Warm, citrusy, and mild.

Calling all tapas lovers! Nora Chillis are essential to authentic Spanish cuisine, and no paella would be complete without its delightful, earthy sweetness.

Sometimes called Urfa Biber, this Turkish chilli is truly a delight.

Korean Gochugaru just might be our favorite chilli child. You may know it, of course, as a key ingredient in kimchi, bringing about its signature color and spice.

They elevated this comforting, put-it-on-everything blend with minced onion, pungent garlic, and delicate dried herbs.

These piquant, marigold-colored seeds are packed full of spicy flavor—which, crushed and mixed with vinegar or water, is the basis of the classic yellow schmear we love to slather on pretzels.

Tangy, bright, and rich. A major hit in the Spicewalla lineup.

Like ebony and ivory, the flavors of bright, citrusy, lemon peel and spicy black peppercorns come together in perfect harmony.

Is there anything more refreshing than the bright, grassy flavor of dill weed? Early Eastern Europeans sure didn’t think so, relying on the plant’s bright green fronds to bring the taste of summer to year-round preserved dishes like pickles.

Peppery and prepared to play well with others, cumin was once so popular it was once carried in the pockets of wedding guests during the Middle Ages to bring good fortune.

Reminiscent of its Euro-classical roots, this blend is delicate, herbaceous, mild.

his strain of coriander seed, grown in India, has a more heightened citrus top note than its counterparts from North Africa.

Chipotles are actually another famous pepper in disguise—they’re jalapeños that have been smoked, dried, and ground, often in the Chihuahua region of Mexico.