Berbere is a spice blend that is an essential part of Ethiopian cuisine. It is an eclectic medley of spices that vary depending on who’s doing the...
Turmeric and cumin are two spices commonly used in Indian cooking, adding vibrancy to curries, stews, and soups. Although people sometimes get them mixed up, they are...
Mahlab is a spice that is made from ground cherry pits and is popular in Middle Eastern and Greek cooking. It has a bitter cherry-almond flavor with a subtle anise undertone and a texture that is similar to a fine meal. Mahlab is mostly used in baking, desserts, and for meat rubs and marinades....
Cumin seeds are a spice that are harvested from the Cumin cyminum, or cumin plant. The small pink or white flowers are harvested when the plant is around 4 months old. Once dried, the seeds have a boat-shaped appearance, and they turn a light brown shade. Cumin can also be sold as a ground...
Curry leaves are an essential spice in Southeast Asian and Indian cuisine. Their slender, vibrant green leaves have a unique flavor that combines citrus, lemongrass, and even hints of anise. Once cooked, the taste won't dominate a dish, instead, they help build a rich, robust flavor, in a similar way that bay leaves do....
Amchur powder is a spice made from green mangoes that have been dried and ground. It is bursting with tart and sour taste which makes it popular in Indian dishes including vegetables, meats, fish, and curries. The flavor does a great job of balancing out hot and spicy food but can also work well...
Sumac is a sour, tangy spice with an acidic undertone that is similar to lemon juice. It is made from wild sumac flower berries which are first dried and then ground. The spice is an essential ingredient in Middle Eastern cuisine, used in everyday spice blends like za’atar. It also adds astringency to dressings...