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Please click on the Item Name for a full Description.

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      New Mexico Chiles

      2,000 to 10,000 Scoville Units

      Possessing a sweet, earthy flavor, the New Mexican Chile is most often used to make many of the classic New Mexican red sauces such as Chile Colorado.  Try adding it to stews, sauces, dry rubs, and marinades.  Related to the Anaheim chile but typically is a bit hotter.

      $5.50

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      Nigella ~ Certified Organic

      “Nigella sativa”

      Also called blackseed, black caraway, or black onion seed. Dry roasted nigella seeds flavor curries, vegetables and pulses. The black seeds taste like oregano and have a bitterness to them like mustard-seeds. It can be used as a “pepper” in recipes with vegetables, salads and poultry.

      $5.00

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      Nutmeg Powder ~ Certified Organic

      “Myristica fragrans”

      Nutmeg is the hard brown seed from the nutmeg tree and has a warm, spicy sweet flavor. Nutmeg is used in Indian cuisine in both sweet and savory dishes, featured in cheese sauces, and is a traditional ingredient in mulled wine and cider.

      $7.50

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      Nutmeg, Whole ~ Certified Organic

      “Myristica fragrans”

      Nutmeg is the hard brown seed from the nutmeg tree and has a warm, spicy sweet flavor. Nutmeg is used in Indian cuisine in both sweet and savory dishes, features in cheese sauces, and is a traditional ingredient in mulled wine and cider.

      $7.50

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      Onion Granules ~ Certified Organic

      “Allium cepa”

      Onion is an excellent addition to many dishes. The granules have the benefit of the flavor without the tears.  It is one of the most widely used seasonings in cuisines around the world and pairs well with garlic, meats, and most vegetables.

      from $5.00

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      Orange Peel ~ Certified Organic

      “Citrus sinensis”

      Orange peel is derived from the outer skin of the sweet orange and can be strongly flavored.  It is commonly used in teas, mulling spices, marinades, and both sweet and savory dishes.  Try adding to rice while it is cooking for a delicious change.

      $4.75

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      Oregano Leaf ~ Certified Organic

      “Origanum vulgare”

      Oregano’s flavor is aromatic, warm and slightly bitter. Oregano is one of the most widely used herbs in the world.  Essential to Greek and Italian cuisine, it pairs well with tomatoes, lemons, olives, and highly spiced foods.

      $4.75

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      Oregano, Mexican ~ Organic

      “Lippia graveolens”

      An aromatic shrub that is closely related to Verbena, Mexican Oregano is similar to its Greek cousin, but has been described as having a sharp bite with a subtle sweetness and hints of citrus.  It is often used to flavor pork, fish, beans, soups, salsas, and tomato based sauces.

      $5.00

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      Paprika Powder ~ Certified Organic

      “Capsicum annuum”

      Paprika is a spice made from the grinding of dried sweet red bell peppers. The color varies from bright orange-red to deep red, depending on the peppers used.  It is used to both flavor and color dishes, and is essential to many European sausages and goulash.

      from $5.00

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      Paprika Powder, Smoked Hot

      “Capsicum annuum”

      Pimenton peppers are slowly dried in oak-fired ovens resulting in this smoky and slightly hot paprika.  It will makes a nice addition to your culinary arsenal and is sure to add depth and great flavor to everything from deviled eggs and soups to Paella.

      from $5.00

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      Paprika Powder, Smoked Sweet

      “Capsicum annuum”

      Slowly dried over oak fires, the sweet bell peppers take on smoky overtones before being ground.  Indispensable in making Chorizo and Paella, it will add new depth to simple dishes from Roasted Chicken to Deviled Eggs.

      from $5.00

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      Parsley Leaf ~ Certified Organic

      “Petroselinum neapolitanum”

      Parsley was cultivated as early as the third century B.C.  It is often used for sauces such as the famous German Green Sauce. Parsley is an essential ingredient in Chimichurri and is commonly used as a light flavored garnish for soups, sauces, and pasta.

      $4.75

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      Pasilla Negro Chile Powder

      1,000 ~ 2,000 Scoville Units

      This chile has a rich earthiness with hints of bitter chocolate and fruit.  Combined with Ancho and Mulato, it forms the Holy Trinity of chiles used to make moles.

      $5.00

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      Pasilla Negro Chiles - Whole

      1,000 to 2,500 Scoville Units

      With a deep black color and raisin-like aroma, the Pasilla, along with the  Ancho and Mulato, form the “Holy Trinity” of chiles used to make moles.  With hints of bitter chocolate and berries, it is excellent in sauces and with seafood.

      $5.50

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      Pepper, Long ~ Certified Organic

      “Piper longum”

      A close relative of the black pepper plant, with a similar, though generally hotter, taste. The flavor is deep and complex;  an earthy pungency, a hint of cardamom and nutmeg and the spicy heat of chile. The long peppers look like tiny cattails and once ground, roasted or simply snapped in two, they release an incredible floral bouquet.

      $5.50

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      Pepper, Sichuan ~ Certified Organic

      “Xanthoxylum peperitum”

      Also spelled Szechuan, these are actually the dried berries from the Chinese Prickly Ash bush. Sichuan pepper has a unique aroma and flavor that is not hot or pungent like black or white pepper, or chile peppers, but has slight lemony overtones and creates a tingly numbness in the mouth.  Essential to Chinese and Japanese cuisine.

      $5.50

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      Peppercorns, Black ~ Certified Organic

      “Piper nigrum”

      Black pepper is produced from the unripe berries of the pepper plant. The berries are cooked briefly in hot water, to clean and prepare them for drying. They are then dried in the sun or by machine for several days, during which the fruit around the seed shrinks and darkens into a thin, wrinkled black layer.

      from $5.50

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      Peppercorns, Black, Smoked ~ Certified Organic

      “Piper nigrum”

      The unripe berries of the pepper plant are briefly washed in hot water and then dried for several days before being carefully smoked to perfection.  Try in place of regular pepper to add depth and a unique flavor your favorite foods.  Excellent on meats and in cheese dishes.

      $5.50

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      Peppercorns, Green ~ Certified Organic

      “Piper nigrum”

      Green peppercorns, like black peppercorns, are made from the unripe berries.  However, they are freeze-dried rather than being dried in the sun.  They are a bit milder and more aromatic than black pepper with a slight note of cloves.  They easily add elegance and sophistication to even a simple dish.

      $5.50

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      Peppercorns, Pink ~ Certified Organic

      “Schinus terebinthifolius”

      Also known as Christmas berry, the pink peppercorn is actually the dried, ripe berries of the Baies Rose plant.  They have a sweet, fruity, and mild taste, are very aromatic, and yet are not pungent. They complement pork, poultry, wine and cream sauces, seafood, and vegetables. They are also used in desserts and ice cream.

      $6.00

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      Peppercorns, Quatre Pepper Blend

      A lively mix of smoked black peppercorns, white peppercorn, green peppercorn and the rare pink “Christmas Berry”.

      $5.50

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      Peppercorns, Tri-color Blend ~ Certified Organic

      “Piper nigrum”

      A savory and flavorful mix of black, white, and green peppercorns.  This blend will add a depth of flavor as well as mild heat to all your dishes.  Excellent on grilled meats and fresh vegetables.

      $5.50

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      Peppercorns, White ~ Certified Organic

      “Piper nigrum”

      White pepper is the seed of the pepper plant. This is usually accomplished by soaking fully ripe berries in water for about a week, during which the flesh of the fruit softens and decomposes. Rubbing then removes what remains, and the naked seed is dried.  White Pepper has a rich, at times wine-like hot flavor that pairs well with strong meats and stews.

      $5.50

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      Peppermint Leaf ~ Certified Organic

      “Mentha piperita”

      A hybrid of Spearmint and Watermint, Peppermint has a high menthol content and is added to drinks and fruit dishes as a garnish. It is used for  seasoning jams, jellies, salads, soups, stews, purees, and sauces as well as gravies, and makes an excellent tea.

      Precautions: None known.

      $4.75

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      Poppy Seed ~ Certified Organic

      “Papaver somniferum”

      Poppy seeds have a mild sweetish aroma which is brought out by roasting or baking. They are used in everything from baking to curries and chutneys.

      from $5.25

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      Puya Chiles

      5,000 to 15,000 Scoville Units

      Also known as a Pulla, it has a light fruity flavor with a hint of licorice.  Similar to a Guajillo, it has a more intense pungent heat.  Use in stews, sauces, marinades, and rubs.

      $4.00

      Save 20%

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      Rose Petals, Red ~ Certified Organic

      “Rosa centifolia”

      The flavor is reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. Petals can be sprinkled on desserts or salads or freeze them in ice cubes and float them in drinks. They are also used in syrups, jellies, butters and sweet spreads, as well as Arabic and Indian cuisine.

      Precautions: Avoid taking rose oil internally if you suffer from gallstones.

      $4.50

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      Rosemary ~ Certified Organic

      “Rosmarinus officinalis”

      The flat, pointy, needle-like leaves of the Rosemary plant are dark green on the top and a silvery white on the underside and are often used to flavor soups, sauces, chicken, lamb, and pork as well as root vegetables. They have a spicy pine aroma and flavor with a bitter, astringent taste.

      $4.75

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      Saffron, Persian

      “Crocus sativus”

      This is Grade A1 Sargol Saffron.  Sargol contains only the stigmas of the Crocus and none of the style or thread.  The style has no culinary value as all of the coloring and flavor is concentrated in the stigma.  Saffron is water soluble and should be “steeped” prior to adding it as an ingredient.

      $14.25

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      Sage Leaf ~ Certified Organic

      “Salvia officinalis”

      Sage is considered to have a slight peppery flavor. In Western cooking, it is used for flavoring fatty meats, cheeses, and some drinks. In the United States and Britain, sage is used with onion for poultry or pork stuffing and also in sauces. Germans often use it in sausage dishes and it is also common in Italian cooking.

      $5.00

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      Sage Leaf, Ground ~ Certified Organic

      “Salvia officinalis”

      Sage is considered to have a slight peppery flavor. In Western cooking, it is used for flavoring fatty meats, cheeses, and some drinks. In the United States and Britain, sage is used with onion for poultry or pork stuffing and also in sauces. Germans often use it in sausage dishes and it is also common in Italian cooking.

      $5.00

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      Savory, Winter ~ Certified Organic

      “Satureja montana”

      Winter savory goes very well with both beans and meats, very often lighter meats such as chicken or turkey, and can be used in stuffing. It has a strong peppery, spicy flavor while uncooked but loses much of its flavor under prolonged cooking.

      Precautions: Should not be used in medicinal dosages while pregnant.

      $4.75

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      Sesame Seeds, Black ~ Certified Organic

      “Sesamum indicum”

      Sesame seeds are one of the first recorded seasonings. They have a nutty, sweet aroma with a milk-like, buttery taste. The famous phrase, “Open sesame,” reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity.  Sesame seeds are essential to the cuisines of much of Asia and the Middle east.  The black seeds provide a striking contrast when used as a garnish on rice.

      from $4.75

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      Sesame Seeds, White ~ Certified Organic

      “Sesamum indicum”

      Sesame seeds are one of the first recorded seasonings. They have a nutty, sweet aroma with a milk-like, buttery taste. The famous phrase, “Open sesame,” reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity.  Sesame seeds are essential to the cuisines of much of Asia and the Middle east.

      from $4.75

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      Smoked Serrano Chile Powder

      8,000 ~ 22,000 Scoville Units

      Matured on the vine to a bright red, the Serrano is then slowly smoked.  This creates a lingering spicy flavor, with hints of berry and a rich depth.  Excellent in sauces, stews, and casseroles.

      $5.00

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      Smoked Serrano Chiles

      8,000 to 22,000 Scoville Units

      Matured on the vine to a bright red, the Serrano is then slowly smoked. This creates a lingering spicy flavor with hints of berry and a rich depth.  Primarily a savory  chile, it is excellent in sauces, stews, and casseroles as well as chili.

      $5.50

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      Spearmint Leaves - Certified Organic

      “Mentha spicata”

      Spearmint has a mild, sweet fragrance and aroma, a little milder than peppermint. The leaves are used to flavor mint jelly, sauces, salads, soups, stews, curries, rice, meat, fish and vegetables dishes.  Spearmint is also an ingredient in several mixed drinks, such as the mojito and mint julep.

      Precautions: None known.

      $4.75

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      Star Anise ~ Certified Organic

      “Illovium verum”

      Star anise is the seed pod of an oriental evergreen tree. The flavor is powerful and licorice-like, more pungent and stronger than anise.  It is widely used in Chinese and Indian cuisine.  Try adding it to the water in which strong vegetables such as turnip or cabbage are cooked to mellow the flavor.

      $5.00

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      Sumac Berry Powder ~ Certified Organic

      “Rhus coriaria”

      Sumac is a spice that comes from the berries of a wild bush that is native to the Mediterranean and parts of the Middle East, notably Iran, and is naturalized to most of the United States.  Sour and astringent, sumac berries are used in place of lemon peel in much Lebanese and Turkish cooking. *contain salt

      from $6.00

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      Tarragon Leaves ~ Certified Organic

      “Artemisia dracunculus”

      Tarragon has an aromatic property reminiscent of anise. It is commonly employed as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. Tarragon complements fish, meat, soups and stews, and pairs well with tomato and egg dishes.

      $5.00

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      Thyme Leaf ~ Certified Organic

      “Thymus vulgaris”

      Thyme is the leaf of a low-growing shrub in the mint family.  It is often included in seasoning blends for poultry and stuffing and is commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes and is frequently paired with tomatoes.

      $4.75

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      Turmeric Root Powder ~ Certified Organic

      “Curcuma longa”

      Turmeric, essential to curry powders, is a member of the ginger family. It and has a light, musky flavor along with a brilliant golden orange color. It has been used for thousands of years to dye cloth and to add coloring to foods.

      from $5.00

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      Urfa Pepper

      4,000 ~ 8,000 Scoville Units

      The Urfa Pepper, also known as Isot Pepper, is grown in the Urfa region of Turkey.  It is sun dried during the day and then wrapped and sweated at night.  This produces a pepper with a wonderful smoky, raisin-like flavor that is reminiscent of dried fruits and tobacco.

      from $5.50

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      Vanilla Beans, Tahitian ~ Organic

      “Vanilla tahitensis”

      Due to a crop failure due to a storm there is a shortage of vanilla beans that has effected the pricing. 

      Vanilla is actually the  fruit of an orchid. Tahitian beans are more delicate than Bourbon with a stronger aroma. They are flowery, fruity, with a hint of anise and a smooth flavor. Real vanilla adds an incomparable richness to custards, ice cream, caramel, coffee, and creme brulee. Contains 2 beans.

      $12.00


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