Explore blends.

Wild thyme + tangy sumac + toasted sesame. Sprinkled on labneh, oil-dipped bread, roasted veg.

The Provençal hillside in dried form. Rubbed on roast chicken, lamb and ratatouille.

The red-sauce herb blend. Tomato, pizza, garlic bread, marinades.

Delicate herb quartet for omelettes, butter sauces and roast fish.

Dry chimichurri to rehydrate in vinegar and oil. Grilled steak's best friend.

Dry mix to stir into yoghurt with cucumber and lemon for instant tzatziki.

Dry ranch mix for dressings, dips, popcorn and chicken coatings.

Parsley-sage-rosemary-thyme. Sunday roast, stuffing, and gravy.

The Moroccan apothecary blend. Sweet, floral warmth for tagines, couscous and roasted lamb.

Finishing warmer for curries, dals and biryani. Always added late so the aromatics stay alive.

Curry-house classic. The blend that makes the tomato-cream gravy sing.

Pan-Arab all-purpose warm blend. Lamb, kibbeh, rice, stews.

Dry-spice foundation for mole poblano. Pair with chocolate, chiles and nuts.

Sweet pie warmer for pumpkin, sweet potato, apple and oat bakes.

Cinnamon-led pie blend for orchard fruit, crumbles and oats.

Steep in red wine or cider with orange peel for a winter mug.

Tunisian five-spice for tagines, root vegetables and lamb stew.

Lebanese kibbeh and kafta seasoning. Sweet-warm with a black-pepper backbone.

The yellow all-purpose curry blend. Earthy and warm with a mid-level kick.

Five whole seeds bloomed in hot oil to perfume dals and vegetable curries.

Maryland's crab-boil blend. Equally great on shrimp, fries and popcorn.

Bold rustic blend for blackened fish, jambalaya and dirty rice.

Creole cousin of Cajun — more herb-forward, slightly less heat. Gumbo, étouffée, shrimp.

Sweet-smoky bark builder for pork shoulder, ribs and brisket.

Weeknight Tex-Mex staple for ground beef, chicken and beans.

All-purpose Latin seasoning salt. Rub on meats, fold into rice and beans.

Egyptian seed-and-nut crumble for oil-dipped bread, eggs and roasted veg.

Yemenite Jewish savoury blend for chicken soup, lentil stews and braises.

Bagel-top mix that's equally great on avocado toast, eggs and roasted veg.

Coarse coriander-and-pepper crust for cured beef brisket.

Pimentón-led rub for chorizo-style sausages, potatoes and grilled chicken.

Sour-tangy finishing dust for fruit, chaat snacks, fries and yoghurt drinks.

The pot-of-chili workhorse. Earthy heat, garlic and oregano scaffolding.

Tangy-hot Afro-Portuguese rub. Famous on flame-grilled chicken.

Ethiopian fire-and-aromatics blend at the heart of wat stews.

The dry rub behind the Tunisian paste. Bloom in oil for instant harissa.

Japanese seven-spice shaker for ramen, udon, grilled chicken and rice.

Numbing-hot Sichuan duo for hotpot, dan dan noodles and dry-fried beans.

Gochugaru-led rub for galbi, fried chicken and roasted veg.

Dry aromatics behind a red curry paste. Bloom in coconut cream.

Jamaican fire-and-allspice rub for grilled chicken, pork and tofu.

Persian rice & stew perfume. Rose-warm with cardamom and cinnamon.

Five forces in balance. Roast duck, char siu, braises and red-cooked pork.

Spiced-tea blend simmered with milk, black tea and sweetener.

Steep in brine for pickles, corned beef, or beet preserves.