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Ranch Seasoning
Enjoy our salt-free version of the American classic. For the traditional tangy finish associated with ranch, we mix it with Greek yogurt, sour cream, or buttermilk to make a dressing for pasta or vegetable salads. It also makes a great garnish when sprinkled on French fries, home-made potato chips, or popcorn. The savory flavor of our Ranch Seasoning comes from garlic, onion, dill, parsley, chives, and a touch of pepper.
Ras El Hanout
We all love a good mystery, and it’s doubly true in the case of the secret ingredient: plainly there for us to taste but elusively masked within the dish. Spice merchants know this, and maintain the tradition of showcasing their finest wares in a single exclusive blend, sold under the lofty title ‘head of the shop,’ or Ras El Hanout. The complexity of this blend is part of what makes it so versatile. With a mild, savory base, peaks of sharp pepper, and swirls of floral ether, our Ras El Hanout is more than worthy of the name. A deft hand with this spice mix will always leave your guests delighted.
Roast Chai
Roast Chai Masala is a mellow twist on the classic Indian chai mixture. We've left out the ginger and cardamom and roasted the spices for a beverage that hints at chocolate and coffee when combined with a black tea such as Assam. For a caffeine-free treat, Rooibos is a good substitution for a black tea. Brewing Instructions: Use 1 heaping tablespoon of chai spice per 12 oz of water. Simmer for 3-5 minutes then steep with 2-3 teaspoons of black tea for another 3-4 minutes. Add milk and sweetener to taste.
Rocky Mountain Rub
Toasted juniper berries lend a piney citrus base to this blend alongside oregano and savory for a flavor that will stand up to elk and venison but also plays well with turkey, chicken, and salmon. We've included some salt and sugar to make this a ready-to-go meat rub, but you can also use it to season things like savory applesauce and onion jam. Whether you're hunting the forest or the grocery aisle, don't miss out on this spectacular flavor.
Rooibos
The hand-harvested leaves of the South African Rooibos bush are sun-dried to produce a tea with a subtle, smoky flavor that pairs well with milk and honey. It is high in antioxidants and caffeine-free. We use Rooibos as a base ingredient in our Copper Lemon, and it's also delicious used as a black tea replacement with our Sweet Chai Masala or Roast Chai Masala for a caffeine-free chai beverage.Brewing Instructions: Steep 1-2 teaspoons per 8oz cup at 205°F- 215°F for 4-6 minutes
Rooster Spice
The regional cuisines of Southeast Asia are incredibly diverse, but one constant is the use of hot chiles. We took inspiration from Indonesian sambal, Thai nam phrik, and Vietnamese tuong ot toi when we designed this spicy chili powder. Korean chile takes center stage while garlic, ginger, citrus, and star anise provide an aromatic lift. We even added some African cayenne for the real chile heads out there. Try it sprinkled on grilled bok choy or use it as a dry rub for stir fried beef. We love it mixed with lime juice, minced lemon grass, and fish sauce to create a deliciously fiery paste that’s perfect with chicken or shrimp.
Rose Harissa
With a nod to Ottolenghi, we've added roses and citrus to our popular Harissa blend to create this delightful flavor. Vivid and robust, the flavors range from mild heat and toasted cumin to citrus and floral, creating a blend that pleases the palate on many levels. A perennial favorite on meats, roasted vegetables, and in soups and stews, it’s a special addition that makes for a meal to remember.
Rosemary
The assertive, aromatic flavor of rosemary will transport you straight to the Mediterranean. The needle-like leaves should always be crushed before adding to your dish in order to maximize the flavor and make them less pokey. Rosemary blends well with citrus and tomato and pairs well with lamb, chicken, or fish. It is common in many Italian and French dishes.
Roses
In the language of flowers, roses speak of love. And what's not to love? The heady aroma of rose petals adds a delicate perfume to spice blends of the Middle East. We include them in our Ras El Hanout and Advieh mixes. Rose petals also impart floral flavor to desserts, sauces, and cocktails.
Rwandan Green
We're very excited to be able to offer this small farm green tea from Rwanda, grown in the mountains about 1800 meters above sea level. The dark green leaves of this tea offer a shining, lime green cup and a very smooth and mild flavor with an elusive and delicate savory note. It comes in a 4oz package.Brewing Instructions: Steep 2-3 teaspoons per 8oz cup at 175°F for 3-4 minutes