Spices & Baking

Spices sold by the ounce unless otherwise stated. Most spices provided by Frontier unless marked Vann’s.

Adobo Seasoning: Literally meaning “seasoning” or “marinade” in Spanish, Adobo seasoning is an all-purpose ethnic blend quickly gaining popularity in southwestern dishes. Our Adobo seasoning features the perfect blend of garlic, onion, and black pepper, along with several other supporting spices. Use to add depth to meats, poultry, fish, beans, and rice dishes.

Agar Agar Granules: Agar Agar is derived from two species of red algae in the Rhydophyceae family, Gelidium and Gracilaria. The powdered form is an excellent gelling agent and thickener in a variety of foods including jams, jellies, pudding, icings, soups and even ice-cream. Agar is an excellent vegetarian alternative to gelatin. 

Allspice (Ground or Whole): A single spice that imparts the aroma and flavor of a trio of warm seasonings — cinnamon, cloves, and nutmeg — allspice is the unripened berry of a small evergreen.

Ancho Chili Peppers: Ancho peppers are dried poblano peppers, giving them a wrinkled texture and a reddish brown to black color. 

Anise (Seed or Star): Anise is a member of the Umbelliferae family which also includes fennel, caraway, coriander and dill, to name a few. A seed-like fruit, anise delivers a warm, sweet, licorice-like flavor to sweet and savory dishes alike. S tar anise is also an essential ingredient in blends like five spice and garam masala–and it makes a lovely addition to potpourri.

Arrowroot: Arrowroot is an easily digested, unrefined starch obtained from the roots of the Maranta arundinacea.

Bac’Uns ®: This meat-free alternative adds full bacon flavor to salads, side dishes, and sandwiches — anyplace you’d enjoy a taste of meat

Baking Soda: Our baking soda powder is of the highest quality, USP grade #1, and contains pure, natural sodium bicarbonate from a mined source.

Barbecue Rub (Vann’s): A unique blend of several savory herbs and spices that makes a fine dry marinade for beef, pork, and chicken. This rub can also be used as the spice base for a southwestern sauce or in making mustard sauce for beef, pork, chicken, or fish.

Basil Leaf (Sweet): A lovely member of the mint family with a mildly peppery taste, a hint of clove and mint, basil is at the same time spicy and sweet, warm and fresh.

Bay Leaves: Bay leaf is an evergreen related to camphor and sassafras trees. It’s also known as sweet bay and laurel. Enjoy its sweet, balsamic scent and bitter/spicy bite in gravies and grain dishes, with beans and meats, and in cooking blends like bouquet garni.

Berbere Seasoning: We combine twelve different spices to produce this wonderful, spicy blend which has its origins in Ethiopia. It has a very coarse, earthy texture and adds a zesty hot flavor to meats when used as a rub for grilling, barbecuing, or panfrying.

Blackened Seasoning (Vann’s): Traditionally used on fish, especially the less expensive varieties. This blend can be used as a condiment or in cooking anything from eggs, potatoes, and pasta to sandwiches, soups, stews and dressings. Blackened seasoning is great for grilling or broiling pork, poultry, lamb or steak. Ours has less salt than most.

Cajun Seasoning: Ordinary soups, grains, beans, and meats become extraordinary southern delicacies with a liberal sprinkling of Cajun Seasoning. This blend can be used while cooking or after serving, at the table.

Caraway Seed:One of the modern world’s most widely used seeds, caraway has probably been cultivated and consumed in Europe longer than any other spice. Enjoy its distinctive taste in breads, biscuits and cookies, or in salads and other vegetable dishes.

Cardamom (Pods, Seeds, Ground): Prized by Indian, Scandinavian, and Middle Eastern cooks, cardamom has a sweet, warm taste and an exotic floral aroma. Its uses span the culinary spectrum–from beverages and delicate desserts to meats and curries. Try crushing the seeds and adding to coffee for an authentic Middle Eastern treat.

Cayenne Powder (35,000 HU): The term “cayenne” is often used to refer to any ground pepper, but true cayenne (which takes its name from the French Guinea city of Cayenne) is actually a particular type of chili pepper–about four to 12 inches long, thin, and very pungent. Cayenne typically measures between 30,000 and 90,000 heat units on the Scoville scale. What they actually measure is the capsaicin content, the crystalline, pungent substance that gives chilies their fire.

Celery Salt: Many cooks consider salt a flavor enhancer; celery adds another dimension. Use this convenient blend of sea salt and ground celery seed in place of salt in most any dish.

Celery Seed: Celery seed has a grassy, hay-like, slightly bitter aroma and taste. A biennial or annual herbaceous plant, celery’s botanical name is Apium graveolens.

Celery Stalk & Leaf (dried): To use the flakes, soften first by soaking in water for about five minutes, then draining. Or add the flakes directly to dishes that contain enough liquid to rehydrate the leaves (like soups or gravies). When substituting for fresh celery in a recipe, keep in mind that the dried flakes are stronger than the fresh stalk. They also rehydrate to about six times their dry volume! Try about 1 tablespoon of celery flakes per one small stalk of fresh celery.

Chervil: Chervil’s distinctive yet delicate flavor is popular in European cooking. Easy to use (it won’t overpower your dishes) and versatile, it’s a spice well worth your acquaintance. Try it in pasta, egg, vegetable, and grain dishes, and in soups, sauces, salads and dressings.

Chili Peppers (Whole, dried): Intriguing, powerful personalities, chili peppers come in a variety of sizes, shapes, colors, tastes, aromas, and potency. Universally popular, they’re enjoyed for their ability to perk up virtually any dish!

Chili Pepper Flakes (Crushed Red Pepper): A must for Mexican and African cooking, chili flakes will liven up any dish. Use sparingly in marinara and pizza sauces, and on grilled vegetables and meats. Chilies can be irritating to the eyes and skin, so handle with caution.

Chili Peppers, Ancho (Whole): Ancho peppers are dried poblano peppers, giving them a wrinkled texture and a reddish brown to black color. 

Chili Peppers, Habanero (Whole): Habanero pepper’s heat, fruity, citrus-like flavor, and floral aroma make it a popular ingredient in hot sauces and spicy foods. 

Chili Powder Blend: Organic chili powder, organic cumin, organic oregano, organic coriander, organic garlic, silicon dioxide, organic allspice, organic cloves. Use to season chili and other “Tex-Mex” dishes. 

Chipotle Peppers, dried (Whole or Ground): Chipotle peppers are actually dried, smoked jalapeno peppers. Their smoky-sweet flavor is often used in Southwestern and Mexican dishes. Add a dash to liven up everything from chili to barbeque.

Chinese Five Spice: Five Spice Seasoning includes all five tastes: sweet, sour, bitter, salty, and hot or spicy. Thought to create a balance of yin and yang, this spicy blend makes for a great twist on American dishes too. And it’s salt free!

Chives, dried: A close relative of onion, chives provide a convenient and colorful way to add a delicate onion taste to a wide variety of dishes. A handy item for the pantry, dried chives spruce up sour cream, soups, salads, dressings, and any casserole.

Cilantro, dried: The fragrant, pungent leaf of the coriander plant, cilantro is popular in Mexican, Thai and Vietnamese cooking. Cilantro is also sometimes called fresh coriander, Italian parsley (which has similar, flat leaves) or Chinese parsley.

Cinnamon powder, Korintje Indonesian: The most commonly found cinnamon in American kitchens is Indonesian cassia. It is sourced from higher elevations and is harvested a bit earlier than Chinese and Vietnamese cinnamons. Korintje translates as “thick quill” and is judged for quality based on the part of the tree that is harvested (trunk vs. branch) and on the length of the bark peeled from the tree. We bring you the highest quality Korintje cinnamon available.

Cinnamon powder, Vietnamese: Formally known as Saigon cinnamon, this special variety is rebounding in popularity in the U.S., following a more than 20-year absence. Compared to Indonesian types, Vietnamese cinnamon has a distinctly sweet flavor and an exceptionally high volatile oil content. Gourmet cooks rate it as the highest quality cinnamon in the world.

Cinnamon powder, Ceylon: Also referred to as “True” Cinnamon. This cinnamon is native to Sri Lanka (though grown in India, the East and West Indies, and Central America). The cultivated variety grows 8 to 10 feet and resembles a shrub rather than a tree. Most of the product in the U.S. is sold in the stick form.

Cinnamon sticks: Cinnamon sticks are flavorful and fun in mulled drinks and teas. (Serve each cup with its own cinnamon swirler.) Or combine them with allspice, cloves and ginger to make your own mulling spice.

Citric Acid: A natural preservative and flavoring, citric acid is used in cooking and for making natural cleansers.

Cloves (Whole or ground): Intensely aromatic and richly flavored, cloves have been a major player in the spice world since ancient times. Actually dried flower buds, you’ll often find cloves in seasoning blends alongside cinnamon, ginger, and nutmeg.

Coriander Seed (Whole or ground): Warm and citrusy at the same time, coriander seed is enjoyed in curries and chili, cookies and cakes. A sister to cilantro–it’s the seed of the same plant–coriander seed has a lovely, fragrant aroma once ripened.

Cream of Tartar: Cream of tartar powder (potassium hydrogen tartrate) or tartaric acid, is an effervescent acid obtained as a by-product of wine making. The acidic powder is used for culinary and other household purposes, among them: stabilizing egg whites and increasing their heat tolerance; preventing sugar syrups from crystallizing; reducing discoloration of boiled vegetables.

Creole Seasoning (Vann’s): A classic from Atchafalaya, the last Cajun stronghold of Louisiana, Creole seasoning is a combination of French, Spanish and Indian flavors. It can be used in place of blackened seasoning for a milder, salt-free dish and also, of course, wherever Creole flavors are desired. This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost.

 Cumin Seed (Whole or ground): One of the world’s most popular spices, cumin is extremely aromatic, with a warm, spicy, slightly bitter, earthy flavor. Try roasting the seeds before adding to dishes to subdue cumin’s bitterness and to add a nuttier flavor.

Curry Powders: In India, curry powder is almost always made on-the-spot with a unique blend of spices the cook chooses. You can do the same, when inspired and time permits. Or you can also rely on one of these Curry Powders to create authentic Indian fare any time. 

Organic Curry Powder: Organic coriander, organic turmeric, organic mustard, organic cumin, organic fenugreek, organic paprika, organic cayenne, organic cardamom, organic nutmeg, organic cinnamon, organic cloves.

Curry Powder Muchi: Turmeric, cumin, black pepper, ginger, coriander, fenugreek, dehydrated garlic, celery seed, cloves, red pepper (cayenne), caraway, white pepper and mace.

Dill Seed: Dill’s savory flavor has been described as a mix of anise, parsley and celery, its aroma as a combination of citrus, fennel and mint. A versatile herb, dill is an excellent accompaniment to any fish dish.

Dill Weed: Aromatic dill weed is more delicately flavored than the seed from the same plant. It enhances rather than dominates and is delicious in salads, sauces, light gravies, and with fish and grains.

Espresso Rub (Vann’s): Ground espresso beans with herbs and distinct spices. It is excellent on veal, steak, tuna, and swordfish, as well as vegetables. Add a tablespoon to a brownie mix to pump up the flavor.

Fennel Seed (Whole or Ground): Fragrant and distinctive, fennel’s slightly licorice taste is most often enjoyed with fish. But don’t save it for fish nights; try it’s anise-like flavor in soups and salads, and with grains and vegetables, too.

Garam Masala: An all-purpose, spicy warm (but not hot) Indian seasoning, Garam Masala is a traditional ingredient in Indian tandoori, samosas, kormas, and dahl. Indian cooks use it primarily to flavor meat and poultry, and they most often add it just before serving rather than during cooking.

Garlic: (Powder, Granules, Minced Flakes): Even the earliest cooks and healers considered garlic powerful and indispensable, but when it was introduced in the United States in the 1700s, garlic was slow to catch on. Today, however, the average American consumes over 2 1/2 pounds of garlic annually. It’s compatible with virtually every savory food and is available in a number of convenient dried forms. 

Garlic Salt: Here are two of the most indispensable seasonings in one convenient blend, salt and garlic! Perfect for those who consider both ingredients staples in most savory dishes. Use it liberally both at the stove and at the dinner table.

Ginger Root Powder: Enjoyed in cuisines the world over for its warm, spicy-sweet aroma and flavor, ginger complements both sweet (think gingerbread) and savory (think stir fry) dishes. It’s available in whole root, cut and sifted, powdered, and crystallized, so you can choose the perfect form for your perfect dish.

Ginger Root, Crystalized: Crystallized ginger–the candied rhizome of the ginger plant–is sometimes eaten as candy. It has a spicy-sweet, hot flavor. Chop it and use as a condiment with curry, or mince and stir into chutney, fruit desserts, or cream cheese. Or mix with soy sauce for eggrolls or vegetables.

Grains of Paradise Seed: Imagine one little seed that tastes like a combination of a mild black pepper, ginger, cardamom and coriander. Warm, spicy, a tad bitter, Grains of Paradise have a full, delicious taste and a lovely, citrus aroma.

Grilling Herbs (Vann’s): An all-purpose herbal seasoning blend for vegetables, fish, chicken, eggs, dipping oils and salads. As in all herbal blends it helps to crumble in your hand prior to use to release natural oils.

Gumbo File Powder: A signature ingredient in gumbo and other Creole dishes, file powder, gumbo file, is used for its delicate flavor and thickening characteristics. File was introduced by the Choctaw Nation in Louisiana. File is sassafras leaf — we added thyme to give it our own deep, distinctive flavor.

Habanero Chili Peppers (Whole): Habanero pepper’s heat, fruity, citrus-like flavor, and floral aroma make it a popular ingredient in hot sauces and spicy foods. 

Harissa Seasoning:  (Vann’s) Ingredients: Organic Paprika, Organic Caraway, Organic Crushed Red Chili Pepper, Organic Cayenne, Organic Coriander, Organic Cumin, Organic Garlic, Organic Peppermint, Sea Salt. An organic blend of flavorful spices for making harissa, a spicy-hot African sauce.

Herbes de Provence: This traditional French blend of aromatic herbs contains savory, thyme, rosemary, basil, tarragon and lavender flowers. For a taste of the Mediterranean, include a splash of this flavorful blend in dips and dressings, soups and salads, sides and entrees. Add early-on in cooking, to allow the flavors to meld–and the scent to linger. It’s distinctive without being overpowering, so you’ll find it enhances a wide variety of foods.

Island Jerk (Vann’s): Island Jerk is our hot and sweet island spice for pork and chicken. Whether dry-rubbed or added to olive oil or citrus juice, it makes a wonderful marinade for grilling.

Italian Seasoning:  A classic blend of Mediterranean spices, Italian Seasoning will enhance almost any dish. Of course, it shines most in Italian fare, like spaghetti sauces and lasagna. Keep a good stock of Italian Seasoning and pasta on hand and you’ll be ready for company in short order!

Lemon Peel: Dried lemon peel maintains the flavor of fresh peel, but is darker in color because it is dried without preservatives. Use it in herb teas, or grind in blender and use in baking, spice blends, marinades and rubs.

Lemon Pepper: This combo of culinary favorites complements fresh and cooked dishes, at the stove and at the table. Zesty lemon and lively pepper perk up every savory dish. Here they are– along with onion and garlic– in one convenient blend.

 Mace: Mildly nutty, warm and sweet–like nutmeg, but more delicate–mace is the dried, lacy covering of the nutmeg seed. It’s used in soups, stuffing, puddings and baked goods for flavoring and in light-colored sauces for its lovely, saffron-like color.

Marash Pepper (Vann’s):Marash peppers, grown in Turkey, are sun-dried, stemmed, seeded, and ground. This chili is naturally wet with essential oils. Marash Pepper has aromas of dried fruits and must. Deep earthy flavors and less acidity, this chili is typically used in meat preparations such as chicken, lamb, or goat.

Marjoram LeafA versatile seasoning, marjoram adds delightful aroma and minty, sweet taste to dressings, soups, butters and sauces. It’s a key ingredient in several classic spice blends–like fines herbs and bouquet garni.

Mesquite Barbecue (Vann’s): A traditional Texas-style BBQ flavored rub. Use on beef, pork and ribs for a smoky mesquite flavor.

Mustard Seed, Brown (Whole) or Yellow (Whole or Ground): Mustard seed, one of the oldest of spices, adds warmth and heat to your dishes. It’s spicy, peppery flavor goes well with other pungent spices like garlic and chilies. Use mustard in any dish where you want to add heat.
It’s helpful to know that mustard doesn’t become really hot until a non-acid liquid (preferably cold) is added to the seed. (Water will release the heat, but vinegar won’t, for example.) The best way to fully release the flavor, then, is to mix the seed with warm water for about ten minutes before adding it to a recipe. To stop the development of the flavor, on the other hand, you can add an acidic liquid, like lemon juice, vinegar, or wine, to your recipe.
To make your own condiment, mix ground mustard with vinegar and water (to suit your taste).

Nutmeg (Whole or Ground): Nutmeg is the dried seed of the fruit of an evergreen. Warm and sweet, nutmeg adds depth to desserts and savory dishes alike. Sprinkle it on your eggnog, but try it on your potatoes, too!

Onion (Powder, Granules, Flakes):The distinctly strong taste of onion is indispensable in the kitchen. It’s warm, sweet and salty flavor shines in most savory dishes. It comes in several convenient dried forms: flakes, granules and powder.  Onion flakes: Add them directly to the dish, if it contains adequate liquid, or reconstitute first by soaking in cold water for half an hour. Use 1/4 cup of onion flakes for each fresh onion called for in your recipe.

Orange Peel: Orange peel is often used to enhance other flavors in desserts, gravies, sauces, and meat dishes. Dried orange peel can also be used as a garnish. It is a tasty addition to herbal tea blends.

Oregano: This “pizza spice” is full of flavor and aroma– a strong personality, but one that partners well with other seasonings, too. It’s indispensable in Italian and other Mediterranean cooking as well as Mexican fare.

Paprika (Organic, Hungarian, Spanish-Smoked): A sweet but sassy relative of the chili pepper, paprika is used to add warm, natural color and mildly spicy flavor to soups, stews, grains, and a variety of hors d’ouvres. Domestic paprika has a fresh, green quality, while the Spanish variety is more pungent and the Hungarian is more lively. Spanish and Hungarian paprikas have become more alike, though, as the Hungarian peppers are now bred to taste more like the sweeter Spanish peppers. Hotter paprikas are now often obtained by adding cayenne to the powder to punch up the heat.

Parsley, dried: With a bright green color and a mild, fresh flavor, Parsley is a must-have for the pantry. Use it to flavor soups, vegetables, sauces, dressings, eggs and any potato dishes.

Pepper, Black (Whole or ground): Pepper lends satisfying heat and bite to most any dish (and it’s great for salt-free diets). It works well in combination with other herbs and spices, too, and is commonly found in spice blends.

Pepper, White (Ground): White pepper results when the Piper nigrum berries are picked fully ripe and then husked. With less intensity than the black version, this pungent spice lends great flavor to white sauces, cream soups and fish dishes.

Peppercorns, Green: Picked long before maturity, our gourmet organic green peppercorns are much less pungent than black peppercorns and have a pleasantly fresh, herbaceous flavor. A featured spice in pepper steak sauce, green peppercorns are also used in French, Creole, and Thai recipes. They are also excellent on fish and in other sauces

 Peppercorns, Pink: Pink peppercorns are used for their sweet, fruity, mildly peppery taste and lovely color and aroma. Unrelated to the black pepper plant, pink peppercorns are actually the dried fruit of a Brazilian tree.

Peppermill Gourmet Blend: Our unique blend of  black peppercorns with white, pink and green peppercorns is the perfect way to liven up any dish. Use this all-purpose blend anywhere black pepper is used. It adds a unique and colorful touch to meat, vegetables, grains, and beans.

Pepper, Sichuan:  This gourmet Sichuan, or Szechuan, pepper is grown in China and offers an unusual, pungent flavor that begins as warm and lemon-like with woodsy overtones, and finishes with a surprising numbing effect on the tongue! Its complex and unusual flavor can be used to intensify the flavor of fish, poultry, cheese, and vegetables. Substitute Sichuan pepper for black pepper to add an exotic twist to recipes.

Popcorn Seasonings:  Choose from Cheddar Cheese, Cheddar & Spice or Sour Cream & Onion

Pickling Spice: We carry the Hot and Spicy variety. This all-purpose pickling blend is great for pickling cucumbers, of course, but it also partners well with many other vegetables as well as fruits.

Poppy Seeds: The nutty flavor and satisfying crunch of poppy seeds are traditionally enjoyed in salad dressings, cakes and spice blends. Sprinkle the tiny, slate-blue seeds on breads and crackers, pretzels and rolls. Try them in rice and noodle dishes, too.

Poultry Seasoning: Make your next Sunday dinner feel like a holiday celebration with an aromatic pick-me-up from herbs like sage, thyme and marjoram and zingy onion, celery seed and red pepper.

Pumpkin Pie Spice: This fragrant blend of cinnamon, ginger, nutmeg and cloves is so handy, you’ll be surprised at how often you’ll reach for it. These spices, used in conjunction in hundreds of dessert recipes, bring wonderful flavor to just about any sweet dish.

Raz El Hanout: An organic blend of robust, spicy seasonings for scrumptious Middle Eastern cuisine.

Rosemary (Whole leaf or powder): Rosemary’s woody scent and minty flavor bring a balsamic deliciousness to sweet and savory dishes alike. Unlike many seasonings, rosemary doesn’t loose any of its potent flavor or aroma during cooking.

Saffron Threads: (not available bulk) The world’s most precious spice, saffron imparts a beautiful color, sweet aroma and distinct taste to Mediterranean, Arabian, and Indian recipes. Use it in grain, fish, and egg dishes, salads and dressings, breads and sauces.

Sage Leaf (Powder or Rubbed):Used for centuries as both a seasoning and as a healing herb, sage has a highly penetrating, piney, woodsy fragrance and warm, piney, earthy flavor. A traditional accompaniment for robust meats, breads, rolls and stuffing, sage also makes a warming winter tea.

Savory Leaf, Summer: Sweet and a little peppery, summer savory’s taste is similar to a combination of marjoram and thyme. A popular garden and pot-herb, it’s best known for how deliciously it goes with beans. Summer savory is milder and more popular in the kitchen than winter savory. 

Sesame Seeds, Black: Often used in Chinese cuisine to flavor stir-fry and rice dishes, black sesame seeds are also great for encrusting fish and chicken. Use black sesame seeds to add texture and a mild nutty flavor to meats and vegetables.

Sesame Seeds, White: The delicate, nutty taste of these tiny, oval, flat seeds is often enjoyed in Asian and Middle Eastern dishes. Try them folded into bread or cookie batter, sprinkled on steamed vegetables, and ground with sea salt as a table condiment. Roast them to enhance their flavor.

Sumac (Vann’s): The sumac bush produces clusters of berries that after drying, provide a souring effect with a touch of sweetness. Sumac is popular in Arabia, Turkey, and especially in Lebanese cuisine where it is used as other regions would lemon, tamarind or vinegar. It is rubbed on to kebabs before grilling and may be used in this way with fish or chicken.

Taco Seasoning: Add instant taco flavor to meat, rice, beans and dips with this authentic blend of south-of-the-border seasonings. Directions: Brown 1 pound hamburger; drain fat. Stir in 1/4 cup mix, 1 teaspoon salt and 1 cup water. Simmer 10 minutes, stirring occasionally. Makes filling for 8-10 tacos (2 cups).

Tamarind Powder(Vann’s): Made from the pulp found in the large bean pods of the tamarind tree, tamarind powder can be used as a condiment and souring agent in preparations like sambar, rasam, puliyogare, and chutneys. Make a quick sauce by combining it with sugar, water, and a touch of cayenne.

Tandoori Spice (Vann’s): Tandoori is a famous barbecue blend in India. Mix with yogurt and lemon juice and let the chicken, fish or pork marinate. This was our first ever spice blend. Bake the meat in a very hot oven or grill for a traditional effect.

Tapioca GranulesThese instant tapioca granules are pre-cooked to speed processing preparation time. Mainly used in creamy puddings, they are also ideal for thickening soups, pie fillings, and gravies in sweet or salty preparations.

Tarragon Leaf: “King of the Herbs” to the French, tarragon adds distinctively sweet, fresh, licorice-like flavor to sauces, salad dressings, poultry, egg, and fish dishes. It’s also a crucial component of spice blends like fines herbes, bouquet garni, and herbs de Provence. Tarragon’s taste fades a bit during cooking, so as a general rule you’ll want to add it near the end of a dish that will be cooked.

Thyme Leaf (Whole or Powder): A little lemony and decidedly distinctive, thyme is a crucial ingredient in Mediterranean cuisine. You’ll find it in soups and sauces, vegetable and meat dishes, as well as classic spice blends like bouquet garni and Herbes de Provence. Thyme is a fairly potent seasoning, so begin with just a pinch or two, then add to taste. And add it early on in your cooking, so that the flavor has time to develop and meld with other ingredients.

Tikka Masala (Vann’s): This classic British version of Indian curry is slightly sweet and tomato-y. Just add cream, yogurt, and chicken to simmer, or use as a dry rub.

Tumeric: Turmeric’s warm aroma, bright color, and gingery/peppery taste are relied upon in cooking throughout Asia. It’s best known as the spice that gives curry powder its distinctive color.

Vanilla Beans: (not sold in bulk) Vanilla beans are an expensive spice, in part because of their labor-intensive cultivation and curing. Only Mexican bees and hummingbirds can pollinate the plants naturally, so it’s done by hand, using a bamboo splinter. By the way… You can use a vanilla bean more than once. Simply rinse and dry it between uses. But don’t store your vanilla beans in the refrigerator, because they may mold there; place it in a dry spot. A tasty option is to place your vanilla bean in a small container of sugar. The vanilla bean will lend its flavor and aroma to the sugar.

Veggie Pepper Seasoning Blend: A convenient, flavorful, all-purpose organic blend of black pepper and veggies.

Vindaloo (Vann’s): Vindaloo is a Southwest Asian sour curry that is especially good on strong-flavored meats such as venison, duck, bluefish, pork, or lamb. Traditionally used on goat, add the spice mixture to vinegar and marinate your meat.

Zahtar (Vann’s): An aromatic mixture of sesame, sumac, thyme and other spices from North Africa and Turkey. Zahtar can be sprinkled on meatballs or vegetables and also used as a dip. Mix with olive oil and spread on bread before baking. Used in our Zahtar hummus!


Alder Smoked Salt: Alder Smoked Salt gets its authentic flavor from being slowly smoked over true alderwood — the traditional smoking wood of the Northwest — not from artificial flavorings or oils. This all-natural smoking process adds a sweet, true smokehouse flavor. Alder smoked salt pairs well with any grilled foods, especially salmon, asparagus, pork, ribs and burgers.

Fleur de Sel: Long considered the caviar of salts, Fleur de Sel is comprised of light, moist crystals that look like tiny snowflakes and will make any dish sparkle with shine and a violet-like aroma. It is hand-harvested from the prized salt marshes in Brittany, France.

Hawaiian Red Sea Salt: Hawaiian Red Sea Salt is non-processed and rich in trace minerals, all of which are found in sea water. A small amount of harvested reddish Hawaiian clay (‘Alaea) enriches the salt with Iron-Oxide. Traditionally, Hawaiians used this salt in ceremonies to cleanse, purify and bless tools and canoes, as well, in healing rituals for medicinal purposes.

Himalayan Pink™ Salt : (Coarse or Fine) Himalayan Pink™ gourmet salt is pure, hand-mined salt found naturally deep inside the pristine Himalayan Mountains. The high mineral content Himalayan salt crystals range in color from deep reds to beautiful pinks to sheer white indicating a beneficial amount of trace elements & iron.

Kala Namak Sea Salt: Another common name for this salt is “Indian Black Salt” or “Sanchal” even though the salt crystals are actually light pink with a grayish tinge. This salt, which has a strong “cooked egg” odor, is mined in Central India as large, reddish-black crystals that are high in sulphur. The crystals are then finely ground into a grayish, rosy powder.

Kosher Flaked Salt: Sprinkle a pinch of Kosher Flaked Sea Salt to perfectly finish a dish. Many recipes and chefs call specifically for kosher salt due to the unique shape of its flat crystals and the more rounded, less harshly alkaline flavor it has over ordinary table salt. The increased surface area of these kosher flakes help the salt adhere beautifully to foods such as pretzels, breads and salted caramels. Unlike some brands of kosher salt, ours is actually made from real ocean water

Maldon Salt (Vann’s): Maldon Sea Salt is evaporated in small batches using a time-honored traditional method. Hailing from the east coast of England, Maldon’s crisp white flaky crystals are completely natural, without additives, giving the salt a distinctive texture and mineral flavor that sets it apart from other salts and makes it a fantastic finishing salt. Due to the iron salt pan evaporation process, the salt forms into tiny, hollow, crystalline pyramids. Perfect texture.

Yakima™ Applewood Smoked Sea Salt: Yakima™ Applewood Smoked Salt is a flaky sea salt that is naturally smoked over true Eastern Washington Applewood at low temperatures. Aged applewood is one of the most popular fruit woods used in smoking. It has a subtle fruit wood flavor that is mild enough to use with fish, shellfish, and poultry. Pork, sausage, ham, and bacon are also delicious when cooked or cured with this smoked salt. This salt can be used during cooking or as a finishing salt.

 A note from Frontier; Why you can trust Frontier spices.