Achiote (Annetto) seeds: These seeds form a large part of South American cuisine flavor profiles. They are also what makes Cheddar cheese orange!
Aleppo Chile pepper: a mild chile from the Middle East with a earthy hint of sweet and a tang of smoke.
Allepo Chile Powder:This middle eastern pepper ranks about 10,000 on the scoville scale and is described as fruity with cumin undertones.
Allspice berries: sweet and bold, this berry is common in baking, Latin, Middle Eastern and Jamacian cusines.
Amchor: made from powdered unripe mangoes, this spice is used as a light souring agent to give depth and vitality to a dish. It is commonly found in Indian and Middle Eastern cooking.
Amchor: Spelled several different ways including amchoor and aamchur, this spice is sundried, powdered green mango. Its a common ingredient in curries and is also used to tenderize meats.
Ancho chile powder: made from dried poblano chiles, ancho has a fairly mild heat with a heady smokiness.
Anise (Aniseed): sweet and aromatic (it's 13 times sweeter than sugar but without the calories!) Anise is famed for its licorice like flavor. It's very popular in baked sweets, Scandinavian cuisine, and savory dishes like breads and sausages.
Asafoetida: this pungent spice is also known as "hing" in India. It was commonly used in the ancient cuisines of Rome, India, Persia and even Europe (commonly called 'Asfidy') Its strong odor can be off-putting for some, but once it has been added to a dish it brings complexity and unami (Japanese for savory taste)
Basil: No caprese salad is complete without it, and you can find it at Spice Traders.
Black Mustard seed: Very popular in Indian cooking, these tiny seeds pack a pungent wallop of flavor.
Bourbon Barrel Smoked Pepper: Black peppercorns are smoked in the wood of old bourbon aging barrels resulting in incredible flavor.
Brown Mustard Seeds: These little gems fairly burst with pungent flavor (less pungency and heat than black mustard) and are a favorite of Asian and European cuisines.
Cacao Nibs, roasted:Chocolate in its purest form! This superfood is an awesome addition to baking, and high energy granola or trail mix.
Calendula:Populare in teas and cosmetics for its aroma and medicinal properties this lovely flower is part of the marigold family.
Caraway seeds: Intense anise (licorice) like flavor perfect for balancing starch and fats in a meat & potato diet. Found in European, Asian, and North African cuisines.
Cardamom: there are few words to describe the intoxicating aroma of cardamom seeds. Prized in Indian, North African and European cuisines for the rich, intense flavor brought to sweet and savory dishes alike.
Cayenne chile pepper: known for its bright heat, cayenne is common in Tex-Mex dishes and chili.
Celery Seed: these tiny seeds have a grassy, hay-like flavor with a bit of pungency. They are very popular in American-European recipes, pickling liquids, as well as Asian and Indian cuisines.
Chipotle chile powder: made from smoked, dried jalapenos chipotle has an earthy heat perfect for any Latin or Tex-Mex dish - or anything else you want to kick up a knotch!
Cinnamon (Cassia) chips: The bright bite of cinnamon in small bark chips. Great for mulling, grinding, or try in your smoker!
Cinnamon (Cassia) sticks: The bright bite of cimmamon in the traditional sticks of rolled bark. Great for mulling or grating, or hang around the house for a natural airfreshener.
Cinnamon -Korintje powder: this cinnamon has the sweetness of true cinnamon with a little spicy bite. (Cassia is also sweet but has a much stronger bite than true cinnamon) Perfect for any dish from baking to savory Asian or Indian dishes.
Cinnamon - Saigon powder: a 'true' cinnamon, our Saigon is sweet with a mild bite - more of a nibble really. It is perfect or sweet or savory dishes and is favored in Latin, Indian and North African cuisines.
Cloves: whole cloves have been in use since the ancient Egyptians. Used in sweet and savory dishes, it's aromatic lightly pungent flavor is loved the world over.
Coriander seeds: sweet, a bit nutty with just a hint of citrus. Coriander is one of the world's oldest spices. It is extremely popular in cuisines from warm or tropical regions. Coriander is the seed of the cilantro plant.
Cumin seeds: earthy and aromatic, cumin is essential to many of the world's favorite flavors. Curry powder, chili con carne, Caribbean jerks, all rely on cumin. No savory dish is complete with out a dash or two.
Dill seed: vaguely similar to caraway in flavor but with a strong element of dilliness. Common in European and Eastern European cuisines like pickles, borscht, and gravlax.Fennel seed: earthy licorice flavor will boost the vibrancy of any dish. Fennel is prized in Mediterranean, Asian, African and European dishes.
Fenugreek seeds: raw, they are pungent and slightly bitter. Toasted, it transforms into a nutty, maple like flavor. India, the Middle East, and Asia all find its flavor delightful. Fenugreek has many health benefits too.
File: dried and powdered Sassafrass leaves are one of the main flavoring agents in Cajun Gumbo dishes.
Garlic: our garlic has been minced and then immediately freeze dried for maxium flavor and utility. Add to soups, sauces, etc.
Ginger: America has fallen in love with ginger. It adds zip to baked goods and depth to savory dishes. Our ginger is available as a granule or powder.
Grains of Paradise (Melegueta or Alligator pepper): a relative of ginger, these seeds pack a punch of pungent, slightly peppery flavor. Grains of Paradise are very popular in African, Mediterranean, and Caribbean cuisines. They are used to flavor many ales and liquors, like Sam Adams' Summer ale, and Alton Brown's apple pie!
Horseradish powder: freeze dried and powdered horseradish root. Add to cream cheese, cream, rubs, sauces and dips.Hungarian Paprika: this paprika boasts a smoky sweetness with very little heat. Perfect for any dish.
Juniper berries: juniper has long been prized as a flavor agent for liquors and ales, as well as for its ability to mellow the gaminess of venison, goose, duck, boar, and elk or moose. Try adding a couple to marinades, sauces and stews for an unexpected earthy complexity.
Lavender flowers: the french have long known of the culinary value of lavender. Its light floral notes brought Herbs de Province to world wide fame. Try in any sweets as well as spice rubs and marinades.
Lemongrass: its bright citrus flavor has been prized in cooking and health care for centuries. It is very common in Asian, Indian, and Caribbean cooking.
Lemon-Thyme: this classic herb is very popular in European and Mediterranean cuisines.
Marjoram: fresh leaves were freeze dried for maximum flavor. Marjoram is similar to oregano in flavor and is a go to herb for many Mediterranean cuisines.
Nigella seeds (Black Cumin): these little black seeds are nutty and dynamic. Nigella seeds were found in King Tut's tomb, and have been prized in Middle Eastern and Indian cooking. These little guys also sport some incredible health benefits.
Nutmeg, whole: freshly grating your nutmeg as you need it will kick up the flavor in your favorite dishes. Nutmeg is a key ingredient in both sweet and savory dishes.
Onion flakes: fresh onion is diced and flash dried for full flavored convience.
Orange Peel: Fresh orange peel, freeze dried.
Peppercorns: we offer a variety of whole peppercorns including white, pink, tellicherry and szechuan. Visit our blog for more information on peppercorns and their differences!
Peppermint: freeze dried peppermint leaves are a perfect addition to any middle eastern or mediterranean recipe, as well as a complement to any tea.
Poppy seeds: these tiny seeds are common in baked goods and sweets as well as having a savory application in Indian and Middle Eastern cuisines.
Rosemary: fresh rosemary leaves freeze dried to capture the flavorful votile oils. Rosemary is used in cuisines the world over in a wide range of dishes. Try sprinkling a bit in your next fruit cobbler!
Saffron: delicate and senusal, saffron is one of the most expensive spices in the world with a long line of imposters ready to trick the unwary. The darker the color of the threads the better the quality of saffron (shades range from a deep burgandy to yellow orange). Common in Spanish, Indian and North African cuisines, America is starting to fall in lovewith this amazing spice.
Sage: this piney, almost balsamic tasting herb is pungent and warm. It is best in hearty dishes like stews and pairs well with fatty foods like duck or sausage. It is a great addition to fall vegetables too!
Savory: a light woody taste, pleasantly earthy. This herb goes very well with legumes and meats. Common in European and Mediterranean dishes.
Sesame seeds: these healthy seeds are frequently seen in baked goods, sweets and savory dishes the world over.
Smoked Paprika: a blend of powdered chile peppers popular through out the world, with a smoky essence and bite of heat.
Soy Sauce powder: evaporated soy sauce! Covientient and full flavored, this makes a great addition to marinades, sauces or even soup mixes!
Spearmint: the freezed dried leaves of fresh spearmint. Add to Mediterranean, Middle Eastern or North African dishes. Sip a little after dinner to aid the digestion.
Stevia leaves: this natural sweetener is a great addition to teas, chilled fruit soups, and syrups.
Star Anise: Intense licorice-like flavor. Very important ingredient in many Asian and Indian dishes, both savory and sweet.
Sumac: this powdered berry comes from the Middle east and boasts a bright citrusy flavor with a hint of smokiness. Amazing on salads and in stir frys, it is a must have for middle eastern food enthusiasts.
Tarragon: fresh leaves are freeze dried for optimum flavor. This fresh herb is vaguely reminescent of licorice and is extremely popular in French and Eastern European cuisines. It is the key flavor in Béarnaise sauce and pairs wonderfully in fish, egg, or meat dishes as well as sweet baked goods.
Thyme: One can never have too much thyme! This herb is common in cuisines the world over and makes a delicious addition to any dish.
Turmeric: turmeric has a distinctive earthy, slightly bitter flavor with a little bit of peppery heat. It is extremely common in Indian cooking, and is used in mustards, curries and other dishes the world over.
Urfa Biber: this mild Turkish chile pepper is full of exquisite delicately nuanced flavor. Used widely throughout North Africa and the Mediterranean, celebrity chefs in the US are starting to catch onto this amazing spice!
Vanilla powder: evaporated vanilla extract, this is a great replacement for extract. Add to tea, sweets and baked goods, icings and cremes.
Wasabi powder: mix your own wasabi paste for sushi, or add to marinades, sauces, even dips!
Worcestershire Sauce powder: evaporated worcestershire sauce, perfect for marinades, sauces, spice rubs, grilling, soups, etc. Convienient and delicious!
Our Currents Blends Include:
18 Spice Chicken Rub: A sweet, spicy and savory blend complete with cinnamon, chiles and brown sugar. As the name infers, this would go well on chicken and the cumin in it makes a great option for chicken chilli.
Baharat: An Arabic blend popular in Turkish and Iranian cuisine. It has a savory aroma that is well balanced with cinnamon and nutmeg. This blend is excellent on lamb, chicken, fish and beef.
Baton Rouge Creole Spice: A smoky and spicy blend that is at home on fish, chicken or beef. Its also an excellent addition to soups and stews.
Bengali Spice: A beautiful combination of several whole spices, including nigella, fenugreek and fennel. Use it whole in dishes that allow the seeds to soften, or grind them up to use as you please. Popular in soup and even bread.
Berbere: Used heavily in Ethiopian cuisine, Berbere is a nutty sweet, hot blend that is at home on chicken.
Besar: The sweet aroma of toasted cinnamon is balanced by the heartiness of cumin and coriander. While this blend goes well on chicken or beef, we love adding it to Apple Pie and putting an exciting twist on a traditional favorite.
Bloody Mary Mix: This blend packs a punch and makes a killer Bloody Mary and an awesome rub on chicken.
Buffalo Wing Rub: A flavorful punch that is sweetened with brown sugar. This blend will hit the spot with out setting your mouth on fire.
Carne Asada Rub: Cilantro, lime and black pepper. This moutwatering Mexican fiesta is best enjoyed on the grill. Traditionally used on steak, we love this in our burgers.
Chai Mix: All the crucial ingredients of your standard chai, this mix is excellent for mulling spice.
Chinese Five Spice: Star anise, cloves, cinnamon, sichuan pepper and fennel combine to make this traditional chinese blend. It is great on chicken and pork and commonly used for Cantonese duck.
Cozumel Recado Rojo: A fragrant blend of achiote, (annatto) oregano, garlic, lemon and cumin among other things, this spice will make your meal sing. Enjoy on chicken or in seasoned rice.
Curry Powder, African: An ultra savory curry blend, this would go well with anything. Chicken, beef, pork, seafood, vegetables... You name it, this African curry will taste good with it.
Curry Powder, Caribbean: The first 3 ingerdients to this yellow, sweet and spicy curry are allspice, ginger and habanero. Its a truly tropical blend that brings the heat.
Curry Powder, Madras: This is a traditional yellow curry blend that will satisfy any recipe that calls for curry. Its as tasty with chicken and beef as it is with shrimp and it will go well with pineapple.
Curry Powder, Maharaja: Another traditional yellow curry with a very special ingredient. Saffron!
Curry Powder, Vindaloo: A savory red curry, with ingredients like cilantro and garlic it trulyt stands apart from red curries. I enjoy curries all year but this one is my go to comfort food in the winter months. Excellent with bell peppers, potatoes and your favorite meat.
Dukka: A truly unique blend. The main ingredient in this egyptian spice is toasted hazelnut. The nutty and savory blend would make an excellent stuffing or pesto or pasta salad.
Espresso Rub: A satisfying blend that goes as well on steak as it does in brownies or espresso cake.
Fajita-Taco Seasoning: The name says it all. This multi purpose spice blend is a little taste of Mexico.
Masala, Garam: Commonly used in North Indian and Southern China cuisine, garam which means "hot" refers to the intensity of the spices in the blend and not the scoville scale. A truly aromatic dish steeped in clove and cinnamon, it goes as well in pork as it does in a spiced cake.
Masala, Kala: A more savory masala, the sweetness in this blend is balanced out nicely by peanuts and coconut.
Garlic Herb Seasoning: This is a staple in any kitchen. The lemon, green onions, and pepper can compliment about any dish and the sesame add nice texture.
Greek Seasoning: The powerfully flavorful combo of spices would make and excellent pasta, dressing or rub. Try it with greek yogurt or sour cream for an easy, and delicious dip.
Harissa: This is a spicy red chili blend from Africa that brings flavor to a dish just as well as it brings heat! Garlic, coriander and cumin keep you coming back for another bite.
Herbes de Paris: A traditional blend of rosemary, fennel, mint, turkish bay leaves, savory, dill, tarragon, marjoram, chervil and thyme. Great in soups, on poultry, fish or veggies.
Herbes de Provence: A traditional blend of basil, chervil, marjoram, tarragon, thyme and lavender. Use as you would Herbes de Paris or add to baked goods for a delightful aromatic surprise.
Hill Country Chili Powder
Honey Chipotle Rub
Jamaican Jerk Rub
Manzanillo Mexican Seasoning
Mazaltan Chili Lime
Morrocan Chicken Spice Rub
New Orleans Blackening Spice
Pepperoni Sausage Seasoning
Pickling Spice Mix
Piri Piri Seasoning
Puerto Rican Lime Rub
Pumpkin Pie Spice
Ras El Hanout
Smokin' Texas Rub
Smoky Meat Rub
Tropical Caribbean Rub
Za'atar Spice Blend