Whole Spices. The Seasoned Home

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

Dill Weed

Dill weed’s flavor is light and sweet. Along with its bright green color, it makes a perfect addition to any dish with a white sauce. The dill herb is popular in Greek, German and Turkish cultures. Widely used in potato salad, fresh vegetable dip, mushrooms, spinach, chicken, fish, lamb, egg, dressings, sauces soups and bread!

$3.50

Fennel Seed

One of the oldest cultivated plants known to man, fennel dates back to the Chinese and Hindus who used it as a cure for snake bites. In Italy, to “give fennel” meant to flatter someone. The flavor is light and sweet, similar to anise. Fennel seed is used in both sweet and savory foods. In Italy, whole Fennel seed is used to flavor sausage, and ground for use in liquors as well as tomato sauces of all kinds: especially for pizza & pasta.

$2.50

Garlic Granules

Garlic is native to Asia and was one of the earliest cultivated herbs, although its early uses were mainly medical and magical. Garlic granules have a sweet pungent taste and an intense scent and can also be used as a substitute for garlic salt, especially for those watching their sodium intake. When used as a substitute for garlic powder, simply double the amount called for in the recipe.

$1.99

Garlic Granules Roasted

Garlic was one of the earliest cultivated herbs, but its early use was mainly medical and magical. Native to Asia, odds are you either love or hate garlic. Roasting garlic imparts a mild, nutty flavor. Ideally suited for sauces and salad dressings. Sprinkle on meat, fish, poultry, or vegetables. Use about 1/2 tsp. per pound.

$2.29

Garlic Minced

Garlic was one of the earliest cultivated herbs, but its early use was mainly medical and magical. Native to Asia, odds are you either love or hate garlic. Roasting garlic imparts a mild, nutty flavor that is ideally suited for gourmet sauces, seasoning blends and salad dressings. Try this as a direct replacement for regular dried garlic. Use 1/4 to 1/2 tsp. as substitute for one clove fresh garlic. Rehydrate using 1 part dried garlic and at least 4 parts water. For raw flavor, soak in cold water and refrigerate for 1-2 hours.

$1.99

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

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.

$4.50

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

Nutmeg

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

Onion Minced

These minced onions will provide a delicious onion taste without the watery eyes associated with chopping fresh onions. Great to keep on hand for when you don’t have a fresh onion available. Use 3 Tablespoons minced in place of 1/2 cup fresh chopped onions. Great tossed in soups, stews, sauces, meatloaf, and omelettes. Sprinkle on steamed vegetables while cooking.

$2.29

Onion Powder

Onion powder is made from finely ground dehydrated bulb onions, and is rich in the distinctive flavor and aroma of the onion. As a powder, this concentrated form of onion is easy to use and measure, making it ideal for many recipes, and saving you time and tears. One teaspoon of onion powder is equivalent to 1/3 cup chopped fresh onion. Onion powder can be used in nearly any recipe that requires fresh onions. A cooking staple, onion powder is excellent when added to dry rubs and marinades, dressings, soups, potatoes, breads and more.

$2.75

Oregano Greek Leaf

Native to the Mediterranean and Western Asia, Oregano is Greek for ‘joy of the mountain,” and it is also known as a wild marjoram. A member of the mint family, not as sweet as marjoram, and with a stronger peppery flavor and aroma, Greek Oregano provides a robust, zesty addition to Greek, Italian and Mexican dishes. It is milder than Mexican oregano. The flavor complements all tomato dishes and is good with meats, poultry, fish, shellfish, lamb, game, sausage, artichokes, pasta, beans, and egg dishes.

$4.50

Oregano Mexican Leaf

Similar to Greek Oregano, but with a stronger flavor. Grows in Mexico and Central America, and goes well with spicy foods. Great in chili, guacamole and salsa, or with tomatoes, artichokes, poultry, fish, soups, pork and peppers.

$4.50

Paprika Hungarian Sweet

Hungarian sweet paprika is a traditional spice with delicious flavor. One of the best spices we remember from grandma’s kitchen. Hungary has the sunshine needed for sweet, robust flavor and knowledgeable farmers who harvest the crops when they’ve ripened to perfection. Hungarian paprika is the choice for many European dishes such as goulash, chicken paprikash, and stuffed bell peppers. It is also wonderful for deviled eggs, potato and pasta salads, baked chicken and fish.

$2.50

Paprika Spanish

Paprika is a powder made by grinding sweet red pepper pods that range from slightly sweet and mild to pungent and moderately hot. The color ranges from bright red orange to deep blood red. Used in European and Spanish cuisines. This version is on the milder side with a touch of sweetness. Use with poultry, fish and shellfish, lamb, potatoes, rice, pork, veal, beef, goulash. It is an essential ingredient in paprikash or cream of paprika soup.

$2.50

Paprika Spanish: Smoked

Naturally smoky, rich, and sweet, Spanish paprika has an incredible flavor and great color. The peppers are slowly dried for many weeks over an oak-burning fire, giving paprika its wonderful smoky sweet taste. Sprinkle on chicken and fish before cooking. Also great in sauces, soups, salad dressings and bean dishes. Makes a colorful garnish on deviled eggs and potato salad.

$3.00

Parsley

Parsley is probably America’s favorite herb. Native to the Mediterranean region, parsley is loaded with vitamins and minerals. The chlorophyll content cleanses the pallet, so eat your parsley! Parsley is also very light in weight, one ounce will give you nearly a couple of cups. Use parsley with soups, stews, compound butters, fish, shellfish, poultry, game, pasta, potatoes, rice, pork, beef, and vegetable dishes. Makes a beautiful garnish.

$3.49

Poppy Seed

Native to the Mediterranean and Asia, poppy seeds have a bold, nutty flavor and have dozens of popular applications. Poppy seeds add both flavor and texture to breads, cookies, muffins, cakes and other baked goods, and are sometimes added to hamburger and hot dog buns to give them a little crunch. Try adding a few pinches to other favorites like pancake batter or salad dressing. You can buy poppy seeds for uses outside of the kitchen, too. Their pleasing color and shape make them a popular additive to homemade bars of soap, in which they serve as a mild exfoliate.

$2.95

Roasted Cocoa Nibs

Roasted cocoa nibs are truly an interesting ingredient in most dessert applications. There is only one catch . . . munching on nibs can become addictive. Store tightly wrapped at room temperature in a dark, dry place. Use these cocoa nibs as you would nuts in any of your favorite recipes. Nibs can be added to ice cream, sprinkled into sauces, and used as plate decoration. Pulse slightly in a coffee grinder and use as a coating for hand rolled truffles.

$2.59

Rosemary

Rosemary has been used since 500 B.C. and is native to the Mediterranean where it grows wild. It is a member of the mint family with strong flavors similar to that of lemon, mint, and pine. Use to season lamb, mushroom dishes, stuffing, casseroles, poultry, fish, game, grains, pork, beef, and vegetables, or infuse with your favorite olive oil or vinegar.

$1.99

Sesame Seed

The first recorded seasoning in history, dating back to 3,000 B.C. and has long been cultivated in Asia and Africa. The seeds are made up of roughly 50% oil, which makes them excellent for cooking. Black sesame seeds have a stronger earthier taste than the lighter colored seeds. Great added to green or pasta salads, stir-fry, and dressings. Also wonderful for seasoning rice, encrusting beef or chicken, or sautéing vegetables. It is also popular in making breads, rolls, and crackers.

$1.99