Bulk Wholesale Seasoning, Herbs & Spice (select Spice from drop down)
USD $10.99
Condition : New
Free Shipping
{{variant_type_name}} :
Notify me when the price drops
We will email you if we find a lower price on this product!
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. 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, 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 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 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 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 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 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 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 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 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 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 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 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 There are many 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 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 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 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 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 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 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 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 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 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 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 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 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
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. 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, 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 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 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 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 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 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 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 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 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 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 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 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 There are many 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 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 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 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 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 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 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 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 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 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 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 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 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
Returns Accepted for this item if it's within 30 Days
Price type
IN STOCK
OUT STOCK
.
