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    All Spice

    Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, pimento, or newspice, is a spice that is the dried unripe fruit (“berries”) of Pimenta dioica, a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America.  Jamaica is the main producer of allspice, hence, “Jamaican Pepper”. Allspice are picked when green and unripe and are traditionally dried in the sun. When dry, the fruit are brown and resemble large brown peppercorns. The whole fruit have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use. Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning...

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    Ancho Chili

    Ancho Chili comes from the Poblano Pepper. Ancho chili is the foundation for Moles, but also is great for, salsa and soups, but may also be used in stir fry, or sprinkled over poultry or fish before baking or grilling. Tamales anyone? Try mixing some ancho chili with your chicken, pork, or beef when making...

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    Anise Seed

    Anise, Pimpinella anisum, is native to the Mediterranean region and Egypt; it is also cultivated in Europe, Asia India, Mexico, North Africa, and the USSR. Anise exhibits a somewhat of a black licorice flavor and is commonly used in herbal tea, and wide range of culinary dishes that encompass a bit of sweetness and warm spices such as nutmeg, allspice, or nutmeg. Great addition for deserts. Health Benefits: -Relieves bloating & gas. -Aids digestion & relieves cramping. -Relieves menstrual cramping when seeds are steeped into a tea. -Stimulates pancreas -Relieves cough or cold since Anise seed acts as an expectorant thinning mucus in respiratory system. -Induces relaxation for those that have trouble...

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    Basil is an herb that is a member of the mint family. Basil exhibits a spicy, mildly sweet flavor reminiscent of clover and anise and is a culinary staple in Italian and Asian cuisines. Basil’s origins stem from India, however, production of basil is now grown is most parts of the...

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    Cardamom Pods (ground)

    Cardamom is a member of the ginger family and is known for its unique flavor and aroma, which can be described as floral, citrus and somewhat sweet. Cardamom pairs really well with warm spices such as cinnamon, clove, allspice, & star anise. Cardamom (ground) is great for imparting a warm and sweet flavor and aroma to teas, puddings, sauces, curries, breads and cakes. Cardamom seed is a staple seasoning in Indian and Middle Eastern cuisines, in which it is used to flavor meat, vegetables, fish, rice, chicken, baked goods, coffee and teas. Country of Origin: India or Guatemala. Cardamom grows on the shady jungle floor of tropical rainforests. Also known as: green cardamom, true...

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    Cayenne Pepper

    This is a must for those that love heat! Really Spicy and Hot, will add a splash of heat to any dish. Use sparingly…pretty hot! Native Americans have used cayenne (Capsicum annuum or frutescens, or red pepper) as both food and medicine for at least 9,000 years. The hot and spicy taste of cayenne pepper is mostly due to a substance known as capsaicin, which helps reduce pain. Cayenne pepper is an important spice, particularly in Cajun and Creole cooking, and in the cuisines of Southeast Asia, China, Southern Italy, and Mexico. Cayenne has also been used in traditional Indian Ayurvedic, Chinese, Japanese, and Korean medicines as an oral remedy for stomach  problems, poor appetite,...

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    Celery Seed

    Celery seed is a great flavor enhancer. Celery seed is a main ingredient is most seafood/crab spice blends. Celery seed is a great spice to add to soups, broth, and stocks. Origin:...

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    Chili Powder

    This Chili Powder is made from red chilies and not as spicy as Ancho Chili Powder.

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    Chipotle is a smoked jalapeno chili originating out of Mexico. Try using Chipotle in any recipe requiring Chili powder when you want to add an earthy and spice smoked flavor to your...

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    Cilantro will add tremendous flavor to any dish. Cilantro has a vegetal, minty, slightly citrus flavor. Try sprinkling some on your chicken or add to a...

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    Cinnamon (ground)

    Cinnamon comes from the inner bark of a tree and is used in both sweet and savory foods. Great to flavor your milk, coffee, or...

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    Cloves have an extremely powerful yet pleasant smell and taste. This is one of those spice where less is more. Use sparingly. Clove is great for flavoring meats, curries, and marinades, as well as complement to fruit such as apples, or...

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    Coriander Seed

    Coriander seeds (aka Cilantro) has a lemony & citrusy flavor that heightens the flavor of any dish. Coriander seeds are often used in Garam Masala and Curries because of its unique...

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    Cumin Seed (ground)

    Cumin seeds are used as a spice for their distinctive flavor and aroma. Cumin seeds exhibit an earthy and warming feeling and flavor to your food. Cumin is used by many different cultures in many many different ways. Some of the most popular uses Cumin stews and soups, as well as spiced gravies such as chili. It is also used as an ingredient in some pickles and...

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    Fennel Seed (ground)

    Fennel Seed exhibits a licorice flavor. A little bit goes a long way, and is a great addition to any dish when you want to add that extra bite to your food. Fennel Seed shares similar flavors with Star Anise, and Anise Seed. Fennel Seed is an aromatic and flavorful spice with both culinary and medicinal uses. For example, it is widely known that fennel seed aids digestion and relieves bloating; thus, why you tend to see it by the door at Indian Restaurants. Chewing a few fennel seeds with help relieve that bloated and gaseous...

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    Fenugreek seed (Ground)

    Fenugreek Seeds are used in many Indian and African cuisines. Fenugreek is similar to cumin as far as taste and its uses are endless. Equally important is Fenugreek’s medicinal properties.  For example, making a tea from Fenugreek may help reduce high blood pressure, cholesterol, and may be used by women with lactation...

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    Mustard Seed (Yellow)

    The Yellow Mustard Seed is what Mustard is made of.  However, Yellow Mustard Seed is a great spice when making you own salad dressing.  Simply add some olive oil and mustard seed, mix together with a little salt and pepper and impress your guests with this tasty...

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    Nutmeg (ground)

    Originally from West Indies. Great for desserts and Gratins. Nutmeg is used all over the world for its sweet distinct flavor. You can find it in curries, deserts, and in many spice blends. The applications with this spice are endless. This is the only tropical fruit that is the source of two different spices: Mace &...

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    Paprika (Hungarian)

    Hungarian Paprika is sweeter than most paprikas and rich in Vitamins C. Release its aroma by adding in hot oil, simmer for a bit, then add your meats or...

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    Paprika (Spanish)

    Paprika is a powder made from grinding the pods of various kinds of Capsicum annuum peppers. Used for flavor and color, it is the fourth most consumed spice in the world and often appears in spice mixes, rubs, marinades, stews, chilis, and as a garnish. Depending on the variety of pepper and how it is processed, the color can range from bright red to brown and the flavor from mild to spicy. Spanish Paprika is not as sweet as Hungarian Paprika, yet Spanish Paprika bestows a bittersweet mild heat element to your...

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    Smoked Spanish Paprika

    The smoky flavor of this Spanish Paprika works perfectly with beef, vegetables, tomato sauce. Smoked paprika balances the sweetness from the pepper with a bold smoky note.  Smoked Paprika is a must for those that love to grill meat.  Works equally well for dry or wet...

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    Sumac is very popular in Middle East cuisines and may be found right next to the salt and pepper.  Sumac has a lemony citrus flavor that goes very well with fish, chicken, beef, and...

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    Turmeric is a member of the ginger family.  Turmeric is native to tropical South Asia and needs temperatures between 20°C and 30°C (68°F and 86°F) and a considerable amount of annual rainfall to thrive.Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season. When not used fresh, the rhizomes are boiledfor several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter,...

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