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Caribbean

Caribbean
From Barbados to Jamaica, the Caribbean islands boast a unique, multi-ethic cuisine like no other. With its role in the spice trade and as a historical travel hub for world travelers, the Caribbean cuisine of today is a fusion of European, African, Latin American, Middle Eastern and Chinese cuisines. One of their biggest culinary contributions? Barbecue as we know it. Thanks to native Caribbeans, the Arawak Taino people, barbacoa was born - a technique of slowly smoking meats with redolent spices over wood coals.

Ground Jamaican Allspice Berries

Jamaicans take great pride in their world-famous allspice, harvested from 40-foot pimenta trees. So named because it is reminiscent of...

Jamaican Allspice Berries

Jamaicans take great pride in their world-famous allspice, harvested from 40-foot pimenta trees. So named because it is reminiscent of...

Arrowroot Powder

Who knew a powder once used to heal poison-arrow wounds would become the essential thickening agent in many gravies, white...

Turkish Bay Leaves, Organically Sourced

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Turkish Bay Leaves, Powdered

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Turkish Bay Leaves

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Classic Cajun Seasoning

This may surprise you: the most famous recipes for crawfish, catfish, crab, broiled oysters, and jambalaya trace their roots back...

Extra Hot Cajun Seasoning

This may surprise you: the most famous recipes for crawfish, catfish, crab, broiled oysters, and jambalaya trace their roots back...

Salt Free Cajun Seasoning

This may surprise you: the most famous recipes for crawfish, catfish, crab, broiled oysters, and jambalaya trace their roots back...

Caribbean Citrus Chile Rub

What’s not festive about a blend of lime, lemon, and orange? Add a dash or two of nutmeg and cayenne...

Cayenne Pepper

Derived from the Tupi for pepper, cayenne appears in Caribbean, Creole, and Cajun cuisine. It complements shellfish and is an...

Ground Habanero Chiles

Grown mainly in the Yucatán, the origins of habanero can be traced to Peru 8,000 years ago. Use this ground...

Cilantro

Originally from Iran, and now thriving in Southeast Asia, North Africa, and Mexico, cilantro—also known as coriander or Chinese parsley—is...

Ground Cloves

Clove buds turn pink just before they flower, when they are ready to harvest. Short of picking them yourself, these...

Cloves, Hand-Selected

Discovered in Indonesia’s Spice Islands, cloves have long flavored the recipes of Asia, Africa, and the Middle East, as well...

Coconut Extract

Coconuts are not technically nuts -- they are drupes, like olives and plums. Bakers and bartenders alike rely on Coconut...

Key Lime Extract

No longer just for wasting away in Margaritaville! Bright, sharp, and very tart, our Key Lime extract goes as well...

Pure Lemon Extract

Pressed lemon peel yields a wonderful extract that is delicious in pound cake, cheesecake, meringue, or frosting. Use this Pure...

Chopped Garlic

Dehydrated garlic saves efficient cooks the trouble of peeling and handling fresh cloves. It takes nine pounds of fresh, top-grade...

Granulated Garlic

Our USA-grown Granulated Garlic powder is a versatile weapon in the kitchen. Garlic has its greatest impact when used as...

Minced California Garlic

Dehydrated garlic saves efficient cooks the trouble of peeling and handling fresh cloves. It takes nine pounds of fresh, top-grade...

Granulated Garlic, Organically Sourced

Our organically sourced Granulated Garlic powder is a versatile weapon in the kitchen. One quarter teaspoon equals one small clove....

Roasted Granulated Garlic

Roasting garlic mellows its punch. This Roasted Granulated Garlic powder adds a nutty flavor where standard garlic might be too...

Ground Ginger

Ginger adds zing to almost anything. Most dried ginger in the U.S. comes from India, but the highest quality Ground...

Peeled Ginger Root

Dried ginger root adds zing to almost anything. Most dried ginger in the US comes from India, but the highest...

Hibiscus Blossoms

We first had agua de jamaica in Oaxaca, and were immediately hooked. To make it, steep dried hibiscus flowers in...

Jamaican Jerk Seasoning

People visit Jamaica for the beaches, but they stay for the jerk. Jamaican Jerk Seasoning is the island's piquant allspice...

Louisiana Creole Blend

The Creole cuisine of New Orleans unites European, Caribbean, and African influences. West African okra in French bouillabaisse became gumbo....

Blade Mace

Mace, the crimson-colored seed covering of a nutmeg, is a classic northern European seasoning. It has a lighter flavor than...

Ground Mace

Mace is classic in northern European dishes like potted shrimp and Swedish meatballs. It is the bright red webbing (or...

Ground Nutmeg

Nutmeg was once so rare and valuable the Dutch traded Manhattan to the British for the sole island on which...

Green Onion Flakes

Green onions, also known as scallions or spring onions, are milder than bulb onions. Green onion flakes are great with...

Orange Zest

This extra fancy California Orange zest is prized for its sweetness, flavor, and color. And it saves you the fuss...

Peri Peri Mozambique Blend

Chicken on the grill stays startlingly bright and juicy with this Peri Peri Mozambique Blend of smoked paprika, garlic, and...

Freeze Dried Scallions

Scallions finish some of the most delicious dishes on the planet. Imagine a platter of grilled meats or a wok...

Tamarind Concentrate

Tamarind comes from the Arabic for "Indian date," and was originally grown in tropical Africa. Today, tamarind is found in...

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