Spices Cooking Ingredients For Sale In International

A crusty grandmother. It was mainly used as a medicine, but also in spirits such as aquavit and kummel. To many the flavor is bitter, camphorous in an unpleasant way, and biting. An ancient spice related to parsley, caraway does not have the lurid or...

A gruff street rat with a heart of gold. Also known as ajowan, ajwain and carom seed, this spice is popular in Pakistani, South Indian, Omani, Egyptian, and Iranian cuisine. Cooking reduces the harshness of carom seed but it remains a rather aggressive...

A spice to rival lemon pepper as the spice of choice for home cooks who want a lot of flavor, but feel too lazy to cook anything complicated. It takes time and a lot of practice to master.

Long, chartreuse, and slender. This soft, slender perennial plant has many culinary uses. Ground fennel has numerous uses, from soups and chowders, to braises and breads. The seeds are added to all sorts of foods, and medicinally they act as both a digestive...

The Asian response to the sunflower seed. The daikon radish is a mild-flavored specimen of the sativus species. The name comes from the Japanese word daikon , which means “large root.” The seeds are soft with a giving crunch from the skins.

Packed with flavor these are a fantastic means of infusing onion flavor into a dish – particularly in rubs, marinades, or in ground meats. Minced onion is that friend, reliable and always welcome.

Not to be confused with popular television cooks. (It's rather blah to be honest.) The seeds of this plant are called nigella, black caraway, and kalonji, though are sometimes misnamed as black onion seed.

Amchoor is also a major ingredient in chat masala. All together it forms a life-changing hot and sour rub that will blow away any BBQ traditionalists. A teaspoon will just add a unique layer of flavor that'll hypnotize you.

Popular throughout Japan for hot curry soups in winter and chilled curries with soba in the summer. The result is a clean-tasting curry powder with a focus on ginger and turmeric flavors.

One of the most underappreciated spices in the modern American kitchen. The mince is then ground into a sandy powder for your desired use. Yet, do we give it any of its due? It offers sweetness without sugar and a savory-ness that supports other spices...

A shady root of questionable background as it is neither a horse nor a radish. It is sometimes utilized as a substitute for wasabi powder. Indeed, when fresh it can cause the eyes to water and the nose to run.

There are few spices we joyfully use as tiny harpoons. While Asian, African, and Middle Eastern countries tend to lean toward its use in savory foods, in Europe and the Americas it's often used in breads and sweets.

If love had a flavor it would taste like ginger: sweet, fiery, bitter, passionate, and strong. Ginger will actually lose a lot of its flavor due to a chemical reaction with sunlight, so it should be stored in an airtight container in a dark place.

Once they smell savory, sweet, and addictive we dry them out and crush the cloves into a silky fine powder. Throw on some garlic powder. We've added this to marinades and rubs, but our favorite application is to fold it into cheddar-packed mornay sauces...

Black seeds are particularly pungent and hot, the impact of biting into one is enough to bring about a nuclear winter. Warm water will mellow it out and hot water will negate the flavor all together.

However, it's a fickle enzyme. Brown seeds are a bit horseradish-y with an earthy flavor (though sometimes possess enough heat to burn down a barn). Yellow mustard seeds (also called white mustard seeds since the sandy color can go either way) are used...

If a white poppy seed were a person he would probably be a traveling mystic. The opium poppy is the very same poppy that gives us the delicious seeds we use in muffins and vinaigrettes.

Granulated garlic is perfect for BBQ. Garlic is technically a lily and a member of the onion family, and though its white flowers are lovely the tasty bulb is what we care about. It sticks to the meat and have plenty of texture, but it won't fall off...

If you bake homemade cinnamon rolls, add a teaspoon of ground star anise to the cinnamon-sugar mixture. An intoxicating scent – induces hunger in the kitchen and lust in the bedroom.

A new weapon in modernist cooking, black garlic powder is the secret ingredient to both the molecular gastronomist and the progressive cook. Adding sweetness, umami, and a mellow flavor of garlic without anyone knowing they're actually eating garlic it...

Cool completely. (If some of the granola is still sticky and wet bake it for another 7-10 minutes.) Break into pieces and add the dried apricots. Stir gently to combine and the oats are well-coated.

Fenugreek seeds bring two images to mind. The second is a warm breakfast in Vermont in winter. Indeed, this has led fenugreek to become used in sweet breads and as a source of artificial maple flavoring.

Steeped in cultural culinary tradition. A staple that ushered mankind into prosperous new eras and allowed kingdoms to flourish. It is because of the latter that the seeds and oil have been utilized for cooking throughout Africa, Asia, the Mediterranean,...

The scent of sophistication – a dinner of finely-marbled kobe beef, gin and tonic, potatoes dauphinoise, and artisan sauerkraut. Juniper berries are sourced from an evergreen shrub that grows in Northern, rather chilly climates and some temperate climates.

People often compare galangal to ginger, but that really isn't a proper comparison. Whole galangal is fibrous and very hard, and is more so when dried. For the Jane Austen nerds, ginger is to Elizabeth Bennet as galangal is to Mr. Darcy.

While originally used as a medicine for indigestion and ulcers, many cultures quickly found a use for it in the kitchen. In a world where fig cakes are one-dimensional… Where your Italian sausage doesn't have any zing… Where your pickles don't have...

The Portuguese conquered the region in the 16th century and ruled for about 450 years until it was annexed by India in 1961. A rather uncommon hoodlum with a sharp mouth and rugged features.