The Science of Herbs and Spices for the Art of Smoking and Grilling

Allspice may be the unsung superhero of the spice rack. Like other ingredients in the world of spices, people are often surprised when they learn the origins of what is now a pantry staple. Allspice is the unripe dried berry of the Pimento tree, also known as the Jamaican pepper tree, indigenous to the Caribbean, Central America and Mexico. The term allspice is the perfect name because the flavors of clove, nutmeg, cinnamon, juniper berries and peppercorn are all combined in one tiny berry.

Purchasing Mount Hope Allspice powder in bulk is a convenient way to use this ingredient, but for those who prefer to grind their own, we also offer whole dried allspice berries at wholesale prices. Ground or whole, allspice deserves a place in your pantry. It is one of the most versatile flavorings around, at home in both sweet and savory dishes. Allspice is what gives Jamaican jerk seasoning its unique taste, and it adds depth of flavor to plain pumpkin pie. Use powdered allspice in soups and stews, for pickling and to season meats. It can also be your secret ingredient for signature dishes like chili, barbecue sauce or homemade spice rub. Add allspice to your favorite sugar cookie recipe to create something special or sprinkle it on fruit salad. It is especially delicious with apples and stone fruits. Feel free to experiment with allspice. Any dish that calls for warm spices like clove and cinnamon is a good candidate for allspice.

Caraway Seed Powder is an exceptional spice that has been enjoyed for centuries in Europe, Asia, and the Middle East. The powder is made from the dried and ground seeds of the Caraway plant, which are known for their natural aroma, unique flavor, and numerous health benefits. This spice has a light brown color and a rich, earthy flavor with a hint of sweetness and bitterness.

Caraway Seed Powder is an ingredient that can be used in various culinary applications, including baking, cooking, and seasoning. It is an essential ingredient in traditional recipes such as rye bread, sauerkraut, and cabbage dishes. Roasting or toasting the powder brings out its unique flavor and aroma, making it a perfect addition to spice blends, meat rubs, and marinades.

Caraway Seed Powder offers a unique flavor that has endless culinary uses. It is perfect for enhancing the taste of vegetables, grains, and sauces. The spice is also a great addition to soups, stews, and broths to provide that unmistakable earthy flavor that makes these dishes comforting and satisfying. Whether you are an experienced cook or a novice, Caraway Seed Powder offers a new depth of flavor that is bound to excite your taste buds. So, give it a try today and see how this versatile spice can transform your dishes from ordinary to extraordinary..

It may surprise you to learn that celery salt is not made from dried celery stalks but from celery seeds. The combination of table salt and ground celery seed produces a fresh, grassy seasoning that can be used in addition to or instead of plain salt. Celery salt pairs well with other Mount Hope herbs and spices such as garlic powder, paprika and coriander.

Sprinkle our celery salt onto meat and chicken alone or with other seasonings as a rub to add flavor before cooking. It adds a tantalizing fresh flavor to creamy salads like potato salad, egg salad or coleslaw and is a great alternative to plain table salt on fish, vegetables, potatoes, rice and even popcorn! Celery salt also works well in slow-cooked foods, adding a layer of flavor to soups, stews and roasted vegetables. One popular way to use this condiment is as a topping for Chicago-style hot dogs.

Don’t forget to stock your bar with a shaker of our wholesale celery salt. It brings a Bloody Mary to life and adds an unexpected twist to a salty rim.

Celery (Apium graveolens) is native to the Mediterranean Middle East. While the stalks are widely used in soups and enjoyed as a raw or cooked vegetable, the seeds are lesser known. The aroma and taste of celery seed is very similar to the fresh vegetable, and celery salt is an easy way to impart the flavor into any dish.Using celery salt as a substitute to plain table salt is a smart way to cut down on the amount of sodium in your diet. While it still contains sodium, celery salt has less sodium per serving than regular salt.

Celery is widely known as a nutritional powerhouse, aiding in controlling cholesterol, reducing inflammation and lowering blood pressure. But few know that celery seeds are just as nutritious as their stalks and offer a similar array of health benefits, antioxidants and anti-inflammatory compounds. Our whole celery seeds are nutritiously packed, and provide a big burst of flavor

Historically used as a remedy for cold and flu symptoms, today, celery seed aids multiple ailments.

• Acts as a natural diuretic, helping to alleviate water retention, regulate blood pressure and prevent urinary tract infections (UTI).
• Is an anti-inflammatory, alleviating symptoms of gout and arthritis.
• Useful to athletes in alleviating muscle spasms and cramps.
• Helps with poor digestion and intestinal issues.

Celery seeds comes from the flower of the Apium graveolens celery plant. Used regularly in French and Cajun cuisines, these tiny, brown seeds pack a powerful punch of tangy spice and a general bitter taste – so use sparingly. With traces of nutmeg, parsley and citrus, celery seed is incredibly versatile in the kitchen.

Add to salads, stuffing, and soups Season meat, fish and vegetables Injects a tasty crunch to sauerkraut, potato salad and coleslaw Used regularly in pickling

Interestingly, celery seeds produce an essential oil used widespread in perfumes. For the kitchen, celery seed can also be purchased ground into celery seed powder and mixed into celery salt.

Make no mistake – Chile powder and chili powder are definitely not one in the same. Chile powder with an ‘e’ is a pure, pulverized form of whichever dried chile pepper is indicated, and usually contains no additional flavors. It comes in as many varieties as there are chiles themselves:

All chile peppers originate from the Capsicum Annuum plant, but fluctuate along the heat index. From mild to super spicy, each Chile pepper offers its own unique flavor. Some are smokier, whereas some are sweeter. A popular spice when cooking southwestern and Mexican, chile powder provides a special burst of flavor to meat rubs, fish and sauces.

On the other hand, plain old ‘chili powder’, without a particluar variety being specified and usualli with an ‘i’, is a blend of several chiles and other spices including cayenne, cumin, oregano, salt and pepper. It is most commonly used as a seasoning in southwestern chili and stew, and it may not be interchangeable with specific ground chile powders.

Regardless of variety, you can’t go wrong when sprinkling chile powder on your favorite foods. The health benefits are abundant thanks to a chemical called capsaicin. All chiles contain capsaicin, which helps:

• Aid digestion
• Stop migraines
• Fight fungal infections including the flu and head colds
• Promote a healthy heart
• Relieve joint pain
• Ease psoriasis breakouts

While all cinnamon derives from the evergreen trees of the Cinnamomum genus, is harvested in the same way, and processed into ground cinnamon the same way, there are a few variations in the plants it comes from.

• Cinnamomum verum, or Ceylon cinnamon (also called C. zeylandicum) is considered true cinnamon. It is more expensive and popular in Europe and Latin America.
• Saigon cinnamon is a bolder, more pungent flavor, not to be mistaken for every day cinnamon.
• Cinnamomum cassia is the most commonly used form in American kitchens, and is what we offer as ground cinnamon as well as whole sticks.

The popular spice is used in countless dishes from breakfast classics like oatmeal, French toast, breads and baked goods to savory chicken and lamb dishes. Ground cinnamon is also sprinkled in tea and coffee.

When harvesting cinnamon, normally only the bark and leaves of the plant are harvested. The inner bark is dried then sold as either cinnamon sticks or as powder cinnamon or ground cinnamon. Cinnamon also produces an essential oil that is regularly added to flavor liqueur, such as whiskey.

Cinnamon is one of the oldest and healthiest spices in the world, dating back to ancient Egypt. Considered a superfood, rich in anti-oxidants, cinnamon has an abundance of medicinal and health benefits including:

• Managing Type 2 diabetes – helps reduce blood sugar by aiding blood glucose and insulin levels
• Lowers cholesterol and the risk of heart disease
• As an anti-inflammatory, it has a positive effect on arthritis, asthma and cancer
• A digestive aid helping to regulate inflammatory bowel syndrome (IBS)

You can thank the clove tree, a 40-foot tall evergreen from the myrtle family, for this brown, richly flavored spice. With its pungent and sweet taste, the strong flavor of ground clove goes a long way to enhance your baked goods and savory dishes.

Clove is an unopened flower bud shaped like a nail. The word clove itself comes from the French word clou which translates to nail. Used throughout history for thousands of years, clove is an important spice revered by many cultures for its depth of flavor and medicinal qualities.

Cloves contain eugenol, which is a topical anesthetic. Clove also acts as an aphrodisiac. They are loaded with vitamins, fiber and minerals, and high in antioxidants.

The clove is plucked from the evergreen tree, dried, then ground. The aromatic ground clove goes well with many other spices. Mix it into many of your recipes or create unique mixed spices and blends.

While ground clove is a well-known ingredient in gingerbread and spice cake but this versatile spice enhances many other recipes beyond baked goods. In some dishes, use ground clove sparingly for a slight undertone. In others, let it take center stage with a punch.

It’s delectable in made-from-scratch applesauce, barbecue sauce, and cocktail dippers. Whisk it into maple syrup for pouring over sweet and savory dishes like sweet potatoes or sweet potato pancakes. Clove even makes a great addition to pea and bean soups, ham or pot roasts, chicken soup, and beef stew. And in the fall clove is a must-add to hot ciders, mulled wine, and egg nog.

The Coriandrum sativum plant produces both flavorsome coriander seeds and cilantro leaves, which are used in very different ways. They should not be substituted for one another despite being part of the same plant.

While cilantro is most often used to garnish and flavor foods such as stir-fry, salsa and soup, coriander is used to boost flavor in many popular dishes such as curry. The coriander seeds are dried and harvested as a spice and have been a staple in Indian, Asian and Latin cuisines for thousands of years. Coriander is a member of the parsley family, also known as Chinese parsley, and is considered a sweet, savory spice that, like its kin, can be both dried or ground.

The flowering plant produces small, pea-size seeds that offer a subtle zest that can be added to various spice blends. Ground coriander is created by grinding whole coriander seeds into a fine powder, producing a nuttier, citrus flavor. Keep in mind, ground coriander loses it flavor more quickly than its whole coriander counterpart.

Coriander is a rich source of calcium and has numerous medicinal benefits including:

• Is a natural diuretic
• Controls blood pressure, diabetes, and high cholesterol
• Acts as an antiseptic helping heal mouth sores and wounds
• Aids in digestion, reducing gas/bloating/diarrhea/hemorrhoids
• Reduces skin inflammation and arthritis

Coriander also contains vitamins A, C, K, carotene, folic acid, niacin and riboflavin, all contributing to osteoporosis prevention. As a great source of iron, coriander also helps prevent anemia.

Ground cumin could be considered a secret weapon in leading a healthy lifestyle. The sweet and spicy seed boasts antioxidants that aid in natural digestion and increase immunity. This spice is also a rich source of vitamins, minerals and nutrients, including iron, calcium, zinc, phosphorous, and vitamins A, K, C, E and B6.

Cumin comes from the flowering plant cuminum cyminum (a member of the parsley family) and can be eaten whole or (more commonly) ground into a powder and added to soups, stews, broths and marinades. Its distinct, savory flavor, which tends to be more potent when eaten whole, is a staple in the Indian and Middle Eastern regions, as well as Latin America and Northern Africa.

The small, ribbed seed (similar in size to a grain of rice) is very low in saturated fats, sodium and cholesterol. But it offers essential oils beneficial in treating a multitude of ailments including:

• Irritable bowel syndrome, bloating and gas
• Anemia, diabetes, breast and colon cancers
• Asthma and other respiratory issues by eliminating phlegm and mucus
• Skin disorders such as hemorrhoids, boils, rashes and pimples
• Insomnia
• Lactation

Cumin also has detoxifying agents that help remove toxins from the body, help with bone density, increases cognitive performance, relieves stress and anxiety, and prevents premature aging signs such as wrinkles and sagging skin.

Garam Masala is a blend of sweet and warm spices commonly used in Indian cuisine. Every Indian cook seems to have their own secret blend and not everyone will agree on the perfect combination. Mount Hope’s wholesale Garam Masala is a well-balanced mixture of warming, aromatic spices that’s not too hot or too sweet. It is an indispensable blend for any professional or home kitchen where curries, kabobs or savory Chicken Tikka Masala are regular offerings. Consider it the perfect base to which spicier or sweeter ingredients can be added depending on your personal preferences of the specific dish.

Its reputation as a “hot” flavoring is a little misleading and shouldn’t limit your use of this spice blend strictly to Indian cooking. The most commonly used spices in Garam Masala are considered warming to the body, helping you to heat up from the inside, but are not especially hot to the taste. The sweet-savory balance of Mount Hope bulk Garam Masala will add depth of flavor to all types of poultry and meat dishes as well as soups and stews.

Some of the spices in Garam Masala have had a recent boost in popularity thanks to their health benefits. Cloves, turmeric, cinnamon and cardamom – to name a few – may help balance blood sugar levels and fight inflammation. To enjoy the most health benefits, and the most flavor, from our bulk spice blend, add it to your dish at the very end of cooking after the heat is already off. Long exposure to heat can dull the delicious taste and aromas of the exotic ingredients. Use it in its powdered form or mixed into vinegar, coconut milk or water to create a paste.

Garlic granules are a great flavor-packed addition when creating marinades, sauces, vinaigrettes, stews and preparing meats and veggies. Granulated garlic and other types of dried garlic are milder than fresh cloves. These forms don’t contain the same anti-bacterial benefits, but dried garlic still captures essential minerals such as:

• Iron – fuel for an active lifestyle.
• Copper – supports the nervous system
• Manganese – supports skeletal health.
• Phosphorus – for healthy kidney function, teeth and bones.
• Vitamin C and many B vitamins including B6, thiamin, pantothenic acid.

As part of the allium family – a.k.a. onion family – garlic originates as a bulbus plant wrapped in a thin, flaky skin. When peeled back, you reveal multiple cloves each wrapped in their own skins. Mount Hope Wholesale also carries minced, and finely powdered garlic, as well as garlic salt. Garlic is a fundamental ingredient when cooking in parts of Asia, the Middle East, Norther Africa, Southern Europe and Latin and North America.

There are a handful of ingredients one can safely assume they’d find in most kitchens around the world. Regardless of the cuisine being prepared, some ingredients are simply universal staples. Salt and pepper, to name the obvious. And right behind them: garlic.

This odorous powerhouse enhances every dish it touches, from Italian and Indian to New American and French. Pungent, bold, and full of medicinal value, chefs have relied on this vegetable for centuries and many would argue that there is simply no substitute for garlic in their kitchens.

Garlic powder is the result of thoroughly dehyrdrating, then finely grinding fresh garlic cloves. It is exceptionally fine, so if you need something coarser, we also carry garlic granules, and minced garlic flakes.

These dried variations won’t spoil like fresh garlic will, or run the chance of sprouting if given enough time. It has a similar flavor profile to fresh garlic, but is more subtle and doesn’t have the active allicin compound that give the fresh stuff its heat. This makes it a perfect addition to your spice blends and dry rubs; an easy way to punch up the flavor without increasing the time and effort that goes into creating a dish. Consider also your roasted nuts, salad toppings, popcorn, etc. Most likely, you may not add fresh garlic to such dishes. But with the ease of garlic powder, you can effortlessly transform the mundane info the sublime.

Are you tired of boring old dishes that just don’t have that special zing to them? Do you need something to spice up your gumbo game? Well, we have just the thing for you! Introducing Gumbo File Powder! The spice that brings Louisiana straight to your kitchen.

This isn’t your regular spice. Oh no, this spice is made from the dried leaves of the sassafras tree, and it brings a unique, earthy flavor and thickening agent to your gumbo. Just sprinkle it in, and bam! You’ve got yourself an authentic taste of the bayou. And let’s be real, everything’s better with a little bit of thickening power. Not only does Gumbo File Powder have a distinct flavor and texture, but it also happens to have a history that’ll make you say “wowza.” Back in the day, gumbo file powder was used by Native American tribes as a powerful medicinal herb. And now, we get to enjoy its unique taste and thickening power.

So, if you want to take your gumbo to the next level, try our Gumbo File Powder. Your taste buds will thank you, and you’ll be spicing up your life with a little bit of Louisiana magic. Buy it now and become the gumbo champion you were always meant to be.

What is jerk cooking and why use Jamaican jerk seasoning? Two questions that can be answered with Mount Hope Wholesale’s Jamaican Jerk Seasoning in your kitchen. Jamaican jerk seasoning, sometimes called Caribbean seasoning, is a seasoning blend used in jerk cooking, a style of cooking intrinsic to Jamaica and the Caribbean. This island seasoning has a spicy kick with smokey notes that thrill your tastebuds.

Jerk cooking is synonymous with barbeque cooking, specifically slow roasting at low temperatures for many hours over hardwood chips in a smoker or grill. Jerk refers to all processes of cooking from the seasoning and the style to how the meat is prepared.The original Jamaican natives, the Arawak Indians, created the jerk cooking technique as early as the 1400s when they dried and smoked meat under the sun slowly over a low fire.

Jamaican Jerk has become wildly popular on any kind of meat or meat replacer, but especially chicken. Jerk meats and chicken go great with starchy, acidic dishes that help ease the slow burn from the spicy jerk seasoning. Go with rice and beans , roasted sweet potatoes, grilled pineapple, fried plantains, or mango salsa.

Jerk seasoning is versatile and adds a new level of interest to many other dishes besides jerk meat and chicken. Mix this in scrambled eggs for a spicy breakfast or brunch, add it to Guacamole or Mayonnaise to dress up a sandwich or chip dip. It packs a punch on grilled fish and shrimp. The recipe options are endless when it comes to this sweet, hot, and tangy seasoning blend. This mixture is sure to make your mouth water and add excitement to any dish.

Lemon powder is an absolute essential in the kitchen for adding brightness and acidity to a wide variety of dishes. It is a versatile ingredient that can be used in both sweet and savory dishes, adding an intense lemon flavor without the added liquid of fresh lemon juice.

Lemon powder is incredibly convenient. It can be easily stored in a dry place, and it has a long shelf life compared to fresh lemons, which can quickly go bad. This means that you always have a source of lemon flavor on hand, and you don’t have to worry about waste or spoilage. Additionally, lemon powder has many uses. It can be used in baking to add a unique twist to cakes, cookies, and bread, lending a tangy citrus punch to classic recipes. It is also an essential ingredient in seafood dishes, where it can help balance the richness of the fish and add some much-needed acidity to the dish. Lemon powder can be sprinkled on fresh vegetables, salads, and even popcorn to add a bright pop of flavor, and it can be used in marinades, dressings, and sauces.

Another benefit of lemon powder is that it is a time-saver. When you don’t have fresh lemon juice on hand, simply adding lemon powder to a dish can give you the flavor you need. Plus, since it’s a powder, it blends easily and evenly into your dish. Lemon powder can be a healthier alternative to traditional seasonings. It contains no added sugars or salt, and it has less liquid than fresh lemon juice, which can make it ideal for people who are watching their sugar or sodium intake.

In conclusion, lemon powder may seem like a small addition to your kitchen, but its benefits are significant. It offers convenience, versatility, time-saving, and health benefits, making it an essential ingredient for any cook or chef.

Madras Curry Powder is a favorite in spice pantries around the world. This unique blend showcases a signature, medley of premium spices, all coarsely ground to release their enticing aromas and bold, complex flavors. Much of the flavor comes from the turmeric (which brings in that yellow hue), cumin, fenugreek, and chili powder.

Madras curry does lend an ear to Indian culture, however, it is a British born spice blend and not an Indian one. While they use traditional Indian spices in the blend and the name Madras refers to a city in India, it wasn’t designed in India. Despite what some might think, the word “curry” as relating to curry powder, was invented in the 18th century by the British.

There are many different types of curries and Madras curry powder packs a little more heat than traditional curry powder. The chili powder in this blend brings the spice and a reddish hue to this powder. You can substitute regular curry powder with Madras curry powder if you don’t mind a little more heat. Vice-versa, you can substitute Madras with traditional curry powder, but don’t forget the lack of heat. If you run out of Madras, add in a spoonful of cayenne pepper to amp up the heat level.

While Madras might not be an authentic Indian powder, you can still use it in authentic Indian dishes. Madras curry goes especially well on chicken. Use it in a Jalfrezi or vindaloo recipe. Use this curry to heat a fish curry dish, or in a tikka masala.

The mustard seed is a pungent spice from the family of mustard plants. There are three different plants, each producing seeds of different color. our ground yellow mustard comes from teh Sinapis alba plant. Mustard seeds are commonly combined with other spices for seasoning, marinades, pickling and heightening the flavor of meats. I invigorates poultry, gravies, and side dishes as well as combining with vinegar for the classic condiment.

The whole seeds appear in a range of colors, from light beige or yellow to light brown. However, when ground a consistent yellow color is achieved. This is the mustard variety that the traditional yellow mustard condiment comes from, and these seeds have the mildest flavor and pungency of the mustard family. Mount hope also carries the harder to cultivate black mustard seeds, but not ground.

Purchasing ground yellow mustard powder in bulk is a phenomenal way to save money and time. It’s packaged fresh and will remain potent for many months when sealed. Thus, you will always have enough on hand to use in your favorite recipes. Ground mustard is great to use in batters for fried dishes like fish and onion rings to add a punch of zest to the coating.

We have one and five pound bags to supply kitchens of all sizes. And if you’re looking for whole yellow mustard, we have that too. Whether using your ground mustard for seasoning or creating your own gourmet batch of fresh mustard, Mount Hope will ensure you get the best wholesale pricing available, while never compromising quality or taste.

Tiny and odorless, this round, unassuming seed could easily be overlooked. But don’t let the yellow mustard seed’s appearance deceive you.

Toasted, these seeds release a sharp, nutty essence and a crunch that absolutely explodes with flavor. Use it as a garnish on bold dishes that can stand up to the spice’s strength. (Think: butter sauces, rich steaks!) Or: grind the seed, add it to a liquid base, throw in your favorite spices and voila — homemade mustard. The perfect handcrafted finishing touch to your burgers and sausage dishes. Even try pickled! This seed adds a tang to all of your dressings…but don’t stop at just vegetables; potato and chicken salads with a mustard zing transform the simple to standout.

This is the perfect spice to experiment with because its bold versatility thrives in flavor contrast and compliment. Get creative, this spice can take it!

Rich in omega-3, the oil seed boasts many health benefits as well. High in protein and fiber, it is a great source of iron, zinc, manganese, and calcium.

Although this variation of the seed is plenty bold, if you’re looking for something more intense, check out our whole black mustard seed. The black variation of the mustard seed is considered hotter and spicer than it’s white/yellow counterpart, making it a staple in Indian and other South East Asian cuisines.

Onion granules are a cook’s best friend. These pungent, savory dried bits of real onion provide the deep taste you want without the tears and smelly fingers from chopping fresh onions. Mount Hope Wholesale’s bulk granulated onion is made from a selection of varieties to provide a balance of sweet, hot, sharp and tangy flavors that will enhance your favorite dishes.

Onion granules are ideal for sauces, gravies and other dishes where you might want the flavor but not the texture of the fresh vegetable. It’s wonderful for seasoning meat, chicken, casseroles, soups and stews. Using granulated onion in a recipe instead of raw onion allows you to replicate the dish more precisely. Fresh onions can taste differently from season to season. Even those purchased at the same time may not taste exactly the same. Onion granules are more consistent in flavor, and easier to precisely measure, delivering the same reliable flavor profile from recipe to recipe.

Granulated onion also works well as a table-top seasoning. Try sprinkling a little on a baked potato, in salad dressings, on hot vegetables or on cooked rice to bump up the flavor without adding fat or calories. Onion powder and minced onion from Mount Hope are similar to onion granules, however, onion powder is much more finely ground and minced (or chopped) is large flakes.

Onions (Allium cepa) are in the amaryllis family along with leek, shallot, green onions and garlic. They are hardy plants that can grow almost anywhere, but onions cultivated in a warm climate tend to be milder and sweeter. Nutritionally speaking, onions don’t have a lot to offer, but what they lack in vitamins they make up for in flavor.

This critical seasoning is just what the name says, dehydrated onions ground down into a fine powder. It’s a perfect way to add a potent onion flavor to a dish that you don’t want onion liquid or fragments in. It also allows you to bypass the process of chopping or otherwise handling an onion, in case you didn’t feel like crying that day.

Use it sparingly, however, as most consider the flavor of this concentrated form to be around ten times that of a fresh onion. Onion powder isn’t just perfect as an onion replacing ingredient. You can use it as a dry rub on meat, or to add a splash of zest to gravies, soups, and sauces. For those of you with children as picky eaters, you can use powder to add that onion flavor without them complaining “Mom! There’s onions in this!!” Be sure you always keep your it stored air tight, so it doesn’t clump..

 Sweet paprika is the dried and powdered form of the Capsicum Anuum plant, or sweet pepper, and has a mildly sweet flavor.

Originally native to southern North America and northern South America, paprika is now a staple of European and Mediterranean cuisine as well, especially the Hungarian and Moroccan varieties. Moroccan cuisine will often blend paprika with olive oil, creating a fantastic combination of flavors.

You have probably seen paprika used as a garnish, dusting devilled eggs or sprinkled on chopped vegetables, but its applications go far beyond that. Chefs throughout the world use paprika to add a robust flavor to soups and stews, rice, sausages and other meats both during cooking or in a dry rub. You can really let paprika’s flavor blossom by cooking it in hot oil along with whatever dish you’re making. 

This is the grind (Mesh #12) which many cooks prefer for that “just ground” presentation, without using a pepper mill. The larger the grind, the stronger the flavor.

The cookbook which defined haute cuisine in ancient Rome – the Apicius – included black pepper in 80% of its recipes. But it’s been used in South Asian cuisine (and medicine) since long before the Roman Empire. Black pepper is native to the south Indian state of Kerala. The word pepper derives originally for the Tamil for “long pepper” pippali, which made its way through ancient Greece and Rome to northern Europe and the English pipor.

Today, Vietnam is the largest producer of black pepper, growing a third of the world’s crop. Indonesia, India and Brazil make up most of the rest. 20% of all imported spice is black pepper.

Half-cracked pepper is perfect for crusting meat or baking in bread or biscuits. Also for a fuller flavor on salads and sauces.

The most popular and treasured spice in the world (except for salt perhaps), black pepper has been known as “black gold” and used as ransom by Visigoths threatening the moribund Roman Empire. But it is used only sparingly in the country which accounts for the a third of the world’s crop — Vietnam.

Affordable only by the wealthy in Ancient Rome, black pepper started to become commonly used only in the 17th century. After the fall of Rome, Arab traders, then the Portuguese and finally the English dominated the lucrative business of importing it from India to Europe. The Chinese have been using pepper since at least the 3rd centruy BCE.

Half-cracked pepper retains more of the subtle undertones of the peppercorn, which has citrusy, woodsy and floral notes for the discriminating palate. White pepper does not have this richness, and is used mostly as a flavor to blend for soups etc., where visual harmony is paramount.

Black pepper is notable for its digestive, anti-oxidant and anti-bacterial properties. This product can be stored for at least a year if kept in a tight container and between 50º-58º.

If you haven’t tried the superior pop of steel cut black pepper, you’re missing out. While most Americans use black pepper as a staple in their kitchens, few are familiar with this coarser, larger type of black pepper delivering a powerful, penetrating aroma and flavor. A great option for cooking enthusiasts everywhere, steel-cut pepper is used primarily to season beef and poultry, as well as soups and stews.

Black pepper originates from the Piper nigrum plant and is harvested from dried peppercorn berries in India, Southeast Asia and tropical regions of the world. Waiting to pluck the green berries until thoroughly ripened enhances the richness, revealing a bold flavor. And while coarser ground pepper can be overpowering, it also lends itself as the perfect punch to many foods such as dry rubs for meats and salad dressings.

Steel cut black pepper is just one of many grind variations for this essential spice. It can also be purchased whole, half cracked, coarse, medium and finely ground. The size of the grind does affect the flavor. The most common black pepper used in restaurants is our medium grind, also called ‘table grind’ or ‘cafe grind’. At a 28 mesh, the unit size used to measure spices in the United States, the medium grind produces a finer, softer powder more easily escaping a shaker. Steel cut black pepper measures at 18 mesh size, one notch coarser on the scale.

Green peppercorns have a milder flavor than black peppercorns, with a fresher, grassy taste that complements a variety of dishes. They also have a slightly fruity and floral aroma, which can add complexity to dishes. These peppercorns have a unique texture that can add interest to dishes. Unlike ground pepper, they provide a pleasant crunch when bitten into, which can add texture and dimension to a dish.They can be used in a range of recipes, from soups and stews to sauces and marinades. They are particularly well-suited to lighter dishes, such as fish or chicken, as their mild flavor won’t overpower the dish.

Green peppercorns are rarer than black peppercorns, as they are harvested before they have fully ripened. This is why they usually tend to be more expensive and harder to find than other types of peppercorns.

Whole green peppercorns are special because of their mild flavor, versatility, nutritional value, unique texture, and rarity, making them a highly sought-after ingredient among chefs and home cooks alike..

Fresh cracked pepper goes in just about every dish. Add a little for a hint of flavor, add a lot for bolder pepper notes. Mount Hope Wholesale’s Rainbow Peppercorns are a visually stunning, colorful combination of black, white, pink and green peppercorns.

Known as drupes, a single-seed fruit, peppercorns hang off a vine in long skinny bunches like tiny grapes. Their wrinkly skin comes in after the drying process. Peppercorns, like other fruits, ripen in stages from green to red. Of the four black peppercorns are the most popular and are also one of the oldest spices. They have existed in culinary cuisines since ancient times when they were used in trade. Scientists have even identified peppercorn in mummified corpses with other organic materials.

Black peppercorns begin as the unripe green fruit which is cooked and then sun-dried to look like the black pepper you most often see on your tables beside the salt.

To keep the green in the green peppercorns they are preserved in their unripe state by pickling them. This prevents the oxidation that turns them dark brown or black.

White peppercorns come from the fully ripened fruit which turns red in its last state. The peppercorn is soaked to remove the skin leaving behind the inside white seed.

Unlike the black, white and green peppercorns which originate from piper nigrum, the pink-colored pepper is a dried berry that comes from a different plant known as the Peruvian Pepper Tree, a South African shrub.

Peppercorns have some added health benefits, too. They are not only antibacterial and filled with antioxidants but also aid in digestion.

Whole rainbow peppercorns amp up the flavor in soups, stews, and marinades. Grind them onto salads, pasta dishes, meat, vegetable, and chicken. This blend gives a unique zesty flavor and satisfying aroma to all your savory dishes. Make ground pepper by toasting these peppercorns to bring out the essential oils. We also have ready to use ground rainbow peppercorns if you prefer.

Whether you prefer black or white pepper, it’s important to understand both the commonalities and differences in these fiery little berries. And it turns out whole white pepper has much more in common with black pepper than it has differences.

Both white peppercorn and black peppercorn originate from the same plant – the Piper nigrum. The woody Piperaceae vine is found in Southeast Asia and North Africa’s Madagascar. When harvesting black peppercorns, the berries are plucked a bit pre-maturely, then sun dried, turning a deep black.

White peppercorn, on the other hand, are the same berries, allowed to fully ripen on the vine into a red hue, before being harvested. Soon after, the berries are soaked in water to remove the outer skins so that the white inner skin is all that remains. Once the outer skins are removed, the inner white peppercorn is sun dried in much the same way.

White peppercorn is considered rawer and purer because of the nature of how it is cultivated. While both black pepper and white pepper produce a subtle spice, white peppercorn tends to be more potent, delivering a more complex, unique flavor than its darker counterpart. White peppercorns are often described as having a stronger bite.

While black pepper is more commonly used in the United States, white pepper is popular in specific dishes that tend to be spicier; think Indian, Mexican and Asian cuisines. Oftentimes, white pepper is substituted for black pepper for aesthetic purposes. For example, when creating lighter colored dishes (like mashed potatoes), white pepper is preferred to avoid dark specks in the dish.

Our Poultry seasoning provides a unique blend of herbs that work together to provide a savory and slightly sweet flavor to poultry dishes. The combination of herbs in this proprietary blend can enhance the natural flavor of chicken, turkey or other poultry dishes and can make the meat more delicious, aromatic and appetizing.

As a pre-made spice blend, using poultry seasoning saves cooks time and effort in the kitchen because it has a blend of herbs that they might otherwise have to purchase and measure out separately. Chefs who use poultry seasoning do not need to purchase and measure each herb separately, making the preparation of poultry dishes faster and more seamless.

Using our pre-made poultry seasoning blend ensures that the herbs are evenly and accurately measured, providing a consistent flavor profile for the dish every time. With poultry seasoning, chefs and home cooks can achieve consistent and predictable results, which is important for achieving reliable results in the kitchen.

In all, poultry seasoning provides a flavorful and convenient way to season poultry dishes and yields consistent results again and again.