Articles
Chopped Spearmint: Gentle Sweetness with Deep Roots
Chopped spearmint offers gentle sweetness and fresh herbal flavor, carefully preserved through controlled drying and chopping. Grown in regions like the Pacific Northwest, Europe, and North Africa, it enhances teas, savory dishes, and desserts with balance, brightness, and subtle aromatic depth.
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Chopped Peppermint: Cooling Clarity from Field to Pantry
Peppermint has a way of announcing itself before you ever taste it. The aroma is brisk and unmistakable, the flavor cooling and clean, with a natural sweetness that feels both refreshing and grounding.
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A Taste of America: The Wildcrafted Backbone of Maine's Flavor is Summer Savory
In Maine, flavor doesn’t shout, it settles in. It arrives not in bursts, but in layers. It sits in the bones of a stew left to simmer all day while the tide shifts outside the kitchen window. And no spice captures that steady depth quite like Summer Savory.
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A Taste of America: Smoked Paprika is the Heartbeat Heat of Louisiana
If Cajun country had a color, it’d be deep red Smoked Paprika, the kind of red that lingers on your tongue, stains your fingers, and carries the memory of every fire it’s touched.
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Gift Bundles That’ll Make Your Holidays Taste Like Home
If you are looking to give a gift that is cozy, useful, and downright delicious, Tradition Spice Company has your back like a good cast iron skillet.
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A Pinch of America: The Bold Breath of Mint of Kentucky's Table
With roads that roll like the Appalachian foothills and stories passed down in woodsmoke and fiddle strings, Kentucky knows what it’s about. And at the center of it, standing tall among cast-iron skillets and porch side jars of sweet tea, is a spice with real backbone: Mint.
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A Pinch of America: The Pulse of Kansas on Every Plate
Kansas doesn’t whisper. It doesn’t wait to be noticed. When the wind rolls across the Flint Hills, it doesn’t tiptoe, it roars. When storms gather on the horizon, they mean it. And when Kansans step into the kitchen, they don’t shy from flavor. They reach for Paprika.
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A Pinch of America: Dill Weed is the Spice of Iowa, the Prairie Herb with Quiet Power
In Iowa, flavor doesn’t arrive in grand entrances. It creeps in through the breeze off a bean field, weaves its way across a kitchen counter worn smooth by decades of rolling pie dough, and finds its place, softly but surely, on the edge of a plate. Dill weed, in all its feathery subtlety, belongs here.
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A Pinch of America: Chives are Indiana’s Quiet Burst of Flavor
Indiana is stitched together with work gloves and back porches, roadside stands and church suppers. It’s a place where the simple things last longest, and among those things sits an unlikely but fitting hero: chives.
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A Pinch of America: Garlic is The Quiet Zing that Sings Through Illinois Kitchens
In kitchens, tucked between the flour bin and the chipped ceramic salt crock, sits a staple that speaks volumes without raising its voice: garlic powder.
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A Pinch of America: Onion is the Unseen Backbone of Idaho’s Kitchen Table
Out here, in a place where the wind doesn’t care much for fences and the dirt is just as likely to sprout potatoes as it is to stay dust, people don't dress up their food to impress. They make it to last. And for that kind of cooking—rugged, slow-earned, and often cooked with one eye on the weather—dried onion isn’t just a spice. It’s a fixture.
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A Pinch of America: Dried Ginger is the Hawaiian Quiet Fire
Dried ginger moves in Hawaii. Not with noise, not with spectacle—but with certainty. A backbone flavor in a place known for volcanoes, crashing waves, and winds that change without warning.
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