Category

Herbs & Spices

The everyday spice shelf, in bulk.

Products
77
Minimum order
50 lb each

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Ground allspice, a fine brown powder, in a white bowl

Allspice – Ground

GroundMin. 50 lb
Whole allspice berries, round and dark brown, in a white bowl

Allspice – Whole

WholeMin. 50 lb
Whole anise seeds, small and grey-green, in a white bowl

Anise Seed – Whole

WholeMin. 50 lb
Whole annatto seeds, small and brick red, in a white bowl

Annatto Seed – Whole

WholeMin. 50 lb
Ground annatto, a fine orange-red powder, heaped in a white bowl

Annatto – Ground

GroundMin. 50 lb
Azafrán bola, a coarse golden-yellow powder, in a white bowl

Azafran Bola

WholeMin. 50 lb
Ground basil, a fine green powder, in a white bowl

Basil – Ground

GroundMin. 50 lb
Dried basil leaves, green and flaked, heaped in a white bowl

Basil – Whole

WholeMin. 50 lb
Ground bay leaf, a fine olive-green powder, in a glass bowl with a spoon

Bay Leaf – Ground

GroundMin. 50 lb
Whole dried bay leaves in a white bowl

Bay Leaf – Whole

WholeMin. 50 lb
Ground black pepper, a grey-brown powder, heaped in a white bowl

Black Pepper – Ground

GroundMin. 50 lb
Whole black peppercorns in a white bowl, with a few scattered beside it

Black Pepper – Whole

WholeMin. 50 lb
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About Herbs & Spices

The everyday spice shelf, in bulk. Many come both whole and ground: cumin, coriander, black pepper, cloves, allspice, nutmeg, fennel, cardamom, oregano, basil, thyme and rosemary. Garlic is sold chopped, sliced, granulated and powdered, and onion chopped, minced, granulated and powdered. Paprika comes at 100 and 140 ASTA, plus hot and smoked. Cinnamon comes as 3-inch and 5-inch sticks, whole cassia and ground.

Past the basics: saffron, fenugreek, star anise, annatto, hibiscus and chamomile flowers, dried tamarind, and cut spearmint and dill weed. Buyers use them for seasoning blends, sausage and meat programs, teas and restaurant prep. Our products are Kosher Certified (MK Pareve) and meet FDA, USDA and U.S. Customs requirements. Minimum order is 50 lb per product.

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