightness

Parsley flakes are light. 1/2 oz = 1 cup of flakes

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Marjoram

$3.95

Marjoram, or "Origanum majorana," is a member of the deadnettle family, prized for its soft, aromatic, flavorful leaves. A perennial herb with woody stems and variegated leaves, it grows most abundantly in the soils of Asia, Europe and North Africa. Originally native to the Mediterranean and Turkey, the plant has now spread throughout Europe and is now popular for culinary use worldwide.

Marjoram is typically used like oregano or thyme in soups, sauces and stews, offering a balsamic odor and warm aromatic taste. Its delicate flavor may be lost if added too early in the cooking process therefore adding at the end of a recipe is advised. The flavor works well with rich notes such as dressings, eggs, mushroom sauces, fish, game, cheese or bean dishes.

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