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'Poppy Seeds  Black poppy seeds (known as “blue” seeds) are nutty and sweet, and have a stronger flavor than white poppy seeds. Blue seeds are most commonly used in North America and Europe, usually in breads, bagels, cakes and other baking. White seeds are more common in India where they are roasted and ground, and then used to flavor and thicken curries.'

'Poppy Seeds Black poppy seeds (known as “blue” seeds) are nutty and sweet, and have a stronger flavor than white poppy seeds. Blue seeds are most commonly used in North America and Europe, usually in breads, bagels, cakes and other baking. White seeds are more common in India where they are roasted and ground, and then used to flavor and thicken curries.'

Fenugreek is a neat one. If you’ve ever wondered what the overriding smell in most curry powders comes from, you now have your answer. These small yellow seeds are used pretty much only in India and the Middle East, but in those places they are totally essential. Fenugreek adds a certain distinctive bitterness to curries (especially vegetable and lentil dishes), but when dry roasted, it develops a nutty maple flavour. $4.99

Fenugreek is a neat one. If you’ve ever wondered what the overriding smell in most curry powders comes from, you now have your answer. These small yellow seeds are used pretty much only in India and the Middle East, but in those places they are totally essential. Fenugreek adds a certain distinctive bitterness to curries (especially vegetable and lentil dishes), but when dry roasted, it develops a nutty maple flavour. $4.99

Sesame seeds are available in two colours, white and black, which are each from a different variety of sesame plant. They both have a nutty flavour, but the black seeds have a slightly earthier taste. Sesame seeds are used heavily in Middle Eastern food (for example in za’atar and hummus) and also in China and Japan where they are used to add crunchy texture to dishes. Sesame oil is used widely as well. Dry roasting sesame seeds before use brings out their flavour significantly. $4.99

Sesame seeds are available in two colours, white and black, which are each from a different variety of sesame plant. They both have a nutty flavour, but the black seeds have a slightly earthier taste. Sesame seeds are used heavily in Middle Eastern food (for example in za’atar and hummus) and also in China and Japan where they are used to add crunchy texture to dishes. Sesame oil is used widely as well. Dry roasting sesame seeds before use brings out their flavour significantly. $4.99

Cocoa nibs are roasted to help separate them from the pods, to protect them from bacteria and to mellow and sweeten the flavour. They are terrific munched as a low-carb snack or added to baked goods. They are crunchy and nutty, with a bittersweet chocolate flavour. They are also extremely high in anti-oxidants. $7.99

Cocoa nibs are roasted to help separate them from the pods, to protect them from bacteria and to mellow and sweeten the flavour. They are terrific munched as a low-carb snack or added to baked goods. They are crunchy and nutty, with a bittersweet chocolate flavour. They are also extremely high in anti-oxidants. $7.99

Ginger root is used throughout the world in both savoury and sweet dishes. Its spicy, warm flavour is essential to Asian cooking, both in its fresh form and ground in spice mixtures. $5.49

Ginger root is used throughout the world in both savoury and sweet dishes. Its spicy, warm flavour is essential to Asian cooking, both in its fresh form and ground in spice mixtures. $5.49

What really needs to be said about garlic? It’s used around the world, it enhances the flavour of almost any dish and it combines well with almost any savoury food and most other spices and herbs. People are now even using garlic in ice cream and other desserts – it’s not as uncommon as you might think. $4.99

What really needs to be said about garlic? It’s used around the world, it enhances the flavour of almost any dish and it combines well with almost any savoury food and most other spices and herbs. People are now even using garlic in ice cream and other desserts – it’s not as uncommon as you might think. $4.99

Anardana is a spice made from the dried pulp and seeds of a variety of wild pomegranate. It is used in Indian and Pakistani cuisine to add acidity to curries and chutneys. It has a bright, tart flavour that, with a little imagination, is wonderful in a whole host of applications. Salad dressings, dips, marinades, desserts…$5.99

Anardana is a spice made from the dried pulp and seeds of a variety of wild pomegranate. It is used in Indian and Pakistani cuisine to add acidity to curries and chutneys. It has a bright, tart flavour that, with a little imagination, is wonderful in a whole host of applications. Salad dressings, dips, marinades, desserts…$5.99

Lemongrass   A long, fibrous stalk with a very pleasant, clean and citrusy flavor that is essential to Thai foods like green curry and spicy soups. It is good with fish and seafood and excellent with chicken

Lemongrass A long, fibrous stalk with a very pleasant, clean and citrusy flavor that is essential to Thai foods like green curry and spicy soups. It is good with fish and seafood and excellent with chicken

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