Skip to content

Free shipping on Flatpacks and orders over $49 • Stores open for Pickup Only—order here

Continue Shopping
Your cart is currently empty.

Middle East

Middle East
From cumin, coriander, turmeric, and mint to exotic blends like Ras el Hanout and Za'atar, Middle Eastern cooking uses an array of spices to infuse otherworldly flavors into cooking. Arab spice traders once controlled nearly all movement of spices between Asia (including the famous Spice Islands), India, Africa, and Europe, so almost every spice in existence has found a place in Middle Eastern cuisine. Try your hand at the region's best dishes, such as Chicken Shawarma or Manakeesh.
ajwain seeds

Ajowan Seeds

Closely related to thyme, ajowan seeds are often used in lentil dishes and South Asian cooking....
baharat-1.jpg

Baharat

Just as South Asia has garam masala and North Africa has ras el hanout, the Middle East's...
turkish-bay-leaves-1.jpg

Turkish Bay Leaves

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for...
caraway-seeds-1.jpg

Caraway Seeds

The Dutch love Caraway Seeds in Leyden cheese. Danes love them in akvavit. The English love them in...
black cardamom pods

Black Cardamom Pods

Of all the world's spices, black cardamom is perhaps the most difficult to describe. Flowery yet...
ground-cardamom-seeds-1.jpg

Ground Cardamom Seeds

Of all the world's spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy,...
cardamom-seeds-1.jpg

Cardamom Seeds

Of all the world's spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy,...
Green Cardamom Pods

Green Cardamom Pods

Sun-dried cardamom pods tend toward a yellow color. Our kiln drying process, however, keeps them...
chai spices

Chai Spices

In Hindi, masala chai translates to 'spiced tea with sugar and milk.' Our version comes with a hint...
Aleppo Pepper

Aleppo Peppers

Named after the Syrian city, the Aleppo pepper found its way along the Silk Road into kitchens and...
Urfa Biber

Urfa Biber

Known also by its Kurdish name, Isot, biber is Turkish for pepper while Urfa is a province in...
cilantro-1.jpg

Cilantro

Originally from Iran, and now thriving in Southeast Asia, North Africa, and Mexico, cilantro also...
ceylon-cinnamon-quills-1.jpg

Ceylon Cinnamon Quills

These tight, smooth, expertly rolled quills of Ceylon cinnamon feel like delicate parchment. You can...
Ceylon Ground Cinnamon in bowl

Ceylon Ground Cinnamon

Quite distinct from cassia varietals, cinnamon from Ceylon (aka Sri Lanka) is the preferred kind in...
korintje-cassia-cinnamon-sticks-1.jpg

Korintje Cassia Cinnamon Sticks

Cut and washed, our cassia sticks are grade AA and grown in Sumatra: Indonesian cinnamon is the...
korintje-ground-cassia-cinnamon-1.jpg

Korintje Ground Cassia Cinnamon

This is the classic, comforting cinnamon flavor we all know: smooth, warm, and mellow. Korintje...
Vietnamese cinnamon

Saigon Ground Cassia Cinnamon

Spicy and sweet, this cinnamon is our most popular varietal. Its high volatile oil content makes the...
saigon-cassia-cinnamon-pieces-1.jpg

Saigon Cassia Cinnamon Pieces

Spicy and sweet, this Saigon Cinnamon bark is our most popular varietal. Its high volatile oil...
ground-moroccan-coriander-seeds-1.jpg

Ground Moroccan Coriander Seeds

Coriander is both an herb (the leaves) and a spice (the seeds). German, Pakistani, African, and...
indian-coriander-seeds-1.jpg

Indian Coriander Seeds

Consider: Chefs from Germany to South Africa and points in between use the nutty and peppery taste...
moroccan-coriander-seeds-1.jpg

Moroccan Coriander Seeds

The most commonly imported type, Moroccan seeds are pleasantly sweet and used in Middle Eastern,...
ground cumin seeds

Ground Cumin Seeds

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

Cumin Seeds

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

Dill Weed

Dill weed is a culinary map of Europe: its fresh, intensely bright zing is found in Swedish gravlax,...
dill-seeds-1.jpg

Dill Seeds

The grassy flavor of Dill Seeds accent Russian and Caucasian dishes, is a key ingredient in...
pure-lemon-extract-1.jpg

Pure Lemon Extract

Pressed lemon peel yields a wonderful extract that is delicious in pound cake, cheesecake, meringue,...
ground-fenugreek-seeds-1.jpg

Ground Fenugreek Seeds

Fenugreek lends a subtle sweet taste to pickles and chutneys. The word Fenugreek comes to English...
Fenugreek, Whole Seeds

Fenugreek Seeds

Fenugreek seeds lend a subtle sweet taste to pickles and chutneys. Fenugreek comes to English from...
ground ginger powder

Ground Ginger

Ginger adds zing to almost anything. Most dried ginger in the U.S. comes from India, but the highest...
harissa-3.png|algolia

Harissa

Harissa is a fragrant and spicy North African condiment made from chilies, oil, garlic, and spices....
hibiscus-blossoms-1.jpg

Hibiscus Blossoms

We first had agua de jamaica in Oaxaca, and were immediately hooked. To make it, steep dried...
blade-mace-1.jpg

Blade Mace

Mace, the crimson-colored seed covering of a nutmeg, is a classic northern European seasoning. It...
ground-mace-1.jpg

Ground Mace

Mace is classic in northern European dishes like potted shrimp and Swedish meatballs. It is the...
marjoram-1.jpg

Marjoram

Delicate and piney, marjoram stars in Hungarian stews and is an essential component of herbes de...
Brown Mustard Seed

Brown Mustard Seed

One can hear the pop of mustard seeds in homes and restaurants across South Asia. When warmed, these...
mustard-powder-medium-heat-1.jpg

Mustard Powder, Medium Heat

Often overshadowed by ketchup in American cuisine, mustard has more history and a greater range of...