ANN DAVIS WILDER,
Owner, Vanns Spices
with Stephen and Holly
Go to: Ann's SYR Radio Episode & MP3

Ann Davis Wilder is the founder and president of the award-winning Vanns Spices Ltd. She has expanded her six original spice and herb products, first offered for sale in 1981, into the Vanns line of more than 200 spices and 40 blends that are produced in her Baltimore factory and sold nationwide. She also consults with food manufacturers to create seasonings for new products, writes about spices and travels the world to visit growers and select their premium grade herbs and spices for Vanns.

Vanns has won a host of awards. It was selected as the exclusive line of seasonings used by the 1992 Canadian Culinary Olympic Team. The group swept the gold medals in all food categories, including the grand prize in the World Culinary Olympics held in Germany. In addition, Vanns' tellicherry peppercorns, basil and herbs Provencal each won gold medals at the Chefs in America Awards. The National Board of the American Tasting Institute awarded Vanns' Blackened Redfish Spice, Island Jerk, Poivre Irise, Fennel Seeds and Dried Shallots its coveted American Taste Award.

Ann's entry to the spice world was gradual. For years she was a hobby cook, taking classes with James Beard, Jacques Pepin and others while she herself taught high-school art. But as Ann developed her skills in the kitchen, she became increasingly aware of the absence of quality herbs and spices to season her culinary endeavors.

Although the South Carolina native was raised on Southern barbecue and spoon bread, she developed a passion for Indian cuisine, particularly for Tandoori dishes. Dissatisfied with the spices and blends available in local markets to make her favorite dishes, she frequented Asian and Indian spice markets in New York and Philadelphia. Through a series of experiments, she developed her signature tandoori mixture along with a few other seasoning combinations. At the urging of friends, she presented six of her creations for sale in Baltimore and Washington, DC food markets and specialty stores. They were a hit. Ann left teaching and entered the spice trade in 1981.

Ann has appeared as a frequent guest on the Discovery Channel's "Low Cholesterol Gourmet", "Martha Stewart Living", as well as other radio and television shows throughout the U.S. She has also extolled the pleasures of discovering the spices of life as a guest lecturer for the American Institute of Wine and Food, the Smithsonian Institute and the International Association of Culinary Professionals. She has had the honor of teaching classes with John Ash at the Culinary Institute of America at Graystone. Most recently she was featured on a 10 minute segment on Martha Stewart's Living.

Ann writes a regular column in Barbecue Today and her articles on seasonings have appeared in Simply Seafood, Food and Wine, Gourmet and Fine Cooking. Her Vanns products have been featured in Southern Living, Simply Seafood and Food and Wine and are used by many of the leading chefs in the country. Woman's Day selected her as Cook of the Month. She was featured by the American Association of Retired People Magazine (AARP).