No salt, no sugar, no added flavorings – just 100% natural spices. I make my own blends to guarantee they are made with the highest quality spices possible, without any nonsense added for any reason. If blends need salt to ‘complete’ their flavor profile, I let you know on the label and let you decide for yourself.
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allspice, cardamom, cinnmamon, coriander, cumin, nutmeg, pepper
Advieh, or adwiya, is a family of fragrant, warm, and subtly complex spice blends central to Persian and Middle Eastern cuisines. This variety is called advieh-e khoresh, specifically balanced for using in rich, warm stews (called khoresh in Persian) and roasted meats. Advieh is particularly excellent with roasted lamb and is used in the cooking of many Middle Eastern countries for its exotic enticing aroma and ability to complement earthy meats and grains beautifully. You gotta smell it to believe it!
allspice, cardamom, cinnamon, ginger, nutmeg
A rich blend of warm aromatic spices, balanced to complete your traditional apple pie or similar fruit pie or tarts. Heady, exotic, warming, and earthy, a nice shortcut for the classic dessert loved the world over. With a little creativity, can be used in other dishes as well, such as roasted squash or potatoes, or as an interesting spice rub on lamb or veal!
allspice, cardamom, cinnamon, cloves, coriander, cumin, nutmeg, paprika, pepper
Baharat is an all-purpose seasoning used throughout the Middle East and Eastern Europe. It presents a wonderfully warm, earthy fragrance and complements most foods very well, especially meats, root vegetables, and grains. Use it as a rub for roasting, baking, or grilling, or combine with oil and vinegar or citrus juices for marinades. Either way, baharat conveys a warm aroma and rich flavor to almost any dish!
allspice, celery, cinnamon, cloves, fenugreek, garlic, ginger, mustard, onion, oregano, paprika, pepper, rosemary, thyme
Honestly, who doesn’t love barbecue? This 15-ingredient blend is designed to be mixed with brown sugar and salt (or similar ingredients, depending on your style) to create the perfect rub or marinade for your next culinary adventure. It provides a well-rounded aromatic and heated flavor of real tangy, spicy warm barbecue. Fantastic on chicken or fish, or even as a topping to potatoes or popcorn for a quick treat.
ajowan, allspice, cardamom, cayenne, cinnamon, cloves, coriander, fenugreek, garlic, ginger, nutmeg, onion, paprika, pepper, turmeric
Berbere is a classic Ethiopian spice blend that balances earthy warmth with exotic and complex fragrance – it is excellent with vegetables, starches, and meats, with a unique bright aroma and full warming flavor, and just a touch of heat. An all-purpose seasoning that is excellent for roasting and grilling, and can be used on a wide variety of ingredients for an exotic departure from the ordinary.
bay, parsley, thyme
A bouquet garni, traditionally, is a bundle of herbs used to provide flavor and aroma to stocks and soups – this is a dry version meant to be an easy-to-use substitute for fresh herbs. Use 1 tablespoon of bouquet garni for every 2 cups (16 oz.) of water, stock, or broth, by tying up the spices into a cheesecloth or some other kind of filter that you can remove after 20-30 minutes of cooking. My bouquet garni is meant to be basic so it can be used in any soup or stock imaginable – add other ingredients to provide variation, such as mint, sage, or garlic, depending on the dish!
Anaheim chili, basil, cayenne, cinnamon, fennel, garlic, onion, parsley, pepper, thyme
My version of this classic spice blend balances two kinds of ground chili (Anaheim and Cayenne) with herbaceous, tangy spices to create a well-rounded, spicy, lively mix that is excellent on chicken, fish and shellfish, and vegetables. Use on any dish to add a zesty hot kick to your cooking.
cardamom, cinnamon, cloves, ginger
Really, this is simple: masala chai means “spiced tea”, while chai masala means “tea spices”. It works just like it sounds, this is a very basic blend of aromatic and pungent spices which can be added to any tea or tisane for your very own masala chai any time you want. Of course, it would probably go best with one of my teas…
cayenne, cumin, garlic, onion, oregano, paprika
Melange Chili Powder is an aromatic, balanced blend to provide moderate heat surrounded by warm herbaceous flavors, excellent in any kind of stew, roast, or fried food – goes particularly well with red meat, seafood, and earthy vegetables.
cinnamon, cloves, fennel, Sichuan pepper, star anise
One of the most widely-used spice blends in the world, this blend is typically used in Chinese dishes involving fatty meats, poultry, seafood, as well as in marinades, soups, and stews. The blend has traveled around the world and is now incorporated into cuisines in many countries, including Middle Eastern and southeast Asian cooking, for its unique fragrance, warmth, and bracing qualities. It is wonderful with dark rich foods, roasted duck or chicken, and stir fry. A truly all-purpose seasoning that can bring a liveliness to any dish with just a light touch.
bay, cayenne, celery, coriander, coriander leaf (cilantro), cumin, fenugreek, garlic, ginger, lemon peel, mace, mustard, onion, paprika, parsley, pepper
One of my best and most complicated blends, this mixture of 16 spices makes incredibly flavorful, zesty, aromatic shellfish. You’ll be surprised how easy it is to enjoy five-star shrimp, mussels, clams, or other seafood at home doing nothing more than boiling water and adding this special blend.
basil, cayenne, cloves, cumin, garlic, mace, marjoram, onion, paprika, parsley, pepper, thyme
Creole and Cajun are not the same! While cajun seasoning emphasizes earthy heat and tang, Creole Seasoning is a complex, flavorful blend presenting the traditional balance of herbaceous, sweet, and warm flavors and aromas. Excellent on meat and seafood, vegetables, or beans – bold without being overpowering, with a zesty fresh aroma.
allspice, bay, cardamom, cayenne, cinnamon, cloves, coriander, cumin, dill, fennel, fenugreek, garlic, ginger, nutmeg, paprika, pepper, sage, star anise, thyme, turmeric
Curry powder is, by most definitions, the ultimate spice mix. Mine is a unique interpretation, combining elements from vastly different cuisines to create a true “fusion” blend that crosses multiple culinary traditions, including those of the Caribbean, Africa, and southeast Asia. Twenty (!) ingredients are carefully balanced to provide a uniquely complex, warm and rich aroma and flavor to any dish. A truly all-purpose spice to create exotic dishes with meat, poultry, fish, or vegetables.
chervil, chives, marjoram, parsley, tarragon
Fines Herbes is a classic blend of green leaf spices central to French cuisine. It is frequently used in lighter recipes, such as for spring vegetables, baked fish or poultry, cream sauces and vinaigrettes. Fines Herbes also pair wonderfully with eggs and are often used in omelettes, quiche, and egg-based sauces.
allspice, anise, basil, cayenne, celery, garlic, marjoram, onion, oregano, parsley, pepper, rosemary, sage, thyme
There are lots of different fish, each with their unique levels of flavor and aroma, so this was not an easy blend to concoct, but I think my mix of zesty, sweet, warm, and pungent spices is the perfect complement to any of them, providing a subtle herbaceous and tangy flavor to any baked, broiled or grilled fish you can come up with.
cardamom, cinnamon, cloves, coriander, cumin, fennel, pepper
One of my best sellers! Melange Garam Masala is an exceptionally fragrant, smooth blend of spices to provide an easy starting ingredient to any dish of meat, poultry, vegetables, or beans. The result is an incredibly warm, satisfying, aromatic dish that is a truly enjoyable departure from the ordinary.
basil, cayenne, garlic, mushroom powder, onion, pepper, thyme
With all due respect to South Philadelphians who call tomato sauce ‘gravy’, I know gravy as the perfect brown sauce for roasted meats or poultry, mashed potatoes, and of course, stuffing – gravy should be full-flavored, earthy and herbaceous, tangy and lively, with a well-rounded presentation of flavors and aromas to complement the rich foods of autumn. My Gravy Seasoning makes it incredibly easy to turn any juices from roasting or baking into a rich, flavorful, satisfying gravy that will perfectly top off your meal.
basil, cinnamon, dill, fennel, garlic, marjoram, mint, nutmeg, oregano, parsley, pepper, rosemary, thyme
A very popular offering, this blend combines the tangy herbaceous spices of southern Europe with the warm, aromatic, or pungent spices of the Mediterranean. It lends any dish of meat, poultry, or vegetables a distinctive fragrance, warmth, and full flavor unlike any other. Seriously, you can use this on anything – try it on grilled meats, roasted vegetables, eggs and omelettes, in salad dressing, or even on pizza or sandwiches.
basil, celery, garlic, mustard, paprika, pepper, thyme
My unique blend designed to be mixed directly into ground meat for ridiculously flavorful, juicy hamburgers (or meatballs, or meatloaf). A combination of hot and sweet flavors that complements beef perfectly, and imparts full, rich flavors to ground chicken or turkey. If you’re very sneaky, this blend is also excellent on roasted or baked meat and poultry.
marjoram, oregano, rosemary, savory, thyme
One of the great misconceptions of the spice world is that Provençal cooking uses a lot of lavender – this simply isn’t true! My blend is a very traditional, aromatic, balanced mix – provides a lovely distinctive fragrance and light herbaceous flavor to meat, vegetables, or starches, as well as dip, dressing or marinade. Complements potatoes particularly well.
allspice, basil, cloves, garlic, marjoram, oregano, thyme
Being a true Philly boy, I lost count of how many hoagies i’d eaten by the time I got out of high school, which at this point was quite a long time ago indeed. This blend was years in the making – a balanced sweet and warm mix that lends hoagies a uniquely robust, but smooth, flavor and aroma. Works on lesser sandwiches as well!
basil, garlic, marjoram, oregano, rosemary, sage, savory, thyme
One of the most popular blends in western kitchens, my version is a fragrant and flavorful mix to provide a traditional full flavor and aroma to your cooking – works wonderfully in pasta sauces (tomato, oil, or cream), roasted meats or vegetables, and dressings or marinades. Extremely versatile and complementary to most foods.
allspice, chives, cinnamon, nutmeg, parsley, pepper, Scotch Bonnet chili, thyme
Jerk, particularly that of Jamaica and Haiti, is one of the world’s most famous foods for its lively powerful heat, rich warm aromas, and deep robust flavors. My jerk seasoning has an earthy aromatic warmth, and bold heat touched with a light herbal sweetness – the perfect starting point for anyone learning how to cook this classic Caribbean dish, a uniquely hot and exciting meal.
allspice, caraway, celery, coriander, dill, garlic, onion, paprika, pepper
Montreal Seasoning is a steak or chop seasoning derived from traditional Jewish pickling spices, and is the perfect complement to hearty roasted, grilled, or broiled meats, particularly beef or pork (go figure). I recommend blending 1½ tsp of seasoning with ½ tsp salt (Alaea or Himalayan Pink preferably) per pound of meat, and rub directly on before cooking. Lends an excellent texture and aroma, while trapping juices in the chops for a succulent, full-flavored meal.
allspice, cinnamon, cloves, ginger
My special seasonal blend for mulling cider or wine, this lovely balanced mix results in a warm, fragrant, satisfying drink that will become part of your holiday tradition. Use one package for a half-gallon of cider, or two 750ml bottles of wine.
allspice, bay, cardamom, cayenne, celery, cinnamon, cloves, cumin, dill, garlic, ginger, mace, mustard, onion, paprika, pepper
My update on a classic East Coast seafood seasoning blend, this richly aromatic and warm mix goes just as well on potatoes, meats, and popcorn as it does with fish and shellfish. Like millions of others, I loved the old version, but it contained an enormous amount of salt – Melange’s New Bay Seasoning is a flavorful, versatile salt-free version made from the highest quality spices available.
cumin, fennel, fenugreek, mustard, nigella
Panch phoron is the quintessential spice mix of Bengali and Nepali cuisine. An unusual mix in that it consists entirely of whole seeds local to these areas, it is typically fried in oil or ghee for a few seconds – until the seeds begin to pop – at the beginning of a dish to release its flavors and aromas. It goes tremendously well with carbohydrates, especially vegetables and grains, but also provides meats and fish a remarkable complex, but invigorating flavor – fry your ingredients in the infused oil to create exotic curries and stews.
allspice, bay, cardamom, cinnamon, cloves, coriander, dill, ginger, mustard, pepper
My blend of 10 spices presents a well-rounded mix of flavors for incredible pickles at home. Complex flavors are balanced to provide hints of warmth, pungency, sweetness and tang to pickles, and one can easily add other spices to add your own unique touch to this foundational blend.
basil, cardamom, cinnamon, cloves, coriander, cumin, dill, garlic, marjoram, mustard, sage, tarragon, thyme
My exclusive blend, meant to complement the flavor and texture of pork chops, roasts, ham, and even bacon. A zesty-warm mix that works in marinades and sauces as well. Some salt is recommended to unlock the full flavors of your dish – for this blend, we recommend Himalayan Pink Salt for its rounded, smooth flavor.
chipotle, garlic, ginger, marjoram, nutmeg, pepper, rosemary, sage, thyme
This special blend balances 10 ingredients for an aromatic, robust, flavorful blend that is an excellent rub or marinade for any poultry. Well-rounded, warm flavors and mild bright aroma, really enlivens any chicken or turkey dish you might make. Salt is not included, but I recommend adding Indian Black Salt, with its particular affinity for poultry.
cinnamon, cloves, ginger, nutmeg
Earthy, warm, and sweet, this mix is the perfect spice for traditional holiday pumpkin pie, but is also excellent on baked squash, potatoes, and other robust foods. An excellent balanced fragrance and deep, rich flavor, can also be used on other desserts and sweets, baking, and breakfasts (oatmeal, for example). Really nice and lively on the nose with a pleasant full flavor.
cloves, ginger, nutmeg, white pepper
Quatre Épices (literally, ‘four spices’) is a versatile and aromatic spice blend heavily used in French cooking. The warm fragrant mix is freely used in sweet and savory dishes, used to provide flavor and lovely aroma to such varied dishes as soups, stews, sauces, baked or roasted meats or poultry, biscuits, cookies, cakes, and charcuterie. Most Americans will immediately recognize the scent as reminiscent of gingerbread, with an unusual and exotic blend of sweet, warm, earthy and spicy elements. A unique blend for truly special cooking.
allspice, cardamom, cayenne, cinnamon, cloves, coriander, cumin, ginger, nutmeg, paprika, pepper, turmeric
A classic north African spice merchant’s blend, the name means “top of the shop”, and is simply a spice blender’s artistic attempt to show off the best ingredients and flavors they have to offer. My own blend is a warm, aromatic mixture for a distinctively fragrant and exciting blend. Excellent on lamb, beef, starches, or vegetables.
allspice, garlic, mushroom, onion, oregano, pepper, sage, sumac, thyme
An earthy, robust blend designed especially to blend with the flavors and fats of beef. Seriously groovy on steaks, chops, roasts, and even cheesesteaks, enhances the deep warm aromas of the meat while giving it a smooth juicy texture – a simple enhancement to any cut you might be preparing!
allspice, ginger, marjoram, nutmeg, rosemary, sage, thyme
An herbaceous and fragrant blend for adding a warm aromatic zest to stuffing for chicken or turkey… or pork chops, red peppers, or anything else! Lightly sweet, very refreshing and lively, with a smooth robust aroma – a full, fresh fragrance to stimulate the appetite and a good balance of flavors to bring out the best in your cooking, no matter the occasion.
basil, fennel, garlic, marjoram, onion, paprika, rosemary, thyme
Tuscan seasoning juxtaposes the green leaf spices of southern Europe with the slight sweet-sharp flavors of fennel and paprika for a mouth-watering blend that is an excellent complement to meat, seafood, or vegetables, sauces or soups. A surprising blend of lively and interesting flavors, with a remarkable ability to complement most foods to create a truly special meal any time.
marjoram, oregano, sesame, sumac, thyme
The quintessential spice blend of the Fertile Crescent, with many variations throughout Lebanon, Palestine, Israel, Turkey, Egypt, and Iraq, this blend of toasty and tangy flavors is an incredibly versatile seasoning that can be used in a wide variety of dishes. Mix it with olive oil and use as a dip for flatbread, mix it directly into dips like hummus, or yogurt for a flavorful sauce for vegetables. Za’atar can be rubbed onto meat or poultry prior to roasting, or mixed into meatballs and stuffings. A wildly useful and flavorful mix that goes just as well in cold dishes and sauces as well as hot – use your imagination, and enjoy!