Spices are essential to all types of baking, from hearty breads to exquisite cakes, cookies and pastries. These spices tend to be more sweet than savory. We hand blend our own seasonings like apple pie, Chai baking spice and Mayan Coco and carry some of the harder to find and under the radar spices like organic cacao nibs and granulated molasses. So no matter how you're searching for baking inspiration you're sure to find it here.
Allspice Berries are smooth, round, mahogany brown, and emanate an intoxicating swirl of spicy black pepper, woodsy clove and cinnamon, and brisk ginger, with a tiny hint of licorice that peeks out
Our Apple Pie Spice seasoning blend has an ethereal aroma. It is light and airy thanks to the citrus perfume of ginger and cardamom, and pulled back to earth by the woodsy depth of cinnamon.
One of the oldest seed spices known to man, Sesame seeds are thought to have originated in India or Africa. The first written record of sesame dates back to 3,000 BC.
Do you even have to ask? Hey it's just some of the purest raw chocolate you can find and sugar. Our cacao powder combined with cane sugar is sure to please.
Cake Spice is a British spice blend that is typically composed of cinnamon, nutmeg, allspice, ginger, and cloves, but sometimes it has star anise as well.
Tucked inside the fibrous pale green jacket of a cardamom pod sit twelve or so nubbly little black seeds. The pods, while flavorful, are tough and inedible.
The warming qualities of our salt-free Chai Baking Spice Blend are immediately apparent in its aroma, with the resinous aroma of black pepper cloaked in cinnamon’s welcome-home smell.
Indonesian Cinnamon Chips, Cinnamomum burmannii, from the family Lauraceae is closely related to avocado, bay laurel, Vietnamese cinnamon and Ceylon cinnamon.
Citric Acid, a weak organic acid, is a dry, odorless, and crystalline powder with a strongly acidic flavor. It has a tart taste that is slightly less complex than the flavor of a lemon.
Cream of Tartar is an odorless acidic powder that is white or off-white; some say it has a metallic taste while others say it is essentially tasteless.
What happens when you take a tender young knob of sweet, spicy, ginger root, with its bracing and adventurous peppery bite and surprising lemon lift, cut it in slices, immerse it in syrup and roll
Most Americans think of piles of refined white sugar when they think of sugar. This is the most common type of sugar you'll find at grocery stores, bakeries, and commercial kitchens.
According to David Gussin, he created the everything bagel in the 1980s when he was a teenager, sweeping up after a day hard at work in a bagel shop in Queens, New York City.
Woodsy and fragrant, our Ground Allspice has a deep, almost cinnamon-sweet fragrance that’s prickly with hints of pepper and kept aloft by a cloud of light lemon-ginger.
Ground Ceylon Cinnamon is ground from the bark of the cinnamon tree, Cinnamomum verum. It is also called Ceylon cinnamon powder, canela cinnamon powder
Nutmeg, the seed from a tropical evergreen tree, has a rich, piney, camphor-like aroma. The flavor is nutty, spicy, bittersweet and warm, with echoes of clove.
Vietnamese Cinnamon is classified as Cinnamomum loureiroi, or “cinnamon from laurels”. It is also known as Saigon cinnamon, Vietnam cinnamon, or ground Saigon cinnamon.
Dried Lime Zest, Citrus × latifolia (Persian Limes) and Citrus × aurantiifolia (Key Limes), is also called dried lime peel, lime peel, or dehydrated lime z
Chocolate has a long and storied history in Mesoamerica (this area extends from central Mexico south into Belize, Guatemala, El Salvador, Honduras, Nicaragua, and northern Costa Rica).
Organic Allspice, Pimenta dioica (formerly Pimenta officinalis) , comes from the family Myrtaceae (myrtle family) and is closely related to clove, eucalyptus, guava and