The Spice Agent

There’s nothing like the smell of fall baking with our favorite harvest, the pumpkin.  Pumpkin Pie Spice is a must for the spice cabinet.  Use it in your favorite fall and holiday baking recipes.  You’ll find it in traditional pies, cookies, tarts, and even pairs well with sweet potatoes (try it on sweet potato fries in the oven with a little bit of heat to balance out the sweet!).

Contains: cinnamon, ginger, cloves, allspice, mace, and nutmeg.

1.6 oz.

Vietnamese Cinnamon is an evergreen tree in the genus Cinnamomum, indigenous to mainland Southeast Asia.  It has 1-5% essential oil in content and 25% cinnamaldehyde in essential oil, which is the highest of all the cinnamon species.

1 oz & 3 oz available

Natural Vanilla Powder is a great alternative for vanilla extract.  Keep it on hand to flavor a variety of desserts and beverages.  Try it in hot chocolate, holiday eggnog, and ice cream shakes.  Eating healthy?  Sprinkle a little into your next fresh fruit smoothie for breakfast or as a nutritious snack.  Contains Madagascar vanilla bean extractives and dextrose to prevent caking.

1.6 oz.

The nutmeg tree is any of several species of trees in genus Myristica.  The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands.

1.9 oz. BAG or 3-Piece BAG available.

The nutmeg tree is any of several species of trees in genus Myristica.  The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands.

1.5 oz.

The lavenders (Lavandula) are a genus of 39 species of flowering plants in the mint family, Lamiaceae.  The botanical name for Lavender flowers is Lavandula angustifolia.

.4 oz.

Roasted cocoa nibs are made by roasted cocoa beans, the dried and fully fermented fatty seed of Theobroma cacao.

1.5 oz. & 4.6 oz.

Cloves, Syzygium aromaticum, are the aromatic dried flower buds of a tree in the family Myrtaceae.

1.1 oz.

Ceylon Cinnamon:  Zeylanicum (Ceylon) cinnamon is pale in color, and more delicate, more fragrant, not as pungent, and not as sweet as cassia.  It also has a slight citrus flavor.  Ceylon cinnamon is actually true cinnamon.  Compared to the more common cassia cinnamon, Ceylon cinnamon is less spicy and more complex, subtle, and fragrant.

1 oz. & 2.4 oz.