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Herb and Spice Blends With Nuts-Armenian Currant Blend, Basil Pesto Seasoning, Cranberry Walnut Blend, Dukkau, French Parsley Pistou, Peruvian, Senegalese No salt: Armenian Currant, Bayou Honey BBQ Rub, Bouquet Garni, Caribbean, Chinese Ginger Blend, Curry, Dill Spice, Fines Herbs, French 4 spice, Garam, Garlic Herb Blend, Florentine, Garlic Herb Blend, Herbs de Provence, Madras Curry, Moroccan Orange Spice, Peruvian, Rocket, Sahara, Senegalese Spice Rub, Soleil’s Squash Soup Spice, Spanish Saffron, Sweet Curry, Tibetan, Turkish, Zahtar, and Zorro. No garlic: Armenian Currant, Bayou Honey BBQ Rub, Bouquet Garni, Cranberry Walnut Blend, Curry, Dukkau, Florentine, French 4 Spice, Garam, Geera, Harissa, Herbs de Provence, Fines Herbs, Sesame Crust, Spanish Saffron, Soleil’s Squash Soup Spice, Sweet Curry, Thai, Tibetan, Zahtar, and Zorro. No onion: Curry, Basil Pesto Seasoning, Dill Spice, Dukkau, Florentine, French Parsley Pistou, Garam, Geera, Genovese Walnut Blend, Harissa, Herbs de Provence, Indonesian Sate, Italian Rome Blend, Madras Curry, Massaman Curry, PASTA!, Sesame Crust, Spanish Saffron, Soleil’s Squash Soup Spice, Sweet Curry, Basil Pesto, Tibetan, Tuscan Herb Blend, Zahtar No chilis: Armenian Currant, Basil Pesto Seasoning, Bouquet Garni, Chinese Ginger Blend, Cranberry Walnut Blend, Dill Spice, Dukkau, Fines Herbs, French 4 Spice, French Parsley Pistou, Garam, Garlic Herb Blend, Geera, Greek, Sahara, Mediterranean, Moroccan Orange Spice, Rocket, Sahara, Sesame Crust, Soleil’s Squash Soup Spice, Sweet Curry, Tibetan, Tuscan Herb Blend, White fish, Zahtar, and Zorro. No peppercorn: Armenian Currant, Bouquet Garni, Caribbean, Dill Spice, Fines Herbs, Florentine, French Parsley Pistou, Garlic Herb Blend, Harissa, Indonesian Sate, Marrakesh Tagine, PASTA!, Peruvian, Red Rub, Rocket, Spanish Saffron, Sweet Mesquite, Tuscan Herb Blend, Zahtar No lemon: Armenian Currant, Asian, Bayou Honey BBQ Rub, Berbere, Café BBQ Rub, Chinese Ginger Blend, Cranberry Walnut Blend, Creole Spice, Curry, Muchi Curry, Dukkau, Florentine, Garam, Garlic Herb Blend, Geera, Genovese Walnut Blend, Harissa, Indonesian Sate, Madras Curry, Marrakesh Tagine, Massaman Curry, Moroccan Orange Spice, Peruvian, Red Rub, Sahara, Senegalese Spice Rub, Spanish Saffron, Soleil’s Squash Soup Spice, Sweet Mesquite, Sweet Curry, Tahitian, Thai red Curry, Tibetan, Tuscan Herb Blend, Zahtar, and Zorro. |
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The World’s Kitchen Cocina Del Mundo Herbs & Spices |
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Opening your eyes to the world's kitchen! |
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All herbs and spices supplied by the wonderful Frontier Natural Foods Coop.
All spices are hand ground, mixed, and distributed by myself.
Knowledge of all recipes have come from extensive experimentation and a love of flavorful food.
Questions about spices are welcomed. I supply single spices in my shop and carry many specialty herbs.
Suggestions for new spice blends are exciting, please feel free to ask for anything you would like me to carry.
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Spice List-this list includes all that I have at the shop. Not all these spices/herbs/blends will be available for sale online. To find out more information about each spice blend please click on each title heading. |
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Blend is excellent with seafood, especially shellfish. Rub on grilled meats. Add 1 tsp. to stir fries, soups, to sesame oil and rice vinegar dressings. Bar Harbor Blend/Coriander Ocean Blend Mix 1 tsp. with 1/2 cup olive oil and 1/8 cup rice vinegar. Bake in 300 degree oven for 20 minutes. Add 1 tsp. to fish stews, or olive oil marinades. Add to olive oil for pesto sauce, sprinkle on anything for excellent flavor. Ideally this herb blend is perfect to be added to sauces; alfredo, tomato anything, or in dressings. Rub on to grilled items prior to grilling. Bengali Curry Blend-in shop only Add to dry red wine and vegetable oil for marinade. Excellent with lemon chicken, lamb, or in stews. Use sparingly, unless you like hot. Bouquet Garni Classic-in shop only Classic bouquet garni including parsley, thyme, bay, sage, bay leaf, marjoram, & pepper. Bouquet Garni-in shop only Bouquet garni for chicken, pot roasts, and fish. Use as meat rub on steak, ribs, pork, poultry, game, salmon, and roasts; in chili, add to salsa, or in mole sauce. California Curry-in shop only, lemon curry All purpose seasoning for fish, dressings, and marinades. For marinade use rum, spice, and vegetable oil. Excellent with chicken, grouper, shrimp and mahi-mahi. Add to ramen, to rice, to stir fries, or rub on meat and vegetables. Ginger, garlic, allspice and hot peppers are basic seasonings used in Jamaican cuisine. So many people asked for this I had to make it. Good on everything: beef, chicken, fish, pork, seafood, and in salad dressings. Made for smoking turkey, but can be made into dressing. Mix with 1/4 cup walnut oil, and 1/3 cup raspberry vinegar, 1/4 cup brown sugar, 1/2 tsp Tabasco, 1/4 cup cranberry juice, 2 T. Cranberry Walnut Blend for dressing. Add to rice, stews, perfect for gumbo, or use as blackening seasoning. For sour cream dip 16 oz. sour cream/plain yogurt 1 T. seasoning, 1 tsp. red wine vinegar, salt & pepper to taste. For Cream Cheese Ball 1 T. seasoning to 16 oz. cream cheese. For Dill Spread1 tsp. seasoning and salt to taste. Use in seafood boils, sauté with shellfish, or bake on fish. An amazing change from the store bought curry. This blend is for the curry fanatic. Use in any recipe calling for curry, good in soups, stews, and as a rub. Warmer version of my curry. To use as rub, sauté spices in water on slow for 20 minutes. Good dipped with fresh bread. Add 1 tsp. to soups or stews. Reconstitute in black beer and add to sautés. Use 1 tsp.—1T. when making fajitas, quesadillas, or grilling meat. Fines Herbs-in shop only Basil, chervil, tarragon, marjoram, & chives. Use as condiment. Just add olive oil. Drizzle over soups or dip. French 4 Spice– in shop only White pepper, nutmeg, ginger, cloves. French style pesto! Just add olive oil. Drizzle over soups or dip with bread. Used in Tandoori style cooking, as meat rubs, roasts and stews. Many Indian recipes call for this. To add heat stir in red pepper flakes. Use as condiment. Just add olive oil. Drizzle over soups or dip with bread. To rehydrate add water. Geera-no longer available unless special order Cumin, pepper, lime, salt, and allspice. Caribbean spice used with bean and rice. Walnuts, tomato, garlic, basil, mushrooms, and pepper. Use as rub for meat or stuff into sausage. Season lasagna cheese or meat filling for a special treat! Add 1 cup olive oil, 1/8 balsamic vinegar, to sauce pan and simmer for 15 minutes. Use as marinade, in dressings, or toss into pasta salad. For every T. add 2 tsp. water & 1 tsp. olive oil. There is no reason to buy this spice anywhere else folks. I can’t believe how much they charge for this, and I grow all these herbs. Used on meats, stews and marinades. Indonesian Sate and Peanut Sambal Fragrant paste: shallots, ginger, garlic, lemon grass, coriander, turmeric, & red chili. Mix fragrant paste with 1 tsp. sugar, 3 T. sweet soy sauce, and 1 T. vegetable oil. Use this to marinade skewered meat (chicken or beef) before grilling. Let sit while grilling meat. Serve peanut sauce as dip for meat. Best with steamed vegetables and rice. Spices dating back to the Roman times. Add to olive oil and vinegar for marinades. Sauté with olive oil and diced tomato for a bold pasta sauce. Great rub on meat and vegetables. Use entire packet to marinate before making jerky. Spicy hot blend with lots of coriander. Maple Garlic Rub Maple sugar, sesame seeds, red pepper flakes, black pepper, garlic, green onion, lemon, and citric acid.. Good on ham, pork, poultry, or in turkey meatloaf. Onion, garlic, cinnamon, clove, anardana, red chili, dried preserved lemon, and salt. Please add fresh tomato, potato, and carrot. Add contents of bag to 2 cups water, 1 cup olive oil, and fresh veggies. Best with lamb. Simmer 2 hours. Shallot, garlic, coriander, cumin, black pepper, white pepper, galangal, lemongrass, ginger, brown mustard seed, cardamom, cinnamon, bay leaf, lime, salt, allspice, cloves, and parsley. True Massaman uses fish sauce or shrimp paste, add coconut milk, roasted peanuts, potato, and chopped onion. Add to grilled meats, 1 tsp. to soups, stews and salad dressings. Butter French baguette and sprinkle with rub. Bake in 300 degree oven and serve. Add 1 tsp. to rice, couscous, stews, soups or marinades. Excellent with lamb, chicken, and vegetarian cuisine. This is the tame Moroccan blend. I can imagine in any casserole or stew containing any vegetable, meat, or seafood. Pasta! Spaghetti herbs-in shop only Basil, oregano, rosemary, marjoram, thyme, & sage. Use the same as Italian Herb Seasoning, home grown herbs. Best with parmesan and olive oil. Excellent with chicken, white fish or in vegetable stews. For marinade use package with 1 cup olive oil and 1 cup orange juice. Chipotle chili pepper, garlic, coffee, onion, chili powder, green onion, paprika, and salt. Use as meat rub and in chili. Add to sour cream, cream cheese, pureed tomatoes for dressing, to ranch dressing, rub on meats, for marinades, or in everything. I thank nak for this. Add to grilled meats; add 1 tsp. to rice, stew, soup, marinades and couscous. Sauté with olive oil and vegetables for an exotic side dish. Made to rub on chicken, lamb, or seafood. Add to chopped tomatoes for unusual salsa. In large saucepan combine 2 lb. Butternut squash (peeled, deseeded, and cubed), 4 cups water, 2 cans coconut milk, 1 large yellow onion (roughly chopped), 2 celery stalks (roughly chopped), 2 T. soup spice, and salt to taste. Bring to a boil, reduce to simmer, and cook 45-50 minutes (until squash is soft). Puree until smooth. And Voila! Paprika, coriander, cumin, orange, saffron, anise, ginger, bay, thyme, cloves, and cardamom. Blend of spices used with shellfish, rice, and tomato based mixtures. Cardamom seed, peppercorns, turmeric, orange, fenugreek, cumin, coriander, brown mustard seed, cinnamon, allspice, cloves, and nutmeg. Use the same as normal curry, can be used in fruit curries, or to make sweets. Onion, garlic, mixed bell pepper, tomato, hickory salt, dark brown sugar, chili pepper, natural smoke flavor, paprika, and parsley. Rub on to grilled items prior to grilling. Sesame, orange, garlic, onion, ginger, red chili, dried pineapple, roasted coconut and sea salt. Add to stir fries, to marinades, or to dressings. Best with shrimp dishes and stews. Used as a condiment. Add to potatoes, coat veggies, put on grilled meats, or dressings. Sprinkle on Kabobs, grilled meats, and fish. Add to olive oil. Great dipped with bread. To make dressing add 1 T. Tuscan, 1 T. red wine vinegar (or balsamic), and 1 c. olive oil. To make marinade add 2 c. olive oil, 1 c. red wine, 2 T. Tuscan, and 1 tsp. red pepper flakes. This spice is fabulous in alfredo sauce, olive oil bread dipping, and just about everything. White Fish Spice Blend or Bar Harbor Blend Mix 1 tsp. with 1/2 cup olive oil and 1/8 cup rice vinegar. Bake in 300 degree oven for 20 minutes. Add 1 tsp. to fish stews, or olive oil marinades. Sumac, oregano, marjoram, thyme, and sesame. Sprinkle on cheeses, on bread before baking, or over eggs. Mix with olive oil and use on salads, dressings, and pasta. Zorro Seasoning—Foxpoint Seasoning Shallots, chives, green peppercorn, onion, salt, and red bell pepper. Good all purpose seasoning, with cream cheese or in sour cream. |
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For information on buying wholesale please contact me with your license number via email. Prices decrease by the pound. |