We carry an array of spices and seasonings from the common to the exotic they range in price from $4.95-$12.95. So if you're looking to add some zip to your dish this holiday season I'm sure we can accomodate.
Apple Pie Spice Simple and homey or rich and fancy, a pie is perfectly delicious.
Ground Annato Used primarily as a coloring and a gentle flavoring in such items as butter and margarine and in stews.
African Bird Pepper This is a wild, very hot, North African chili. Use sparingly, as a substitute for cayenne pepper.
Barbeque Rub Our barbeque rub is as down home as you can get. Equally good for roasting pork, chicken, or beef.
Bay Leaves Our bay leaves come from Turkey where they have the finest flavor. The American bay laurel may look prettier, but the Turkish bay is essential to duplicate the full-bodied taste of European food.
Beijing Rub This blend can be added to sherry and soy sauce to create teriyaki, to soy sauce and vinegar to create the flavors of Korean cuisine, and to Hoisin sauce for grand Chinese barbeque.
Bouquet Garni A classic blend of herbs used in stews, soups and stocks.
Caribbe Rub Our Rub Caribbe is a Caribbean blend which relies on coconut for a delectable sweet nutty character. This marinade dry or with lime added is sure to bring fun to your next barbeque.
Ground Cardamom The key ingredient in curries, this Indian sweet spice is vital in Asian cuisine. We buy whole pod cardamon in Madras to guarantee a good pungency and aroma. Ground for your convenience.
Chipotle Pepper Flakes This hot chili pepper is dried by smoking and has a wrinkled, dark red skin. Chipotles are generally added to stews and sauces.
Saigon Cinnamon This is true cinnamon from Sri Lanka shipped from Saigon. It is delicate, intense, and sweet.
Ground Coriander Coriander, a spice first popular with the ancient Egyptians, has become one of the world's most commonly used herbs. Vanns selects Moroccan coriander for its attractive color.
Ground Cumin Imported from India, this aromatic cumin is important to many cuisines.
Mild Curry Curries are basic to Indian and Far Eastern cuisines.
Hot Curry Our hot curry is authentic in its blend of spices and heat level. Perfect for making meat, poultry, and vegetarian dishes that require a little extra kick.
Madras Curry From the Indian city formerly known as Madras. Mild heat and less sweet, Vanns Madras curry is rich and deep in flavor, lending itself nicely to grilled meats.
Everything But Salt An execellent salt-free table seasoning that gives a fresh and savory flavor to any fare.
Fennel Pollen Fennel pollen releases a more delicate aroma than the fennel vegetable. Use in place of fennel shavings or fennel seeds for a more concentrated flavor.
Ground Fenugreek This is an essential ingredient in meat curries. In the Mid East it is used with vegetables, in Halvah and in bread. The flavor is peppery and slightly bitter.
Fine Herbs A Parisian blend, Fine Herbes serves as a subtle yet distinctive complement to omelettes, salads, or poultry.
Minced Garlic Garlic, with its mythic and medicinal properties, is a versatile addition to most foods. We dehydrate our cloves to preserve their aromatic and flavorful essential oils.
Garlic Salt Just what it says it is, garlic and salt combined for time saving, all-purpose seasoning.
Green Tea Rub Add to fish and shellfish. Use in your smoker for added flavor.
Gumbo File A Cajun classic, our gumbo file both flavors and thickens gumbos and other Cajun fare. Gumbo file is an end herb. Do not boil.
Ground Ginger Ginger is most widely used in Oriental cooking. Ours is imported from India.
Crystallized Ginger Crystalized from Chinese ginger root for an intensified hot and sweet flavor, our crystalized ginger is the perfect complement for curries. Adds flavor to desserts and sweet conserves.
Grains of Paradise The seeds from this West African perennial, are crushed and used as a pepper to season foods as well as a flavoring for vinegars and beers.
Good Seasons This is an all-purpose seasoning of garlic, onion, salt, sugar and other spices. Use just about anywhere.
Herbed Pepper Developed from a family recipe, our herbed pepper is an Italian blend giving a full, rich flavor to steaks, salads, chicken and fish.
Island Jerk Island Jerk is our hot and sweet island spice for pork and chicken.
Lemon Grass Add to soups, stews, sautes for a lemon flavor without acidity. Remove before serving.
Lemon & Dill Lemon and dill is an all-time American favorite and we have developed an an exceptional blend that is simple, well-balanced and particularly useful.
Whole Nutmeg From the isles of the East Indies, our nutmeg has a high oil content and sweet taste.
Nigella Nigella is grown primarily in India and is used in many spice mixtures of the area. The nigella seeds are very small, black in color with a lightly aromatic peppery flavor. It can be used as a pepper substitute.
NY Steak & Burger Seasoning This piquant and savory blend with its Big Apple steakhouse flavor can be used as a rub or mix it with ground beef and form patties.
Sweet Hungarian Paprika Only the sweetest of the Hungarian peppers are used to make the robust sweet paprika. You will find it rich in color and aromatic.
Spanish Paprika Paprika is a Hungarian word for the dried ground red bell pepper in its ripest form. Spanish paprika is added mainly for color.
Pomegranate Powder For centuries pomegranate has been used as a flavorful and colorful souring agent throughout the Middle East.
Brandied Pepper Developed by Vanns for stocks and roasts but has proven to be equally great on fish (especially salmon and swordfish), or with any dish that needs a lift.
Green Peppercorns The peppercorn was once and is still the mainstay of the spice trade. These are the mildest of the peppercorns and have been freeze-dried to preserve their original flavor and color.
Tellicherry Peppercorns From famed Tellicherry, India, peppercorns larger, blacker more fragrant, and more flavorful than any other.
Pink Peppercorns Pink peppercorns are actually berries with a sweet peppery flavor. They are an exceptional touch when served with green noodles, fish or dessert.
Raz el Hanout Our blend of sweet, fragrant spices - typically used in Middle Eastern cuisine - brings together meats and fruits wonderfully.
Spice Parisienne A traditional French seasoning that is used in Mediterranean cuisine.
Saffron Hand-picked saffron is considered the rarest, most valuable of spices. Use sparingly in risotto, plain rice, sauces and to flavor poultry.
Shichimi This Japanese 7-flavor blend is used in the kitchen and as a table condiment to flavor soups, noodles and grilled meats.
Sonoma Seasoning A barbeque blend with the typical California flavors of orange and chili.
Hawaiian Red Sea Salt Salmon colored coarse finishing salt sourced from Hawaii. Its color comes from the calcium-rich coral of the ocean.
Peruvian Pink Salt From an ancient underground ocean in the Andes. Peruvian Pink Salt is distinctly pure. Sprinkle it on bruschetta and sliced tomatoes.
Ground Sage We buy our sage on the Dalmatian coast of the Adriatic Sea for its sublime mellow flavor and exceptional quality.
Chesapeake Bay Seafood Blend A regional favorite which is popular in seafood casseroles, soup and crab cakes.
French Seafood Seasoning Great choice for people on salt-free diets. Use in crab cakes, seafood casseroles, soups or as an all-purpose seasoning.
Thai Rub With this Thai classic blend you have the newest flavor favorite in ethnic cuisines. Perfect on chicken, fish and pork.
Tandoori An Indian blend based upon a recipe predating the modern era. One tablespoon spice & yogurt, dash of lemon for a marinade for chicken, lamb or fish.
French Tarragon Important to classical French cuisine, tarragon is essential for salad, chicken, fish, and mayonnaise.
Tumeric Tumeric is a staple in Asian cuisine. For a slightly peppery taste, ours is imported from India and provides that special lift to marinades, rice, chicken and of course, curries.
Tamarind Powder Dried fruit of the tamarind tree used as a souring agent in East Indian and Middle Eastern cuisine as lemon is used in Western kitchens. An integral component of Worcestershire sauce.
Thyme Spanish thyme, grown in the rocky terrain of the mountains.
Tomato Powder A quick and easy concentration of tomato flavor.
Vanilla Beans For vanilla sugar, keep 1 bean in 2 lbs. sugar, replacing sugar as you use it.
Vindaloo Unique, bold curry used in India for strong flavored meats, particularly game. Terrific on goose and venison; delicious on bluefish.
Toasted Sesame Seeds Lightly toasted for a rich, nutty flavor. Toss with salad, use as a topping and terrific in Asian cold dishes.
Whiskey Rub This unique combination of herbs and spices provides a lovely subtle flavor to any meat. The whiskey gives an extra dimension. Rub on and bake, broil or grill.
Zahtar An aromatic mixture from North Africa and Turkey. Can be sprinkled on meatballs or vegetables and also used as a dip
