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Other Items from Wayzata Bay Spices
A Collection of the spices on this page. - Stock up and save big! 18 bottles of very high quality spices.
Cinnamon-Korintje ground - This true" cinnamon is native to Sri Lanka and is oftentimes confused with cassia (which is sold at most grocery stores as cinnamon). Cinnamon, like cassia, comes from the inner bark of a tree. However, cinnamon, has a higher oil content and a sweeter flavor than cassia. The bark is peeled from the tree and the outer bark is removed. It is then dried in the sun where the bark curls and becomes a "quill" or cinnamon stick. Cinnamon is a fragrant, slightly sweet, delicate spice. These characteristics make it a great choice for dishes where the flavors of several spices are blended together. It is generally preferred in baking and in any dish with a sweet flavor. Try it in Middle Eastern cuisine. Compare our product to the grocery store "cinnamon" and you'll immediately notice the difference! Enjoy!"
Coriander- whole - Talk about a great plant! This seed that we call coriander comes from the same plant that gives us the herb cilantro. Although mace and nutmeg (two spices) come from the same tree;coriander and cilantro is the only pair that is both a spice and an herb. Coriander is commonly used in roasts;stews and other foods which cook for over an hour. It is a necessity with any curry dish;but try it in chili and on grilled foods too!
Garlic-Domestic granulated - One of the most widely used seasonings;garlic can be found in recipes from countries throughout the world. The strong flavor comes from its oil which is released when the clove is cut. Due to its dominance;use sparingly;especially when combined with delicate flavors. One advantage dehydrated garlic has over its fresh counterpart is the consistency of flavor. We especially like garlic on grilled foods. Dont be scared to shake some garlic on steaks;pork or chicken while grilling.
Lemon Peel-course - This is the outer skin of the fruit without the white membrane;or pith;which surrounds the fruit. If you've ever tried zesting your own lemon peel;you know what a time saver this can be! Many dessert and seafood recipes will call for lemon peel to add a hint of citrus flavor. But don't stop there! Try it on meat;rice;vegetables and in marinades for an interesting twist on old favorites.
Orange Peel - Sweeter and less expensive than lemon peel;our orange peel adds a wonderful orange flavor and bright orange color to cooking without the hassle of zesting the fruit yourself. Its terrific in breads;cheesecake;muffins;rice or waffles. Oftentimes;orange peel is called for in marinades or you can sprinkle some on your food while grilling! Add to any of your recipes where its bright;citrus flavor is desired. Even iced tea can benefit from a small pinch of orange zest!
Basil-California Sweet - While basil is one of the most important present-day herbs;the Greeks were especially fond of it and gave it the name
Dill Weed - Thought by ancient civilizations to have magical powers;such as protection from the Evil Eye and usefulness in love potions;we now think of dill seed as the flavor of pickles. In a way;it appears the reputation of this little seed has fallen with the advent of modern medicine and science. But I digress. Dill seed is popular in recipes from Eastern and Northern Europe and is also used in French pastries and sauces. You may find a call for dill seed in Scandinavian breads;potatoes and vegetables.
Oregano- Greek Whole - The name of this flavorful herb in ancient Greece was joy of the mountains." It's quite appropriate considering oregano thrives in the mountains of that region of the Mediterranean. Oregano is essential in the cuisines of Mediterranean countries and Mexico. Add oregano early in the cooking process so its flavor has time to blend with other flavors. Enjoy!"
Parsley - Originally from Southern Europe, parsley now grows throughout the worlds temperate regions. With its rich, sweet flavor, this herb enhances the flavor of other seasonings present in the dish. Its dark green color adds to the presentation of almost and meal. Besides using as an ingredient in recipes, try sprinkling parsley on potatoes, soups, sauces or salads. Enjoy!
Rosemary-Cracked - Dew of the sea" is the translation of the Latin name for rosemary. It is fairly appropriate considering this aromatic herb with sky blue flowers is native to the Mediterranean region. While rosemary is used extensively in cuisine from France, Italy and Spain, in the United States it is most commonly used in chicken and lamb dishes. Try it in tomato-based sauces, soups and on pork and fish. Enjoy!"
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