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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....

Baharat

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

Turkish Bay Leaves, Organically Sourced

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

Turkish Bay Leaves, Powdered

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

Turkish Bay Leaves

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

Caraway Seeds

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

Black Cardamom Pods

Of all the world's spices, black cardamom is perhaps the most difficult to describe. Flowery yet...

Ground Cardamom Seeds

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

Cardamom Seeds

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

Green Cardamom Pods

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

Chai Spices

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

Aleppo Peppers

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

Urfa Biber

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

Cilantro

Originally from Iran, and now thriving in Southeast Asia, North Africa, and Mexico, cilantro also...

Ceylon Cinnamon Quills

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

Ceylon Ground Cinnamon

Quite distinct from cassia varietals, cinnamon from Ceylon (aka Sri Lanka) is the preferred kind in...

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

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

Saigon Ground Cassia Cinnamon

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

Saigon Ground Cassia Cinnamon, Organically Sourced

Spicy and sweet, this cinnamon is our most popular varietal. Its high volatile oil content more than...

Saigon Cassia Cinnamon Pieces

Spicy and sweet, this Saigon Cinnamon bark is our most popular varietal. Its high volatile oil...

Ground Moroccan Coriander Seeds

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

Indian Coriander Seeds

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

Moroccan Coriander Seeds

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

Cumin Seeds, Organically Sourced

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

Ground Cumin Seeds, Organically Sourced

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

Ground Cumin Seeds

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

Cumin Seeds

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

Dill Weed

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

Dill Seeds

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

Pure Lemon Extract

Pressed lemon peel yields a wonderful extract that is delicious in pound cake, cheesecake, meringue,...

Ground Fenugreek Seeds

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

Fenugreek Seeds

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

Ground Ginger

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

Peeled Ginger Root

Dried ginger root adds zing to almost anything. Most dried ginger in the US comes from India, but...

Signature Harissa

A spoonful of harissa transforms simple stewed tomatoes into the best shakshuka you have ever...

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