Sesame Seeds, White
$7.25 – $19.60
Believed to be the first seasoning ever recorded, the Sesame Seed dates back to 3000 B.C. According to legend, Sesame Seeds were brought to America by the African Slaves and quickly became popular with Southern cooking.
Use in breads and other baked goods, spreads, candies, soups, salads, fish & poultry dishes, and stir fried vegetables.
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Cinnamon ~ Indonesian Cassia
$8.00 – $21.60The Greek poet, Sappho, referenced Cassia in 7th century B.C. Though not the “true” Cinnamon, Cassia (also called Chinese Cinnamon) is often sold as Cinnamon in the U.S., where it’s preferred for its strong, spicy and lingering flavor.
Use in both sweet and strong savory dishes: candies, baked goods, meats, preserves, curries, and hot beverages. Cassia, with its intense aromatic qualities and taste, is the popular choice for Cinnamon Rolls.
Sea Salt, Kala Namak (Black Salt)
$8.00 – $9.25Popularly called “black salt,” this Indian mineral salt has a pinkish-grey color and a sulfurous taste. Commonly used in Indian cuisine as a condiment and as an ingredient in raitas, chaats, and chutneys.
Fennel
$7.25 – $19.60Used for hundreds of years, fennel has been credited by some to increase the flow of milk in nursing mothers and aiding diets by calming hungry stomachs.
Fennel is best added at the end of cooking to preserve its flavor. Use in meat and vegetable dishes, starches and grains, sauces and herbed butter, salads, eggs, baked goods, and even beverages such as tea and wine.
Coriander
$7.25 – $19.60Coriander is one of the world’s oldest spices and has been used for both culinary and medicinal purposes. It is reported that coriander can sooth the stomach and that coriander tea might give colicky babies some relief.
Coriander has a citrusy flavor. Use in curry, meat, fish, and chili recipes. For a little kick of flavor, add coriander to cream cheese and cottage cheese or rub on fresh pork before roasting.
Peppercorn, Sichuan
$10.50 – $28.35A key ingredient in our Chinese Five Spice, Sichuan Peppercorns are also used in Nepali (Gurkha), Tibetan and Bhutanese cooking. Chowmein in Nepal is often served with a Sichuan Pepper sauce. Sichuan has lemon overtones and causes a tingling of the mouth when eaten.
Great in stir fries, sauces & combined with Chiles in Chinese dishes.
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