Known for its eye-catching eight-pointed shape, star anise is the dried fruit of a small evergreen tree native to northeast Vietnam and southwest China. Despite its similar sweet, licorice-like flavor, it is not related to European anise or fennel.

Used in cooking and traditional medicine for thousands of years, star anise is a key ingredient in Chinese five-spice powder and the secret behind a fragrant bowl of Vietnamese pho. Its fragrant pods are packed with natural essential oils that release a rich, sweet warmth when simmered in broths, stews, hot apple cider, or chai tea.

Beyond its great flavor, star anise contains powerful antioxidants and has traditionally been used to aid digestion and help fight off colds. In fact, a natural compound extracted from star anise was long used as a primary ingredient in the production of Tamiflu, the common antiviral medicine!

The pods are harvested while still green and unripe, then dried in the sun until they turn their familiar reddish-brown color. Each arm of the star contains a shiny, pea-sized seed, but most of the intense flavor comes from the outer pod itself.

In traditional feng shui and folk customs, the stars were sometimes carried as good luck charms or used to bring sweet dreams.

ALLERGEN WARNING - AAPLD is not responsible for any reactions or sensitivities to any spice. Please be aware that spices may contain or come into contact with common allergens like dairy, eggs, soybeans, tree nuts, peanuts, fish, shellfish, or wheat. Stay safe! Cook with caution.

Despite its name, pumpkin pie spice contains no pumpkin! It is a blend traditionally made with cinnamon, ginger, nutmeg, cloves, and allspice, although recipes vary. It was created as a way to combine the spices commonly used in pumpkin pie.

The blend has been part of American cooking for generations. Early American pumpkin recipes used spices such as ginger, nutmeg, and allspice, and McCormick introduced its commercial pumpkin pie spice blend in 1934. The Pumpkin Spice Latte came much later. Starbucks introduced it in 2003, helping turn this classic baking flavor into a seasonal sensation.

Pumpkin pie spice is so aromatic because many of its spices contain natural essential oils that are released when heated, filling your kitchen with that familiar fall scent.

Pumpkin pie spice isn't just for pie. Try it in oatmeal, muffins, pancakes, or smoothies, or sprinkle it over roasted sweet potatoes, squash, carrots, or nuts. The spices add plenty of flavor with very few calories, fat, or sodium.

The spices themselves have diverse origins and histories, reflecting centuries of global trade and culinary exchange. Pumpkin, meanwhile, is native to North America, making pumpkin pie a delicious combination of a local ingredient and spices from around the world.

ALLERGEN WARNING - AAPLD is not responsible for any reactions or sensitivities to any spice. Please be aware that spices may contain or come into contact with common allergens like dairy, eggs, soybeans, tree nuts, peanuts, fish, shellfish, or wheat. Stay safe! Cook with caution.

Tajín is a popular Mexican seasoning made with a blend of mild chile peppers, lime, and sea salt. It has a bright, tangy flavor with mild heat and is designed to enhance food rather than overwhelm it. Tajín is especially popular sprinkled over fresh fruits and vegetables. Try it on watermelon, mango, pineapple, cucumber, avocado, tomatoes, or corn. It can also be used on salads, tacos, eggs, seafood, meats, snacks, and many other dishes. It is a versatile seasoning for meals, fruits, vegetables, and everyday snacks.

Tajín was created in Mexico and was introduced on December 23, 1985. The company's history describes its beginnings as a small operation selling the seasoning from store to store, one bottle at a time. After becoming successful in Mexico, Tajín was first exported to the United States in 1993. The brand later expanded internationally and began increasing its presence in mainstream American stores around 2012.

Tajín's story began in a Mexican kitchen. As a child, founder Horacio Fernández loved the chile sauce made by his grandmother, Mama Necha, who used seven different chiles. He especially enjoyed putting her sauce on freshly cooked corn. Years later, he developed a way to dehydrate the lime and chiles while preserving their flavor—and Tajín was born.

The name Tajín was inspired by the ancient archaeological site of El Tajín in Veracruz, Mexico, which the company's founder visited in 1985.

ALLERGEN WARNING - AAPLD is not responsible for any reactions or sensitivities to any spice. Please be aware that spices may contain or come into contact with common allergens like dairy, eggs, soybeans, tree nuts, peanuts, fish, shellfish, or wheat. Stay safe! Cook with caution.

Cajun Blackening Blend is a bold, flavorful seasoning from the culinary traditions of southern Louisiana. Cajun Blackening Blend is a versatile seasoning for fish, shrimp, chicken, steak, pork, roasted potatoes, vegetables, and even tofu. It is typically used to coat food before cooking over very high heat, creating a dark, flavorful crust. Despite its name, "blackened" does not mean burned. Instead, the spices toast and caramelize, giving the food its signature color and rich flavor. Whether cooked on the grill, in a skillet, or in the oven, this seasoning brings the bold flavors and rich culinary heritage of Louisiana to everyday meals.

Although cooks in Louisiana had long used similar seasoning techniques, Chef Paul Prudhomme popularized blackening across the United States in the early 1980s with his famous blackened redfish. Traditionally, blackened foods are cooked in a very hot cast iron skillet with a small amount of butter or oil to help form the flavorful crust.

Most Cajun Blackening blends contain paprika, garlic powder, onion powder, black pepper, cayenne pepper, thyme, oregano, and salt. Some recipes also include white pepper, cumin, or smoked paprika. The blend offers a smoky, savory flavor with a level of heat that depends on the amount of cayenne.

Cajun cuisine reflects the history of the Cajun people, descendants of French-speaking Acadians who settled in southern Louisiana after being expelled from what is now eastern Canada in the 1700s. Their cooking blends French, Spanish, African, Native American, and Caribbean influences, creating the hearty, flavorful dishes for which the region is known.

ALLERGEN WARNING - AAPLD is not responsible for any reactions or sensitivities to any spice. Please be aware that spices may contain or come into contact with common allergens like dairy, eggs, soybeans, tree nuts, peanuts, fish, shellfish, or wheat. Stay safe! Cook with caution.