Fresh Spices?

 

We are asked all the time, “How can spices be fresh?”  The essential oils that safe keep the flavor of spices begins reacting with oxygen immediately after milling, over time losing their flavor and aroma.  Many spices sold commercially in the united states are milled overseas, then shipped to warehouses where they are held before ever getting to the shelf.  We ensure freshness by only buying the highest quality spices from vendors we prequalify, storing the whole spices in our state-of-the-art climate controlled facility for only short durations (in some cases in reduced-oxygen environments), and freshly milling our spices in small quantities to ensure that they come to you with the strongest flavor and aroma possible.

 

Browse our library of spices, organized alphabetically below:

Showing 1–12 of 228 results

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Add a Gift Box

$1.00

Make it a gift by adding a lovely striped Kraft gift box tied with a Local Spicery bow! Gift box will hold following combinations:

4 Standard Jars, or

1 Large and 2 Standard Jars, or

3 Standard Jars, or

2 Large Jars

 

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Aji Amarillo Chile Pepper

$5.00$20.50

Popular in Peruvian & Bolivian cooking. Add to rice before cooking. Mix with minced red onion & vinegar as condiment. Add to root veggies, salsa, stews, seafood dishes & sauces. Rehydrate whole dried peppers in boiling water (~ 20 min) to make paste.

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Allspice

$5.00$18.00

Native to Jamaica, this “new” spice made an appearance in European and Mediterranean dishes in the 16th century. It smells like a combination of Cinnamon, Nutmeg, Cloves and Pepper, so the English coined it “Allspice.”  Our allspice is stored in a climate-controlled, oxygen-depleted environment before milling to maximize the retention of essential oils. This locks in the strongest flavor and aroma possible.

Add to cooked fruits and relishes, poached fish, and braised meats. Uses include Caribbean Jerk seasonings, Palestinian dishes, Middle Eastern stews, German sausages, English cakes, and American pies.

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Amchoor

$4.75$5.25

Amchoor, also Amchur, is milled from unripe Mango. This tart powder was first used in India, where Mangos are abundant, to add sour to masalas and chutney. Dried, powdered, unripe Mango. Adds a tart, sour flavor to masalas, curries & veggies or a little zing to potatoes or rice. Can be used as a sour meat tenderizer; dry rub or mix with water to make marinade. Use sparingly.

Add to cooked fruits and relishes, poached fish, and braised meats. Uses include Caribbean Jerk seasonings, Palestinian dishes, Middle Eastern stews, German sausages, English cakes, and American pies.

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Ancho Chile Pepper

$4.25$18.75

The Ancho Chile is the dried version of the Poblano Pepper and the most popular dried chile in Mexican cooking. The sweetest of dried peppers, with deep, rich berry flavors, mild bitterness, and mild to medium hotness, Ancho is frequently used as the base flavor of sauce and spice mixes like dry rubs or mole. We stem and partially seed our Anchos by hand before milling to provide the strongest Chile flavors without being overpowered by excessive heat. Try replacing paprika with Ancho Chile Powder in any recipe to bring a fuller, earthier Chile flavor and beckoning for you to take another bite.

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Anise Seed

$4.75$15.75

Repairs to the London Bridge were said to be partially paid for by taxes and tolls placed on Anise Seed by King Edward in 1305.  In folklore, Anise is believed to stave off nightmares when placed near the bed.

Use in cookies, pastries and bread. Try adding to savory dishes for a layer of warm licorice flavoring.

 

Suggested Recipes:

Lemon Anise Biscotti

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Apple Pie Spice

$7.50$24.00

The ultimate expression of an American classic, our Apple Pie Spice features a blend of two different species of Cinnamon, freshly-milled Chinese Ginger, and single-source Madagascan Vanilla Beans. This blend delivers the tangy sweetness and aromatics of a kitchen from a distant past brought forward in memories with the first smell.

A contemporary blend for apple pie, this spice blend is also a smart flavoring added to waffle batter, sprinkled on French toast, mixed with barbeque sauces, or added to recipes with cinnamon or nutmeg.

 

Suggested Recipes:

Oatmeal Apple Cookies

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Asafoetida/Fenugreek Blend

$8.00$11.50

This powdered gum resin is used in Indian cooking.  It has a foul smell, but when cooked it takes on an onion/garlic/leek flavor.  Known as food of the Gods, it is also said to aid with digestion.

Asafoetida (Hing) is often used as an onion/garlic substitute in Indian dishes. Use sparingly–a little goes a long way.  This blend uses Fenugreek as a processing agent rather than the more commonly found wheat.

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Axiote

$6.25$20.50

The Annatto tree is often referred to as the Lipstick Tree as it is used to color many cosmetics including lipstick. Native to the rain forests of the Yucatan and Belize, the spice is known throughout Central America by its Nahuatl name, Axiote. Blended with other spices and herbs, and ground into a paste, axiote is a mainstay of Yucatecan cuisine, and is used to season primarily chicken, but is also used on fish, lobster, and pork (achiote paste is marketed throughout Central America as “recado rojo”). In India, Hindu women use it to make the mark on their foreheads.

With a distinctive mildly bitter, earthy flavor, the annatto seed is most commonly used in Western culture as a food coloring for cheese, margarine, butter, rice, and smoked fish. We use it as a primary ingredient for our Belizean-inspired Axiote rub for chicken and fish.

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Axiote Blend

$6.50$21.00

Highlighting the flavor of the Annatto Seed with Guajillo and Chipotle Chiles, this authentic blend brings the flavors of the Maya rain forests to your table.
Rub with lime on fish, chicken & beef. Marinate with paste: 2-3T Axiote & 2T cider vinegar (or sour orange, Meyer lemon juice or lime juice), and a splash of olive oil.

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