FAQ

What are the best baking spices for cookies, cakes, and pies?

The classics carry most baking: cinnamon (Cassia for bold, Ceylon for delicate), nutmeg, allspice, clove, cardamom, and ginger. For pies and quick breads, ready-made blends like Apple Pie Spice and Pumpkin Pie save time. A touch of orange or lemon peel adds brightness, and lavender or rosemary work beautifully in shortbreads and scones.

What's the difference between all the Cassia and Ceylon cinnamon?

We carry Cassia and Ceylon cinnamon in several forms. Cassia is bold and spicy, the familiar "cinnamon" flavor, and comes ground, in sticks, or in chips. Ceylon is milder, more delicate and floral, available ground or in flakes. Sticks and chips are great for mulling and simmering, while ground is best for baking.

Should I use whole or ground spices for baking?

Ground is faster and gives even distribution through batters and doughs, which is why most baking recipes call for it. Whole spices (nutmeg, cardamom pods, vanilla beans) have more vibrant flavor since they haven't started losing aromatics; grate or grind them fresh for noticeably better results. A magnetic nutmeg grater makes this easy to do per recipe.

Do I need to buy vanilla extract, or can I make my own?

You can absolutely make your own, and it's often better than store-bought. Our Vanilla Extract Kit gives you everything you need: vanilla splits, a swing-top bottle, and a recipe card. Extract takes 6-8 weeks to develop, so start ahead of when you'll need it. For a faster option, our Vanilla Paste Kit is ready in an afternoon and replaces extract 1:1.