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Porcini Pieces
Porcini means "little pigs" in Italian, and they have long been prized for their deep earth flavor and meaty texture. These organic porcinis are perfect anywhere a deep mushroom flavor is desired. Re-hydrate the pieces in water or stock for use in ravioli or pasta sauces, or slow simmer to create an intense base for gravies and sauces.
Portuguese Kitchen
Portuguese cuisine is known for being impeccably fresh, bright, and diverse. These qualities are also evident in the food and writing of David Leite, our collaborator on this collection of Portuguese flavors and the creator of our A Taste of Portugal blend. This gift set includes David's "A Taste of Portugal" spice blend (available exclusively through World Spice) Fiery piri-piri peppers Earthy rosemary Turkish bay leaves Smoked paprika Tingly Indonesian cinnamon — crucial for all those amazing Portuguese sweets. Bonus! Subscribe to David's FREE, excellent newsletter here featuring many of our spices. Your tastebuds will thank you!
Poudre de Colombo Curry
Poudre de Colombo Curry is the French Caribbean's answer to curry powder—mild, aromatic, and deeply comforting. This blend combines classic curry spices with a twist: toasted rice, which adds a subtle nuttiness and helps thicken stews as they simmer. Traditionally used in Colombo, a richly spiced Caribbean stew, it pairs beautifully with chicken, pork, lamb, or goat, as well as vegetables like eggplant, squash, or okra. Sweetly fragrant rather than spicy-hot, this blend is ideal for those who want bold flavor without overwhelming heat. It’s incredibly versatile and easy to customize—add garlic, ginger, chile, or citrus zest to tailor it to your taste.
Poudre Douce
Poudre Douce literally translates to mean "sweet powder." This medieval blend is a less pungent version of its counterpart Poudre Forte, or "strong powder," since it drops the pepper from the recipe. The cinnamon and ginger still predominate, but the sweetness from a pinch of brown sugar shines through. Poudre Douce is a natural in cakes and pies, but enhances meat dishes and savory stews as well.
Poultry Rub
The freshness of our herbs separates this Poultry Rub from the old standby for chicken, turkey, game hens, and the like. Sage, thyme, marjoram, and rosemary form the base to which we've added black pepper, garlic, onion, and celery. Toss a spoon-full into your next chicken salad or use it to season stuffing.
Provencal Seasoned Salt
All the tastes of southern France mingle here on an easy to use base of sea salt: tarragon, chervil, lemon, shallots, garlic, and tomato. Provençal Seasoned Salt is perfect for imparting classic French flavor to everything from omelets to salads to fish. Keep a small ramekin of it on your kitchen table next to the pepper grinder, and you'll be surprised how often you reach for a pinch.
Pumpkin Pie Spice
Use Pumpkin Pie Spice all year long to perk up a bowl of oatmeal or add fantastic flavor to banana bread, apple, and berry pies. This blend has all the aromatic all-stars and is a great time saver... no more measuring 1/4 teaspoon of this and that for every pie. Our blend is delightfully bright because we've blended in a tiny amount of cayenne and a hint of orange to enhance the base of cinnamon, nutmeg, and allspice.