Ajwain is rarely seen in Western cooking, but is essential to many Indian and African dishes. It has an intense flavor similar to the herb thyme. We use it in our Ras El Hanout and Chaat Masala blends.
We love this now popular chili that is very common in the Mideast, particularly in Syria and Turkey. Aleppo is very mild when compared to other chilis, with a heat level similar to ancho chili. The flavor is very bright, fruity, and slightly salty with notes of sundried tomato and fresh red bell pepper. Sprinkle it on any dish as garnish.
Native to the western hemisphere, allspice is a berry that has a soft sweet clove flavor. Excellent for sweet dishes and savory alike. We are often asked what spices are in our Allspice blend, so it is obvious this a misunderstood spice and is very underutilized. We use it in many of our blends: apple pies spice, pumpkin pie spice, ras el hanout,...
Native to the western hemisphere, allspice is a berry that has a soft sweet clove flavor. Although the berries grind up nicely whole allspice is perfect for brining and pickling.
Essential to countles Indian dishes, Amchur is ground dried green mango. It lends a wonderful soft tartness with a hint of honey like sweetness to any dish. We highlight this flavor in our Chaat Masala.
Ancho is simply a dried poblano pepper, which is similar to a green bell pepper with slightly more heat. Ancho has a wonderful rich flavor with notes of coffee and chocolate. It is a fantastic spice and essential to chili con carne and mole suaces.
The flavor of anise is strong licorice and sweetness. Commonly used in Indian cuisine and deserts or candies.
Whole anise seed is great for making teas, or simply as a breath freshener. You can also toast the whole seeds, grind them, and then use them in either savory or sweet dishes. They have a wonderful sweet licorice flavor.
This essential spice is used around the world, but primarily we see it used in Asian cuisine. Our organic Star Anise has a fresh sweet aroma and flavor that will get your taste buds going. We use it in our Garam Masala and our Chinese five spice.
Annatto, which is also called Achiote is more often used as a dye than as a spice. However it is a great culinary spice and has a soft flavor of citrus and pepper. Essential to many Caribbean and Central American dishes, we use it in our traditional Sazon.
The whole seeds of the achiote plant. Soak these to use as a natural food coloring or textile dye. Annatto lends a light citrus flavor to any dish.
Also known as hing, Asafoetida is a pungent spice with notes of onion, garlic, and funk. This is an ingredient used in Indian cooking, but is also a fun alternative to garlic in recipes. It is a key ingredient of our traditional Chaat Masala. Like most asafoetida available ours is diluted, but rather than using wheat ours is cut with Fenugreek.