A unique blend of herbs and spices from another era that’s surprisingly useful for modern kitchens.
This bitter herb compliments many liquors and teas.
Called Indian thyme, this anise-like seed adds a vegetal, herbal crunch to Ethiopian, Middle Eastern, and Indian cooking.
The most popular chile in Peruvian cuisine. Mild with an unusually fruity flavor.
A unique pepper: fruity, smoky, and plenty hot. Grown in Chile.
Aji Limo has a fruity flavor reminiscent of habanero, with citrus notes.
This brown Peruvian chile is fruity and mildly hot. Perfect for fish dishes or salsas.
The most famous Middle Eastern chile, and for good reason! Mild but pointed, fruity and subtle. Use like paprika, at the start or end of cooking.
This blend, also known as baharat, recalls the city from which most of the great Middle Eastern chefs hail.
These classic blends with unique spice combinations, lend themselves brilliantly to a variety of different ingredients and recipes.
Jamaica has produced the best for millennia. Packed with essential oils that recall nutmeg, pepper, cinnamon and clove. You only need a few!
Infuse any dish with an authentic Creole flavor simply by adding a leaf of allspice, just as you would a Bay leaf.
India’s secret souring agent. Made from dried green mangoes, amchoor adds balance and zest where acidity is needed.
This is the most popular chile in Mexico. Black ancho chiles are quite mild and have overtones of dried fruit, coffee and tobacco.
A mild and earthy chile with notes of dried prunes, chocolate and licorice. Perfect for salsas, moles and adobos.
A wild Indonesian pepper with numbing effects similar to Sichuan peppercorn. Lemony, crisp, and refreshing.
Traditionally used in southern Spain for seasoning “pinchos,” tapas-sized meat skewers. Will give a great Andalusian taste to all grilled meats, poultry and shrimps.
Harvested from underground salt springs, this Peruvian salt has a complex mineral flavor. For cooking or finishing.
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