Seasonings & Spice Blends

🇯🇵Japan

Furikake

ふりかけ

A dry seasoning mix of seaweed, sesame, fish, and salt, sprinkled over rice for flavor.

🇮🇩Bali, Indonesia

Garam Amed Bali

A Balinese spice blend and base paste of shallots, garlic, chillies, candlenuts and shrimp paste.

🇲🇹Gozo, Malta

Gozo Sea Salt

Melħ tal-baħar

Sea salt hand-raked from shallow rock-cut pans on Gozo's northern coast that have been worked since Roman times.

🇦🇬Antigua and Barbuda

Green Seasoning

Shadon beni, chive, thyme, garlic, pimento pepper and onion blended with vinegar into a green marinade base.

🇬🇳Haute-Guinée (Kankan / Malinké), Guinea

Guinean Soumbala

Soumbala

Fermented locust bean (Parkia biglobosa) condiment; the néré tree is called 'tree of peace' in Guinea; a natural flavour enhancer used in sauces; the umami seasoning of Guinean cuisine.

🇸🇩Sudan

Gum Arabic

Samgh arabi

Hardened sap tapped from acacia trees in the Kordofan belt, chewed in lumps, dissolved in drinks and exported worldwide as a food additive.

🇬🇾Guyana

Guyanese Green Seasoning

Green seasoning

Fine-leaf thyme, eschallot, culantro, garlic and wiri wiri blitzed into a green paste that every pot of meat is marinated in.

🇾🇪Yemen

Hawaij

هوايج

Spice blend used in mandi and other Yemeni-influenced dishes, cardamom, coriander, cumin, turmeric, and black pepper, aromatic and warming, cardamom-forward aroma with warming spice blend and yellowish color from turmeric, an essential Saudi ingredient.

🇶🇦Qatar

Hisso

حشو

Qatari spice and herb blend used as a stuffing and marinade base — a mix specific to Qatari cuisine, distinct from the broader bzar blend.

🇸🇮Slovenia

Horseradish

Hren

Fresh horseradish grated raw and mixed with vinegar, apple or cream, served with boiled beef, ham and Easter cold cuts.

🇩🇿Algeria

Hror

An Algerian spice blend, often based on dried rose petals, cinnamon, and other aromatics, used in sweets and couscous.

🇾🇪Yemen

Hulba

Fenugreek seeds soaked overnight and whipped with water and lemon into a pale, bitter foam spooned over saltah and fahsa.

🇵🇭Ilocos, Philippines

Ilocos Cane Vinegar

Sukang Iloko

A sugarcane vinegar from Ilocos, dark and robust, often served with siling labuyo (chili) as a dip.

🇯🇲Jamaica

Jerk Seasoning

Wet paste of ground pimento berries, scotch bonnet, thyme, escallion, ginger, nutmeg and cinnamon, rubbed into meat overnight.

🇰🇷South Korea

Jugyeom (Bamboo salt)

죽염

Jugyeom, bamboo salt roasted nine times inside bamboo sealed with clay, is a singular Korean product with named producers and temple provenance, and is precedented by the artisanal salts already carried.

🇸🇩Sudan

Kawal

Leaves of the senna plant pounded and buried in a clay pot to ferment for weeks, then dried and crumbled into stews as a meat substitute.

🇵🇰Punjab, Pakistan

Khewra Pink Salt

کھیوڑہ گلابی نمک

Rock salt mined at Khewra in Punjab is sold as pink crystals or ground seasoning.

🇬🇪Georgia

Khmeli suneli

Ხმელი სუნელი

A Georgian spice blend of ground coriander, blue fenugreek, marigold and pepper.

🇺🇬Uganda

Kishongo

A traditional plant-ash salt made by burning specific grasses and papyrus and filtering the ash, used to tenderise beans and greens.

🇪🇹Ethiopia

Korarima

ኮረሪማ

Ethiopian black cardamom (korarima) — a warm, smoky, slightly menthol spice that's central to berbere, mitmita and niter kibbeh. Distinct from Indian and green cardamom, with a deeper, earthier aroma.

🇰🇭Cambodia

Kroeung

គ្រឿង

Fresh pounded paste of lemongrass, galangal, turmeric, kaffir lime, garlic, and shallots, the flavour base of Cambodian curries, soups, and stir-fries.

🇦🇪United Arab Emirates

Loomi

لومي

Loomi is a dried black lime used to add sourness to Emirati cooking; whole fruits are dark, hollow when shaken, and carry a fermented citrus aroma.

🇲🇺Mauritius

Mauritian Massala

Massala

The island's own ground spice blend — coriander, cumin, fenugreek, mustard, turmeric, clove and dried chilli — sold loose by weight and darker than Indian curry powder.

🇨🇱Araucanía, Chile

Merken

Merquén

A Mapuche smoked chili and coriander seasoning from southern Chile, with a deep red color and smoky aroma.

🇯🇵Japan

Mirin

味醂

Sweet rice wine used for glazing and balancing soy sauce in teriyaki and nimono dishes.

🇪🇹Ethiopia

Mitmita

ሚጥሚጣ

A blistering-hot, deep-orange Ethiopian spice powder — much hotter than berbere. Built around bird's-eye chilies with cardamom, cloves and salt. The defining seasoning for kitfo and gored gored.

🇦🇺Australia

Murray River Salt

Paper-thin apricot-pink salt flakes sun-evaporated from brine pumped out of saline groundwater beneath the Murray–Darling Basin — a finishing salt that doubles as a salinity-control by-product.

🇸🇩Sudan

Niaimiya

Ni'aimiya

The house spice blend of Sudanese kitchens — black pepper, cinnamon, cardamom, coriander, cumin and clove, ground fine.

🇲🇱Mali

Nététou

Dawa Dawa

African locust bean seeds fermented for days and pressed into dark balls with a pungent, savoury smell.

🇴🇲Oman

Omani Frankincense

لبان

Omani frankincense is resin from Boswellia sacra trees in Dhofar, with pale green-to-white pieces and a citrus-resinous aroma when burned.

🇮🇪Leinster, Ireland

Oriel sea salt

Oriel sea salt is a condiment from Clogherhead, rooted in local cooking tradition.

🇮🇩Indonesia

Palm Sugar

Gula Aren

Traditional Indonesian palm sugar from aren palm sap, with smoky caramelized flavor.

🇭🇷Croatia

Paška sol

Paška sol is a regional ingredient prepared with local ingredients and a distinctive Balkan tradition.

🇦🇺Australia

Pepperberry

Mountain Pepperberry

Dried berries and ground leaf of Tasmannia lanceolata, the native mountain pepper; hot, complex spice far stronger than black pepper with resinous, almost floral notes, now standard across modern Australian kitchens.

🇧🇷Brazil

Piracuí

Dried and salted pirarucu fish meal, a traditional Amazonian seasoning and base for dishes.

🇸🇮Piran, Slovenia

Piran Salt

Piranska sol

Sea salt hand-raked from the Sečovlje pans by methods unchanged for seven hundred years, harvested off a mineral crust laid down on the pan floor.