we found 232 products matching 'jar'
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Chervil (Fancy)
Chervil goes well with saffron, tarragon and parsley. These herbs together are often used for flavoring cream based soups, egg dishes and smoked fish. Chervil is a wonderful addition to vinegar and oil salad dressings.
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Chives (Air Dried)
Chives make an attractive garnish for many savory foods. With a delicate onion flavor, Chives won't overpower the flavor of fish. Add Chives at the last moment to hot foods, since heat lessens their flavor.
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Cilantro
Cilantro has a flavor similar to parsley and citrus. It is used primarily in Mexican and Mid Eastern cooking.
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Cinnamon (4 inch sticks)
These 4" Cinnamon Sticks are a rusty brown color and can be used in many ways, like steeping in cider or grating into recipes to impart a rich cinnamon flavor.
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Cinnamon (Ground Korintje)
Korintje cinnamon is from the southwestern Sumatra, an island in Indonesia. Korintje is superior to common Indonesian cinnamon and is milder than Chinese cinnamon. It is a light reddish brown, delicate, smooth, and fragrant.
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Cassia Bark Korintje Cinnamon
This cinnamon actually comes from a small Evergreen Laurel Tree that originated in Burma. The spice is actually the bark of the tree that is peeled. Once peeled, the outer bark is removed leaving the inner bark to be rolled into a stick. ... more
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Cloves (Ground)
Cloves are the dried bud of an evergreen tree. Cloves go well with many other spices. In some dishes, such as chicken soup and beef stew, Cloves should be used sparingly to provide an undertone. In other dishes, like gingerbread, spice cake,... more
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Cloves (Hand Picked)
Cloves go well with many other spices. In some dishes, such as chicken soup and beef stew, Cloves should be used sparingly to provide an undertone. In other dishes, like gingerbread, spice cake, mulled wine and marinades, the flavor of Clove can... more
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Coriander Seed (Extra Bold)
Use in soups, stews, curries, stir fries, pickling spices and with melted butter on fish and poultry meats. Coriander is a common ingredient in Indian Spice Blends and often used in Middle Eastern lamb and beef stews.
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Cream of Tartar
Cream of Tarter is a natural, fine white powder that is left behind after grape juice has fermented to wine. Cream of Tartar is added to candy and frosting mixtures for a creamier consistency, and to egg whites before beating to improve... more
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Garlic (Granulated)
Garlic (Allium Sativum) is a member of the Lily family and is a widely used and commonly known spice. Dried Garlic is wonderful to use when cooking because it has all of the flavor of fresh Garlic yet it will not spoil and the smell does not... more
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Paprika (Hungarian Sweet)
Paprika is made by drying and grinding a specific type of red pepper found originally in Central America. The peppers used for making Paprika are closely related to the Pimento. The Spanish brought Paprika to Europe where the Hungarians quickly... more
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Nutmeg (Ground)
Nutmeg provides a flavor resembling that of Cardamom, Cinnamon, and Cloves. Both Nutmeg and Mace have a long history in Asian cooking. Nutmeg is the kernel of the fruit from an Evergreen Tree native to the Spice Islands and is a wonderful... more
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Nutmeg (Whole)
Nutmeg is about 3/4 to 1 inch long and oval shaped with a flavor resembling that of Cardamom, Cinnamon, and Cloves. Both Nutmeg and Mace have a long history in Asian cooking. Suggested Use: Nutmeg should be added toward the end of the cooking... more
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Vanilla Sugar
Vanilla Powder is produced by grinding whole dried vanilla beans until powdery. The advantage to vanilla powder is it can be added to warm liquids and the vanilla flavor will not evaporate as it does with extracts.
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Whole Grain Mustard
Maille Grain Dijon mustard.
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Rose Water
Infusion of rose petals.
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Smoked Hot Paprika
Paprika is made by first drying and then grinding Red Peppers (Pimientos) into a fine powder. The unique flavor of Smoked Paprika is created by drying them in an oak wood oven. The hot (Picante) quality is derived from a rounded type of... more
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Hulled White Sesame Seed
Sesame Seeds are widely grown throughout the Orient and in India. They are highly valued, being rich in protein and in polyunsaturated oil. Typically, Sesame Seeds are pressed into oils or made into pastes to serve as flavoring agents or in... more
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Ground Sage
Use Sage to flavor various meat dishes including sausage, veal, poultry casseroles, stuffing for turkey and pheasant. Sage is a delicious addition to roasted potatoes, broiled vegetables such as eggplant and mushroom.
