An unripe mango is dried and ground to make this yellow/brown powder used in Indian and Middle Eastern cuisine. With an intensely tart flavor, amchoor is added to chutneys, pickles a...

Made of dried pomegranate seeds, this spice has a mildly fruity, sweet and sour flavor. Used in India to sour chutneys, anardana is also used in pastries and breads in the Middle Eas...

Asafoetida is a unique-smelling spice to say the least. The pungent odor gives little hint at the onion and garlic flavors hiding within. Made from resin of the giant fennel plant, t...

More mellow than raw or fresh dried garlic, this fermented form is moist and rich with notes of molasses, balsamic and tamarind. Use it in pastes and sauces or added whole into veget...

Not a true salt, Black Salt is actually a complex mineral compound with a rich sulfur content- this stuff stinks until you cook it. The sulfurous odor hits quickly and then dissipate...

Black Cardamom is not a substitute for green cardamom at all, but has a distinct flavor all its own. A coarse brown pod containing about 40 seeds, the flavor profile combines mild ca...

Cardamom presents a pungent mixture of camphor, citrus and floral notes that combine to create a heady flavor experience.Green cardamom pods are a signature ingredient in chai masala...

Cardamom presents a pungent mixture of camphor, citrus and floral notes that combine to create a heady flavor experience. The volatile flavors diminish quickly once cardamom seeds ar...

A wonderfully fresh version of this easily recognizable ground chile that can be used in everything from curries to cocoa. Its clean heat intensifies and clarifies flavors much like ...

Cassia chips are ideal for chai masalas, mulling spice and tea blends. The chips release more flavor than sticks, but are still easy to remove or strain from an infusion. The high oi...

Cassia-cinnamon is such a familiar and beloved spice it needs little introduction. A global favorite for its delicious aromatic flavor, we keep a fresh supply flowing through our sho...

The mild and exotic flavor of this rare varietal only hints at the cassia-cinnamon to which we are more accustomed. Don't jump to the conclusion that "true" means better or stronger,...

The compelling flavor of cloves is hot and tingly, and leaves a lingering aftertaste. Native to the spice islands, demand for these buds helped fuel the Age of Discovery and they rem...

This seed spice has been cultivated since ancient times and comes from the same plant that gives us cilantro leaves. The mellow flavor is smooth and savory, with creamy citrus top no...

This coriander is bright and fresh flavored. We find that the citrus top notes offered up by Indian coriander are much stronger than those found in the European variety. Another dist...

The humble cumin seed sprouts off the end of a weedy grass, and is nearly as universal a seasoning as black pepper. Pungent and earthy, the savory base of cumin is surrounded by the ...

Cumin has a rich and savory base flavor, with hints of citrus and pine. When toasted, cumin seed loses some of its bitter pungency, and the earthier notes are enhanced, resulting in ...

Fennel seed has a sweet taste similar to licorice and anise, and can be found in many global cuisines from Indian curries and masalas, to Chinese Five Spice to Italian sausage and ma...

Fenugreek leaf, also known as "methi", has an herbaceous and nutty flavor that is typically found in dishes from India, the Black Sea region and the Middle East. This exotic herb can...

Fenugreek seed is a very hard seed that, when ground, adds a nutty flavor and hints of maple. Common in curries and flatbreads of India, and also a component of the Ethiopian spice m...

The flavors of dried garlic are a little different than the fresh- in some ways more concentrated, but without the more volatile compounds that are lost in the drying process. Regard...

The flavors of dried garlic are a little different than the fresh- in some ways more concentrated, but without the more volatile compounds that are lost in the drying process. Regard...

The flavors of dried garlic are a little different than the fresh- in some ways more concentrated, but without the more volatile compounds that are lost in the drying process. Regard...

Ghost chile, or bhut jolokia, is an atomically hot chile from the Assam region of Northeast India. It boasts a rating of 1,000,000 on the Scoville scale; the unit of measure for heat...

The ghost chile, bhut jolokia, is a naturally occurring chile hybrid from the Assam region of Northeast India. Not only does ghost chile pack a wallop of heat - more than twice that ...

The perky heat of ginger is concentrated in the dried powder, and we like to keep plenty on hand for baking, marinades and sauces. You can also slip a pinch into salad dressings, mea...

The rich flavor of this mild chile makes it a versatile favorite anywhere chile base flavors are desired. A staple of Latin and Tex-Mex cuisine, guajillo is equally at home in currie...

The rich flavor of this mild chile makes it a versatile favorite anywhere chile base flavors are desired. A staple of Latin and Tex-Mex cuisine, guajillo is equally at home in currie...

Brown and black mustard seeds can be used interchangably, and both are hotter than their yellow cousins. Brown mustard seeds offer unique culinary opportunities. Try popping them in ...

A high quality and pungent cousin to the seed used to make American "hot dog mustard," this spice has almost infinite applications. Cracked or ground, it can be whipped into salad dr...

Nigella seeds have a mild, nutty onion flavor, and they are used as a condiment in India and the Middle East on flatbreads and vegetable dishes. Their shape has an interesting appeal...

We only sell nutmeg in whole form because it loses flavor so quickly, and the difference between the freshly ground spice and the pre-ground variety is like night and day. The freshl...

Granulated onion is a wonderfully versatile addition to the spice pantry. The flavor is intense and concentrated, and the granulated form disperses readily into all manner of dishes-...

This large 1/4" chop is perfect for infusion into teas and added to Chai spice blends. The essential oil in the large piece needs plenty of liquid to infuse its flavor, so be sure no...

This classic spice is sourced only from Hungary, and is the finest quality paprika available on the market. The rich mild base flavor is strong and pure- and we guarantee you'll find...

Black pepper. It inspired the Age of Discovery, once trading for a price above gold. Not bad for a seasoning! Five centuries later, it remains a favorite.Tellicherry is a renowned gr...

Green peppercorns come from the same plant as black peppercorns, and are simply the unripe fruit of the same vine. They pack more concentrated heat than black peppercorns, but lack t...

We source our saffron direct from a free-trade cooperative in Morocco, and when the annual harvest arrives at the shop we know that spring is right around the corner. Saffron is the ...

Turmeric gives most curry powder its rich yellow color. With a rich, resiny base flavor, it combines classically with Indian lentil and vegetable dishes. Try it in rice cooked in coc...