Organic Herbs & Spices For Brewing Our Selection of fresh, top quality brewing herbs & spices will help you produce the perfect spiced beer, recreate a traditional beer style, or give you the added medicinal and health benefits of brewing with herbs and spices. A brief description of the primary medicinal benefits of each herb & spice is offered along with suggested amounts, but we encourage you to seek additional information from a book about herbal medicine or consult an herbalist if you wish to use these herbs for medicinal purposes. For inspiration & ideas, we recommend two books: Sacred and Herbal Healing Beers or The Homebrewer's Garden. Our organic herbs and spices are priced by the oz. One oz. is approximately 28 grams. We package the total weight of each spice that you order in one package to minimize excess packaging. We offer the following bulk discounts on all herbs and spices sold by the ounce: 2 to 15 oz: save 30¢ per oz. 16 oz. (1 lb.) or more: save 50¢ per oz. Fresh herbs & spices make a difference! If exposed to light, heat, or oxygen, they will lose flavor, aroma, and potency. This is why we package our herbs & spices in oxygen barrier plastic and store them in a cool, dark place. Bitter Orange Peel Bitter Orange has held an essential place in the classic Belgian Wit recipe as well as being a key ingredient in Triple Sec and other liqueurs. It is notably different from sweet orange peel in flavor. Adds a bitter citrus flavor with a touch of sour. Most brewing recipes call for 1/2 to 2 oz. per 5 gallon batch. Bitter Orange has been used for stomach complaints, nervous conditions, gout, sore throat, and as a sedative. It has has anti-inflammatory, anti-bacterial, and anti-fungal properties. #OS27 Organic Cacao Nibs (toasted) Certified organic and Fair Trade from Ecuador. Cacao nibs are the pure and raw form of chocolate with nothing added. The nibs are the flavorful inner part of the cacao bean that are cured after gathering and then carefully roasted to bring out the full chocolate flavor and aroma. Chocolate, cocoa and cocoa butter are made from cacao beans. They are great for brewing cocoa flavored beer, wine, mead, or liquors. Cacao nibs are also great to snack on! If you like dark, bittersweet chocolate, you might have to be careful because these can be addicting! The nibs can also be coarsely ground and added to coffee or brewed like coffee on their own for an amazing chocolate drink. In brewing, they can be added directly to the boil, or added to the secondary fermentor and allowed to steep for 5 to 10 days. If used in the boil, some of the natural bitterness of the pure cacao will be extracted, and with a little R & D they can be used to replace some of the bittering hops in a recipe. The cacao flavor is naturally great in porters and stouts, but the possibilities are many... try a cocoa Nut Brown or Celebration Ale, or perhaps a rustic red... Cacao contains high levels of suffer and Magnesium plus many other trace minerals and compounds. Cacao is known to trigger feelings of love and happiness due to high levels of phenylethylamine, and to diminish appetite due to high levels of MAO inhibitors (monoamine oxidase enzyme inhibitors). Cacao has diuretic properties and has been used as an aid for high blood pressure because it helps improve circulation and dilation of blood vessels. #OS22 Organic Cardamom Cardamon is a very pungent and aromatic spice which gives a signature flavor to whatever recipe it graces. The aromas are best released when the green outer husk is cracked open and the black inner seeds are released into the brew. A little goes a long way- just a few pods, or a scant few grams, can give a hint of flavor. Use .1 to .5 oz. for most recipes. Cardamom combines very well with cloves and cinnamon, and is often joined with ginger and vanilla. Essential in Chai flavored beverages. Cardamom has been considered an aphrodesiac through the ages, and its strong spicy flavors have been employed as a natural oral health regimine by chewing on the pods. It has been used medicinally for centuries as a carminative, stimulant, and to treat urinary problems. #OS28 Organic Chicory Root Chicory root has long been used as a beverage ingredient. The roasted root has a coffee like flavor and aroma which blends well with coffee and chocolate. Chicory is world famous as the key ingredient in coffee blends from New Orleans. In brewing use 1 to 8 oz. added at the end of the boil to infuse the smooth roasted flavor into the brew. Great for coffee or chocolate stouts, a fine example of a Chicory beer is Dogfish Head's Chicory Stout. Blends well with Cacao, coffee, dandelion root, and licorice. Chicory contains no caffeine, making it a satisfying alternative (or additive) to coffee. It imparts less bitterness than coffee does, and Chicory coffee blends are noted for thier smooth flavor and low acidity. Because it is more water soluble than coffee, a brewed beverage that is half coffee and half chicory should be made with half the amount of coffee you would normally use, plus half that amount of chicory (1 scoop of chicory for every 2 scoops of coffee). Since ancient times chicory has been used for liver disorders, and promoting health of the urinary system and kidneys. Consuming chicory can stimulate the cleansing of the body and enhances toxins removal. Medical research has shown it can reduce the heart rate, thus it can help counteract the stimulating effect of caffeine when blended with coffee. #OS8 Organic Ceylon Cinnamon Ceylon cinnamon is the highest grade cinnamon available. If you are used to cheap grocery store cinnamon, you will be delighted by the high quality and flavor of world renowned Ceylon cinnamon! Use 1/2 to 1 oz. of the whole stick in the boil to produce a deep, subtle cinnamon flavor or add crushed sticks to the secondary for a stronger, fresh cinnamon flavor & aroma. Cinnamon is effective as an appetite stimulant, and can help to relieve stomach & intestinal disorders. #OS2 Organic Whole Cloves Cloves can be a really important part of a distinctive holiday spiced beer. Also works well in dark, strong stouts blended with star anise, orange peel, or cinnamon. Has a powerful aroma and flavor, even in small amounts. Use 1 or 2 teaspoons in the boil, or in the secondary fermenter for a stronger clove flavor. Clove has powerful antiseptic properties, and can be used as a local anesthetic. It can also help to relieve gas, cramping, & nausea. #OS3 Organic Cocoa Powder- Dutch Process 8 oz. package If you are a serious chocolate lover a chocolate stout or a Mocha coffee drink is heaven on earth. The Dutch process produces a cocoa that is less bitter but full of flavor. For brewing, use 4 to 8 oz. added to the boil for a 5 gallon batch. The resulting beer might have some cloudiness due to the cocoa butter and oils in the powder. For chocolate coffee beans, toss just roasted coffee beans with a few tablespoons (adjust quantity to taste), or sprinkle on just brewed coffee. This powder is fabulous for all your baking recipes too! This chocolate is Fair Trade sourced, so the families that grew the cocoa were given a price that insures a living wage for thier efforts. "Dutch Processed" indicates that the cocoa was treated with a mild alkalizing agent (such as baking soda). This process results in a caffeine content of less than 0.1% in the final product. 10-12% cocoa butter. 8 oz. powder is packaged in foil for maximum freshness and quality. Sorry, we do not sell this item in bulk. #OS1 Organic Whole Coriander Coriander imparts a sweet, subtle, clove like flavor suitable to many beer styles, especially Belgian ales. It is really important to crack the coriander or grind it coarsly in a food processor to release the full aroma and flavor. Use 1/4 to 2 oz. in the boil for a more subtle flavor. Add crushed seeds to the secondary fermentor for a more pronounced effect, as the volatile oils in the seeds are more fully extracted by alcohol. Coriander aids in digestion, is an appetite stimulant, and can help to relieve constipation. #OS4 Organic Dandelion Root Use 1/2 to 2 oz. in the boil for unique, powerful bittering properties, or steep the same amount at the end of the boil to extract the many nutrients and medicinal properties. The root can also add a subtle nutty, coffee like flavor if toasted before adding to the beer at the end of the boil. Dandelion is a blood purifier, helps to cleanse the liver, reduces gallstone formation and bile duct inflammation, and has been shown to be effective in the treatment of pneumonia and respiratory illness. The root is high in many vitamins and minerals including iron, calcium, potassium, vitamin A, and vitamin C. In addition the health benefits of brewing with dandelion, the vitamins and minerals are useful as a nutrient source for the yeast. #OS5 Organic Elder Flower (dried) Elder flowers have long been used in beverage recipes, bringing the light fragrant scent of a summer garden and refreshing floral herbal flavor to world renowned beverages such as St. Germaine. To this day many still make the traditional elderflower champagne, which is simply a light sparkling herbal wine made with elderflowers and sugar. The aromatic character of elderflower pairs well with summer ales, Saisons, light wheat beers, or a twist on a Witbier. It blends well with citrus thus it is worth a try in a hoppy IPA to compliment the citrus flavors. For homebrewing 5 gallon recipes, use 1 to 2 oz. in the boil for a unique floral flavor and herbal bitterness, or steep 1 to 4 oz. at the end of the boil to infuse the delicate aromatic flavor of elder flower into a homebrew. Can also be used in the secondary fermenter in the same maner as dry hopping, or create an infusion with vodka, strain, and add at bottling. Elder flowers have diuretic, laxative, anti-inflammatory and antiviral properties. In traditional herbal medicine, elderflowers are used to treat allergies, colds, and other respiratory ailments. It is also commonly used to treat fungal and ear infections, and drinking elder flower tea can help in detoxification of the body by promoting perspiration and urine production. #OS6 Organic Ginger Root Ginger has long been used as a flavor for beverages, most notably ginger ale. Commonly found in holiday spiced recipes, ginger goes well in meads, lighter ales, and in small quantities to add a hint of ginger kick to wheats or Saisons. For a subtle ginger flavor, use 1/4 to 1 oz. in the boil or secondary fermentor. For a pronounced ginger character, use 2 to 4 oz. Ginger is a natural heart & blood stimulant, and helps to promote lower blood pressure. It is well know as an aid to digestion and stomach upsets, and has antiviral, antifungal, antibiotic, and antiseptic properties. #OS7 Organic Grapefruit Peel Grapefruit peel is an excellent substitute for bitter orange peel in a Belgian Wit. The dried peel retains much of the grapefruit characteristic which compliments beers hopped with a citrus character. Try this in Saison, IPA, or a holiday spiced beer. With the characteristic bitter and sweet flavors grapefruit can add just the right zing your your next special recipe. Use 1/4 to 1 oz. in the boil for more bitterness, or steep at the end of the boil or in the secondary fermenter for a sweeter taste. Grapefruit peel is a rich source of Vitamin C and antioxidant nutrients, most notably lycopene, which has been shown in a Harvard Medical Center study to reduce the risk of prostate cancer. #OS23 Organic Heather Tips & Flowers Heather Tips are an essential ingredient in traditional Scottish Heather Ale. Use in the boil to add bitterness, or at the end of the boil for the distinct floral Heather flavor and aroma. Heather adds an earthy, herbal flavor and a light floral peat moss and fresh mown hay aroma. In the boil, heather will add some bitterness- Heather was actually outlawed at one point in England because the Scots used Heather for bittering instead of importing English hops. Heather can also be added to the secondary fermenter, or used as a filter bed for the mash runoff. Use 1 oz. to 8 oz. during the boil or in the secondary fermentor. Heather has been used in traditional medicine to treat urinary & kidney problems, and has mild sedative properties. #OS24 Organic Hibiscus Flower Hibiscus is a pleasant flavor that goes well in fermented beverages when a sweet, fruity tart flavor is a desired quality. Has a rose/floral aroma and a sweet tartness with cherries and citrus.This works well in lighter ales such as Saisons, wheats, or mild ales. This is also an outstanding flavor in meads, ciders, and fruit wines. The color of hibiscus is ruby red, and in quantities over 1 oz per gallon the effect on the color of the finished beer can be significant- most often the finished beer will have a pink hue. Use 1/2 oz to 8 oz. for a 5 gallon batch depending on the effect desired. Studies have shown that drinking hibiscus tea can effectively lower high blood pressure and reduce high cholesterol levels in many individuals. Hibiscus is high in vitamin C and antioxidents, and has been used in many cultures over the centuries as a healthy tea drink which some find helpful for weight loss. #OS26 Organic Irish Moss Irish Moss (Chondrus crispus, also called Carrageen moss) is a seaweed commonly found in the North Atlantic. It is widely used in beer making as a clarifying agent. When Irish Moss is added during the boil it causes proteins to clump together, which makes them heavy enough to fall to the bottom of the kettle with the rest of the trub. Our organic Irish Moss is harvested from a protected area on the shores of Nova Scotia in Canada. Harvesters hand-rake the marine plants under closely controlled conditions to ensure purity, freshness and to safeguard the natural resource. The producer utilizes all natural processing methods to produce a clean, chemical free product. Irish moss was once a prized ingredient in traditional herbal medicines. Aside from the average 80% natural pectin content (unrefined carrageenan), Irish Moss is rich in calcium, sulpher, bromine, potassium, magnesium, and sodium. It can be used as an alternative to pectin for jams and jellies. When boiled in water it will completely dissappear, and then form a jelly when cold if the concentration is high enough. Because it is very easy to digest and its high nutrient content, Irish Moss can be used for digestive problems, diarrhea, as a laxative, and to treat ulcers. In the Carribean, Irish Moss is made into a thick drink flavored with spices such as ginger and cinnamon, which is widely believed to have aphrodesiac properties. Brewing Instructions: Use 1/2 to 1 teaspoon per 5 gallons. Add directly to the boil, for the last 20 minutes of boiling time. #OA10 Organic Juniper Berries An essential ingredient in the Finnish traditional beer Sahti, Juniper has a piney, bittersweet, slight citrus taste and aroma. In many traditional cultures, juniper has been used to ward off negative influences. Juniper has antiseptic, antiviral, and antibacterial properties that make it useful as a treatment for respiratory and digestive ailments. #OS9 Organic Lemon Peel Adds a zesty lemon citrus aroma and flavor that goes well with ginger, nettles, Yarrow, and coriander in spiced beers and meads. Lemon peel is a favorite ingredient in summer ales, and adds a unique tang to German wheat beers. Use 1/4 to 1 oz. in the boil for more bitterness, or steep at the end of the boil for a sweeter taste. Especially good in meads, Summer ales, and wheat beers. Lemon peel is astringent and high in vitamin C, and is most often used as a remedy for colds, or as an ingredient in tea. #OS16 Organic Licorice Root Imparts a mild, sweet flavor (not like licorice candy) and a dark color, and can dramatically improve head retention. Licorice has historically been an important brewing ingredient and is still used by some commercial breweries today. Use 1/4 to 1/2 oz. in the boil. The root is effective as an expectorant, to soothe sore throat, and has antibacterial properties. Licorice also aids in restoring adrenal glands and is an effective remedy for stress and excessive caffeine intake. #OS10 Organic Mugwort Long before hops became the just about the only herb used to make beer, many different herbs and spices went into beer, and mugwort (Artemisia Vulgaris L.) was often the brewers choice. Prior to the 17th century in Europe most beer was spiced with an herbal mixture called gruit. The exact blend of herbs and spices was often a closely guarded secret, but commonly used were mugwort, yarrow, cinnamon, nutmeg, and nettles. Mugwort has a mellow sage-like aroma, but it has strong bittering properties and is one of the best herbs aside from hops for this purpose. From 1/2 to 1 oz. of dried Mugwort for bittering is sufficient for a 5 gallon batch. Mugwort is often used in herbal medicine, and is very good for treating digestive disorders, as an antidepressant, and to calm nerves. #OS17 Organic Nettles Nettles have been used to make beer in many cultures and have a subtle, slightly ginger flavor and astringent properties. Use 1 to 2 oz. in the boil for bittering or steeped at the end of the boil to extract the nutrients and medicinal properties. Nettles are especially effective in treating kidney and liver problems as well as rheumatic and arthritic ailments. They are high in calcium, iron, potassium, magnesium, and Vitamin A, and have trace amounts of many other nutrients. #OS11 Organic Nutmeg Nutmeg has been a prized spice for centuries and is noted for its warm, sweet, slightly bitter flavor. Its delicate flavors are best captured in the whole nut, as many of the finer aromatic qualities will diminish quickly after grinding. The whole nutmeg can be grated or cracked open with a mallet or nutcracker. Use sparingly- 1/8 to 1 oz per 5 gallon batch, to taste. Combines well with cinnamon, orange peel, clove, and ginger and is often used in holiday spiced beer recipes. Nutmeg powder has been used in herbal remedies to relieve or prevent flatulence and to break up chest congestion, and the oil has been used as a rub to treat headaches and stomachaches. Its use as a mild hallucinogen is well known, and caution is advised to prevent a toxic overdose. We recommend using no more than 4 oz in a 5 gallon batch of homebrew. #OS29 Organic Orange Peel Adds a warm orange citrus aroma and flavor that goes well with ginger, cinnamon, and coriander in spiced beers and meads. This is a sweet orange peel, thus may not be appropriate for certain Belgian styles. Use 1/4 to 1 oz. in the boil for more bitterness, or steep at the end of the boil for a sweeter taste. Orange peel is not generally used in herbal medicine except to add flavor and sweetness, but it is high in vitamin C. #OS12 Organic Sarsparilla Sarsparilla is famous as the main ingredient in the beverage of the same name, and is also an essential flavor in most root beer recipes. For brewing it adds a pleasant aromatic root beer flavor that works well in dark beers or good old fashioned brewed from scratch root beer. Use 1 to 2 oz per gallon added to the boil for the last 20 to 30 minutes. Combines well with chicory, dandelion root, ginger, juniper, licorice, and anise. Sarsaparilla root has been used for centuries by the indigenous peoples of Central and South America for sexual impotence, rheumatism, skin ailments, and as a general tonic for physical weakness. Sarsaparilla has historically been used in herbal medicine to treat liver disease, and syphilis, and as a general tonic and blood purifier. #OS14 Organic Star Anise Use sparingly (1/4 to 1/2 oz. or 1 to 5 "stars") in the boil or in the secondary for a pronounced anise or black licorice flavor. Star Anise has a very pleasant licorice anise flavor and smell, and is often used to flavor liquors such as Sambuca, Pastis, or Absinthe. It will produce a pronounced licorice flavor especially pleasing in a licorice stout. It is also a popular flavor in many Christmas ales. Star anise is the dried fruit or seed pod from a small evergreen tree that grows in southwest china. In traditional medicine star anise has been used in tea form to treat colic and rheumatism, and chewing the seeds after meals can aid in digestion. #OS19 Organic Vanilla: Manufacturing Grade These are what makers of vanilla extract use to produce vanilla extract. A lower moisture content in these beans facilitates a higher extraction in alcohol, which means more vanillin and more vanilla flavor per oz. We sell these beans by the oz., minimum order is 1 oz. Expect 8 to 12 beans per oz. Organic vanilla beans are one of the best way to bring truly authentic vanilla flavor to your brews. The rich, smooth, and uplifting flavor of vanilla may be just what your next special recipe needs. Best used in the secondary fermenter, 2 to 6 beans for 5 gallons to taste will add a wonderful vanilla flavor to your brew. Vanilla has been known through the ages as an aphrodesiac, but also has the health benefits of being a soothing and relaxing antidepressant. Tests have shown it to have antioxident and anticarcinogenic properties. To avoid possible contamination, boil the vanilla beans for 15 minutes in a small amount of water, or soak in vodka or bourbon for a few days before adding to the fermenter. For a great Bourbon Vanilla Porter, soak 2- 4 beans in bourbon for 1 week then add to the secondary fermenter. You can soak 2 to 8 oz. of oak chips in the same bourbon with the vanilla for a bourbon barrel effect. Vanilla beans make a wonderful vanilla vodka for flavored drinks, or use to make your own homemade vanilla extract. For vanilla flavored coffee, cut a bean into 1 inch pieces, and mix in with freshly roasted coffee for a few days. Remove the pieces of vanilla just before grinding and brewing the coffee, or leave them in and grind with the beans (if your grinder can handle the vanilla) for a much stronger vanilla flavor.. #OS21 Organic Vanilla: Gourmet Whole Bourbon Beans These are the soft, oily beans most gourmet chefs are familiar with. Because of a higher moisture content they are more aromatic and also more prone to going stale than the manufacturing grade beans. For maximum freshness we package these beans in oxy barrier foil bags. These vanilla beans are grown in Madagascar, and we sell them by the bean. Organic vanilla beans are one of the best way to bring truly authentic vanilla flavor to your brews. The rich, smooth, and uplifting flavor of vanilla may be just what your next special recipe needs. Best used in the secondary fermenter, 2 to 6 beans for 5 gallons to taste will add a wonderful vanilla flavor to your brew. Vanilla has been known through the ages as an aphrodesiac, but also has the health benefits of being a soothing and relaxing antidepressant. Tests have shown it to have antioxident and anticarcinogenic properties. To avoid possible contamination, boil the vanilla beans for 15 minutes in a small amount of water, or soak in vodka or bourbon for a few days before adding to the fermenter. For a great Bourbon Vanilla Porter, soak 2- 4 beans in bourbon for 1 week then add to the secondary fermenter. You can soak 2 to 8 oz. of oak chips in the same bourbon with the vanilla for a bourbon barrel effect. Vanilla beans make a wonderful vanilla vodka for flavored drinks, or use to make your own homemade vanilla extract. For vanilla flavored coffee, cut a bean into 1 inch pieces, and mix in with freshly roasted coffee for a few days. Remove the pieces of vanilla just before grinding and brewing the coffee, or leave them in and grind with the beans (if your grinder can handle the vanilla) for a much stronger vanilla flavor. #OS20 Organic Wormwood Wormwood has been used in brewing fermented beverages since ancient times. Its powerful bitterness was prized by brewers, as were its strong antibacterial properties. Wormwood has a mild minty licorice aroma, but it has extremely strong herbal bittering properties and perhaps is the most potent bittering herb in existance. Wormwood is also a primary ingredient in the French drink Absinthe. 1/4 to 1/2 oz. of dried wormwood for bittering is sufficient for a 5 gallon batch. Wormwood has been used as a traditional remedy for treating intestinal worms for centuries, and is also useful for trating intestinal, liver, and galladder problems. Pure wormwood contains thujone, which can be harmful or even fatal if injested in large amounts. We recommend you consult a physician before using wormwood for medicinal purposes. Use this herb at your own risk. #OS18 Organic Yarrow Traditionally used as a bittering herb, for a mild bitterness and subtle, sage-like flavor. Use 1/4 to 1/2 oz. in the boil, or use in the secondary fermenter for a pleasing, aromatic effect. Yarrow has been widely used for millennia by cultures all over the world., and has been used as a brewer's ingredient for nearly as long. It has antiseptic and antibiotic properties effective in the treatment of colds, flu, and respiratory illnesses. It also aids in digestion, has mildly narcotic properties, and is a natural preservative. #OS13

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