Annatto seeds are the dried reddish seeds of the Annatto Tree that give food a bright orange-yellow tint.

They are usually cooked first in hot fat; then the seeds are discarded. Often they are ground to a powder and stirred into such foods as butter for color.

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Ground Cinnamon, (pronounced - grownd SIN-uh-muhn) is the ultimate aromatic kitchen staple found in pantries worldwide. Harvested from tree bark, this warm, woody powder brings cozy depth to both sweet bakes and savory stews. This marvelous spice has been traded for thousands of years, once so rare it was fit for kings. Today, it stands ready to elevate your breakfast table, infusing a sweet heat that perfectly cuts through rich custard bases and transforms ordinary bread into a memorable feast.

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Ground nutmeg is a spice made by grinding the seed of the nutmeg tree, aka Myristica fragrans, into a fine powder. The nutmeg tree is unique in that it produces two spices: nutmeg, from the seed itself, and mace, from the seed covering.

Nutmeg has a warm, slightly sweet flavor and is used to add depth and aroma to various dishes.

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