Clean Out Your Spice Rack Box

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Clean Out Your Spice Rack Box

9 Single Origin Spices


In stock

This box includes some of our favorite single origin spices and is sure to refresh your spice rack and add some zest into your cooking!

  • Clumping is normal as we don’t use anti-caking agents or salt. If clumping occurs simply break apart with your hands before seasoning.
  • Try not to pour spices out of the jar over a steaming pot or pan as the steam can get in the jar and cause further clumping.
  • Grind whole spices just before cooking for maximum flavor.
  • Let’s get cooking!

Late Harvest Black Peppercorns contains black pepper, Piper nigrum, which is the dried berry from a tropical evergreen vine in the Piperaceae family.  Widely farmed in India and Vietnam, the fruit is usually harvested before it is fully mature to avoid being consumed by birds and insects. We are lucky to work with a collective in Northern Vietnam where these  “red peppercorns” are vine-ripened for two additional weeks to reach maximum sweetness and flavor. Spice Tribe Late Harvest Black Peppercorns have fragrant floral notes, robust heat, and a distinct burgundy color perfect for finishing any cuisine. Try this recipe!

Wild Black Cumin Seeds are a cousin to the more commonly cultivated Cuminum cyminum.  This cumin is from the wilds of the Northeastern province of Badakhshan and Baghlan in Afghanistan, where it has been harvested for centuries, and is picked and dried in small batches. Traditionally used in Northern India and parts of the Middle East in stews, curries and grilled meats.  Spice Tribe’s Wild Black Cumin Seeds can be used in any recipe calling for cumin and will take your curries, Middle Eastern dishes and even Mexican cuisine to the next level.  We recommend toasting this seed prior to grinding to bring out its deliciously nutty aromatics. Try This recipe!

Oasis Coriander Seeds are 100% organically grown, Spice Tribe’s Coriandrum sativum is cultivated and harvested in Northern Egypt near the Faiyum Oasis in the western desert of the Nile Valley.  It has been used in this area since ancient times. Coriander is the seed of the cilantro plant – the green leafy parts are also known as “coriander” in many parts of the world – and imparts a slight citrus aroma which benefits from being toasted in a dry pan to bring out a nutty depth and crunchy texture.  This seed lends a beautiful finishing touch to fruits, vegetables and meats. Grind into curries, or use whole in chutneys and pickles. Try this recipe!

Our California Coast Sea Salt Flakes is made from seawater collected off the coast of Northern California near Humboldt, these high-grade, crisp, clean finishing flakes are made in small batches with artisanal technique—a delicate dance between filtration and fire evaporation—that seeks to achieve the perfect brine for the crystallization process. As salt crystals form over many hours on the surface of the oceanic concentrate, they sink to the bottom where they are raked, drained, and dried.

Pimentón De La Vera is a smoked paprika made from sweet varietals of the Capsicum annum that were first introduced to Spain and Portugal by explorers returning from Mexico in the 1500s.  It is produced in the traditional way by slowly smoking the peppers over oak coals for 15 days.  Once dried to a maximum 15% moisture content, the peppers are then ground into a ruby red powder that is robust and smokey.  Pimentón is an essential ingredient (along with saffron) in Valencia’s famous dish, Paella Valenciana.  It is also perfect for adding into your favorite BBQ rub, a romesco sauce, or blending with parsely, cilantro and Spice Tribe’s Wild Black Cumin to make chermoula, a Moroccan-style salsa verde delicious on fish, chicken and grilled meats. Try this recipe!

Maras Chile Flakes, also known as the Aleppo pepper or Halaby Pepper, is hands down one of our favorites due to its versatile mild heat, and warm, fruity and tomato like flavor.  Normally grown in and around the north Syrian city of Aleppo, export from this area is currently not available due to the ongoing Syrian civil war.  We are lucky to source this exact same varietal right across the border in Turkey, where it is sun dried and preserved with a little salt and sunflower oil to keep it supple and fresh.  Sprinkle on steamed mussels and clams, over a platter of melon, or dust over your favorite egg dish each morning. Try this recipe!

Wild Cured Sumac contains dried, bright red berries of Sumac, Rhus coriaria, that are a staple in Middle Eastern households, adding a citrus-like note to vegetables, meats and fish.  It is usually found alongside herbs and sesame seeds in the popular Middle Eastern spice blend Za’atar, and has become more common in recent years in American and western kitchens as our palates have become more globally attuned. It is harvested from wild plants in Gaziantep, Turkey, and preserved by packing the fresh berries in salt, and then grinding in small batches to achieve a highly stable product with a slightly fermented tang. Incredibly versatile, Sumac is perfect anywhere some brightness is needed. Mix with chiles to add a contrasting zing;  sprinkle on salads, vegetables, meats, fish. Try this recipe! 

Java Turmeric is a close relative to ginger, turmeric (Cucuma longa) depends on the tropical climate of Java to develop a sweet and floral character without the metallic musky flavor of some turmerics.   Spice Tribe’s Java Turmeric is grown in naturally rich soil using organic methods which help to maintain a 4-8% curcumin content.  The turmeric is cleaned, sliced and sun-dried on site, and ground in nearby Bali. We use turmeric in curries, golden milk concoctions and even in baked goods to offer an earthy undertone and vibrant color. Try this recipe!

Padang Cassia Cinnamon is our organic ground cinnamon, Cinnamomum cassia,  known simply as “cassia,”  is from farms in the Padang region of Western Sumatra, Indonesia.  Our partners have worked closely with these farming communities over decades establishing a deep trust of harvesting only the most premium quality product.   Use Spice Tribe’s Cassia Cinnamon in everything from baked goods to savory stews and any other dish that can benefit from a spicy burst of cinnamon flavor.  Try this recipe!



We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.

Unfortunately we do not have any certifications at this time but most of our spices are organically grown and all of them are non gmo. Each ingredient can be traced back to its origin. Email for any questions.

Yes! We have an ever expanding recipe library of chef tested recipes. Click here to learn more. Please shoot us an email if there are any recipes you would like to see at