Sponsored Special from our partners
Redeem: Whole Spice website
Go poke your nose into each of your spice jars. Do any of them smell dusty ... or like nothing at all? If you expect your spices to take center stage in your cooking, you might need to punch things up. If you really don’t want them hiding in the shadows, turn to Whole Spice, which sells rosemary and thyme—yes—but also sources a global lexicon of flavors from Indian ajwan to Turkish zahtar, either served up straight or in exotic blends. The smoky note of cumin accents the Istanbul Grill Seasoning, whereas the Harissa Spice Mix lends a mellow, slow-burning flavor to meats and vegetables. Sample the curries from India, Sri Lanka, Japan, and Africa, and take note that even the Italian Seasoning goes beyond humdrum for a well-rounded but bold blend of Mediterranean herbs. Their grind-to-order policy ensures that these spices will burst with flavor and aroma from the moment they arrive.
Spice vs. herbs
Spice refers to flavorings derived from seeds, fruits, roots, or the bark of plants; herbs come from the green and leafy parts of a plant. Some plants produce both the herbs (cilantro) and the spice (coriander).