Explore by region
Each collection brings together the essential ingredients of a culinary tradition — sourced from the regions where they've been grown and used for centuries.
The heart of the ancient spice routes
From the smoky depths of Syrian sumac to the floral warmth of Persian saffron, this collection captures the layered, aromatic soul of Levantine and Persian cooking.
Lamb tagine · Fattoush salad · Saffron rice · Shakshuka
Bold, complex, and deeply aromatic
The foundation of Indian, Sri Lankan, and Bangladeshi cuisine — whole spices that bloom in hot oil and ground blends that build the backbone of every great curry.
Chicken biryani · Dal tadka · Masala chai · Lamb rogan josh
Sun-drenched flavors from sea to table
The rustic warmth of Spanish smoked paprika, the herbal brightness of Sicilian oregano, and the gentle heat of Turkish red pepper flakes — the flavors of the Mediterranean coast.
Paella · Grilled fish · Romesco sauce · Braised lamb
Where trade winds shaped a cuisine
The Swahili coast sits at the crossroads of African, Arab, and Indian culinary traditions. Coconut, clove, cinnamon, and cardamom define a cuisine as rich and layered as its history.
Pilau rice · Coconut fish curry · Suya skewers · Spiced lentils
Warmth, depth, and ancient tradition
Moroccan ras el hanout, Tunisian harissa, and Egyptian dukkah — North African spice culture is one of the world's most sophisticated, built on centuries of trade and refinement.
Lamb tagine · Shakshuka · Couscous · Merguez
Bright, fragrant, and fiercely alive
Lemongrass, galangal, turmeric, and star anise — the spices of Thailand, Vietnam, and Indonesia are vivid and aromatic, built for balance between heat, sour, sweet, and salt.
Pho broth · Green curry · Rendang · Laksa
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Featured product
Named for the legendary pirate of the Caribbean, this fearless hot sauce blends Carolina Reaper, Trinidad Scorpion, Bhut Jolokia, and Habanero into a complex, slow-burning heat with pure maple sweetness and a citrus finish.
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