Spices & Blends

Smoky and resinous with deep camphor and pine notes and a warm, savory finish.

This chile-based blend is salted, earthy, aromatic, sweet-herbed, and bittersweet.

Black, white, green, and pink peppercorns with layered heat and light fruit notes.

Turmeric and coriander lead with warm spice. Ginger and cumin add depth with sweet spice and medium heat from pepper and cayenne.

Chiles with lemongrass and lime leaf bring bright citrus heat. Galangal and garlic add savory spice.

Salt leads with clean salinity. Shallots add delicate sweetness, followed by green onion for light herbal, oniony notes.

Bright, tart, and lemony. Pleasantly astringent with a clean, citrus-like finish.

Sweet and aromatic from vanilla bean sugar and cinnamon, followed by allspice, mace, and cardamom.

Salty, with no added herbs or spices. Not intended for direct seasoning or table use.

Sage, thyme, and rosemary lead with classic herb flavor. Garlic, onion, and pepper add savory warmth.

Peppery and sharp from mustard and peppercorn. Dill and coriander add herbal warmth with piney juniper notes.

Delicate, fruity, nutty, and sweet with little to no pepper heat.

Savory and nutty from Parmesan and Romano, followed by basil sweetness with garlic bite.

Hot and peppery from cayenne, followed by paprika sweetness and savory garlic and onion with warm spice.

Citrusy and herbal from lemon peel and oregano, followed by cool spearmint with garlic and pepper.

Strong onion flavor with alderwood smoke. Pepper and mustard add bite with light fennel and tarragon.

Saigon and Indonesian cinnamon with ginger and cardamom. Sweet spice with light pepper warmth.

Sea salt leads with clean salinity, followed by bright lime. Makrut lime leaves add sharp, aromatic citrus with a tangy finish.

Intensely spicy with piney, resinous notes and mild tartness.

Allspice and thyme with savory garlic and onion. Scotch bonnet brings building heat.