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.

Allspice whole. Allspice is a tropical spice grown mainly in Jamaica. It has a pleasantly fragrant aroma and pungent taste which resembles a peppery compound of cloves, cinnamon, and nutmeg or mace. It's an essential ingredient in traditional mixtures used for pickling fruit and vegetables. It gives a gentle, warm flavor to cakes, jams and fruit pies, soups, stews and curries.

Allspice Ground. Allspice is a tropical spice grown mainly in Jamaica. It has a pleasantly fragrant aroma and pungent taste which resembles a peppery compound of cloves, cinnamon, and nutmeg or mace. It's an essential ingredient in traditional mixtures used for pickling fruit and vegetables. It gives a gentle, warm flavor to cakes, jams, fruit pies, soups, cookies, meatloaf, sauces, dressings, sweet potatoes, and squash.

Allspice whole. Allspice is a tropical spice grown mainly in Jamaica. It has a pleasantly fragrant aroma and pungent taste which resembles a peppery compound of cloves, cinnamon, and nutmeg or mace. It's an essential ingredient in traditional mixtures used for pickling fruit and vegetables. It gives a gentle, warm flavor to cakes, jams and fruit pies, soups, stews and curries.

McCormick Caribbean Jerk Seasoning. This savory sensation delicately blends the heat of red and black peppers with the essence of tropical spices such as allspice and cloves. Rosemary and thyme round out the recipe to give the sweet/hot, tantalizing taste of the islands. Where does this savory sensation originate? Jerk is a centuries-old method of marinating and preserving strips of meat. Dating back to the mid-seventeenth century, the meat was heavily coated with a special spice combination and grilled very slowly for several hours. Kosher OU

McCormick Caribbean Jerk Seasoning. This savory sensation delicately blends the heat of red and black peppers with the essence of tropical spices such as allspice and cloves. Rosemary and thyme round out the recipe to give the sweet/hot, tantalizing taste of the islands. Where does this savory sensation originate? Jerk is a centuries-old method of marinating and preserving strips of meat. Dating back to the mid-seventeenth century, the meat was heavily coated with a special spice combination and grilled very slowly for several hours. Kosher OU

For all those special chefs in your life who like ham. This will make them like it more. Item #0741012001 1 Lb. Jar No MSG added Ham Base. Item #086-11 1 Lb. Cup Minor's Bacon Base concentrate. Item #3009-11 11 oz. Jar Whole Cloves. Item #428-5 5 Lb. Jar Thompson Raisins. Item #70280 12.34 oz. Jar.

Cloves ground have a flavor that is strong, pungent, and sweet, almost hot. Their flavor is one of the most penetrating of all spices and their bitter, astringent flavor leaves a numbing sensation in the mouth. Ground Cloves are used in cakes, gingerbread, cookies, fruit salad, chili sauce, beef stew, pot roasts, sweet potatoes, and green vegetables.

Cloves whole have a flavor that is strong, pungent, and sweet, almost hot. Their flavor is one of the most penetrating of all spices and their bitter, astringent flavor leaves a numbing sensation in the mouth. Whole Cloves are popular for flavoring ham, pork, pickled fruits, gravies, and syrups.

Minced Garlic in Oil. Prepared from fresh garlic. Convenient and ready to use for any recipe requiring fresh garlic. 1 Teaspoon is appoximate to 1-2 garlic cloves or 1 teaspoon of minced garlic or garlic powder.

Piney, terpeney, and citrus-like aromatics combine with sweet and bitter tastes to provide Nutmeg with its distinctive flavor. Nutmeg can add a most delicate and agreeable flavor to commonplace vegetables or potatoes. In Italy, it is frequently included in the stuffings for tortellini, ravioli, or cannelloni. Nutmeg blends well with mace, cardamom, cinnamon, cloves, and ginger. It should always be added at the end of cooking time as heat diminishes the flavor.