International Spice Blends

Our spice blends are carefully crafted from whole spices, dry-pan roasted, hand-ground, and blended in small batches according to traditional recipes we have collected from all across the globe.

Shop Our International Spice Blends

Baharat (Arabic)

Baharat is used across the Arabian Middle East. Generations ago, as it traveled all over the Turkish Empire, Turkish mint was added to its ingredient list. It is that Turkish legacy that gives Baharat Spice Blend it’s signature “Arabian” flavor.

Following tradition, I dry pan roast fresh whole spices in small batches, then grind and mix them by hand. A few personal tweaks impart the particular Middle Eastern flavor notes I love.

No salt makes this a unique, complex, and mild seasoning for those on low salt and no salt diets.  Adding salt will intensify the spice contrasts.

Ingredients: cinnamon, black pepper, coriander, cumin, paprika, mint, allspice, cardamom, cloves, nutmeg


Built on a base of semi-sweet Hungarian paprika, I add just enough black and cayenne peppers to pull it slightly to the spicy side for a rich, complex taste that remains subtle enough to support, rather than dominate, the flavor of your meats and vegetables. It adds heart and strength to all soups, stews, egg dishes, and casseroles.

Moderately low salt (55 mg sodium/tbsp)

Ingredients: Hungarian paprika, whole cane sugar, garlic powder, Italian seasoning, sea salt, onion powder, thyme, black pepper, cayenne pepper

Berbere (Ethiopian)

Berbere is usually very hot. I make my version medium hot to bring forward the wonderful, complex flavor notes beneath the heat. Still, this is a spicy blend – use enough and it will make you sweat! Use it the way I do and you’ll find your taste buds stimulated by a rich play of flavors. Excellent with lamb, chicken, beef, lentils, and vegetables; and you can use it in place of the suggested spice list in any curry recipe. (Also, look for recipes on my Recipes page.)

Moderately low salt (35 mg sodium/tbsp)

Ingredients: two types of chili pepper, paprika, cardamom, coriander, turmeric, salt, fenugreek, cloves, black pepper, ginger, allspice, nutmeg, cinnamon

Kashmiri Garam Masala

Each region of India has its own version of garam masala (“spice base”).  My  salt-free blend is built on a delicate family recipe from North India. Lighter, floral, and more fragrant than commercial blends, it offers a unique flourish to any dish that uses garam masala or curry powder. Perfect with lamb, chicken, beef, and vegetables; and to replace the spices in your favorite curry recipe. (See the Recipes section of my website for my favorite dishes.)

No salt

Ingredients: cumin, black pepper, cinnamon, cardamom, fennel seed, mace, whole cloves, bay leaf, nutmeg

International Boxed Set

You get one of each of my International blends: 

Baharat (Arabic) – a mild salt-free spice base with subtle, complex flavor notes

Berbere (Ethiopian/North African) – a medium-hot spice base with a delightful mix of flavors

Hungarian – a deeply resonant spice blend with a slight touch of warming heat

Kashmiri Garam Masala – from a delicate North India family recipe, distinctly fragrant floral highlights

Packaged in a natural wood crate, this selection displays well, and makes a great gift! Comes with a recipe for each blend. (Additional recipes are available on my website’s Recipe page.)

Plus, you save 10% over the individual jar prices!

Featured Recipe

Quick & Delicious Beef (or Lamb)


Heat 2 tbsp olive oil in a large skillet, then add 1 diced large yellow onion and cook over medium heat until soft and translucent (about 7 minutes.)

Add 3 minced cloves of garlic and 1 cup pine nuts. Continue cooking 2-3 minutes.

Turn the heat to high and add 1 lb ground beef (or lamb). Cook until the meat is cooked through. Remove from heat and add 1/2 cup finely chopped fresh mint leaves, 1/2 cup dried currants (or cranberries), and 2-3 tsp Baharat spice blend. Stir to combine.

To serve: This meal is perfect by itself, with a side of whole grain (rice or barley). Or use it as a filling for pita bread, in flatbread rollups.

Consider topping with Yoghurt Sauce. Simple combine 1 cup Greek yoghurt, 1 crushed clove garlic, 1 tsp cumin powder, 1 tsp lemon juice, and salt and pepper to taste. You can make this topping up to 24 hours ahead and keep it refrigerated in a sealed container. In fact, it gets better with some time for the flavors to meld.

Try This!

Make spicy seasoned hamburgers by thoroughly mixing 2-4 tsp Berbere spice blend into 1 lb hamburger. Shape into hamburgers and grill as usual.


Explore our Maple Sugar and Domestic Blends, too!