The Spice Route

Spicy, complex Ethiopian blend including chili, ginger, coriander, cardamom and fenugreek. Base for traditional Ethiopian stews.

Louisiana Cajun blend combining paprika, garlic, onion, pepper and herbs. The zesty flavor typical of Creole and Cajun cuisine.

Traditional Chinese blend of five flavors: star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. Base for Cantonese marinades.

Creole spice blends originate from Caribbean and Louisiana cuisines.

Crunchy Egyptian blend of roasted nuts, seeds and spices. Traditionally served with bread dipped in olive oil.

Garam masala is an Indian spice blend that varies by region and family, usually added toward the end of cooking.

A classic blend from southern France, herbes de Provence usually combine thyme, rosemary, oregano, and savory.

Spicy Caribbean blend for Jamaican marinades. Combines allspice, thyme, Scotch bonnet pepper and warm spices.

Lemon pepper is a modern blend combining black pepper and citrus.

Ras el hanout is a complex North African blend—often with 20+ spices—especially associated with Moroccan cuisine.

Japanese seven-spice blend including chili, Sichuan pepper, citrus zest and sesame seeds. Perfect on noodles and soups.

Spiced black tea is inspired by Asian chai traditions.

Rooibos originates from South Africa and is traditionally consumed as an infusion.

Barbecue rubs originated in North America to season grilled meats.

Indian blend for tandoor marinades, colored with paprika and chili. Perfect for chicken, lamb and grilled vegetables.

Za'atar is a Middle Eastern blend made of thyme, sumac, and sesame, widely used in Lebanon and Palestine.