A Family Passionate About Premium Spices
Whole spices and herbs maintain freshness longer than ground spices and herbs. Spices and herbs do not spoil, but after time will lose strength, color and will not deliver taste.
Spices and herbs will keep their freshness longer in airtight bottles. The shelf life for whole product is 3-4 years, ground product is 2-3 years, and leafy product is 1-3 years.
The three ways to verify freshness is look, smell and taste. Check for color fading, smell for a fresh sharp odor, and taste for staleness.
Keep spices in a cool dry area away from direct sun light. Flavor is lost when spices are exposed to heat and even the slightest amount of moisture can cause caking. Don't forget to close the container tightly after each use. An open container promotes flavor loss.
Spice & Herb Tips
Do not sprinkle spices directly from the bottle over the steaming pot. Steam cakes the contents and hastens the loss of flavor and aroma.
Make sure your measuring spoon is completely dry when you dip into a spice bottle. Any moisture will result in caking and flavor loss.
Ground spices release their flavor quicker than whole spices. Use ground spices in recipes with short cooking time, or add near end of longer cooking recipes. Whole spices need more than twice as long as ground spices to release their flavor. Use whole product in soups and stews.
Robust herbs such as sage, thyme and bay leaves stand up well in long cooking recipes. Milder herbs such as basil, marjoram and parsley should be added at the last minute for best results. Before adding to recipe, rub leafy herbs in the palm of your hand to release maximum flavor and aroma.
Essential oils are more concentrated in dried herbs. To substitute dried for fresh, reduce tablespoons to teaspoons. Example: 2 tbs. fresh basil = 2 tsp. dried basil
Double the recipe, double the seasoning.
For the first 100%, double the amount of herbs. For each multiple thereafter, add only half the original amount of herbs.
Ground red pepper
This item deserves special attention as the intensity of the heat increases quickly. Use the following formula: For the first 100% increase in portions, double the amount of red pepper. For each multiple of the original recipe, add 1/4 of the pepper originally called for.
Double the recipe, double the spice for the following items: Allspice, Cinnamon, Cloves, Black and White Pepper, etc. Nutmeg and Mace are the only exception.
10. Spices &
Spices & Herbs
“Spices” come straight from the bark, root, buds, seed, or the fruit of plants and trees. “Herbs” are leaves from low-to-the-ground growing shrubs. Any which can be used fresh or dried.
Salt, in its basic form, is the mineral Sodium Chloride. It is a terrific flavor enhancer, used to reduce bitterness and acidity, yet bring out the flavors in food.
11. Sun Dried
Sun-dried tomatoes are ripe tomatoes have lost most of their liquid content. Drying time in the sun is controlled by the size of the tomatoes.
Vanilla is widely used in both commercial and domestic baking, in perfume manufacturing and aromatherapy. Vanilla is a flavor derived from orchids in the genus Vanilla. Our product inventory stocks whole vanilla beans, which come primarily from Madagascar, Indonesia and many neighboring islands in the Indian Ocean.
5. Dried Chilies
Used in cooking for their pungent flavor, Dried Chiles (also called dried chile peppers, are the pungent pod of any of several species of Capsicum, especially C. annuum longum.
Pepper plants Piper nigrum are a woody climbing plant with small black berry like fruits. From the family Piperaceae, podlike fruit from these plants vary in size, shape, and degree of pungency. Milder types include the bell pepper and pimiento, and the more pungent types include the cherry pepper and habanero.
6. Garlic & Onion
Garlic & Onions
Garlic is a member of the same group of plants as the Onion. Both boost robust flavoring, available as powders, salts, chips (or flakes), custom seasoning blends, and juices. All can be used in a variety of cuisines.
“Molecular Gastronomy “is a sub discipline of food science that seeks to investigate the physical or chemical transformations of ingredients that occur in cooking. “Flavoring ” extracts are liquid (and dry) flavor essences. They are highly concentrated and come in a wide variety of flavors. They are often used to make hard candies, but can also be used in most sweet or savory recipes.
Contact our Sales Team for more about this product line.
13. Fruits &
Fruits & Nuts
A Fruit is a part of a flowering plant that derives from specific tissues of the flower, one or more ovaries, and in some cases accessory tissues.
A Nut is a fruit composed of a hard shell and a seed, which is generally edible.
Our “Culinary” spices are seasoning blends or mixtures of spices and herbs from our fresh product inventory. They include but are not limited to Chili Powders, Curry Powder, Poultry Seasoning and Pumpkin Pie Spice.
4. Dehydrated Vegetables
Drying (dehydrating) food is one of the oldest and easiest methods of food preservation. Many dehydrated vegetable seasonings are available from our product line. These include granulated carrots, chive flakes, bell pepper blend, vegetable soup mix and diced shallots.
Capsicum (or Peppers) is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been grown for thousands of years. In modern times, world-wide cultivation has made capsicums a key element in many regional cuisines.
Of or relating to plants or plant life. Of or relating to the science of botany.
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