Piri Piri or Peri Peri, no matter how you say it, you're going to love this Portuguese-inspired blend.

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

Sumacs are some of the prettiest plants in the wild, producing crimson red fruits nestled amongst spiraling leaves.

Spicy, herbaceous, and bright. Harissa is a darling of the spice world as of late, and a staple on North African tables.

Treat yourself to liquid gold! This tasty turmeric drink is packed with antioxidants and the warm flavors of ginger, nutmeg, and roasted coriander.

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

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.

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.

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

Unlike your normal drive-thru chai, this blend is inspired by Indian street flavors: heavier on the ginger and cardamom, lighter on the cinnamon.

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

If you're looking for a spicy, crispy, smoky fish filet or chicken breast, then this is the seasoning for you.

Meet the Syrian-born Aleppo pepper, a more nuanced red pepper flake with a whole lot of personality!

Made with Ancho and Guajillo chilli powder, this blend is has a slow, smoky burn with hints of sweet pineapple & tangy citrus.