You can trust Cabela’s legendary quality standards for unquestionable freshness and authentic taste in every package – no fillers here. From Mediterranean forests and Indian fields, to American plains and Jamaican jungles, we sought out the most-used traditional herbs and classic spices to bring a world of taste to your doorstep.
Allspice (ground) – Aromatic and intense with a uniquely sweet-and-spicy flavor that’s great for seasoning wild game. Picked green in the Caribbean and Central and South America for authentic quality, then cured and ground for long shelf life and peak flavor. 4 oz .
Basil (ground) – Commonly known as sweet basil, this exceptionally fragrant herb is grown in the United States and the northern Mediterranean region. Harvested when most tender, the leaves and stems are dried and ground to release its rich flavor. 3 oz.
Bay Leaves (whole) – Harvested around the Mediterranean, where the winds naturally dry the leaves to preserve essential oils, these premium-quality bay leaves give soups, stews, stuffing and meats a hearty flavor. 0.17 oz.
Caraway (ground) – Grown mostly in the Netherlands, its flavor combines dill and anise with subtle bittersweet undertones that complement sausages well. 4 oz.
Cardamon (ground) – Its sweet and spicy flavor adds mild heat and citrus notes to pickling cure. Ground from top-grade seeds grown in India, Guatemala and Ceylon. 4 oz.
Celery Salt – A salty, savory favorite that’s perfect for giving meats and soups a rich, full-bodied taste. 7.49 oz.
Celery Seed (whole) – Originally grown in China, France and India, these seeds add a pleasingly bitter zing to coleslaw, potato salad, sauerkraut and pickles. 4 oz.
Cinnamon (ground) – Ground fresh from aromatic bark harvested in Indonesia and Indo-China for the sweet, earthy flavor with spicy overtones – time-honored kitchen staple. 4 oz.
Cinnamon (sticks) – Use whole, or grind fresh to flavor your dishes with its trademark woody sweetness. Each stick is 2-3/4" long. Grown in Indonesia and Indo-China. 2.42 oz.
Cloves (ground) – Add zest to meats and broths with this traditional wild-game seasoning. Harvested in Zanzibar and Madagascar, the cloves are ground to maximize their robust flavor and overt spiciness. 4 oz.
Coriander (ground) – Made from the dried seeds of the cilantro plant, this fragrant-yet-mild spice can be used liberally for adding savory flavor with vaguely citrusy sweetness to smoked meats, stuffing, vegetables and soups. Grown mostly in Morocco and Yugoslavia. 3 oz.
Dill Weed (ground) – The crisp, mild taste of dill weed gives meats, dips, brine and other cures a fresh flavor. 0.75 oz.
Dill Seed (whole) – Sharper and more intense than dill weed, Indian dill seeds are highly aromatic and traditionally used in pickling to add the tangy taste people expect. 3.5 oz.
Fennel (ground) – Its distinct, anise-like flavor and aromatic sweetness make it one of the most popular flavorings for sausages, sweet pickles and boiled fish. Harvested in India and Romania. 3 oz.
Fennel (whole) – A crucial ingredient in Italian sausage, the delicate anise-like taste of whole fennel seeds delivers the fresh, sweet flavor you’re looking for in pickles, relish and meats. 3 oz.
Garlic (granulated) – Great for meat rubs and seasoning mixes, this savory classic sticks better to meats during cooking for more mouthwatering flavor. 4.5 oz.
Garlic (minced) – Add the taste and texture of finely chopped fresh garlic to whatever you’re cooking in a fraction of the time. 4.6 oz.
Garlic Powder – Finely ground for all-purpose versatility, use this kitchen standby as a time-saving, flavor-enhancing alternative to fresh garlic. 4.6 oz.
Garlic Salt – This popular mixture of salt and dried ground garlic is great in the kitchen or at the table for adding salty, savory garlic flavor to meats and vegetables. 8 oz.
Ginger (ground) – Ginger is renowned for its pungent flavor and rich spicy fragrance. This top-grade ground ginger root is grown in Jamaica, India and west Africa. 2.5 oz.
Jalapeño (crushed) – Use like crushed red pepper, but be careful, it has more of a kick. It’s rated hotter than cayenne. 1.25 oz.
Jalapeño (ground) – Bring the heat. Dried and ground for maximum hotness, this pepper has a well-deserved reputation for spicing up even the most bland dishes. 3 oz.
Mace (ground) – Traditionally used to season homemade bologna and hot dogs, this fragrant spice is ground from the thin covering between the nutmeg shell and its husk. 3 oz.
Marjoram (ground) – Grown in France, Chile and the US, it has a distinct minty-sweet flavor with herbaceous, oregano-like overtones that complement meat well. Great for rubs and sausages. 2.5 oz.
Mustard Seed (whole) – Traditionally used for sausage making and pickling, this versatile crowd-pleasing flavor enhancer is perfect in rubs and sauces, too. 5.5 oz.
Mustard Seed (cracked) – Spice up any dish. These little aromatic seeds deliver big mustard flavor with a sharp, potent taste that’s instantly recognizable. 2.5 oz.
Mustard Flour (ground) – Depend on this tried-and-trued flavor enhancer in your sausages and snack sticks, and when you need a binding agent with some kick. 2.5 oz.
Nutmeg (ground) – The potent, spicy-sweet flavor of this dessert-topping favorite is also a crucial ingredient in many meat recipes and rib-sticking holiday dishes. 4 oz.
Onion (granulated) – A labor-saving alternative to fresh onion. Made of dehydrated onions grown in the U.S. Great with meats, sauces, salads and rubs. 4.48 oz.
Onion Powder – This finely ground, dehydrated onion delivers the sweet, savory flavor you need for balanced, well-rounded seasoning. Use instead of fresh onion. 5.12 oz.
Onion Salt – It combines finely ground onion powder and salt for delicious flavor with a taste that’s less intense than real onion, adding versatility to your spice cabinet. 4.46 oz.
Onion (minced) – Use this time-saving flavor enhancer whenever a recipe calls for freshly minced onion. Great with meats, sauces, soups and rubs. 3.52 oz.
Oregano (ground) – Harvested in the Mediterranean, this herb is almost always used in tomato-based sauces and recipes. It delivers classic Italian flavor with its earthy taste. 2.5 oz.
Oregano (whole) – Dried for maximum flavor, this herb is grown in Greece and Italy for premium quality. It’s vital in Italian sausage-making and known for its slightly bitter, earthy taste. 1 oz.
Fancy Paprika – Add the rich, full-bodied flavor of these finely ground chili peppers for a mildly sweet, restaurant-quality taste. Great for dusting on appetizers and sides for a professional-looking finishing touch. 4 oz.
Parsley Flakes – Grown in the U.S., the flaky, dehydrated leaves of this crisp-tasting herb have a mild, yet distinct flavor. Great for garnishing. 0.5 oz.
Black Pepper (cracked) – Give store-bought meats and wild-game roasts a handful of succulent, peppery flavor. Great in rubs and spice mixes. 3 oz.
Black Pepper (table) – No table is complete without it. Perk up almost every meal with a flavorful kick. Harvested in India, Borneo and Indonesia. 3.36 oz.
Black Pepper (whole) – Whole black peppercorns harvested in India, Borneo and Indonesia. 4 oz.
Chili Pepper (ground) – Make it hot. This powder is ground from the hottest member of the chili pepper family. Its fire-breathing flavor has faintly sweet notes that make it a worldwide favorite. 4 oz.
Red Pepper (ground) – Give any dish a tastebud-scorching kick. Great in sausages, snack sticks, pickles and jerky. Harvested in the U.S., India and Pakistan. 4 oz.
Red Pepper (crushed) – Spice up sausages, pickles, meat rubs and relish with this pungent, hot-tasting pepper. Keep adding it to achieve your desired hotness level – go from mildly hot to absolutely scorching. 3 oz.
White Pepper (ground) – Give sauces, sausages, seafood and soups a peppery taste without any black flakes. White peppercorns are the light-colored inner fruit of husked, mature black peppercorns grown in India, Vietnam and Indonesia. 5 oz.
White Pepper (whole) – Whole white peppercorns from India, Vietnam and Indonesia. Great in light-colored dishes and a staple of European cuisine. 4.48 oz.