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Mexico

Mexico
Vanilla, chocolate and chiles all stem from Mexico, the indigenous home to several important members of the herb and spice trade. Influenced by Spanish colonists and Native American Maya and Aztec traditions, Mexican cuisine is made up of primarily corn, bean and rice-based dishes. Authentic Mexican cuisine relies heavily on the right combination of spices, ranging from chiles that pack the right amount of heat to Ceylon cinnamon, a subtle, understated flavor with a floral citrus aroma.

Ground Jamaican Allspice Berries

Jamaicans take great pride in their world-famous allspice, harvested from 40-foot pimenta trees. So named because it is reminiscent of...

Jamaican Allspice Berries

Jamaicans take great pride in their world-famous allspice, harvested from 40-foot pimenta trees. So named because it is reminiscent of...

Ground Anise Seeds

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

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...

Ancho Style Dark Chile Powder

Ancho chile powder is made from sweet and earthy chilies, that are mildly hot. The chilies are native to Puebla,...

Ancho Chiles

In Mexican Spanish, there are three peppers that change names when changing state. Smoked jalapeños become a 'chipotle.' A dried...

Cayenne Pepper

Derived from the Tupi for pepper, cayenne appears in Caribbean, Creole, and Cajun cuisine. It complements shellfish and is an...

Cayenne Pepper, Organically Sourced

Derived from the Tupi for 'pepper,' cayenne appears in Caribbean, Creole, and Cajun cuisine. It is an excellent complement to...

Chile de Arbol

From Spanish for 'tree-like' in reference to the way the plant branches as it grows, this small, bright red pepper...

Ground Chipotle Chiles

Ground chipotle is a truly exciting alternative to black pepper. So exciting, in fact, we think you'll permit us to...

Chipotle in Adobo Sauce

La Fonda El Refugio in Mexico City was beloved for serving the best classic Mexican cuisine. Among its simple dishes...

Ground Guajillo Chiles

"A workhorse with a lot of dazzle," according to Chicagoan Rick Bayless, guajillo chiles are bright, tangy, and spicy-sweet. Their...

Guajillo Chiles

"A workhorse with a lot of dazzle," according to Chicagoan Rick Bayless, guajillo chiles are bright, tangy, and spicy-sweet. Their...

Ground Habanero Chiles

Grown mainly in the Yucat n, the origins of habanero can be traced to Peru 8,000 years ago. Use this...

Diced Jalapeno Chiles

Named after Jalapa, the capital of the Mexican state of Veracruz, this diced japlapeño flakes lends Latin flair, mild heat,...

Ground Jalapeno Chiles

Jalape o means "from Xalapa" in Spanish, Xalapa being the capital of Veracruz, where the chile was first grown. As...

Mulato Chiles

This sweeter cousin of the ancho chile has a flavor that includes just a hint of licorice. Created from poblanos...

Ground Red New Mexico Chiles

You can t make carne adobada New Mexico s iconic, flavorful pork stew without authentic ground red chiles from the...

New Mexican Hot Chiles

Hot and fragrant, this stuffable pepper is a two-fer. Leave the seeds in for more kick. Or take them out...

Pasilla Negro Chiles

The pasilla's color and sweetness explain its name, which translates to 'little raisin.' Our friends in Mexico leave their home-grown...

Cilantro

Originally from Iran, and now thriving in Southeast Asia, North Africa, and Mexico, cilantro also known as coriander or Chinese...

Ceylon Cinnamon Quills

These tight, smooth, expertly rolled quills of Ceylon cinnamon feel like delicate parchment. You can break this Ceylon cinnamon sticks...

Ceylon Ground Cinnamon

Quite distinct from cassia varietals, cinammon from Ceylon (aka Sri Lanka) is the preferred kind in Europe and Mexico. With...

Ground Cloves

Clove buds turn pink just before they flower, when they are ready to harvest. Short of picking them yourself, these...

Cloves, Hand-Selected

Discovered in Indonesia s Spice Islands, cloves have long flavored the recipes of Asia, Africa, and the Middle East, as...

Ground Moroccan Coriander Seeds

Coriander is both an herb (the leaves) and a spice (the seeds). German, Pakistani, African, and Persian chefs all use...

Moroccan Coriander Seeds

The most commonly imported type, Moroccan seeds are pleasantly sweet and used in Middle Eastern, Indian and Latino cooking. Unless...

Cumin Seeds, Organically Sourced

Cumin has a pungent, potent flavor that is crucial to Indian curries. The seeds are often roasted before grinding to...

Ground Cumin Seeds, Organically Sourced

In India, cumin goes by the name jeera. Its savory pungency has been essential in curries for thousands of years....

Ground Cumin Seeds

Cumin's savory pungency has been essential in curries for thousands of years. Today, you can use our Ground Cumin Seeds...

Cumin Seeds

Cumin's savory pungency has been essential in curries for thousands of years. It is also a key flavor in American...

Epazote Leaf and Stem

Mexican cooks let epazote leaves age as long as possible before picking them. Every day that passes makes their minty-pine...

Espresso Powder

Add a dash of this delectable Espresso Powder to brownies, caramels, tiramisu, chocolate cakes, and frostings for a subtle kick...

Anise Extract

On the back porch or in a caf it is easy to let the conversation ramble over sambuca and a...

Chocolate Extract

Chocolate originated 4,000 years ago in what is now Mexico. This rich Chocolate Extract is delicious when added to hot...

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