Travel the world through your taste-buds! Taste and experience the world through the flavors of each culture while building your repertoire of worldly inspired spices with this curated World Spice Sampler. Quality ingredients and flavors can inspire greatness in the kitchen, so go ahead, be GREAT and discover the art of flavor!
- Indian Garam Masala - Originating in Northern India where the winters are cold, Garam Masala directly translates into “hot mixture” referring to the spices ability to “heat” the body. A staple in every Indian kitchen, this spice blend adds depth to everything from meats and soups to eggs and veggies.
- Jamaican Jerk - The history of the word “Jerk” has as many stories as it does spices but one thing that is for certain is the origin taking roots in Jamaica. The sweet, spicy aroma of this dynamic spice blend is a traditional Jamaican seasoning when smoking or grilling.
- Lebanese Za'atar - Quite possibly the most ancient herb, Za’atar was first referenced in the bible. Today it is still touted by many cultures to have medicinal properties. Enjoy this savory spice blend on bread with a drizzle of olive oil, sprinkled over yogurt, and in grain salads.
- Kansas City BBQ Dry Rub - No barbecue is complete without tender, well flavored meat and this is the key ingredient to make that happen! Simply season your meat liberally with BBQ Dry Rub, smoke or grill to mouthwatering tenderness, and slather with your favorite BBQ sauce. This spice blend is also great on potatoes, corn and veggies.
- French Herbs de Provence - This delicate blend of aromatic herbs is a culinary bouquet from the Provence region of France, similar to what “Italian Seasonings” are to Italy. First made popular by Julia Child, Herbs de Provence is a beautiful addition to seafood, poultry, roasts and potatoes.
- Mexican Adobo - Based on the Spanish word meaning “to marinate,” Adobo is Mexico’s all-purpose seasoning historically used for preserving meat. Featuring a blend of their most popular spices, adobo is great for grilled meats, enchilada and molé sauces or guacamole.
- Greek Tzatziki - Popular across all of the Mediterranean, Tzatziki is a sauce (or dip) made by combining yogurt, cucumbers, garlic, herbs, and lemon. A great compliment to grilled meats. To make your own dip, mix 1 cup yogurt, 1/2 cup diced cucumber, and 1 Tbsp Tzatziki spice.
- Japanese Shichimi Togarashi - A traditional Japanese seven spice, dating back to the 17th century. The word togarashi, meaning “chili,” always includes spicy chilies, along with sweet citrus and savory nori. This well balanced blend of spices is amazing for fatty meats, seafood, noodle and rice dishes.
- Portuguese Piri Piri - Piri Piri, meaning “pepper pepper” in Swahili is derived from the wild grown, spicy African birds eye chili and was made popular by Portugese colonists that inhabited South Africa. Today, Piri Piri Chicken can be found in restaurants across both countries.
- Chinese 5 Spice - While history is unclear, this ancient blend is thought to have been created as a Chinese “wonder powder,” incorporating all of the five flavor elements - sour, bitter, sweet, pungent, and salty. This distinct spice blend is a must for roasting fatty meats and seasoning stir-fries.
- Moroccan Ras El Hanout - Arabic for “head of the shop,” referring to this spice blend being the best spices in the shop. Believed by Moroccan’s to be an aphrodisiac, there is no reason not to sprinkle it on everything although it is typically used when rubbing meats, cooking tajines and seasoning stews.
- Egyptian Dukkah - Being at the crossroads of the ancient spice road, it is no wonder why this blend is so heavenly! Egyptians ate well and always had plenty of bread. Dukkah is traditionally mixed with olive oil for dipping, slathered on meat as a marinade, or sprinkled atop hummus.