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Thai Chiles
These hot chiles are perfect to pop into a stir fry or sauce to add bright heat to the dish. Use them whole and eat around the pods or pound them into a paste for Thai curries. The heat is crisp and clean so you can add other seasonings to take your dish in any direction.
Thai Seasoning
This Thai-inspired seasoning boasts signature flavors of the region with warm ginger leading the way, along with just enough Chile to keep it interesting. Thai Seasoning can be used to season stir fried vegetables, as a rub on chicken, or sprinkled over seafood. It also makes a great flavor base for Asian-style marinades and soup stock.
The Big Easy Bundle
Step into the flavors of the Gulf Coast with The Big Easy Bundle, a collection of bold and vibrant seasonings that bring the magic of New Orleans straight to your kitchen. Includes ready-to-use half cup pouches of: Creole SpiceCajun Black Voodoo
The Science of Spice
Understand Flavor Connections and Revolutionize Your Cooking It’s time to spice up your home cooking!Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavor in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Sure to get your tastebuds tingling, you can explore: - 52 exciting recipes from around the world which showcase each spice blend- An explanation of what spices are and how they're produced- Which countries favor which spices and a bit of the history behind it- Dozens of spice blends you can make and what you can use it for- A reference guide where you can conveniently look up each spice to understand how to use it- Various color-coded charts to help you learn the chemical compound that make up the flavors- Instructions on how to design your own spice blends- Beautiful photographs of spices and foodGreat cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavor from your dishes. From learning how the flavor compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you’re a fan of spice seeking to experiment with new flavor combinations, or simply a beginner-level home cook looking to advance your knowledge on all things spice related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love.If you've ever wondered why some spices taste stronger than others or how to make your own personal garam masala, The Science of Spice has all the answers! Discover how to use spices for cooking to become more creative in the kitchen, and explore the multiple ways that spices can endlessly heighten your eating experience.
Thyme
Thyme is one of the most widely distributed herbs being used throughout Europe and the Middle East—even all the way to Cajun country. One of the oldest herbal cultivars, thyme has found its way to every corner of the global spice pantry. Our French thyme's intense herbaceous and woodsy aroma has a universal ability to please the palate, and pairs best with foods that stand up well to that intensity—from game meats and root vegetables to beef and mushrooms or sausage gumbo!
Tikka Masala
"Tikka Masala" refers to both a popular dish and the spice blend used to season it, but they aren't originally from India. A child of the Raj, it was created in England by Bengali chefs to appeal to the British palate—and they seem to have been wildly successful. Tikka Masala is so ubiquitous in Britain there are some who would pit it against Yorkshire Pudding or Fish and Chips as the national dish.
Time for Tea
Fortnum & Mason: Time for Tea by Tom Parker-Bowles
Toasted Cumin Seed
This seed spice has been cultivated since ancient times! Cumin has a rich and savory base flavor, with hints of citrus and pine. When toasted, cumin seed loses some of its bitter pungency and the earthier notes are enhanced, resulting in a pleasing, well-balanced flavor. As toasted cumin loses flavor very quickly when ground, we strongly recommend that you purchase this product whole and grind at home.
Toasted Kukicha
Made from the leaf stalks, called "kuki," which are harvested during the production of Sencha or Bancha, kukicha is a unique tea that is naturally low in caffeine but rich in trace elements, which give it a complex and unique flavor. This organic toasted kukicha has a mild nutty flavor with a full body, which gives way to a surprisingly sweet finish. Brewing Instructions: Steep 1 heaping teaspoon per 6oz cup for 1-3 minutes at 175°F
Togarashi
This blend is used throughout Japan as a table condiment, occupying much the same place that salt and pepper do in the American household. Togarashi has a special affinity for Japanese noodles and soups but can also perk up fish, poultry, and beef. We love it on spinach sautéed in a touch of sesame oil. Contains Korean chile, orange peel, seaweed, ginger, poppy seeds, and sesame seeds.
True Cinnamon
The mild and exotic flavor of this varietal only hints at the cassia cinnamon to which we are more accustomed. Don't jump to the conclusion that "true" means better or stronger, it is a botanical distinction of this unique variety. Mild and complex, True Cinnamon lends a delightful flavor that is not as "hot" as cassia-cinnamon. Use true cinnamon for a mellow flavor on its own or in combination with cassia for heavenly flavors in baked goods. Grind only what you need for each use because it loses flavor quickly.
Turkish Bay Leaf
Deep, base flavors that are essential in everything from Creole to Italian cuisine are the signature of Turkish bay leaves, and these have more savory flavor than any other we've tasted. Typically used whole, just drop one into your stock, soup, or stew and simmer away!
Turkish Curry
Our Turkish Curry is a bold fusion of Indian and Eastern Mediterranean influences, featuring Black Cardamom, Fenugreek, and smoky Urfa Biber chiles. This blend brings together the warmth of South Asian spices with the depth and subtle heat of regional Turkish flavors, creating a rich, savory profile with just a hint of sweetness. Stir it into lentils, chickpeas, or vegetable stews for a hearty, comforting dish, or use it to season lamb or beef meatballs and burgers. It also pairs beautifully with grilled chicken or roasted fish.
Turkish Oregano
Turkish oregano is a classic, and no spice pantry should be without it. The aromatic profile enhances an array of dishes and cooks up nicely with bold flavors either alone or in combination. Used in all manner of Greek and Italian dishes, oregano blends beautifully with all manner of Mediterranean herbs like basil, marjoram, sage and rosemary. A classic in tomato sauces, either for pasta or pizza, it can also be used in bean dishes, vegetable sautés and with meat, poultry, or fish.
Turmeric
Turmeric gives most curry powder its rich yellow color. With a rich, resiny base flavor, it combines classically with Indian lentil and vegetable dishes. Try it in rice cooked in coconut milk for a vibrant, full flavored side dish.These days, folks are also calling turmeric a "super-spice" because it has so many health benefits!
Tuscan Rosemary Salt
Tuscany, at the heart of Italy, epitomizes the nation's rich food culture. Its cuisine, highlighting extra virgin olive oil, aromatic herbs, and regional wines like Chianti, embodies simple yet exceptional flavors. Imagine the fragrance of piney rosemary, earthy sage and the delicate sweetness of fennel, brought together with warm ginger and a pinch of cinnamon.Make a dish that will make Nonna proud! It's great for roasting meats, grilling veggies, and turning sheet pan dinners into a meal worth gathering for.
Urfa Biber
This luscious pepper flake from Turkey has an earthy, smoky edge that hints at chocolate and tobacco alongside a mild heat giving it a well rounded, complex flavor. Similar to Aleppo pepper in terms of heat level (and geography...the town of Urfa is only one mountain range away), it also has a wide range of uses and will enhance most any dish- sweet or savory.The peppers are harvested and sun dried during the day and then wrapped to sweat at night to develop the depth of flavor. The peppers are then processed with olive oil and salt to create a smooth texture and punch of flavor.
Vaasa Spice Jar Set of 2
The Vaasa spice jars makes it is easy to stock up on your favorite spices and be ready to refill the grinders whenever necessary. Each jar holds 8 oz.The Vaasa series is based on a biocomposite material made of wood based cellulose fibres from certified, sustainably managed forests. The material gives the products a warm, natural and earthy feel.The material has a low carbon footprint, and unlike crop-based biomaterials, this bio composite doesn’t interfere with a food-production chain
Vadouvan Curry
Also known as "French Curry," this spectacular blend of East meets West originated in a region of India with a high concentration of French immigrants and remains popular in France and Belgium. The classic preparation involves making a concentrated paste with the Vadouvan spice and lots of sauteed onions and shallots. The paste is then used as a base for sauces and soups or as a rub on fish and poultry.
Valrhona Cocoa Powder
For chocolate lovers only! This Dutch-processed cocoa powder is rich in butterfat but not adulterated with fillers like sugar and cornstarch. We went to one of the most reputable chocolate companies, Valrhona, to find our source. Use it for baking, in mole sauce, or try mixing this con leche with milk to make the traditional beverage of the Maya.
Vietnamese Black Peppercorn
Vietnamese black pepper has a delightful flavor—peppery as pepper should be with a fresh layer of flavor on top. This peppercorn has a mellow complexity, with all kinds of playful flavors shining through. It is an excellent choice for vegetables or fish dishes. If you love pepper, this one is definitely worth a spot on the spice shelf!
Vietnamese Cinnamon
Dark, rich, and spicy, this Vietnamese cassia powder is simply the boldest and most potent variety available. Also known as Saigon cinnamon, this distinctive cinnamon variety has unparalleled taste with a fiery bite.
Voatsiperifery Peppercorn
Direct from the rainforests of Madagascar, we're pleased to offer voatsiperifery. A close relative of black pepper, this single-origin pepper variety, Piper borbonense, is intensely aromatic and exotically spiced. Crush them in a mortar and inhale the scent of piney rainforest and jungle flowers. These little peppercorns are tiny in size but mighty in flavor. The scent of this pepper is so strong it permeates the forests when the fruits are ripe on the vine! Net Weight: 20g. The weight listed below the price (above) is total shipping weight including the jar. Your purchase of voatsiperifery directly supports the conservation and restoration of the Malagasy rainforest via The Phoenix Conservancy. Their mission is to restore endangered ecosystems for the benefit of the communities that depend on them and for the conservation of biodiversity. In Madagascar, they are using voatsiperifery and other native species to develop a sustainable, locally-led agroforestry economy to empower rural communities, incentivize restoration of rainforest in perpetuity, and improve their living standards in the region.
Voodoo
Like all great magic, there are secrets in this blend that would make Voodoo Queen Marie Laveau proud. Coarse French sea salt? Aleppo pepper? No one can say for sure, maybe it's just the Voodoo. Inspired by the magic of the Gulf Coast, this robust seasoning includes onion, garlic, thyme, and allspice on a base of peppercorns and sea salts. Whole brown and yellow mustard seeds round out the flavor with just a touch more heat.