Ground dried basil leaves. Highly aromatic with a robust licorice flavor. Excellent in pestos, as a finishing touch on pasta dishes, or stuffed into sandwiches.

Ground dried red chilis, cumin, oregano, cayenne, and other spices. Use for chili, stew, beans, grilled meat, and tacos. (Mexican/Southwestern U.S.)

Ground coriander seeds adds an earthy, lemony flavor. Used in many Mexican and Indian dishes.

Light and feathery herb with a pungent herb flavor. Use it for pickling, with fish, in dips, and over potatoes.

Ground fennel seeds adds a light and slightly sweet licorice flavor. It's excellent with meat dishes.

Aromatic and distinctive, fennel's slightly licorice taste is wonderful with fish dishes, but is used in making sausage, and an after dinner delight for cleansing the palate.

Although this herb smells a bit like maple syrup when cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.

Although this herb smells a bit like maple syrup when cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.

A traditional lemony Greek flavor, slightly sweet. The blend contains garlic powder, black pepper, salt, Greek oregano, lemon oil and marjoram.

Strong and intense onion flavor. Pungent, sharp and savory. Perfect for sauces, soups, seasoning rubs, roasts, chicken, fish pork and vegetable dishes.

Dried onion granules combined with salt for seasoning, marinades, grilled meats and vegetable dishes.

Sweet, fresh and lemony. Use in pizza, tomato sauces, vegetables, meat and chili powder.

Ground oregano leaves providing a robust, slight lemony flavor. Used in a lot of Mexican and Mediterranean dishes.

Adds a sweet note and a red color. Used in stews and spice blends. There is also a spicy version labeled hot paprika.

Peppers dried and smoked prior to dehydration, then ground. Adds a smoky sweet note and a red color. Used in stews and spice blends. There is also a spicy version labeled hot paprika.

Adds a sweet note and a red color. Used in stews and spice blends. There is also a spicy version labeled hot paprika.

Dehydrated flat-leaf (Italian) parsley leaves, this very popular herb is light and grassy in flavor. Used in meatballs, and as a finishing herb, adding a bright green color to dishes and casseroles.

Adds a pungent, woodsy flavor. Great as an all-purpose seasoning in sauces.