Brewer's Best Herbs and Spices

Aurantium amarae pericarpium. Also called "Curaçau orange peel", these green-gray peels are one of the most popular specialty herbs on the market. They are used commercially by domestic brewers to duplicate the beer styles that put Belgium on the brewing

Citrus limon. Adds a lemon/citrus flavor and aroma. Great for Summer ales and wheat beers.

Thick slices of white meat of fresh & mature coconut full fat that is toasted to the desired color.

Can be used for an assortment of brewing needs. From sodas to beer

Cinnamomum cassia. Known principally as a flavoring for savory dishes in Asia and Africa and for its use in pastries and beverages, cinnamon has also found its way into recipes for spicy holiday ales and ciders, sodas, coffees and teas.

Coriandrum sativum. Ancient Egyptian and Sanskrit texts document the use of coriander for more than 3,000 years. The Chinese once believed the herb conferred immortality and in the Middle Ages it was put into love potions as an aphrodisiac. Coriander is

The flavoring agent we know as vanilla comes from the dried fruit of a Mexican species of vanilla orchid. Also known as Flat-Leaved Vanilla and West Indian Vanilla, this climbing, vine-like plant naturally occurs in Central America and is commercially cul

Hibiscus flower imparts berry-like, fruity and floral notes, while adding a vibrant pink/red color. Hibiscus flower can be added during the last five minutes of the boil or during secondary fermentation.

Lemongrass is great for adding hints of lemons zest with minor citric qualities. Lemongrass can be added during the last few minutes of the boil or during secondary fermentation.

Spearmint is used for its aromatic oil. Pungent, but mild aroma, spearmint is an ingredient in several mixed drinks, such as the mojito and mint julep. Sweet tea, iced are flavored with spearmint and is a summer tradition in the Southern United States.

Chamomile got its name from a Greek word which means earth apple? and many other words that meant apple since the plant often has a distinguishable apple-like scent. There are many names of the Chamomile like wild Chamomile, Hungarian chamomile, pineapple

Illicium verum. In times past, fresh star anise was chewed after each meal to aid digestion and to sweeten the breath. Used in specialty Belgian and holiday style beers, star anise has a flavor similar to licorice, yet is dramatically different when tast

Juniperus communis. Usually known as the principal flavoring in gin, it is also used to flavor beer and other beverages. Native Americans have utilized juniper for its healing powers and to relieve arthritis. In folk lore, juniper planted outside a front

Artemisia vulgaris. Mugwort was used in the Middle Ages to ward off evil possession and was a popular stuffing for roast goose. As the name implies, it was traditionally used in mugs of beer before the popularity of hops. Europeans frequently stuffed pil

Elettaria cardamomum. Cardamom is a distinctive spice from the same family as ginger. Its flavor, which has been described as a "spicy cola", combines well with coriander, cumin and orange, and often all are used together in specialty Belgian and Holiday

Zingiber officinale. The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived components, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Mature ginger roots are fibrous and nearly dry. Powd

Do not confuse the flavor of licorice with that of anise, which is not related and is quite different when tasted side by side. Licorice has been used for everything from cough remedies to ulcer cures. The root imparts a very characteristic flavor and is

Just in time for sun and sand fun, add sweet and tangy citrus flavors and make your summertime beer even more refreshing.

Aframomun melegueta. Also called "Grains of paradise", "Guinea grains" and "Melegueta pepper", these small seeds look like cardamom but have a character all their own. The spice is native to West Africa and during medieval times was used to flavor food.

Hemidesmus indicus. The herb takes its name from the Spanish "sarza" meaning a bramble, and "parilla", a vine. It is a misconception that sarsaparilla is the primary flavor of the beverage bearing its name. Refreshing sarsaparilla is made from a root bee

Citrus auratifolia. Often used to accent the flavors of foods and beverages, grown all year round and are usually sweeter than lemons. Lime is valued both for the acidity of its juice and the floral aroma of its zest. Commonly found in Wheat and Belgian

Aurantium dulcis pericarpium. While a cousin to the Florida orange, this sweet variety will not give your beer a metallic taste like the domestic version. If you're familiar with the taste of Cointreau or Grand Marnier, then you will be thrilled with the

Artemisia absinthium. The principal ingredient in the legendary liqueur Absinthe, wormwood use dates back to before 1600 BC. While used historically as a beverage ingredient, the FDA advises against the internal use of wormwood due to the substance thujo

Sambucus nigra. Native to the British Isles, the small dark colored elderberry makes an excellent "port" style wine. The appearance of berries on the bushes is said to have signaled farmers when to sow their wheat. The berries are also reputed to have be