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Spice World

As its name suggests, Allspice brings forth a deliciously warm, subtle sweet flavor that's evocative of cinnamon, nutmeg, ginger, and cloves, all mixed together.

As its name suggests, Allspice brings forth a deliciously warm, subtle sweet flavor that’s evocative of cinnamon, nutmeg, and cloves, all mixed together.

This flavorless thickening agent is made by extracting the starch from the arrowroot plant, and lends heft and texture to sauces and baked goods.

Baking Powder is flavorless, but not unimportant. This key ingredient creates an acid-base reaction in dough that is responsible for fluffy bread and baked goods.

Delicate, floral, and slightly sweet. One of the most popular basil varieties, it’s the key ingredient in traditional Italian pesto and a host of other classics.

Light notes of anise and a warm, clove-like essence combine to create a bold flavor and aroma. As the name implies, it’s essential to Thai and other Southeast Asian cuisines.

Caraway has a nutty, bittersweet taste that’s sharp with a hint of citrus and anise, giving soups, sausages, vegetables, and even liqueurs a zingy bite.

Robust and woody, with a light menthol quality and a smoky aroma. An important spice in Indian cuisine, and one of the cornerstones of most garam masala blends.

With a flavor that’s paradoxically both crisp and earthy, Celery Seed is decidedly fresh and brings forth bright, herbal notes with impressive depth.

A Peruvian staple, Ají Amarillo has a fruity, berry-like flavor that doesn’t burn, but rather creates a vibrant flavor accompanied with a dull, pleasant sting.

A distinctly Peruvian chile, Ají Panca has a distinct sweet and smokey taste that builds a complex mild flavor and lends dishes a deep burgundy hue.

Slightly oily with a fruity, smoky-but-not-smoked flavor and very little heat. A wonderful finishing spice for anything that could use just the slightest kick.

Ancho Chile has a rich, smoky quality that combines with a sweet, moderate heat. More mild in flavor, it brings forth an earthiness similar to paprika—but smokier.

Salty, bright, and slightly acidic, the subtle heat of this chile feels more like a glow than a burn. Adds a flavorful kick to any dish without overwhelming the other tastes.

One of the hotter chiles around, Cayenne brings 10x more heat than a jalapeño. A pinch is all you need to add heat while enhancing other flavors as it cooks into a dish.

The defining quality of Chipotle Chile is a rich, smoky flavor. But beneath the smokiness is a subtle sweetness that lends dishes a rich, savory-sweet depth.

Smoky and sweet, with a mild earthiness, crunchy texture, and moderate, pleasant heat. An essential ingredient in many Korean dishes, including the iconic sauce Gochujang.

Hot, hot, hot with a crisp, citrusy, floral flavor that accentuates the spice. Widely regarded as one of the most delicious chiles, it’s not for the faint of heart. Or stomach.

Smoky, slightly fruity, with a mild, well-rounded heat and a jaw-droppingly vivid red color. It’s used widely in Indian cuisine for its flavor, heat, and especially color.

This chile’s light, tomato-like acidity highlights its mild, almost grassy flavor. Essential to Basque cuisine, this pepper pairs perfectly with any roast meat or vegetable.

This extremely spicy chile’s bright, tart kick is complemented by subtle fruity undertones. Famously paired with chicken, it’s also delicious with fatty fish and sharp cheese.

A pungent strong flavor with a fragrant spiciness that grows into searing heat. It’s the key ingredient in green curry paste and can add a rich, flavorful burn to any dish.

Heat without overpowering flavor is what you’ll find in the Tien Tsin Chile. Known for its flush of fire, this chile is surprisingly simple yet powerful.

Slightly sour with notes of chocolate, raisin, and red wine. Its mild heat and complex flavor are key to Turkish cooking, and add depth to meats, veggies, and even brownies.

Adobo Chili is a blend of chiles, garlic, and cumin that, together, form a versatile flavor profile often found in Spanish and Portuguese cuisine.

A not-too-spicy blend of several different dried chile pepper varietals that, when combined, create a classic kick that livens up anything.

Cultivated along the famed “Chili Trail” of New Mexico, this blend brings a classic chili powder flavor that’s great on its own, balancing sweet and savory notes.

Herbal and garlicky, with a tangy onion-like scent that feels both heady and fresh. Iconic as a garnish, they’re also wonderful in rubs, marinades, and dressings.

A delicate herbal flavor that transforms into distinctive notes of fresh citrus. Deeply versatile, it’s an essential ingredient in Mexican, Indian, Thai, and Chinese cuisine.

A bold, peppery flavor infuses this unique cinnamon varietal. Rarely used in the United States, Chinese cassia has a strong, bitter flavor that bites.

Slightly savory, floral and woodsy, with a delicate quality. Its subtle flavor brings added authenticity to Mexican, Indian, and Southeast Asian dishes.

Smooth, warm, and slightly sweet with a subtle bite, this is the classic cinnamon flavor we all know so well. Perfect for when you want something to taste a bit more autumnal.

Potent and robust, with a slightly peppery flavor that lends bite and depth to savory dishes. Key to pho’s characteristic warm spice blend, it works well when paired with other strong flavors.

Sour and tart, with a refreshing zing that could best be described as “crisp,” Citric Acid Powder is the powdered form of a natural compound found in all citrus fruits.

Strong, bitter, and yet somehow sweet, pungent Clove is the foundation of common warming spice blends, like pumpkin pie spice and speculoos spice blends.

A citrusy crispness with slight notes of lemon and a pungent aftertaste, Coriander is bright and fresh and adds a vibrant aromatic quality to dishes.

Warm and earthy, with a bit of sweetness and bitterness. Cumin has been used for millennia and forms the base of many spice blends (especially Indian!).

Warm and earthy, with a bit of sweetness and bitterness. Cumin has been used for millennia and forms the base of many spice blends (especially Indian!).

This British-Indian blend is mild—more British than Indian. The flavors of 8 different spices combine to create a flavor that’s rich and tangy with a slight earthiness.

Grassy, bold, and aromatic, with a slight hint of licorice. Absolutely essential to pickled cucumbers, it also pairs well with fish, chicken, cheeses, and fresh veggies.

Aromatic, crisp, and citrusy, with a pleasantly sweet marshmallow-esque flavor. Incredibly versatile, it’s equally wonderful in savory dry rubs or in baked treats.

Savory and nutty, with notes of licorice and ginger. It’s one of the most important spices in Kashmiri Pandit and Gujarati cooking, and a key ingredient in Chinese Five-Spice.

Savory and nutty, with notes of licorice and ginger. It’s one of the most important spices in Kashmiri Pandit and Gujarati cooking, and a key ingredient in Chinese Five-Spice.

Nutty and sweet with notes of maple syrup and a slight bitterness. It’s key to many Indian dishes, and brings a fullness of flavor to long-cooked sauces or stews.

Complex and warming, this blend of fennel, star anise, cloves, Indonesian cinnamon, black pepper, and Sichuan pepper has a uniquely deep and spicy flavor that’s not hot.

Every garam masala is different. Ours is inspired by Northern India, and adds a deliciously warm and floral heat that’s both fragrant and flavorful.

Pungent and spicy at first, the flavor mellows and sweetens considerably as it cooks. Great for garlic bread, dry rubs, or anywhere you need a quick hit of garlicky goodness.

A blend of fresh, citrusy lemon mixes with tangy garlic. Our blend is a touch warming, reminiscent of tropical flavor, with an unmistakable pop of savory garlic.

Slightly peppery and sweet, with a kick. Commonly found in savory Southeast Asian dishes, it’s also a favorite ingredient in British and American sweet treats.

Fresh, summery flavors meld together to create a dynamic and light herbal profile. Works well in French and Mediterranean dishes, sauces or vinaigrettes, and on roast meats.

Mildly sweet with a complementary woody flavor and a slight bitterness. It’s a key spice in Polish sausage, and works well in both hearty stewed veggies and summery marinades.

A very bold mint that’s bright and sweet. Air dried by the Euphrates river in Turkey, this mint is far more crisp and fragrant than other dried varieties.

An umami masterpiece, this blend of dried and finely ground mushrooms is indescribable. But because we have to try: think savory, mellow, and just a touch earthy.

Significantly hotter with a piquant bite, Black Mustard is more intense and, well, mustard-y, than Yellow Mustard. Whole or ground, it adds flavor with heat and warmth.

Crisp, with a vibrant umami flavor that holds earthiness and a distinct, salty “ocean” quality (though not “fishy”), Nori finishes on the palate with subtle sweetness.

A classic warming spice, Nutmeg is nutty and aromatic, with a flavor that’s frequently associated with baked sweets, but works just as well to bring depth to savory dishes.

Made from pungent white onions, the flavor of this onion powder is more onion-y than actual onions, and adds a savory, sweet-and-sharp quality to otherwise ordinary dishes.

An aromatic, peppery, slightly hot essence blends with an herbal sweetness in this classically bold “oregano” flavor that’s most commonly associated with Italian cuisine.

Less sweet than Mediterranean Oregano, with a bright, citrusy, almost grassy flavor that holds a mild earthiness. It’s robust without being overpowering.

Subtly sweet and mildly spicy, with a slightly earthen quality that adds depth to dishes. When a recipe simply calls for “paprika,” it calls for this classic flavor.

This highly prized Spanish varietal of paprika has a uniquely hot, smoldering flavor that comes not just from superior chiles, but the artisanal drying and grinding process.

A ripe, almost tomato-like flavor infuses this smoked paprika, which is dried over oak coals, imparting subtle notes of oak to the smokey, savory depth.

This paprika adds a fragrant and lush flavor that’s sweet without heat. Made from sun-dried sweet chiles, it’s a crisp pop of flavor that doesn’t overpower.

A summery flavor that’s vibrant and fresh, with an earthy grassiness that edges on petrichor, the smell of earth after the first big rain following a dry spell.

The least ripened of all the peppercorns, Green Pepper is more tart and less astringent than traditional black pepper, with a mild herbaceous essence.

Most black peppers come from Piper nigrum, whereas Indian Long Pepper comes from Piper longum. It’s hotter, with a warm, sharp flavor that's reminiscent of gingerbread.

Grown exclusively in the Kampot region of Cambodia, this unique pepper brings forward notes of eucalyptus and mint. Together they create a sweet yet intense flavor.

Grown in the Lampong region of Sumatra, Lampong Pepper is a highly unique peppercorn that has a deep citrusy finish and fragrance, with notes of earthy pine.

Pink Pepper brings a heat that's more chile pepper than peppercorn with a sweet, fruity essence.

An unmistakable, dry, lemony flavor tingles and leaves a mild and pleasant numbness in the mouth. Sichuan Pepper isn’t truly “pepper,” but that doesn’t mean it won’t bite!

Harvested along India’s famed Malabar coast, this is “classic” pepper—but better. Its freshness and quality make it uniquely bright and bold, with just a touch of fruitiness.

White Pepper has the same spicy, peppery taste, but milder and with a slight sweetness. A stronger dose of citrusy flavor keeps it bright.

Delicate and aromatic, with a slight sweet-and-sour quality reminiscent of strawberries, Rose Petal adds an unexpected herbal earthiness to desserts, sauces, and cocktails.

Woody, piney notes blend together to create a fresh scent that’s very fragrant. The flavor has an evergreen quality that makes it crisp, like fresh winter air.

A mild and nuanced flavor that’s sweet and floral, with an earthy fragrance that’s almost hay-like. The rich red color it lends to dishes is unmistakably opulent.

A bold flavor and fragrance that’s equal parts piny and citrusy. Sage is a versatile herb that can meld with rosemary, marjoram, and thyme, or stand alone as a savory hero.

Celery Salt packs a traditional salty punch, but finishes on the palate slightly earthy and savory. Its herbaceous flavor is great for livening up soups, sauces, and salads.

Harvested from an ancient underground ocean that’s been trapped beneath the Andes mountains for thousands of years, this sea salt has a nuanced mineral flavor.

Toasted White Sesame Seeds impart a sweet, nutty flavor that adds delightful crunch and a nice pop of light color to proteins, rice, noodles, and stir frys.

Warm and sweet, with a spicy kick and notes of a licorice-like flavor that’s similar to clove. Frequently thought of as a sweet spice, it also heightens savory flavor.

This tangy, tart flavor has a lemon-like essence that lends a citrusy taste without the acidic bite. In some cultures, it’s used in place of vinegar or lemon juice.

Tarragon is very complex, with competing notes of cool and warm. The flavor is a fight between bitter and sweet, with hints of licorice, vanilla, and eucalyptus.

A minty, earthy flavor that's slightly sweet and finishes with a quiet peppery quality. It’s a complementary flavor that works well with other herbs and spices.

A flavor that’s difficult to describe: more natural than earthy, and more biting than bitter. It’s slightly musky, but fresh—like the smell of rain on hot, clean stones.