Paradise Seeds - 2grams
PARADISE SEEDS, Aframomun melegueta
called "Grains of paradise", "Guinea grains" and "Melegueta pepper",
these small seeds look like cardamom but have a character all their own.
The spice is native to West Africa and during medieval times was used
to flavor food. It has also been used as a pepper substitute. While it
does have a peppery zing, it also has notes of citrus and an "earthy"
Chicory Root - 1oz
CHICORY ROOT, Chicorium intybus
Root is commonly baked, ground, and used as a coffee substitute and
additive, mainly in the Mediterranean region, although its use as a
coffee additive is also very popular in parts of Southeast Asia and
America. The root gained its majority of popularity as a coffee
substitute in poorer economic areas during the 1930s. Craft brewers use
roasted chicory to add flavor to their stouts and other styles brewed
with coffee and roasted malts.
Coriander Seed - 1oz
CORIANDER SEED, Coriandrum sativum
Egyptian and Sanskrit texts document the use of coriander for more than
3,000 years. The Chinese once believed the herb conferred immortality
and in the Middle Ages it was put into love potions as an aphrodisiac.
Coriander is now widely used in specialty and Belgian style beers.
Ginger Root - 1oz
Zingiber officinale The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived components, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Mature ginger roots are fibrous and nearly dry. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cake, ginger ale and ginger beer.
Licorice Root - 1oz
LICORICE ROOT, Glycyrrhiza glabra
confuse the flavor of licorice with that of anise, which is not related
and is quite different when tasted side by side. Licorice has been used
for everything from cough remedies to ulcer cures. The root imparts a
very characteristic flavor and is surprisingly sweet. It contains
glycyrrhizin, a substance 50 times sweeter than sugar, and is often
added to chocolate to enhance sweetness.
Indian Sarsaparilla - 2oz
INDIAN SARSAPARILLA, Hemidesmus indicus
The herb takes its name from
the Spanish "sarza" meaning a bramble, and "parilla", a vine. It is a
misconception that sarsaparilla is the primary flavor of the beverage
bearing its name. Refreshing sarsaparilla is made from a root beer type
base to which has been added several of many roots and herbs. The
sarsaparilla herb was originally added to beverages to help improve
mouthfeel and head retention, but mainly for its medicinal properties as
an agent to cure mouth sores, rheumatism and dropsy.
Cardamom Seed - 1oz
CARDAMOM SEED, Elettaria cardamomum
is a distinctive spice from the same family as ginger. Its flavor,
which has been described as a "spicy cola", combines well with
coriander, cumin and orange, and often all are used together in
specialty Belgian and Holiday Style beer.
Vanilla Beans - Two Beans
VANILLA BEANS, Vanilla tehitensis
is the second most expensive spice worldwide due to the extensive labor
required to grow the vanilla seed pods. Despite the expense, it is
highly valued for its flavor which is described as pure, spicy, and
delicate and its complex floral aroma depicted as a peculiar bouquet.
Despite its high cost, vanilla is widely used in both commercial and
domestic baking, perfume manufacture, aromatherapy and craft brewing.
Vanilla has been most commonly used in Porters, Stouts and other dark