JONES MILL HOUSE FLAVORS for all the cooks in your life!

When you purchase herbs and spices in the supermarket you have no idea how old they are and how they were grown. We supply a growing line of flavors to use in all sorts of cooking and baking — some are unusual and international. Use them to create really interesting dishes.

Our current line includes:

  • Dried Herbs & Spices
  • Pepper Powders
  • Citrus Zests
  • Flavored Sugars
  • Pepper Salts

All of these are available at Gilmanton’s Own Market and directly from us. See explanations, below

Dried Herbs & Spices 


  • Coriander seed: So many uses for coriander seed — use them whole or ground. Toast them for enhanced flavor. Here’s a current favorite of ours: Oven Fries with Coriander Seeds. Yum.
  • Dried Celery: This is dried cutting celery — a form of celery much more concentrated and tasty than usual celery. These dried celery flakes are useful wherever you might usually use celery, or simply as a flavorful herb. Put some in soups, stews, stir fries, salads, in your tuna salad. Just keep it on your shelf — no need to worry about needing a little celery and watching most of it die in the fridge.
  • Mint: Who doesn’t love the taste of mint? So many ways to use it — try a simple but elegant Steamed Carrots & Mint recipe.
  • Parsley: Use dried parsley in any recipe that calls for a little parsley.  Use it as a garnish  — just sprinkle a little on to make it pretty.
  • Rosemary: A member of the mint family, rosemary loves garlic and olive oil. Part of an easy rub for all kinds of meat.
  • Sage: A member of the mint family, sage is an important part of many types of European cooking. And, it’s a favorite for stuffings. Try the classic pasta mix of sage, butter, and parmesan cheese.

Pepper Powders

We grow many different kinds of peppers from different regions of the world. Many of these are usually used as dried powders in cooking, especially to preserve and use their wonderful flavor throughout the year. We list the SHU (Scoville Heat Units) for each pepper when we have it — this is a widely- agreed scale to estimate how hot a pepper is, but it’s only an estimate because the hotness depends on the seed stock and growing conditions. A lot of people are familiar with jalapeños — if so, use that as your comparison.

You can experiment with any of these peppers whenever you want a pepper kick. We use some of them instead of regular table black pepper. If you like Mexican cooking, these are the peppers for you — commonly used in Mexico, you can’t find them in any other local stores. Here’s an example of a Mole Amarillo dish that can be used with any of the Mexican peppers — or a combo!

We currently have:

  • Chilhuacle Amarillo (Mexican): A beautiful yellow Oaxacan pepper used in mole sauce. Order it directly from us.
  • Chilhuacle Rojo (Mexican): Gorgeous red Oaxacan pepper used in mole sauce. Order it directly from us.
  • Guajillo Pepper Powder (Mexican): Guajillos are very popular Mexican chilies — spicy and a little citrusy. Widely used in Mexico food, but nice and flavorful wherever you need spicy pepper. (2,500-5,000 SHU)
  • Hungarian Paprika: This isn’t the tasteless commercial sweet paprika. It is Hungarian paprika with a nice kick and good flavor. We think it is tastier than cayenne and a good substitute. (1,000 SHU)
  • Jalapeño Pepper Powder: A nice hot powder using the familiar little pepper. (2,500-8,000 SHU)
  • Negro de la Valle Pepper Powder (Mexican): A very tasty sweet but spicy pepper from Northern Chihuahua, Mexico. Harvested and dried when it has ripened to its fully brown color — a richer taste than some medium hot chiles. Used in the classic Mexican dish Chile Colorado — use it a one of the chiles. You can also use it to substitute for Chilhuacle Negro peppers in a mole sauce.

Citrus Zests

We dry citrus zests and powder them. Use them in place of fresh zest or soak the powders when you need a little bit of juice. But a pinch or a little spoon of citrus zest has so many great uses. Put some in your baking or in frostings. Throw a little in stew or casserole for tiny tang of citrus that will make a difference even without giving a strong flavor. Citrus zests are great in salad dressings. The Zests we have now include:

  • Grapefruit: A little tart grapefruit flavor works nicely in salad dressings, stews, mixed drinks — you won’t find recipes asking for it, but think about the flavor and where it will work for a little unusual citrus flavor.
  • Lemon: How many times have you needed lemon zest or juice and had no fresh lemons?
  • Lime: Like all the zests, great in a mixed drink, or good wherever you are supposed to use a little lime juice but don’t have fresh.
  • Orange: So many uses for a little orange flavor.
  • Sumo Mandarin: A cross between a mandarin and a navel orange. It tastes like a rich, sweet, somewhat aromatic orange. Lovely. We use it a lot.

Flavored Sugars

These are wonderful for use in baking, in tea, or wherever else you put sugar.  The lavender and rose is home grown. Here’s a simple sugar cookie recipe — substitute a flavored sugar for some regular sugar, or sprinkle some flavored sugar on top.

  • Lavender Sugar,
  • Lemon Sugar
  • Rose Sugar  

Hot Pepper Salts

We dry and powder various heirloom peppers with different levels of heat and package it for your use. Use these salts for cooking, dipping, in salsas — or perfect for your margarita glass! They put some spice in your life!