500 ~ 1,000 Scoville Units
One of the more common peppers in Peru, this is a dark red mild chile with a fruity, smoky taste. It goes well with stews, sauces, and in fish dishes. Try blending it with chocolate or as a rub on your favorite piece of meat prior to grilling.

“Trachyspermum ammi”
Ajwain comes from a small annual shrub with many branches of small feather-like leaves. The aroma and taste is very similar to Thyme with subtle variations in structure and piquancy.  It is very good for seasoning root vegetables, green beans, and lentils.

6,000 ~ 10,000  Scoville Units

Also known as Halaby Pepper, Aleppo has a moderate heat and a high oil content that doesn’t overpower its fruitiness.  It has a deliciously deep, aromatic flavor and is a wonderful substitute for traditional chile flakes.

“Pimenta dioica”

The allspice is a myrtle tree most commonly found in Jamaica. It gets its name from the unique combination of aromas in its fruit, a blending of the tastes of cinnamon, cloves, and nutmeg with just a little peppery heat.  It is used in Jerks, marinades, pickling, pates,  and desserts. This is ground whole allspice.

“Pimenta dioica”
The allspice is a myrtle tree most commonly found in Jamaica. It gets its name from the unique combination of aromas in its fruit, a blending of the tastes of cinnamon, cloves, and nutmeg with just a little peppery heat.  It is used in Jerks, marinades, pickling, pates,  and desserts.

“Mangifera indica”

Amchur (also spelled amchoor) is unripe or green mango fruits which have been dried and ground.  It is used primarily in Indian cooking as an acidic flavoring in soups, chutneys, curries, and marinades, and is an essential ingredient in Chaat Masala.  Amchur has the same tenderizing qualities as lemon or lime juice, but only a 1/3 as much is needed.

500 ~ 3,000 Scoville Units
Also known as a New Mexican Chile, this is Anaheim chiles that have been ripened, dried, and ground.  Ripening enables a more developed sweetness and complex flavor than the unripe green chile.   Essential to new Mexican cuisine, it is typically used to make Chile Colorado .

1,500 ~ 3,000 Scoville Units
Anchos have a mild, sweet, fruity flavor.  An Ancho is a dried Poblano Pepper and often is mis-labeled as a Pasilla or Mulato pepper. Combined with Pasilla Negro and Guajillo, it forms the Holy Trinity of chiles used to make moles.

1,000 to 1,500 Scoville Units

Ancho translates as “wide” and is essentially a dried poblano.  With a somewhat sweet flavor with hints of raisins, plums, and a mild heat, it is among the most widely used chiles.

“Pimpinella anisum”

Anise is a member of the family of plants that includes caraway, cumin, dill, and fennel. Of all of these “umbels,” anise is the plant that has the strongest “licorice” flavor.  Anise is primarily associated with cakes, biscuits and candy, as well as rye breads. It is also used to flavor fish, poultry, soups and root vegetable dishes.

“Bixa orellana”

Also known as Achiote, Annatto is slightly peppery and sweet with a hint of nutmeg.  It is used to color cheese and butter, and is a crucial ingredient in Mexican, Caribbean, and Latin American cuisine.

“Bixa orellana”
.Also known as Achiote, Annatto is slightly peppery and sweet with a hint of nutmeg.  It is used to color cheese and butter, and is a crucial ingredient in Mexican, Caribbean, and Latin American cuisine.  To make Annatto Oil, simmer 1/2 cup seeds in 1 cup of oil for 10 minutes.  Strain out the seeds and store in a tightly sealed container.

“Maranta arundinacea”

Arrowroot is valued chiefly for its thickening properties, and is often used in thickening clear sauces and glazes and jellies.  It thickens at a lower temperature than mixtures made with flour or cornstarch so it should be mixed with cool liquids before adding to hot.

“Ferula assafoetida”
Thought it can smell offensive, assafoetida tastes much like a combination of strong onions with a touch of earthy truffles.  The rich, distinctive taste is popular with many chefs as it can be used in a variety of applications.  Known as “Hing” in India, it is widely used in vegetarian dishes.

“Ocimum basilicum”

Basil is an annual herb belonging to the mint family, Lamiaceae. Basil leaves have a unique aroma that is not replicated by any other herb, making them an essential ingredient in cuisines of many countries. There are hundreds of species marketed as basil, but the herb most commonly used is the Mediterranean or “sweet” basil.

“Laurus nobilis”

These are leaves from the evergreen bay laurel tree, also called bay laurel or laurel leaf. The leaves possess an earthy pungent aroma and are delicately fragrant, but have a bitter taste.  Bay leaves are used in pickling and marinating and to flavor stews, stuffing, rice, and fish.

50,000 to 100,000 Scoville Units

Also known as Piri-Piri, Pequin, or Thai Bird Chile, this fiery little chile is essential to ethnic African, Thai, and Portuguese cooking.  It is commonly used to add heat to sauces, marinades, and dry rubs.

“Calendula officinalis “
Calendula’s culinary roots date to ancient Rome when the use of saffron was a sign of wealth.  Common people couldn’t afford saffron but they learned that calendula petals were an excellent substitute.  Hence, the name, “Poor man’s saffron” as calendula petals infuse food with a similar golden color and slightly acrid flavor as saffron.

“Carum carvi”
Caraway seed’s flavor is a blend of dill and anise~pleasantly sweet, but slightly biting and aromatic.  It is an essential ingredient in German and Scandinavian cooking and is used in pork dishes, breads, cheeses, Tunisian Harissa, and some masalas as well as flavoring Akvavit.

“Amomum subulatum”
Black cardamom has a distinctly more astringent aroma than green cardamom, though not bitter, with a coolness similar to mint and camphor.  An important component of some versions of Garam Masala it is also used in savory dals and rice dishes.

“Elettaria cardomomum”

Cardamom is the fruit of a tropical plant related to ginger.  It has a lemony, flowery aroma, and a fruity, bittersweet flavor.  Essential to the cuisine of India and the Middle East it is also a popular ingredient in Turkish or Arabic coffee and in Scandinavian-style cakes and pastries.

“Elettaria cardomomum”
Cardamom is the fruit of a tropical plant related to ginger.  It has a lemony, flowery aroma, and a fruity, bittersweet flavor.  Essential to the cuisine of India and the Middle East it is also a popular ingredient in Turkish or Arabic coffee and in Scandinavian-style cakes and pastries. This is ground cardamom seeds.

1,500 to 3,000 Scoville Units

Cascabel means “little bell” and has a mild acidic bite with a nutty, tobacco-like flavor and smoky overtones.  Use in sauces, stews, soups, and relishes as well as casseroles and salsas

“Nepeta cataria”
Catnip, as the name suggests, is the “herb” of choice among cats.  A tiny amount is usually sufficient to turn even the most sluggish of felines into a foolish kitten.  A member of the mint family it is frequently used in teas and is popular as a seasoning in sauces, soups, and stews.

30,000 ~ 50,000 Scoville Units


The Cayenne is a red, hot, chile pepper used to flavor dishes and for medicinal purposes.  Named for the city of Cayenne in French Guiana, it is related to bell peppers, jalapenos, and others.

“Apium graveolens”
Celery Seed tastes similar to table celery, with its warm, slightly bitter, aromatic flavor.  It is used in the ethnic cuisines of Germany, Russia, and the orient.  Add to coleslaw, potato salad,  or sprinkle lightly on beef before grilling.

“Apium graveolens”

“Anthriscus cerefolium”
A classic ingredient in the French Fines Herbes, Chervil is reminiscent of a blend of Parsley and Anise.  Excellent paired with fish, carrots, and new potatoes, it is the defining taste in a Bearnaise Sauce.

5,000 ~ 6,000 Scoville Units
These are dried and crushed chiles including the membranes and seeds.  They are commonly used to add mild heat to many dishes.

3,500 to 8,000 Scoville Units

These chiles are smoked for a much longer time than Morita chipotles.  As such, they are rarer and highly prized.  They have a strong smoky flavor with hints of grass and fruit. Use to flavor sauces, stews, salsas, marinades, and moles.

3,500 to 8,000 Scoville Units

Typically smoked jalapenos, the morita or “little blackberry” is the most commonly known chile in North America.  They have a sweet, smoky flavor with hints of chocolate and a fairly consistent heat. Use to season sauces, stews, salsas, chili, marinades, and soups.

“Allium schoenoprasum”

Chives are one of the “fines herbes” of French cuisine, which also include tarragon, chervil and/or parsley.  Chives will add a subtle onion flavor and are great added to scrambled eggs and cottage cheese.

“Coriandrum sativum”

An herb in the parsley family, cilantro refers to the flat green leaves and stems of the coriander plant. It has a lively, pungent aroma and a sharp parsley-citrus flavor.  It is used extensively in Thai, Indian, and Mexican cuisine and is excellent in salsas.

“Cinnamomum aromaticum”

Cassia is a close relative of both True and Saigon Cinnamon.  As with these species, the dried bark of the Cassia tree is used as a spice.  The most widely recognized form of cinnamon in the U. S., it has an oil content of approximately 1.6%.

“Cinnamomum loureiroi”

Also known as Vietnamese cinnamon, Saigon cinnamon typically has an oil content between 3 and 6 percent.  Generally, it is stronger and sweeter than Cassia cinnamon and therefore you may be able to reduce the amount called for in recipes.  Preferred by pastry chefs for adding that extra strong cinnamon flavor.  Delicious sprinkled on oranges or added to coffee.

“Cinnamomum zeylanicum”

Also known as Ceylon cinnamon, it is made using only the thin inner bark, and has a finer, less dense, and more crumbly texture than either Cassia or Saigon Cinnamon. It is considered to be less strong than cassia and is the preferred cinnamon in Europe and Mexico. It has a low oil content and a delicate flavor with citrus and flowery overtones.

“Syzygium aromaticum”

Cloves have a sweet, somewhat penetrating flavor which is also rich and sultry.  Often used in desserts, cakes, pies, custards, and liqueurs, they also pair well with ham and are essential to many Indian dishes.

“Syzygium aromaticum”

Cloves have a sweet, somewhat penetrating flavor which is also rich and sultry.  Often used in desserts, cakes, pies, custards, and liqueurs, they also pair well with ham and are essential to many Indian dishes.

“Coriandrum sativum”

Coriander seeds are the fruit of the plant known in the U.S. as Cilantro. The seeds have a lemony citrus flavor when crushed, and have also been described as warm, nutty, spicy, and orange-flavored.  It is a common ingredient in curries, pickling spices, and various sweet and savory dishes.

“Coriandrum sativum”

Coriander seeds are the fruit of the plant known in the U.S. as Cilantro. The seeds have a lemony citrus flavor when crushed, and have also been described as warm, nutty, spicy, and orange-flavored.  It is a common ingredient in curries, pickling spices, and various sweet and savory dishes.

“Cuminum cyminum”

Cumin is an aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its high oil content.  The aromatic, somewhat bitter flavor is essential to good chili and is an indispensable ingredient in Indian, Cuban, Mexican, and Middle Eastern cuisine.

“Cuminum cyminum”

Cumin is an aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its high oil content.  The aromatic, somewhat bitter flavor is essential to good chili and is an indispensable ingredient in Indian, Cuban, Mexican, and Middle Eastern cuisine.

“Murraya koenigii”

Curry leaves are highly aromatic and valued as a seasoning in South Indian and Sri Lankan cuisine.  However, they are not responsible for the distinctive taste of curry.

25,000 to 35,000 Scoville Units

A favorite in Mexican cuisine, de Arbol, meaning “treelike”,have a bold heat and a nutty, grass-like flavor with hints of smoke. Use them in sauces, soups, stews, rubs, stir frys, and in chili or tamales.

“Anethum graveolens”

Dill seed has a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. It is commonly used as an ingredient in pickles, dressings, and sauces.

“Anethum graveolens”

Dill’s fern-like leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon) and borscht . Dill weed and dill seed are widely used in Russian, German, Hungarian, Indian, and Scandinavian cooking, although in distinctly different ways.  Excellent in salads and scrambled eggs.

“Chenopodium ambrosioides”

Also known as Mexican tea or Pigweed, Epazote is native to Southern Mexico. It has a strong flavor that is similar to Oregano with a tang.  Like Cilantro it can be an acquired taste but is considered essential to many Mexican bean dishes and is believed to reduce intestinal gas.

“Forniculum vulgare”

Fennel has an anise-like flavor but is more aromatic, sweeter and less pungent.  Widely used in Indian and Italian cooking, fennel seed is also a key ingredient in Chinese Five Spice and Panch Phoron.  It marries well with tomatoes, sausage, and pork dishes.

“Trigonella foenum-graecum”

Also known as Kasuri Methi, this mildly bitter herb is popular in Indian and Persian cuisine.  It pairs well with potatoes, dals, and poultry, and is featured in many vegetarian dishes.

“Trigonella foenum-graecum”

The major use of fenugreek is in curry powders and in chutneys and pickles.  Fenugreek has a smoky caramel like flavor when cooked, but a bitter aftertaste when eaten raw.  It is also used to make mapeline, which is the primary flavoring for artificial maple syrup.

“Sassafras albidum”

File’ is the powdered leaves of the Sassafras tree.  A necessary ingredient for Cajun and Creole cuisine, it is essential for making many types of Gumbo.  It has a slight aroma of eucalyptus and the flavor is reminiscent of Savory and Thyme.  It is also used as a thickener but do not boil as the results are unpleasant.

“Alpinia officinalis”

Galangal, also known as Blue Ginger, has a perfume-like taste and a sharp spiciness. It is featured prominently in Asian and Indian cuisine and it combines well with both lemongrass and ginger.

“Allium sativum”

Garlic has a spicy, pungent flavor that sweetens and mellows when cooked.  It is one of the most widely used seasonings in cuisines around the world and pairs well with onions, meats, and many savory dishes.

880,000 to 1,014,000 Scoville Units

Also known as the Bhut Jolokia or Naga Morich, the Ghost Pepper is similar in appearance to the Habanero but is 2-3 times as hot. With an intense flavor and insane heat, this chile can hurt you. Wear gloves, hold at a distance, and don’t touch anything you might regret.  Enjoy…cautiously.

“Zingiber officinale”

Ginger has a slightly biting and hot taste. Its aroma is rich, sweet, warm, and woody. Ground ginger is predominantly used used in curries, sauces, rubs, and sweet dishes.

“Zingiber officinale”

Crystallized ginger is fresh ginger that has been slowly cooked in sugar water then rolled in coarse sugar to preserve it. It is commonly used in desserts, ice cream, brines, and mulling spices.

“Aframomum melegueta”

Grains of Paradise were named by medieval spice traders seeking to inflate the price; they claimed that these seeds grew only in Eden, and had to be collected as they floated down the rivers out of paradise.  Once used as a substitute for black pepper, they have a zesty flavor reminiscent of pepper, with hints of flowers, coriander and cardamom.  Prized by both brewers and chefs.

2,500 ~ 5,000 Scoville Units

Guajillo ‘s flavor is slightly fruity with a piney, berry under taste.  A little can go a long way.  Combined with Pasilla Negro and Ancho, it forms the Holy Trinity of chiles used to make moles.

2,500 to 3,000 Scoville Units

Guajillo chiles have a fruity taste with a hint of pine and berry.  They have a slight smokiness with a mild warmth.  Among the most commonly used chiles in Mexico, they are frequently used in sauces, stews, and soups.

200,000 to 350,0500 Scoville Units

The Hanbanero has a fruity, and sometimes floral flavor.  Related to the Scotch Bonnet, its intense heat lingers and pairs well with salsas, ceviche, fruit, cheese, and tomato dishes

“Hibiscus sabdariffa”

Hibiscus has a cranberry-like flavor with citrus overtones. Use the slightly acidic petals sparingly in salads or as garnish.  In Mexico, hibiscus flowers are used to make Jamaico, a cool drink infusion and to flavor ice cream and sorbet.

5,000 ~ 8,000 Scoville Units

Probably the most common chile pepper in the U.S., Jalapeno powder is made from grinding the whole chile. This powder will give a fresh “green” heat to your favorite recipe.

“Juniperus communis”

A juniper berry is the female seed cone produced by the various species of junipers.  Used particularly in European cuisine, Juniper Berries also give Gin its distinguishing flavor.  They marry well with wild game, lamb, duck, and are often used to season sauerkraut.

Kashmiri Chile Powder is essential for providing the deep red coloring and rich flavor characteristic of many Indian dishes.  Similar to a hot Hungarian Paprika, it has a mild bite with a lingering heat and a somewhat fruity flavor.  Commonly used in Tandoori and curry dishes.

4,000 ~ 8,000 Scoville Units

Also known as Gochugaru, this chile is indispensable when preparing Korean cuisine, especially Kimchee.  It has a fruity flavor with a pronounced bite and is a great substitute for regular Chile Flakes.

“Lavandula officinals”

Lavender has a sweet, floral flavor, with lemon and citrus notes. It is used to flavor baked goods and desserts (it pairs especially well with chocolate), as well as to make “lavender sugar.”  Lavender lends an elegant flavor to most dishes, and pairs well with sheep’s and goat’s milk cheeses.

“Citrus limon”

Lemon peel is derived from the outer skin of the lemon and is very strongly flavored.  It is commonly used in teas, mulling spices, marinades, and both sweet and savory dishes.

“Cymbopogon citratus”

Related to citronella, this is a favored herb in Southeast Asian cuisines, where its delicate, lemony essence permeates a wide assortment of dishes. In Thai cooking, lemongrass is used most frequently to flavor soups, salads and curries. The light lemon flavor blends well with garlic, chiles, and cilantro.

“Levisticum officinale”

Also known as Love Parsley, Lovage smells and tastes similar to Celery but is a bit sweeter and spicier.  It may be used in any recipe that calls for Celery leaves but is quite strong so reduce the amount by about half.  Popular in Southern European cuisine, add to cream sauces, flavored vinegars, cheeses, soups, and salads.

“Myristica fragrans”

Mace is the dried “lacy” reddish covering of the seed of the nutmeg tree.  Mace has a more delicate flavor than nutmeg and is often preferred in light dishes for the bright orange, saffron-like hue it imparts.

“Myristica fragrans”

Mace is the dried “lacy” reddish covering of the seed of the nutmeg tree.  Mace has a more delicate flavor than nutmeg and is often preferred in light dishes for the bright orange, saffron-like hue it imparts.

“Origanum majorana”

Often mistaken for oregano, Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone.  Marjoram is a favored herb for flavoring meats and stews and is essential to many German sausages.

Dried and roasted chiles.  This is pure Chile powder with nothing else added.  Makes a great base for your chili, tacos, or rubs.

“Lippia graveolens”

An aromatic shrub that is closely related to Verbena, Mexican Oregano is similar to its Greek cousin, but has been described as having a sharp bite with a subtle sweetness and hints of citrus.  It is often used to flavor pork, fish, beans, soups, salsas, and tomato based sauces.

2,500 to 3,000 Scoville Units

The Mulato chile is also a dried Poblano, but one that has ripened to a deep brown before being picked and dried.  This imparts a complex flavor that has hints of coffee, chocolate, licorice, and cherries.  Essential to making moles.

“Sinapis alba”

Yellow Mustard is actually white.  Prepared mustard is made yellow by the addition of turmeric.  Mustard’s hot and spicy flavor complements many dishes such as fish, meats, and sauces.  It is a common ingredient in pickles, chutneys, and dressings. This is ground yellow mustard seeds.

“Brassica nigra”

Mustard’s hot and spicy flavor complements many dishes such as fish, meats, and sauces.  Commonly used in Indian cooking, black mustard seeds are more pungent than brown.

“Brassica juncea”

Mustard’s hot and spicy flavor complements many dishes such as fish, meats, and sauces.  Brown mustard seeds are an important flavoring in many Indian dishes and in coarse and strong flavored mustards.

“Sinapis alba”

Yellow Mustard is actually white.  Prepared mustard is made yellow by the addition of turmeric.  Mustard’s hot and spicy flavor complements many dishes such as fish, meats, and sauces.  It is a common ingredient in pickles, chutneys, and dressings.

2,000 to 10,000 Scoville Units

Possessing a sweet, earthy flavor, the New Mexican Chile is most often used to make many of the classic New Mexican red sauces such as Chile Colorado.  Try adding it to stews, sauces, dry rubs, and marinades.  Related to the Anaheim chile but typically is a bit hotter.

“Nigella sativa”

Also called blackseed, black caraway, or black onion seed. Dry roasted nigella seeds flavor curries, vegetables and pulses. The black seeds taste like oregano and have a bitterness to them like mustard-seeds. It can be used as a “pepper” in recipes with vegetables, salads and poultry.

“Myristica fragrans”

Nutmeg is the hard brown seed from the nutmeg tree and has a warm, spicy sweet flavor. Nutmeg is used in Indian cuisine in both sweet and savory dishes, featured in cheese sauces, and is a traditional ingredient in mulled wine and cider.

“Myristica fragrans”

Nutmeg is the hard brown seed from the nutmeg tree and has a warm, spicy sweet flavor. Nutmeg is used in Indian cuisine in both sweet and savory dishes, features in cheese sauces, and is a traditional ingredient in mulled wine and cider.

“Allium cepa”

Onion is an excellent addition to many dishes. This has the benefit if the flavor without the tears.  It is one of the most widely used seasonings in cuisines around the world and pairs well with garlic, meats, and most vegetables.

“Citrus sinensis”

Orange peel is derived from the outer skin of the sweet orange and can be strongly flavored.  It is commonly used in teas, mulling spices, marinades, and both sweet and savory dishes.  Try adding to rice while it is cooking for a delicious change.

“Citrus aurantium”

Also known as Seville orange, the peel is used to flavor Triple Sec, Bitters, in the making of Marmalade, and in various teas and perfumes.  It is a popular ingredient when brewing Belgian Wheat beers and is utilized in traditional Chinese medicine.

“Origanum vulgare”

Oregano’s flavor is aromatic, warm and slightly bitter. Oregano is one of the most widely used herbs in the world.  Essential to Greek and Italian cuisine, it pairs well with tomatoes, lemons, olives, and highly spiced foods.

“Lippia graveolens”

An aromatic shrub that is closely related to Verbena, Mexican Oregano is similar to its Greek cousin, but has been described as having a sharp bite with a subtle sweetness and hints of citrus.  It is often used to flavor pork, fish, beans, soups, salsas, and tomato based sauces.

“Capsicum annuum”

Paprika is a spice made from the grinding of dried sweet red bell peppers. The color varies from bright orange-red to deep red, depending on the peppers used.  It is used to both flavor and color dishes, and is essential to many European sausages and goulash.

“Capsicum annuum”

Pimenton peppers are slowly dried in oak-fired ovens resulting in this smoky and slightly hot paprika.  It will makes a nice addition to your culinary arsenal and is sure to add depth and great flavor to everything from deviled eggs and soups to Paella.

“Capsicum annuum”

Slowly dried over oak fires, the sweet bell peppers take on smoky overtones before being ground.  Indispensable in making Chorizo and Paella, it will add new depth to simple dishes from Roasted Chicken to Deviled Eggs.

“Petroselinum neapolitanum”

Parsley was cultivated as early as the third century B.C.  It is often used for sauces such as the famous German Green Sauce. Parsley is an essential ingredient in Chimichurri and is commonly used as a light flavored garnish for soups, sauces, and pasta.

1,000 ~ 2,000 Scoville Units

This chile has a rich earthiness with hints of bitter chocolate and fruit.  Combined with Ancho and Guajillo, it forms the Holy Trinity of chiles used to make moles.

1,000 to 2,500 Scoville Units

With a deep black color and raisin-like aroma, the Pasilla, along with the  Ancho and Mulato, form the “Holy Trinity” of chiles used to make moles.  With hints of bitter chocolate and berries, it is excellent in sauces and with seafood.

“Piper cubeba”

Also known as Tailed Pepper or Java Pepper, Cubeb was one of the valued spices during the Middle Ages. It was used as a cheaper alternative to black pepper. The flavor is peppery and slightly bitter with a slight hint of nutmeg. It appears in African and Indonesian cuisine and is occasionally an ingredient in Ras el Hanout.

“Piper longum”

A close relative of the black pepper plant, with a similar, though generally hotter, taste. The flavor is deep and complex;  an earthy pungency, a hint of cardamom and nutmeg and the spicy heat of chile. The long peppers look like tiny cattails and once ground, roasted or simply snapped in two, they release an incredible floral bouquet.

“Piper nigrum”

Black pepper is produced from the unripe berries of the pepper plant. The berries are cooked briefly in hot water, to clean and prepare them for drying. They are then dried in the sun or by machine for several days, during which the fruit around the seed shrinks and darkens into a thin, wrinkled black layer.

“Piper nigrum”

The unripe berries of the pepper plant are briefly washed in hot water and then dried for several days before being carefully smoked to perfection.  Try in place of regular pepper to add depth and a unique flavor your favorite foods.  Excellent on meats and in cheese dishes.

“Piper nigrum”

Green peppercorns, like black peppercorns, are made from the unripe berries.  However, they are freeze-dried rather than being dried in the sun.  They are a bit milder and more aromatic than black pepper with a slight note of cloves.  They easily add elegance and sophistication to even a simple dish.

“Schinus terebinthifolius”

Also known as Christmas berry, the pink peppercorn is actually the dried, ripe berries of the Baies Rose plant.  They have a sweet, fruity, and mild taste, are very aromatic, and yet are not pungent. They complement pork, poultry, wine and cream sauces, seafood, and vegetables. They are also used in desserts and ice cream.

“Xanthoxylum peperitum”

Sichuan peppercorns are actually the dried berries from the Chinese Prickly Ash bush. Sichuan pepper has a unique aroma and flavor that is not hot or pungent like black or white pepper, or chile peppers, but has slight lemony overtones and creates a tingly numbness in the mouth.  Essential to Chinese and Japanese cuisine.

“Piper nigrum”

A savory and flavorful mix of black, white, and green peppercorns.  This blend will add a depth of flavor as well as mild heat to all your dishes.  Excellent on grilled meats and fresh vegetables.

“Piper nigrum”

White pepper is the only the seed of the pepper plant. This is usually accomplished by soaking fully ripe berries in water for about a week, during which the flesh of the fruit softens and decomposes. Rubbing then removes what remains, and the naked seed is dried.  White Pepper has a rich, at times wine-like hot flavor that pairs well with strong meats and stews.

“Mentha piperita”

A hybrid of Spearmint and Watermint, Peppermint has a high menthol content and is added to drinks and fruit dishes as a garnish. It is used for  seasoning jams, jellies, salads, soups, stews, purees, and sauces as well as gravies, and makes an excellent tea.

“Papaver somniferum”

Poppy seeds have a mild sweetish aroma which is brought out by roasting or baking. They are used in everything from baking to curries and chutneys.

5,000 to 15,000 Scoville Units

Also known as a Pulla, it has a light fruity flavor with a hint of licorice.  Similar to a Guajillo, it has a more intense pungent heat.  Use in stews, sauces, marinades, and rubs.

“Rosa centifolia”

The flavor is reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. Petals can be sprinkled on desserts or salads or freeze them in ice cubes and float them in drinks. They are also used in syrups, jellies, butters and sweet spreads, as well as Arabic and Indian cuisine.

“Rosa Canina”

Rosehips are the fruit of the rose plant. They are commonly used as an herbal tea, often blended with hibiscus and as an infused oil. They are also used to make jam, jelly, marmalade and wine. Rhodomel, a type of mead, is made with rose hips.

“Rosmarinus officinalis”

The flat, pointy, needle-like leaves of the Rosemary plant are dark green on the top and a silvery white on the underside and are often used to flavor soups, sauces, chicken, lamb, and pork as well as root vegetables. They have a spicy pine aroma and flavor with a bitter, astringent taste.

“Crocus sativus”

This is Grade A1 Sargol Saffron from Iran.  Sargol contains only the stigmas of the Crocus and none of the style or thread.  The style has no culinary value as all of the coloring and flavor is concentrated in the stigma.  Saffron is water soluble and should be “steeped” prior to adding it as an ingredient.

“Salvia officinalis”

Sage is considered to have a slight peppery flavor. In Western cooking, it is used for flavoring fatty meats, cheeses, and some drinks. In the United States and Britain, sage is used with onion for poultry or pork stuffing and also in sauces. Germans often use it in sausage dishes and it is also common in Italian cooking.

“Salvia officinalis”

Sage is considered to have a slight peppery flavor. In Western cooking, it is used for flavoring fatty meats, cheeses, and some drinks. In the United States and Britain, sage is used with onion for poultry or pork stuffing and also in sauces. Germans often use it in sausage dishes and it is also common in Italian cooking.

“Satureja montana”

Winter savory goes very well with both beans and meats, very often lighter meats such as chicken or turkey, and can be used in stuffing. It has a strong peppery, spicy flavor while uncooked but loses much of its flavor under prolonged cooking.

“Sesamum indicum”

Sesame seeds are one of the first recorded seasonings. They have a nutty, sweet aroma with a milk-like, buttery taste. The famous phrase, “Open sesame,” reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity.  Sesame seeds are essential to the cuisines of much of Asia and the Middle east.  The black seeds provide a striking contrast when used as a garnish on rice.

“Sesamum indicum”

Sesame seeds are one of the first recorded seasonings. They have a nutty, sweet aroma with a milk-like, buttery taste. The famous phrase, “Open sesame,” reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity.  Sesame seeds are essential to the cuisines of much of Asia and the Middle east.

8,000 ~ 22,000 Scoville Units

Matured on the vine to a bright red, the Serrano is then slowly smoked.  This creates a lingering spicy flavor, with hints of berry and a rich depth.  Excellent in sauces, stews, and casseroles.

8,000 to 22,000 Scoville Units

Matured on the vine to a bright red, the Serrano is then slowly smoked. This creates a lingering spicy flavor with hints of berry and a rich depth.  Primarily a savory  chile, it is excellent in sauces, stews, and casseroles as well as chili.

“Mentha spicata”

Spearmint has a mild, sweet fragrance and aroma, a little milder than peppermint. The leaves are used to flavor mint jelly, sauces, salads, soups, stews, curries, rice, meat, fish and vegetables dishes.  Spearmint is also an ingredient in several mixed drinks, such as the mojito and mint julep.

“Illovium verum”

Star anise is the seed pod of an oriental evergreen tree. The flavor is powerful and licorice-like, more pungent and stronger than anise.  It is widely used in Chinese and Indian cuisine.  Try adding it to the water in which strong vegetables such as turnip or cabbage are cooked to mellow the flavor.

“Stevia rebaudiana”

One of the sweetest substances known in nature, Stevia is up to 300 times sweeter than sugar.  One teaspoon of dried Stevia dissolved in one tablespoon of water provides the sweetening power of one cup of sugar.

“Temporarily out of stock.”

“Rhus coriaria”

Sumac is a spice that comes from the berries of a wild bush that is native to the Mediterranean and parts of the Middle East, notably Iran, and is naturalized to most of the United States.  Sour and astringent, sumac berries are used in place of lemon peel in much Lebanese and Turkish cooking.

“Thymus vulgaris”

Thyme is the leaf of a low-growing shrub in the mint family.  It is often included in seasoning blends for poultry and stuffing and is commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes and is frequently paired with tomatoes.

“Curcuma longa”

Turmeric, essential to curry powders, is a member of the ginger family. It and has a light, musky flavor along with a brilliant golden orange color. It has been used for thousands of years to dye cloth and to add coloring to foods.

4,000 ~ 8,000 Scoville Units

The Urfa Pepper, also known as Isot Pepper is grown in the Urfa region of Turkey.  It is sun dried during the day and then wrapped and sweated at night.  This produces a pepper with a wonderful smoky, raisin-like flavor that is reminiscent of dried fruits and tobacco.

“Vanilla planifolia”

Bourbon beans have a creamy, sweet, smooth and mellow flavor with a long finish but with a subtle aroma. They are generally used when a classic lingering vanilla accent is called for.  Real vanilla adds an incomparable richness to custards, ice cream, caramel, coffee, and creme brulee. Contains 3 beans.

“Vanilla tahitensis”

Vanilla is actually the  fruit of an orchid. Tahitian beans are more delicate than Bourbon with a stronger aroma. They are flowery, fruity, with a hint of anise and a smooth flavor. Real vanilla adds an incomparable richness to custards, ice cream, caramel, coffee, and creme brulee. Contains 3 beans.