Collection of 6 tropical spices
Exotic Flavors
The rainforest reveals its aromatic secrets through the exotic flavors of these tropical spices, created by mother Nature and cultivate in harmony with people and earth for your enjoyment and welbeing
Cinnamon/ Canela ( 1/4 cup) (Cinnamomum zeylanicum)
This popular baking spice comes from the dried inner bark of Cinnamon trees when dried, the bark strips curl into their familiar form. Organically grown in Costa Rica
Black Pepper/Pimienta negra (1/4 cup) (Piper nigrum)
The small berries of the vine Piper nigrum are fermented and sun-dried until they shrivel and turn brownish-black. Pepper is treasured the world over as the master spice.
White pepper/Pimenta blanca
The ripe pepper berry, dried to perfection, is hot but more subtle than black pepper. Often used in ligh-colored dishes, in the place of black pepper, in order to avoid the black specks.
Cardamom/Cardamomo (Elettaria cardamomum)
The dried pod of a tropical plant in the ginger family. Intensely pungent and sweet. A popular spice used to flavor tea and coffee. Grown locally on our farm
Allspice/Jamaica (Pimenta dioica)
This dried fruit which comes from a small tree that is native to the caribbean is called Allspice because its flavor suggest a blend of cloves, cinnamon, and nutmeg.
Nutmeg/Nuez Moscada (Myristica fragans)
Has a sweet, spyci flavor used in sausages desserts, eggnog, and more. These whole nuts will keep indefinitely. Just grate a bit as needed.
