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Panch Phoran means “five spices” in Bengali. In Bengal, this blend is the spice base of many fish, vegetable and meat dishes.

Classic North American pickling spices for fresh vegetables, be it cucumbers, beets, onions or even homemade relish.

Inspired by Philippe’s memories of his grandmother’s roast turkey and chicken. A great all-purpose seasoning for all poultry dishes.

A rich, sumptuous version of the classic Ethiopian Berbere, made with roasted chilies and rare spices.

Lemony, spicy and piquant, Satay Spice Blend makes a delicious Asian-style marinade for pork, poultry, seafood and fish.

What do you get when you cross an Indian curry with Chinese Five Spices? A savory blend for pork or beef curries.

Mellow and fragrant, this roasted black curry is one of our all-star blends!

A unique hot curry! Very different from its Indian and Thai cousins.

A unique and hot blend with notes of fennel and citrus, ideal with all sorts of seafood and fish.

A staff favorite. A mild curry with notes of cinnamon, lemongrass and tropical herbs.

A combined effort by all Spice Trekkers staff years in the making. Smoky and aromatic with the right amount of heat.

Deeply fragrant, with aromatic spices like kentjur, lemongrass, and kaffir lime leaf, this blend has a great affinity for coconut milk.

In Mexico, tacos al pastor are made with pork that is cooked on a vertical roasting spit, the same used for shawarma or gyros.

The go-to spice blend for tajines of all sorts, enhanced with a touch of classic and floral ras-el-hanout.

The perfect Indian spice blend for grilled meats and yogurt-based meat marinades.

This blend takes inspiration from the flavors of Texas. Perfect in enchilada and taco recipes.

This aromatic and spicy curry is a classic of the British West Indies.

This versatile blend of saffron, cumin and coriander is full of flavor and will enhance any fish recipe.