Home Ingredient Sourcing Products: Food Safety Sustainable Sourcing Supply-Chain Transparency Mission Statement Client Log In Contact Us
Send us a Message
 
502-365-9919 | Send us a message
 
Spice Guides

We handle all aspects of getting our product from the source to your warehouse

Golden Hill Ingredients strives to provide safe, affordable, quality ingredients from around the world to our U.S. food processing customers. We are totally transparent on where our products come from and how they are processed. Our success depends on the trust of our customers

Whole Black Pepper
A fresh spice, adds a nice "bite" of flavor to any dish.
Originally grown in India and is now cultivated in other tropical regions. Currently, Vietnam is the largest producer.
Used in many sauces, rubs, seasonings, and soups. Added to most dishes such as meats, fish, potatoes, and other salads.
Ground Ginger
Hot, fragrant spice.
Grows in India, originated in the tropical rainforest in Southern Asia.
Used for baking or cooking in many Indian and Asian dishes.
Ground Nutmeg
Strong yellow color with a pungent warm feel and flavor.
Has scents of orange and ginger. India, China, and the Middle East.
Key ingredient in many curries and baked goods.
Ground Tumeric
It is piquant yet sweet, similar to cinnamon but has more of a bite. Less intense than its sibling, mace
Warm climates throughout the world. Indonesia, Grenada, New Guinea, West Indies and like climates.
Primarily used in baking, it is often found in cakes, cookies, and in savory dishes like soups, sausages, meats, soups, and preserves.
Ground Clove
Earthy, sweet flavor often paired with cumin and cinnamon.
Primarily harvested in Bangladesh, Indonesia, India, and Madagascar.
Used in sauces, marinades and rubs, as well as baked Autumn sweets.
Ground Chili
Smooth mildly spicy flavor.
Originated in the Americas, especially cultivated now in Peru.
Used in seasonings specifically in Mexican and Southwestern dishes.
Whole Caradmom
Relates to the ginger family and has a warm, bitter, slightly lemon flavor.
Native to India but other countries such as Sri Lanka have begun to cultivate it
Commonly used in cakes, cookies, and meat dishes.
Ginger
Hot, sharp flavor.
Grows in India, originated in the tropical rainforest in Southern Asia.
Used in tea form for medicinal purposes such as upset stomach or in many Asian dishes.
Whole Chili
Mildly spicy warm flavor.
Originated in the Americas, especially cultivated now in Peru.
Used in many Mexican and Southwestern dishes such as salsas and chill.
Whole Cumin
A seed that has an earthy, distinctive flavor.
Native from the east Mediterranean to Pakistan/India.
Blends well with seasonings and sauces. Used widely in soups, breads, sausages, and Indian curies.
Ground Cassia
Warm concentrated aroma and flavor, but subtly sweet.
Also called Saigon or Vietnamese cinnamon.
Used in sweet dishes like cakes or in coffee or hot cocoa.
Not Pictured
Mace
Dill seed
Cinnamon
Celery seed whole/ground
Fennel seed whole/ground
White Pepper whole/ground
Fenugreek whole/ground