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Pink Pepperberry
The pink pepperberry (often called a "pink peppercorn") is the semi-ripe berry of the schinus bush and not a true peppercorn, as you can tell from its mild taste. Pink pepperberries have a playful flavor with floral and camphor notes dancing around the mild, tingly pepper taste.
Piri Piri Blend
There are many variations of Piri Piri. Portugal, Brazil, and Africa all have their interpretations. One thing they have in common is heat, and lots of it.We've combined African cayenne, Pequin, and Ancho chiles, dried tomato, and lemon for our own unique twist on this bold spice blend. Try it as a rub on chicken, a dusting on shrimp, or use it anywhere you want a potent boost of flavor and heat. We like to whisk some ground Piri Piri in with mayonnaise or aioli for a saucy kick.
Piri Piri Chile
This little pepper is crisp, fresh, and hot! Direct from Portugal, we sourced these firecrackers to accent our A Taste of Portugal blend and they made us see stars.The bright fresh flavor and fantastic heat will blend beautifully into your dishes. Use them to make traditional sauces and cuisine of Portugal, Brazil, and Africa. Whether you call it pili pili, peri peri or piri piri — it's all good!
Popcorn Sprinkles Tasting Flight
From movie night to snack time, popcorn wins every time. Spice it up with five of our spice blends and taste the magic! Bar-H Beef Rub: This blend is bold, peppery, and smoky with a pop of citrus. It’s just chunky enough to give a great bite without falling off your popcorn. Buffalo Spice: The familiar flavor of tangy, spicy wings gives your popcorn a punch you’re gonna love. Cinnamon Toast Spice: Calling all sweet snackers! Cinnamon Toast Spice turns popcorn into dessert with a generous shake of nostalgia to top it off. Garlic Salt: With premium garlic, Mediterranean herbs, and white pepper, you really haven’t had garlic salt until you’ve tried ours. Ranch Seasoning: An American classic, made salt-free and perfectly sprinklable. This tasting flight includes five perfectly portioned pouches (2 tablespoons each). Stocking Stuffer-sized! 4" x 4" x 3"
Poppy Seed
Poppy seeds add a mild crunch and delicate flavor. Keep poppy seeds on hand to add to cakes, muffins, perk up salad dressings, and sprinkle on breadsticks and pretzels.
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.
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
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.