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Pickling

Pickling
The art of pickling encapsulates produce's crisp freshness. It also makes for some great snacks. Fresh, whole spices from The Spice House impart their piquancy through slow infusion, often getting better after weeks, sometimes months, of aging.

Ajowan Seeds

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

Jamaican Allspice Berries

Jamaicans take great pride in their world-famous allspice, harvested from 40-foot pimenta trees. So...

Turkish Bay Leaves, Organically Sourced

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...

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,...

Celery Seeds

Celery grew wild in Sicily, was carried north as a medicinal plant, and, by the 17th century, was...

Aleppo Peppers

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

Chile de Arbol

From Spanish for 'tree-like' in reference to the way the plant branches as it grows, this small,...

Crushed Red Chiles

Crushed red pepper flakes are an icon of Italian family restaurant tables. Their use as a condiment...

Tien Tsin Chiles

Small, bright, shiny, and red, Tien Tsin chiles also called tianjin are named after China's fourth...

Ceylon Cinnamon Quills

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

Korintje Cassia Cinnamon Sticks

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

Saigon Cracked Cassia Cinnamon

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

Saigon Cassia Cinnamon Pieces

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

Ground Cloves

Clove buds turn pink just before they flower, when they are ready to harvest. Short of picking them...

Cloves, Hand-Selected

Discovered in Indonesia s Spice Islands, cloves have long flavored the recipes of Asia, Africa, 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,...

Corned Beef Spices

We look forward to St Patrick's Day all winter: there's always hot corned beef, cabbage and...

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...

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...

Chopped Garlic

Dehydrated garlic saves efficient cooks the trouble of peeling and handling fresh cloves. It takes...

Minced California Garlic

Dehydrated garlic saves efficient cooks the trouble of peeling and handling fresh cloves. It takes...

Grains of Paradise

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

Horseradish Powder

One of Passover s five bitter herbs, horseradish is native to Eastern Europe. For centuries, the...

Juniper Berries

Loved for their clear, sharp scent, juniper tree berries are indispensable in marinades for game and...

Lemongrass, Organically Sourced

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

Blade Mace

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

Brown Mustard Seed

One can hear the pop of mustard seeds in homes and restaurants across South Asia. When warmed, these...

Yellow Mustard Seed

Spicier than the brown seeds, yellow mustard seeds add heat to pickles and relishes, and they are...

Chopped White Onion

These California-grown dehydrated onions are dried carefully to retain their pungency. The large...

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