Asafoetida is native to Iran. The spice is made from the dried resin like gum that comes from within the stem. When made into a ghee the smell and flavor will resemble sauteed onion or garlic.
Baharat is a spice blend is used in many Middle Eastern cuisines. Depending on the country in which this spice mix is prepared there may be variations of the spices included.
Amchur is made from unripe sun dried mangoes, which come in whole or powdered form. This spice is used in many Indian cuisines. Amchur is similar to lemons in flavor, but a bit milder, it adds a tart, sour taste to dishes.
Annatto seed is used as a red food coloring and for flavoring. Annatto is used for coloring cheeses such as cheddar and also for butter. Most often found in Caribbean, Latin American and Filipino cuisine.
A pre-made spice mix intended for apple pie. Usually containing Allspice, Nutmeg and cinnamon. Good in French toast, fruit salad, coffee cake and cookies.
This is a concentrated liquid of extracted anise seed. Anise extract produces the same flavor and smell as anise seed. This can be used as a substitute for anise seed in many baked items especially when you want smooth texture.
