1. ALLSPICE
A New World spice from the Jamaican Myrtle tree with a sweet and
savory flavor reminiscent of nutmeg, cinnamon, clove, and a hint of
pepper. This spice is also known as Jamaica or Myrtle pepper. This
spice works well in pickling spice mixtures and in marinades for fish,
poultry and meat. It especially works well with Lebanese food, ham,
rice, cakes and pies.

2. ANIS SEED
A Middle Eastern spice with a sweet licorice taste that is particularly
popular as a flavoring for the alcoholic drink (ARAK). It is best used
as an accent to sweets, breads, fish and shellfish, and dried fruit and
nut mixtures.

3. BLACK PEPPER (COARSE)
The black variety originates from unripe green berries that ferment
before drying, which results in strong flavor and aroma. The coarse
mesh is known also as steak pepper.

4. BLACK PEPPER (GROUND)
This is the regular grind which is most popular and is multi purpose.

5. BLACK PEPPER (WHOLE)
The whole format is used to be grounded on the table to sustain all it's
aroma and flavour.

6. CARAWAY SEEDS
A flavoring that has been in use as far back as the Stone Age. With a
tangy flavor similar to dill, it was once popular in English foods and
is most used in Austria and Germany, where it is used in breads and
pastries. It is also used as a seasoning in potatoes, cabbage, carrots,
sausages and rich meats.

7. CARDAMOM
A native Indian spice in the ginger family, it has a spicy, sharp and
sweet taste with a aroma reminiscent of cinnamon.

8. CAYENNE (HOT)
A seasoning ground from small, red chili peppers. It has been used
as a spice in the dishes of many countries and is also used as a table
condiment.

9. CELERY (SALT)
A mixture of salt and celery it can season any food and also used to
decorate the rim some alcoholic drinks like bloody Mary.

10. CHILIES (CRUSHED)
Crushed from small, red chili peppers. It has been used
as a spice in the dishes of many countries, italian use it often beside
a spaghetti dish.

11. CINNAMON (POWDER)
Native to Sri Lanka, it comes from the bark of a small evergreen tree.
Cinnamon is fragrant with a slightly sweet taste and works well in
sweets and also with meats, stews, vegetables and curries. In the
United States, cinnamon is the same as cassia.

12. CINNAMON (STICKS)
The same information as the above, but it is kept is stick format.

13. CLOVES (GROUND)
Of Southeast Asian origin, an unopened flower bud of an evergreen
clove tree. It has a sweet, strongly aromatic flavor best used as an
accent to baked goods, stews and soups and meats.

14. CLOVES (WHOLE)
The same as above but in a whole format.

15. CORIANDER (GROUND)
A popular spice in the carrot family, its flavor is reminiscent of an
orange peel. It is commonly used as a companion to curry and to
flavor meat and poultry. Widely used in Middle Eastern food

16. CORIANDER (WHOLE)
Same as above but kept in a whole format.

17. CUMIN (GROUND)
Of Eastern origin, it has been a spice used since early times.
Currently, it is a vital flavoring in East Indian and Mexican cuisines
and is used in dishes such as curries, stews, chili and couscous.

18. CUMIN SEEDS
The same as above but in a whole format.

19. CURRY POWDER
Mixture of cumin, coriander, turmeric, mustard, allspice and many
other spices that is great with chicken and many Indian recipes.

20. FENNEL (GROUND)
A spice with a substantial history, it's most extensive use was and
remains in Europe with fish both fresh and cured. It has a sweet
licorice taste milder than anise. It is best used as a seasoning for
seafood, pork, soups, dressings and bread.

21. FENNEL (SEEDS)
The same as above but in a whole format.

22. FOUR PEPPERS
A complete mixture of peppers: black, white, red, and green pepper.
Great for meat. poultry and fish even for vegetarian dishes.

23. GARLIC (GRANULATED)
Dehydrated garlic great for cooking and while it is much easier to
use than the fresh garlic it still sustain all it is flavor and cooking
properties.

24. GARLIC (MINCED)
The same as above but in bigger chunks, some recipes calls for it.

25. GARLIC (POWDER)
The same as above but in powder form, some recipes calls for it.

26. GARLIC (SALT)
A unique mix of garlic and salt great to season any type of food.
Specially on french fries.

27. GINGER
Ground from a tropical Asian root, it has a rich and warming
spicy-sweet flavor and is most commonly used in Asian dishes
and in sweets such as cakes, cookies, puddings and sweet breads.

28. LEMON (SALT)
A pure form of citric acid, used in many recipes and instead of
lemon or lime.

29. MEAT TENDERIZER:
A mixture of seasoning and and Papain. Sprinkle on your meat
before cooking.

30. MUSTARD (GROUND)
From the cabbage family, mustard seeds come in a variety of
flavors and colors. Mustards made from the brown and black
seeds have the strongest flavor. White mustard which bears
large, yellow seeds is most commonly used in American
mustards. Yellow mustard is more spicy than white and is used
to accent sauces, meats, stews and dressings. Colman's
mustard is even spicier and is used for pickling and in sauces.

31. MUSTARD (SEEDS)
Commonly used for pickling.

32. NUTMEG (GROUND)
A fruit seed from an evergreen tree grown on one of the Spice
Islands, it has a strong cinnamon, nutty flavor used to flavor
sweets, fruit dishes, sauces and vegetables.

33. NUTMEG (WHOLE)
For those that want to grind their own!

34. ONION (POWDER)
Fine ground onion powder, dissolves well in liquids.

35. ONION (SALT)
Mixture of sea salt and onion granules, great on meat.

36. PAPRIKA
Originating in Southern Mexico, it is a bright red sweet pepper
with a vibrant flavor most popularly used in Hungarian foods.
It is also known as pimiento or tomato pepper and tastes great
with eggs, poultry, stews and vegetables.

37. TURMERIC
A spice in the ginger family, it has a warm, mild aroma with
a yellow/gold color. It is most often used in East Indian foods
such as chutney and as an accent to legumes, vegetables and
meats A spice in the ginger family, it has a warm, mild aroma
with a yellow/gold color. It is most often used in East Indian
foods such as chutney and as an accent to legumes, vegetables
and meats.

38. VANILLA POWDER
Add to frosting, sauces, ice cream, coffee, shakes & malts.
To substitute for vanilla extract, use an equal part vanilla powder.

39. WHITE PEPPER (GROUND)
Great in light colored dishes when you like to use pepper,
but you try to avoid dark specks.

40. WHITE PEPPER (WHOLE)
For those that want to grind their own peppers.