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Mace

Ground from the lacy outer covering of the nutmeg, commonly called "blades," mace imparts a sweet and pungent flavor that is different from nutmeg and even complements it. French cuisine sometimes calls for them to be used in tandem to balance the flavors. Try mace as an accent in bechamel sauce, creamed spinach, or spanikopita.

Madagascar 3-Count Vanilla Bean

These fair-trade vanilla beans from Madagascar are some of the finest available, and our stock is always fresh. Scrape out the seeds or dissolve them in liquor for use in baking, dessert sauces or as an aperitif. Try sinking several split beans into a jar of sugar, let stand for several weeks to create vanilla sugar and then use it in baking or simply sprinkle some on fresh berries with cream. Fabulous! Each vial contains 3 beans.

Madras South Indian Curry

Madras South Indian Curry is a bold, warming blend known for its deep flavor and vibrant golden color. It combines earthy turmeric, fragrant coriander, and a moderate kick of heat for a well-balanced, flavorful curry powder. Use it to build classic South Indian curries, season lentils, or add depth to soups, stews, and savory sauces.

Magnolia Oolong

Gently scented with fresh flower blossoms, the cup is smooth and sweet with an airy finish. Enjoy this light oolong with the first spring breezes and blossoms, as a summer cooler or simply a reminder of warmer days all winter long. The flavor is like mild nectar, a lovely cup to start the morning that hints at floral dew.  

Maple Sugar

Made from 100% pure maple syrup, our Maple Sugar offers pure maple flavor in a convenient granular form. This coarse powder makes adding maple flavor quick and easy without having to add any liquid. The pleasant, sweet maple aroma is perfect for streusels, toppings, or sweetening teas.

Marash Chile Flake

The marash chile is a staple in Turkish cuisine and has a mild heat along with nice earthy complexity. The heat level is moderate and these chunky flakes disperse the flavor evenly into your food. Use marash in your favorite meat rubs, sauces, and soups. 

Marinade Masters Collection

Marinades are an easy way to infuse food with deep, lasting flavor, and this collection of handcrafted blends makes it simple to master. Combine with olive oil and a splash of lemon juice or beer, then let meat or veggies soak for 30 minutes for tender, flavorful results — whether you’re grilling, roasting, or cooking on the stovetop. The Spices:Bulgogi SpiceEl Greco SeasoningYucatan Rojo BBQ RubShawarma Spice Details below.

Marjoram

Marjoram enhances herbal blends, but is also well rounded enough to use alone or in simple combinations. The mild flavor profile has sweet nuances and is uplifting to the palate. This spice is so under-utilized! Endlessly adaptable, it tastes great on all cuts of meat and fish, vegetable dishes, grains, and salads.

Matcha Spoon

Mayan Cocoa

Enjoy the combination of warm chocolate and chile in this rich, bittersweet blend. The delicious comfort of drinking chocolate is ancient ritual, and both the Aztec and Mayan people believed cocoa to be a gift from the gods. This recipe may have changed a bit in the last 500 years, yet the taste remains heavenly. Our mix rests on a deep chocolate base with a mellow chile warmth alongside the intricate flavors of true cinnamon and allspice. Brewing InstructionsTo enjoy a mug, whisk together 2 tablespoons of Mayan Cocoa per cup of whole milk (or your creamiest preferred alternative) and heat to just below boiling. Hold at this temperature for 3 minutes, then strain to remove the spice chunks. The brew is bittersweet, so add additional sweetener to taste. 

Mediterranean Mountain

Mediterranean Mountain tea is crafted from indigenous herbs in the mint family, all of which are classic flavors of the region. We can't vouch for the local wisdom, which holds that it will cure anything that ails you, but we love to drink it for its herbaceous character and nurturing warmth.Brewing Instructions: Steep 1-2 teaspoons per 8oz cup at 200°F to 210°F for 3-5 minutes.

Memphis Beale St. BBQ Rub

Memphis sits smack dab in the center of barbecue country and proudly touts itself as "Pork Barbecue Capital of the World." Although they will entertain an occasional brisket, BBQ in Memphis means pork—chopped or pulled pork shoulder sandwiches and ribs are the cuts of choice. To accentuate all this pork we've included a generous amount of allspice in the rub, and the coriander, celery seeds, and yellow mustard seeds are left whole to create a mouth watering texture on the meat. 

Mexican Oregano

A bold, citrusy herb with earthy undertones. Despite its common name, Mexican oregano is not botanically related to Turkish oregano, but has a history and flavor all its own. It’s a cornerstone of Latin American cooking, perfect for salsas, chili, enchiladas, and authentic spice blends. As with all dried herbs, be sure to crumble it to release maximum flavor.

Microplane Jar Lid

Etched grater set - ribbon and fine Fits wide mouth jars

Middle Eastern Tasting Flight

Our Middle Eastern Tasting Flight opens a door to one of the world’s most opulent cuisines with these five blends: Advieh: A Persian blend that combines sweet and savory notes perfectly, making it incredibly versatile. Baharat: This warm and aromatic blend is also called Lebanese seven spice and is used as an all purpose blend in Middle Eastern cooking. Green Za’atar: Traditionally used as a condiment for flatbread throughout Jerusalem, this herby blend is delicious sprinkled on just about anything savory. Sumac: Tart, lemony sumac is a staple in Middle Eastern cuisine and is used both as a condiment and an ingredient. There’s nothing quite like it!  Syrian Za’atar: This tangy version of za’atar features deeply toasted spices and a bright, acidic bite.  This tasting flight includes five perfectly portioned pouches (2 tablespoons each). Stocking Stuffer-sized! 4" x 4" x 3"

Midnight Berry Tea

If the captivating color doesn't pique your interest, its alluring aroma certainly will. Smelling like a blueberry muffin and infused with the rich warmth of spices like star anise and cinnamon, it offers a truly magical sensory experience. Despite its name, there are no berries present in this tea; its mesmerizing midnight blue hue is derived from the butterfly pea flower. The velvety notes from chamomile and elderflower add a soothing touch, creating the ideal pre-bedtime indulgence. For an extra twist, savor it with a hint of lemon juice, a dash of milk, or sweeten it using our maple sugar. Treat yourself to this enchanting cup!  Brewing Instructions: Steep 2 tablespoons per cup at 212°F for 3-5 minutes.

Mole Olé

The famous mole sauces of central Mexico are delightfully complex, some involving upwards of thirty ingredients and cooked for days on end. Delicious versions can be made less effort if you start with our Mole Olé powder, an intricate blend of chiles and aromatics, rounded out with cocoa and sesame. We've spotted you the first 17 ingredients, the rest is up to you! Add salt and sugar to turn Mole Olé into a rub for pork or chicken, or add it to chili con carne for a deep, rich, chocolatey taste.

Monsoon Cookbook

Monsoon by Asma Khan

Montreal Steak & Chop

Montreal Steak & Chop is inspired by the French flair for deft seasoning and the British love of large slabs of beef. A rough and chunky mix of bold spices, it's easy to see why this Canadian favorite also has a large following in the United States. Rub liberally on your steak cut of choice or use it in a marinade with a full-bodied red wine or beer.

Moroccan Mint

All around the Middle East and Northern Africa, a blend is made of Chinese gunpowder tea and peppermint. The brewed tea is then poured over small cones of unrefined sugar and the resulting beverage, Moroccan Mint, is sipped continuously during the hot afternoons. We enjoy Moroccan Mint iced as well.  Brewing Instructions: Steep 2-3 teaspoons per 8oz cup at 180°F for 2-3 minutes. (Too long of a steeping will result in bitterness!) 

Mulato Chile

Like the ancho, the mulato is a variation of dried poblano and a vital component of mole sauces. With hints of dried fruit and a mild spiciness, this chile works well pureed as an enchilada sauce and can also be added to soups, and stews.

Mulling Spice

The warm, festive aroma of Mulling Spice is a holiday classic. Whether you are caroling or cuddling by the fire, be sure to have a pot of mulled wine or cider warming gently on the stove to make the scene complete. We like to use 1-2 tablespoons of crushed spice per quart of liquid warmed gently for 10-15 minutes. The key to great mulling is to not let the brew boil. Now go sing some holiday songs already!  

Murray River Flake Salt

This delicate, apricot-colored flake salt is harvested from salt ponds along the Murray River which flows from the Australian Alps. It dissolves quickly, releasing a mild flavor for finishing or use at the table. 5.25 oz. per paper canister.

Mustard Powder

For mustard powder, our first choice is this Coleman's Mustard because it is specially processed yielding a bright intensity and flavor. The texture easily disperses into any dish. It is one of the few branded spices that we carry. Mix with water for a simple spread or add in any recipe that calls for mustard powder from potato salad to deviled eggs.