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 fla
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Cumin is part of the Umbelliferae family, the group of plants that give us anise, caraway, coriander, dill and fennel. It's native to the Nile Valley, but spread throughout the Mediterranean region, North Africa and temperate regions of Asia. Although it'
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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. C
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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 delic
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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 pee
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There are four types of mass-produced black peppercorns. The finest of these come form the Malabar coast of India and Tellicherry are considered the best of the Malabars. Tellicherry peppercorns are left on the vine longer to develop a larger size and bet
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Add to salads; pasta; meatloaf; stuffing and soups for a colorful;tasty change. These convenient mixed (red and green) bell pepper flakes are ready when needed;just in case the peppers in your refrigerator are looking a little too wrinkled.
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Bay leaves grow wild in western Turkey where the climatic conditions are perfect for them to flourish. The Turkish bay leaves are not as strong-tasting as the California variety, but their flavor is much more complex and is generally considered far superi
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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 adve
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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 mea
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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 Sp
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Thyme is another herb with a long, colorful history. It was used by the ancient Greeks for, among other things, an aphrodisiac. Even before the Greeks, the Sumerians used thyme in a paste for healing. In cooking, thyme's vibrant flavor can improve almost
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Hungarian paprika has long been considered the finest in the world. This particular paprika earns a rating of 120 by the American Spice Trade Association. Its bright color is perfect as a garnish and its flavor is more pronounced than most paprika while r
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Shallots have a subtler flavor than onions and a less pungent flavor than garlic. This indispensable herb is the most refined of the onion family. They are critical in creating b?arnaise or Bercy sauces and are wonderful on all kinds of meat dishes;includ
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