SPICE INFORMATION GUIDE BULK SPICES

ALLSPICE- Called allspice because it has the aroma and flavor reminiscent of cinnamon,

nutmeg, and clove. However, Allspice is really its own spice and not a mix! Most commonly

used for flavoring meat and veggie dishes or used in baked goods like pies and breads. Can also

be used in pickling mixtures, marinades, and grain dishes

ANISE- Anise shares a licorice like flavor along the lines of fennel and caraway; widely used in

breads, pastries, candies, and cheeses along with game meats like duck.

ARROWROOT- Great as a thickener for gravies or sauces with a clear appearance and smooth

texture. Arrowroot is great to use for making shimmering, clear fruit gels and sauces to like

sweet and sour sauce.

BASIL- Also known as the “Royal Herb”; Basil is one of the most versatile herbs around and can

be used in a multitude of dishes including stews, soups, veggie bakes, dry rubs for meats,

sauces, and more! Although there are over 40 varieties of basil, the most commonly used basil

is the sweet basil with a fragrant scent.

BAY LEAF- Bay leaf is an indispensable herb in cooking, especially in heavier dishes like soups

and stews. Used often in French and Mediterranean dishes, especially in sauces for fish dishes.

Dried bay leaf has a slightly floral scent that is somewhat similar to thyme and oregano and is

mild in flavor. **Bay leaves should always be removed and discarded from the cooked dish

before eating.

CARAWAY- Slight licorice flavor with a sharp, peppery yet pleasant taste. Used in sausage

mixtures, breads (especially rye), casseroles, and cheeses.

CARDAMON- Pale green, bleached white, or brown seedpods have a strong lemony taste and

aroma. A member of the ginger family, cardamom is found often in Indian, Swedish, and Finnish

cuisines. Third most expensive spice in the world behind vanilla bean and saffron. One of the

main ingredients in curry powder.

CELERY SEED- Celery seed can enhance or introduce a celery flavor into dishes. Small brown

seeds are most often used in pickling recipes, breads, stews, or salads like egg and potato. A

little goes a long way though-too much can be bitter on the palate.

CHERVIL- Delicate, slightly sweet taste similar to fennel. Used to season poultry, seafood, and

young spring veggies like baby carrots. Chervil is one of the four traditional French fines herbes

along with tarragon, parsley, and chives which are essential to French cooking.

CHILI POWDER- Main ingredient in chili powder is of course ground chili peppers along with

a mixture of other spices. Chili powder is used in many different cuisines including Tex-Mex,

Indian, Chinese, and Thai. Strong spicy flavor is perfect for chili, flavoring meat dishes, or added

to butter and lime juice for grilled veggies. Central Illinois Spice Company has two variations

available- Light Chili Powder or Dark Chili Powder.

CHIVES- Member of the onion family with a more delicate onion flavor and bright green in

color. Very popular herb used to add in a soft oniony flavor to dishes. Chives have numerous

uses- they can be added to egg dishes, dips, sauces, spice rubs for meats, or just sprinkled on

top of finished dishes like fish courses or veggies.

CILANTRO- Cilantro is the leaf of the coriander plant; similar in size, shape, and texture of

parsley, but lighter in color. Common herb used in guacamole and vegetable dishes; added to

rubs for fish and meat dishes. Also known as Chinese Parsley.

CINNAMON- One of the world’s oldest spices, it is said to have been imported into Egypt in

2000 BC; cinnamon was so highly prized, it was often a gift for monarchs. Sweet, musky flavor

and reddish in color, cinnamon can be used in both sweet and savory dishes. Breads, rolls,

chocolate items, lamb and chicken dishes, drinks, and whipped toppings are just some of the

uses for cinnamon. Central Illinois Spice Company offers ground cinnamon and cinnamon sticks.

CLOVES- Strong spice with a warm, rich aroma. Clove is used in a variety of cuisines including

Mexican, African, Asian, and Middle Eastern. Common element in spice mixtures for curries,

meat dishes, marinades, and sweet mixtures for items like pumpkin pie.

CORIANDER- Much more mild in flavor than its leafy counterpart, Cilantro. Coriander has a

slight citrusy flavor and is used in breads, fish dishes, sausages, and in Indian cuisine. Available

both in whole seeds or ground.

CREAM OF TARTER- By-product of wine production, it is actually the residue left on the

inside of the barrels; also known as tartaric acid. Used as a leaven baked items like angel food

cakes and meringues, but also great for use in making syrups as it keeps the sugars from

crystallizing and can prevent discoloration in vegetables that have been boiled.

CUMIN- Similar taste to caraway, but not as bitter. Available both in seed or ground form.

Seeds are used in items like cheeses while ground cumin is found in mixes like chili powder and

curry powder. Both versions help to add a warm, earthy tone to food making it a staple for

soups, stews, sauces, and even some baked goods like breads.

CURRY POWDER- A blend of multiple spices and found in most Indian dishes. Central Illinois

Spice Company offers a blend that is rich in flavor with an aromatic flavor. Most curry powders

consist of a blend of cumin, turmeric, garlic and more making it a delicious spice to use in meat

dishes, vegetable casseroles, grain dishes, and sauces.

DILL- Available in both seed or weed (the leafy part of the dill plant). Whole dill seed is most

often used in pickling spices or to flavor breads or vegetable dishes. Dill Weed has a lighter,

sweeter flavor than the seed-most commonly used in fish dishes or salads like potato and egg.

Dill weed is also a great addition to dips and salad dressings.

FENNEL SEED- Highly aromatic and flavorful herb with a light licorice flavor. Fennel seeds are

a main component in Italian sausages and in many Chinese Five Spice mixtures; fennel seed can

also be used in breads and pastries or used to make teas.

FENUGREEK- Yellow to amber colored seeds are found often in Indian cuisines where they

are used both whole or ground in vegetable dishes, pickles, and spice mixes like curry or

chutney. Whole seeds are usually roasted before use to reduce their bitter flavor.

GARLIC- Along with cinnamon, garlic is one of the world’s oldest seasonings with reported

usage going back thousands of years. One of the most versatile and widely used herbs in the

world. Available in powder, granulated, minced, and chopped. Central Illinois Spice Company

also makes our own Garlic Salt and Garlic Pepper! Garlic is a member of the onion family and

has a strong flavor and aroma that can range from sweet to nutty to strong and pungent

depending on the form. The uses for garlic are pretty endless-add it to almost any dish including

desserts! Garlic ice cream, bread puddings, and even chocolate chip cookies have been found at

festivals!

GARAM MASALA- Indian spice mixture containing cardamom, black pepper, and coriander

and more. Dry rub mixture excellent for lamb and goat meat, legume dishes, or stews.

GINGER- Distinct sweet-spicy, pungent flavor. Central Illinois Spice Company offers ground

ginger or crystallized ginger. The ground form is used in a wide variety of dishes from sweet to

savory dishes including baked goods like cookies and crackers; used in Indian cuisine to make

tea and coffee; Crystallized ginger is ginger root that has been cooked and then candied. Can be

used in baked goods or eaten as is!

JUNIPER BERRIES- Dark, blue-purple berry which is sweet and aromatic. Juniper berries are

not true berries-they are actually the fleshy female seed cone produced by various species of

juniper trees. They are the prevailing flavor in gin; in northern European countries, the berries

are used in meat dishes, especially game meats like boar and venison.

LAVENDER- Long before the discovery of sugar cane, dishes were sweetened with lavender.

Very aromatic, purplish-blue flowers can be used to make teas, wines, flavored honey, can be

candied for decoration, made into syrups and can be added to goat or sheep’s milk cheeses;

pairs very well with chocolate desserts. Lavender is one the main ingredients in the popular

Herb de Provence spice blend that is used primarily to season white fish.

LEMON GRASS- Widely used in Asian cuisine, it has a subtle citrus flavor. Commonly used in

soups or curries as well as added to seafood or chicken dishes. Lemon Grass is a suitable

substitute for lemon peel.

LEMON PEEL- Dehydrated version of fresh lemon zest. Dried lemon peel adds great flavor to

chicken, fish, and spice blends. Add lemon peel to salt and pepper for your own lemon pepper

seasoning or mix lemon peel with crystallized ginger and steep in hot water for tea. Available in

powder or granules.

MONOSODIUM GLUTAMATE- Also known as MSG; one of the most naturally occurring

amino acids found in tomatoes, cheese, and other foods. MSG is used solely as a flavor

enhancer. MSG is made from wheat, sugar beet molasses, or by fermenting special bacteria.

MACE- Mace is the outer dried reddish lacy covering of the nutmeg seed. Similar in sensory

qualities to nutmeg, although nutmeg is sweeter and mace more delicate in flavor. Used most

commonly in Indian, Middle Eastern, and European cuisine-Used in rice puddings, vegetable

dishes, and desserts.

MARJORAM- Related to oregano; Sweet scented herb used most often in stuffing, sausages,

pizza sauces, and garlic dishes. Pairs well with thyme. Can be used as a substitute for oregano.

MUSTARD- Available by the whole seed in either yellow or brown coloring or in powder form;

strong, pungent scent and flavor. Dry mustard powder can be added to dry rub blends for

poultry and sausages or mixed with oil to make fresh mustard. Yellow mustard seeds have a

mellower flavor then the brown seeds- Brown mustard seeds are spicier and more commonly

found in coarse or stone ground mustards. Both seeds can be used in brines or sauces.

NUTMEG- Sweet spice with warm undertones; popular spice used in many cuisines including

Indian, Italian, Japanese, and Western. Nutmeg is available either in whole seeds or in ground

form. Use a microplane on the whole nutmeg to grated off as much or as little as you need in

your dish! Nutmeg is most often added to mulled ciders, desserts, curry, stuffing, and added

onto winter squashes. It is the main ingredient in pumpkin pie spice blends.

ONION- No need for tears! Central Illinois Spice Company offers a wide variety of dried onion

products including chopped, minced, granulated, toasted, and powdered. Add a little or a lot to

get the right onion flavor in your dish! Onion can be added to almost anything to enhance the

flavor- soups, stews, dry rubs, casseroles, broths, breads, and much more! We make our own

onion salt too!

ORANGE PEEL- Like lemon peel, dehydrated orange peel can add or enhance the flavor of

dishes by adding a citrus undertone. Orange peel can be added to baked items like breads and

crusts, sorbets, and jams and jellies. Orange peel can also be added to sauces for chicken

dishes.

OREGANO- Also known as Wild Marjoram, oregano is what made pizza sauces famous!

Oregano is an important culinary herb that is aromatic and has a slightly bitter taste. Oregano’s

most prominent modern use is as a staple in Italian-American cuisine. More than an herb just

for pizza and spaghetti sauces, oregano is also found in spice rub blends for mutton and lamb

and used in stuffing. Central Illinois Spice Company offers a variety of options for oregano-

Mediterranean (savory, earthy notes) Leaf Oregano, Ground Oregano, or Mexican (more citrusy

undertones) Leaf Oregano.

PAPRIKA- Central Illinois Spice Company offers three types of paprika- Spanish (spicy),

Hungarian (sweeter), and Smoked Sweet. The color and flavor profiles vary from light, sweet

spicey to extremely sharp. Paprika is a ground spice made from red air-dried peppers. The heat

of paprika depends on whether the dried seeds are included in the grinding process. Used in

various dishes around the world for sauces, stews, rice dishes, and meat dishes.

PARSLEY- Along with basil, parsley is often considered one of the most common and widely

versatile herbs in the world. Parsley helps bring out the flavor of other herbs. Easily used in

meat, fish, poultry, and vegetable dishes as well as savory breads and scones.

POPPY SEED- Small, black ripe seed is from the opium poppy flower. Nutty flavor and most

often used in baked goods like breads, cakes, and pastries or sprinkled onto finished vegetable

dishes. Nice addition to oil based pasta salads as well.

ROSEMARY- Strong flavored herb with sweet scent. Dried rosemary resembles pine needles.

Hearty herb with many uses including stuffing recipes or added to dry rubs for chicken, fish, and

vegetable dishes. Also can be used in savory breads or scones.

SAFFRON- One of, if not the most, expensive herbs in the world. Beautifully dark orange/gold

in color, threads of saffron come from the crocus flower. Slightly bitter in taste-most often used

to color broths or soups; especially good in bouillabaisse or paella. Can be added to other spices

to make a rub for fish or added to risotto.

SAGE- Powerful flavor; aromatic and pungent in scent. Used throughout European cuisine to

flavor stuffing, casseroles, savory breads, and cheeses.

SAVORY- Summer savory is more mild and sweet in flavor than its cousin Winter Savory which

has a stronger, hotter flavor; Central Illinois Spice Company offers both whole leaf and ground

options. Savory is used in rubs for game meat like duck and goose; can also be used in sausages

and stews.

SESAME SEEDS- Small seeds with a nutty flavor and crunchy texture. Central Illinois Spice

Company offers both White Sesame Seeds and Black Sesame Seeds! By separate or in our

“Tuxedo” Mix! Sesame seeds are the oldest oilseed crop in the world having been domesticated

well over 3000 years ago! Sesame seeds are often sprinkled on top of sushi, baked into

crackers, added to breads and buns; pureed down, they are turned into tahini paste, a main

ingredient in hummus.

TARRAGON- Member of the sunflower family and very aromatic; main flavoring component

in Bearnaise Sauce; other uses include being added to chicken, fish, and egg dishes.

THYME- Aromatic herb with a slightly lemony/bittery taste. Thyme is a member of the mint

family and a cousin to oregano. Very small leaves; herb is used in many styles of cooking and

cuisines. Often used in soups, stews, breads, stuffing, and all meat dishes, or added to butters.

TUMERIC- Relative of the ginger plant; faint curry flavor and prized for its rich golden color;

Tumeric one a key ingredient in many Asian dishes and most often savory fare. Adds color and

flavor to rice dishes, curries, and more

VANILLA BEAN- Considered the second most expensive spice in the world behind Saffron,

Vanilla Bean is a long, dark pod that can be used in whole form, powdered, or turned into

extract. Vanilla is one of the world’s most favored aromas and flavor. Most often, the pods are

split into to reveal the most flavor part of the pod-the seeds. Seeds can be added to a

numerous amount of culinary items from baked goods and desserts to drinks and ice creams.

SALTS

Whether enhancing flavor, adding color or texture to a dish, salt is an everyday

essential for all kitchens! Central Illinois Spice Company offers many different

options of salt- table, coarse, rock, hickory smoked, kosher, and sea salts!

KOSHER- Kosher salt, which originates from either the sea or the earth, is so named for its use

in the preparation of meat according to Jewish dietary guidelines. However, not all Kosher salt

is certified Kosher. Kosher salt dissolves easily and quickly, making it a good all-purpose salt.

TABLE- Refined salt mined from underground salt deposits, table salt contains more sodium

chloride (97% to 99%) than sea salt. This is what you usually find in salt shakers at dining tables

and at restaurants. Most table salts contain additives such as anticaking agents and iodine, an

essential nutrient.

HICKORY SMOKED- This salt is slow-smoked over a wood fire to infuse the crystals with a

deep, smoky flavor, making it ideal for grilled meats and heartier vegetables such as potatoes.

COARSE- Coarse salt is made up of large-grained salt crystals. Most coarse salts are best used

in a grinder, providing an easy way of serving up freshly ground sea salt with all of your meals.

Coarse salt tends to be less moisture sensitive than its finer-grained counterparts, so it resists

caking and is easily stored. Use coarse salt to grind over any dish, create a salt crust on meat or

fish, and to flavor soups, stews, and pasta.

SEA- Sea salt is a broad term that generally refers to unrefined salt derived directly from a

living ocean or sea. It is harvested through channeling ocean water into large clay trays and

allowing the sun and wind to evaporate it naturally. Manufacturers of sea salt typically do not

refine sea salt as much as other kinds of processed salt, so it still contains natural traces of

other minerals, including iron, magnesium, calcium, potassium, manganese, zinc, and iodine.

Sea salt is thought to be healthier and more flavorful than traditional table salt.

ROCK- Making ice cream and deicing. Rock salt is paired with ice in old-fashioned hand-

cranked ice cream makers to regulate the temperature. Large, chunky, non-uniform crystals.

PEPPERS & CHILIES

Looking to add a little kick to a dish? Whether you need table or crushed pepper,

whole peppercorns, or dried chilies, Central Illinois Spice Company offers a large

array of different options to help you heat up!

BLACK PEPPER- Black pepper is the world’s most traded spice and one of the most common

spices added to dishes around the world. Pepper gets its spicy heat mostly from “piperine”,

derived both from the outer fruit and the seed. Piperine when refined is about 1% as hot as the

capsaicin found in chili peppers. Central Illinois Spice Company offers many options on black

pepper- whole peppercorns, table (fine), butcher (medium coarse), and cracked (large coarse).

WHITE PEPPER-White pepper consists solely of the seed of the pepper plant. White pepper is

used most often in Thai or Chinese cuisine and is slightly hotter than black pepper. Also good

for adding heat to sauces and sprinkled on salads. Both ground and whole peppercorns are

available.

GREEN PEPPERCORNS- Green peppercorns are the dried fruit of the pepper plant that have

not been allowed to turn black. Instead of air drying, the fruit is sometimes freeze dried to

retain the green color. Spicy and fresh flavor with a bright aroma.

PINK PEPPERCORNS- Not really a pepper at all! Pink peppercorns are actually a member of

the cashew family, but got their name for their spicy taste and similar shape to true

peppercorns.

SICHUAN PEPPERCORNS- Commonly used in Chinese and Indian cuisine; not a true

peppercorn, but because of its size, shape, and spiciness it often called one. Slight lemony

overtones with unique aroma and flavor. Most commonly used in sauces.

CRUSHED RED PEPPER FLAKES- Crushed red pepper flakes are most often made from

cayenne type peppers, usually within the 30,000-50,000 Scoville unit range. Crushed red

peppers flakes can often contain a high ratio of seeds which can change the heat intensity.

Most often used on pizza and in pizza sauce, spaghetti sauce, soups, sausages, and chowders.

CAYENNE PEPPER- A reddish-orange colored powder made from pulverizing dried cayenne

peppers (seeds and all!). A key ingredient in most hot sauces; popular spice used in several

cuisines including Korean and Sichuan.

ANCHO- “Ancho” is the dried version of the Poblano Pepper. A broad, flat heart-shaped

pepper with a sweet, earthy taste. Very versatile pepper that can be used as a substitute for

most other chili peppers. Ancho’s are at around a 3 on the Scoville heat scale. Ancho’s are

available whole or in powdered form.

CASCABEL- Also known as the “Rattle Chili” which refers to the loose seeds in the chili that

rattle around when shaken. Bell shaped peppers with a woody flavor. Cascabel’s are a ¾ on the

Scoville heat scale.

CHIPOTLE POWDER- Chipotle are the dried version of jalapenos that are smoked to dry.

Essential in Mexican/Southwestern sauces. Strong smoky taste with a bit of heat! Measures 5

on the Scoville heat scale.

HABANEROS- Very hot pepper; one of the hottest in the world at an 8/9 on the Scoville heat

scale! Habaneros heat, flavor, and floral aroma make it a popular choice for jerk seasonings, hot

sauces, barbeque sauces, or red sauces in Mexican cuisine.

GUAJILLO- Chili pepper widely used in Mexican cuisine; its heat places it on the low end of the

Scoville heat scale at mild to slightly medium. Often used to make salsa for tamales, the

peppers are also good for adding into butters or rubs for all meats, especially chicken.

PASILLA POWDER- Long, narrow pepper usually measuring 6-8 inches with a dark, wrinkled

skin. Mild to Medium heat in flavor they are a 3 on the Scoville chart; Pasilla peppers are used

almost exclusively in sauces or added to rubs for meats like duck, chicken, or pork.

DE ARBOL- Popular chili in Cajun cuisine and can be used in place of cayenne or pequin

peppers in recipes. Small chili that retains its bright red color when dried. Use in sauces, but use

sparingly unless you like heat! De Arbol’s rate a 7 on the Scoville heat chart!

THAI- Also called “Bird’s Eye Chili” because of their small size, but don’t let that fool you- Thai

chilies pack a heat coming in at a 7/8 on the Scoville chart! Use in soups, sauces, or stir-fries.

BLENDS

Central Illinois Spice Company offers more than 135 blends of spices! Salt blends,

pepper blends, sweet blends, savory blends-we have a blend for you! Need

something hotter, or maybe sweeter? We do customizations on all of blends so

you will always have the perfect one you need! The following are our top sellers!

GARLIC SALT- One of the most versatile blends we have; Granulated garlic and table salt are

blended just right to give you a salty, pungent flavor that is great for adding into dips, sprinkling

onto pizza and spaghetti, using in veggie dishes, and lots more!

ONION SALT- Granulated onion and table salt or mixed together to create a blend that is

wonderful for enhancing the flavor in casseroles, stews, burgers, or gravies!

GARLIC PEPPER- A delicious blend of black pepper, granulated garlic, parsley, and more;

perfect blend to add flavor to hamburgers, pasta dishes, and roasted vegetables!

ONION PEPPER- Like garlic pepper, onion pepper is a blend made from granulated onion,

black, pepper, parsley, and more! A great flavor for vegetable dishes, casseroles, poultry dishes,

and savory breads!

LEMON HERB PEPPER- Lemon powder, black pepper, granulated garlic, parsley and more

make up a delicious blend that is wonderful in homemade pasta dishes, seafood dishes, and for

baked or grilled poultry dishes!

SEASON ALL- The name says it all- this blend can be used in a multitude of ways! A careful

mixture of salt, pepper, paprika, and more make this a must have for all kitchens! Use in savory

breads, soups, stews, casseroles, vegetables, or even put in shakers on tables!

APPLEWOOD BBQ- A smoky, sweet-spicy bbq rub with apple flavor, clove, garlic, cumin, salt

and more! Perfect BBQ blend for poultry or pork-especially on bacon!

CANDIAN STEAK- Bold flavors of garlic, rosemary, crushed red pepper flakes, and more make

this blend perfect for hearty dishes! Add into hamburger mixes, rub onto steaks, or kick up the

flavor a few notches for your vegetable or fish dishes!

CAJUN SEASONING- Flavorful blend or chili powder, garlic, thyme, cayenne, and more!

Wake up the flavors in rice dishes, seafood dishes, or mix with yogurt/sour cream to make a dip

or use on baked potatoes! Also delicious on grilled or baked chicken!

FAJITA SEASONING- Not just for fajitas! Mixture of garlic, onion, pepper, and more that is

perfect for seasoning meats for tacos, nachos, vegetables like eggplant, or use as a seasoning

for tofu!

CHILI SOUP SEASONING- This seasoning gives “chili” its flavor! Chili Powder, cayenne

pepper, oregano, salt, and more make this a spicy blend that is also awesome for sloppy joe’s,

goulashes, chili macs, and more!

SWEET AND SMOKEY ROTISSERIE BLEND- Hickory smoke, molasses, sugar, garlic, onion,

and more make this a perfect blend for poultry! Rub onto chicken or turkey before roasting or

grilling for amazing flavor! Also wonderful for flavoring portabella’s for grilling!

JERK SEASONING- Dynamic blend for chicken, pork, shrimp, or fish! Mixture of thyme,

cinnamon, salt, and onion powder among others create a beautiful flavor for sausages, slow

roasted chicken, or grilled shrimp!

ITALIAN SEASONING (WITH OR WITHOUT RED)- Italian seasoning, despite its name,

does not exist in Italy! However, this has become a staple blend in most kitchens throughout

the U.S.! Central Illinois Spice Company offers our handmade Italian Seasoning blend with or

without crushed red pepper flakes! A mix of classic Italian herbs (which is where the name

comes from) like basil, rosemary, thyme, oregano and more is the perfect blend for pizza

sauces, pasta dishes, savory breads, or salad dressings by adding oil and vinegar!

SALAD AND VEGETABLE SEASONING- Springy mixture of rosemary, dill, chives, and

tarragon plus more make this a wonderful mixture for salad dressings, adding flavor to

vegetable dishes, or even used on fish, and poultry!

TACO SEASONING- Classic spicy mixture of chili powder, cumin, garlic powder, and more!

Not just for tacos either- use taco seasoning to add flavor to burgers, make snacks like roasted

chickpeas and almonds, casseroles, soups , sauces, and dips!

BE SURE TO CONTACT CENTRAL ILLINOIS SPICE COMPANY FOR A FULL

LIST OF BLENDS! WE ALSO DO CUSTOM ONE-OF-A-KIND BLENDS JUST

FOR YOU! GOT A BLEND YOU WANT MADE ACCURATELY EVERY TIME?

LET US HANDLE THE WORK FOR YOU! CALL 217-367-8308!!!

GRAINS, RICE, & BEANS

Central Illinois Spice Company also offers a wide variety of whole grains, rice,

and dried beans!

BULGUR- A form of a dried cracked wheat that is made from the groats of several wheat

varieties that has been parboiled, dried, and broken into fragments. Most commonly used in

Indian, European, and Middle Eastern cuisine. Bulgur can be used in pilafs, soups, baked goods,

or stuffing. Light, nutty flavor.

COUSCOUS- Technically, couscous is a pasta, not a grain but it is often identified as a grain

because of its size and shape. Nutty flavor with a chewy texture, couscous can be used in soups,

stews, used in place of rice for vegetable dishes, or simply seasoned and served as a side

POLENTA-Polenta hails from Italy and is made from Italian grown flint corn; polenta is

basically a ground cornmeal (similar to grits only more coarse). Usually cooked slowly and

mixed with butter, cream, and spices. Can be served warm or cold- when chilled can be cut into

shapes and fried!

KASHA- Made from hearty buckwheat kernels, kasha is roasted to bring out its rich, nutty

flavor; found most often in Russian cuisine. Can be used as a porridge, in granolas, or cooked

into blini’s.

QUINOA- Not a true grain, but actually a small seed- one that was cultivated thousands of

years ago. Quinoa was considered a sacred crop among the Incas. Quinoa is a great source of

vitamins and minerals, has the highest protein content of any seed or grain, and is naturally

gluten free. Quinoa comes in many colors- red, black, gold, pink, and purple. Crunchy, nutty

flavor; can be used in place of rice in dishes or made into a side all on its own.

BLACK RICE- Also known as purple rice because once black rice is cooked, it tends to be a

purple hue; high nutritional value and a source of iron and vitamin E. Mild, nutty flavor and is

suitable for desserts and breads and porridges.

RED RICE- Red rice has a reddish colored husk; nutty in flavor and can be used in place of

white or brown rice in most dishes to add a touch of color!

WILD RICE- Chewy rice with a vegetal taste; popular use in pilafs and stuffing mixtures. Can

also be added to soups, casseroles or stews. Wild rice is high in protein and is gluten free.

JASMINE RICE- A long grain variety of fragrant rice; the name refers to the color of the rice

which is as white as the jasmine flower. Primarily grown in Thailand, Cambodia, and Vietnam;

moist and soft texture when cooked with a sweeter flavor. Ideal for stir fries or added to soups.

LENTILS- Member of the legume family and known for its lens-shape. Lentils come in a variety

of colors including black, red, green, and yellow. Lentils have the second highest levels of

protein per calorie of any legume behind soybeans. Regardless of color, lentils have a

distinctive, earthy taste. Use in soups, stews, sprinkle cooked into salads, or use as a meat

substitute! Central Illinois Spice Company offers multiple colors or a lentil mix!

SPLIT GREEN PEAS- Dried, peeled, and split seeds of the pea. Split peas are high in protein

and low in fat; most commonly used in soups and stews, added to falafels, or in hummus.

SMALL RED BEANS- Small, plump, oval-shaped beans that resemble kidney beans but are

smaller and more rounded; mild in flavor with a creamy texture and deep red brick color;

sturdy bean that can be added to soups, stews, casseroles, and can be substituted for pinto

beans in dishes.

LIGHT RED KIDNEY BEANS- Large, kidney shaped beans that are light red or pinkish in

color; most often used in chili or in bean salads; creamy texture.

ADZUKI BEANS- Adzuki beans are found most commonly in Asian cuisine; relatively a sweet,

small red bean that is rich in vitamins and minerals. Because of their unique flavor, adzuki

beans can be used in both sweet and savory dishes- they can be added to mashed sweet

potatoes, used red beans and rice, and is used to make red bean paste.

GIANT PERUVIAN LIMA BEANS- Large, flat, yellowish-white bean approximately one inch

of more in length; savory flavor with a meaty, creamy texture when cooked; used in succotash,

but also delicious when sautéed in oil and garlic; great for adding to stews or pureeing into

sauces.

FLAGEOLET BEAN- Originating in France, this bean is small, light green in color, and kidney

shaped with a firm texture and delicate flavor; use in tomato based soups and stews, mix in

bean salads, or toss in butter to serve along lamb dishes

PINTO BEAN- The most popular bean in the U.S. and Northwestern Mexico and is most often

eaten whole in broth or mashed and refried. Good source of protein and very high in dietary

fiber. Small tannish colored bean with red flecks with a meaty texture.

DWARF GRAY SUGAR PEAS- An heirloom variety of snowpeas; small peas that resemble

wasabi peas in size and shape and are grayish-yellowish in color. Use in soups, stews, or in place

of split peas.

SOYBEANS- Small, round, yellowish colored beans that are valued for their high protein

content; soybeans are the second-most valuable agricultural export crop of the United States

behind corn. Dried soybeans can be ground down to flour or cooked and added to salads.

BLACK BEANS- A long time staple in Mexican cuisine, black beans are small, meaty and a

good source of protein and fiber. Black beans can be added to salads, used as a meat

substitute, added to pasta dishes, turned into refried beans or turned into bean dip.

CANNELLINI BEANS- Slightly kidney shaped with squarish ends, cannellini beans are native

to Italy and are creamy white in color. When cooked, they have a creamy texture with a mild

nutty flavor. Cannellini beans are often used is soups like minestrone, but are also delicious

added to tuna dishes, casseroles, salads, and stews.

SCARLET RUNNER BEANS- Beautifully colored pink-purplish beans are slightly kidney

shaped; these beans typically double in size when cooked; add to chili, soups, sauté with bacon

and chard, or add to bean salads.

GARBONZO BEANS- Also known as “chickpeas”- One of the earliest cultivated legumes with

7,500 year old remains being found in the Middle East; round, tan legume with a chewy texture

when cooked. Chickpeas have a multitude of uses- they can be ground down into flour, pureed

into hummus, added to soups, stews, added to salads, or roasted and seasoned for a snack.

They are a good source of protein, dietary fiber, and iron.

10 BEAN MIX- A great mix of color, texture, and size our ten bean mix consists of lima beans,

kidney beans, pinto beans, black beans, and more! Perfect mix for soups, stews, salads, and

chili’s!

21 BEAN MIX- A bean lovers mix of color, flavor, textures, shapes and sizes! The 21 Bean Mix

is a beautiful blend of beans including black beans, pinto beans, kidney beans and some

heirloom varieties of beans including yellow eye beans, tongues of fire, jacob’s cattle, and

Anasazi among many others! This bean mix is perfect for use in soups, salads, and chili’s!

BE SURE TO CONTACT CENTRAL ILLINOIS SPICE COMPANY FOR A FULL

LIST OF OPTIONS ON GRAINS, RICE, AND BEANS AT 217-367-8308!

NUTS, DRIED FRUITS, & BAKING SUPPLIES

Central Illinois Spice Company also offers a wide variety of nuts, dried fruits, and

baking supplies for all of your baking needs!

PEANUTS, BLANCHED- Peanuts, despite their name, are not actually a true nut- they are

actually a member of the legume family; Peanuts contain B vitamins, protein, Vitamin E, fiber

and essential minerals. These peanuts are perfect if you prefer to make your peanut brittle or

roast/boil your own! Simply use in your favorite recipes. The blanching heightens the natural

delicious flavor of the raw peanut.

ALMONDS- Most of the almonds grown and cultivated in the United States come from

California making them the state’s third largest agricultural product; Almonds are an extremely

versatile nut with a mild flavor and can be used in both sweet and savory dishes from cakes and

pastries to being added into vegetable dishes.

MACADAMIA- Indigenous to Australia, macadamia nuts are large, round white to creamy

colored nuts; uniquely flavorful with a smooth texture; very nutritious source of fiber, protein,

and iron; macadamia nuts are used most often for baking-they are added to cookies or

brownies or are crushed up to be sprinkled onto desserts

PECANS- Large brown, rippled nut with a creamy texture and a sweeter more mild flavor than

its cousin the walnut; while pecans are considered high in fat, they are a good source of

antioxidants; pecans are widely used to make nut breads, are added to ice creams, pralines,

and of course pecan pie. In fact, July 12th is National Pecan Pie Day in the United States!

PISTACHIO- A member of the cashew family, pistachios are recognizable by their green hue;

pistachios are a nutritionally dense food and a good source of protein, dietary fiber and B

vitamins; used to make pistachio ice cream or can be crumbled and used in breads, biscotti, or

added to cold cuts such as mortadella.

WALNUT- Large often odd shaped nuts that contain several unique and powerful

antioxidants; One-quarter cup of walnuts, for instance, provides more than 100 percent of the daily recommended value of plant-based omega-3 fats, along with high amounts of copper, manganese, molybdenum, and biotin; walnuts can be used in both sweet and savory dishes such as breads, brownies, cakes, ground down into butter, or added to dishes like muesli.

CASHEWS- Tan, kidney shaped nut with a sweeter flavor; cashews are considered high in fat,

but a good source of protein and dietary fiber; cashews are used often in Indian, Thai, and Chinese cuisine; used to garnish dishes like curries, ground into butter, added to carrot cakes, or used in ice creams.

DRIED APRICOTS- Dried apricots have a light sweetness to them with a chewy texture; easily

used in multiple recipes including fruit salads, dip in dark chocolate to decorate cakes, add to

sauces for lamb or pork, or serve as is with cheeses like goat cheese

DRIED BLUEBERRIES- Dried blueberries have a lot of uses in both sweet and savory dishes!

Use in breads, muffins, granola bars, frostings, ice creams, add to savory salads with quinoa and

kale, shredded carrot salads, or to apple and cabbage slaws! Dried Blueberries are also delicious

in cornbread!

RAISINS- Raisins are dehydrated grapes and available in both gold and purple colors. Sweet,

small fruits are great for snacking on their own and can be used in numerous dishes that are

both sweet and savory! Add to breads, cookies, muffins, or pastries for a sweet bite! Add raisins

to blue cheese based coleslaws, add to glazed onion dishes, pilafs and salads!

BANANA CHIPS- Dehydrated banana slices are a super sweet way to add crunch and flavor to

dishes! Crush up and sprinkle on baked goods, add to trail mix or granola.

DRIED CRANBERRIES- Tart and dark red in color, dried cranberries are available yearlong

unlike their fresh counterparts. Dried cranberries can be used in both sweet and savory dishes-

add to salads, scones, biscotti, muffins, sauces, chutney, quinoa salads, and hard squash dishes.

XANTHAN GUM- A powerful thickening agent, and also has uses as a stabilizer to prevent

ingredients from separating. Most often used in sauces, salad dressings, and ice creams.

GELATIN- Colorless and flavorless, gelatin is used as a gelling agent in foods like marshmallow

and fruit snacks; can also be used as a thickener and is found in yogurts and broths.

GRANULATED MOLASSES- Molasses is a viscous by-product of the sugar refining process.

Sugar cane is crushed and the juice is boiled over and over. The result actually has a low sugar content, but high mineral and vitamin content. Granulated molasses can perk up spice rubs and breads, but also work as a unique garnish to frosted cakes, homemade caramels, or sprinkled over ganache-covered candies.

COCONUT POWDER- A fine, white powder used often in Asian cuisine; mix with milk if you

are out of coconut milk- add to chilled fruit soups, desserts, or puddings.

BE SURE TO CONTACT CENTRAL ILLINOIS SPICE COMPANY FOR

A FULL LIST OF OPTIONS ON NUTS, DRIED FRUITS, AND

BAKING SUPPLIES AT 217-367-8308!