ANNATO SEED is derived from the seeds of the achiote trees of tropical and subtropical regions around the world. The seeds are sourced to produce a carotenoid-based yellow to orange food coloring and flavor. It’s scent is described as “slightly peppery with a hint of nutmeg” and it’s flavor is nutty and sweet”.
BERBERE SPICE Berbere is a spice mixture whose constituent elements usually include chili peppers, garlic, ginger, dried basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It serves as a key ingredient in the cuisines of Ethiopia and Eritrea.
CARDAMOM PODS are dried fruit of a plant of the ginger family. The pod is about the size of a large pea and may be buff colored if it was bleached; green if dried in an oven; or brown if dried in the sun. Most cardamom pods available in the U.S. are of the bleached variety, but Indian cooks prefer green cardamom. The outer pod itself is not used in cooking.
CHINESE FIVE SPICE is a Chinese seasoning consisting primarily of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds.
GRAINS OF PARADISE come from West Africa, where they grow on a leafy plant and are easily harvested. The name comes from Medieval spice traders looking for a way to inflate the price. They are delicious used on meats and vegetables when used to flavor.
GREEK SEASONING popular spice used in Greek cooking and usually contains various spices including onion, spearmint, oregano, garlic and sea salt.
KAFFIR LIME LEAVES are used in Southeastern Asian cooking. The fruit is green and bumpy.
MADRAS CURRY POWDER originates from what was the Madras region in the south of India and is a spicy curry powder that can be used with chicken, pork, beef and vegetables.
RAS EL HANOUT is a spice mix from Morocco in north Africa. It is used in many savory dishes, rubbed on meat or stirred into rice. Various mixtures may contain cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, peppercorn, paprika, fenugreek, and turmeric.
RED CURRY PASTE is used in a popular Thai dish consisting of curry paste to which coconut milk is added. The base of the red curry is made with a mortar and pestle, and it’s main ingredients are garlic, shallots, dried red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass. Some common additives are fish sauce and sugar.
STAR ANISE is a small star-shaped fruit with one seed in each arm. It has an aniseed (liquorice) flavor and is used, unripe, as a spice in Asian cooking.
TOGARASHI SHICHIMI is a Japanese seven spice chili mixture that contains coarsely ground red chili pepper as the main ingredient, ground sansho, roasted orange peel, black sesame seed, white sesame seed, hemp seed, ground ginger, and nori.
ZA’ATAR SPICE is a spice condiment made from dried herbs mixed with sesame seeds, dried sumac, and often salt, as well as other spices. It is used in Arab cuisine both as an herb and a spice mixture and is popular throughout the Middle East.