Thistle Dew! Farms, Teas 'n Bees

Pimenta Dioica

Allspice tastes good with most spices. It can be used in pickling, marinades, chutneys, desserts. It imparts a warm flavor and is often associated with autumn and winter fare. It is also good when mixed with peppercorns for an interesting change from straight pepper.

Jamaican allspice is considered the best grade for culinary use. Allspice is native to the Americas and was introduced to Europe by the Spanish. Allspice is the berry of a flowering tree. The berry is used dry and is a deep brown color, small and round, about 1 cm in diameter. The name Allspice describes the multiple tones of this berry; it tastes like a combination of Cinnamon, Nutmeg, Cloves and Peppercorns. Allspice is best when ground fresh just before use.

Pimenta Dioica

Central America

Allspice is very versatile. It can be used in both sweet and savory recipes. It is often used to season poultry, squash and desserts. The slight peppery undertones of Allspice make it an obvious choice to mix with fresh ground pepper. It is also good when mixed with peppercorns for an interesting change from straight pepper.

Allspice was introduced to Europe by the Spanish who brought it back from the New World. Now Allspice is an important seasoning in cuisines across the globe. 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, dried and ground.

Pimpinella Anisum

Turkey

Mediterranean & Italian Cooking

True anise seeds, not to be confused with star anise. These small, brown seeds are about 3-4mm in length. Has a characteristic licorice-like flavor.

Illicium Verum

China or Vietnam

Asian Cooking, Potpourri, Mulling Spice

Many stars broken; item is not select whole stars.

Ocimum Basilicum

California, USA

Pasta, Italian Sauces, Vegetables

Fragrant & sweet. Typical basil type sold in stores

Ocimum Basilicum

Egypt

Culinary Herb For Pasta, Vegetables, Sauces

Not as green or sweet as #14 California basil. Has a more anise-like flavor; a pungent and economical alternative to California basil.

Laurus Nobilis

Turkey

Culinary, Pickling, Simmering Potpourri

This is true Bay Laurel, preferable to the mentholated, sharp California Bay leaf. As a culinary herb, bay leaves lend a rich flavor to soups, stews, sauces, and other dishes. Somewhat brittle leaves; generally not recommended for stringing projects

Many leaves not in perfect condition (some broken)

Carum Carvi

Canada

Caraway has a pungent, anise-like flavor. Often used as a spice in breads, especially ryes, and soups, potatoes, borscht, and European cuisine.

Elettaria Cardamomum

 Guatemala

Indian Cuisine, Turkish Coffee, Rice Pilaf

Fancy whole green pods. Best stored in the refrigerator in a glass jar

Elettaria Cardamomum

Guatemala

Culinary, Coffee, Tea

The seeds of cardamom, which are sometimes referred to as decorticated.  Cardamom is a highly scented spice with a variety of typical uses based on regional cuisines.  Cardamom is generally one of the most expensive spices, along with vanilla and saffron, due to its labor intensive harvest.  The majority of cardamom on the world markets is grown in Guatemala and India.

The unprecedentedly high price of cardamom is due to crop shortages in Guatemala and high bids from foreign markets

Elettaria Cardamomum

Guatemala

Indian Cuisine, Baking, Desserts, Coffee And Tea

Use as with cinnamon in coffee cake and apple pies

Capsicum Annuum

United States

Add Heat To Spicy Dishes

Dark red color. 40 heat is the mildest of cayenne peppers available. Best stored in the refrigerator

Capsicum Annuum

India

Culinary, Medicinal

Used to add heat to dishes. Medium heat cayenne pepper, 60,000-70,000 SHU (Scoville Heat Units). Best stored in refrigerator if keeping long-term

Capsicum Annuum

India

Culinary, Medicinal

Used to add heat to dishes. The hottest cayenne pepper we carry; 90,000-100,000 SHU (Scoville Heat Units). Best stored in refrigerator if keeping long-term.