HERBS & SPICES

Caraway is added to rye bread, sauerkraut, coleslaw, cabbage, pork, cheese sauce, goose and duck. It is also used to make a German liqueur called Kummel.

Bay Leaves are perfect for sauces and soups. Add to roast pork, beef, chicken, turkey or ham. To use, add 2-4 leaves while cooking and remove before serving.

The perfect herb for pasta, tomato sauce and chicken. Add basil to salads, soup, fish, poultry and meat. For the best flavor, add basil toward the end of cooking.

With a sweet licorice taste, anise is used in cookies, sausage and sauces throughout the Mediterranean. It is also used to flavor Greek Ouzo and Italian Anisette.

With a sweet licorice taste, anise is used in cookies, sausage and sauces throughout the Mediterranean. It is also used to flavor Greek Ouzo and Italian Anisette.

Chinese star anise is beautiful and fragnant, often used in craftwork. Broken, it is used in pickling. Ground star anise is great for baking. Use 1/3 as much as you would anise seed.

Whole allspice is used for canning, soups, mulled wine or cider. Ground fresh, it gives an extra sweet and warm flavor to baked goods.

Shake on chicken, fish, pork, beef or steaks for a robust & spicy flavor. Add 1/2 tsp per pound to ground beef or turkey for zesty cajun burgers.

Allspice is one of the most popular baking spices. Ground allspice gives a sweet and warm flavor to baked goods. It is also used in soups, mulled in wine or cider, and in canning.

Fine ground black pepper, ideal for a shaker.

Coarsely ground pure premium grade black peppercorns. Use in dishes where a finely ground pepper is not nesessary.

Minced onions have the flavor of sweet onions without the sharpness of raw. They may be used in cooking in place of raw onions by rehydrating with water.

Greek Salad Seasoning is one of our favorite spices blended in-house at Stamoolis. A blend of 12 different spices that include Greek oregano, marjoram and garlic, this versatile blend can be combined with wine vinegar, Balsamic, lemon juice or water and...

The pit of the sour cherry has been used in the Middle East and across the Mediterranean as a sweet, sour and nutty aromatic addition to breads, cookies and biscuits.