Spices

Black Pepper, Ground (1 Pound)

Black pepper is produced from the still-green unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. Learn More

Spanish "Royal" Paprika - 1 Pound

Capsicum peppers used for paprika are unusually rich in vitamin C, a fact discovered in 1932 by Hungary's 1937 Nobel prize-winner Albert Szent-Györgyi. Much of the vitamin C content is retained in paprika, which contains more vitamin C than lemon juice by weight.

Paprika is also high in other antioxidants, containing about 10% of the level found in açaí berries. Prevalence of nutrients, however, must be balanced against quantities ingested, which are generally negligible for spices. Learn More

Garlic Powder - 1 Pound

Garlic powder is dehydrated ground garlic, and provides some of the flavor, but not the texture, of fresh garlic. It disperses well in liquids, so it's a good choice for marinades. Learn More

Onion Powder - 1 Pound

Onion powder is made by grinding dehydrated onion into a powder. It isn't as pungent as fresh onions, but it's a great time-saver. Learn More

Cayenne / Red Pepper Powder - 1 Pound

Cayenne is often used in cooking spicy dishes and is high in vitamin A. It also contains vitamin B6, vitamin E, vitamin C, riboflavin, potassium and manganese. Learn More

Fancy Spanish Thyme - 1 Pound

Imported from Spain, Sterile Treated Thyme

Thyme retains its flavour on drying better than many other herbs. As usual with dried herbs less of it is required when substituted in a recipe. As a rule of thumb, use one third as much dried as fresh thyme - a little less if it is ground. Substitution is often more complicated than that because recipes can specify sprigs and sprigs can vary in yield of leaves. Assuming a 4" sprig (they are often somewhat longer), estimate that 6 sprigs will yield one tablespoon of leaves. The dried equivalent is 1:3, so substitute 1 teaspoon of dried or ¾ tsp of ground thyme for 6 small sprigs. Learn More