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Whole Spices

Whether you're creating your own custom blend or looking for a specific spice to enhance the flavor of your meal, our high quality spices will take your meal from everyday to gourmet.  With over one hundred whole spice varieties,  there's something for every baker, chef, cook or beginner!  For your convenience, you may also bring your empty jars into our store and we will refill them for you.
Please note that due to variance in each crop, the color and texture may slightly vary over time.

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Garlic Powder

Garlic powder is dehydrated ground garlic, and provides some of the flavor, but not the texture, of fresh garlic. It disperses well in liquids, so it’s a good choice for marinades. Sprinkle on meats, vegetables and breads.
$1.99

Garlic Salt

A great all-around seasoning salt. Shake on garlic bread, salad, subs, pasta, French fries, chicken, hamburgers, and baked potatoes.
$1.99

Ginger Crystallized & Chopped

These are small, fiberless pieces of premium, candied ginger. Ginger is the rhizome of a tropical plant native to China. Its name is derived from a word for “horn root” which refers to its appearance. It has a slightly sweet, peppery flavor with notes of lemon and rosemary. Use with sweet dishes to garnish desserts, put in cakes, cookies, and chocolate items. Use in savory cooking in tuna, vegetable, and rice dishes.
$2.59

Ginger Root Dried & Sliced

Ginger is the rhizome of a tropical plant native to China. Its name is derived from a word for “horn root” which refers to its appearance. It has a slightly sweet, peppery flavor with notes of lemon and rosemary. Use to flavor beverages, sweet and savory dishes, Asian, Indian, Japanese, and European cuisines.
$2.29

Ginger Root Powder

Ginger is the rhizome of a tropical plant native to China. Its name is derived from a word for “horn root” which refers to its appearance. It has a slightly sweet, peppery flavor with notes of lemon and rosemary. Ginger is used to flavor beverages, sweet and savory dishes, Asian, Indian, Japanese, and European dishes. Use for traditional baked goods such as cookies, pies and muffins, as well as for savory dishes and marinades for pork, fish, vegetables, and poultry.
$2.59

Grains of Paradise

From the exotic shores of West Africa comes this intriguing spice, often described as a vibrant blend of ginger, cardamom and pepper. Also known as Guinea or alligator pepper, Grains of Paradise has a zesty flavor and is an excellent substitute for cardamom and black pepper. Use it medicinally as an anti-inflammatory agent. Grind from a mill to add a wonderful twist to any dish. Combine with garlic, thyme and olive oil for bread dipping or enliven your coffee and tea by adding some grains during the steeping process.
$4.99

Habanero Chile Ground

Native to the Caribbean, Habanero is one of the world’s hottest chiles. Orange in color, they have a distinctive fruity flavor (reminiscent of papaya and berry) in addition to their intense heat. This is simply habanero chile, in ground form. Use in marinades, rubs and Jamaican Jerk spice. A little bit goes a long way. Heat level = 10 (out of 10!)
$3.49

Hickory Smoke Powder

Pure Hickory Smoke Powder can be used to give a campfire flavor to baked beans and a wonderful grill flavor to meats. Creates a nice smokehouse aroma. It's very strong and a little bit goes a long way! Mix with salt or add to your favorite marinade.
$3.49

Horseradish Powder

The oils that give horseradish its pungent nature are very close to those found in mustard. This powder is a convenient item to have on hand. Use as a thick horseradish sauce by mixing one part powder with three parts water. For thinner sauce, add yogurt or lime juice. For cocktail sauce, add 2 Tbs. powder to 1 cup ketchup, or try sprinkling it into your Bloody Mary for a real eye opener. Delicious served with prime rib, roast beef, and baked potatoes.
$2.59

Juniper Berries

Juniper Berries are the dried, aromatic, blue/black berry of an evergreen bush that is native to Europe and America. Their flavor is strong and bittersweet. The crushed berries can be mixed with other flavors such as crushed garlic, rosemary, marjoram, wine, beer, gin or brandy, and sea salt. Best known as the flavoring agent for gin, spirits and cordials. Excellent with wild game, pork and other meats.
$2.59

Lavender

Imagine standing among the fields of lavender in bloom in Southern England and France. Ahhh... The fragrance is just amazing. Native to the Mediterranean, believe it or not, lavender is edible. It is probably utilized most commonly as one of the main ingredients in Herbs de Provence. Besides making a beautiful, fragrant potpourri, lavender complements chocolate, sauces, wines, cookies, cakes, custards.
$3.49

Lemon Peel Granules

*Please note our current batch of Lemon Peel are pieces. They are more coarse than the image & would require breaking them down to become a granule.* The “zest of the lemon.” When you try our Lemon Peel Granules, you can taste the freshness. It’s so incredible it just might become a staple in your kitchen. Wonderful for baked goods such as muffins, cookies and lemon bars. Also very nice on vegetables, seafood, rice, and marinades requiring fresh flavor.
$2.59

Lemongrass Cut & Sifted

A tall tropical grass with long, greenish stalks and lemon flavors, found throughout Southeast Asia. One of the most important flavorings in Thai and Vietnamese cooking. Also known as citronella, grass, root or the Indonesian name, sereh. Use in clear broth soups, shellfish stews, or to season fish, chicken and pork. Lemongrass goes well with garlic, chiles, coriander and shallots.
$2.99

Lime Peel Granules

“The zest of lime.” Some say this Lime Peel is better than the real thing. Tastes wonderful in marinades, adds a nice tartness to salsa, rice, and many fish recipes. To re-hydrate, use three parts water to one part lime peel and soak for fifteen minutes.
$3.79

Mace

When you open the small plum sized fruit of the nutmeg tree, you will find two distinctive spices; mace and nutmeg. Native to the Spice Islands, the flavor of mace is similar to, but a little more delicate than the sturdy nutmeg. Mace can be used as a substitute for nutmeg in sweet baked goods, fruits, and any chocolate. In sweet and savory cooking, mace goes well with lamb, mashed potatoes, cabbage, vegetable sauces and purees, stews, Swedish meatballs, BBQ sauce, fruit puddings and dessert.
$4.99

Marjoram

Native to the Mediterranean and a member of the mint family, marjoram is one of the most popular herbs in Europe. Its flavor and sweet flowery scent are a cross between oregano and thyme with a strong aroma. Because of its delicate nature, it is best to add marjoram during the last half of cooking to preserve its flavor. It is a perfect addition to soups, stuffing, fish, duck, pork, lamb, veal, meats and vegetables.
$2.49

Mustard Seed

Mustard has been used for thousands of years for culinary and medicinal purposes. In medieval Europe, mustard was one of the few spices commonly available to the peasants. Because of its strong, bitter, hot aromatic taste, it was often used to mask the flavors of spoiling meats. Known for its use in pickling, boiling vegetables such as cabbage, canning and making sausage.
$1.99

Mustard Seed Brown

Mustard seeds have been a cooking staple for thousands of years. Used raw, their bitter flavor was strong enough to mask spoiling meat. To release their full potential, simply toss into already hot oil until they pop. Their one-dimensional bitterness blossoms into a sweeter pungency. Brown mustard seeds have a more intense flavor. They pack a punch, just like the Dijon mustards they’re used in. Also commonly used in Indian and Eastern cuisine.
$1.99

Mustard Seed Ground

Mustard has been used for thousands of years for culinary and medicinal purposes. In medieval Europe, mustard was one of the few spices commonly available to the peasants, and because of its strong, bitter, hot aromatic taste, it was often used to mask the flavors of spoiling meats. Mustard is used widely in European and Chinese cooking. Use in soups, stews, and pickling, or to season fish, lamb, mussels, salmon, sausage, pork, beef, rabbit, poultry, and sauerkraut.
$1.99

New Mexico Chile Flakes

Medium hot crushed peppers are hot, but not unbearably so, and are the type found on the tables of Italian restaurants and pizzerias. Great for pizza, tacos, spaghetti, omelettes and beans.
$2.29

New Mexico Chiles: Green & Ground

Made from dried, ground New Mexican chiles. Heat level = 5 (out of 10!) Use in dishes with green tomatillos, salsa, guacamole, lime vinaigrette, or dry rubs for chicken, fish, and pork.
$2.99

Nigella Black Onion

Nigella is native to western Asia and southern Europe where it grows wild and in cultivation. The small black seeds are often sold as black onion seeds. Sprinkle on flat breads and rolls. Works well used with sesame or cumin. This has a subtle flavor that’s often used to enhance vegetable dishes. To bring out the flavor, it helps to toast the seeds briefly before using them.
$1.99

Nutmeg

One of the spices Columbus was searching for when he set sail for the Americas. It is native to the Spice Islands. Nutmeg is the hard seed of a tropical evergreen tree. The lacy membrane surrounding the nutmeg is mace. Used widely with cakes, fruit desserts, stews, pies, egg and cheese dishes, soups, eggnog, spinach, potatoes, and squash.
$3.49

Nutmeg Ground

One of the spices Columbus was searching for when he set sail for the Americas. Native to the Spice Islands, nutmeg is the hard seed of a tropical evergreen tree. Ground nutmeg delivers a warm, spicy, sweet flavor and blends easily in sweet and savory dishes. Used widely with cakes, fruit desserts, stews, pies, egg and cheese dishes, soups, eggnog, spinach, potatoes and squash.
$3.49