Coriander Powder Coriander powder is the baker’s best friend in fall and winter. An essential part of pumpkin and apple pie spice, ground coriander has a warm flavor that should be added to all sorts of desserts and cocktails. Ground Coriander / Coriander Powder is highly aromatic, slightly pungent, earthy and herbaceous with an essence reminiscent of citrus peel and sage Applications include stir-fry, curry, stew, soup, pickling spices, or mixed with melted butter and added to fish or poultry meats Orders are Processed and Shipped within 24 Hours. Coriander powder is one of the sweeter spices out there, which is odd considering the leaf of the coriander plant – what we call cilantro – is often called spicy and herbal. It is often described as sweet and floral with hints of white pepper and Navel orange. You might call it cultivated, both in agricultural and worldly senses. The flavors make ground coriander a popular spice across all oceans, from Portugal to Mexico, to India. Ground coriander powder goes stale quickly so use it within six months and, as with all spices, store in an airtight container in a dark and dry space. Any baker would be livid without ground coriander to add to pumpkin pies, sweet potato pancakes, apple cakes, spice cookies, homemade granola, or kugel. Coriander-Maple Granola Recipe 4 cups rolled oats 1 cup pecans, chopped 1 1/2 teaspoons ground coriander 1/4 teaspoon ground cinnamon 3/4 cup maple syrup 1 cup brown sugar 1 teaspoon vanilla extract 2 T orange juice 2 T orange zest 1 cup dried apricots 1. Preheat your oven to 350ºF and adjust the top rack to the middle of the oven. Place the oats, pecans, coriander powder, and cinnamon in a large bowl and mix together. Whisk together the maple syrup, vanilla, orange juice and zest, and brown sugar in a saucepan and place over medium heat until almost smooth. 2. Pour syrup mixture over oats mixture. Stir gently to combine and the oats are well-coated. Spread out onto a baking sheet lined with parchment paper or foil. Bake for twenty minutes. Cool completely. (If some of the granola is still sticky and wet bake it for another 7-10 minutes.) Break into pieces and add the dried apricots. Store in an airtight container. Recommended Applications Most commonly used in baking or as a pickling spice, Ground Coriander is also traditionally used in Indian Spice Blends or Middle Eastern lamb and beef stew. Other great applications include stir-fry, curry, stew, soup, pickling spices, or mixed with melted butter and added to fish or poultry meats. Basic Preparation Ready to use as is, no preparation is necessary. Ingredients Ground Coriander.
BBQ Seasoning, Hickory Warning: hickory BBQ seasoning may cause excess salivation when used on the grill. The perfect blend of spices to use when barbecuing pork, chicken or beef Add the seasoning to the meat directly or use to create a marinade Gluten-Free, Non-GMO, Kosher Parve Chiles, salt, sugar, cumin, garlic, onion, and a touch of hickory smoke powder – use on its own or as a spice base for a one-of-a-kind sauce. For those without a smoker, this Hickory BBQ seasoning provides the much-desired smoky flavor that makes for life defining food. Recommended Applications The perfect blend of spices to use when barbecuing pork, chicken or beef. Add the hickory dry rub to the meat directly or use to create a marinade. Can also be used as a finishing spice to grilled vegetables. Basic Preparation Ready to use as is, no preparation required. Ingredients Salt, sugar, paprika, ground chiles, Contains 2% or less of: hickory smoke flavor (maltodextrin, hickory smoke flavor), silicon dioxide (anti-caking agent), spices, garlic.
Jamaican Jerk Seasoning Classic jerk seasoning with a spark of heat made of fire. Jamaican Jerk Seasoning is a sweet, hot and tangy blend that imparts the classic Caribbean flavors of allspice, thyme and chiles. Use as a dry rub or marinade on meat or seafood for an authentic Jamaican cooking experience. Gluten-Free, Kosher Parve, Non-GMO Jerk seasoning is popular in Jamaican and Caribbean cuisine and refers to the preparation of meat with an earthy, spicy dry or wet rub. The Jamaican jerk dry rub is a strange mix that has a dark history. Unquestionably, jerk seasoning began as an African spice rub that was adapted by slaves transported throughout the Caribbean. As various peoples and nationalities travelled through the Atlantic the recipe changed with spices like thyme, nutmeg, and cloves being added. Heat increased dramatically when people began to add Scotch Bonnet peppers in lieu of tamer chiles. We classify our Jamaican jerk seasoning from our dry jerk seasoning in that this one has a lot of chile pepper blended in. If you’re looking for something with a bit of ground scotch bonnet, plenty of paprika, and a hefty dose of cayenne, then this will scorch your tongue into a cinder just fine. Recommended Applications This spicy seasoning blend is a perfect way to add that sweet and tangy flavor to beef, sausage, fish, chicken or even tofu prior to grilling. Basic Preparation Ready to use, no preparation necessary. Ingredients Spices, Sugar, Salt, Paprika, Vinegar Flavor (Sodium Diacetate, Natural Flavor), Canola Oil, Contains 2% Or Less Of Garlic, Onion, Caramel Color, Citric Acid, Silicon Dioxide (Anti-Caking Agent), Turmeric. Contains Mustard. Contains Sulfites
Allspice Berries, Whole Allspice has a curious name, doesn’t it? Allspice. It’s because it smells like so many other spices all smashed into one. Cinnamon, clove, cardamom…. all the best in one little berry! Allspice pairs well with a variety of spices, imparting a warming effect on the flavor Great when ground fresh in a pepper mill or combined with any variety of peppercorn for a new and interesting flavor Orders are Processed and Shipped within 24 Hours. Allspice, also known as pimenta, Jamaica pepper, Turkish yenibahar, or newspice, is native to the West Indies and the Caribbean. In fact, due to its finicky nature, it’s one of the few spices that are still exclusively grown in its native region. The name allspice refers to its compound aroma that seems like it’s a mixture of mace, clove, cardamom, and cinnamon. The berries are actually plucked when green and are cured in the blazing tropical sun on large concrete slabs until they turn black and their shells become fragrant with oil. Whole Jamaican allspice berries have a place in preserved goods and play an important role in spice blends and rubs like jerk seasoning and garam masala. In addition, it plays a central role in many North American pastries such as gingerbread cookies and pumpkin pie. Whole berries can be ground up and toasted for a fresher, more intense allspice flavor than pre-ground allspice. Whole Jamaican allspice berries are also essential for proper pickling. Buy allspice berries from Spice Jungle today! Recommended Applications Allspice pairs well with a variety of spices, imparting a warming effect on the flavor, it can be used in pickling, marinades, chutneys, or desserts. Basic Preparation Allspice is great when ground fresh in a pepper mill but can also be combined with any variety of peppercorn for a new and interesting flavor. Ingredients Allspice.
Vinegar Powder, White Balsamic For the 80’s kid who enjoys being spoon fed nostalgia and reads cookbooks voraciously. A tangy-sweet ingredient that’ll make your cooking even more shibby. balsamic vinegar powder powdered vinegar vinegar powder Sweet and sour powder. We take quality white balsamic vinegar and dehydrate it until only solids – a mix of grape solids, tannins, and acids – are left behind. The balsamic vinegar powder has a sharper tartness than the liquid form. In addition, this form allows it to be used as a rub. Combine with salt and pepper and use this white wine vinegar powder for homemade pita chips or potato chips. We also like it rubbed onto a pork loin with a bit of garlic powder, onion powder, thyme, and smoked salt. Recommended Applications This product is great when added to rubs, marinades, barbecues, seasonings, dry mixes, or salad dressings when a tart and yet somewhat sweet flavor is desired. Use this product as a replacement for liquid vinegar in dry mixes, as a flavor enhancer, mold inhibitor, or pH adjustor. Basic Preparation Ready to use as is, no preparation is necessary. To reconstitute to the approximate acid strength of 50 grain vinegar (5% acetic acid), blend 1 part vinegar powder to 1.5 part water (by weight). Ingredients IP Maltodextrin, and White Balsamic Vinegar
Ginger, Crystallized Succulent, tender chunks of candied ginger slices ready for your baking needs. Assuming your snacking needs don’t come first… These sugar-coated crystalized ginger pieces are perfect for adding a touch of sweet, peppery flavor to a recipe or enjoying as a chewy candy. Great to eat as a snack that boosts your immune system. Chop pieces of crystallized ginger to use in baked goods like cookies, cakes or even gingerbread. Gluten-Free, Kosher Parve, Non-GMO Spicy, sweet, and somewhat chewy dried crystallized ginger consists of chunks of peeled ginger that have been candied in a syrup solution and rolled in sugar. The result is a delightful ingredient that can be added to cakes, cookies, soups, and salads. Many people also self-prescribe it for upset stomachs. Recommended Applications Great to eat as a snack that boosts your immune system. Chop pieces of crystallized ginger to use in baked goods like cookies, cakes or even gingerbread. Basic Preparation No preparation is required, ready to use as is. To rehydrate this product, pour boiling water over fruit and allow to sit covered for 5-10 minutes. Prior to use, make sure the water has been properly drained. Ingredients Ginger, sugar, and sulfur dioxide as a preservative. Contains sulfites.
Red Pepper (Extra Hot), Crushed You want some spice to keep at the table, ya? Something with a bit of boom and a bit of burn? We got what you need right here. Extra Hot Crushed Red Pepper is native to the cuisine of southern Italy, perfect for adding vibrant color and heat to any dish. Ranges 50,000 to 90,000 on Scoville Heat Scale Orders are Processed and Shipped within 24 Hours. These particular extra hot crushed red pepper flakes are what you may call “exuberantly piquant,” “excessively perky,” or as our intern referred to it, “Oh god, oh god, what have I done? My world is now made of fire.” Of course, heat levels are subjective so you may only see these as “Dang, that’s pretty flippin’ hot.” The chiles we leave on the plant grow from green to burgundy to fire engine red. Blazing hot they are. We then cure and air dry them before crushing them into a hellish flurry of chile flakes that have plenty of seeds left in for kick. Recommended Applications Extra Hot Crushed Red Pepper is a wonderful addition to chili, soup, or stew and can give a kick to any homemade salsa. These chili pepper flakes are commonly added to oils, one can make a rub for any meat or poultry to spice up the flavor. Basic Preparation Ready to use as is, no preparation required. Ingredients Dried red pepper.
Mediterranean Spice Blend – 4 oz. A jetsetter with a Fendi bag and dressed in Hermes – incredibly worldly in the kitchen, and loves Tunisian goat stew served alongside homemade Italian limoncello. Use Mediterranean Spice Blend to combine with oil and red wine vinegar for a delicious and homemade vinaigrette. Great for stuffed peppers, slow braised dishes, potato recipes, and for flavoring focaccia. Coat chicken, beef or lamb with this carefully crafted blend of spices or mix with olive oil as a marinade. All Natural, Gluten-Free, Kosher Parve, Non-GMO It’s very possible that this is one of our favorite blends. It kinda has a habit of vanishing from the store room. Coincidentally, many desks in the office smell of thyme, black pepper, bell pepper, and mustard seed. This blend of European and African spices makes a delightful rub, but we have a few particular uses we adore. Vinaigrettes with red wine and a spicy olive oil makes for a fantastic use of it – either on a salad or a straight-up poultry marinade. Add to pickling jars for dilly beans that will astound. Lastly, make a brine laced with this blend and very, very lowly simmer potatoes until soft. Next, roast them quick and hard with a dash of salt and more of this peppery blend. Recommended Applications Use Mediterranean Spice Rub to combine with oil and red wine vinegar for a delicious and homemade vinaigrette. Great for stuffed peppers, slow braised dishes, potato recipes, and for flavoring focaccia. Coat chicken, beef or lamb with this carefully crafted blend of spices or mix with olive oil as a marinade. Basic Preparation Ready to use as is, no preparation is necessary. Ingredients Spices, garlic, onion, chile peppers, salt, granulated lemon peel and bell peppers. Contains mustard.
Smoked Peppercorn Sage Rub A coarse, gritty rub that shaves with a knife and eats steak and eggs for breakfast. Smoked Peppercorn Sage Rub is an exceptional multi-purpose seasoning, boasting a mix of select aromatics, herbs, and spices, along with sage and smoked black peppercorns. It is perfect as a savory rub for meat and poultry. Blend Smoked Peppercorn Sage Rub directly on meats and roasts as a dry rub or mixed with other marinades or oil. All Natural, Gluten-Free, Non-GMO, Kosher Parve A perfect rub for barbeque, slow cookers, or quiet roasts that languish in the oven on low heat. This coarse rub stands up well to prolonged cooking and is best when applied to meats a day in advance of cooking. This hand blended, masculine rub gets most of its grit from crushed smoked peppercorns and rubbed sage – it’s soft and strong, reminiscent of perhaps spicier cologne (just more delicious). It’s all rounded out with thyme, fennel seed, paprika, garlic, oregano, and a hit of sea salt. Recommended Applications Blend Smoked Peppercorn Sage Rub directly on meats and roasts as a dry rub, or mixed with other marinades or oil. Use for pork chops, roasted pork loin, slow-cooked pork shoulder, chicken, turkey, or any game bird. Also compliments au gratin potatoes, potato casseroles or stuffing recipes. Basic Preparation Ready to use as is, no preparation is necessary. Ingredients Salt, spices, paprika, minced onion and minced garlic.
Chipotle Powder, Morita – 4 oz. Brash, sexy, and bold – like Lawrence Fishburne with a hint of capsaicin. Chipotle Morita Chile Powder is made from grinding chipotle morita chiles (ripe jalapeño peppers that have been smoked and dried) Heat level ranges from 12,000 to 26,000 SHUs All Natural, Gluten-Free, Kosher Parve, Non-GMO Chipotles are smoke-dried jalapeño peppers, with the morita variety being the most well-known (the meco/Brown Chipotle variety being the other). The morita variety of chipotle is smoked for just a few days until a leathery consistency is achieved. When whole, their leathery exterior can be difficult to work with and rather daunting to grind into powder. We’ve taken on that task to create a brick red powder that’s smoky and bold. We like to add a sprinkle of it to corn or black bean dishes. For a fresh summer snack add a dash to watermelon or papaya along with a spritz of fresh lime juice. Recommended Applications A versatile spice, this product is perfect in corn bread, barbecue ribs, enchilada sauces, stews, chili, or spice rubs. Typically used in Southwestern Cuisine for the smoky quality, this product may also be used in poultry, meats or fall squash. Basic Preparation Ready to use as is, no preparation is necessary. Ingredients Dried chipotle chiles.