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Chrysanthemum Flower
Chrysanthemum flowers are naturally caffeine-free and brew a delicate, light tea with a floral aroma. Traditionally steeped for multiple infusions, chrysanthemum goes well with the addition of sugar.Brewing Instructions: Steep 3 teaspoons (a small handful of flowers) per 8oz cup at 210°F for 3 minutes
Cinnamon Cassia Chip
Cassia chips are ideal for chai masalas, mulling spice, and tea blends. The chips release more flavor than sticks, but are still easy to remove or strain from an infusion. The high oil content of this Indonesian cassia variety is consistently strong and pure.
Cinnamon Stick
Cassia cinnamon sticks are a delicious addition to dishes sweet and savory, and the perfect choice for mulled beverages and toddies.
Cinnamon Toast Spice
This childhood favorite features all our cinnamon varietals for maximum flavor. Sprinkle it on toast, oatmeal, or granola and it will make even the simplest breakfast memorable. We even love it in our morning coffee or sprinkled on a bowl of ice cream.
Citric Acid
Citric acid, also known as Lemon Crystal, dissolves easily into all manner of liquids and provides intense sour flavor. We include a small amount of citric acid in spice blends as an overall enhancer and to add a healthy dose of tang.
Classic Chai
Spicy and robust, our Classic Chai has all the signature ingredients well represented with strong notes of peppercorn, cardamom, and ginger. We've rounded out the mix with cassia cinnamon, cloves, and orange peel for complementary flavor. Choose a black tea such as Assam to complete the beverage or for a caffeine-free treat, Rooibos is a good substitution for a black tea. Vary the proportions between tea and spice to perfectly suit your taste.
Cloves
The compelling flavor of cloves is hot and tingly, and leaves a lingering aftertaste. Native to the spice islands, demand for these buds helped fuel the Age of Discovery and they remain just as popular today.Cloves should always be used with a very light hand, whether alone or in combination. The intense flavors can easily overpower a dish, but are lost quickly when cloves are ground.Keep only a small quantity on hand and grind as needed.
Coney Island Hot Dog Blend
I come from a hot-dog family. Coney Island hot dogs, to be precise. Not that we wolfed them down en masse at Fourth of July parties, birthdays, or picnics on the beaches of Massachusetts. I mean, my family owned several Coney Island hot dog shops. As a kid, I remember stopping by after school with my mom and getting two with the works: slowly cooked hot dogs in slightly sweet steamed buns, topped with Coney Island chili meat sauce, diced onions, and a squiggle of mustard. It was the sauce that made the dogs. It was so good, sometimes I'd get a cup of it and pass on the rest. But in time, my supply of C.I.H.D. stopped. My uncles sold their shops…and their recipes. Forty years later, I found myself still jonesing for their hot dogs with sauce, so I tried to recreate it. Legions of fans of the shops claimed to have the "original recipe," but none came close to what I remember. Working from a barebones list of ingredients, Jamie Aragonez, of World Spice, and I went back and forth countless times to come up with what I think is a dead ringer for the sauce. It's gently spiced and super meaty with a balance of heat, sweet, and punch. After four long decades, I took my first bite of a dog with the works and was hurtled back to childhood. But we found it doesn't stop there. The sauce is excellent stirred into creamy mac and cheese, poured over nachos, spooned over cheeseburgers, and served with all types of eggs. We're still discovering ways of using it. And we'd love to know what you come up with, too! Here's a gift from my family to yours. Chow, David Leite Each pouch makes 3 pounds of meat sauce, yielding approximately 9-10 cups. If you use 3 tablespoons of sauce per hot dog, one pouch is enough for 48 hot dogs.
Continental Curry
Continental Curry is a versatile base mix that makes a great platform for creating your own signature curry. We've left out most of the aromatic spices, giving you freedom to add and experiment with spices to suit a particular dish. Try adding cinnamon, cardamom, ginger or allspice, or add more chiles if you like it hot...
Copper Lemon
First developed as a summertime refresher, this World Spice Original starts with the African bush Rooibos, combined with notes of lemon and tart hibiscus to round out the flavor. It brews to a rich coppery color. We like Copper Lemon hot year-round and iced in the summer as an afternoon cooler.Brewing Instructions: Steep 1-2 teaspoons per 8oz cup at 210°F for 5-6 minutes
Corned Beef Cure & Cook Kit
Homemade corned beef is crazy easy to make, and it's never been tastier than with this kit, made in collaboration with Leite's Culinaria. We've updated the recipe for 2025, reducing the amount of clove for a smoother & more complex taste profile. If you can boil water, you're halfway there. With David Leite's expert guidance, you will cure your own five pound slab of beef brisket with confidence. Crafted with just the right blend of spices, salt, and sugar, our kit ensures you'll create the perfect St. Patrick's Day meal at home. Bold and spice-forward, each ingredient infuses your brisket with irresistible flavor. You'll need water, garlic cloves, and a brisket, then let time and patience work their magic. ✨ But remember, great flavor takes time – this process spans 5 days. Simply refrigerate your brisket and flip it daily for even curing. Before you know it, you'll be savoring tender, flavorful corned beef that rivals any deli slice. Bonus! Subscribe to David's FREE, excellent newsletter here featuring many of our spices. Your tastebuds will thank you! This Kit Includes 1x Corned Beef Cure Pouch 1x Corned Beef Spice Blend Packet
Creole Spice
Creole chefs have used the "trinity" of celery, onion, and bell pepper in their cuisine for decades and that is the foundation our our mix. Topped off with a good dose of peppery heat and a healthy sprinkle from the herb garden, this blend will transport you right down home.
CrushGrind Stockholm S/P Mill
CrushGrind Stockholm salt or pepper grinder/mill. Ceramic and walnut
Cuban Spice
This delightful Cuban blend combines savory spices with herbal and citrus flavors to impart Caribbean flair to any dish. We've included both Mediterranean and Mexican oreganos alongside cumin, garlic, and orange peel for a well rounded mix. Cuban Spice can be used to season pork and chicken or added to bean dishes.
Culinary Matcha
Our organic culinary Matcha is sweet in flavor, smooth, and has plenty of intensity and green tea taste. This finely milled green tea can be used to whisk up a traditional bowl of matcha, or in baked goods like matcha short bread cookies. Try some matcha blended into your breakfast smoothie for vibrant energy.
Cumin Seed
The humble cumin seed sprouts off the end of a weedy grass and is nearly as universal a seasoning as black pepper. Pungent and earthy, the savory base of cumin is surrounded by the lightest hints of citrus and pine giving it a well-rounded and pleasing flavor. This seed spice has been cultivated since ancient times and it is best kept whole to preserve its flavor and then ground before use. Intricate flavors develop nicely as cumin is cooked.
Curry Leaves
Curry leaves come from an Indian tree and are traditionally used fresh but are hard to find here in the US. The dried leaves are much milder and have a unique flavor that hints at nut butter and hay. The flavor of the dried leaves is incredibly subtle and enticing at the same time. Our first use of them was an infusion in ghee and the flavor had great appeal. Use dried curry leaves to accent mild sauces and dishes where they can truly be appreciated and always be on the lookout for fresh ones in Asian markets. Curry leaves are a singular flavor not to be missed. Each bag contains 1/2 ounce of Curry Leaves