In French/En Francais
a pinch or pack of perfect spices...

This sweet and sharp chile from the old Armenian region of Anteb
in Turkey has strong heat that doesn’t overpower
it’s fruity flavor. Some dishes use only this chile as
a seasoning because the complexity can stand alone.
An all around favorite because it brings out the best
in everything from fish and vegetables to tenderloin.

Tourtière (Toor‐ti‐AIR) is a traditional French Canadian meat pie served during the holidays, delicately seasoned with savory, nutmeg, and other fragrant spices. This blend is an easy way to get that special holiday flavor.

A blend designed specifically for rubbing ribs!

For that classic smoky and sweet flavor, with a touch of heat. Just rub abundantly on your meat dry or turn it into a smothering bbq sauce with some tomato paste or soy or both; and grill or roast away!

Bold, zesty, but sweet at heart, this is a great all purpose BBQ blend that goes especially well with pork and poultry. Smoked and sun-dried chilies, horseradish, honey powder, and garlic all give this blend lots of personality.

Our version of the beloved New England spice mix. Great as an all purpose seasoning, with crab cakes, seafood, and potatoes in all forms.

Merken is a mild, smoky blend of chili peppers, coriander, spices and other herbs. It is a traditional food among the Mapuche Indians of Chile. It’s fantastic as a general condiment, added to fresh cheeses, soups, or as a rub.

Mukwas are part breath-freshener, part digestive remedy. Eat a spoonful of this tasty mix after a large meal to perk up the tummy and clean the palate. It is also nice added to thick yogurt to make raita (a cooling yogurt sauce).

Did you know that curry is one of Japan’s favorite home‐cooked “comfort foods”? Japanese curry is mild and savory, usually added in abundance to a hot roux and used to make a thick gravy broth for chunky soup with rice. Kare Raisu is also great simply sprinkled in rice before cooking.

Awesome Greek flavor for salads, yogurt dips, sauces and olives. This is a blend of all the quintes‐ sential herbs, all that’s needed is plenty of fresh garlic!

Biryani, a deliciously‐seasoned rice dish made with fish, meat or vegetables, is almost a national obsession in some parts of India. Try this versatile blend in any biryani recipe, accompanied by a few whole spices.

Bouquet Garni (“Garnished Bouquet”) is a mix of many classic French herbs, including parsley, thyme, rosemary, marjoram, basil and bay leaves. Tradition‐ ally used in a herb bundle or sachet in soup stock and stews, including the famous Ossobuco, Beef Bour‐ guinon, and, of course, French Onion Soup.

This is a spicy red curry blend with lemony and sweet notes. Great as an addition to rich curry gravies, as a dry rub, and anywhere you want a hot curry taste.

A combo of white, black, red and green peppercorns with allspice berries and coriander seed. Use this as a colorful pepper grinder fill, and also this goes great in traditional French gravy aux poivres.

The traditional spices for making zesty, mouth‐ watering pickles, including turmeric, mustard, corian‐ der and dill seed, bay leaf, and black and green pep‐ percorns. But we go beyond that with a touch of arbol chile and black lime. Try it in spiced sauerkraut, and any type of pickles.

Perfect for eggs, whether boiled, fried, in omelets, or in egg salad. This tasty blend already has salt and pepper, so no other seasoning is needed! Also try it in rich, mayonnaise‐based dips and dressings.

This is the perfect Indian curry blend for those people who prefer little or no heat, but still want tons of flavor.

Chimi‐what? Chimichurri is from Argentina, and it’s a tangy, fresh green sauce for good bread or BBQ meats. It has garlic, parsley, cilantro and a touch of pepper. Mix this with two parts olive oil and one part balsamic vinegar for a winning combo.

Paprika is intimately associated with Hungarian cuisine especially paprikash and goulash. Many spiced sausages incorporate it, including the Spanish chorizos. Paprika is often used as a garnish, spinkled on eggs, hors d’ouvres and salads for colour.

Paprika is intimately associated with Hungarian cuisine especially paprikash and goulash. Many spiced sausages incorporate it, including the Spanish chorizos. Paprika is often used as a garnish, spinkled on eggs, hors d’ouvres and salads for colour.

Paprika is intimately associated with Hungarian cuisine especially paprikash and goulash. Many spiced sausages incorporate it, including the Spanish chorizos. Paprika is often used as a garnish, spinkled on eggs, hors d’ouvres and salads for colour.

Sarsaparilla drinks feature widely in American popular culture, In recent times, sarsaparilla is sometimes considered to be a type of root beer.

Sarsaparilla is not readily available in most countries, although many pubs and most major supermarket chains in the Philippines, Taiwan, Malaysia and Australia stock sarsaparilla-flavored soft drinks, and sarsaparilla remains available in the United Kingdom as a legacy of the temperance movement. Australian sarsaparilla has a different flavor from American root beer or sarsaparilla.

Sassafras leaves are an important ingredient in some distinct foods of the United States. It is the main ingredient in traditional root beer and sassafras root tea, and ground leaves of sassafras are a distinctive additive in Louisiana Creole cuisine (see the article on filé powder, and a common thickening and flavoring agent in gumbo).

 

Sassafras leaves and flowers have also been used in salads, and to flavor fats or cure meats.

Medicinal properties: Numerous Native American tribes used the leaves of sassafras to treat wounds by rubbing the leaves directly into a wound and used different parts of the plant for many medicinal purposes such as treating acne, urinary disorders, and sicknesses that increased body temperature, such as high fevers.

 

Sassafras leaves are an important ingredient in some distinct foods of the United States. It is the main ingredient in traditional root beer and sassafras root tea, and ground leaves of sassafras are a distinctive additive in Louisiana Creole cuisine (see the article on filé powder, and a common thickening and flavoring agent in gumbo).

 

Sassafras leaves and flowers have also been used in salads, and to flavor fats or cure meats.

Medicinal properties: Numerous Native American tribes used the leaves of sassafras to treat wounds by rubbing the leaves directly into a wound and used different parts of the plant for many medicinal purposes such as treating acne, urinary disorders, and sicknesses that increased body temperature, such as high fevers.

 

 

Next to saffron and cardamom, vanilla is the worlds next most expensive spice. Vanilla’s mellow fragrance enhances a variety of sweet dishes: puddings, cakes, custards, creams, soufflés and, of course, ice cream. Classic examples include crème caramel, peach Melba and apple Charlotte.

This Vanilla comes in a paste format, which consists of Vanilla beans, sugar, bourbon and gum arabica. It can be used as a substitute to vanilla extract or can be put directly on top of desserts, such as ice cream or cupcakes…or eat straight out of the jar…simply delicious.

 

As one of the most prized crops from Japan, the pungent flavor of Wasabi lends itself to a great range of culinary uses.

Most of us associate Hungarian paprika as a simple means to add a dash of color to eggs, poultry, fish or meat. But it adds flavor as well. Mix the paprika with a little oil to act as an agent to transfer flavor, and help prevent the spice from burning during cooking. We recommend gently heating the spice in oil to release the flavor as you cook your dish.

Tandoori spices are made into a paste which is rubbed directly onto the surface of meats and the powder is often used as a marinade. It gives foods the traditional red-orange color of Indian tandoor cooking.

Tandoori meats are usually cooked on skewers.

This combination of black, white, green and pink peppercorns is a great balance of flavors for the true peppercorn lover. Used preferably whole with a pepper mill, it complements all meat and poultry dishes to enhance any dish.

Malabar Black Pepper is the most widely consumed pepper in the world. It is grown on the southwest (Malabar) coast of India where peppercorn production first originated.  This is a small/medium sized berry, sometimes with a slightly greenish hue.  Noted for its complex spicy fragrance with a hint of cedar, Malabar pepper is versatile and goes especially well with beef.  It will hold its own with other strongly flavored dishes and is a favorite for everyday grinding.

Since Malabar peppercorns are often used in signature dishes, their versatility makes them very appealing. As an added bonus, if you are looking to use milder, but more exotic flavors in any given dish, Malabar won’t over-power them, or prevent them from being noticed.  That said, these peppercorns can easily compliment spicier seasonings and add a special kick of their own.

Lampong peppercorns are are treasured around the world for their mild, delicate aroma. Small, brown berries are characterized by a sweet, smoky, and yet “woodsy” fragrance.  Lampong goes well with almost any dish.  This aromatic corn is a perfect complement to Thai or Singaporean dishes. One sniff will take your imagination to sweet concoctions made of coconut milk and lemon grass. Try it in other recipes where a less bold, but aromatic pepper flavor is preferred. Grown in Indonesia’s mountainous islands, these berries are picked while young to retain a sharp, hot flavor.

This is the ideal peppercorn for daily use; perhaps for dishes where you are still experimenting with spice blends. Individuals using Lampong peppercorns note that the heat does not appear immediately, but when it does, the sensation is distinct and enjoyable. No matter whether you need to spice up dull potatoes or want snappy egg omelets, Lampong peppercorns add just the right touch of smoke and outdoor mystery to your dishes. Their distinctive aroma is also known to last for hours in the kitchen and deliver a refreshing scent that enhances just about any food.

Tellicherry whole black peppercorns are left on the vine longer so they develop a deep, rich flavor. Considered the finest pepper in the world, these extra-large berries come from the Malabar coast of India. The berries for black peppercorns are picked from the vine just before they ripen and turn red. It’s best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma.

Peppermint is the cross between watermint (Mentha aquatica) and the sweeter spearmint (Mentha spicata).
This potent organic Franconian variety of exellent quality was gently dried and carries a high content of essential oils, gives a pleasant aroma and infuses with a strong menthol flavor. Celebrated in herbal medicine, the use as an infusion is both, cooling and warming. Makes great Iced Tea as well. ORGANIC

One inch long dried catkin (flower/fruit cluster) with a peppery, hot, sweet, earthly flavor with spice and floral notes. Break in half and add to soups and sauces, grind in a mill, or crush with a mortar and pestle. Sometimes called Javanese long pepper, Indian long pepper, or
Indonesian long pepper. It is a close relative of the black pepper plant.

Original traditional-spicy recipe – the original chai recipe from an old Indian tradition. Fresh-peppery and spicy taste with citrus notes. Ingredients: black Ceylon (Sri Lanka) and China whole leaf teas, pepper, cinnamon, ginger, cardamom, cloves, and flavoring.

Essential herbal remedy to tackle on the common cold and flu symptoms. The blend consists of elderberries, elder flowers, linden flowers, ginger, rosemary, rose hips, orange peel, cinnamon, peppermint, cloves, oregano. A quick boost to the immune system, can be used before and/or during signs of the flu.

A bedtime herbal tea which consists of a wonderful blend of chamomile, rose blossoms, lavender, lemongrass, hawthorn berries, poppy seeds, spearmint and Chrysantenum buds. Does not have any caffein and surely will take the edge off after a stressful day.

This spice blend from our private collection will help detoxify your liver and cleanse your body. They will also help alleviate some of the sluggish, worn down physical conditions I most commonly see among my patients after a busy winter. And you can make this tasty spice blend yourself which consists of Hibiscus, Beet powder, Cayenne and Citric Acid. Just add one teaspoon to a regular bottle of water, can be drank hot or cold and can be added to any shake or smoothie. Enjoy and cleanse yourself.

This spice blend from our private recipe collection will help detoxify and cleanse your body, and also help alleviate some of the sluggish, worn down physical conditions I most commonly see among my patients after a busy winter. And you can make this tasty spice blend yourself! It consists of Turmeric, Lemon juice powder, Cayenne and Citric Acid. Just add 1 teaspoon to a bottle of water, hot or cold, or to any shake or smoothie.

Special Grade Custom Crop with flowering jasmine blossoms / Antioxidant-Rich – A ‘Pearl of a White Tea’ from the Tai Mu hills/Fujian Province in Southern China.
The tippy ‘Silver Needles’ and leaves of this tea are picked only a few days a year. The gentle ‘steaming and drying’ process in the open air allows the White Tea to create its sweet and fresh aroma and soft taste.
The Silver Needles are tied together in the shape of a large button and hold jasmine blossoms in the center. During the infusion the button will open and expose stringed-together yellow jasmine blossoms that will slowly raise to the top of the beverage. Also known as ‘display teas’, this ‘Jasmine Flower’ selection is prized for its special flavor.
Only small amounts of the tips are harvested and made available to the market.
The infusion is clear and pale with a delicate jasmine scent. Serve as a healthy, cleansing and refreshing all-day tea or as an ‘Entertainment Tea’ at dinner parties. Makes many infusions.

Zhucha Pearl Leaves & Spearmint / Original Moroccan Recipe / Organic Green Gunpowder ‘Pingshui Zhucha Pearl Tea’ enriched with cut Organic Moroccan ‘Nana’ Mint. The famous and refreshing spearmint infused beverage in Morocco and the Middle East.
Enjoy hot or cold. ORGANIC

The red and green rooibos bush tea is the “soft drink” from South Africa that is becoming increasingly popular with people who enjoy its mild, gentle fragrance and appreciate it as a healthy beverage because of the beneficial effects. this unfermented Green Rooibos is low in tannin and carries a high content of antioxidants.

Prime Sencha Genmaicha grade with roasted and popped rice blended with high-grade Japanese Matcha, the powdered Tencha-based green tea. The Matcha by itself is used in the Cha No Yu Tea Ceremony. / One of the famous Japan Green Tea blends.
The toasted, roasted and popped hulled rice kernels add an exotic, nutty, and smoky-sweet mild flavor to this Sencha-based selection.
Japanese Long Leaf Sencha carries a delicate bouquet and is rich in Vitamin C. Enjoy as an all day beverage, even cold or serve as special Dinner Tea with light foods.
Theine (caffeine) content: Low

Tisane FIRE PLACE ROMANCE – Gourmet Fruit Melange with an delicate CINNAMON & ALMOND taste. To balance the exceptional flavor, we blend some African Red Rooibos Tea into this selection. A relaxing afternoon/evening choice. Great for Iced Tea recipies and in Cocktails.
Ingredients: Genuine BOURBON Vanilla planifolia from Madagascar, Red Rooibos, almonds, cinnamon, apple & pineapple bits, hibiscus, rose-hip peels, and natural flavoring.

Fennel pollen enhances the flavors of everything. From seafood to beef; poultry, pork or vegetables: Fennel pollen is that secret ingredient. No matter what you use it on, the mysterious taste – neither like fennel seed nor anise, and a bit like curry – will add a special dimension. Hand-collected from wild fennel growing on the coastal and inland fields of sun-drenched California.

Milder dark Indian tea-based variety – black tea blend with the Mediterranean bergamot (citrus bergamia) fruit taste. the combination of lighter teas from India and low-tannin leaves from china makes this earl grey selection a good choice to be served without milk. Ingredients: black India and china whole leaf teas, mallow & cornflower blossoms, and natural citrus bergamia (Earl Grey) flavor.

Take your entrées to the next level by seasoning with this exquisite smoked salt preferred by chefs around the world. Smoked Cherrywood Sea Salt is made with pure sea salt that has been slowly smoked above a Maine Cherrywood fire – a centuries old process. The result is a smooth, slightly sweet tasting sea salt, without harshness or bitterness. Enjoy it on meat, poultry, fish and more. This gorgeous aromatic salt is a must-have for those dishes you want to add flair too. Use our Smoked Cherrywood Sea Salt whenever you want to add dramatic flavor to your dishes.

Used for

  • Finishing, roasting, grilling, spice blends, red meat, poultry
  • Characteristics: Organic compliant, all natural, Kosher
  • Ingredients: Natural smoked sea salt

 

Our newest sugar to our collection, the Salty-Caramel sugar tastes better then it sounds! A balanced combination of salt and caramel infused to the sugar cane gives you a delicious topper for popcorn, cupcakes or crepes in the morning. And if you run out of ideas to use it on, just add some to your vanilla ice cream and lick away.

A delicious aroma of mushrooms greets you when you open a container of Wild Porcini Salt. Dried porcini mixed with sea salt has a concentrated flavor and mushroom aroma that is excellent in risotto, soups, sauces and salmon.

  • Uses: Roasted vegetables, seafood, meats, pasta, finishing, bread dipper (w/olive oil)
  • Ingredients: Sea salt, Porcini mushroom
  • Product of: Washington State, U.S.A.

 

 

Venom is our hottest salt variety yet! This blend of all-natural sea salt and Trinidad Scorpion Pepper boasts more than just a bite; a little pinch leaves a lasting sting. Add it to any dish for a fiery kick—and consider yourself warned!

 

  • Uses: Roasted vegetables, seafood, meats, finishing, fried foods
  • Ingredients: Sea salt, Trinidad Scorpion Pepper
  • Product of: Washington State, U.S.A.

 

Combine the clean simple flavor of sea salt with fresh, juicy ginger. The ginger flavor of this variety cannot be matched by powdered or synthetic flavorings. Use on grilled veggies, Asian noodles or fish. Great for chocolate makers and pastry chefs alike.

Used for

  • Desserts, drink rimmer, fresh fruit, salads, roasted vegetables, seafood, meats, pasta, finishing, Asian cuisine
  • Ingredients: Sea salt, Ginger
  • Product of: Washington State, U.S.A.

Sriracha and sea salt—two ingredients that make everything better! Enjoy the tangy Thai heat of sun-ripened chilies infused into all-natural flake sea salt. Use it in soups, sauces, noodles, pizza—the real question is: what can’t you use it on?

Used for

  • Roasted vegetables, soups, seafood, meats, finishing, Asian cuisine
  • Ingredients: Sea salt, Sriracha sauce, Habanero
  • Product of: Washington State, U.S.A.

 

 

Robust is our newest hearty smoked sea salt, crafted and perfected in Woodinville. Pacific sea salt flakes are cold smoked with a proprietary blend of real hardwood and fruit wood logs to create distinctive and robust smokehouse flavor. The dense smoke flavor is the perfect addition to spice blends and rubs. This salt is also an ideal addition as a manufacturing ingredient in everything from chips to frozen entrees to add that delicious, smoky touch. This salt is a cost-effective way to add our extra bold, smoky flavor to your product or dish!
Used for

  • Finishing, roasting, grilling, spice blends, red meat, poultry
  • Characteristics: Optically Clean®, Organic compliant, all natural, Kosher
  • Ingredients: Natural smoked sea salt

 

This is an all-natural sea salt smoked with genuine Mesquite wood, the official smoke flavor of Texas barbecue. This tenacious wood has a strong, hearty flavor that complements meat or any dish that needs an authentic Southwest twist. Genuine mesquite smoke combined with pure sea salt creates a savory seasoning that is ideally suited for manufacturers, spice companies, gourmet retailers or for using on the grill at home!

Used for

 

  • Finishing, roasting, grilling, spice blends, red meat, poultry
  • Characteristics: Optically Clean®, Organic compliant, all natural, Kosher
  • Ingredients: Natural smoked sea salt

 

Matcha is a premium green tea powder harvested in the famous tea fields of Japan. A lengthy harvesting technique produces the gorgeous color, a high level of amino acids, and a sweet flavor. The tea leaves are stone ground to the fine powder which we use to create Fusion Matcha Salt. Matcha is renowned for its health benefits but is now making a splash in gourmet cooking world wide. Traditional uses include finishing for Asian foods such as tempura, edamame and tofu dishes. Matcha salt is perfect for lighter dishes that will allow the delicate aroma to come through. Try on scrambled eggs, steamed fish, chocolate and desserts.

Pure, pristine Himalayan Pink Salt is one of the finest gourmet food grade salts you can buy. With 84 trace minerals, our Himalayan Pink Salt was mined from ancient salt beds that have remained untouched by pollution and impurities since the crystals first formed more than 200 million years ago. Known for its healing properties and ability to detoxify the body while lowering blood pressure and stimulating circulation, Himalayan Pink Salt is used by spas, health professionals and culinary experts around the world. All of our products are “Gourmet Food Grade” and the very highest quality Himalayan salt available.

This set includes a various selection of teas, green and black, and tisanes, fruits and berries, and herbal remedies such as a Flu Buster. A great collection for those who love to drink a warm beverage or iced in the morning, noon or night.

The Curry Love Sac includes

South Indian Curry Blend  (2 oz)

Turmeric  (2 oz)

Cumin & Coriander  whole (1 oz)

Turmeric & Ginger whole with Cumin ground  (1.5 0z)

This collection of spices is created for the Curry lovers you know and can be wonderful gift.

This set consists of a collection of our most popular house blends. It includes a versatile selection of savory, smokey, sweet and spicy. There will be a rotating 9 of the following house blends in the set.
Blends are Harissa,
Berbere,
Italian Supper,
Crazy Chicken rub,
Montreal Steak,
High-Desert Taco & Fajita,
Everyday Cajun,
Korean BBQ,
Frasier River Salmon,
SSS Adobo,
Bubbie’s Brisket,
Anatolian Lamb Rub,
Pho-Moi and
21 Salt Free Blend.
Over the years, we at Spice Station have created over 100 custom blends, some for the biggest chefs around the world and we like to share them with you.

This set includes our custom curry creations from around the world. It includes Vadovan Curry (Belgium), Punjabi Curry (India), Kare Raisu (Japan), Thai Green Curry (Thailand), Mama Maria Curry (Jamaica), Baba’s Red Curry (Indonesia), Coconut Colombo Curry (Sri Lanka) and Tom Tom Carabbee Curry (Caribbean). These recipes have been created over years and are as authentic as they can be. Easy to make, curry has never been easier to make at home.

This set is great for the ones with a super sweet tooth. It includes 9 naturally infused sugars such as Ginger Sugar, Wild Blueberry Sugar, Raspberry Sugar, Vanilla Bean Sugar, Clove Sugar, Toasted Coconut Sugar, Dark Cocoa Sugar, Espresso Sugar and Strawberry Sugar. Some of the alternate ones are Cinnamon Sugar, Habanero Sugar, Salty-Caramel Sugar and Sweet Onion Sugar. All natural raw sugar cane, no additives, no preservatives, no coloring or artificial flavoring.

Fruity Nighttime Blend – Herbal Infusion with BLACK CURRANT & BLACKBERRY taste.
The combination of the herbs in our ‘DreamCatcher Series’ blends create a balanced base for a beverage that not only tastes great but will promote a restful, natural sleep.
Contains Citrus & Rose Hip peels, orange blossoms, lemon grass, Moroccan Nana-Mint, chamomile blossoms and hibiscus.

Kebabs have become very popular in Western Food culture over the last few decades and are commonly referred to as “shish kebab” at cookouts and American menus. Shish kebab is translated to skewer of grilled meat and encompasses many variations of the kebab. Marinate rub with cubes of sirloin combined with fresh veggies – makes the beef extremely flavorful.

This blend was originally created for a restaurant in Montreal for there new roast beef sandwich they wanted to add onto there menu. It was such a big hit, they started using it on there steaks. After 2 months, they were voted BEST STEAK in the CITY! For those who are looking for that UMAMI flavor to add to almost anything, the Porcini Rub is for you.

This blend will replace Ketchup all together. For those who love the taste but hate the sugar and artificial flavors, our blend is made without any sugar nor salt. Great on eggs, popcorn and anything else Ketchup goes with.

Pho (pronounced fuh) is a delicious Vietnamese soup with complex flavors and exotic spices. Use this blend along with a good, rich broth, noodles, and Asian vegetables for an easy, satisfying dish.

This Egyptian spice blend is used as a condiment or topper on salads, bread or hot dishes

Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) chiles range from mildly hot to very hot. Jalapeños are quite popular because they’re so easily seeded (the seeds and veins are extremely hot). In their dried form, jalapeños are known as chipotles.

The California is a beautiful russet red, translucent, thin-walled dried chile, measuring between 10-15 cm in length and between 2.5-3.25 cm in width. Most chiles grow hanging downwards (pendant).

Green Zahtar is a Israel/Jordanian speciality, and has a fresh bright taste. Zahtar is a popular condiment used to season fried and barbecued meats, pita bread, and salads. It combines the nutty taste of sesame with lemony sumac, savory thyme, hyssop, oregano and marjoram to brighten up any salad or just use it as a bread dip or spread when mixed with olive oil.

This ground relative of ginger gives curry powder its rich yellow color. With a musty base flavor it combines classically with Indian lentil and vegetable dishes. Try it in rice cooked in coconut milk for a vibrant, full-flavored side dish.

This moderately spicy, gingery and garlicky blend gives an unmistakable, irresistible Asian taste. Mixed with tomato paste, vinegar, and/or oil it is great as a marinade for grilled meat or tofu. Also try it in dipping sauces on the side.

The Ghost Pepper, also known as Bhut Jolokia, is one of the hottest chiles in the world, many times hotter than a habanero. Just one of these ridiculous chiles is enough to add heat to several pots of soup or stew. Use Ghost Peppers carefully! 900,000 to 1,500,000 SCO units!

Chaat Masala is from India, but is totally unlike curry powder. Sour mango powder (amchoor) and tangy ajwan seeds are the key notes of this complex blend. Sprinkle this spice on warm flatbreads, salads, yogurt dips, and best of all, fresh cut fruit. Prepare to be addicted.

This Louisiana inspired seasoning salt is great for enhancing the taste of any savory dish, especially seafood, poultry, vegetables and casseroles. It’s peppery but not excessively hot, with plenty of bold smoky and savory taste.

Tasty all purpose dried vegetable and herb mix, for adding depth and complexity to simple soup bases, pasta sauces, and many other places. Great to take on camping trips, too!

Use this spicy curry powder in marinades with ginger, sugar and vinegar, in long simmered curries and any other dishes where you want a hot, complex curry flavor.

A French/Belgium curry that is traditionally blended with onions and shallots before being added to dishes, but can be used on its own. Vadouvan is similar to a traditional yellow curry but blended with cloves, curry leaves, giving it its unique flavor and our version has a pinch of leeks to top it off.

Xinjiang/Uyghur food is some of the most delicious stuff on planet Earth. Ingredients in this blend consist of black peppercorns, Szechuan peppercorns, cumin, ginger, chiles and garlic. Use it to flavor meat dishes, especially lamb.

This Mexican cocoa based spice mix is easy to use for making that special mole sauce for Chicken. Key notes are chocolate, cumin, cloves, cinnamon, coriander and 6 types of chillies, from cascabels to new mex. Mild to medium hot.

This is a Thai style green curry powder with typical flavors like lemongrass and galangal. This green mild curry works best with coconut milk and prawns.

BBQ seasoning and marinade for those special Sunday meals. A yummy sweet n’ sour taste from a complex blend featuring tomato, sumac, mustard, and orange flavors. Also great to saute veggies in a wok with some soy or ponzu sauce.

Sweet Heat is a blend of top quality cocoa powder, urfa biber, and a few other sweet spices. Used as hot chocolate, it helps warm you to your toes, and also goes great as an add‐in for diabolical icings, cupcakes, truffle fillings, or dusting a frothy mug of mocha.

A complex, rich and balanced blend from the Turkish tradition. Can be used for roasts, quick grills, stews or hot pots. Key notes are allspice, fennel, thyme, garlic, paprika and a few more.

A green curry blend incorporating typical South Indian ingredients like chiles, mustard, fenugreek and coconut. Use with vegetables, seafood, lentils, and stews. Especially good mixed with coconut milk and lime juice.

Great for mulling wine or just adding that special spicy feeling to your rum. Consists of orange peel, star anise, allspice and cloves.

Yummy rosemary, herb and vegetable blend that’s ideal for homey soups, salad dressings, poultry and vegetable dishes. Thanks Sherri!

Legend has it this sweet, salty and peppery spice mixture was invented when a trapper accidentally spilled his prized maple sugar onto his salt and pep‐ per. Not wanting to waste it, he started using it for seasoning his fish and wild game. A classic blend was born.

All‐purpose spicy‐savory Japanese blend with notes of chile, Szechuan pepper, citrus, and sesame. Use in flavoring soups, noodle dishes, stews, meat dishes, fish, and fried and grilled foods.

A rich, smoky blend of hickory smoked salt, chipotle peppers, smoked paprika, peppercorns, mustard, cumin, coriander and more. Great as a dry spice rub, marinade, or in home-made BBQ sauces.

This classic French blend is used primarily for charcuterie and other meat products such as patee’ or glazed ham etc. Key notes pepper, cloves, nutmeg and ginger

As it says this blend is full of piri piri chillies with oregano and garlic as the key notes. It can be used as a dry rub, or mix with oil and baste over chicken. I

Hot chiles, lemon and garlic make up this tasty Portuguese classic bbq. It can be used as a dry or wet rub. To make it milder, mix it with ketchup, honey and oil and baste over drumsticks. The kids love it that way!

Everything you need in one for the best pumpkin pie this holiday! Or anytime of the year. A perfectly balanced blend of our Saigon cinnamon, nutmeg, ginger, and cloves.

Blend this mix with lime juice & coconut milk and rub over fish, then wrap the fish in banana leaves and slow-cook on the BBQ. Thats only one example! Perfect for fish, this blend includes the bright flavors of dill, mint, lemon, lime and sumac. It also goes great in salad dressings and potato dishes.

A most versatile seasoning to have. Add it to pasta sauces and forget about that jar of dolmio. Basil, marjoram and oregano as key notes, also includes allspice, thyme, sun-dried tomatoes, leeks, chives and much more…

An aromatic blend of sweet and smoked paprikas, garlic, saffron, rosemary and other spices. Use in traditional Valencian paella, Spain’s iconic rice dish, as well as other seafood and chicken dishes.

A poultry seasoning, stuffing and gravy blend, from a family tradition (thanks Mom!). Great for turkey dinners, too! Key flavors are rosemary, thyme, sage and pepper.

Make your own authentic Indian chai tea! This masala (blend) has cinnamon, cloves, nutmeg, orange peel, and, of course, cardamom. Simmer a small amount (1-2 teaspoons) in water for 5 minutes, add black tea and sweetener, and after a minute more add plenty of milk. Enjoy!

A fiery‐hot Ethiopian spice mixture featuring bird’s eye chilies, black cardamom and other aromatics. Used in the beef dish kitfo (raw meet), and also as a general condiment.

A perfect mix to add on a salad to give that special Mediterranean touch. A combination of sumak, mint and aleppo pepper is a must to all middle-eastern salads with oregano, onion and garlic adding the final flavor profile for a refreshing and unique punch.

This fiery blend can be rubbed on pork or chicken before grilling, or use it mixed with rum, honey, lime juice and oil to marinade the meat, then BBQ. Also works well with fish.

A versatile, classic seasoning made from a blend of black and white peppercorns, lemon and orange peel, plus coriander, thyme and other great spices.

This is the classic Italian seasoning for pasta sauces, soups, and as a rub for grilled meats. A blend of marjoram, oregano, thyme,  rosemary and a light chile flake.

The combination of 4 different mild-to-medium Mexican chillies, cumin, smoked paprika and Mexican oregano gives this blend a smoky -savory aroma. This is not your standard tex-mex fajitas mix, this one is the best, it’s fantastic with meat or just beans.

Key ingredients in this fish rub include black pepper, coriander, cumin, star anise, onion and dill. Created by our very own Ryan, a Vancouver native!

Perfect for pork tenderloin, chops or just on a roast. Works great with chicken and vegetable dishes as well.  Fennel pollen is the main seasoning in this blend and gives it a unique, light fennel taste without being too overpowering. Try it mixed with honey or lemon for an amazing flavor.

A herb based mix of Dill Pollen, Parsley, Onion, Garlic and green peppercorns, with mustard, lime and other spices, this goes well with steamed or foil-baked fish.

The Gumbos and Jambalayas, blackened grey-fish and grilled meats of the Cajun and Creole cooks of Louisiana are all flavoured with this spicy mix. Ingredients: Paprika, pepper, fennel, cumin, mustard, cayenne pepper, thyme, oregano, garlic and onions.

This French Caribbean curry mix originated from Guadeloupe, and has little to do with curry blends from India. Very similar to Sri Lankan curry powder, it’s a versatile way to enhance many dishes that need flavor and heat.

This blend offers the taste of the south, Louisiana style, to use as a meat rub or on chicken

Our version of a traditional chili powder but better! Made with freshly ground cumin, Mexican oregano and New Mexico, pulla and/or guajillo chiles.

A unique combination of seven chiles:  hot, sweet and smoky blend that can be added to any dish

There’s a place in Morocco on the beach, and every summer, they are blending various spices to go with the different fishes. This is our blend that will bring you there. Greatest to soak the fish, fry and then indulge…

A sweet and smoky blend that works great with BBQ chicken and pork. A combination of chipotle chiles, green peppercorns and hickory smoked salt, among other spices. Created by the founder’s sister, who lives in the Catskills area of NY state.

A mix of the classic Indian chai masala spices, along with the zing of amchoor and the divine aroma of mace. This powdered chai blend is excellent for teas and lattes, but is also fun for chai‐flavored cakes, cookies, chocolates and other treats!

 

In traditional Jewish cooking, the brisket ‐ a cut of meat from the breast or lower chest ‐ is braised as a pot roast with these traditional spices. There are three secrets to cooking the perfect kosher brisket: buy good brisket meat, cook it slowly, and slice it thinly and against the grain.

This fiery recipe from Ethiopia and Eritrea is a complex blend of spices and is used in stews (called wats) of meat, vegetable or lentils, and also to coat foods to be fried or grilled. Key spices used are chillies, ginger and cloves, Cumin, allspice, cinnamon, fenugreek and ajowan…among others

Zesty surprising flavors, including szechuan pepper, smoked salt, and urfa biber, make this an audacious and exciting fusion blend. Great as a rub or mari‐ nade, also try it in stir fries.

Twenty-one ingredients blended together to give an all purpose spice blend with NO SALT

Saigon cinnamon is an extraordinarily intense and flavorful cinnamon, with a whopping 5% essential oil content (as opposed to most other cinnamons which have about 2.5% oil content). It packs a full punch of cinnamon intensity, and features well in dishes where cinnamon is key, such as in desserts, cinnamon rolls, etc.

It takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound of saffron, which explains why it is the world’s most expensive spice. Find its delicate flavor in puddings, ice cream, festive breads and cookies, fragrant rice pilafs, paellas, and risottos. One or two strands are a delight in green tea or hot milk.

ALL AMOUNTS OF SAFFRON ARE SOLD IN GRAMS AND NOT OUNCES.
$15 /  1/2  GRAMM

Medicinal: Calming and mood boosting, and has been studied as an herbal anti-depressant. Also helps hormone issues like menopause and PMS. Use in tiny quantities.

It takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound of saffron, which explains why it is the world’s most expensive spice. Find its delicate flavor in puddings, ice cream, festive breads and cookies, fragrant rice pilafs, paellas, and risottos. One or two strands are a delight in green tea or hot milk.

ALL AMOUNTS OF SAFFRON ARE SOLD IN GRAMS AND NOT OUNCES.
$34.99 / 1 GRAM

Medicinal: Calming and mood boosting, and has been studied as an herbal anti-depressant. Also helps hormone issues like menopause and PMS. Use in tiny quantities.

Tomato sauces call out for a dash of this intense dried form of the common herb. Egypt produces an intensely flavored basil with hints of an anise flavor and a mild sweetness. Its aroma is released fully in cooked dishes, but it is also delicate and overcooking will dissipate it.

Dried White Chinese Ju Hua Blossoms / Chrysanthemum morifolium / Sweet-herbal Infusion / Beautiful white flowers with a herbal-sweet flavor and many healthy benefits.
Usually combined with Black & Green Tea leaves, the edible flower Ju Hua is used for liver and vascular balancing, coughs, as a good sedative, for dizziness, cleansing, detox etc. High in antioxidants.
A touch of herb and licorice on the palate. Blend also with your favorite herbs & teas.

These aromatic ELDERBERRY FLOWERS make a great honey-like tasting, cleansing, sore throat soothing herbal infusion. Harvested, cut and dried in Europe.

After Dinner or bedtime beverage / This Wild or German Chamomile with its active ingredient chamazulene makes a great tasting ‘After Dinner Tea’. It is also used for its calming effect, in healthy skin cosmetics and known for its anti-allergic actions.
Harvested in Egypt, where Ramses II already in 1250 BC was using its oils in healing rituals. Taken internally or externally, this potent Wild Chamomile is an exellent and safe herb for everyday use.

Superior Tippy Grade – An excellent Green Tippy Whole Leaf China Tea with flavorful Jasmine blossoms.
The ‘Chung Hao’ is known to be a rare and precious variety of the Green Jasmine Teas. A fresh and delicate bouquet with a superb Jasmine touch on the palate.
Honey-colored infusion.

Original Grade / Pure unblended leaves from the Red Rooibos bush. The Rooitea or ‘Rooibos Tea’ is the ‘Soft Drink’ from South Africa that is becoming increasingly popular with people who enjoy its mild, gentle fragrance and appreciate it as a healthy beverage because of its beneficial effects.
This organically grown Rooibos is low in tannin and carries a high content of antioxidants. It has a pleasant sweet taste and is delicious either hot or cold, and can be enjoyed with sugar or milk, can be mixed with fruit juice and ice cubes to prepare an exotic cocktail.

Fleur de Sel by Le Trésor is from the Guérande region of France and is certified Organic. This is truly the best of the best of French gourmet sea salts.

A new breed of natural smoked salt, this Pacific Sea Salt is slow smoked over real alderwood, giving its it’s authentic, clean smoke flavor. Salish™ smoked sea salt is a 100% natural way to add authentic smoked flavor with no strange aftertaste. No liquid smoke, artificial flavors or coloring are added.
Salish Smoked Sea Salt combines traditional Alderwood flavor with sea salt to create a most unique and beautiful spice to use in any of your favorite recipes, both on and off the BBQ.
Once referring to the Puget Sound, the name Salish™ comes from the Native American Indians- the first to inhabit the great Pacific Northwest. In fact, Northwest Red Alderwood has been used to smoke salmon and other meats for hundreds and hundreds of years, making it a true Northwest tradition.

Sonoma Kosher Flake Salt is a unique, pyramid shaped crystal with stair-step sides. The irregular crystals make this salt ideal for cooking and seasoning as well as an accent for refreshments that call for a salt-rimmed glass. Sonoma Flake is commonly used by spice blenders due to the increased surface area that improves adherence to food. Contains no additives.

Kala Namak or Black Salt is a special type of Indian mineral salt. It is actually pinkish grey rather than black and has a very distinctiive sulfurous mineral taste (like hard boiled egg yolks).
Black Salt is used in Indian cuisine as a condiment and is added to chaats, chutneys, raitas and many other savory Indian snacks.

Take your favorite crusty sourdough bread, spread with butter and top with a pinch of Tomato Fusion Salt. What could be better or easier? The rich tomato flavor is created by a special process that actually incorporates the whole tomato. This is literally tomatoes mixed with sea salt. Great for soups and sauces, topping appetizers or mixed with herbs to create an amazing spice rub.

Spanish Rosemary Sea Salt is an all natural sea salt that delivers a straight from the herb garden flavor. A perfect pairing with roasted potatoes, it will make this simple dish extraordinary. Add to any dish to give it a fresh, herbed taste.

Bite into a grain of this salt and you’re in for a treat…the flavor explodes, just like you have bitten into a Chipotle chili. This salt is more than simply spicy – it has a three dimensional flavor that is an unexpected surprise. This is great for Mexican dishes and meat. How about trying a pinch of Chili Chipotle sea salt on a bowl of chocolate ice cream?

Durango Hickory Smoked Salt is created when delicate Pacific sea salt flakes are naturally smoked over premium Hickory hard wood. The resulting smoke flavor is full and clean without the bitterness. There are no artificial flavors added. Hickory smoke is synonymous with southern cooking. Durango works magic with ribs, burgers, red meat, turkey, and chicken.

Yakima Applewood Smoked Sea Salt is a flaky sea salt that utilizes sweet Applewood to fuel the fires that flavor this naturally smoked sea salt. Aged Applewood is one of the most popular of the fruit woods used in smoking, and creates a delicious, savory flavor. Yakima Smoked Sea Salt has a subtle fruit wood flavor that is mild enough to use with fish, shellfish, and poultry. Pork, sausage, ham, and bacon are also delicious when cooked or cured with this smoked salt.

Fumee de Sel by Le Tresor is unlike any smoked sea salt available. Fleur de Sel is cold smoked with Chardonnay oak chips to preserve the mineral content and natural flavor of the salt.
Le Tresor – Fleur De Sel is smoked from seasoned French oak wine barrels, which for years have been used in the aging of fine wines. The five to seven year old barrels are hand selected for wood smoking chips.
Starting with salt crystals that are hand raked in France and ending with the all natural smoking that has to be done in very small batches. This unique smoked salt is hand made from start to finish. The crystals are smoked to a light toasty brown and have a deep smoke flavor without being bitter. The moist Fleur de Sel crystals readily absorb the natural smoked flavors of the oak and chardonnay.

Peruvian Pink salt comes from a natural spring located 10,000 feet high in the Mountains in Peru. The warm spring water seeps into terraced salt ponds. This salt has been hand-harvested for over 2,000 years. The crystals have a high moisture content and a light pink color. Peruvian Pink salt has a strong flavor and is a great seasoning salt.

The French perfected the art of high quality, hand-harvested sea salt by using centuries old Celtic methods. It’s no coincidence they produce the finest grey sea salt in the world. Sel Gris is known for its beautiful grey color, coming from the clay lining the salt ponds, as well as its high moisture content and extraordinary mineral content, with bonus nutrients not found in most sea salts.
Sel Gris Fine is the very same high quality grey salt as the coarser varieties, but is stone ground for easy dispensing from a salt shaker. No additives of any kind are mixed with the salt. The naturally delicious flavor of grey salt and its lower sodium content make this a perfect replacement for ordinary table salt.

The natural flavor of lime is an international favorite. Thai food, margaritas, desserts… the uses are plentiful. Lime Fresco Salt is tart without being too sour. It is refreshing and versatile. Use to rim a drink glass, sprinkle on chicken or fish before grilling or add to a crisp salad for a surprising hint of citrus.

Traditionally Hawaiians use Alaea salt in ceremonies to cleanse, purify and bless tools and canoes, as well, in healing rituals for medicinal purposes.
Alaea is the traditional Hawaiian table salt used to season and preserve. Alaea Hawaiian Sea Salt is non-processed and rich in trace minerals, all of which are found in sea water. A small amount of harvested reddish Hawaiian clay (‘Alaea) enriches the salt with Iron-Oxide.
Savor a unique and pleasant flavor while roasting or grilling meats. It is the traditional and authentic seasoning for native Hawaiian dishes such as Kalua Pig, Hawaiian Jerky and Poke.

Chiltepin, also called chile tepin, is a wild chili pepper that grows in parts of Mexico, Arizona, Texas, and New Mexico. It is sometimes called the “mother of all peppers,” because it is thought to be the oldest form in the Capsicum annuum species.The Wild Chile Botanical Area in the Coronado National Forest near Tucson, Arizona, has the largest population of chiltepin peppers north of Mexico. This pepper is also the state native pepper of Texas. Tepin peppers, nicknamed “bird’s eye” peppers, rank high in heat level. Some chile enthusiasts argue that the Tepin is hotter than the habanero or Red Savina habañero pepper. This pepper is round or slightly oval and about 3/8 inch in width. “Tepin” comes from the Nahuatl Mexican word meaning “flea” because of its smallness. In 1995, Texans named the Jalapeño pepper the official pepper of the state of Texas, but just two years later, the Tepin took reign as the official native pepper of Texas.Tepins can be extremely hot, measuring between 100,000 and 250,000 Scoville Units. In Mexico, the heat of the Chiltepine is called arrebatado (“rapid” or “violent”), which implies that although the heat is intense, it diminishes quickly.

Mexican Oregano has a much stronger flavor than the common Italian and Greek oreganos found on grocery store shelves. Mexican Oregano’s flavor has quickly gained popularity with some chefs in recent years for its strong flavor and subtle sweetness that are unique to this oregano from south of the boarder. Mexican Oregano’s flavor is still very similar so it is a good substitute for the more traditional Mediterranean oreganos as long as it is added at about half the amount called. Add it to Mexican and southwest recipes calling for “Mexican Oregano” at the amount called for to add a potent oregano flavor.

A wonderfully fresh version of the common chile used in everything from curries to chutneys. This is a clean heat than can intensify flavors much like salt or lemon. An interesting twist is to dust this over papaya or mango in the Caribbean tradition. The African source of the cayenne creates a classic flavor profile but with more than double the heat of the Indian. A must for Cajun and Creole dishes.

A wonderfully fresh version of the common chile used in everything from curries to chutneys. This is a clean heat than can intensify flavors much like salt or lemon. An interesting twist is to dust this over papaya or mango in the Caribbean tradition. The African source of the cayenne creates a classic flavor profile but with more than double the heat of the Indian. A must for Cajun and Creole dishes.

Pure, pristine Himalayan Pink Salt from Saltworks is one of the finest gourmet food grade salts you can buy. With 84 trace minerals, our Himalayan Pink Salt was mined from ancient salt beds that have remained untouched by pollution and impurities since the crystals first formed more than 200 million years ago. Known for its healing properties and ability to detoxify the body while lowering blood pressure and stimulating circulation, Himalayan Pink Salt is used by spas, health professionals and culinary experts around the world. All of our products are “Gourmet Food Grade” and the very highest quality Himalayan salt available.

Hiwa Kai Hawaiian Sea Salt has a stunning black color and silky texture. Solar evaporated Pacific sea salt is combined with activated charcoal. This compliments the natural salt flavor and adds numerous health benefits to the salt.