All Products
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.
Mystic Licorice Tea
What wonders lie in the depths of this cup? Sweet and subtly spicy, our mystic licorice blend is a perfect companion for any time of day. Licorice root brings a complex earthy sweetness to the tea, complemented by the warm flavors of clove and orange peel, while ginger root and cassia bark provide just enough spice. Brewing Instructions: Steep 1-2 teaspoons per 8oz cup at 205°F to 215°F for 4-6 minutes
Nepalese Green
From the Guranse Estate in Nepal, we bring you a high mountain organic green tea with qualities as fresh as the mountain air. The leaves are slightly curly with silvery and light green tips. The delicate tea shines with elegance and character. This evolving green tea leaves you with a clean mouth feel that will have you going back sip after sip. The perfume is a tantalizing combination of sweet muscatel grape and vegetal ocean breezes. The flavor is mellow with notes of sesame, mild astringency, and a palate cleansing finish with hints of pine. This is a 4oz package.Brewing Instructions: Steep 1 to 2 tsp per an 8oz cup at 170° F for 45 seconds for the first steep and up to 1 minute for your next steep. Enjoy up to 4 steeps!
New Mexico Chile Flake
New Mexico chiles are a signature flavor of Southwestern cuisine. Mild and versatile, these chiles can be used to add rich flavor to just about any dish. The convenient flake form of these New Mexico chiles makes them easy to use in traditional sauces combined with tomatoes or tomatillos, as well as in stews, soups, and casseroles.
New Mexico Chili Powder
This Mexican-influenced blend was actually developed in Texas in the mid 1800s as a convenient seasoning for the classic "bowl of red." A mixture of paprika, chiles, cumin, garlic and onion—it makes the perfect seasoning base for chili con carne, tacos, fajitas, and all kinds of beans. You can also add a pinch of Mexican oregano for additional flavor. Unlike many commercial chili powders, ours contain no salt, so remember to add some to suit your taste.
Nigella Caesar
This genius seasoning for Caesar dressing is a snap to make and boasts all the flavors in a classic Caesar. The brilliance? We’ve managed to make it vegan. Worcestershire powder is the umami bomb instead of the traditional anchovy, and black salt with its slightly sulfurous taste opts in for the egg. It keeps well in the refrigerator and can be used for Caesar salad or as a flavorful marinade for chicken, fish, or vegetables.
Nigella Seed
Nigella seeds have a mild, nutty onion flavor, and they are used as a condiment in India and the Middle East on flatbreads and vegetable dishes. Their shape has an interesting appeal—edgier than sesame—but they can be used in many of the same ways. Give them a quick toast in a dry skillet to bring out the most flavor. Nigella seeds can be sprinkled on all manner of vegetable dishes and salads, from a simple stir fry to baked sweet potatoes.
Nora Chile
The Nora Chile, also known as the paprika pepper or pimiento choricero, is essential to Spanish cuisine. Similar in appearance to the cascabel chile, but sweeter and with less heat, the rich earthy taste of the Nora is a delight. Plus, they are really cute!Nora Chile is used to flavor soups, stews, paella, romesco sauce and some chorizo varieties. They pair wonderfully with seafood, including crab, octopus, cod, and rockfish, but they are also excellent with poultry. Try the Nora Chile in unexpected ways like smoky mashed potatoes, crab cakes, or octopus ceviche!
Northwest Forest Brine
Our Northwest Forest Brine infuses a range of flavors into all manner of meats, from trout to pork, chicken, and turkey. Juniper is the leading flavor with notes of pine and citrus, complemented by fennel, green pepper and allspice. We added alderwood smoked salt into the mix and this 8 oz. package is perfectly portioned for one gallon of water.You will need a brining bag or large container to hold the brining meat for up to 24 hours.To make the brine, bring 2 quarts of water to a rolling boil. Remove from heat and add the Northwest Forest Brine. Stir to dissolve the salt and sugar, and let sit for 5-10 minutes to release the spice flavors into the brine. Add another 2 quarts of cold water and wait for the brine to return to room temperature. Add the meat and refrigerate for up to 24 hours before cooking.
Northwest Tea Time
Inspired by the long, damp Northwest winters, this World Spice Original blend combines the deep malt of Assam with touches of smoke from Keemun and Lapsang Souchong. Northwest Tea Time will make even the most avid of coffee drinkers reconsider their afternoon cup.Brewing Instructions: Steep 1-2 teaspoons per cup at 205°F- 212°F for 3-5 minutes
Nutmeg
A classic topping for eggnog and lattes, Nutmeg is a natural with cream sauces and custards. Grate some into your next stone fruit dessert for a flavor explosion! Nutmeg works in savory dishes as well—try a little in your next chicken casserole or spinach dish.We only sell nutmeg in whole form because it loses flavor so quickly, and the difference between the freshly ground spice and the pre-ground variety is like night and day. The freshly ground nutmeg is incredibly rich, earthy and complex—try it and you'll never look back! There are many grinders and graters on the market, but to make it easy our staff pick is the Microplane, which pulls double duty as a top-notch zester.
Olive Wood Mortar & Pestle
A timeless kitchen companion, beautifully crafted to last for generations. Each mortar and pestle is handmade from authentic Mediterranean olive wood, chosen for its strength, durability, and stunning natural grain. No two are exactly alike, each one brings its own rustic charm to your counter. Olive wood’s dense hardness makes it ideal for grinding spices, herbs, and blends, while the wide-grip pestle offers comfort and control. The rounded head works smoothly against the bowl for even crushing, mixing, and stirring. Handmade from Mediterranean olive wood in Tunisia Unique natural grain patterns Durable hardwood perfect for daily spice grinding
Olive Wood Pepper Mill
This solid olivewood peppermill brings everyday cooking to life with its warm grain and comfortable, natural feel. A quick twist of the top lets you adjust from fine to coarse, releasing the bright, aromatic flavor of freshly ground pepper—or salt, thanks to its durable ceramic mechanism. A timeless, hardworking piece for any kitchen. Height: 9.5" Hardware: Ceramic (suitable for salt or pepper) Care: Hand wash
Olive Wood Salt Cellar
This olive wood salt cellar is as beautiful as it is practical. The magnetic, hinged lid swings open with a satisfying snap, keeping your favorite salt within easy reach. Hand-carved from a single piece of dense, durable olive wood, each cellar has its own unique grain and character. Because olive wood is naturally nonporous, it won’t hold onto odors, flavors, or germs — just the good stuff you put inside. Dimensions: 4.7" diameter Materials: Olive wood Origin: Tunisia Care: Hand wash and polish with food-safe oil
Onion Flake
This dried yellow onion flake from California is sweet and loaded with flavor. This is a convenient form of onion for dips, rubs, and spice blends—you can use it chunky, crush, or grind it. Try making your own dry soup mixes for camping trips and hiking.
Onion Granules
Granulated onion is a wonderfully versatile addition to the spice pantry. The flavor is intense and concentrated, and the granulated form disperses readily into all manner of dishes—from soups and stews, to dressings and sauces. Onion granules can also be a life saving flavor-fixer at the "adjust seasonings to taste" step of your recipe. Just add a pinch for robust onion flavor.