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SpicesSEEDS AND BEANSDRIED FRUITSHERBS

Spices
Pepper
 
Basil
Bright green leaves of an herb of the mint family. Special affinity for tomato flavored dishes. Basil is available in both fresh and dried forms. Fresh basil and dried basil are completely separate entities, and may not always be freely substituted for each other. Fresh basil is the key ingredient in making pesto.

Pepper
 
Parsley
Bright green leaves of the parsley plant. There are several different varieties of parsley American, Italian, and Chinese or Mexican (see Cilantro ). Italian parsley has broader leaves, and a stronger flavor than its American counterpart. Fresh parsley, when chopped fine and sprinkled onto a dish before serving, adds a pleasant taste and freshness.

Pepper
 
Oregano
Light green leaves of members of the mint family. Two distinct types Mediterranean (Italian/Greek foods); Mexican (chili, Mexican, Tex-Mex foods).

Pepper
 
Cilantro
Also known as Chinese Parsley and Mexican Parsley. Cilantro has a distinctive flavor, and is an excellent addition to fresh salsa. Cilantro works well in marinades, and a large variety of other dishes. It comes either dried or fresh.

Pepper
 
Marjoram
Grayish-green leaves of a member of the mint family. Closely related to oregano, but has a milder, and more complex flavor.


Pepper
 
Rosemary
Green, needle-like leaves of a shrub of the mint family. Rosemary and lamb are closely associated, but it's also important in Italian herb blends, sauces and salad dressings. Has natural antioxidant properties.

Pepper
 
Bay Leaves
Large, olive-green leaves of the sweet-bay or laurel tree. Also "laurel." Goes with almost anything.

Pepper
 
Sage
Long, slender leaves (silver-gray when dried) of a member of the mint family. Three types "cut" is used for end products where sage should show. "Rubbed" is minimally ground and coarsely sieved to a fluffy consistency. "Ground" is sieved to a fine degree.

Pepper
 
Sumach
Sumach is a shrub, from six to fifteen feet high, consisting of many straggling branches, covered with a pale-gray bark, having occasionally a reddish tint. The leaves are alternate, consist of from six to fifteen leaflets, which are lanceolate, acuminate, acutely serrate, shining and green above, whitish beneath, becoming red in the fall. The flowers are greenish red, and fruit a small red drupe, hanging in clusters, with a crimson down, extremely sour to the taste, which is due to malate of lime.

Pepper
 
Linden Flower
The linden tree grows in many temperate regions of America, Europe, and Asia. It usually grows into a medium sized tree, with dark green leaves, and the linden tree flowers are yellow, or yellow and white in color.

Pepper
 
Onion
Bulbs of a biennial of the lily fancily. Dehydrated onion is available as powdered or granulated (for flavor alone) and in such large particle sizes as minced, chopped, diced and sliced.

Pepper
 
Garlic
Bulbs of a perennial plant, cousin to the onion and a member of the lily family. Dehydrated garlic is milled to particle sizes ranging from powdered, granulated and ground to minced, chopped and sliced.

Pepper
 
Bell Peppers
Bell pepper or sweet pepper is a cultivar group of the species Capsicum annuum. Bell Peppers are native to Mexico, Central America and northern South America. Today, Mexico remains one of the major pepper producers in the world.

Pepper
 
Carrots
The carrot is among the most widely grown and popular vegetables in the world, and is eaten in a number of ways, cooked and raw. In addition to being abundantly available at most grocery stores, carrots can also be easily grown at home in temperate climates.

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