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Pure Spices

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Thumbnail of Lemon Peel | Organic
Thumbnail of Licorice Root | Organic
Thumbnail of Mugicha (Barley Tea)
A staple drink in East Asia, Mugicha is the Japanese name for roasted and ground barley that is a favorite summer iced drink. In Korea, the name for barley tea is boricha, whilst in China it is called damai cha or mai cha. The taste can be quite robust when brewed warm, similar to roasted coffee, but becomes more smooth to the palate when chilled.
Thumbnail of Nutmeg | Organic
Thumbnail of Orange Peel | Organic
This delightful herbal can be steeped by itself, or can be added to your favorite cup of morning tea.
Thumbnail of Parsley Root | Organic
Parsley root, which is also called Petroselinum crispum, is high in vitamins A and C and contains iron, iodine and copper.
Thumbnail of Raw Chicory Root | Organic
Chicory root does not contain caffeine, although one example of chicory's use as a coffee substitute is found in New Orleans. Historically, when coffee trade was blocked in the harbor, local New Orleanlians began to use chicory instead. Today, chicory remains popular in New Orleans, and 'New Orleans Coffee' typically refers to chicory coffee often blending coffee with up to 30% chicory root.
Thumbnail of Roasted Chicory Root Granules | Organic
Chicory root does not contain caffeine, although one example of chicory's use as a coffee substitute is found in New Orleans. Historically, when coffee trade was blocked in the harbor, local New Orleanlians began to use chicory instead. Today, chicory remains popular in New Orleans, and 'New Orleans Coffee' typically refers to chicory coffee often blending coffee with up to 30% chicory root.
Thumbnail of Sarsaparilla Root | Organic
Sarsaparilla Root is commonly used as a flavoring for drinks, most notably root beer.
Thumbnail of Star Anise | Organic
Thumbnail of Turmeric | Organic
One of the most easily recognizable spices used in middle eastern cuisine, turmeric (Curcumas longa) has a slightly bitter, warm taste. A close relation to ginger, the turmeric shrub is primarily cultivated in southeast Asia and parts of Africa. It is often used as part of food seasonings for spicy curries and pungent mustards. Like other strong organic spices, turmeric is typically used in a ground form for culinary purposes.
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