Herbs & Spices

Anardana (Dried Pomegranate Seeds)

Reach for anardana when a dish needs a bright, fruity tartness, the kind of sour note you might reac...

Yellow Mustard Seeds

A jar of crisp bread-and-butter pickles, a batch of homemade mustard, a pot of tangy braised greens:...

Ajwain, aka Carom Seeds

If you know thyme, you already have a feel for ajwain: think of it as thyme's sharper, bolder cousin...

Smoked Tea BBQ Rub

Getting real smoky flavor without running a smoker is the trick this rub solves. The smoke here come...

Cream of Tartar

The secret behind a meringue that stands tall, a snickerdoodle with its signature tang, and frosting...

Chana Masala

The difference between a deep, tangy, restaurant-style chickpea curry and a thin, flat one comes dow...

Garlic Powder

Instant, rich savory depth melts into any hot pan with our stone-ground garlic powder, offering home...

Star Anise

A pot of mulled wine, a slow-braised pork shoulder, a simmering beef noodle broth: one or two whole ...

Golden Milk Mix

A golden cup of warm, spiced milk, the color of sunset and smelling of cinnamon and ginger: that is ...

Beef Brisket Rub

Reach for this rub when you are cooking a brisket low and slow and want a deep, dark, peppery bark w...

Annatto Powder

Reach for annatto when you want a deep, golden-red color in your food without artificial dye. Also c...

Ground Nutmeg

A creamy béchamel, a plate of buttered spinach, a mug of eggnog: a fine dusting of nutmeg is the qui...