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Saffron
Through a unique partnership with an organic-certified co-op of family farmers in Morocco, we offer the freshest saffron threads on the market. Saffron is the stigma of the crocus flower and is the most expensive spice in the world. 70,000 of these flowers must be hand picked to produce one pound. Thankfully, it has a powerful flavor — a small pinch will flavor a dish and provide a deep yellow-orange color. Saffron is an essential ingredient in signature dishes from around the globe, from paella and bouillabaisse to saffron rice and Pahklava.
Sage
The woodsy aroma of sage works best with hearty foods, from turkey and stuffing at holiday time to chicken, pork, or bean dishes any time of year.
Salad Sprinkles Tasting Flight
Anyone who thinks salads are boring is obviously not doing it right. Enjoy four big flavor to accompany your crunch. El Greco: This Greek inspired blend is a vinaigrette’s best friend. Herbs and garlic meet bright, tart citrus notes creating a perfect compliment to Mediterranean flavors. Nigella Caesar: Your favorite Caesar salad flavor with a World Spice twist - the addition of earthy, nutty nigella seeds. Oh, also, it’s vegan! Ranch Seasoning: Our salt-free version of the American classic. Mix with a creamy base for an instant dressing that’s better than the bottle. Tellicherry Black Pepper: Freshly cracked black pepper is the crown of any dish. These earthy peppercorns are a perfect compliment to leafy greens and veggies. This tasting flight includes four perfectly portioned pouches (2 tablespoons each).
Salmon Sisters Cookbook
Salmon Sisters: Harvest & Heritage by Claire Neaton and Laukitis Emma Teal
Salsa Daddy
Salsa Daddy cookbook by Rick Martínez
Sambar Masala
Sambar is the traditional lentil soup of southern India, notably the Kerala region. Classically served with chutney and rice, Sambar Masala is a daily staple. The seasoning is aromatic and complex, and almost any vegetable can be added depending on the whim of the chef. Sambar can range from thin and brothy to thick, rich and curry-like. Toasted lentils (urad dal) and coconut give this blend both thickening properties and a unique flavor.
Sassy Steak Spice
Far more bold and flavorful than most traditional steak rubs, our Sassy Steak Spice was born out of a craving for a steak rub with Latin American flair. We've used chipotle flakes and Alderwood smoked salt for smokiness, Mexican oregano for an herbaceous feel, and rounded it all out with long pepper, Urfa Biber and, yes—Vietnamese Cinnamon. Our Sassy Steak Spice has quite a few admirers and will make one out of you, too.
Savory Baking
Savory Baking cookbook by Erin Jeanne McDowell
Scandinavia Cookbook
Scandinavia: Recipes and Ingredients by Gisli Egill Hrafnsson and Inga Elsa Bergþórsdóttir
Seattle Salmon Rub
Here in Seattle we eat a lot of salmon, so we're always on the lookout for new preparations. We start this blend by lightly roasting Tellicherry black pepper, cumin, coriander, and fennel. This mellows and deepens the flavors to complement the delicate taste of salmon (and even tuna or mahi-mahi). We add star anise, orange peel, brown sugar, and a touch of salt for a blend that celebrates our close ties with Asia while remaining decidedly Northwest.Seattle Salmon rub is delicious on pork and chicken as well.
Sel de Mer
This deep, peaty sea salt from France has a coarse texture and mineral-rich flavor. A light gray color to the coarse crystal comes from the natural minerals from the sea water. Sel de Mer is a far cry from the edgy flavor of plain table salt, and its gentle complexity unfolds on the palate in layers that any salt lover will adore.
Sesame cookbook
Sesame by Rachel Simons
Sesame Soy Spice
Sesame, Soy, Spice by Remy Morimoto Park
Shawarma Spice
Named for the traditional Levantine meat preparation, one whiff of our Shawarma Spice evokes images of succulent spit-roasted meat, slow-cooked and loaded with tantalizing flavor. This blend offers a complex flavor profile perfect for the classic dish using lamb, chicken, or beef. Shawarma Spice enhances other dishes from hummus to sheet pan suppers and roasted vegetables. We built this blend on a deep flavor base of toasted cumin, smoked paprika, and garlic with an array of aromatics and tart side notes of sumac and lemon crystal. Asafoetida is the ringer that brings it all together.
SimpliciTEA
There is no need for complicated brewing systems when you have simpliciTEA. This small, but mighty glass teapot is the perfect solution to single cup infusions. Featuring a stainless steel lid with a mesh rim to filter out your tea leaves and a convenient handle for easy pouring. Its 12 ounce compact design makes it ideal for both the home or office.To Use: Lift the lid with attached mesh screen off of its base. Measure out tea leaves adding them to the glass base along with water at the desired temperature. Replace filter lid, set your timer and allow the leaves to steep. The mesh filter will then catch the loose leaves as you pour, leaving only clear tea in your favorite cup or mug.
Smoked Picante Paprika
From the La Vera region of Spain, this famous smoked paprika has a rich, deep character and authentic smoky flavor. With all the flavor of its more common dulce cousin, this picante version has long been a favorite in our shop. The heat is milder than cayenne, and boasts a bold smokiness.This smoky paprika is great as a garnish or a base in vegetable soups or rice dishes, and as a rub on heavier meats when you're hungry for the "comfort" food of Spain.
Smoked Sweet Paprika
Smoked paprika is nothing less than a culinary magic trick—adding rich chile flavor and authentic smoke flavor to a dish without adding heat! From the La Vera region of Spain, this famous smoked paprika has a rich, deep character usually found only in hot chiles like the chipotle. Here the dulce variety lends the undertones of fire roasting without overpowering a dish with heat.
Smokin' Hot Garlic Pepper
YOWZA! Put the spark back in your life with Smokin' Hot Garlic Pepper. On a scale of 1-10, this blend is an 11—it's not for the faint of heart.To a traditional garlic pepper base, we've added chipotle and habanero for an intense, smoky, heat. A hint of orange peel and marjoram round out the blend. Try it as a grill seasoning, table condiment, or add it to sauces and salad dressings.
Smoky BBQ Rub
Smoky BBQ rub adds deep, authentic smoked flavors to any cut of meat, and you won't find any artificial "liquid smoke" in the mix. We use a combination of Pimenton de la Vera, a smoked paprika from Spain, alongside chipotle for a balanced combination of smoke and mild heat.
Snacking Cakes
by Yossy Arefi Staff Favorite - Sherrie, who works in the Seattle retail store and has earned the reputation of Spice Oracle wants to share with you one of her favorite cookbooks! For when you want a little something sweet, but are not really into making a layer cake or a big pan of something sweet that will probably go stale before you finish it. (Or you just don't want a big pan of something sweet laying around tempting you.) I love that you don't have to wait for butter to soften - every recipe uses either melted butter, olive or a neutral oil, or browned butter. The recipes are easy to follow, so you can pretty much have something delicious within an hour-ish. Have some fruit that needs to be used up? There's undoubtedly a recipe using it. Have a handful of nuts, dried fruit or chocolate chips? There's probably a recipe using it, or just add them to a recipe that you're already going to make. (I've done that many a time!) And, while she doesn't have a lot of gluten-free recipes in this cookbook, I've used one-to-one gluten-free flour in many of the recipes, and they have all turned out. This book is also great for adding flavors to the cakes. I'll often substitute one of our cinnamon-based blends like Poudre Douce, Advieh or Kashmiri Garam Masala for recipes that call for cinnamon, or cinnamon and something else. I love adding Urfa Biber (a slightly chocolatey Turkish chile flake) to the chocolate cake recipes, too! I'll also use our vanilla paste in place of vanilla extract (makes it even more vanilla-y!) Highly recommend this book!
Snacking Cakes Bundle
by Yossy Arefi Staff Favorite - Sherrie, who works in the Seattle retail store and has earned the reputation of Spice Oracle wants to share with you one of her favorite cookbooks! For when you want a little something sweet, but are not really into making a layer cake or a big pan of something sweet that will probably go stale before you finish it. (Or you just don't want a big pan of something sweet laying around tempting you.) I love that you don't have to wait for butter to soften - every recipe uses either melted butter, olive or a neutral oil, or browned butter. The recipes are easy to follow, so you can pretty much have something delicious within an hour-ish. Have some fruit that needs to be used up? There's undoubtedly a recipe using it. Have a handful of nuts, dried fruit or chocolate chips? There's probably a recipe using it, or just add them to a recipe that you're already going to make. (I've done that many a time!) And, while she doesn't have a lot of gluten-free recipes in this cookbook, I've used one-to-one gluten-free flour in many of the recipes, and they have all turned out. This book is also great for adding flavors to the cakes. I'll often substitute one of our cinnamon-based blends like Poudre Douce, Advieh or Kashmiri Garam Masala for recipes that call for cinnamon, or cinnamon and something else. I love adding Urfa Biber (a slightly chocolatey Turkish chile flake) to the chocolate cake recipes, too! I'll also use our vanilla paste in place of vanilla extract (makes it even more vanilla-y!) Highly recommend this book! (This bundles includes the book, Snacking Cakes. Poudre Douce, Advieh, Kashmiri Garam Masala and Urfa Biber, all in a small tin)
Snacking Cakes Spices
Already have the book? Great! Grab these Snaking Cakes companion spices and start baking some of Sherrie's favorite recipes.Want to get the Snacking Cakes book and spice collection?
Some Like It Hot Tasting Flight
Can’t get enough heat? Try five of our spiciest blends. Rooster Spice: Inspired by sriracha sauce, Rooster Spice combines staple flavors from the regional cuisines of Southeast Asia. Piri Piri Blend: Portugal, Brazil, and Africa all having their own spicy versions of this blend. Ours is hot, fruity, citrusy, and bold enough to turn heads. South African Curry: Taking its cue from the cultural melting pot of Cape Town, South Africa, this blend features a generous scoop of cayenne. Habanero Garlic Pepper: Move over pepper grinder! If you love spicy, peppery heat, this blend is going to have a place at your table from the moment you taste it. Jerk Seasoning: Fruity, savory, tropical, and sporting the intense heat of Jamaican beach sand on your bare feet. Yowza! This tasting flight includes five perfectly portioned pouches (2 tablespoons each). Stocking Stuffer-sized! 4" x 4" x 3"
South African Curry
The cuisine of South Africa is a melting pot of influences from native tribes, Dutch, British, and German colonizers, Indonesians, Indians, and Malays. This curry boasts more heat than many of our others from a generous scoop of cayenne. If you want to go traditional, try South African Curry in a beef or chicken stew with corn meal porridge, and wash it down with one of South Africa's excellent white wines.