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Exploration

Exploration
Traverse the globe with our collection of Exploration Spices. Many of these flavors are the foundation of culinary traditions around the world. Take a luxurious trip to India with our curries. Try wasabi in its purest form. Visit the field in Oregon where we source our Ultra Blue Lavender. Your culinary exploration starts here.

Agar

Discovered in the 17th century by a Japanese innkeeper who left seaweed soup out overnight, chefs around the world now...

Ajowan Seeds

Closely related to thyme, ajowan seeds are often used in lentil dishes and South Asian cooking. Roasting the seeds in...

Amchoor Powder

Citrusy, tangy, and light gold in color, amchoor is widely used in the samosas, pakoras, chutneys, and pickles of North...

Anise Seeds

Gathered at their peak under the Andalusian sun, our Anise Seeds lend a fleeting and floral scent reminiscent of licorice....

Ground Anise Seeds

Gathered at their peak under the Andalusian sun, our anise seeds lend a fleeting and floral scent reminiscent of licorice....

Annatto Seeds

Annatto seeds come from the tropical achiote tree. Their taste is nutty and mildly peppery. As a paste they add...

Baharat

Just as South Asia has garam masala and North Africa has ras el hanout, the Middle East's all-purpose spice blend...

Berbere

Amharic for pepper, berbere forms the flavor base of classic Ethiopian dishes such as doro wot and misir wot. Like...

Black Cardamom Pods

Of all the world’s spices, black cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate,...

Green Cardamom Pods

Sun-dried cardamom pods tend toward a yellow color. Our kiln drying process, however, keeps them vividly green. Try grinding the...

Ground Cardamom Seeds

Of all the world’s spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate, this...

Cardamom Seeds

Of all the world’s spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate, cardamom...

Chai Spices

In Hindi, masala chai translates to "spiced tea with sugar and milk." Our version comes with a hint of vanilla...

Charnushka Seeds

Charnushka is also known as nigella, black caraway, black onion seed, and kalonji. You will find it on Middle Eastern...

Aji Amarillo Ground Chiles

Sunny in color with a fruity, medium heat, this chili pepper creates the flavor base of most Peruvian cuisine alongside...

Chinese Five Spice

This classic Chinese Five Spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional...

Dried Curry Leaves

What Keralan thoran, Javanese gulai and Cambodian maju kreung have in common is curry leaves. Not to be confused with...

Garam Masala

Garam Masala, which means "warming spices," comes from northern India. Instead of turmeric, this blend includes rarer spices: cinnamon, cloves,...

Hot Curry

The word curry is Tamil for sauce. Originating in South Asia, the story of curry's dispersion is the story of...

Maharajah Curry

The word curry is Tamil for sauce. Originating in South Asia, the story of curry's dispersion is the story of...

Sweet Curry

The word curry is Tamil for sauce. In the 17th century, curry powder was introduced to the Western hemisphere when...

Thai Red Curry

This Red Curry Powder is versatile, medium in heat, redolent of galangal and lime, and delicious when combined with coconut...

Vadouvan Curry

In the late 17th century, the French East India Company established a presence at Pondicherry, an area in Southern India....

Fennel Pollen, Organically Sourced

There’s a reason why chefs often refer to fennel pollen as ‘culinary fairy dust.’ Its notes of anise, licorice, citrus,...

Fenugreek Leaves

Known as shanbalileh in Persian, frenugreek leaves have the scent of a sun-dappled meadow. They are essential for making ghormeh...

Ground Fenugreek Seeds

Fenugreek lends a subltle sweet taste to pickles and chutneys. The word Fenugreek comes to English from Latin for ‘Greek...

Fenugreek Seeds

Fenugreek seeds lend a subltle sweet taste to pickles and chutneys. Fenugreek comes to English from the Latin for ‘Greek...

Curry Collection

Over the centuries, cooks from Mumbai to Manchester have developed a near-infinite variety of curries, but it's the rich stews...

East Asia Collection

The spices in this East Asia Collection bring the classic flavors of Asian street food to your table, so season...

Middle East Collection

Whether it is a Turkish café, an Israeli taverna or a Lebanese canteen, dining at a Middle Eastern eatery means...

Grains of Paradise

‘Entirely different from black peppercorns and in my mind, incomparably better,’ wrote Amanda Hesser of The New York Times. Related...

Hibiscus Blossoms

We first had agua de jamaica in Oaxaca, and were immediately hooked. To make it, steep dried hibiscus flowers in...

Juniper Berries

Loved for their clear, sharp scent, juniper tree berries are indispensable in marinades for game and fowl, for stewing sauerkraut,...

Lavender Flower Buds

Lavender is a cousin of rosemary. Herbal, piney, and floral, it is the truest scent of high August. Sprinkle lavendar...

Ultra-Blue Premium Lavender Flower Buds

We source Ultra-Blue Lavender Buds from a small farm in Oregon, and they're only obtainable once a year. Exceptionally bright...

Matcha Green Tea Powder

Matcha green tea powder is ground from green tea leaves. Its distinctive flavor and color can be key to vinaigrettes,...

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