Spices add only a few pennies of cost, but priceless flavor to any and all foods. We have a great variety of spices that people all over the world can enjoy. This category as well as all the others are ordered alphabetically by the product name and then sorted by the package weight of the product.

Anise Star. Star Anise is the star-shaped fruit of a small evergreen tree native to China. Used in Chinese and Vietnamese cooking, and is an essential ingredient in Chinese five-spice powder. It is similar in flavor to anise because it contains the same essential oil, anethole, but is slightly stronger and powerful more liquorice-like. Medicinally, it is a stimulant and a diuretic, and an infusion is thought to relieve a sore throat. The essential oil is used to flavor liqueurs such as anisette. It is also used to flavor teas, marinades, and soups.

Caraway seeds have a pleasantly sweet but slightly biting flavor and an aromatic, spicy aroma. The small, tannish-brown seeds have a flavor similar to a blend of dill and anise - sweet but faintly sharp. A sprinkling of ground Caraway enhances most of the root vegetables and it has a special affinity with potato dishes. It is widely used in cakes, applesauce, vegetables, soups, cabbage, sauerkraut, stews, meats, and noodles. Add 1/4 to 1 teaspoon to 8 ounce package of noodles.

Caraway seeds have a pleasantly sweet but slightly biting flavor and an aromatic, spicy aroma. The small, tannish-brown seeds have a flavor similar to a blend of dill and anise - sweet but faintly sharp. A sprinkling of ground Caraway enhances most of the root vegetables and it has a special affinity with potato dishes. It is widely used in cakes, applesauce, vegetables, soups, cabbage, sauerkraut, stews, meats, and noodles. Add 1/4 to 1 teaspoon to 8 ounce package of noodles.

Coriander ground has a distinctly citrusy and musty aroma. Its flavor is described as being minty, sweet, and citrus-like. The warm, sweet, orange-like aroma of the coriander seed makes it one of the most memorable and versatile of all the spices. It has a nice affinity for mint and cumin and blends well with fruit juices, especially lemons, for use in marinades. Use in soups, stews, curries, stir-fries, vegetables, salads, fish, poultry, yogurt, fresh chutneys, relishes, and tomato sauces.

Fennel is generally described as having a sweetly, aromatic flavor and aroma that is similar to anise (licorice-like) but less intense. It has a slight menthol undertone with musty/green flavor notes. Fennel Seeds have a natural affinity with fish. It is used in pickling, fish, egg dishes, salad dressings, breads, stews, seafood salads, vegetables, cheese dishes, baked or stewed apples, marinades, sautéed mushrooms, boiling shellfish, cakes, cookies, sausages, and oyster dishes.

Tarragon shall be the dried leaves of the perennial herb, Artemisia dracunculus L. closely allied to the sage brush or mugwort plants. The light to dark green leaves shall have a pleasant, aromatic, licorice-aniselike odor and possess a bittersweet and herbaceous taste. Tarragon is essential to classic French cooking and is adored in a Fines Herbes mixture of tarragon, parsley, chives and chervil. Tarragon flavors Bernaise sauce and a host of rich sauces for fish, chicken and eggs. Add it to mayonnaise, salad dressings, vinegar and butters.