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Cumin Seeds – 16 oz.

Cumin Seeds – 16 oz. If the staff at Spice Jungle had to pick a favorite spice it’s got to be roasty, toasty cumin. This seed is a household staple for it’s used in nearly every single cuisine worldwide.   Cumin seed provides a key flavor to the cuisines of many cultures. It has a warm, earthy aroma and a peppery flavor with citrus notes Can be used as is but is recommended to be ground fresh prior to use with the use of a pepper mill, electric spice grinder or a mortar and pestle All Natural, Gluten-Free, Kosher Parve, Non-GMO   There’s a reason you find cumin used in nearly every cuisine worldwide, why the Greeks used it for medicine, and why the Egyptians utilized it in the mummification process. Cumin is fragrant, nutritional, and makes everything taste utterly wonderful. (Except for mummies.) In fact, throughout history many spices were considered rare and unfathomably expensive, yet cumin was so beloved it made the rounds early. By the 6th century it could be found from Vietnam to England, to parts of South America and the Caribbean. In addition, it was cheap and so every household could afford to utilize it. These cumin seeds are actually black cumin seeds, a variety that’s much darker than the olive green seeds commonly sold. They have a sweeter smell and possess hints of caraway. Less bitter with a milder pungency, they offer the same buttery and earthy richness one wants from a cumin seed. Lightly toasting the seed in a dry skillet over medium heat will release the oils and allow the aromas and flavors to bloom. Afterwards, use whole or mill in a spice grinder. Recommended Applications Cumin is used in many ethnic cuisines, especially Eastern Indian, Mexican and Southwest American dishes. Use it to make your own Indian Masala or Curry Blends. Combine with ground Dried Chile Peppers to season chili or enchiladas. Basic Preparation Can be used as is but is recommended to be ground fresh prior to use with the use of a pepper mill, electric spice grinder or a mortar and pestle. Ingredients Dried cumin seeds.

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Cumin Seeds – 4 oz.

Cumin Seeds – 4 oz. If the staff at Spice Jungle had to pick a favorite spice it’s got to be roasty, toasty cumin. This seed is a household staple for it’s used in nearly every single cuisine worldwide.   Cumin seed provides a key flavor to the cuisines of many cultures. It has a warm, earthy aroma and a peppery flavor with citrus notes Can be used as is but is recommended to be ground fresh prior to use with the use of a pepper mill, electric spice grinder or a mortar and pestle All Natural, Gluten-Free, Kosher Parve, Non-GMO   There’s a reason you find cumin used in nearly every cuisine worldwide, why the Greeks used it for medicine, and why the Egyptians utilized it in the mummification process. Cumin is fragrant, nutritional, and makes everything taste utterly wonderful. (Except for mummies.) In fact, throughout history many spices were considered rare and unfathomably expensive, yet cumin was so beloved it made the rounds early. By the 6th century it could be found from Vietnam to England, to parts of South America and the Caribbean. In addition, it was cheap and so every household could afford to utilize it. These cumin seeds are actually black cumin seeds, a variety that’s much darker than the olive green seeds commonly sold. They have a sweeter smell and possess hints of caraway. Less bitter with a milder pungency, they offer the same buttery and earthy richness one wants from a cumin seed. Lightly toasting the seed in a dry skillet over medium heat will release the oils and allow the aromas and flavors to bloom. Afterwards, use whole or mill in a spice grinder. Recommended Applications Cumin is used in many ethnic cuisines, especially Eastern Indian, Mexican and Southwest American dishes. Use it to make your own Indian Masala or Curry Blends. Combine with ground Dried Chile Peppers to season chili or enchiladas. Basic Preparation Can be used as is but is recommended to be ground fresh prior to use with the use of a pepper mill, electric spice grinder or a mortar and pestle. Ingredients Dried cumin seeds.

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White Peppercorns – 16 oz.

White Peppercorns – 16 oz. The wicked stepsister of black pepper. White pepper gives black pepper dead arms and teases it constantly.   White Peppercorns offer a slightly different flavor from black peppercorns, sharper and spicier with a slightly fruity and mildly fermented flavor Ideal for light-colored dishes, in which specks of black peppercorn are not desired All Natural, Gluten-Free, Kosher Parve, Non-GMO   White pepper and black pepper are actually the same fruit, sourced from a flowering vine. The only difference between them is how they are processed. Black pepper is formed when the fruits are picked when nearly ripe and are the roasted or dried out in the sun until the hulls turn dark black. For white pepper, the hull is removed during a cleaning process before it’s dried out. Since the essential oils are found in the hull, black pepper has more of that lemony, woody, characteristically peppery-pungent aroma. White pepper has less aroma and flavor, but a far sharper pungency and heat. Throughout history, pepper has been one of the most sought out spices. It was considered black gold by many and was worth even more than the shiny metal. It was only afforded to Europe’s wealthiest until around 1800 when it finally became more available. Today, pepper accounts for one-fifth of the world’s spice trade. White pepper is commonly used in sauces and mashed potatoes as it discolor or mottle a uniform appearance as speckle-y black pepper would. In Chinese cuisines, white pepper is often preferred for its sharpness. Whole white peppercorns make an intriguing addition to marinades and pickling spice blends. Furthermore, add a few to a batch of stone fruit jam to give it a bit of kick. Recommended Applications Use this White Peppercorn where a crisp, defined flavor of black pepper is required, but not the color. Great for use in cream sauces, white gravies, salad dressings, and potato salad. Basic Preparation Any spice is best to use promptly after it has just been ground. Another way to add the whole peppercorn flavoring is to place them in a cheese cloth bag and let simmer in a stew or soup, remove the bag before serving. Also notable, pepper looses its flavoring during extended cooing periods, so it is best to add towards the end of cooking. Ingredients White peppercorns.

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Black Peppercorns – 16 oz.

When archaeologist uncovered Ramses II, they found black peppercorns stuffed in his nostrils – this was part of the ritual mummification process. Historically, black pepper is one of the most valuable spices that was ever traded.

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Marjoram – 16 oz. | Bulk | Spice Jungle

Marjoram – 16 oz. The little sister to oregano, it offers a fresh and innocent outlook to cooking.   Marjoram is a perennial herb, commonly used in French and Italian cuisine. Similar to oregano, marjoram has a more delicate flavor and sweeter undertones. Marjoram is great when paired with portabella mushrooms, eggplant, or vegetables. All Natural, Gluten-Free, Kosher Parve, Non-GMO   Marjoram is a perennial plant that is very closely related to oregano. The flavor is warm, spicy, herbal, and a tad bitter the way oregano is, but a bit sweeter with a mystery of mint to it. Used throughout Mediterranean and Italian cooking, its persnickety oils don’t make it a good candidate for prolonged cooking methods. Marjoram should always be added at the very end of cooking to ensure the flavor is at its strongest. Dried marjoram has a stronger flavor than fresh and is usually preferred for this reason. Marjoram is used in sauces, stuffings, and often in salad dressings. It also has been used in cheese making where the dried leaves are used to coat the rind and infuse the milk as it ages. Recommended Applications Marjoram is great when paired with portabella mushrooms, eggplant, or vegetables. Other great applications include vinegar and olive oil salad dressings with anchovies or a tomato-based sauce. Basic Preparation Ready to use as is, no preparation is necessary. Ingredients Dried marjoram.

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Fleur de Sel | Bulk | Spice Jungle

Fleur de Sel One of the most classic and epicurean salts around. This is a finishing salt for fine foods the demand subtlety and refined layering of flavor.   Fleur De Sel is an all-natural sea salt often considered to be the finest form of salt available. It is unprocessed, unrefined and unadulterated. Often used as a finishing salt to dishes, this spice is great with fish, vegetables, or any other meat. All Natural, Gluten-Free, Kosher Parve, Non-GMO   Fleur de sel is made by solar evaporating saline water in shallow pans using wind and sun energy. The blossoms of salt are the harvested by hand with rakes. The resulting salt crystals are irregular and have a high moisture content that stands up well to high-moisture foods. The flavor is clean, light, and oceanic. The texture has plenty of soft pop and delicate crunch so the salt always engages your mouth. This sparkling, autumn cloud grey salt is perfect for very wet foods such as steamed vegetables, fish, candies, or perfectly roasted chickens. In addition, it functions well on home made snack food such as dips and deep-fried treats. Essentially, fleur de sel is an all-purpose salt that should live on the dinner table. Recommended Applications Fleur De Sel, a one of a kind salt, originating from France is commonly and traditionally used in French Cuisine. Also used as a finishing salt to dishes, this spice is great with fish, vegetables, or any other meat. Imparting a crunch and robust flavor, this Fleur De Sel will revolutionize any dish it is added to. Basic Preparation Ready to use as is, no preparation required. Ingredients Unrefined sea salt.

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Peppermint, Crushed | Bulk | Spice Jungle

Peppermint, Crushed Nearly arctic in taste as it chills the mouth and soothes the senses with its sweet but strong flavor. Peppermint is an herb reaching back to antiquity that’s been used in both cooking and medicine.   Crushed Peppermint leaves are dried for convenient and consistent use in the kitchen, perfect for infusing minty flavors into simple syrups and dairy or using as a garnish Commonly used in herbal tea, mint jelly, as a seasoning for fruit and vegetables, Crushed Peppermint is a commonly used and versatile ingredient All Natural, Gluten-Free, Kosher Parve, Non-GMO   Peppermint is arguably the matriarch of the mint family, which is a bit odd as peppermint is technically a hybrid of spearmint and watermint. Peppermint escaped into the wild millenniums ago and now grows wild in North America and Europe, though it needs to grow close to its parent species, as it cannot reproduce with other peppermint plants. Peppermint has a penetrating flavor and cooling effect that is widely used in sauces for lamb and game, and is often steeped in cream and milk for various desserts. It is most often paired with chocolate. In addition, gums, candies, and liquors have been infused with mint since mankind first learned to cook. Dried peppermint leaves are still used in modern and home medicine, as it has been since civilization began. It has known properties to treat or alleviate the discomfort of indigestion, nausea, and abdominal pain. Recommended Applications Commonly used in herbal tea, mint jelly, as a seasoning for fruit and vegetables, Crushed Peppermint is a commonly used and versatile ingredient. Other great additions include oven roasted potatoes, candied carrots, grain salads, or stuffings for vegetables and poultry. Basic Preparation Ready to use as is, no preparation required. Ingredients Peppermint.

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Urfa Biber Pepper Flakes – 4 oz.

Urfa Biber Chile Pepper Flakes conveniently bring the smoky, fruity flavor of this complex Turkish chile to any recipe. This urfa biber pepper works excellently in pilaf and egg dishes. This Turkish chile pepper hailing from the Urfa region is unique in that it turns a dark maroon-purple when ripe.

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