we found 232 products matching 'jar'
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Tarragon
Tarragon is the dried leaves of the herb Artemisia dracunculus. The slender dark-green leaves have a pleasant anise-like flavor and aroma. Tarragon blends well with other spices. It is used in sauces, especially Bearnaise sauce and tarragon... more
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Thyme (Extra Fancy)
Thyme (Thymus Vulgaris) was used in Hellenistic times. The name has confused origins, but most likely came from Thymus the Greek word for courage, because Thyme invigorates the senses. Thyme has also symbolized elegance for the Greeks, chivalry... more
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Turmeric (Ground)
Ground Turmeric comes from the dried root of a plant in the ginger family. It provides a warm, aromatic flavor with a slightly bitter undertone. Intense golden yellow to orange color Fine-textured powder
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Wasabi Powder
Wasabi Powder is the Japanese version of Horseradish and comes from the root of an Asian plant. This Powder is used to make a light green colored condiment with a pungent, sharp, fiery flavor. The flavor of Wasabi is very intense then slowly dulls.
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Zahtar
Zahtar is a spice blend from the Middle East. Zahtar is a combination of ground sumac seeds, ground thyme and whole white sesame seeds. Sumac adds a slightly sour or tart flavor, thyme adds warmth and depth, while the sesame seeds give the blend... more
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Aleppo
The Aleppo chiles are primarely grown in Turkey and Northern Syria. This sweet, sharp tasting chile with moderate heat does not overpowder a dish and adds an authentic Mediterranean flavor.
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Jamaca Allspice WHOLE
The name Allspice describes the flavor of this berry; it is reminiscent of cinnamon, cloves, nutmeg and pepper. The Allspice berry is picked when green, and then dried.
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Amchur Powder
Amchur is made from tart, unripe mangoes, which are sliced and sun-dried, then ground to a powder and used as a souring agent. The powder is finely ground but with a slightly fibrous texture. Amchur Powder is most commonly used in northern... more
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Anise Seed
Anise Seed comes from a Mediterranean plant which is related to dill, fennel and caraway. This flowering plant is used frequently in the dishes from southern Europe and the Middle East.
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Annatto Seed
As a spice, Annatto is used most often in the Caribbean and Central America. Besides coloring foods Annatto also imparts a mild flavor. It is also an ingredient in Achiote Paste.
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Arrowroot
Arrowroot is a powder that is used as a culinary thickening agent.
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Basil (Extra Fancy)
Great for all of your Italian cooking, a staple for your pantry.
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Cajun Blackened Seasoning
Cajun blackened seasoning is used on a wide variety of meats and fish. It is comprised of sea salt, chopped onion, sugar, granulated garlic, oregano, paprika, thyme, and ground black pepper.
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Caraway Seed (Black)
This seed is used to flavor breads and pastries. The Black Caraway Seed is smaller than Traditional Caraway and has more of an intense flavor.
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Caraway Seed
Caraway is a very old spice, there is evidence going back to the Stone Age of its use. It is the seed of a biennial plant that has delicate leaves and white blossoms.
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Cardamon (Fancy Green)
Cardamom is native to India and is an often used spice in many dishes from South Asia. Fancy Green Cardamom Pods are about 1/2 long and have a fresh green color and pungent, aromatic flavor.
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Cardamon (Ground)
Cardamom is native to India and is an often used spice in many dishes from South Asia. It provides a pungent, aromatic flavor.
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Cardamon (Whole Black)
Cardamom is native to India and is an often used spice in many dishes from South Asia. The black variety is felt to be superior for spicy and rustic dishes.
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Cayenne Pepper
Cayenne Pepper is made from the Capsicum Chile. This is one of the most pungent varieties of chile.
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Celery Seed
Celery Seeds add the flavor of fresh celery and can be used when ever celery would be called for. Celery Seeds are often ground and mixed with other spices to make a seasoning used on meat before grilling.
