Seasonings & Spices

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Aromatic and pungent. Used in Mexican and Tex-Mex foods.
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Ground yellow-white seeds used in sauces, egg dishes and salad dressings.
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It is used to provide heat for many spicy dishes. Weights may vary. ( .15 LB )
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Weights may vary. ( .62 LB )
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All purpose seasoning with a well rounded smooth flavor. Used primarily in Italian cooking.
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Weights may vary. ( .84 LB )
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A major baking spice. Cinnamon is used in many cakes, pies and other desserts.
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Freeze dried to preserve color and quality. Used in scrambled eggs and as a garnish for dressings, casseroles, fish and chicken entrees.
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A blend of salt, sage and spices. Use .10 pound of seasoning to 3 pounds of meat.
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Also known as laurel leaves. Has a distinct, strong pungent flavor. Almost bitter. Used in soups, stews, stocks and sauces. Weights may vary. ( .05 LB )
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Aromatic with slight bitterness. Also similar in taste to celery stalks without the size.
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Sprinkle on as desired. Popular as a seasoning for tomato-based drinks. Weights may vary. ( .36 LB )
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$2.49
Can be used on all meats before and after cooking. Great for BBQ, brings out the flavor in soups, stews, casseroles, vegetables and eggs.
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Strongly aromatic, hot and bitter taste. Essential ingredient of curry powder and chili powder.
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Strong and intense. Used for grilling chicken, steak, beef and hamburgers.
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A sprinkle-on seasoning, which is good in salad dressings, egg and cheese dishes. Weights may vary. ( .28 LB )
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Ground product is used in gingerbread, cakes, pumpkin pies, pot roasts and other meats. Traditionally used in Indian and Oriental dishes.
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Used for both eye and taste appeal in most foods.
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A butter flavored salt, which is excellent sprinkled on fresh popcorn. Can also be sprinkled on vegetables instead of butter and salt.
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Lower in volatile oil than ground variety. Used in hot drinks, custards and stewed fruits.
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