World-Class Spice
Catalog 2024

Coarse dark brown to black fine powder.

Sharp, penetrating and pungent.

Hot, biting heat with a pungent, slightly woody flavor.

High in antioxidants; piperine enhances absorption of nutrients.

Universal seasoning, spice rubs, soups and sauces.

Dark brown aromatic powder with coarse texture.

Complex, warm and deeply fragrant with notes of cinnamon, cardamom and clove.

Bold, warming and layered with sweet spice undertones.

Blend of antioxidant-rich spices; supports digestion and immunity.

Finishing spice for curries, biryanis, stews and lentil dishes.

Bright yellow-orange fine powder blend.

Warm, complex and fragrant with turmeric and cumin notes.

Savory, mildly spicy and richly flavored blend.

Blend of anti-inflammatory spices; rich in curcumin and antioxidants.

Curries, soups, sauces, rice dishes and marinades.

Off-white to pale beige fine powder.

Sharp, warm and intensely spicy.

Pungent, peppery and more concentrated than fresh ginger.

Supports digestion, reduces nausea and has anti-inflammatory properties.

Ginger tea, bakery products, spice blends and Ayurvedic preparations.

Fine, off-white to pale yellow powder.

Strong, pungent and unmistakably garlicky.

Savory, slightly sweet and intensely garlicky.

Known for antibacterial properties and supports cardiovascular health.

Seasoning, marinades, spice rubs, sauces and snack coatings.

Light beige to pale yellow fine powder.

Mild, sweet onion scent, less pungent than raw onion.

Sweet, savory onion flavor with a mild pungency.

Contains quercetin — a flavonoid with antioxidant and anti-inflammatory properties.

Seasoning, sauces, soups, spice blends and snack coatings.

Warm reddish-brown fine powder.

Sweet, warm and distinctive with a fresh woody scent.

Sweet, warm and slightly spicy with a mellow finish.

May help lower blood sugar; rich in cinnamaldehyde with antimicrobial properties.

Bakery, hot beverages, desserts, oatmeal and spice blends.

Dark brown fine powder with a rich color.

Strong, warm and intensely sweet-spicy.

Intensely warm, sweet and slightly numbing.

Rich in eugenol — a natural antiseptic; supports oral health and digestion.

Spice blends, baked goods, curries and festive desserts.

Fine, light green to pale beige powder.

Intensely fragrant, floral and sweet with eucalyptus-like freshness.

Sweet, warm and complex with a minty, floral finish.

Freshens breath, aids digestion and has diuretic properties.

Indian sweets, masala chai, desserts and rice dishes.

Yellow-brown fine powder with a slightly coarse texture.

Distinctly strong, sweet and slightly maple-like.

Bitter, nutty with a slightly sweet aftertaste.

Supports blood sugar control; aids lactation and digestive health.

Pickles, curry powders, spice blends and Ayurvedic supplements.

Bright yellow to pale golden fine powder.

Pungent and sharp; activates when mixed with liquid.

Spicy, tangy and mildly bitter.

Rich in glucosinolates; supports metabolism and heart health.

Sauces, pickles, emulsions, dressings and spice blends.

Pale green to beige fine powder.

Sweet, anise-like and refreshing.

Mild, sweet and licorice-like with a cooling finish.

Relieves bloating, aids digestion and freshens breath.

Seasoning, digestive blends, curries and spice powders.

Light beige to pale brown fine powder.

Fruity, tart and pleasantly sour.

Sour, tangy and slightly sweet — like concentrated dried mango.

Rich in Vitamin C and iron; supports immunity and digestion.

Chutneys, chaat, curries, spice rubs and tandoori marinades.

Creamy white to off-white fine powder.

Milder than black pepper; earthy and slightly musty.

Sharp, hot and clean without the outer fruity notes of black pepper.

Contains piperine; supports digestion and nutrient absorption.

Light-colored soups, sauces, béchamel and delicate dishes.

Warm brown fine powder, slightly oily.

Warm, sweet and woody with spicy undertones.

Sweet, warm and slightly nutty with a hint of clove.

Supports brain health; has antibacterial and anti-inflammatory properties.

Bakery, desserts, béchamel, eggnog and spice blends.

Pale yellow to off-white fine powder.

Very pungent and sulfurous raw; mellows to onion-garlic fragrance when cooked.

Pungent raw; develops savory, leek-like depth when tempered in oil.

Powerful digestive aid; reduces bloating and is used as a substitute for onion/garlic.

Lentil dishes, vegetable curries, Indian tempering and Jain cuisine.

Tiny, round, reddish-brown to dark seeds.

Nutty and pungent when cracked or heated in oil.

Mild when whole; spicy and pungent when crushed or heated.

Rich in antioxidants, selenium and omega-3 fatty acids.

Tempering, pickles, curry bases and mustard condiments.

Small, round, dark brownish-black wrinkled berries.

Sharp, pungent and woody when freshly cracked.

Hot, biting and pungent with fruity and woody depth.

Piperine enhances absorption of nutrients including curcumin; strong antioxidant.

Universal seasoning, spice mills, meat rubs and spice blends.

Dark brown nail-shaped dried flower buds.

Intensely warm, sweet and pungent.

Deeply warm, sweet with a numbing, peppery heat.

Eugenol content provides antiseptic and anti-inflammatory benefits; supports oral health.

Biryani, curries, garam masala, mulled wine and festive baking.

Small, pale green three-sided pods with tiny black seeds inside.

Intensely fragrant, floral and sweetly spiced.

Complex sweet-spicy flavor with cooling, eucalyptus-like notes.

Freshens breath, aids digestion and has diuretic properties.

Masala chai, Indian sweets, biryani and Middle Eastern coffee.

Large, dark brown to black wrinkled pods with black seeds inside.

Smoky, camphor-like and robust.

Bold, smoky and earthy — very different from green cardamom.

Supports respiratory health and aids in treating digestive disorders.

Biryani, curries, slow-cooked meats and savory spice blends.

Tightly rolled tan to reddish-brown bark scrolls.

Sweet, warm and intensely fragrant.

Sweet, warm and spicy that slowly infuses into dishes.

Helps regulate blood sugar and has potent antimicrobial properties.

Biryani, pulao, curries, mulled beverages and slow-cooked stews.

Oval, glossy green leaves with a prominent central vein.

Subtle, herbal and floral — best when released by heat.

Mild, slightly bitter and eucalyptus-like; always used whole.

Supports blood sugar management; has antibacterial properties.

Curries, rice dishes, soups, stocks and braised meats.

Star-shaped, dark reddish-brown pods with 8 points, each containing a seed.

Powerfully sweet, anise-like and licorice-forward.

Intensely sweet, licorice-like and warming.

Source of shikimic acid; antiviral and antimicrobial properties.

Biryani, Chinese five-spice, broths, pho and mulled wine.

Wrinkled, deep red to brick-red whole dried chilli pods.

Smoky, sharp and pungent.

Intense heat with a fruity, slightly smoky undertone.

High in Vitamin C and capsaicin; boosts metabolism and circulation.

Tempering, sauces, chutneys, pickles and spice powders.

Round, hard, brown seed about 2–3 cm, with a rough shell.

Warm, sweet, woody and spicy — freshest when grated.

Sweet, warm and slightly pungent with earthy depth.

Supports brain function; has antimicrobial and anti-inflammatory properties.

Freshly grated over desserts, béchamel, eggnog and spice blends.

Tiny, olive-colored oval seeds resembling small cumin seeds.

Strong, pungent, reminiscent of thyme and oregano.

Bitter, pungent and herbaceous with a slightly numbing sensation.

Powerful digestive aid; relieves gas, bloating and acidity.

Indian snacks, flatbreads, fritters, pickles and digestive blends.

Tiny, teardrop-shaped, matte black seeds.

Pungent, earthy with hints of oregano and onion.

Bitter, peppery with a faint oregano-thyme complexity.

Thymoquinone-rich; has antioxidant, antifungal and immune-boosting properties.

Naan bread, pickles, panch phoron blend and Middle Eastern baking.

Tiny, flat, pearly white to ivory oval seeds.

Mild and nutty; intensifies when toasted.

Delicate, nutty and slightly sweet.

Good source of fiber, calcium and healthy fats; supports bone health.

Bakery toppings, tahini, Asian cuisines, snacks and oil extraction.

Flat, oval, glossy brown seeds with a smooth shiny surface.

Mildly nutty and earthy.

Earthy, slightly nutty with a mild bitterness.

Highest plant-based source of Omega-3 fatty acids; rich in lignans and fiber.

Edible flaxseed oil, health supplements, smoothies, bakery and cereal toppings.

Teardrop-shaped kernels with black and white striped shells; pale grey inside.

Mild, earthy and faintly nutty.

Mild, nutty and slightly sweet.

Exceptionally rich in Vitamin E; good source of selenium and B vitamins.

Sunflower cooking oil, snacks, salad toppings, granola and bird feed.

White, elongated, oval seeds with a hard shell.

Neutral and mildly earthy.

Bland; used for oil rather than flavor.

High in polyunsaturated fatty acids; supports heart health and reduces LDL cholesterol.

Safflower cooking oil, margarine, cosmetics and natural dye production.

Round to oval, pale yellow to cream-colored beans.

Mild, bean-like and faintly grassy when raw.

Mild, slightly beany — transformed dramatically through processing.

Complete plant protein; isoflavones support hormone balance and bone health.

Soybean oil extraction, tofu, soy milk, animal feed and food processing.

Small, irregular shaped dark brown seeds covered with short lint fibers.

Mild and earthy.

Neutral; used for oil extraction not culinary flavor.

Cottonseed oil is high in Vitamin E and beneficial fatty acid profile.

Cottonseed oil production, cattle feed, margarine and soap manufacturing.

Tiny, slim, shiny black seeds resembling miniature sunflower seeds.

Mild, nutty and slightly earthy.

Mildly nutty and slightly bitter.

High in linoleic acid (Omega-6); supports immune health and skin care.

Niger oil extraction, premium bird feed, tribal cooking and traditional oil lamps.

Very small, round, dark brown to black seeds.

Mildly pungent when crushed; neutral as refined oil.

Neutral; canola oil has one of the lightest tastes of all cooking oils.

Lowest saturated fat content among cooking oils; rich in Omega-3 and Vitamin E.

Canola cooking oil, margarine, biofuel and industrial lubricants.

Flat, oval, glossy brown or golden seeds — identical to flaxseeds.

Mildly nutty and earthy.

Earthy and slightly nutty; primarily processed for industrial use.

Rich in Omega-3 ALA; linseed oil supports joint and skin health.

Linseed oil for wood finishing, paints, animal feed and industrial applications.

Tiny, kidney-shaped blue-grey to white seeds with a waxy surface.

Mild, nutty and slightly sweet.

Nutty, rich and mildly sweet — more pronounced when toasted or ground.

Good source of calcium, iron and linoleic acid; supports bone density.

Indian curries, gravies, European baking, bagel toppings and poppy seed oil.

Flat, oval, white to dark black seeds with a smooth surface.

Very mild and neutral.

Nutty and mild when roasted; similar to sunflower seeds.

High in magnesium, zinc and healthy fats; supports immune function.

Roasted snacks, watermelon seed oil, protein supplements and confectionery.

Flat, oval, green to olive-colored hulled seeds (pepitas).

Mildly nutty and earthy.

Rich, nutty and slightly chewy with a satisfying crunch when roasted.

Exceptionally high in zinc and magnesium; supports prostate health and sleep quality.

Roasted snacks, salad toppings, pumpkin seed oil, granola and health foods.