HERBS & SPICES

Green Peppercorns have a fresh, clean flavor, and are well-suited for poultry, vegetables and seafood. Grind green peppercorns, the unripe berries of the piper nigrum, in a peppermill.

These sweetly fragrant pink berries are called peppercorns because of their size & flavor. Sprinkle in salads, eat whole with cheese, or use in any dish from fish, poultry & vegetables to ice cream & dessert.

Sweet Spanish paprika has a sweet, rich flavor. Just a sprinkle adds a flavorful & colorful touch to meat, fish & poultry. Add to soups, stews, sauces & salad dressings.

Smoked Paprika derives its flavor from dried and ground red sweet peppers that are smoked over wood fires. An essential ingredient To Bloody Mary, smoked paprika packs more flavor and less heat than cayenne pepper.

Hungarian Paprika is moderately hot. Just a sprinkle adds a flavorful and colorful touch to meat, fish and poultry. Add to soups, stews, sauces and salad dressings.

These medium hot pepper seeds found in Italian restaurants and pizzerias are hot but not unbearably so. Great on pizza, tacos, spaghetti & Beans & Legumes, they will add kick to any dish.

Thyme is great on just about everything. It is particularly good on chicken, fish, chops, salads, and vegetables. Sprinkle 1/2 tsp per pound and bake, grill or broil.

An essential ingredient in Greek and Italian cooking, this oregano from Greece is incredibly flavorful. Use in dishes where appearance of oregano leaf is not desired.

Use in meat and vegetable stocks, gravy, tomato and spaghetti sauce or when a quick dissolving garlic is needed.

Use in meat and vegetable stocks, gravy, tomato and spaghetti sauce or when a quick dissolving garlic is needed.

Sprinkle on meat, fish, poultry or vegetables. Use about 1/2 tsp minced garlic in 1 tsp water to equal two cloves of garlic.

An indispensable ingredient in the chutney and yellow curry dishes of India, fenugreek ia also used to make a healthful tea.