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Irish Breakfast
While the name "breakfast" may lead you to believe that this is strictly morning fare, Irish Breakfast is a delightful tea at any time of the day. Historically, the deep malt of Assam is the tea of choice in Ireland, and our Irish Breakfast blend reflects this tradition with only hints of Chinese Keemun added to bring a bit of sweet smoke into the profile. Brewing Instructions: Steep 1-2 teaspoons per cup at 205°F- 212°F for 3-5 minutes
Island Spice Broth Bundle
The Caribbean flavor hits me like a dose of sunshine. —Aubrey, World Spice resident herbalist and spice expert Includes ready-to-use half cup pouches of:Jamaican AllspiceTurkish Bay LeafVietnamese Black Peppercorn When the weather is dreary, this warmly spiced ode to sunshine is the best remedy. Infuse this combination of allspice, bay leaves, and black pepper into store-bought or homemade broth for a warm bite with lively herbal notes. If you like it HOT, add in a shake of your favorite chile flakes. Make a big batch of sipping broth and keep it in the fridge so you can have a little boost whenever you need it. Details below. *** How to Infuse BrothYield: One Island Spice Bundle will make 8 quarts (32 cups) of spice infused broth goodness, with some black pepper and bay leaves leftover — we know you’ll use them. Refrigerate for up to five days. For one quart (4 cups) of broth: Pour the broth into a medium saucepan and bring to a simmer. Add 1 tablespoon allspice, 1 teaspoon black pepper, and 1 bay leaf — loose or in an infusion ball, broth sock, or tea bag. Simmer gently for 5-8 minutes (the longer you simmer, the stronger the flavor). Strain out your spices using a fine mesh sieve or remove your infusing bundle. Season with a pinch or two of salt if desired — we like Sel de Mer for the extra mineral boost. Sip and enjoy!
Italian Herbs
Use this blend for a burst of Italian flavor! No spice pantry would be complete without this classic seasoning. Add zest to tomato sauce for pizza or pasta, sprinkle Italian Herbs over chicken prior to cooking, or stir into minestrone soup for authentic flavor.
Italian Sausage Mix
There are hundreds of varieties of sausage made in Italy, using anything from fennel pollen to curry powder for seasoning. For our Italian Sausage Mix, we added a common and familiar sausage spice—fennel—to our Italian herbs mixture, along with some India Red Chile flake and Tellicherry Black Pepper. Use it to add sausage flavor to ground pork, beef, or turkey. To turn a pound of ground pork into Italian sausage, we recommend using about 1 to 1.5 tablespoons of our Italian Sausage Mix. Start with 1 tablespoon, mix it thoroughly into the pork, and then cook a small portion to taste. If you prefer a stronger flavor, you can add up to an additional half tablespoon.
Italian Sea Salt
This salt comes to us from the coasts of Italy where shallow Mediterranean pools are left to evaporate in the sun. An excellent all-purpose salt rich in minerals that works well for cooking and in condiment mills.
Jalapeño Powder
Made from dried and ground jalapeño peppers, this powder brings medium heat with the authentic taste of fresh chiles, minus the chopping and seeding. It's the workhorse pepper of the spice cabinet: not too mild, not screaming hot, just that perfect everyday kick that makes tacos taste like tacos and guacamole worth fighting over. Use Jalapeño Powder anywhere you want clean, vegetable-forward chile heat. Blend it into dry rubs for grilled meats, whisk it into cheese sauces and queso, stir it into cornbread batter, or dust it over roasted vegetables and popcorn. It's equally at home in Tex-Mex, breakfast scrambles, or anywhere you'd reach for a fresh jalapeño but don't have one on hand.
Jamaican Allspice
This single-origin allspice berry from Jamaica is a delicious find. The flavors are more vibrant than those from other origins with a greater intensity all around. The flavors of clove, pepper, nutmeg, and cinnamon are all there, revealing the complexity that gives allspice its name. Whether you are preparing traditional Caribbean dishes or doing holiday baking, this premium allspice offers unparalleled quality and depth of flavor.
Japanese Curry
Japanese Curry is a mild, deeply comforting curry blend with gentle warmth, savory depth, and a subtle sweetness. Inspired by Indian curry powders and adapted to Japanese tastes, this style of curry is less spicy and more rounded, designed to simmer into a rich, gravy-like sauce. Traditionally thickened with a roux cooked until dark and nutty, Japanese Curry is often balanced with a touch of sweetness, commonly from grated apple. It is endlessly adaptable, pairing beautifully with chicken, pork, beef, and hearty vegetables, and is most often served over rice or noodles for a soul-soothing, weeknight-friendly meal.
Japones
Japones have a dry, tip-of-the-tongue heat that is simple and pure. Use these chiles in a stir-fry or chili for bursts of heat that are sure to please anyone who likes it hot.
Jasmine Pearl
A longtime favorite of tea lovers, Jasmine Pearl is made with green tea picked early in the spring and rolled into a pearl shape then stored. After the jasmine harvest, the green tea and jasmine blossoms are stored together for five to seven days to allow the floral essence of jasmine to richly scent the tea. The process is lengthy, but yields a beautiful and aromatic cup of tea. This tea can be brewed cold for an exotic iced tea. Brewing Instructions: Steep 1 teaspoon (or about 3 grams of pearls) per 8oz cup at 175°F - 185°F for 2-5 minutes. Enjoy up to 2-3 steepings per serving!
Jerk Seasoning
With the classic Jamaican combination of allspice, ginger, thyme, and the fruity heat of habanero chiles, this Jerk Seasoning will add some Caribbean zing to your next barbecue.You can make a sensational marinade with our Jerk Seasoning by adding lime juice, coconut milk, or even rum! Can't wait that long? Just add a little salt and brown sugar and rub it on meat before grilling.
Jorhat Assam
Jorhat Assam brews a sturdy cup of tea, strong and brisk. The malt and tang of a classic Assam present along with a deep body and a subtle aroma of dried fruit. In the mood for something spicier? Try Assam with any of our Chai Masalas.Brewing Instructions: Steep 1-2 teaspoons per cup at 205°F- 212°F for 3-5 minutes
Juniper
The taste of juniper berries is fresh and tangy with a strong aroma of pine and citrus, but there is a unique note that defines it. Perhaps most commonly known as the predominant flavor of gin, juniper has a host of culinary applications as well.A perfect pairing with wild or gamey meats, juniper berries can be crushed and made into a paste with garlic, rosemary, and olive oil and rubbed on any cut. It tends to take the edge off of game flavors nicely, but be careful not to overpower the natural flavor with too much of a good thing.
Kaffe Baharat
We're beyond excited to introduce you to our newest partner, Chef Tarik Abdullah (aka Cooka T) and his new blend, Kaffe Baharat, a coffee-infused concoction inspired by Seattle's vibrant food scene and Tarik's love for Middle Eastern flavors. Based in the heart of Seattle, Chef Tarik is well-known for his Lumen Field food stand, Cooka T's Kitchen (offering the "best vegan options in Lumen Field" by Eater Seattle), as well as Feed the People, a community-driven initiative focusing on food and youth development programs. Now after years of requests, Tarik has crafted a coffee-infused blend in collaboration with Seattle's own Boon Boona Coffee. This blend is perfect for lamb meatballs, grilling steak, or as a tasty companion for sheet pan veggies. Photographer @berhanuimagesFun Fact: Our blend has a playful twist on the English pronunciation and the Arabic word for coffee! In Arabic, it's 'القهوة' (pronounced as 'al-qahwa'). On another note, 'Baharat' is the Arabic term for 'spices' in English.
Kala Masala
Kala Masala is a darkly roasted aromatic blend from Maharashtra, India's Western coastal state. Similar to the more common Garam Masala, Kala distinguishes itself with sweetness from coconut, a hint of chile, and black cardamom in the mix. Kala Masala is wonderful on fish, seafood, rice, and vegetable dishes. Sweet potatoes are a perfect pairing with Kala Masala, whether roasted, mashed, or baked in a pie! *This is a limited run blend. Only available while supplies last.
Kashmiri Curry
At India's northern tip lies the cold and rugged Kashmir region. The curries here rely on the warmth of aromatic spicing, and often include an extra measure of cinnamon and cardamom as we've done here. The bold, aromatic flavors of Kashmiri curry work well with meat—lamb being a favorite. Both ground almonds and yogurt are used as thickeners and dried apricots are frequently included in traditional preparations. This blend also makes a lovely seasoning on sweet potato dishes.
Kashmiri Garam Masala
Masalas are incredibly diverse and can include just about any spice. This Kashmiri version is darkly roasted and intense, producing the deepest aromatic flavors possible.
KC Tailgater's BBQ Rub
Folks from Kansas City like to say they'll barbecue anything that moves, and we've created a classic rub that is versatile enough to bear the name. Our KC tailgater's rub will do justice to pork, beef, chicken, lamb, venison, and even catfish. And it will taste just as fine at stadiums other than Arrowhead.
Keemun
This Keemun is one tea we have consistently liked year after year and for good reason: the subtle smoky character is balanced by the smallest hint of sweetness. If you were to travel back in time a few hundred years, this tea would be sold pure as classic "English Breakfast," but in modern times it is blended with other teas from India to make some of the hundreds of recipes on the market.Brewing Instructions: Steep 1-2 teaspoons per cup at 205°F- 212°F for 3-5 minutes
Kharcho
This traditional seasoning for Georgian beef soup has a distinctive flavor from fenugreek leaf and caraway with additional savory spices and a touch of chile. Try this blend in beef stew, lamb stew, or pot roast. *This is a limited run blend. Only available while supplies last.
Khmeli Suneli
This traditional Georgian spice blend is a fusion of culinary influences from the east and west. Basil and savory are mixed with fenugreek seed and leaf, cinnamon, black pepper, cloves, and coriander. Khmeli Suneli is a versatile blend, delicious in bean, grain, and vegetable dishes. It's also wonderful on lamb chops, fish, and chicken.
Kofte Spice
Kofte Spice is a wonderful all-purpose seasoning with a complementary base of savory and sweet spices and herbal top notes. Chefs in Turkey use this blend as a seasoning for meat dishes such as kofte, grain pilafs, and vegetable dishes. Use Kofte as a rub on lamb prior to grilling. This blend has a great flavor synergy with eggplant, so try perking up your next batch of ratatouille with these flavors of Turkey.
Korean Chile
Korean Chile has a bright fruity flavor similar to the Aleppo pepper, but with a little more heat. This fine flake form disperses evenly into dishes so you don't have to worry about biting into a whole chile pod! It is also known as Gochugaru, which is typically used in Korean cooking.Perfect for those spicy Sichuan stir-fried dishes or in making kimchi, you can also use Korean Chile anywhere in any Asian cuisine that simply 'chile' is called for.
Lapsang Souchong
Lapsang Souchong is a robust, intense pine-smoked tea from Fujian province of China. Deep aromas of smoke reveal themselves in a very strong cup. This tea is also used in cooking as either a strong infusion for a sauce or as a smoking agent in the bottom of a dry wok and is a key ingredient in our Asian Tea Rub.Brewing Instructions: Steep 1-2 teaspoons per cup at 205°F to 212°F for 3-5 minutes