Spices & Soup

Also known as Limoo Amani, these flavor-filled dried, black, whole limes are used extensively in Persian cooking for adding a bright, tart flavor to stews. Try it roasted alongside chicken, in soups, and more. Ingredients: Dried Limes Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.

Borage - Gol Gavzaban Borage leaves, Gol-e-gavzaban is brewed as a tea and used for medicinal purposes. Ingredients: Borage leaves Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.

Ingredients: Cumin, Coriander, Paprika, Turmeric, Salt, Garlic, Onion, Allspice, Cinnamon, Pepper. Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.

Cilantro Leaves are used in pickles, curries, and chutneys. In Mexico and the South Western U.S. it is used in salsas, salads, burritos or meat dishes. Ingredients: Cilantro Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.

Coriander has a slightly lemony flavor that is ideal in pot roasts, curries and Indian cooking. Or use coriander in pickling. Ingredients: Coriander Seeds Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.

Cress Seed, or Tokhm-e-shahi, is a botanical seeds for cultivating fresh cress in your own home. Enjoy the fresh leaves or dry and add to your favorite savory dishes. Ingredients: Cress Seeds Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.