Cumin Seed. The Seasoned Home

Garam Masala

Garam is Indian for “warm” or “hot” and is the main spice blend of North Indian cookery. It is said that there are as many versions of garam masala as there are cooks. The spices are usually dry roasted in a pan or oven before use to release their flavors. Garam masala is typically added toward the end of cooking or sprinkled on the food just before serving. Use to season sauces, chutneys, meats, poultry and vegetables.

$3.50

Chili Powder

LaMesa, Dark. Rich flavor, very little heat. This blend is the traditional backbone to many Mexican dishes. It's also great for a traditional pot of chili!

$4.50

Chimichurri Seasoning

While its origin is unknown, people have been talking about this blend for ages! It has become the only seasoning for grilled meats and chorizo sausage in Argentina and Uruguay, and the most popular marinade for meats in Nicaragua. Use as a dry rub, or blend with olive oil and red wine vinegar for a simple marinade to give a punch of flavor to anything you are grilling. It's also a wonderful addition to fajitas and wet burritos, or in any dish where you crave some south-of-the-border flare.

$3.50

Cumin Seed Ground

Cumin is also called comino, and is often confused with caraway seed which is similar in shape. The smell of cumin is a combination of strong, earthy, nutty flavors. It is used in Indian, Middle Eastern, and Mexican cuisines. Cumin is usually dry roasted in an oven to bring out its flavor. Essential to good chili. It is a main ingredient in curries and garam masala, and is also used for meat and vegetable dishes and stews.

$2.29

Giddy Up Chili Lovers

Not too hot, not too mild, but the perfect blend of spices in every pot! Sure to be a family favorite.

$3.50