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.

Transported to France in medieval times by the Romans, brown mustard seed was often grown alongside wine grapes.

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.

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

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.

More self-explanatory than most spices, Chinese Five Spice powder is a blend that’s used most heavily in the cooking of Taiwan.

Mama Mia! These fruity, spicy lil' flaky babies are here to bring Italiano flavour to your taste buds.

Rustic, bold, and spicy.

Central to Chantal's Scandinavian Collection is this 1.8 quart (56 oz, 7 cup) Oslo electric kettle. Straight lines and a comfortable handle that resembles blond wood result in a design that is distinctly modern and northern European.