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Adjika
Our Georgian-style Adjika brings together garlic, red chiles, coriander, calendula, and lots of fenugreek—both seed and leaf—for a blend that'll have you smacking your lips. The flavor is complex and layered: earthy, aromatic, savory, slightly smoky, and pungent, with a lingering heat from the chiles. Because it's salt-free, Adjika pairs beautifully with our Svaneti Seasoned Salt.
Adobo
Our Adobo is a fusion of Caribbean and Latin influences. A savory base of cumin, garlic and onion is accented with lemon, orange and oregano to make a tasty all-purpose flavor enhancer. Use it as a base for sauces and soups, or on any cut of meat prior to grilling.
Advieh
Persian and Iranian cuisine is one of the worlds most venerable, loved for centuries for the same reasons that Mediterranean and Indian cuisines are so popular in the western world today. Dishes effortlessly combine sweet and savory, with warm toasted spices, nuts, and dried fruits alongside lamb and braised poultry. Our version of Advieh, the region's signature spice blend, is an exotic combination of multiple varietals of sweet cinnamon, cardamom seed, and roses, grounded by the earthiness of cumin and black pepper, finished with a bright pop of Indian coriander.Use Advieh to season a roasted leg of lamb, traditional kebabs, meatballs, or to perfume rice pilafs. You can also try it in baking with it as a substitute for cinnamon in any of your favorite recipes.Fig Preserves are a welcome seasonal treat served with Dukkah-encrusted goat cheese and crostini or alongside roasted meats.
African Cayenne
The flavor of African Cayenne is bright and intense, with a stunning heat level of 100,000 on the Scoville scale. For reference, this makes it more than twice as hot as our more typical Indian cayenne, at 30,000. African Cayenne is a must for Cajun and Creole dishes.
African Exotics
If you enjoy especially bold, head turning flavors then this one’s for you.From the aromatic symphonies of Ethiopia to the bright heat of Morocco, this box brings a continent of flavor to your kitchen. Featuring one spice and four blends that kick up the heat and a blend to cool it all back down, African Exotics has a perfect balance of flavors and textures and includes some of our most prized and hard-to-find spice blends.Includes ready-to-use half cup pouches of:African CayenneBerbereHarissaHazelnut DukkahPiri Piri BlendSouth African CurryDetails below.
A Grain a Green a Bean
A Grain, A Green, a Bean by Gena Hamshaw
Aji Mirasol
This chile's name means "looking at the sun," and it truly has one of the most unique fruity flavors of the chile world. Most everyone gets an apricot taste and smell from these mild Aji Mirasol chiles from south Mexico. Try them as rellenos stuffed with goat cheese, or in a crisp summer salsa with fresh herbs--it's a perfect sauce for meat or seafood.
Alderwood Smoked Salt
This Pacific sea salt has a following! Our new lot is fresh with a smaller grain that sparkles. Cold smoked for 48 hours over red alderwood to create a robust smoked flavor. It can be added to any dish either on or off the BBQ. Try a pinch to enhance creamy pasta dishes and salads, or you can use a little more on meat and potatoes. Alderwood Smoked Salt also has a place on the dessert tray as the perfect topper for salted caramel. This versatile salt can be used alone or mixed into other spice blends.
Aleppo Pepper
This mild and sunny chile traditionally from the Aleppo region of Syria has a moderate heat that doesn't overpower its fruity flavor. Some dishes use only this chile as a seasoning, because the complexity can stand alone.
Amchoor
An unripe mango is dried and ground to make this yellow/brown powder used in Indian and Middle Eastern cuisine. With an intensely tart flavor, amchoor is added to chutneys, pickles and some stir-fries, much as vinegar is used in other parts of the world. We've included it in our Chaat Masala blend.
Americana Tasting Flight
Discover seven spice classics with this inviting tasting flight. Each aromatic blend highlights unique regional flavors homegrown in the USA. Biscayne Citrus Rub: The bright flavors of orange and lemon combined with garlic, onion, green bell peppers, oregano, and thyme with just a hint of warmth from India Red chiles round out this all-purpose rub. Put it on chicken, fish, or veggies—you can't go wrong. Nigella Caesar: A salty, umami, and zesty blend. This twist on a traditional Caesar dressing flavor features Worcestershire and has a plethora of uses from chicken to pasta that go far beyond your salad. Seattle Salmon Rub: We made this blend of lightly roasted Tellicherry black pepper, cumin, coriander, and fennel to compliment the delicate taste of salmon, but chicken, sweet potatoes, and pork love it too! Ranch Seasoning: Tangy and savory, this traditional flavor goes well as a dip, on proteins, or a sprinkle on your favorite snack. The best part? It's salt-free. Buffalo Spice: The bold flavors of cayenne and garlic with the perfect amount of tang from apple cider vinegar powder make this blend perfect for your chicken wings, dips, and more. Everything Bagel Spice: We won't stop you from putting this one on your bagels, but we'd be remiss if we didn't point out that this chunky blend of garlic, onion, and sesame is delicious on breads and veggies too. Cinnamon Toast Spice: Can you say YUM? This childhood favorite features all our cinnamon varietals for maximum flavor and we put it in everything from breakfast foods, to ice cream, to coffee. This tasting flight includes seven perfectly portioned pouches (2 tablespoons each). Stocking Stuffer-sized! 4" x 4" x 3"
America's Seasoned Salt
Our version of classic, all-American "Seasoned Salt" contains a fresh and flavorful mixture of spice all-stars! It starts with a base of Italian sea salt compounded with fresh dried onion, garlic, Hungarian paprika, and Tellicherry black pepper. The final spike in America's Seasoned Salt is a touch of crystallized lemon juice and Pimenton de la Vera, the smoky paprika of Spain.
Anardana
Made of dried pomegranate seeds, this spice has a mildly fruity, sweet and sour flavor. Used in India to sour chutneys, anardana is also used in pastries and breads in the Middle East. The seeds are tough and sticky, but can be infused into liquids or combined with other spices and ground to impart intense flavor.
Ancho Chile
The dried form of the poblano, ancho chiles are one of the "holy trinity" (together with the mulato and pasilla) used to make many of the myriad traditional Mexican mole sauces. Mildly sweet with a plum-like flavor, ancho chiles won't overpower dishes with too much heat. Traditionally pureed and used in sauces, anchos also add interest to soups and salsas.
Ancho Chile Flake
The rich, raisiny flavor of ancho chile flakes adds a luscious and mild chile seasoning to any dish. An essential for mole and enchilada sauce, ancho flakes can also add depth of flavor to any soup or stew. The convenience of the flake form allows for ease of use without sacrificing flavor. We use them as a base for our Ancho Chile Powder.
Ancho Chili Powder
The rich flavors of ancho chile hint at chocolate and tobacco, a perfect complement to all types of chili—from black bean to beef. The heat level is mild, and can be cranked up with your favorite hot chiles or left mellow to please the whole crowd. Unlike many commercial chili powders, our blend contains no salt, so be sure to add some to suit your taste.
Anise Seed
This small seed has a wonderful sweetness and hints of licorice flavors. Anise can be ground for breads and curries, but is most famous for traditional biscotti and other Italian pastries. We find that when added to tomato dishes, anise seed provides a perfect balance to the acidity.
Annatto Seed
Annatto seeds have a deep, earthy flavor and a vivid natural color. These hard, red seeds are a staple in many Latin American and Caribbean kitchens, where they are often used as the base for traditional achiote paste. Infusing the seeds in oil is a classic technique—yielding a red, flavorful oil that can be used in sautés, soups, rice, or sauces.
Asafoetida
Asafoetida is a unique-smelling spice to say the least. The pungent odor gives little hint at the onion and garlic flavors hiding within. Made from resin of the giant fennel plant, the intense sulfur compounds that dominate its raw form disappear when cooked, leaving a baked garlic pungency in breads and curries. Asafoetida makes a wonderful sprinkle on firm fruits like apple and makes a nice topper for chips and fries. Use a light hand with this one, folks, it is intense.
Asian Tea Rub
Once upon a rainy day, our morning cup of Lapsang Souchong inspired us to feature the tea as the key ingredient of a remarkable new blend... and thus the tea rub was born. This mix, taking its cues from East Asian fare, features vibrant citrus top notes and a boldly flavored body, which takes on the intense smokiness of the Lapsang tea. It's perfect for pork ribs, duck or chicken.
A Taste of Portugal
We love making flavor dreams come true, especially this one! It began with an inspired conversation with David Leite, founder of the James Beard Award-winning website Leite's Culinaria, about crafting flavors to create a sense of time and place and ended with A Taste of Portugal.In between, we sourced piri piri chiles direct from Portugal to give it an authentic hint of heat and enjoyed the evolving flavors on chicken and shrimp, seafood, salads and more. It's so easy to transform any dish! Just whisk the spice with butter or oil to create an incredibly flavorful sauce or David Leite's Favorite Portuguese Paste. We've packaged it up in a generous 4 oz. pouch which holds one cup of spice, so you can enjoy many servings of this inspired spice.From David: Growing up, I loved watching the women in my family cook. And for so many dishes, they used the same ingredients for that incomparable flavor of my childhood: paprika, garlic, tomato paste, bay leaf, parsley, a splash of wine, and more. This spice mix is an homage to them and their cooking. All the familiar, comforting flavors of Portugal in one blend.Bonus! Subscribe to David's FREE, excellent newsletter here featuring many of our spices. Your tastebuds will thank you!