Whole anise seeds are small, brown seeds with a sweet, licorice-like flavor.
They’re commonly used in baking, beverages, and spice blends to add a fragrant, aromatic sweetness to both sweet and savory dishes.

Whole annatto seeds are small, reddish-orange seeds from the achiote tree, known for their mildly sweet, peppery flavor and natural color.
They’re commonly used to add a golden-orange hue and subtle earthy taste to oils, cheeses, and Latin American dishes.

Whole arbol chile pods are small, slender, bright red chili peppers with a smoky, moderately hot flavor.
They’re commonly used in sauces, salsas, and spice blends to add heat and a vibrant color to dishes.

Whole black Tellicherry peppercorns are premium, large black peppercorns from India, known for their robust, complex flavor with fruity and aromatic notes.
They’re prized for grinding fresh over dishes to add bold heat and depth.

Whole blanched almonds are almonds with their skins removed, giving them a smooth texture and mild, slightly sweet flavor.
They’re commonly used in baking, confectionery, and cooking where a clean appearance and delicate taste are desired.

Whole brown Canadian mustard seeds are small, dark seeds with a sharper, more pungent flavor than yellow mustard seeds.
They’re commonly used in pickling, spice blends, and condiments to add bold heat and depth to dishes.

Whole Canadian coriander seeds are round, light-brown seeds with a mild, citrusy, and slightly sweet flavor.
Commonly used in spice blends, pickling, and cooking, they add a bright, aromatic note to both savory and sweet dishes.

Whole caraway seeds are small, crescent-shaped seeds with a warm, earthy flavor and subtle hints of anise.
They’re commonly used in breads, sausages, and savory dishes to add a distinctive, slightly sweet spice.

Whole celery seeds are tiny, aromatic seeds from the wild celery plant, with a concentrated, slightly bitter celery-like flavor.
They’re commonly used in spice blends, pickling, and dressings to add depth and a savory note.

Whole cloves are dried, unopened flower buds of the clove tree, known for their strong, warm, and slightly sweet flavor.
They’re used in both sweet and savory dishes, as well as in spice blends, teas, and pickling for their intense aroma.

Whole cumin seeds are small, elongated seeds with a warm, earthy, and slightly nutty flavor.
They’re commonly used in spice blends, curries, and savory dishes to add depth and a distinctive aromatic note.

Whole Dutch poppy seeds are tiny, dark-blue seeds with a mild, nutty flavor and slight crunch.
They’re commonly used in baking, pastries, and salad toppings to add texture and a subtle, aromatic taste.

Whole fennel seeds are small, greenish-brown seeds with a sweet, licorice-like flavor.
They’re commonly used in cooking, baking, and spice blends to add a fragrant, slightly sweet aroma to both savory and sweet dishes.

Whole green cardamom are small, green pods containing aromatic seeds with a sweet, floral, and slightly citrusy flavor.
They’re commonly used in teas, desserts, and savory dishes to add a fragrant, exotic aroma.

Whole green peppercorns are unripe pepper berries with a fresh, mild, and slightly fruity heat.
They’re commonly used in sauces, marinades, and pickling to add a bright, aromatic spiciness.

Whole Grenadian nutmeg are aromatic seeds from the fruit of the nutmeg tree, known for their warm, sweet, and slightly spicy flavor.
They’re commonly grated or ground to add depth to baking, desserts, and savory dishes.

Whole Indian coriander seeds are round, light-brown seeds with a warm, citrusy, and slightly sweet flavor.
They’re commonly used in curries, spice blends, pickling, and cooking to add aromatic depth to dishes.

Whole Malabar black peppercorns are premium peppercorns from India, known for their bold, robust flavor with a hint of citrus and earthy undertones.
They’re commonly used in grinding fresh over dishes to add intense heat and aromatic depth.

Whole natural almonds are almonds with their skins intact, offering a slightly sweet, nutty flavor and firm texture.
They’re commonly used for snacking, baking, cooking, and making nut butters or almond-based products.

Whole natural smoked almonds are almonds with their skins intact that have been naturally smoked to impart a rich, smoky flavor.
They’re commonly enjoyed as a snack or used to add depth to salads, dishes, and appetizers.

Whole pasilla negra chile pods are dried, dark brown to black chili peppers with a rich, smoky, and mildly sweet flavor.
They’re commonly used in Mexican sauces, moles, and stews to add depth, color, and a mild heat.

Whole thyme leaves are small, aromatic leaves from the thyme herb, known for their earthy, slightly minty flavor.
They’re commonly used in soups, stews, marinades, and roasted dishes to add savory depth and fragrance.

Whole white peppercorns are the dried seeds of fully ripened pepper berries with the outer skin removed, giving them a milder, smoother flavor than black pepper.
They’re commonly used whole or ground in light-colored dishes, sauces, and soups where a subtle heat and clean appearance are desired.

Whole yellow Canadian mustard seeds are small, pale seeds from the mustard plant, known for their mild, slightly tangy flavor.
Commonly used in pickling, spice blends, and condiments, they add gentle heat and a subtle crunch to dishes.

Xanthan gum is a food additive and thickening agent.
It’s commonly used to improve texture, stabilize ingredients, and prevent separation in products like salad dressings, sauces, and gluten-free baked goods.