It's like Mardi Gras every day of the year with this zesty blend of spices. Fire up dips & creamy pasta dishes. Try it in mac & cheese for something new!
SPECIAL ONLINE PRICING! Every day is Mardi Gras with this potent blend! More than a dozen distinct spices and flavors bring home the bayou. Blend one pouch with 2 cups water. Marinate approx 10 lbs of meat. 48 pouches per case.
Natural, oil-dispersible capsicum extract. 200,000 heat units. Handle carefully. Avoid contact with eyes.
Natural, oil-dispersible capsicum extract. 500,000 heat units. Handle carefully. Avoid contact with eyes.
Natural,water-dispersible de-colored capsicum extract. 500,000 heat units. Handle carefully. Avoid contact with eyes.
Similar licorice flavor to anise, but more mild. An essential addition to the flavor of sauerkraut, sauerbraten, and rye bread. Common in German, Austrian and Scandinavian cuisine.
Similar licorice flavor to anise, but more mild. An essential addition to the flavor of sauerkraut, sauerbraten, and rye bread. Common in German, Austrian and Scandinavian cuisine.
Yes, we have cardamom available up to 50 lb bulk units. Please call us directly for pricing: 402-727-4600 . . .
Used in chai tea, curry and some baking & pastries. Also a key ingredient in mulled wine and sweet liqueurs.
The classic mixture of fine-grained salt & ground celery seed. Sprinkle it on any meat dish, potato salads or in vegetable juices. Don't forget the Bloody Mary's!
Used in pickling, vegetable dishes, salad dressings, soups, and tomato dishes. Common in the cuisines of Germany, Russia, Italy and the Orient.
Used in pickling, vegetable dishes, salad dressings, soups, and tomato dishes. Common in the cuisines of Germany, Russia, Italy and the Orient. The whole seed can add a nice visual to many recipes.
The official flavor of Maryland! You simply can NOT have a crab boil without it. Shake on any seafood prior to cooking, after cooking, and preferably while cutting & chewing.
Available in red or dark, adds zest without the heat of cayenne. Used heavily in chili and southwestern dishes.
Available in red or dark, adds zest without the heat of cayenne. Used heavily in chili and southwestern dishes.
Made from ground chili peppers and an assortment of other seasonings. Used in Mexican & Tex Mex dishes such as chili, dips, fajitas, tacos. Try directly on ground beef, chicken and pork when grilling or pan frying.
Ground & smoked jalapeņo pepper... the real thing, no imitation smoke flavor added. Very strong flavor. Not for the meek!
Available chopped or in rings. Adds a distinct flavor similar to that of onions... without the lingering breath! Great in dips, dressings & sauces.
Available chopped or in rings. Adds a distinct flavor similar to that of onions... without the lingering breath! Great as a garnish to dips, a must with sour cream and mashed potatoes.
Used similarly to parsley in Latin American and Asian dishes, as well as Indian curry. A distinctive aroma and bitter flavor. Use in salsa, burritos, salads or beef dishes.
Available in sticks or ground. Commonly used in baking, desserts and puddings. A prerequisite for apple pie. Stir your hot cider with a cinnamon stick for a lovely, mellow flavor.
Grind cinnamon fresh from sticks or stir your hot cider or tea for a lovely, mellow flavor.
A blend of ground cinnamon and white cane sugar. Use it on toast, in desserts or sprinkled in oatmeal on a cold winter morning. Salt free. Gluten free.
Encapsulated citric acid adds the distinct flavoring of summer sausage or snack sticks. Also used to preserve the color of fresh sausage. (Five pound box.)
Available whole or ground. Use it in soups and stews. Rub into meats for smoking as well as wild game recipes.
Available whole or ground. Use it in soups and stews. Rub into meats for smoking as well as wild game recipes.
Available ground or as whole seeds. A key ingredient in most chili & Tex Mex dishes. The second most popular spice in the world, behind only black pepper.
Available ground or as whole seeds. A key ingredient in most chili & Tex Mex dishes. The second most popular spice in the world, behind only black pepper.
50 lb bulk box of brown sugar cure formulated for hams and bacon. HAM: 2.0 lbs cure per gallon at 10% pump. BACON: 1.0 lbs cure per gallon at 10% pump. Sodium erythorbate sold separately. Do not use above recommended ratio.
Quick Cure (6.25%) is a 50 lb bulk box of salt and nitrite based meat cure formulated for hams and bacon. Product contains dextrose. Use 4 oz per 100 lbs meat. Sodium erythorbate sold separately. Do not use above recommended ratio.
50 lb bulk box of sweet maple cure formulated for hams and bacon. HAM: 2.5 lbs cure per gallon at 10% pump. BACON: 1.25 lbs cure per gallon at 10% pump. Sodium erythorbate sold separately. Do not use above recommended ratio.
50 lb bulk box of white sugar cure formulated for hams and bacon. HAM: 3.0 lbs cure per gallon at 10% pump. BACON: 1.5 lbs cure per gallon at 10% pump. Sodium erythorbate sold separately. Do not use above recommended ratio.
Used in Asian and Indian cuisine. A pungent, distinct blend used in all kinds of meat dishes including beef, chicken, pork and lamb.
Natural, water-dispersible dill pickle flavor extract.
Similar to caraway, whole dill seeds are used extensively in German & Scandinavian dishes. While dill seed & dill weed come from the same plant, they have distinctly different flavors and should not be used as replacements for one another.
Great accompaniment to many cheeses, particularly havarti. Great on delicate fish such as salmon. Try in dips & dressings, as well as on steamed carrots & other veggies.
Looking to purchase more than the quantities you see on our site? Please inquire about bulk purchasing.