Spices & Blends

Pronounced nutty flavor with a warm, roasted aroma. Crisp texture with a slightly richer taste than raw white sesame seeds.

Salty and peppery from sea salt and black pepper, followed by sharp garlic with mild parsley.

Paprika and sage with rosemary herbs. Lemon peel adds citrus with mild pepper warmth.

Slightly sweet and nutty with a mild, toasty character when baked.

Green and herbal from basil and oregano, followed by thyme warmth with sharp garlic.

Mild to medium onion flavor first, followed by light sweetness. Aroma is gentle and savory, without raw onion sharpness.

Earthy mustard flavor first, followed by pungency and medium-low heat. Aroma deepens when dry-roasted or bloomed in oil.

Earthy mustard flavor first, followed by pungent sharpness and medium heat. Clean, spicy finish that becomes stronger when hydrated.

Sweet, delicate herb flavor with mild bitterness. Aromatic and soft, similar to basil and oregano but less sharp

Smoky and salty from hickory smoked salt, followed by garlic, onion, and shallot with mild pepper heat.

Hungarian paprika leads with sweet, earthy pepper flavor. Cayenne adds medium heat and a sharper finish.

Bitter-sweet with warm, maple-like notes and a slightly nutty finish.

Sweet and aromatic with clear citrus notes and gentle warmth.

Mild onion flavor with soft herbal notes and no sharp bite.

Fruity and earthy with mild tang and medium-low heat.

Smooth and lightly sweet with earthy chile flavor and mild heat.

Fresh green chile flavor with mild fruitiness and medium heat.

Extremely hot with bright chile heat and subtle fruity notes similar to papaya and berries.

Tangy and lightly sweet with berry-like notes and medium-low heat.

Nutty and sharp with bittersweet notes of anise and light citrus.

Sweet and savory with deep, cooked flavors, light garlic notes, and a fig-like sweetness.

Sweet and aromatic with a distinct licorice character and warm, lightly spicy notes.