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North Africa

North Africa
North Africa is rich with colorful cuisine and deep spice trade heritage. From the famous souks of Morocco to highlands of Ethiopia, North Africa encompasses a range of flavors. Traditional foods like shakshuka, tagines, and couscous are now more popular than ever in the US. Thanks to its location along the trade routes between the Middle East and Western Europe, North African cuisine has access to a wide variety of spices that you can shop at The Spice House.

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...

Berbere

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

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,...

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 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...

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, 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...

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...

Peeled Ginger Root

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

Grains of Paradise

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

Signature Harissa

A spoonful of harissa transforms simple stewed tomatoes into the best shakshuka you have ever tasted. Harissa is a spicy...

Hibiscus Blossoms

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

Lemongrass, Organically Sourced

Fresh lemongrass should always be your first choice when cooking Thai or Vietnamese, but it's not always an option. Use...

Blade Mace

Mace, the crimson-colored seed covering of a nutmeg, is a classic northern European seasoning. It has a lighter flavor than...

Ground Mace

Mace is classic in northern European dishes like potted shrimp and Swedish meatballs. It is the bright red webbing (or...

Marrakesh Market Blend

Few experiences match the intoxication of spice shopping in Marrakesh's medina, where the aroma of fresh turmeric, saffron, and nutmeg...

Green Onion Flakes

Green onions, also known as scallions or spring onions, are milder than bulb onions. Green onion flakes are great with...

Orange Zest

This extra fancy California Orange zest is prized for its sweetness, flavor, and color. And it saves you the fuss...

Tellicherry Peppercorns

This "black gold" has been treasured since the time of the Ancient Egyptians. Today, Telicherry Peppercorns are in almost every...

Peppermint, Organically Sourced

In Morocco, fiesty, sweet peppermint tea is the way to welcome guests into your home or shop. In England and...

Peri Peri Mozambique Blend

Chicken on the grill stays startlingly bright and juicy with this Peri Peri Mozambique Blend of smoked paprika, garlic, and...

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