Six or 12 of our favorite spices for the curious cook! This collection includes some of our newest, bestselling and most interesting spices for all kinds of culinary adventures. Packed in a beautiful box and ships for free within the US.
The 6-spice collection includes:
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Our savory, sweet Purple Shallot Powder adds umami depth and allium sweetness to myriad dishes, from rice and noodles to stews and braises. The powder is a convenient substitute for fresh shallots — substitute 1 tsp powder for a fresh shallot, or use in place of onion powder in rice or any dish that you'd use fresh shallots in.Ingredients:
Shallots, dried (Allium cepa v. aggregatum)
=- Use in place of fresh shallots in any dish, 1 tsp = 1 fresh shallot
- Bloom in butter or oil at the start of cooking rice, noodles, sauces, braises, stir-fries and stews
- Sprinkle as a topping for vegetable, rice or meat dishes
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Black Lime is a versatile ingredient with a famously savory and tart flavor. Ours comes from a family farm in Guatemala. The limes are sun-dried, then ground into an easy-to-use powder. A versatile ingredient common in Persian cooking, they have a savory, tart flavor that's great on roasted meat or vegetables, in stews and anywhere you'd use lime juice.Ingredients:
Sun-dried Persian lime (Citrus latifolia), ground
=- Sprinkle into rice, soups, fish and kebabs
- Toss with vegetables prior to roasting
- Use as garnish for cocktails, especially sours and margaritas
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Our Black Urfa Chili comes from Urfa, Turkey, where it has been grown and cured for centuries. It has a rich, malty flavor with a lingering burn. The chilis ripen to a bright red color, then are laid out under sheets in the hot summer sun. This technique cures the pepper in its own juices and gives it a deep umami flavor and beautiful dark color.Ingredients:
Urfa Chili (Capsicum annuum), sunflower seed oil, salt (salt content is 1% by weight, or about 0.5 grams per jar)
- Sprinkle over roasted vegetables, eggs, or cooked proteins
- Stir into brownie batter or chocolate cookie dough
- Mix into hummus or other creamy dips
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Our Sun-Dried Tomato Powder adds a bump of rich, umami flavor to any dish. Sauté the powder with aromatics like onions or garlic, use as a garnish on roasted vegetables or add to rubs for grilled meats.Ingredients:
Sun-dried tomato, ground (Lycopersicon esculentum Mill.)
=- Coat veggies in olive oil and toss, add to meat rubs and stews
- Sauté with onions, garlic or mirepoix (cut onions, celery and carrots)
- Sprinkle over sliced tomatoes (trust us), focaccias and pizzas
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Our Wild Mountain Cumin has a savory, penetrating aroma and bright, umami flavor evocative of grilled meats and sweet caramelized onions. The tiny, oblong seeds are hand-picked by foragers in the Hindu Kush mountains of Afghanistan. The seeds are smaller and softer than the cumin you may be used to, and they do not need to be ground before use.Ingredients:
Whole wild cumin (Bunium persicum)
- Bloom seeds in hot oil or ghee and use as the base for stews, curries or braises
- Grind seeds and mix with other spices like coriander and black pepper for a savory protein rub
- Mix whole seeds into guacamole, vinaigrettes or yogurt-based spreads
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Herbes de Provence is an iconic blend of hardy, aromatic herbs and a cornerstone of French cooking. Unlike every other product in the US, ours is truly grown and blended in Provence itself, by a cooperative of farmers who cultivate organic heirloom herbs and craft a perfectly balanced, traditional mélange. Add to tomato sauces, roasts, pan sauces and any other dish for a boost of savory, fragrant aromatics.Ingredients:
Rosemary, savory, oregano, thyme
- Rub on proteins (especially chicken) before braising or baking
- Sprinkle over fresh tomatoes with good olive oil and bake, then eat with crusty bread
- Coat potatoes in a mixture of olive oil and salt, then add herbs and bake or pan-fry
The 9-spice collection includes everything in the 6-pack, plus:
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Our sweet, nutty Wild Mesquite Powder is made from the inner fruit of wild mesquite pods, and its flavor reminds us of hot chocolate and cinnamon toast. Most mesquite flour is made of seeds and pulp, so our powder has a more intense and complex flavor. Mesquite trees regenerate ecosystems and provide sustainable livelihoods for rural communities, and their fruit has a rich, comforting flavor.Ingredients:
Wild mesquite pod pulp (Prosopis alba & nigra)
- Sweet Mesquite Pecans
- Swap out for cocoa powder in baked goods
- Mix with hot milk for a warming drink
- Add to pancake and waffle batter
- Use for part of the flour in cookie dough and brownie batter
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Our Purple Dulse is a savory, umami, colorful seaweed that is sustainably wild-harvested from the pristine waters of the North Atlantic Ocean along the rocky coasts of the Gulf of Maine between the US and Canada. Use for an irresistible nutty flavor or as an alternative to salt.Ingredients:
Purple dulse seaweed flakes (Palmaria palmata)
- Make a tahini dressing with dulse, garlic powder and lemon juice
- Sprinkle over roasted vegetables
- Use to top avocado or tomato toast
- Add to your smoothies
- Bake into a banana bread
- Use as a salt substitute
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Our Five Spice is an ancient, aromatic, versatile blend beloved across East Asia. Called Ngũ Vị Hương in Vietnamese and 五香粉 in Chinese, it's named for the five traditional Chinese flavors (sweet, bitter, tart, salty and savory). It brings a warm, savory, slightly spicy burst of flavor to grilling rubs, stews, sauces, stir-fries, braises and red cooking.Ingredients:
Star anise, cinnamon, ginger, chili pepper, clove, black pepper, cardamom, fennel seed, mac khen pepper
- Combine with soy sauce as a glaze for cooking protein or hearty vegetables
- Use as a sub for cinnamon in desserts
- Add to braises, beans and other long-cooked dishes
The 12-spice collection includes everything in the 9-pack, plus:
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Black Mineral Salt (commonly called kala namak) is a classic ingredient in many South Asian dishes and is used in the practice of Ayurveda. The salt is mined in the Himalayas and fired in a kiln at extremely high temperatures, hot enough to melt the salt and give it a scorched black color. The heat changes the chemical composition, bringing out its beloved savory, tart and eggy aroma and flavor.Ingredients:
Kiln-fired salt
- Use to make a vegan tofu scramble
- Add to beans, stews and chilies
- Use in place of salt in noodle, rice and lentil dishes
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Our Szegedi 178 Hot Paprika is grown on a small regenerative farm in the oldest paprika-growing region of Hungary by our partner farmer, Péter. Szegedi 178 is an heirloom variety of hot pepper that has a beautiful aroma and a long, warm burn. The peppers are picked ripe, air-cured in mesh bags, dehydrated, ground and blended with sweet paprika in small batches.Ingredients:
Hot & sweet paprika peppers (Capsicum annuum), dried and ground
- Add to soups and stews for a gorgeous color and fresh paprika kick
- Use in rubs, marinades and dressings
- Make classic Hungarian dishes like goulash, chicken paprikash and stuffed cabbage
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Our Cloud Forest Cardamom is sweet and tart, reminiscent of summer fruits, fresh herbs and cut grass. It comes straight from a single-estate regenerative farm in the high-altitude cloud forests of Guatemala. The fruit turns yellow as it ripens on the vine and has a softer and sweeter flavor that makes it a perfect upgrade to standard green cardamom.Ingredients:
Whole cardamom pods (Elettaria cardamomum)
- Add to dishes at the beginning of the cooking process
- Crack pods in a mortar and pestle and add them to a pot of rice
- Add to a stews, curries or other rich sauces
- Throw a few pods into braising liquid for chicken or beef
The 24-spice collection includes everything in the 12-pack, plus:
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Refreshingly bright, sweet-tart zest with a tropical edge.Ingredients:
Alphonso mango, unripe (Mangifera indica v. Alphonso), salt (<0.1%)
- Rub chicken, shrimp and veggies to add a tart brightness
- Sprinkle into smoothies, pastries with fruit and desserts
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The night market in Stone Town's Forodhani Gardens is famous for grilled seafood and tiny meat kebabs, heavily seasoned with savory, complex Tandoori spices. A rich combination of Indian, Arabian and East African roasting and grilling traditions.Ingredients:
Garlic, paprika, coriander, cumin, ginger, cloves, fenugreek, cardamom, mustard
- Rub on meat or vegetables before roasting or grilling
- Add to marinades for a rich, savory burst of flavor
- Make a soup or stew with tomatoes and serve with yogurt
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Our Jimmy Nardello Sweet Pepper Flakes have with tons of sweet, creamy flavor and no heat, and they are perfect for stir-fries, stews, sauces and as a mild alternative to chili flakes. They have shiny, firetruck-red skin and a super-sweet flavor and crispy texture, and they are coveted by chefs and home cooks alike.Ingredients:
Jimmy Nardello pepper (Capsicum annuum)
- Add to seasonal stir-fries for a bright, sweet & savory pepper flavor
- A great chili flake for anyone who wants pepper flavor but is sensitive to heat
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Bright, fruity and tart, perfect for teas, infusions and cocktailsIngredients:
Hibiscus flower petals (Hibiscus sabdariffa)
- Steep in hot water to make tea
- Add powder to muffins, scones or cookies
- Infused in equal parts water and sugar for a gorgeous simple syrup
- Add to rubs for a tart, bright note
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Sweet, bright and intense peppermint, sub for fresh mint in any dish.Ingredients:
Dried mint leaves (Mentha piperita)
=- Makes a beautiful mint tea
- Add to pesto, chutneys, or curries
- Great in meat rubs for chicken and lamb
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Complex and aromatic, floral and citrusy, use in place of black pepper.Ingredients:
Grains of paradise (Aframomum melegueta)
- Add a pinch of whole grains to rice or grains to infuse with flavor.
- Grind the grains to add to banana bread or other sweet baked goods.
- Grind and blend with chili, turmeric, cumin and paprika for a homemade berbere.
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Herb salt sourced from small farms in Oaxaca, perfect for beans and meats.Ingredients:
Sea salt, hoja santa (Piper auritum)
- Add to beans, especially black beans
- Sprinkle over quesadillas and soft cheeses
- Mash into avocado and spread over toast
- Use in tomato salads
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Dried, chopped scallions, a perfect garnish and easy substitute for fresh.Ingredients:
Negi scallions, dried (Allium fistulosum)
- Sub for fresh scallions in any dish
- Use as a garnish for ramen, stir-fried noodles, or any noodle dish
- Fold into cream cheese or sour cream for dips
- Mix into biscuit or scallion pancake dough
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Sweet, rich, warm bay leaf powder, great in both sweet and savory dishes.Ingredients:
Caribbean bay leaf (Pimenta racemosa)
=- Add 1/8th tsp powder at the start of cooking a soup, stew or braise
- Stir into a homemade brittle or toffee
- Add to a pot of beans and rice
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Smoky, complex, herbal, resinous and bold.Ingredients:
Black cardamom, smoked and ground (Amomum subulatum)
- Combine with yogurt, or tahini and lemon juice, for a smoky dip for veggies
- Sprinkle some into a braise or pot roast
- Add a pinch to slow-cooked lentil or meat stews for a smoky, deep flavor
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Savory, rich black garlic powder grown, slowly heated and ground in Guatemala.Ingredients:
Garlic (Allium sativum), fermented and ground
- Black Garlic BBQ Sauce
- Add to marinades and rubs
- Whisk into salad dressing
- Stir into soups and stews
- Flavor long-cooked roasts
- Use as a sub for standard garlic powder or fresh garlic in any recipe
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Our Nyanza Vanilla is grown in the hills around Nyanza (aka Lake Victoria) in Tanzania, where the altitude, rich soil and temperate climate produce an especially rich, sweet vanilla. Add your favorite spirit, salt or sugar to fill the jar.Ingredients:
Vanilla planifolia, chopped pod
RECIPES
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Chotpoti | Chickpeas & Potatoes with Tamarind Sauce, Pastry & Eggs
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Black Tea with Sage & Cardamom
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Walnut-Chili Ice Cream
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Ghaymeh (Persian Black-Lime & Tomato Stew)
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Jerk Pork Tenderloin
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Traditional Sri Lankan Chicken Curry with Ghee and Cinnamon Rice
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Tokhme Gojeh (Iranian Omelet)
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Aash / Noodles with Meat Sauce and Yogurt
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Sri Lankan Sago Pudding (Saw Kanda)
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Dulse Deviled Eggs
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Fish Chowder
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Pasta e Ceci
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Pear & Walnut Upside-Down Cake
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Green Curry with Tofu
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Black Garlic Aioli
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Roasted Carrots with Labneh and Herbs
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Urfa Kebabs
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Chai-Chili Brownies
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Roasted Harissa Carrots With Carrot-Top Pesto and Avocado
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Spicy Pizza Ranch
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Tomato Chutney with Nigella Seeds
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Warm Marinated Olives
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Sautéed Escarole
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Grilled Chicken Marinated in Yogurt
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Glazed Carrots with Cumin & Coriander
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Marinated Squash With Herbed Yogurt
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Shark-shuka
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Black Lime Spiced Mushrooms
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Spiced Flour Tortilla
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Turmeric & Amchur Marinade / Vinaigrette
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Homemade Chili Oil
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Grilled Cheese with Nigella Seed
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Lamb Meatballs, Spiced Tomato Sauce, Mint, and Feta
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Chicken Salad with Indian Spices
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Sea Bass with Hot Paprika Vinaigrette
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Filet of Beef Stroganoff
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Garlic-Lemon Chicken with Saffron Pearl Couscous and Zucchini
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Egyptian Protein Rub
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MÃt Non Xé Vị Xá XÃu (Char Siu Pulled Jackfruit)
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Five Spice Chicken Wings
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The Mother Blend / Madras Curry Powder
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Savory Bread Pudding with Short Ribs and Chickpeas
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Barkha's Butternut Squash
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Savory Granola
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Cherokee Grape Dumplings
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Chicken-Zucchini Meatballs with Roasted Tomatoes
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White Sonora Wheat Berry & Red Bean Salad with Cumin Lime Vinaigrette
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Kadhi with Jeera Rice
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Goulash-ish
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Ratatouille with Herbes de Provence, Cinnamon & Cloves
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Tomatoes Provençal
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Cabbage with Dried Beans, Creative Style
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Bihun Goreng with Kecap Manis
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Barkha's Spring Pickles
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Ali's Çig Köfte
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Sheet Pan Balsamic Chicken with Za'atar Chickpea Salad
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Simple Spiced Tofu Scramble
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Vindaloo Bean Soup
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Chicken Opor
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Doña Irma's Cobanero Salsa
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Seared Spice-Crusted Fish & Spicy Pineapple Salsa
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Qabuli Pilau/Spiced Rice
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Firinda Kekikli Kaşarlı Patlıcan
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Ginger Date Chai
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Cobanero Beer Butter Mussels
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Recado Cobanero
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Sweet Potato Hash
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Smoky-Spicy Dip
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Savory Kabocha Coconut Soup
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Chickpea and Apple Chaat
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Ilham's Yellow Lempah Fish
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Moong Dal with Garam Masala
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Çilbir-Inspired Eggs
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Moroccan Chicken Kebabs
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Cucumber Yogurt Side Salad
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South Indian-style Lentils
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Easy, Creamy Vegan Salad Dressing
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Tequila Shrimp & Chorizo Skewers
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Mahi Mahi with Stewed Spiced Peaches
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One-Pan Garlic and Caper Spaghetti
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Roasted Fennel with Black Urfa Chili