Brewing Spices
From craft brewers to home brewers, we stock hundreds of bulk spices to give you the best flavor in your next batch. Quantity sizes range from 1/4 pound to as much as 25 pound bulk. All of our spices and herbs are packaged at the time of your order and delivered fresh to your front door or business. Prices on the website are wholesale.
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Saigon Cinnamon, also known as Vietnamese Cinnamon is a very concentrated, intense and warm type of cinnamon. You can use Saigon cinnamon the same as you would in any recipe requiring "regular cinnamon." Some might say this is an upgrade from regular cinnamon because it has a sweeter taste and is less grainy than traditional cinnamon. -
White peppercorns are very ripe black peppercorns with the dark outer shell removed. They have a milder, less biting flavor than black peppercorns and can be used on virtually anything. Try using these instead of black peppercorns on light-colored dishes, so that black specks do not stand out. -
Tellicherry peppercorns are larger, more pungent, and more aromatic than regular black peppercorns. Try adding this intense flavor to your soups, stews, and meat dishes. -
Orange peel comes from the thick skin of bitter oranges. The peel has a sweet taste and aroma in contrast to the pulp of the bitter orange. The peel is used in European breads and desserts and can also be used with fish and meat dishes. Orange peel is also used in making some jams. -
Lemon peel comes from the outer yellow layer of lemon. Lemon peel itself is slightly sweet and fruity and smells of lemon. But the white layer underneath is bitter, so lemon peel does contain a little of that bitterness also. Try using in cakes for desserts. Also use in fish or meat stews. -
This spice can be used with meats (especially game meats), sauerkraut, and potatoes. -
The hot, sharp taste of ginger works to cut the fattiness of meats, to strengthen the flavor of duller foods, and to add a bite of flavor to seafood and fish. Ground ginger can also be used in baking and spice blends. -
Our Whole Cumin Seeds are prefect for use in soups, breads, sausages, pickles and sauerkraut. -
Cloves have a strong, rich flavor and can be used in a variety of applications, such as with meat stews, desserts, fruit dishes, and beverages. Stud a ham or onion with these and have a delicious meal. -
Coriander seeds taste sweet and peppery at the same time, and their smell reminds us of orange peel. Coriander seeds are delicious in curries, chutneys, vegetables, and meat and poultry dishes. There are approximately 4.7 cups of whole coriander in one pound. -
Cardamom relates to the ginger family and has a warm, bitter, slightly lemon flavor. -
These pungent, slightly bitter seeds can lighten heavy dishes, such as ribs and pork, and can be used in sauces and teas. -
Anise is botanically related to dill, cumin, fennel, and caraway. This spice distinctly tastes like licorice and is commonly used in sweet and savory dishes, such as cakes, cookies, curries, fish, and shellfish. -
Annatto seeds are used in many spicy and fragrant dishes from around the world and is used as a dye for many European cheeses. It can be used with meat stews, fish, pork, rice, shellfish, and many vegetables.