Sue Chef Shop

Allspice ground The pea-size berry of the evergreen pimiento tree, native to the West Indies and South America, though Jamaica provides most of the world's supply . The spice is so named because it tastes like a combination of cinnamon, nutmeg and cloves. As with other spices, it should be stored in a cool, dark place for no more than 6 months. Allspice is used in both savory and sweet cooking.

 
$3.50
Basil Geographical Sources Basil is grown primarily in the United States, France, and the Mediterranean region. Traditional Ethnic Uses Basil is widely used in Italian cuisine and is often paired with tomatoes. It is also used in Thai cooking. The herb complements meat, vegetables, cheese, and egg dishes. Taste and Aroma Basil has a sweet, herbal bouquet. History/Region of Origin Basil originated in India and Persia, and was both prized and despised by ancient peoples. Though its name means, "be fragrant," Greeks hated it. However, the Romans loved it and made it a symbol of love and fertility and settlers in early America prized it. Today, Hindus plant it in their homes to bring happiness to the family.
$3.50
Bay Leaves Geographical Sources Bay Leaves are grown in the Mediterranean region. Traditional Ethnic Uses Bay Leaves, a staple in American kitchens, are used in soups, stews, meat and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaisse and bouillon. Taste and Aroma Bay Leaves are pungent and have a sharp, bitter taste. History/Region of Origin Ancient Greeks and Romans crowned victors with wreaths of laurel. The term "baccalaureate," means laurel berry, and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree. Romans felt the leaves protected them against thunder and the plague. Later, Italians and the English thought Bay Leaves brought good luck and warded off evil.
$3.50
Black Pepper - ground Geographical Sources Pepper is grown in India, Indonesia, Malaysia, and Brazil. Traditional Ethnic Uses Pepper is a universal table condiment used to flavor all types of dishes in cuisines worldwide. It's commonly used in stocks, pickling, and sausages. Taste and Aroma Black Pepper has a sharp, pungent aroma and flavor. White Pepper is hotter, less subtle and mildly fermented. Green Peppercorn is milder in flavor and has a fresh taste. History/Region of Origin Since the Roman times, Pepper has been the most important spice. The cities of Alexandria, Genoa, and Venice owed their economic success to Pepper. Three thousand year old Sanskrit literature mentions Pepper. It was one of the earliest items traded Asia and Europe. In 1101, victorious Genovese soldiers were each given two pounds of Pepper as a gift for their successful Palestinian conquest. In the Middle Ages, Europeans often used Pepper to pay rent, dowries, and taxes, and Shakespeare mentions Pepper in his plays. The need for Pepper inspired Spanish exploration and spice trade in the 15th century.
$2.25
Black Peppercorn - Whole Black pepper is added to almost every type of recipe imaginable. Once used as currency and presented to the gods as a sacred offering, it is fortunate that this most popular of spices is available throughout the year. Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns.
$2.25
Caraway Seeds Geographical Sources Holland is the world's largest Caraway producer. It is also grown in Germany, Russia, Morocco, parts of Scandinavia, Canada, and the United States. Traditional Ethnic Uses Caraway Seed is a common flavoring for many kinds of rye bread. It is also used to flavor sauerkraut, sausage, cheese, cabbage, and soups. Taste and Aroma Caraway Seed has a pungent aroma and a distinctly sweet but tangy flavor. History/Region of Origin Caraway is native to Asia as well as northern and central Europe. First used in antiquity, Caraway has been cultivated in Europe since the Middle Ages. Evidence of Caraway's use in medieval times comes from seeds found in debris in lakes in Switzerland. Caraway is thought to be the spice used longer than any other in Europe. Writings from the 17th century indicate that Caraway Seed was used in breads, fruits, and cakes, and considered a digestive aid.
$3.50
Cardamom - ground Geographical Sources Cardamom comes from India, Guatemala, and Ceylon. Traditional Ethnic Uses In India Cardamom is traditionally used in curry blends, and in Scandinavian countries it is commonly added to breads; however, most of the world's Cardamom crop is used in Arabic countries as a flavoring for coffee. Taste and Aroma Cardamom has an intense, pungent, sweet flavor. History/Region of Origin As early as the 4th century BC Cardamom was used in India as a medicinal herb. Greeks and Romans imported it as a digestive aid. In Sweden it has become a more popular spice than cinnamon.
$3.50
Cayenne Pepper Geographical Sources Cayenne Pepper comes from Central and South America and the West Indies. Traditional Ethnic Uses Cayenne Pepper is traditionally used in Mexican and Italian cooking. Taste and Aroma Cayenne Pepper has little aroma, but it is extremely hot to taste. History/Region of Origin Cayenne Peppers were grown for thousands of years in the West Indies and Central and South America. Spanish explorers looking for black pepper misnamed them as pepper, and introduced them to the rest of the world. One of Columbus’ passengers, de Cuneo, wrote how the Native Americans ate pepper like fruit “like we eat apples.”
$3.50
Celery Seed - ground Geographical Sources Celery Seed is grown in France and India. Traditional Ethnic Uses Celery or as the ancients called it "smallage" has been used as a medicine since the time of the Greeks. In the Middle Ages, it was discovered that cultivation produced a much superior plant. At that time people began to use it more widely as a vegetable. It was not until the 19th century that the seeds were used in recipes, appearing first in pickling recipes. Taste and Aroma Celery Seed tastes similar to table celery, with its warm, slightly bitter, aromatic flavor. History/Region of Origin Celery Seed and table celery are grown from a domesticated variety of a wild plant known as "smallage." Smallage was grown by Greeks and Romans for medicinal qualities. It was associated with funerals and bad luck.
$3.50
Ancho Chili Pepper Ancho pepper is the most popular chili pepper for Mexican cooking. They are not hot, just richly flavorful with a beautiful purple color. From New Mexico. To make your own chili powder: Start with 3 TB. ground Ancho, add 1 tsp. cumin and Mexican oregano, along with garlic, onion and hot peppers to taste. Use 1-2 TB. per quart of chili.
$6.90
Chili Powder The ground chile peppers are a mixture of hot and mild types to give the desired balance between heat and chile flavor. As the name suggests, chili powder is used to spice chili as well as many other dishes. The origins of the chili powder can be traced to Indian cuisine, where it used extensively in making curries and other dishes. Apart from India, chili powder as described above is widely used in Mexican cuisine as well.
$3.50
Cinnamon Vietnamese ground The Cinnamon used in North America is from the cassia tree which is grown in Vietnam...one of the finest and highest in oil content.
$3.50
Cinnamon Stick Geographical Sources True Cinnamon is native to Sri Lanka. The Cinnamon used in North America is from the cassia tree which is grown in Vietnam, China, Indonesia, and Central America. Traditional Ethnic Uses Possibly most the common baking spice, Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavoring hot beverages. Taste and Aroma Cinnamon has a sweet, woody fragrance in both ground and stick forms. History/Region of Origin Cinnamon has been popular since ancient times. Egyptians imported it from China in 2000 BC. Romans believed Cinnamon was sacred, and Nero burned a year's supply of the spice at the funeral for his wife. Finding Cinnamon was a primary motive of world exploration in the 15th and 16th centuries
$3.50
Cloves - ground Geographical Sources Cloves come from Madagascar, Brazil, Panang, and Ceylon. Traditional Ethnic Uses Cloves are used in spice cookies and cakes. Much of the world crop is used in Indonesia for Clove cigarettes, called "kreteks". Taste and Aroma Cloves are strong, pungent, and sweet. History/Region of Origin Cloves are native to the Molucca Islands, now a part of Indonesia. Cloves have been used for thousands of years. One of the earliest references to them says that the Chinese, in order to approach the emperor, had to have a few Cloves in their mouths to sweeten the breath. Cloves were once very costly and played an important part in world history. Wars were fought in Europe and with native islanders to secure rights to the profitable Clove business. Natives in the Molucca Islands planted a Clove tree for each child born. They believed that the fate of the tree was linked to the fate of that child. In 1816, the Dutch set a fire to destroy Clove trees and raise prices. The natives revolted in a bloody battle which changed the climate and politics of the area forever.
$3.50
Coriander - ground Geographical Sources Coriander comes from Morocco and Romania. Traditional Ethnic Uses Coriander is used in Indian curries, gin, American cigarettes, and sausages. Taste and Aroma Coriander has a mild, distinctive taste similar to a blend of lemon and sage. History/Region of Origin Coriander is probably one of the first spices used by mankind, having been known as early as 5000 BC. Sanskrit writings dating from about 1500 BC also spoke of it. In the Old Testament "manna" is described as "white like Coriander Seed." (Exodus 16:31) The Romans spread it throughout Europe and it was one of the first spices to arrive in America.
$3.50
Cumin Geographical Sources Iran and India Traditional Ethnic Uses Cumin is frequently used in Mexican dishes such as chili con carne and hot tamales. Taste and Aroma Cumin has a distinctive, slightly bitter yet warm flavor. History/Region of Origin An ancient spice, Cumin is native to the shores of the Mediterranean Sea and Egypt. Currently it is grown in many places, as it is rather easy to grow and adapts well to many climates. Cumin is one of the ancient spices, a favorite of the Romans and it is mentioned in the Old Testament. During medieval times, it was favored in Europe and Britain, but it seems to have gradually lost favor in those places. The increasing popularity of Mexican influenced foods is boosting the sale of Cumin.
$3.50
Curry - sweet Our curry is mild and sweet offering balanced flavors from cumin to cayenne. this is great used for tandori style chicken, chutneys and salad dressings.
$3.50
Dill Weed Geographical Sources United States and India Traditional Ethnic Uses Dill Seed and Weed are widely used in pickling as well as in German, Russian, and Scandinavian dishes. Taste and Aroma The Dill Seed flavor is clean, pungent, and reminiscent of caraway. Dill Weed has a similar but mellower and fresher flavor. History/Region of Origin Dill is indigenous to the Mediterranean area and southern Russia. It has been used since ancient times. Babylonian and Syrian herbalists used it, and Romans thought it was an effective stimulant for gladiators. Although native to the Mediterranean region, it became a staple in northern Europe where it is still popular. In fact, the name is derived from the old Norse word "dilla" meaning "to lull" because it was used to lull babies to sleep, and as an antidote to witchcraft and sorcery. Dill Weed is currently gaining popularity in North America.
$3.50
Fennel Seed Geographical Sources India and Egypt Traditional Ethnic Uses Fennel goes well with fish and is used in Italian sausages and some curry powder mixes. Taste and Aroma Fennel has an anise like flavor but is more aromatic, sweeter and less pungent. History/Region of Origin Fennel is native to southern Europe and the Mediterranean area. The name comes from the Greek word for "marathon" because the famous battle at Marathon (490 BC) against the Persians was fought on a field of Fennel. Pliny said that snakes casting off their skins ate Fennel to restore their eyesight.
$3.50
Garlic Powder Garlic is the dried root of Allium sativum, a member of the lily family. Garlic grows in a bulb that consists of a number of cloves. Each clove is protected by a layer of skin, but all are held together in one larger unit by additional layers of skin.
 
$3.50
Ginger - ground Geographical Sources India and Jamaica Traditional Ethnic Uses Ginger is used in gingerbread, ginger ale, gingersnaps, and Asian dishes. Taste and Aroma Ginger has a slightly biting and hot note. Its aroma is rich, sweet, warm, and woody. History/Region of Origin No one is sure how old Ginger is, or where it came from, since it has never been found growing wild. It was first cultivated by the Chinese and Indians. It was one of the important spices that led to the opening of the spice trade routes. The name Ginger comes from the Sanskrit word "sinabera" meaning "shaped like a horn" because of its resemblance to an antler. In the 19th century it was popular to keep a shaker of Ginger on the counter in English pubs so the patrons could shake some into their drinks. This practice was the origin of ginger ale.
$3.50
Lavender Lavender has become a popular ingredient for cooking for both sweet and savory dishes. Desserts such as creme brulee are scented with lavender and main courses like lamb and enhanced with the flower.
$3.50
Mace Geographical Sources Indonesia, Grenada Traditional Ethnic Uses Mace is most popular in European foods where it is used in both savory and sweet dishes. It is the dominant flavor in doughnuts. Taste and Aroma Mace has a flavor and aroma similar to nutmeg, with slightly more pungency. History/Region of Origin Mace is indigenous to the Molucca Islands. There are both male and female trees and they are planted in a ratio of about 1 male tree for every 10 female trees. The Portuguese controlled the Mace trade until they were driven out by the Dutch in 1602. At one point the price of Mace was so high and nutmeg so low that one Dutch official, unaware that Mace and nutmeg came from the same tree, ordered growers to burn nutmeg trees and grow more Mace.
$4.50
Majoram Geographical Sources United States and France Traditional Ethnic Uses Marjoram is used as a flavoring for meat dishes. Taste and Aroma Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone. History/Region of Origin Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans, who looked on it as a symbol of happiness. It was said that if marjoram grew on the grave of a dead person, he would enjoy eternal bliss.
$3.50
Mustard Seed - ground Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white.
 
$3.50
Nutmeg - ground Nutmeg is excellent when used in baked goods, milk- or cream-based preparations like custards, white sauces or eggnog and on fruits and vegetables — particularly potatoes, spinach and squash.
$4.50
Nutmeg - whole  
$3.50
Onion Powder Geographical Sources Onions are grown worldwide, including the United States. Traditional Ethnic Uses Onions are popular everywhere and are used as both a condiment and a vegetable in almost any savory food. Taste and Aroma Fresh onions are pungent and have a sharp bite. Cooked onions lose this heat and develop a rich sweetness. History/Region of Origin Onions have been grown since before recorded history. They were fed to workers building pyramids and were found in the tomb of King Tut. Onions are noted in the Bible as one of the foods most longed for by the Israelites after leaving Egypt for the Promised Land. They have been enjoyed by most cultures throughout history. Christopher Columbus brought Onions with him to the Americas. Their popularity quickly spread among native American cultures.
$3.50
Oregano Geographical Sources Oregano is grown in California and New Mexico, as well as the Mediterranean region. Traditional Ethnic Uses Oregano is the spice that gives pizza its characteristic flavor. It is also usually used in chili powder. Taste and Aroma Oregano has a pungent odor and flavor. Mexican Oregano is a bit stronger than Mediterranean Oregano. History/Region of Origin Mediterranean Oregano was originally grown extensively in Greece and Italy. Since Greek and Roman times it has been used with meats, fish, vegetables, and as a flavoring for wine. Before World War II, Oregano was almost unknown in the United States. However, its popularity skyrocketed with the popularity of pizza.
$3.50
Paprika Geographical Sources The peppers used in Paprika are grown in Hungary, Spain, South America, and California. Traditional Ethnic Uses Paprika is the main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Paprikash. In the United States, it is often used as a garnish on stuffed eggs, fish, and cheese and vegetable casseroles. Spanish Paprika flavors shellfish, rice, and sausage dishes. In Morocco, Paprika is used in tomato dishes and salads. Taste and Aroma Paprika ranges from sweet and mild to hot. American Paprika is the blandest, while Hungarian Paprika has the greatest range of flavor. History/Region of Origin Paprika, as a member of the capsicum family, is indigenous to the Western Hemisphere. The pepper is grown widely and takes on a slightly different flavor depending on local soil and climatic conditions.
$3.50
Parsley Geographical Sources Parsley is grown in California. Traditional Ethnic Uses Parsley is most popular as a garnish and is an excellent breath freshener. It is high in vitamins A and C, and contains iron, iodine, and copper. Taste and Aroma Parsley has a light, fresh scent and flavor. History/Region of Origin Parsley was cultivated as early as the third century BC. The Romans used Parsley as a garnish and flavoring. They put it on their tables and around their necks in the belief the leaves would absorb fumes. Medieval Europeans believed that one could kill an enemy by plucking a sprig while speaking the person’s name. It spread to the Americas in the 17th century, where it now grows plentifully. It is the most widely used culinary herb in the United States. Parsley is difficult to process because it takes twelve pounds of fresh Parsley to make one pound of dried. However, more people still use dried Parsley than fresh leaves as a garnish in soups, salads, meats, vegetables, and sauces.
$3.50
Pink Peppercorn Pink peppercorns are not true peppercorns but actually the dried berries from the Baies rose plant. They're cultivated in Madagascar and imported via France. Pink peppercorns are pungent and slightly sweet. Whole pink peppercorns are odorless and it is only grinding that releases their delicate peppery flavor. Seen most often in peppercorn blends, pink peppercorns are also delicious in light sauces and on delicate fish dishes.
$5.75
Poppy Seeds

Geographical Sources Poppies are native to Mediterranean regions, India, China, Turkey, and Iran. Today, Holland and Canada are the main producers of poppy seeds. Traditional Ethnic Uses Poppy Seeds are used to flavor breads, cakes, rolls, and cookies in European and Middle Eastern cooking. In Turkey, they are often ground and used in desserts. In India, the seeds are ground and used to thicken sauces. The seeds are also used in noodle, fish, and vegetable dishes in Jewish, German, and Slavic cooking. Taste and Aroma Poppy Seeds have a slightly nutty aroma and taste. History/Region of Origin Since antiquity, poppies have symbolized honor. Women in second century Crete cultivated poppy plants for opium and Hypocrites suggested opium in medicine. Islamic and Arabian countries used opium as a medicine and narcotic in the sixth century. By the 17th century, Asians used the poppy plant as an opiate. Europeans began trafficking the drug in the 19th century, culminating in the Opium Wars, in which China lost control of the industry. The Greeks used the seeds as flavoring for breads in the second century, and medieval Europeans used them as a condiment with breads.
$3.50
Red Pepper Flakes Crushed red peppers are also known as red pepper flakes or “pizza pepper” and have become a must in every kitchen. Chile peppers have become the most used spice around the world and the variety of flakes has increased as well. You will find them anywhere peppers are cultivated.
$3.50
Rosemary Geographical Sources Rosemary is native to the Mediterranean. Today it is widely produced in France, Spain, and Portugal. Traditional Ethnic Uses Rosemary is used primarily in Italy in lamb, pork, chicken, and rabbit dishes. Taste and Aroma Rosemary has a tea like aroma and a piney flavor. History/Region of Origin Rosemary's name is rooted in legend. The story goes that during her flight from Egypt, the Virgin Mary draped her blue cloak on a Rosemary bush. She then laid a white flower on top of the cloak. That night, the flower turned blue and the bush was thereafter known as the "rose of Mary". Greeks, who wove Rosemary wreaths into their hair, believed Rosemary strengthened the brain and enhanced memory. It was also known as a symbol of fidelity. In the Middle Ages, Rosemary was used medicinally and as a condiment for salted meats. In Europe, wedding parties burned Rosemary as incense. Judges burned it to protect against illness brought in by prisoners.
$3.50
Saffron It takes over 14,000 of these tiny stigmas for each ounce of saffron. This pungent, aromatic spice is primarily used to flavor and tint food. A little saffron goes a long way. It's integral to hundreds of dishes like BOUILLABAISSE, RISOTTO Milanese and PAELLA, and flavors many European baked goods.
$11.90
Sage - rubbed Geographical Sources Sage is grown in the United States. It also is grown in Dalmatia and Albania. Traditional Ethnic Uses Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. It is one of the most popular herbs in the United States. Taste and Aroma Sage has a fragrant aroma and an astringent but warm flavor. History/Region of Origin The name "Sage" comes from the Latin word “salia,” meaning “to save.” Greeks and Romans used it to cure snake bites and to invigorate the mind and body. In the Middle Ages, people drank Sage in tea and used Sage to treat colds, fevers, liver trouble, and epilepsy. Although Sage is no longer used medicinally, it has become one of the world's most popular herbs.
$3.50
Sesame Seed - black Geographical Sources Africa and Indonesia Traditional Ethnic Uses Sesame Seed has been enjoyed by humans since the dawn of civilization. It is used in breads, candies, main dishes, as a garnish on pasta and vegetables, and for its oil content. Taste and Aroma Sesame Seeds have a nut-like, mild flavor. History/Region of Origin Sesame Seed is probably the oldest crop grown for its taste, dating back 2000 years to China. The Egyptians used Sesame Seed as medicine around the same time. The Turks used its oil in 900 BC. The term “open sesame” first appeared in the Arabian book "The Thousand and One Nights." The phrase refers to the seeds' ability to pop, at the slightest touch, when ripe. Sesame was imported from India to Europe during the first century. Persians used sesame oil because they had no olive oil. Africans, who called it “benne,” brought it with them to the United States in the 17th century during the slave trade.
$3.50
Sesame Seed - white Geographical Sources Africa and Indonesia Traditional Ethnic Uses Sesame Seed has been enjoyed by humans since the dawn of civilization. It is used in breads, candies, main dishes, as a garnish on pasta and vegetables, and for its oil content. Taste and Aroma Sesame Seeds have a nut-like, mild flavor. History/Region of Origin Sesame Seed is probably the oldest crop grown for its taste, dating back 2000 years to China. The Egyptians used Sesame Seed as medicine around the same time. The Turks used its oil in 900 BC. The term “open sesame” first appeared in the Arabian book "The Thousand and One Nights." The phrase refers to the seeds' ability to pop, at the slightest touch, when ripe.
$3.50
Tarragon Geographical Sources Tarragon is native to southern Russia and western Asia. Today, its primary producer is France. Traditional Ethnic Uses Tarragon is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes. Tarragon adds distinctive flavor to sauces. Taste and Aroma Tarragon has a slightly bittersweet flavor and an aroma similar to anise. History/Region of Origin Tarragon, unlike many other herbs, was not used by ancient peoples. It was mentioned briefly in medieval writings as a pharmaceutical, but did not come into common use until the 16th century in England. It was brought to the United States in the early 19th century.
$3.50
Thyme

Geographical Sources Thyme is grown in southern Europe, including France, Spain, and Portugal. It is also indigenous to the Mediterranean. Traditional Ethnic Uses Thyme is often included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes. Thyme often is paired with tomatoes. Taste and Aroma Thyme has a subtle, dry aroma and a slightly minty flavor. History/Region of Origin Ancient Greeks considered Thyme a symbol of courage and sacrifice. Tradition tells that Thyme was in the straw bed of the Virgin Mary and the Christ child. In the Middle Ages, ladies would embroider a sprig of Thyme into scarves they gave to their errant knights. At various periods in history, Thyme has been used to treat melancholy, reproductive system ailments, and to improve digestion. In the 18th century, it was recommended as a cure for a hangover.
$3.50
Tumeric Geographical Sources India is the world's primary producer of Turmeric. It is also grown in China and Indonesia. Traditional Ethnic Uses Turmeric is a necessary ingredient of curry powder. It is used extensively in Indian dishes, including lentil and meat dishes, and in Southeast Asian cooking. Turmeric is routinely added to mustard blends and relishes. It also is used in place of saffron to provide color and flavor. Taste and Aroma Turmeric is mildly aromatic and has scents of orange or ginger. It has a pungent, bitter flavor. History/Region of Origin Turmeric, with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 BC. In 1280, Marco Polo described Turmeric as "a vegetable with the properties of saffron, yet it is not really saffron." Indonesians used Turmeric to dye their bodies as part of their wedding ritual. Turmeric has been used medicinally throughout Asia to treat stomach and liver ailments. It also was used externally, to heal sores, and as a cosmetic.
$3.50
Vanilla Bean Geographical Sources Vanilla beans are grown in Madagascar, Mexico, Indonesia, and Tahiti. Traditional Ethnic Uses Vanilla is one of the most popular flavorings in the world. It is used in flavoring most desserts, including ice cream, custard, cake, candy, and pudding. Vanilla is also used to enhance the flavor of beverages and sauces. Taste and Aroma Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. History/Region of Origin Vanilla originated in Mexico, where the Aztecs used it to accent the flavor of chocolate drinks. The Mexican emperor, Montezuma, introduced Vanilla to the Spanish explorer Cortez, who brought it to Europe in the 16th century. The drink, made with Vanilla pods and cacao beans, became popular among the aristocracy in Europe. In 1602, a chemist for Queen Elizabeth I suggested that Vanilla could be used alone as a flavoring.
$11.90
Wasabi Powder Wasabi is a variety of green horseradish grown only in Japan.
 
$5.75
White Pepper White peppercorns come from the same vine as the black. They are soaked in water, which softens the shells, whereupon the shells are removed. Their flavor, while still distinctly pepper, is quite different from that of black peppercorns. In this country we consume about twelve times as much black pepper as white, while in Europe the ratios are reversed. Ground white Malaysian peppercorns virtually disappear in most dishes, allowing the introduction of fine flavor without marring the presentation of light-colored sauces and dishes. Milder than black Tellicherry, this fresh-ground pepper adds a nice zip to your cooking.
$3.50
White Peppercorn - whole White peppercorns come from the same vine as the black. They are soaked in water, which softens the shells, whereupon the shells are removed. Their flavor, while still distinctly pepper, is quite different from that of black peppercorns. In this country we consume about twelve times as much black pepper as white, while in Europe the ratios are reversed. Ground white Malaysian peppercorns virtually disappear in most dishes, allowing the introduction of fine flavor without marring the presentation of light-colored sauces and dishes. Milder than black Tellicherry, this fresh-ground pepper adds a nice zip to your cooking.
$3.50