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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.

Ajowan Seeds

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

Baharat

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

Turkish Bay Leaves, Organically Sourced

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Turkish Bay Leaves, Powdered

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Turkish Bay Leaves

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Ground Caraway Seeds

These ground Caraway Seeds are for those of us who like the flavor of caraway, but not the texture or...

Caraway Seeds

The Dutch love Caraway Seeds in Leyden cheese. Danes love them in akvavit. The English love them in madeira cake,...

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...

Aleppo Peppers

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

Urfa Biber

Known also by its Kurdish name, Isot, ‘biber’ is Turkish for pepper while Urfa is a province in Turkey's southeast....

Cilantro

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

Ceylon Cinnamon Quills

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

Korintje Cassia Cinnamon Sticks

Cut and washed, our cassia sticks are grade AA and grown in Sumatra: Indonesian cinnamon is the smooth flavor most...

Korintje Ground Cassia Cinnamon

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

Saigon Ground Cassia Cinnamon

Spicy and sweet, this cinnamon is our most popular varietal. Its high volatile oil content makes the bark extremely potent....

Saigon Ground Cassia Cinnamon, Organically Sourced

Spicy and sweet, this cinnamon is our most popular varietal. Its high volatile oil content—more than 5%, which is rare...

Saigon Cassia Cinnamon Pieces

Spicy and sweet, these Saigon Cinnamon bark is our most popular varietal. Its high volatile oil content—more than 5%, which...

Ground Moroccan Coriander Seeds

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

Indian Coriander Seeds

Consider: Chefs from Germany to South Africa and points in between use the nutty and peppery taste of corinader to...

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

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

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....

Cumin Seeds

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

Dill Weed

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

Ground Dill Seeds

The grassy flavor of our Ground Dill Seeds accents Russian and Caucasian dishes, is a key ingredient in sauerkraut and...

Dill Seeds

The grassy flavor of Dill Seeds accent Russian and Caucasian dishes, is a key ingredient in sauerkraut and Nordic breads,...

Pure Lemon Extract

Pressed lemon peel yields a wonderful extract that is delicious in pound cake, cheesecake, meringue, or frosting. Use this Pure...

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...

Ground Ginger

Ginger adds zing to almost anything. Most dried ginger in the U.S. comes from India, but the highest quality Ground...

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