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Pickling

Pickling
The art of pickling encapsulates produce's crisp freshness. It also makes for some great snacks. Fresh, whole spices from The Spice House impart their piquancy through slow infusion, often getting better after weeks, sometimes months, of aging.

Ajowan Seeds

Closely related to thyme, ajowan seeds are often used in lentil dishes and South Asian cooking. Roasting the seeds in...

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...

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

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

Caraway Seeds

The Dutch love Caraway Seeds in Leyden cheese. Danes love them in akvavit. The English love them in madeira cake,...

Ground Cardamom Seeds

Of all the world’s spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate, this...

Cardamom Seeds

Of all the world’s spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate, cardamom...

Celery Seeds

Celery grew wild in Sicily, was carried north as a medicinal plant, and, by the 17th century, was eaten in...

Aleppo Peppers

Named after the Syrian city, the Aleppo pepper found its way along the Silk Road into kitchens and recipes across...

Chile de Arbol

From Spanish for ‘tree-like’—in reference to the way the plant branches as it grows—this small, bright red pepper is an...

Crushed Red Chiles

Crushed red pepper flakes are an icon of Italian family restaurant tables. Their use as a condiment originated in Bukovo,...

Ceylon Cinnamon Quills

These tight, smooth, expertly rolled quills of Ceylon cinnamon feel like delicate parchment. You can break this Ceylon cinnamon sticks...

Saigon Cassia Cinnamon Pieces

Spicy and sweet, these Saigon Cinnamon bark is our most popular varietal. Its high volatile oil content—more than 5%, which...

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...

Indian Coriander Seeds

Consider: Chefs from Germany to South Africa and points in between use the nutty and peppery taste of corinader to...

Moroccan Coriander Seeds

The most commonly imported type, Moroccan seeds are pleasantly sweet and used in Middle Eastern, Indian and Latino cooking. Unless...

Corned Beef Spices

We look forward to St Patrick’s Day all winter: there’s always hot corned beef and cabbage. Corning beef is easy,...

Cumin Seeds, Organically Sourced

Cumin has a pungent, potent flavor that is crucial to Indian curries. The seeds are often roasted before grinding to...

Ground Cumin Seeds, Organically Sourced

In India, cumin goes by the name jeera. Its savory pungency has been essential in curries for thousands of years....

Cumin Seeds

Cumin's savory pungency has been essential in curries for thousands of years. It is also a key flavor in American...

Dill Weed

Dill weed is a culinary map of Europe: its fresh, intensely bright zing is found in Swedish gravlax, Finnish dill...

Dill Seeds

The grassy flavor of Dill Seeds accent Russian and Caucasian dishes, is a key ingredient in sauerkraut and Nordic breads,...

Chopped Garlic

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

Minced California Garlic

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

Grains of Paradise

‘Entirely different from black peppercorns and in my mind, incomparably better,’ wrote Amanda Hesser of The New York Times. Related...

Juniper Berries

Loved for their clear, sharp scent, juniper tree berries are indispensable in marinades for game and fowl, for stewing sauerkraut,...

Brown Mustard Seed

One can hear the pop of mustard seeds in homes and restaurants across South Asia. When warmed, these small Brown...

Yellow Mustard Seed

Spicier than the brown seeds, yellow mustard seeds add heat to pickles and relishes, and they are essential for corning...

Orange Zest

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

Mexican Oregano

Unlike its Greek cousin, Mexican Oregano is related to verbena. It is earthier and more pungent in flavor and scent....

Long Pepper

Long pepper has a history as rich as black pepper, but it is more complex in flavor. Notes of nutmeg,...

Tellicherry Peppercorns

This "black gold" has been treasured since the time of the Ancient Egyptians. Today, Telicherry Peppercorns are in almost every...

Pickling Spices Blend

You supply the purified water, vinegar, the kosher salt, and the cucumbers, and we'll take care of the rest. This...

Sauerbraten Spices

Sauerbraten is a German sour pot roast. It marinates for up to three days in a mixture of herbs, spices,...

Star Anise Pieces

Cooks from Saigon to Little Saigon infuse pho with this delicate spice. Star Anise Pieces lend Taiwanese Beef Noodle Soup...

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