Spices & Seasonings
Dried spices, spice blends, and seasonings from around the world
14 ingredients
Allspice
Pimento, Jamaica Pepper
Allspice is Jamaica's gift to world cuisine—the dried unripe berries of the Pimenta dioica tree. Despite its name suggesting a blend, it's a single spice with complex flavors resembling cinnamon, nutmeg, and cloves combined.
Jerk Seasoning
Jerk Spice, Jamaican Jerk
Jerk seasoning is Jamaica's most famous culinary export—a fiery, aromatic blend that transforms any protein into an island feast. The blend combines the heat of scotch bonnets with warm allspice and fresh aromatics.
Sazón
Sazón Goya, Latin Seasoning
Sazón is the secret weapon of Latin American home cooks—a seasoning blend that adds color, flavor, and depth to everything it touches. Its distinctive orange-red color comes from annatto.
Bijol
Bija, Annatto Powder
Bijol is Cuba's go-to coloring agent for rice, giving arroz amarillo its signature golden hue. It's a blend of annatto seeds and cumin that adds both color and subtle flavor.
Achiote Paste
Recado Rojo, Annatto Paste
Achiote paste is Yucatán's essential seasoning—a brick-red paste made from annatto seeds, spices, and citrus. It's the soul of cochinita pibil and gives Yucatecan cuisine its distinctive color and flavor.
Five Spice Powder
Chinese Five Spice, Wu Xiang Fen
Five spice powder embodies the Chinese philosophy of balance—combining five flavors: sweet, sour, bitter, savory, and salty. This aromatic blend perfumes everything from roast duck to mooncakes.
Gochugaru
Korean Chili Flakes, Korean Red Pepper Flakes
Gochugaru is the vibrant red chili that makes Korean food distinctive—sun-dried Korean peppers with a perfect balance of heat, sweetness, and fruity depth. Essential for kimchi.
Pho Spice Blend
Pho Spices, Vietnamese Soup Spices
The aromatic spice blend that makes pho magical—star anise, cinnamon, cloves, coriander, and fennel. These whole spices are toasted and simmered to create pho's signature fragrant broth.
Garam Masala
Hot Spice Mix, Indian Spice Blend
Garam masala means 'warming spices'—India's most important spice blend. Each region and family has their own recipe, but all share the goal of warming the body and soul.
Asafoetida
Hing, Devil's Dung
Asafoetida is the strong-smelling resin used in Indian cooking—its sulfurous smell transforms into a savory, onion-garlic flavor when cooked. Essential for many vegetarian dishes.
Berbere
Ethiopian Spice Blend, Berbere Spice
Berbere is Ethiopia's essential spice blend—a complex, fiery mixture of chili peppers, fenugreek, and warm spices. It's the soul of doro wat and the flavor of Ethiopia.
Za'atar
Zaatar, Middle Eastern Spice Blend
Za'atar is the Levantine spice blend of wild thyme, sumac, sesame seeds, and salt. It's drizzled with olive oil on flatbread, sprinkled on labneh, and used on everything.
Sumac
Rhus, Sicilian Sumac
Sumac is the tangy, fruity ground spice from sumac berries. Before lemons reached the Middle East, sumac provided acidity. Its unique tartness is irreplaceable.
Saffron
Kesar, Azafran
Saffron is the world's most precious spice—hand-harvested stigmas of crocus flowers. Its unique honey-hay flavor and brilliant color have been prized for millennia.