Spices & Herbs

Cut Angelica root is commonly used as an aromatic characteristic during gin distillation along with juniper berries, and coriander.  It is also used in absinthes, aquavits, and bitters. Angelica imparts an earthy and herbal aroma and taste.

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Used most notably in Belgian White Ales, Bitter Orange Peel imparts strong citrus and herbal aromas and flavors.  The flavor of bitter orange peel is complemented by coriander, honey, and paradise seed. Use 1/2 ounce in a 5-gallon batch or to your taste.  Generally, added during the last 15 minutes from the end of the boil.

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A main ingredient in Gin, Juniper berries have a strong pine-like, resinous flavor that is slightly bitter, however, as they mature their flavor becomes fresher with notes of citrus. When crushed their pungent aroma is cedar like. Product of Bulgaria

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Make your own fermented mustard!  From the plant known as Indian Mustard, these brown mustard seeds can be used by themselves or blended with other mustard seeds.  Brown mustard seeds tend to be more spicy and pungent than their yellow counterpart.  4 ounce package Allergen Alert:  Packaged in a facility that also processes wheat. Mustard seed is considered a major food allergen in Canada. Botanical name: Brassica juncea

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The Chamomile got its name from a Greek word which means earth apple and many other words that meant apple since the plant often has a distinguishable apple-like scent. There are many names of the Chamomile like wild Chamomile, Hungarian chamomile, pineapple weed and scented mayweed.

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Cinnamon Sticks (cinnamomum bumannii) give ciders, holiday beers a warm-tasting, spicy flavor and aroma. Goes well with ginger, anise, orange and honey flavors. Add 1 whole stick to darken beers 5 minutes from end of boil. If stronger flavor is desired, use additional sticks or crush for intense flavor.  1 ounce package

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Coriander has a subtle flavor & aroma that is warm, spicy, nutty, slightly fruity, and complex.  It is suitable in many beer styles, notably Belgian Witbiers, saisons, and monastic ales.  The flavor of coriander is complemented by the addition of orange peel, ginger, and cardamom. Add 1/2 to 1 ounce of coarsely ground coriander per 5 gallons of beer at the end of the boil before chilling.

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Cubeb pepper is commonly used for it's aromatic properties and pungent flavor.  The flavor is similar to a cross between allspice and black pepper.

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This dried ginger root is cut into approximately 1/4" pieces.  It is characteristically pungent, hot, and has a tangy taste.  Expect dried ginger to be spicer than fresh ginger. 

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Culinary English lavender that is grown in the Provence region of France.  Lavender has a characteristic sharp, piney-lavender scent.

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Gochugaru chiles are a crushed Korean chile pepper that has a fruity and lightly smoky flavor. They are a mild chile pepper, approximately 2,000 - 8,000 heat units on the Scoville scale, and the seeds have been removed. Gochugaru chile flakes can be used in place of other crushed red peppers, and are traditionally used in a variety of Korean dishes such as kimchi, kimchi-jjigae, and kkotgetang.

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Typically used in Belgian style ales and Holiday ales, Grains of Paradise is appreciated for its unique zesty, peppery, floral flavor with subtle notes of coriander, cardamom, black pepper, and hints of ginger. Grains of Paradise is also known as paradise seed, guinea pepper, and melegueta pepper. Allergen Alert: Packaged in a facility that also processes wheat.

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Heather, also known as Common Heather or Ling, has been historically used in brewing. Heather adds a touch of bitterness and a captivating aroma. Welcome an elevated experience to your brewing with Heather Flowers.    

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A popular ingredient to use to flavor several varieties of beer.  Commonly, lawnmower beers, pale beers, Belgian beers, and wheat beers.  

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Lemongrass can add citric qualities and hints of lemon zest/mint, as well as grassy notes. Add during the last few minutes of the boil or to secondary fermenter.

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Also known as lime zest, lime peel is valued for it's citrusy, floral aroma and flavor.   Commonly found used in Wheat and Belgian style beers where, if used properly, can give an intense citrus taste and aroma.   

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Orris root is also known as Bearded Iris, Garden Iris, and Purple Flag and has a characteristic violet aroma and is a flavor component in gin.  This dried, peeled root is cut into 1/8" pieces.

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Pink peppercorns provide a characteristic hot, fruity/tart flavor and can be used as a flavor adjunct in some styles of beer such as saisons. Pairs well with rye malt. Add 0.5 to 1 ounce at the end of the boil.

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Rose hips are known for their high Vitamin C level and are commonly used in herbal teas, specialty beers, and wines to impart a fragrant aroma and taste.  Pairs well with ginger root. While these rose hips are seedless, a small amount of seeds may still be present.

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This sarsaparilla root is also known as Mexican Sarsaparilla and is native to Central America.  Primarily, sarsaparilla is used as a flavoring for beverages, desserts, and candies. Allergen Alert: Packaged in a facility that also processes wheat.

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Known for it's black licorice like flavor, Star Anise is typically add to a variety of holiday style beers.  It is also come into common use for liquor flavoring. These star anise seeds are whole but some stars will be broken.  

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Sweet orange peel is used to impart robust orange flavors and aromatics for Holiday beers, Belgian style ales, and fruit beers.  The flavor of sweet orange peel is complemented by coriander, honey, and paradise seed. Use 1/2 ounce in a 5-gallon batch or to your taste.  Generally, added during the last 15 minutes from the end of the boil.

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Organic Planifolia (bourbon type) vanilla beans. 2 beans per package. Store in a cool, dry place. Do not refrigerate.

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Wormwood (Artemisia absinthium) is an herb used in the alcoholic drinks vermouth and absinthe.

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Make your own fermented mustard!  From the plant known as White Mustard, these are common hot yellow mustard seeds.  Use by themselves are make a blend with brown mustard seeds.  Yellow mustard seeds tend to be more mild and less pungent than their brown counterpart.  4 ounce package. Allergen Alert:  Packaged in a facility that also processes wheat. Mustard seed is considered a major food allergen in Canada. Botanical name: Sinapis alba, syn. Brassica hirta

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