Chile peppers are grown around the world, on every continent. But the amount of heat they have depends on the variety of pepper and the climate theyre grown in.
Indigenous to the Mediterranean, rosemary has a warm, peppery aroma and a piney flavor with hints of nutmeg. Its strong flavor imparts both sweet and savory notes to food and works well in a variety...
All parts of the fennel plant can be eaten, but its the seeds that generate the most culinary interest, thanks to their warm, anise-like aroma and fresh, slightly sweet flavor.
Our Spice Islands® garlic is harvested in California, then put through a unique process to create a garlic powder that has similar flavor notes to fresh garlic.
In its raw form, mustard is somewhat tame. It takes water or another nonacidic liquid to activate myrosinase, the enzyme responsible for that classic hot mustard taste.