Paprika, Hungarian, Smoked (Sweet) Like influential Hungarian ballerina, Nora Kovach, this sweet smoked paprika powder is bold and statuesque. Both sweet and strong, it leaves audiences in awe and has had a mighty impact throughout the world. Barn door red and with a strong smoky flavor from being smoked over oak, this sweet smoked Hungarian paprika boasts a mighty sweet bell pepper flavor that’s very earthy and somewhat vegetal Smoked Sweet Hungarian paprika is great with stews, egg dishes, rice dishes, poultry shrimp, steamed vegetables or rice dishes All Natural, Gluten-Free, Kosher Parve, Non-GMO Barn door red and with a strong smoky flavor from being smoked over oak, this Hungarian sweet smoked paprika powder boasts a mighty sweet bell pepper flavor that’s very earthy and somewhat vegetal. It’s best for soups, salads, vegetable dishes and grain dishes where it doesn’t have to compete with stronger flavors. If there was any spice with a more complicated history or confusing categorization, it must be paprika. Paprika is made from the Capsicum annuum plant, which sounds simple enough. However, there are dozens of varieties of this pepper – both chile and bell. Yet, genetically, they’re all the same species. (Think of it in the way all people are human, but look very different from each other.) Paprika is technically native to North and Central America and was used by the indigenous peoples as a food and as a coloring agent. Spanish explorers became enamored with the plant and brought it back to Spain along with tomatoes, potatoes, and other produce. The Spanish – particularly the lower classes, as the heat of paprika was considered undignified by the rich – began using the seeds in food preparation. The seeds spread past Iberia to Turkey and throughout the Ottoman Empire, as well as throughout Europe to the Balkan countries and Russia. Later on it became endeared by India and the Middle East. And, of course, each country began breeding it to their tastes; the Spanish by smoking it, the Turks preferring hotter varieties, and the Hungarians loved it sweet and mild. Hungary and Spain, however, are the major producers of paprika, with the United States as a distant third. Thus, we have endless varieties of paprika. Whew. Recommended Applications This Paprika, rich in color with a slightly smoky flavor is great with stews, egg dishes, rice dishes, poultry shrimp, steamed vegetables or rice dishes. Also wonderful when added to a cream based sauce or soup. Basic Preparation Ready to use as is, no preparation is necessary. Ingredients Dried red peppers.
Ground Mace – 4 oz. The lacy second spice of nutmeg. You’ve heard of it, sure. But have you ever dared to try it? Ground Mace delivers a delicate, nutmeg-like aroma and flavor that pairs perfectly with other warm spices like cardamom, cinnamon, and clove. Great applications for Mace powder include soup, shellfish stock, cream-cheese desserts, cheese soufflés, or potted meat. All Natural, Gluten-Free, Kosher Parve, Non-GMO If you crack open the fruit that the nutmeg kernel grows in, you’ll find around that kernel a lacy, apricot-colored webbing called the aril. This is the second spice to nutmeg that we call mace. This spice was vastly important in European trade routes, particularly that of the Dutch. While it can grow in India and parts of Asia, nearly half of the world’s crop is grown on the tiny, island commonwealth country of Grenada. Mace is the sophisticated older sister to nutmeg. It has a sprightly, warm flavor reminiscent of nutmeg, but you’ll notice that it’s significantly stronger. The delicate aril also boasts potent citric, clove, and floral aromas that permeate a dish and have all the subtlety of a kick to the shin. The sweetness finishes with a strong bitter note that rings in your mouth for a while, so mace is best tempered with other spices and a bit of sugar. Mace enjoys being used in high fat foods. Mornay sauces, hot chocolate, soufflés, and puddings all benefit from mace’s unique flavor profile. Recommended Applications Ground Mace is traditionally used in British Pound Cake, pudding, and many meat or fish dishes. This spice comes in handy when the need to add flavor to clear sauces or soups by adding a delicate flavor without darkening the visual appearance. Other great applications for Ground Mace include soup, shellfish stock, cream-cheese desserts, cheese soufflés, or potted meat. Basic Preparation Ready to use as is, no preparation is necessary. Ingredients Mace.
Pumpkin Pie Spice A darling pumpkin pie spice blend that’s for more than pies. Lattes, breads, muffins, sausages, cakes, and even apple pies all benefit from it. Pumpkin Pie Spice is a warming, sweet spice blend with an iconic, beloved flavor that conjures up fall and winter. We mix cinnamon, nutmeg, ginger, and allspice to create a seasoning powder to add to your favorite pumpkin dishes. All Natural, Gluten-Free, Kosher Parve, Non-GMO Technically a blend of spices, Americans treat it as a unique, single spice. This is a combination of cinnamon, ginger, allspice, and nutmeg. The result is a pungent, rustic combination that hits all the sweet spots in the nose and on the tongue. The issue with pumpkin spice powder is you buy it once a year for the holidays. Come January, it then sits for 10 months and goes stale. Our recommendation? Any recipe that asks for ginger or cinnamon, try using pumpkin pie spice instead. You’ll find it works for a wide variety of applications like roasts and pilafs. Recommended Applications This spice blend is obviously perfect for pumpkin pie, but also is great with mashed sweet potatoes, mashed butternut squash, or glazed butternut squash. Can also be included in dessert recipes to enhance any pumpkin flavoring. Basic Preparation Ready to use as is, no preparation is necessary. Ingredients Cinnamon, nutmeg, ginger, and allspice.
Whole Nutmeg – 4 oz. There’s an American legend that sham spice merchants once sold fake nutmeg seeds that were carved from wood to unsuspecting cooks thinking they were getting a solid deal. This led to the term “nutmegger,” which is synonymous with “charlatan.” No worries about our nutmeg. 100% Real. Perfect for your sauces and your cakes. Whole Nutmeg is best when grated prior to adding to a recipe. To do so, utilize a nutmeg or spice grater. Add this spice at the end of cooking, as flavor diminishes with prolonged heat. Nutmeg is fantastic with savory dishes to include braised vegetables, steamed spinach, onion sauces, or pasta. All Natural, Gluten-Free, Kosher Parve, Non-GMO Nutmeg comes from an evergreen tree native to the Spice Islands near Indonesia, but has been cultivated throughout the tropics by both native cultures and foreign. Nutmeg is the nut from the Myristica fragrans tree. The fruit surrounding the nut is often candied or turned into preserves, or juiced and turned into a “nutmeg” syrup. The aril around the nutmeg is the spice we call mace. Nutmeg, however, is the primary harvest. The flavor is warm, rich, and intensely aromatic. Tropic wood, cloves, pine, and camphor are the primary flavors; a warm blanket of a scent if there ever was one. It’s something you can cuddle up in, which is why it’s become so prized in both sweet and savory cooking worldwide. Recommended Applications Nutmeg is fantastic with savory dishes to include braised vegetables, steamed spinach, onion sauces, or pasta. Other great applications include apple pie, muffins, spiced wine, eggnog, puddings, or any other sweet dish. Basic Preparation This spice is best when grated prior to adding to a recipe. To do so, utilize a nutmeg or spice grater. Add this spice at the end of cooking, as flavor diminishes with prolonged heat. Ingredients Nutmeg.
Mustard Powder Someone once must have looked out over a golden field of mustard flowers and said, “I’m gonna eat those somehow.” Thank heaven they did or this fierce, dry mustard powder wouldn’t be with us today. Mustard Powder is produced by grinding the seed of the white mustard plant to a fine powder. Mix with flour to create a Ground Mustard Flour to use as a preservative in pickling and chutney recipes. Orders are Processed and Shipped within 24 Hours. Ground from white mustard seeds – which are actually tawnier in appearance – this mustard spice isn’t as sharp as mustard powders ground from black or brown mustard seeds. Unlike many dry mustard powders on the market, Spice Jungle’s isn’t neon yellow. This is because many low-grade brands add small amounts of turmeric to create a more vivid color, but this can affect the overall flavor. Whole seeds have little aroma, and have to be ground for the flavors to awaken. The enzyme myrosinase is what gives mustard its acrid pungency and penetrating heat. However, it’s a fickle enzyme. Water must be added for the enzyme’s flavor to bloom and temperature matters. Cold water will ensure a mustard paste that is intensely hot, bitter, acrid, and pungent (possibly to the point of it being inedible if the water is ice cold). Warm water will mellow it out and hot water will negate the flavor all together. To make it at home, mix ground mustard spice with some slightly cooler than warm temperature water, a bit of honey and chilled white wine. It should all be of a sauce-like consistency. When the myrosinase is first activated it’ll be too brash to be eaten right away (give it a taste and see). Place in a sealed jar in the fridge for two or three days before using. Recommended Applications Mix with flour to create a Ground Mustard Flour to use as a preservative in pickling and chutney recipes. Added with herbs like tarragon, basil or mint for a cool flavor. Blend with water prior to added to recipes or mix with other spices like pepper or chiles. Basic Preparation Mix with a small amount of water and add to recipe. If flavoring with other spices, blend prior to cooking. Ingredients Ground yellow mustard seed.
Cinnamon, Vietnamese The silverback gorilla of the cinnamon world, all the younger cinnamons know to stay out of the way. Piercing, spicy flavor and an invigorating heat make this the perfect variety for any recipe where cinnamon is the star of the show. Ground Saigon Cinnamon, also known as Vietnamese cinnamon, is often regarded as the most concentrated, intensely flavored cinnamon, grown to be warm, spicy and sweet Great applications for Vietnamese cinnamon include bread, cookies, drinks, cakes, puddings, curries, game, meat, vegetables, or stews All Natural, Gluten-Free, Kosher Parve, Non-GMO Cinnamon is sourced from the bark of various species of the genus Cinnamomum. Cinnamomum is a tree farmed in much of Asia, though primarily in Indonesia, China, and Vietnam. The spicy and unique flavor, sweet aroma, and warm heat are derived from an essential oil called cinnamaldehyde. To produce cinnamon, a tree is grown for about 2 years. Afterwards, it is chopped down to a stump, from which dozens of small shoots will spring up. The shoots are allowed to mature and thicken to about two inches in diameter. After the green outer bark is shaved off the inner bark is bruised and struck evenly until it releases from the heart of the wood. This inner bark is then removed in large sheets, cut into strips, and air-dried. These strips are then curled into quills of cinnamon that are then further dried in ovens or by baking them outside under the sun. After achieving a sufficient tan the quills are sent on their way to the world. Vietnamese cinnamon is harvested from the species Cinnamomum loureiroi, and also goes by the name Saigon cinnamon. Vietnamese cinnamon is the strongest cinnamon due to a high essential oil content, of which 25% is cinnamaldehyde. Due to this, Vietnamese cinnamon is the butt-kicker cinnamon of the cooking world. Bakers in particular, take note: This is the cinnamon you want for your spice cakes, cookies, and definitely in your cinnamon rolls. We also like a pinch added to a batch of ready coffee grounds or espresso powder before passing through the water to give the everyday cup a bit of pep. Recommended Applications Traditionally used in Chinese Five Spice Powder or Garam Masala, and Indian Spice Blend, cinnamon is a versatile and widely used spice. Great applications for this product include bread, cookies, drinks, cakes, puddings, curries, game, meat, vegetables, or stews. Basic Preparation Ready to use as is, no preparation is required. Ingredients Ground Cinnamon.
Cream of Tartar So what the heck is cream of tartar? Well, cream of tartar is a more memorable and certainly more endearing name for potassium hydrogen tartrate. It’s a byproduct of wine that was given this sexy sobriquet in honor of its near alchemical nature. Cream of Tartar is a fine white powder typically used in baking to control stability, texture and rise. Cream of Tartar is great when used to make soufflés, meringues, angel food, chiffon cakes, and candy. The suggested rule of thumb for these recipes is to use 1/8 tsp. per egg white. All Natural, Gluten-Free, Kosher Parve, Non-GMO Okay, but really, what is it? Potassium hydrogen tartrate is a potassium acid salt left behind by grapes during the fermentation process. It’s the main acid in winemaking and during the process this acid can crystallize into “wine diamonds” and settle with other sediment at the bottom of whatever vessel is being used to ferment the wine. The crystals are purified and ground into the powder we call Cream of Tartar. So, what do you use this tartar powder for? Often it’s added to baked goods to help activate baking soda to create rise. In fact, baking powder is just baking soda mixed with Cream of Tartar. A pinch can also be added to sugar before it’s cooked to prevent crystallization when making caramels or certain candies. It’s also extremely helpful when making macarons, pavlovas, floating islands or other dishes that use whipped egg whites as the powder stabilizes the air bubble matrix and keeps your meringue stiff. Recommended Applications Cream of Tartar is great when used to make soufflés, meringues, angel food, chiffon cakes, and candy. The suggested rule of thumb for these recipes is to use 1/8 tsp. per egg white. Basic Preparation No preparation required, ready to use as is. Ingredients Cream of tartar.
Paprika, Hungarian (Sweet) With hints of prune, raisin, and chocolate, this Hungarian sweet paprika sort of boggles the mind. The color and name don’t lead us to assume such flavors with paprika. Yet, there they are. This sweet Hungarian paprika variety is dusty red and quite silky in texture. There’s no pungency or heat here; only a musky, red bell pepper flavor with a hint of astringency. Sweet Hungarian paprika’s vivid red color makes it a standout addition to stews and sauces, as well as a beautiful garnish All Natural, Gluten-Free, Kosher Parve, Non-GMO This Hungarian sweet paprika is dusty red and quite silky in texture. There’s no pungency or heat with this bulk paprika powder; only a musky, red bell pepper flavor with a hint of astringency. A good all-purpose paprika for white and dark chocolate, steamed vegetables, soups, and rice dishes. If there was any spice with a more complicated history or confusing categorization, it must be paprika. Paprika is made from the Capsicum annuum plant, which sounds simple enough. However, there are dozens of varieties of this pepper – both chile and bell. Yet, genetically, they’re all the same species. (Think of it in the way all people are human, but look very different from each other.) Paprika is technically native to North and Central America and was used by the indigenous peoples as a food and as a coloring agent. Spanish explorers became enamored with the plant and brought it back to Spain along with tomatoes, potatoes, and other produce. The Spanish – particularly the lower classes, as the heat of paprika was considered undignified by the rich – began using the seeds in food preparation. The seeds spread past Iberia to Turkey and throughout the Ottoman Empire, as well as throughout Europe to the Balkan countries and Russia. Later on it became endeared by India and the Middle East. And, of course, each country began breeding it to their tastes; the Spanish by smoking it, the Turks preferring hotter varieties, and the Hungarians loved it sweet and mild. Hungary and Spain, however, are the major producers of paprika, with the United States as a distant third. Thus, we have endless varieties of paprika. Whew. Recommended Applications This Paprika, rich in color with a slightly smoky flavor is great with stews, egg dishes, rice dishes, poultry shrimp, steamed vegetables or rice dishes. Also wonderful when added to a cream based sauce or soup. Basic Preparation Ready to use as is, no preparation is necessary. Ingredients Dried red peppers.
Cayenne Pepper, Ground Cayenne goes by many sweet and colloquial names: bird pepper, cow-horn pepper, Guinea spice, red pepper, and – if you’ve ever gotten it in your eye or nose – Sweet Merciful Apocalypse of Fiery Death pepper. A must-have in all kitchens. Ground Cayenne Pepper is made from dried hot chile peppers ground into an easy-to-use powder Popular across the globe for its intense heat and clean flavor, this spice not only adds kick to a dish, but is a first-rate overall flavor enhancer Gluten-Free, Kosher Parve, Non-GMO Cayenne pepper is a part of practically every cuisine worldwide and is grown in nearly every country. However, the pepper owes its culinary nomenclature to the city of Cayenne in French Guiana. After around 100 days of maturation the fruits are picked bright red and allowed to dry and cure either in the sun or in ovens. Once dried the fruits are ground into a powder. The powder is used on its own or often added to various spice blends for its medium-high heat and neutral flavor. Recommended Applications From one of the most pungent of chile peppers, this Ground Cayenne Pepper is derived from the Capiscum Chile. Fantastic in stews, chili, or soups, a bit of Ground Cayenne Pepper can also add a spicy kick to any homemade salsa. Another great use is adding this spice to oils for a rub to apply on your choice of meat. Basic Preparation Ready to use as is, no preparation is necessary. This spice becomes spicier when heated and is advised to add gradually to simmering recipes. Ingredients Ground Red Pepper.
Honey, Granulated Whether added to a cup of tea, secretly sprinkled over frosting in a towering layer cake, or delicately garnished on homemade candies granulated honey is an intriguing spin to a classic ingredient. Granulated Honey provides a convenient way to add the naturally rich sweetness of honey to recipes in a dry, easy-to-store form. Great as a substitute for sugar in any recipe and should also be tried in marinades. All Natural, Gluten-Free, Kosher Parve, Non-GMO Granulated honey is honey that has been dried and ground. The honey retains the same flavor but has a crunchy quality to it. Furthermore, it dissolves well in liquid, but doesn’t have the stickiness of fresh honey. Granulated honey is a used for vinaigrettes, sauces, marinades, and brines. However, bakers and candy makers are the ones who most often use it. Granulated honey is a way to imbue a honey flavor without working with honey directly (which is persnickety, burns easily, and browns into a dark unpleasant color when heated). Recommended Applications Granulated Honey is perfect when the need for a sweet honey flavor is needed without the mess. Great as a substitute for sugar in any recipe and should also be tried in marinades. Basic Preparation Ready to use as is, no preparation is necessary. Ingredients Granulated honey (sugar, honey).