Bulk Wholesale Seasoning, Herbs & Spice (select Spice from drop down)

Bulk Wholesale Seasoning, Herbs & Spice
Click Drop down above to choose the spice you want

Spices are generally used either whole or ground as flavor additives for both sweet and savory recipes. Dried spices have more concentrated flavor than fresh spices. For most dried spices, use 1/4 to 1/3 the amount that is called for fresh spices.

Allspice

Although the name might suggest this spice is made of a mixture of spices, allspice is actually derived from the dried, unripe berry of a tropical evergreen tree native to Central and South America. Allspice gets its name because many people have described the spice's aroma as a blend of cinnamon, nutmeg, ginger, and cloves. The earlier on it is added into the cooking process, the bolder the flavor.

• Color: red-brown
• Aroma: sweet, warm, woody, and spicy
• Taste: pungent, spicy-sweet, and warming
• Application: used to spice up pies, cakes, muffins, and other baked goods, can be used in marinades, pickling and mulling spices, soups, stews, and curry dishes
• Flavor Pairings: cinnamon, nutmeg, coriander, peppercorn, cloves, rosemary

Anise

Anise, or aniseed, is derived from a flowering plant native to the Mediterranean region and is popularly used in Mediterranean, Indian, and Middle Eastern cuisine. Anise is not to be confused with star anise; star anise comes from a different plant and has a more pronounced licorice flavor.

• Color: light brown
• Aroma: licorice
• Taste: spicy and licorice-like
• Application: used to make cakes, confectionaries, biscuits, breads, and other baked goods as well as flavor liquors, sauces, sausages, soups, and stews
• Flavor Pairings: caraway, fennel, dill weed, coriander, tarragon, turmeric

Annatto

Annatto is a large, triangular-shaped seed that is derived from a tropical tree, which is native to South America and India. Common in Caribbean, Latin American, and Filipino cuisine, it has long been used for culinary and dyeing applications as well as preserving perishable foods. Additionally, annatto seed can be used as a cost-effective substitute for saffron's golden coloring; however, it is not a substitute for saffron's unique flavor.

• Color: brick red
• Aroma: slightly peppery and nutmeg-like
• Taste: zesty and slightly sweet
• Application: often used as a natural dye to impart an appealing yellow-orange color to cheeses, oils, rice, and sauces and adds flavor to soups, stews, and chowders
• Flavor Pairings: paprika, chili powder, cloves, allspice

Caraway Seed

Caraway seed can be used for flavoring foods either whole or ground. They can be used in virtually any recipe, ranging from sweet to savory, to add an unexpected range of flavors. Add the seeds towards the end of cooking to avoid the bitterness that can result from lengthy simmering.

• Color: brown
• Aroma: warm and sweet
• Taste: nutty and bittersweet with hints of licorice, pepper, and citrus
• Application: used to flavor sauerkraut, coleslaw, soda bread, potato salad, cheeses, and breads
• Flavor Pairings: anise, fennel, coriander

Cardamom

A popular ingredient in Indian cuisine, cardamom comes whole as green pods or ground as a tan powder. If you use the whole pods, lightly toast the seeds inside the pods for the fullest flavor prior to removing and grinding. The seeds from 5 pods will equal approximately 1/4 teaspoon ground.

• Color: light green or tan
• Aroma: pungent and warm
• Taste: warm and sweet with lemony undertones
• Application: used in baked goods, custards, puddings, chai tea, mulled wine, curries, pilaf, and other rice-based dishes as well as for seasoning meat, poultry, and seafood
• Flavor Pairings: cinnamon, clove, allspice, ginger, turmeric, nutmeg

Cayenne

Cayenne pepper is made from dried and ground seeds and pods of various types of chile peppers. It should be used sparingly; season to taste until the desired level of heat is reached.

• Color: bright red-brown
• Aroma: spicy and earthy
• Taste: pungent and spicy with biting heat
• Application: adds a kick to sauces, condiments, stews, chilis, marinades, dry rubs, seafood dishes, egg dishes, meats, and vegetables
• Flavor Pairings: bay leaf, chili powder, curry, garlic, onion

Celery Seed

Celery seed is common in American and European dishes and can be added into recipes either whole or ground.

• Color: brown
• Aroma: spicy, earthy, and penetrating
• Taste: strong and warm with a lingering, slightly bitter taste
• Application: used for pickling brines or in coleslaw, potato salad, macaroni salad, deli meats, soups, stews, curries, and chutneys
• Flavor Pairings: cilantro, mustard, parsley, rosemary, thyme

Cinnamon

Cinnamon is derived from the dried inner bark of the tropical tree Cassia and is used in both sweet and savory dishes. Although cinnamon is more commonly used in ground form, the whole sticks can be stored for longer and then ground when needed for a more robust flavor.

• Color: red-brown
• Aroma: sweet and earthy
• Taste: warm, earthy, and subtly sweet
• Application: add to hot chocolate, cider, mulled wine, tea, cakes, cookies, muffins, and other desserts, curry dishes, roasts, stews, and chili, or use to garnish breakfast foods, puddings, and desserts
• Flavor Pairings: curry, allspice, nutmeg, ginger, coriander, turmeric

Cloves

Cloves are derived from the dried, unopened flower of a tropical evergreen tree. They can easily overpower a recipe, especially when ground, so use sparingly. If substituting whole cloves for ground, use 3 whole cloves for 1/4 tsp. of ground cloves.

• Color: brown
• Aroma: pungent, warm, and sweet
• Taste: rich, earthy, and spicy-sweet
• Application: used in baked goods, hot beverages, sauces, soups, and stews as well as for studding ham and pork roasts for enhanced flavor and presentation
• Flavor Pairings: cinnamon, allspice, cardamom, ginger, nutmeg, curry

Coriander

Coriander is derived from the ripe fruit of the cilantro plant. Although they are from the same plant, coriander and cilantro are not similar in taste and should not be used interchangeably. The seeds can be used whole or ground.

• Color: tan-brown
• Aroma: earthy and lemony
• Taste: warm, earthy, and lemony
• Application: used to season meats and beans, create meat rubs, taco seasonings, curry dishes, chili, and stews
• Flavor Pairings: curry, cumin, paprika, chili powder

Cumin

Cumin is popularly used in Middle Eastern, Indian, Latin American, and Spanish cuisine. Use sparingly, as it can overpower other flavors in a dish.

• Color: brown-green
• Aroma: warm and earthy
• Taste: earthy, spicy, and subtly sweet
• Application: adds depth or a kick to dressings, stews, sauces, marinades, dry rubs, beans, and smoked meats
• Flavor Pairings: bay leaf, chili powder, curry, garlic, onion

Fennel Seed

Fennel seed is derived from the dried fruit of the fennel plant, which is native to the Mediterranean region. It can be used in either whole or in ground form.

• Color: green-brown
• Aroma: licorice, similar to anise
• Taste: subtly sweet and licorice-like
• Application: used to flavor liquors and spirits, create fennel tea, season meats such as pork, spicy Italian sausages, meatballs, meatloaf, and salami, and in breads
• Flavor Pairings: mint, cilantro, dill weed, parsley, thyme, anise

Flaxseed

Flaxseed is rich in fiber, healthy omega-3 fatty acids, and antioxidants, making it popular in health foods and beverages. It is typically ground prior to adding to meals to get the full nutritional benefit, as ground flaxseed, or flaxseed meal, is easier for the body to digest. If adding to a cooked grain dish, it is best to add flaxseed at the end of cooking since it can thicken liquids if they simmer too long.

• Color: brown
• Aroma: mild and nutty
• Taste: subtle, nutty taste
• Application: used in cereals, breads, and smoothies
• Flavor Pairings: garlic powder, paprika, sesame, fennel, cinnamon

Garlic

There are many alternatives to using fresh garlic in recipes, including granulated garlic and garlic powder. Typically, the choice of which garlic form to use comes down to what is available, how strong you'd like the garlic flavor to be, and if you want any added texture in your recipes. When using garlic, note that the more finely the cloves are chopped or ground, the stronger the flavor will be.

• Color: tan
• Aroma: pungent
• Taste: sharp and savory with a hint of sweetness
• Application: adds zest and depth to dressings, sauces, marinades, meat rubs, condiments, casseroles, and stir-fries
• Flavor Pairings: basil, rosemary, thyme, oregano, chili powder, coriander

 

Ginger

Ground ginger is made from dehydrated fresh-peeled ginger root that is then ground to a fine powder. It is an essential ingredient in many seasonal baked good recipes.

• Color: pale yellow
• Aroma: pungent and spicy
• Taste: warm, zesty, and slightly sweet
• Application: used in baked goods, curries, stir fries, marinades, dressings, and meat rubs
• Flavor Pairings: allspice, coriander, cinnamon, cloves, nutmeg

Mustard

There are three types of mustard seeds: yellow, brown, and black. The darker the seed, the spicier the flavor. The seeds can either be used whole or ground to make various types of prepared mustard and other recipes.

• Color: varies from pale yellow to black
• Taste: varies from mildly sharp to spicy
• Application: used to create pickling spices and season meats, vegetables, beans, sauces, marinades, condiments, and dressings
• Flavor Pairings: bay leaves, chili powder, dill weed, fennel, coriander

Nutmeg

Derived from the nutmeg tree native to the Spice Islands, nutmeg is the hard oval seed inside the tree's yellow fruit. Mostly used in ground form, powdered nutmeg features a more concentrated flavor than whole. To substitute ground nutmeg for whole, use 2-3 teaspoons per whole nutmeg.

• Color: brown
• Aroma: sweet and nutty
• Taste: warm, zesty, and slightly sweet with earthy, nutty undertones
• Application: used in baked goods, custards, puddings, soups, stews, and cheese sauces or as a garnish for beverages, breakfast foods, and desserts
• Flavor Pairings: cinnamon, allspice, cardamom, ginger, coriander, mace, cloves

 

Onion

There are many alternatives to using fresh onion in recipes, including granulated onion and onion powder. Typically, the choice of which onion form to use comes down to what is available, how strong you'd like the onion flavor to be, and if you want any added texture in your recipes. Dehydrated onion forms are typically less potent than fresh onion in recipes.

• Color: off-white
• Aroma: nutty and earthy
• Taste: sharp and slightly sweet
• Application: adds depth to dressings, sauces, marinades, meat rubs, condiments, casseroles, and stir-fries
• Flavor Pairings: garlic, crushed red pepper, chili powder, coriander, parsley

Paprika

Paprika is typically divided into three types – sweet (basic paprika), hot, and smoked. Paprika is created by grinding dried pepper into a powder and it varies in flavor, heat levels, and color depending on the type of peppers used to make it.

• Color: bright red to red-brown
• Taste: mild and sweet, spicy, or smokey and earthy
• Application: adds depth or a kick to dressings, sauces, marinades, meat rubs, seafood, and vegetables, also commonly used as a garnish for soups
• Flavor Pairings: garlic, rosemary, thyme, parsley, turmeric

Pepper

Peppercorns are berries grown on trees in tropical regions of the world. Their flavor and color greatly depend on time of harvest, ranging from pink and fruity to green and tart to black and spicy. Whole peppercorns produce optimum potency when ground just before use.

• Color: white, black, green, or pink
• Taste: ranges from mild to strong and pungent
• Application: used for garnishing, seasoning meats and vegetables, and as an ingredient in sauces, dressings, and marinades
• Flavor Pairings: virtually any spice

Poppy Seed

Poppy seeds can be used whole or ground, but whole seeds should always be lightly toasted before adding them to uncooked foods such as salads to strengthen their flavor and aroma.

• Color: blue-black
• Aroma: mildly sweet
• Taste: sweet and nutty with slightly spicy notes when heated
• Application: used in bagels, breads, muffins, buns, pretzels, noodle dishes, seafood dishes, or as a garnish on salads
• Flavor Pairings: sesame seeds, mustard, curry

Salt

Available in many forms, salt is obtained from one of two different sources: mining or evaporating from seawater. Salt suppresses bitter flavors can enhance sweet, sour, and savory flavors. Its flavor will not evaporate or dissipate during cooking, so it should be added to food carefully.

• Color: ranges from white to black
• Taste: savory
• Application: used for garnishing, seasoning meats and vegetables, and as an ingredient in sauces, dressings, and marinades
• Flavor Pairings: virtually any spice

Sesame Seed

Sesame seeds come in two colors: white and black. Black sesame seeds are unhulled and richer in flavor while white sesame seeds are hulled and slightly milder. The two can be used interchangeably in recipes, but generally black is recommended for lighter dishes to provide visual contrast as well as with dishes with stronger spices since their white counterpart may be overpowered.

• Color: black or white
• Aroma: nutty and earthy
• Taste: nutty
• Application: used in breads, crackers, and cakes, stir fries and noodle dishes, hummus, sushi, and other seafood dishes
• Flavor Pairings: cardamom, nutmeg, thyme, cloves

Star Anise

Star anise is derived from the dried, unripe fruit of a small tree native to China and is popular in Asian cuisine. It can be added to recipes whole, crushed, or ground and should be used sparingly as just a little is needed bring flavor to an entire dish. If cooked whole, the pods should not be eaten; however they can still add a decorative accent to your dish.

• Color: red-brown
• Aroma: licorice
• Taste: bittersweet licorice
• Application: used to flavor sauces, soups, stocks, teas, liquor, and mulled wine as well as cakes, cookies, pies
• Flavor Pairings: cinnamon, fennel, coriander, tarragon, cloves

Turmeric

Native to India and southern Indonesia, turmeric is derived from the root of a perennial plant in the ginger family. Turmeric is almost always used in powdered form, which allows it to easily disperse in any recipe and impart its distinguishing color throughout the dish. Turmeric also has natural anti-inflammatory properties and is a popular ingredient in many health foods and beverages.

• Color: bright yellow
• Aroma: earthy
• Taste: warm and earthy with slightly bitter notes
• Application: used in curry powders, mustards, and relishes, to season vegetables, lamb, beef, seafood, and make wellness shots and juices
• Flavor Pairings: anise, fennel, pepper, coriander, nutmeg, cloves