Products

Cinnamon Sticks, 4 Inch Cinnamon is sourced from the bark of various species of the genus Cinnamomum. Cinnamomum is a tree farmed in much of Asia, though primarily in Indonesia, China, and Vietnam. The spicy and unique flavor, sweet aroma, and warm heat are derived from an essential oil called cinnamaldehyde.

Hibiscus Powder is a bright Persian pink powder. It’s a caffeine free, instant tea. It is obtained from hibiscus flower which also goes by the name jamaica, sorrel, chai torsh, bissap, and many others. From Iran to Mexico to Tobago this crimson blossom has a serious fan following. Hibiscus flowers are a sort of miracle plant. The leaves are used to make healing compounds. The seeds have diuretic properties. The fibrous stems are used to make burlap, and the sepals which is the fleshy part that holds the flower are used for food coloring and for tisanes. The flavor of hibiscus is very cranberry-like with an added floral quality to it. Often citrus juice or other fruit juices are added, sometimes black tea, and almost always a sweetener is stirred in to offset the tartness.

Blazei Brazilian Cap Mushrooms is also known as the Princess Matsutake, the mushroom of life, God’s mushroom and the almond mushroom. It has a almond-like flavor, slightly salty and similar to that of a raw almond both at the start and the finish. The Blazei Brazilian cap mushroom is an ideal addition to lighter soups, salads, or perhaps to serve with wild duck or pheasant.

Vinegar Powder, Apple Cider is a souring agent with a fruity kickshould which should be used as a substitute for vinegar itself.

Cardamom Seeds, Decorticated are the tiny, fragrant seeds removed from the cardamom pod. It has to be simply ground as needed (or toasted beforehand to better release their flavor). The cardamom flavor is spicy, floral, with hints of grapefruit and ginger. Cardamom is used in both sweet and savory cooking of many types of cuisines. Add these cardamom seeds to Indian curries, Russian breads, Tibetan chais, or Swiss sweet buns.

Maitake Mushrooms (Hen of the Woods), Dried is a North American favorite on the East Coast, the Hen of the Woods mushroom grows in large, clustered masses that look like the feathery tails of chickens. (Hence the name.) They have an enjoyable flavor that possesses a subtle spice. The Hen of the Woods mushroom pairs well with strongly flavored meats that have been smoked, grilled, or massaged with a potent spice rub. Of course, this shroom can also take the place of meat in pasta dishes, mixed grills, or tucked into tacos with a bit of pico de gallo and hot sauce.

Scorpion Pepper name comes from both the spicy sting of these peppers and because the peppers look like a scorpion’s telson (stinger), growing gnarled and bulbous before tapering off sharply into a curved tip. These are bright red and fiercely potent. As a rather curious contrast the flavor is extremely floral, often described as being reminiscent of rose and geranium. This powder is best used to finish off chiles, salsas, and your enemies.

Turmeric Powder is native to Asia. This member of the ginger family is one of the most highly prized spices in the world. Not, however, for its price or rarity. Far from it, this yellow Indian spice is one of the cheapest to produce. Rather, this yellow Indian spice is prized for its flavor and color. Turmeric has often been used as a dye for cloth. The root is also seen as a rather auspicious one and is used to make colored pastes for Hindu ceremonies. The turmeric root has become a staple for curries, soups, risottos, cakes and numerous other foods throughout Africa, Asia, and Europe. Ground turmeric powder imbues food with a peculiar flavor unique to turmeric. As a member of the ginger family it possesses a distinct gingery-ness that’s often described and woody, musky, and floral. The naturally occurring compound curcumin also lends a certain mustard flavor to this ground turmeric powder.

Hibiscus Flowers, Dried also goes by the name jamaica, sorrel, chai torsh, bissap, and many others. Hibiscus flowers are sort of a miracle plant. The leaves are used to make healing compounds. The seeds have diuretic properties. The fibrous stems are used to make burlap, and the sepals which is the fleshy part that holds the flower are used for food coloring and for tisanes.

Vinegar Powder, White Distilled is used for brines for chicken, turkey, and pork chops along with some peppercorns, brown sugar, juniper berries, thyme, lemon, and rosemary.

Korean Red Chili Pepper Flakes (Gochugaru) flakes are Korean red chili peppers that are dried in the sun. The dried peppers are then chopped to a size between flakes and powder. It’s often seen at Korean restaurants and is used as a condiment for nearly every food. Use Korean red chili peppers for homemade kimchi, or for flavoring tofu and eggs. Gochugaru flakes are both fruity and smoky, with a distinct medium heat.

Ancho Chile Powder is a dark burgundy ancho chili powder made for a daring rouge. Ancho Chile Powder is the headstrong and vigorous poblano chile which is full of flavor and jumps at the chance to be stuffed with cheese and baked, or dredged in cornmeal and deep fried. Yet, just like people, a chile pepper becomes more serious, more thoughtful, and much more wrinkled with age. The ancho is a wizened poblano. It is a mildly hot chile pepper, the ancho focuses its energies, not on heat but its sugar content, which lends to its raisin-y taste. A bit smoky and possessing a bitterness reminiscent of baker’s chocolate, the ancho is a welcome addition to stews, soups, and when toasted and ground, a secret weapon in any chocolate dessert.

Vinegar Powder, Red Wine is obtained by dehydrating red wine until it is turned into a pretty pink powder. Like most vinegar powders this can be added to water to create simple vinegar. However, it’s more often used as a way to make vinegar more portable since it’s lighter than a liquid. Other times it’s used in rubs or marinades for meat.

Cardamom is a spice native to India, but adopted by the world. Ground cardamom is extremely strong and should be used judiciously in cooking. Unlike many ground spices, ground cardamom has a much longer shelf life. It can be used in braising vegetables, bolstering meaty stews or lacing coffeecakes. Ground cardamom is an inexpensive spice that can function in any part of the meal in nearly any kitchen. However, once ground the spice is quite volatile and should be kept in an airtight jar, in a dark and cool place.

Habanero Powder, Pure is originally from the Amazon. This adorable and orange chile pepper has traveled abroad throughout the Americas and Caribbean. At each location it has endeared itself to those who fancy themselves scholars of the almighty Scoville scale. The habanero, however, isn’t just adored for its temper alone. It possesses an intense citrusy flavor not found in many other chile peppers. Dried, the aroma of oranges and tangerines rise up. However, so does the heat. We prefer pure habanero powder in rubs and added to peach and raspberry jams.

Vinegar Powder, White Balsamic is a sweet and sour powder. We take quality white balsamic vinegar and dehydrate it until only solids that are a mix of grape solids, tannins, and acids are left behind. The balsamic vinegar powder has a sharper tartness than the liquid form. In addition, this form allows it to be used as a rub. Combine with salt and pepper and use this white wine vinegar powder for homemade pita chips or potato chips. We also like it rubbed onto a pork loin with a bit of garlic powder, onion powder, thyme, and smoked salt.

Garlic Powder is a staple ingredient to have in your pantry. It makes for the most convenient way to add garlic flavor and aroma to just about anything. Powdered dried garlic has all the flavor of fresh garlic, but will not spoil and does not linger on fingers like fresh garlic on your breath. They can be used in marinades and rubs and fold it into cheddar-packed mornay sauces for mac and cheese.

Ghost Pepper, Dried is one of the hottest peppers in the world. Ghost Pepper, Dried in small doses, offers a very intriguing tingle that mixes beautifully in chili recipes, marmalades, and milk-based dishes and desserts.

Coconut Chips, Toasted (Unsweetened) are small blades cut wafer-thin crescents of flesh from a fresh coconut, which are then toasted into these golden chips. Still retaining much of their natural oils they’re unexpectedly packed with coconut flavor. As they are toasted they have a certain cashew-like nuttiness that’s hard to resist. Excellent with seafood, fruit, and snack mixes. It also makes for an easy addition to a fresh salad.

Black Salt (Kala Namak) is a sulfury, mineral heavy, highly prized salt from Northern India. It is used as both flavoring and medicine. Indian black salt (Kala Namak) is produced using centuries old methods and sourced from secret locations.

Ginger Powder has long been a part of European, Asian, African, Russian, and Middle Eastern cuisine. For most of its history dried ginger has been used more than fresh as fresh ginger never survived the caravan and trade routes. The root of the rhizome plant Zingiber officinale doesn't have much flavor, but when sliced, ground, or minced its pungent, strikingly strong, lemony-peppery flavor will be released. Ginger will actually lose a lot of its flavor due to a chemical reaction with sunlight, so it should be stored in an airtight container in a dark place. This ginger root powder should be applied judiciously as its flavor is piercing and intense.

Mustard Powder is ground from white mustard seeds which are actually tawnier in appearance. This mustard spice isn’t as sharp as mustard powders ground from black or brown mustard seeds. Unlike many dry mustard powders on the market, Spice Jungle’s isn’t neon yellow. This is because many low-grade brands add small amounts of turmeric to create a more vivid color, but this can affect the overall flavor.

Cayenne Pepper goes by many sweet and colloquial names such as bird pepper, cow-horn pepper, Guinea spice, red pepper, and fiery death pepper. Cayenne Pepper, Ground is a part of practically every cuisine worldwide and is grown in nearly every country. However, the pepper owes its culinary nomenclature to the city of Cayenne in French Guiana. After around 100 days of maturation the fruits are picked bright red and allowed to dry and cure either in the sun or in ovens. Once dried the fruits are ground into a powder. The powder is used on its own or often added to various spice blends for its medium-high heat and neutral flavor.

Jalapeno Chili Powder is a popular pepper used throughout Central and North America for its bell pepper flavor and medium heat. The heat actually varies based on the season and how long the pepper ages on the vine. When fresh the jalapeño is popular in dips, salsas, cocktails, chiles, and numerous recipes. The powdered version if often used in rubs for pork or winter squash. In Tex-Mex cuisines, ground jalapeno peppers are often mixed into ground beef with a bit of shredded cheese such as cheddar or cotija for jalapeno burgers.

Ghost Chili Pepper Powder is the hottest chile pepper in the world wth 2,000,000 on the Scoville scale. It is often used in military-grade pepper spray and must be handled with gloves, protective eyewear and a mask. It is outstanding in custard pies. Ghost Chili Pepper Powder in small doses offers a very intriguing tingle that mixes beautifully in chili recipes, marmalades, and milk-based dishes and desserts. This chile powder is also a wonderful gift for those who truly pride themselves as masters of spicy food.

Lemon Peel, Granulated (Granules) is lemon peel dried out and crumbled into this muted, but aromatic granule powder. It is fantastic for making homemade lemon pepper, meat rubs, and adding to pickling spice mixes.

Curing Salt, Pink is a necessary ingredient for short term curing. The pink pickling salt can be used for sausages or on fish to cure meat into aged delights. Curing Salt, Pink also known as Prague Powder #1, pink curing salt is dyed to easily identify it from regular salt. The makeup is 6% sodium nitrite and 94% table salt. Sodium nitrate helps both to prevent the growth of bacteria (in particular, botulism) and to preserve the original color of the meat. Use 1 ounce of pink pickling salt for every 25 pounds of meat, as more may cause the meat to become overly salty and unpalatable. Prague powder #1 should not be used in place of table or seasoning salt. It is also not practical for long term curing projects such as salami. The name Prague powder could originate from the part of Europe where Poland, Germany, and the Czech Republic are. Prague also used to have major meat packing and meat curing districts. Theoretically, one could argue the colloquial name simply arose from its use in Prague.

Cardamom Pods, Green are a collection of soft and penetrating, lemony and piney, smoky and clean contrasts. These contrasts all balance perfectly in both sweet and savory cooking. Cardamom is a fruit native to India and Papua New Guinea green cardamom pods has been used in sweet and savory cooking for thousands of years throughout India, Asia, Northern Africa, and the Middle East. The Vikings then brought the spice to Scandinavia where it continues to be very popular in baked goods and sweets. The flavor is complex, fierce, piney, citric, and a bit peppery. Toasted and ground cardamom is phenomenal in breads, pastries, pork dishes, pilafs, legume dishes, and poultry.

Lion's Mane Mushrooms, Dried is used most often as a vegetarian replacement for pork, beef, lamb, and venison in the Chinese and Tibetan cuisine. Its texture is somewhat scallop-like. Once reconstituted it is usually seared or simply added to soups and stews where its meaty texture and gamey flavor can best be appreciated.

Saffron, Spanish (Superior) also called as azafran by the Spanish is a variety of saffron spice which is mellow, sweet, and floral. The aroma of our Spanish saffron is musky, honeyed, floral, bitter, and fierce. The flavor is penetratingly husky, earthy, with notes of honey and violet. The Spanish Azafran variety of saffron spice is by and far the most prized. The world’s most prized spice is also the world’s most expensive. This is due to the sheer amount of labor that goes into growing and preparing the spice. Saffron threads are actually stigmas of the saffron crocus, a violet-colored flower native to parts of Asia, North Africa, the Middle East and the Mediterranean (though some growers now harvest it in the United States, Switzerland, and parts of Central America). Spain, however, is the world’s largest producer. The tiny stigmas must be carefully plucked by hand from each flower. It takes around 15,000 flowers to produce a pound of saffron. However, after a light toasting, the weight goes down to about 4 ounces. It’s this sheer amount of planting, land, hand-harvesting, and toasting – not to mention the flavor and perfume that makes saffron so valuable.

Cinnamon, Vietnamese is sourced from the bark of various species of the genus Cinnamomum. Cinnamomum is a tree farmed in much of Asia, though primarily in Indonesia, China, and Vietnam. The spicy and unique flavor, sweet aroma, and warm heat are derived from an essential oil called cinnamaldehyde.

The opium poppy is the very same poppy that gives us the delicious seeds we use in muffins and vinaigrettes. Its scientific name, Papafer somniferum, means “sleep-inducing poppy,” which comes from the poppy seed pod’s latex that is around 12% morphine. While the opium-rich latex within the poppy possesses high levels of narcotics, the actual seeds do not. The seeds have a long rich history and were never harvested for themselves, but as a byproduct of opium production. The flavor is somewhat nutty and even a bit citric, and their pinprick crunch is highly valued in baked goods. Blue poppy seeds are produced throughout Europe and possess a distinct almond flavor as opposed to the mellower taste of white and brown poppy seeds. Poppy seeds for baking must be toasted or baked before their flavor to be at their peak. Due to their high oil and protein content bulk poppy seeds tend to go rancid quickly so be sure to purchase them in small quantities. Store poppy seeds for baking in an airtight container in a dark and dry place, but toss after six months.

Garlic, Granulated is an aromatic sand sourced from garlic that gives a great taste and a bit of gritty texture to dishes. Garlic, Granulated is technically a lily and a member of the onion family, and though its white flowers are lovely the tasty bulb is what we care about. Its sweet, savory, sulfur-y flavor is intoxicating. Granulated garlic powder is perfect for BBQ. It sticks to the meat and have plenty of texture, but it won’t fall off like flaked or cracked garlic, and it won’t drip off with the juices the way powdered garlic can.

Lime Peel, Granulated (Granules) has a fresh and clean aroma which gives way to a floral, huskier, sweeter one. It is prepared by drying and granulating lime peel’s. It’s a unique flavor that only cured lime can provide.

Honey, Granulated is honey that has been dried and ground. The honey retains the same flavor but has a crunchy quality to it. Furthermore, it dissolves well in liquid, but doesn’t have the stickiness of fresh honey. Granulated honey is a used for vinaigrettes, sauces, marinades, and brines. However, bakers and candy makers are the ones who most often use it. Granulated honey is a way to imbue a honey flavor without working with honey directly (which is persnickety, burns easily, and browns into a dark unpleasant color when heated). Honey, Granulated is an intriguing spin to a classic ingredient.