Everyday Spices

If youÃre looking to enhance the flavors in your baked goods, soups, and stews, then weÃve got the perfect product for you. With its licorice-like flavor, Regal ground allspice is sure to add a spicy and sweet taste to your menu items. This seasoning has a distinct flavor that can even be used to intensify the flavor profiles of cinnamon and nutmeg.

Adobo seasoning adds a spicy and rich flavor to your authentic Mexican dishes. Its savory, all-purpose blend is great for use on the grill. This seasoning is made without pepper and is especially great for seasoning beef, chicken, pork, or seafood prior to cooking. It's an essential seasoning in Spanish, Caribbean, and Latin American kitchens and is commonly used in grilling, roasting, frying, or sauteing. Adobo can also be used as a base seasoning for stews, sauces, chili, beans, soup stock, baked potatoes, and vegetables. Dry spice blends offer versatility, a long shelf life, and shortened preparation time. This convenient, ready-to-use blend will help cut down on the amount of individual seasonings used in your recipes. Not only does this save your staff the hassle of mixing the ingredients themselves, but it also ensures that the ratios of the components are consistent. Your customers will love the bold, zesty flavor of adobo seasoning without pepper!

Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, it is about 5 mm in diameter and dark red, and contains a single seed, like all drupes. Black pepper is produced from the still-green, unripe drupe of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes dry in the sun or by machine for several days, during which the pepper skin around the seed shrinks and darkens into a thin, wrinkled black layer. Once dry, the spice is called black peppercorn. On some estates, the berries are separated from the stem by hand and then sun-dried without the boiling process. Once the peppercorns are dried, pepper spirit and oil can be extracted from the berries by crushing them. Pepper spirit is used in many medicinal and beauty products. Pepper oil is also used as an ayurvedic massage oil and in certain beauty and herbal treatments.

Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, it is about 5 mm in diameter and dark red, and contains a single seed, like all drupes. Black pepper is produced from the still-green, unripe drupe of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes dry in the sun or by machine for several days, during which the pepper skin around the seed shrinks and darkens into a thin, wrinkled black layer. Once dry, the spice is called black peppercorn. On some estates, the berries are separated from the stem by hand and then sun-dried without the boiling process. Once the peppercorns are dried, pepper spirit and oil can be extracted from the berries by crushing them. Pepper spirit is used in many medicinal and beauty products. Pepper oil is also used as an ayurvedic massage oil and in certain beauty and herbal treatments.

Daucus carota is a biennial plant in the Apiaceae family that grows a rosette of leaves in the spring and summer, while building up the stout taproot that stores large amounts of sugars for the plant to flower in the second year. The leaves, produced from the stem nodes, are alternating and compound, and arranged in a spiral. The leaf blades are pinnate. When the seed stalk elongates, the tip of the stem narrows and becomes pointed, extends upward, and becomes a highly branched inflorescence. Carrot powder is made from pieces of carrot that have been dehydrated and then ground up finely. You can use it as you would a spice in cooking, or as you would a flavour and nutrition-enhancing powder in breads and cakes, etc. Carrot powder has a mild, sweet, and slightly peppery flavor that blends seamlessly into smoothies, sauces and more. It can also be used for flavoring or as a natural coloring agent in pastas and baked goods. Rich in beta-carotene, which converts to vitamin A in the body, carrot powder is a healthy addition to any diet.

Basil is an annual, or sometimes perennial, herb used for its leaves. Depending on the variety, plants can reach between 30 cm (0.98 ft) and 150 cm (4.9 ft). Its leaves are richly green and ovate, but otherwise come in a wide variety of sizes and shapes depending on cultivar. Leaf sizes range from 3 cm (1.2 in) to 11 cm (4.3 in) long, and between 1 cm (0.39 in) and 6 cm (2.4 in) wide. Basil grows a thick, central taproot. Its flowers are small and white, and grow from a central inflorescence that emerges from the central stem atop the plant. The exact taxonomy of basil is uncertain due to the immense number of cultivars, its ready polymorphy, and frequent cross-pollination (resulting in new hybrids) with other members of the genus Ocimum and within the species. Ocimum basilicum has at least 60 varieties, which further complicates taxonomy.

If youÃre looking to add unique flavor to your signature dishes, then bay leaves are the perfect spice for your kitchen. Typically used in French, Moroccan, and Turkish dishes, this spice has a distinctively strong, spicy flavor. While this product is sold as whole dried leaves, they can easily be crumbled to add a finishing touch to chicken, beef, and soup. Our bay leaves even come in a handy 5.18 oz. container, making them easy to use while cooking.

Coriander is an annual herb in the family Apiaceae. It is also known as Chinese parsley, and in the United States the stems and leaves are usually called cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but a smaller group of about 3Ã21% of people tested think the leaves taste like dish soap, linked to a gene which detects some specific aldehydes that are also used as odorant substances in many soaps and detergents Coriander is native to regions spanning from Southern Europe and Northern Africa to Southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (5Ã6 mm or 0.20Ã0.24 in) than those pointing toward it (only 1Ã3 mm or 0.039Ã0.118 in long). The fruit is a globular, dry schizocarp 3Ã5 mm (0.12Ã0.20 in) in diameter. Pollen size is approximately 33 microns.

This unique spice is derived from the dried, ground seed of the Cuminum plant, a member of the parsley family. Cumin is characterized by a distinctive, slightly bitter taste and a smokiness which leaves behind a slight heat. The bitter, zesty flavor of cumin enhances the taste of meats, soups, and stews, and adds a bit of warmth to curries, chili, salsa, and couscous. Cumin is a flowering plant in the family Apiaceae, native to southwestern Asia including the Middle East. Its seeds à each one contained within a fruit, which is dried à are used in the cuisines of many cultures in both whole and ground form. Likely originating in a region of the Eastern Mediterranean called the Levant, cumin has been in use as a spice for thousands of years. Seeds excavated at the Syrian site Tell ed-Der were dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites. In the ancient Egyptian civilization, cumin was used as a spice and as a preservative in mummification. Cumin was a significant spice for the Minoans in ancient Crete. Ideograms for cumin appear in Linear A archive tablets documenting Minoan palace stores during the Late Minoan period. The ancient Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in Morocco. Cumin was also used heavily in ancient Roman cuisine. In India, it has been used for millennia as a traditional ingredient in innumerable recipes, and forms the basis of many other spice blends.