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.
We collect our Spice Islands® Sea Salt from the low waters of the Mediterranean. Gathered in pans, we leave it in the warm sun and gentle breeze to evaporate. The result is a pure, all-natural...
We combine garlic, grown under the warm sun, with red pepper and herbs to create a flavorful, aromatic blend that enhances everything from vegetables to pasta sauces.
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.
An artistic blend of sweet, peppery herbs from the French countryside, herbes de Provence traditionally consists of thyme and savory with a touch of lavender.