A complex and rich flavor derived from dehydrated and ground fermented garlic. A nice substitute for garlic powder.

Star anise, Szechuan peppercorns, fennel, cinnamon, and clove. Adds sweetness and depth to savory dishes, especially beef, duck, chicken and pork. (Chinese)

Powerful, warm and sweet. Used in desserts, cookies, cakes, pies and liquors.

Whole fancy hand-picked cloves. Provides a powerful, warm and sweet flavor to meats, sauces, or ground for desserts, cakes, pies and cookies.

Whole ginger is sugared is made from dehydrated fresh ginger and has a spicy, zesty bite. Used in mixed drinks.

Ground ginger is made from dehydrated fresh ginger and has a spicy, zesty bite.

Strong and hot, mustard powder is a good source of mustard flavor. A very versatile powder used in many foods including meat, chicken, fish, vegetables and Asian cooking.

Strong and sharp when ground. Use on almost any dish to add a slight level of heat and earthy flavor.

Green peppercorns have a bright aroma , crisp flavor and are a beautiful green color. Peppercorns are the dried fruits of the _ Piper nigrum_ plant, an evergreen climbing vine. Black, white, and green peppercorns all come from the same plant but are harvested at different times and processed in various ways. Green peppercorns are plucked before they mature and are not heat dried. Instead, they are freeze dried capturing their green color. Our organic green peppers add a zesty spice to all of your culinary recipes. Whole peppercorns preserve well when kept out of direct sunlight and excessive heat. These peppercorns can be ground fresh or simply crushed between your fingers just prior to use. Green pepper can be used to liberally spice French, Creole, and Thai dishes.

A blend of black, green, red and white peppercorns. Use as a substitute for black pepper if you want a more colorful topping.

Mild, fruity and sweet. Also known as "pink peppercorns" can be used wherever you use black peppercorns

Hot, pungent with a woodsy note of citrus. A staple in Asian cooking.

A sharp, strong, mild heat, robust, complex pepper. Considered to be the gourmet black peppercorns.

Boasting to be the most expensive spice (by weight) Saffron has a subtle but distinct floral flavor and aroma, and it also gives foods a bright yellow color.

Nutty, pleasant, crunchy and toasty. Great topping for stir fry, salads, breads, baking, rolls, pasta, vegetables, cookies, chicken, and fish.

Black sesame seeds are nutty and mild and pleasant. Black seeds have a smokier flavor than white sesame seeds. Used as a topping in Asian cuisines, seared tuna, and other dishes.

Spicy with a hint of vinegar and garlic. Contains vinegar powder, maltodextrin, sugar, salt, paprika, spice, citric acid, natural tomato flavor, extractives of paprika, Not more than 2% vegetable oil, Not more than 1% silicon dioxide added as a processing aid.

Star anise ground into a fine powder. Adds a sweet licorice flavor to sauces and soups.

Whole star anise can be used to add a sweet licorice flavor to sauces and soups.