Spicy, rich and full-flavored, but not hot. This Mexican blend contains salt, garlic granules , onion granules, oregano, turmeric, black pepper, cottonseed oil, and silicone dioxide.

Dried and ground Ancho chiles with distinctive mild heat, with rich, fruity and intense flavors.

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

Hot, smokey, tangy and rich. Ground, fire roasted, dried and ground chipotle peppers into a fine powder.

Chipotle Chile flakes are jalapeño peppers that have been smoked and then dried.  Full ripening gives these Morita chiles a unique, medium-hot, smoky flavor which is very popular in Southwestern cuisine.  The word ‘chipotle’ translates to ‘smoked chile’.

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

Hot and spicy dried red cayenne pepper flakes. Use for toppings on pizza or other dishes desiring heat.

Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.

Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.

A blend of ground paprika, garlic, oregano, black pepper, salt, red pepper, coriander, white pepper, fenugreek, fennel, nutmeg, cardamom, cloves, basil, rosemary, celery, thyme, marjoram, ginger, cumin, cinnamon, and turmeric. Use to flavor grilled or roasted meats for fajitas.

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

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.

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.

Mild, rich and full flavored. A complex blend of onion granules, cumin, garlic granules, paprika, corn meal flour, black pepper, red pepper, citric acid, salt and no more than 1% cottonseed oil.

Rich, full-flavored and intensely vanilla.

Rich, floral, shorter and plumper beans than Mexican or Madagascar vanilla. Higher oil content. Said to have a smell of licorice, cherries, or wine. Pastry chefs especially like the Tahitian Vanilla Bean.

Madagascar vanilla beans sun-dried and the caviar extracted. Can be used in baking, cooking, and as an additive in smoothies, ice creams and other desserts. A luxurious addition where a little goes a long way.