HERBS & SPICES

Perfect for spicing hot drinks and for flavoring sauces and syrups. Add cinnamon to coffee, cocoa and speciality drinks or use as a tasty stirring stick.

An excellent all-purpose cinnamon that adds great flavor to all baked goods-from cookies to rolls to pumpkin pie. For cinnamon sugar, mix 23 tsp cinnamon with 1/2 cup granulated sugar.

Chives enhance fish, veal, pork & chicken. Also used in soups such as tomato, potato & cucumber. Excellent with scrambled eggs or as a garnish.

A tasty addition to salad dressings and coleslaw, ground celery is also often added to soups, pickling recipes and rubbed on beef and pork. Use half as much ground celery as whole celery.

A dash of cayenne boosts the flavor of low salt or low fat dishes. Use in place of whole chili peppers in barbecue sauce and in chili. For a zesty flavor, use cayenne to replace paprika on deviled eggs or potato salad.

Cardamom is an important ingredient in meat and vegetable dishes of India. In the Middle East, it is added to green coffee before brewing. In Europe, it is used to season baking goods. The outer pod has a mild flavor, while the tiny inner seeds have an...

Black caraway seed has a bitter, peppery taste. It is traditionally used In Middle Eastern cuisine to flavor breads, meats, lentils & fish. It can also be roasted and mixed with vegetables.

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.

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.