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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.
ajwain seeds

Ajowan Seeds

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

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

Berbere

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

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

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

Cut and washed, our cassia sticks are grade AA and grown in Sumatra: Indonesian cinnamon is the...
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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...
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Saigon Cassia Cinnamon Pieces

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

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

Consider: Chefs from Germany to South Africa and points in between use the nutty and peppery taste...
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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...
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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...
Grains of Paradise in a Jar

Grains of Paradise

'Entirely different from black peppercorns and in my mind, incomparably better,' wrote Amanda Hesser...
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Harissa

Harissa is a fragrant and spicy North African condiment made from chilies, oil, garlic, and spices....
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Hibiscus Blossoms

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

Mace, the crimson-colored seed covering of a nutmeg, is a classic northern European seasoning. It...
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Ground Mace

Mace is classic in northern European dishes like potted shrimp and Swedish meatballs. It is the...
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Marrakesh Market Blend

Few experiences match the intoxication of spice shopping in Marrakesh's medina, where the aroma of...
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Green Onion Flakes

Green onions, also known as scallions or spring onions, are milder than bulb onions. Green onion...
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Orange Zest

This extra fancy California Orange zest is prized for its sweetness, flavor, and color. And it saves...
Tellicherry Peppercorns

Tellicherry Peppercorns

This black gold has been treasured since the time of the Ancient Egyptians. Today, Tellicherry...
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Peri Peri Mozambique Blend

Chicken on the grill stays startlingly bright and juicy with this Peri Peri Mozambique Blend of...
Pomegranate Molasses

Pomegranate Molasses

This tangy, slightly sweet syrup is an essential for exploring Middle Eastern cuisine. Pomegranate...
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Preserved Lemons

A Moroccan delicacy, and an essential ingredient in Middle Eastern kitchens, preserved lemons, or...
 Ras El Hanout

Ras El Hanout

Arabic for 'top of the shop', this ancient Moroccan blend is rich, colorful, and aromatic. Built for...
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Freeze Dried Scallions

Scallions finish some of the most delicious dishes on the planet. Imagine a platter of grilled meats...
Sumac Powder

Sumac

The recipe for hummus at Israel's Abu Hassan restaurant has been a secret since the 1950s, but its...
Tamarind Concentrate

Tamarind Concentrate

Tamarind comes from the Arabic for 'Indian date,' and was originally grown in tropical Africa....
Thyme, Lemon

Lemon Thyme

Lemony, bright, and pungent, this thyme varietal is a favorite in salads, summer dishes, and even...