Origin Blends Collection

Our Origin Blends are iconic spice blends we source from the real authorities in their country of origin, including in some cases the farmers who grow the spices themselves. Our origin blends allows our partner farmers to expand their businesses with unique, value-added products and make more money. The flavors of the blends are recipes created at origin, so you're tasting traditional, unbelievably delicious spices blended with expertise!

The 8-spice set includes:

• 1. Tandoori

  

  Highlights

  Nutritionals

  Cooking Tips

  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.

  Origin:

  Stone Town, Zanzibar

  

  

  

  

  Salt Free

  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

• 2. Curry

  

  Highlights

  Nutritionals

  Cooking Tips

  An aromatic homage to the trade winds across the Indian Ocean, our golden Swahili Coast Curry is descended from thousands of years of culinary exchange. The spices in this Origin Blend were grown in an organic agroforestry system and then dried, ground and blended by our partner cooperative.

  Origin:

  Stone Town, Zanzibar

  

  

  

  

  Salt Free

  Ingredients:

  Cumin, coriander, garlic, turmeric, black pepper, fenugreek, fennel, ginger, cardamom

  • Use as a rub for meat and vegetables for roasting
  • Simmer in coconut milk for stews
  • Bloom in oil or ghee to start cooking a fragrant dish

• 3. Berbere

  

  Highlights

  Nutritionals

  Cooking Tips

  Our Berbere is an iconic and deeply flavorful blend of berbere chilies that are dried, ground, fermented, dried again and finally blended with over a dozen indigenous Ethiopian spices and herbs. Beloved across Ethiopia and Eritrea as the seasoning for rich stews and meats.

  Origin:

  Addis Ababa, Ethiopia

  Heat index: Medium

  Sugar Free

  

  

  

  

  Ingredients:

  Berbere-variety chili peppers, garlic, onions, holy basil, rue, rosemary, ginger, grains of paradise, thyme, fenugreek, cumin, kosseret, cinnamon, ajwain, long pepper, cloves, salt

  • Use in Ethiopian dishes like tibs, chechebsa, misir and tomato sauces
  • Rub meat or proteins before grilling or roasting
  • Sprinkle into a pot of beans, especially with coconut milk!

• 4. Chai

  

  Highlights

  Nutritionals

  Cooking Tips

  Beloved in Zanzibar's kitchens and street stalls, our Chai is warm, comforting and ethereally fragrant. The archipelago's prized pink cloves are blended with locally sourced cinnamon, cardamom, lemongrass and orange peel to create an East African homage to a beloved Indian masala.

  Origin:

  Stone Town, Zanzibar

  

  

  

  

  Salt Free

  Sugar Free

  Ingredients:

  Cardamom, ginger, cloves, cinnamon, black pepper, thyme, lemongrass, orange peel

  • Zanzibar Chai (recipe from our partners in Zanzibar)
  • Chai-Chili Brownies
  • Add to cookies, pastries and pie dough
  • Sub for spice blends in pumpkin or apple pies

• 5. Köfte Baharat

  

  Highlights

  Nutritionals

  Cooking Tips

  Deeply savory and bursting with flavor, Köfte Baharat is a traditional Turkish spice blend for meat. A classic, savory blend of chilis, garlic, cumin and allspice, it has a warm flavor and enticing aroma and is perfect for Turkish and Eastern Mediterranean dishes. Versatile and balanced, it's at home in sausage, burgers, veggies, beans and soups.

  Origin:

  Istanbul, Turkey

  

  

  

  

  Ingredients:

  Black Urfa chili, silk chili, cumin, allspice, garlic, sea salt, sunflower seed oil

  • Rub on meats or vegetables before grilling or roasting
  • Add to meatball or bulgur mix before cooking

• 6. Za'atar

  

  Highlights

  Nutritionals

  Cooking Tips

  Our spectacular Za'atar is grown and blended in Palestine, where it has been a staple seasoning, topping and condiment for as long as recorded history. Use as a finishing spice, a seasoning to roast meat or vegetables, or as a dip mixed with fresh olive oil.

  Origin:

  Ein Samiya, Palestine

  

  

  

  

  3.5% salt

  Ingredients:

  Za'atar (Origanum syriacum), toasted sesame seeds, sumac, salt

  • Mix with olive oil as a dip for bread or rub for vegetables or protein
  • Use as a rub for baked chicken or eggs
  • Roast vegetables and potatoes, then top with tahini and za'atar

• 7. Five Spice

  

  Highlights

  Nutritionals

  Cooking Tips

  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.

  Origin:

  Hanoi, Vietnam

  

  

  

  

  Salt Free

  Sugar Free

  Ingredients:

  Star anise, cinnamon, ginger, chili pepper, clove, black pepper, cardamom, fennel seed, mak 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

• 8. Herbes de Provence

  

  Highlights

  Nutritionals

  Cooking Tips

  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.

  Origin:

  Provence, France

  

  

  

  

  Salt Free

  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