Spices & Soup

Hibiscus has a lemony taste and is brewed as a tea in the Middle East. It is used as a purple dye for coloring foods such as preserved fruits and cooked vegetables. Ingredients: Hibiscus Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.

Dried Leek belongs to the onion family, use it to complement meat, chicken dishes or in soups and stews Ingredients: Leek Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.

Marjoram has a delicate, sweet, pleasant flavor. It is used to add flavor to salad dressings, Italian and Greek dishes, meat, beans and tomato based sauces. Ingredients: Marjoram Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.

Mint Leaves Cut Mint is used in Indian & Middle Eastern cuisine, with meats, poultry and fish, spice blends such as Chat Masola, mint sauce, teas and beverages, and green Thai curry. Ingredients: Mint Leaves “Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.”

Mint Leaves Whole Mint is used in Indian & Middle Eastern cuisine, with meats, poultry and fish, spice blends such as Chat Masola, mint sauce, teas and beverages, and green Thai curry. Ingredients: Mint Leaves Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.

The flavor of shallot is a cross between onion and garlic that is more delicate in taste. Use in salads and picklings. It adds flavor to any meat or poultry dish. Ingredients: Dried Shallot Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.