Cuisine

Mediterranean Herbs & Spices

Spain, southern France and Greece share a shelf: oregano, thyme, rosemary and bay leaf.

Oregano – Whole, Rosemary – Whole, Thyme – Whole, Bay Leaf – Whole, Dill Weed – Cut, Paprika – Smoked, Saffron, Garbanzo Beans (Chickpeas) – Whole

Products
48
Minimum order
50 lb each
Starter set
8 products

Filters
Almonds – Whole

Almonds – Whole

WholeMin. 50 lb
Almonds – Whole are mild, slightly sweet and nutty, supplied as whole nuts in natural,...
Anise Seed – Whole

Anise Seed – Whole

WholeMin. 50 lb
Sweet and licorice-like, Anise Seed – Whole holds its aroma in storage and releases it...
Apricots – Dried

Apricots – Dried

Min. 50 lb
Sweet-tart and chewy, Apricots – Dried go into bakery lines, trail and snack mixes, and...
Basil – Ground

Basil – Ground

GroundMin. 50 lb
Basil – Ground brings sweet, peppery herb flavor to tomato sauces, pizza seasoning, salad dressings...
Basil – Whole

Basil – Whole

WholeMin. 50 lb
Kept as intact leaf rather than cut or ground, Basil – Whole holds both color...
Bay Leaf – Ground

Bay Leaf – Ground

GroundMin. 50 lb
Bay Leaf – Ground puts concentrated, aromatic, slightly floral bay flavor into soups, sauces, rubs...
Bay Leaf – Whole

Bay Leaf – Whole

WholeMin. 50 lb
Bay Leaf – Whole is a dried leaf with an aromatic, herbal flavor and a...
Black Pepper – Ground

Black Pepper – Ground

GroundMin. 50 lb
Black Pepper – Ground is the universal seasoning: sharp, pungent, aromatic heat in a fine...
Black Pepper – Whole

Black Pepper – Whole

WholeMin. 50 lb
Black Pepper – Whole is the peppercorn in its whole form, with a bold, pungent...
Coriander Seed – Whole

Coriander Seed – Whole

WholeMin. 50 lb
Coriander Seed – Whole is citrusy, sweet and slightly floral, supplied as whole seeds that...
Coriander – Ground

Coriander – Ground

GroundMin. 50 lb
Citrusy, warm and sweet with a slightly nutty finish, Coriander – Ground is a fine...
Dill Weed – Cut

Dill Weed – Cut

Min. 50 lb
Dill Weed – Cut is dried dill leaf in a consistent cut, with a fresh,...
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About Mediterranean Herbs & Spices

Spain, southern France and Greece share a shelf: oregano, thyme, rosemary and bay leaf. Spanish kitchens add saffron for paella, and smoked and hot paprika for patatas bravas and chorizo. Greek kitchens use dill weed and spearmint for tzatziki and spanakopita, and oregano and lemon peel for souvlaki. Fennel and saffron go into bouillabaisse, and marjoram and tarragon into Provençal herb blends.

Chickpeas, lentils, almonds and pistachios round out an order for mezze, salads and pastry. Most herbs come whole or ground, and paprika is sold at 100 and 140 ASTA as well as hot and smoked. Minimum order is 50 lb per product. Pick up in Los Angeles Monday to Friday 7am to 3pm, or ship by pallet, truckload or container.

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