Biryani Seasoning for RiceRegular price $5.95 Sale price $3.95 Save $2.00
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.
CuminRegular price $6.95 Sale price $3.95 Save $3.00
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.
Star AniseRegular price $6.95 Sale price $3.95 Save $3.00
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.
Cloves - MadagascarRegular price Sale price $8.29
Fenugreek SeedsRegular price $6.95 Sale price $3.95 Save $3.00
Ancho Chili PowderRegular price $5.95 Sale price $3.95 Save $2.00
Fennel SeedsRegular price Sale price $5.95
BasilRegular price $5.95 Sale price $3.95 Save $2.00
Szechuan PepperRegular price $6.95 Sale price $3.95 Save $3.00
Peppercorns ~PinkRegular price $10.95 Sale price $4.95 Save $6.00
Mustard Seeds ~YellowRegular price $6.95 Sale price $3.95 Save $3.00
AjwanRegular price $5.95 Sale price $3.95 Save $2.00
California Chili PowderRegular price $5.95 Sale price $3.95 Save $2.00
AniseRegular price $5.95 Sale price $3.95 Save $2.00
Cayenne PepperRegular price $5.95 Sale price $3.95 Save $2.00
GalangalRegular price $6.95 Sale price $3.95 Save $3.00
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
Bay Leaf Powder (Ground Bay Leaves)Regular price $6.95 Sale price $3.95 Save $3.00
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.
Smoked SaltRegular price $6.95 Sale price $3.95 Save $3.00
Falafel SpiceRegular price $10.95 Sale price $6.95 Save $4.00
Add to your favorite falafel recipe or use ours.
Soak chickpeas or fava beans over night. Drain, and place in food processer along with fresh herbs (usually parsley, cilantro and dill), chopped yellow onion, fresh garlic cloves, and a generous amount of Falafel Spice blend. Pulse until a coarse paste.
Refrigerate for an hour. Stir in a 1/2 teaspoon of baking powder for fluffy balls that stick together when frying. Form into golf ball size balls.
Heat oil to 375 degrees F. Carefully drop the balls into the oil and let sizzle for 3 to 5 minutes until medium brown on the outside.
Ingredients: allspice, cinnamon, cloves, coriander, cumin, garlic, marjoram, nutmeg, onion, pepper, and less than 1% sea salt as a preservative.
Kala Jeera (Black Cumin)Regular price $12.95 Sale price $5.95 Save $7.00
Do not confuse with Nigella (Black Caraway) Sativa.
Kala jeera is a spice that is popular in Northern Indian cuisine. It is used to flavor meat and rice dishes, with a distinct rich, nutty taste. Before they are cooked, kala jeera seeds have a sharp, earthy, heavy scent. As they cook, however, the seeds develop a nutty flavor and scent that can greatly enhance the foods that they are cooked with. The seeds may be baked into breads, added to curry pastes and blends, or steamed with rice to give it a distinctive scent, especially in Northern Indian food.
Rosemary - WholeRegular price $5.95 Sale price $3.95 Save $2.00
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.
Dill SeedsRegular price $6.95 Sale price $3.95 Save $3.00
Dhana Jeera Indian Spice BlendRegular price $9.95 Sale price $5.95 Save $4.00
ThymeRegular price $6.95 Sale price $3.95 Save $3.00
MarjoramRegular price $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.
MaceRegular price $11.95 Sale price $4.95 Save $7.00
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.
ParsleyRegular price $5.95 Sale price $3.95 Save $2.00
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