Spices at Penzeys Spices Specialty Spices

Ajwain Seed (aka Ajowan) from Pakistan, a traditional addition to many Indian and Pakistani dishes
Annato Seed a must for South American, Caribbean, Mexican, and Spanish cooking
Charnushka (aka Nigella Sativa) tiny, black, smoky flavored seeds found atop Jewish rye bread in New York
French Four Spice a salt-free seasoning, traditionally used for pork, beef and rabbit
Galangal close relative of ginger, has a flavor that is similar to ginger, but more flowery and intense
Kala Jeera prized by Indian and Pakistani cooks, it is used in small amounts due to its exotic flowery flavor
Mahlab the pit of a sour cherry, it is a sweet/sour, nutty addition to breads, cookies and biscuits
Sumac it has a flavor that is similar to that of lemon juice or vinegar, but is milder and less acidic
Zatar a traditional, popular blend of the Middle East