South China Seas

Aji is the Latin American Spanish word for chile and amarillo simply means yellow, so, aji amarillos are Peruvian yellow chiles (capsicum baccatum)...

Aji is the Latin American Spanish word for chile. Aji Panca are wonderfully complex, with an earthy smokiness, a bit of heat, and an intense, almos...

Ajwain is probably native to Egypt, and is widely used throughout South and Central Asia, the Middle East and North Africa, and known by many names...

Aleppo chile takes its name from the ancient Syrian city of that name ('halab in Arabic). Sweet, fruity, fairly mild, Aleppo chile has a subtle ear...

Amchur is dried and powdered green mango. It has a fruity, intensely tart flavour, and is used to add acidity to a dish without adding moisture. It...

Anardana is used in Indian and Persian cuisine as a souring agent, much like sumac or amchoor. Slow air drying makes it more molasses-like than fre...

Ancho is the dried form of a green poblano chile (if a poblano is ripened to a reddish colour, then dried, it is called a mulato). Ancho powder is ...

Ancho is the dried form of a green poblano chile (if a poblano is ripened to a reddish colour, then dried, it is called a mulato). Anchos have a un...

Anise has a fresh, delicate licorice flavour. Native to the Middle East (the Arab name is yanisun), it is widely used throughout Europe, the Middle...

The seeds of a tropical tree (bixa orellana) native to the Americas and brought, like many other good things, to Far East by the Spaniards. Also ca...

There are two types of bay leaves, Indian bay leaves, which are cassia leaves, and the leaf of the bay tree (laurus nobilis). These are the latter....

Bird's eye chile peppers, sometimes called Thai chiles, are frequently used to add spice in Southeast Asian cuisine. The small chiles grow on small...

Black peppercorns are the dried mature berries of piper nigrum. Known as the King of Spices, it is the most widely used spice in the world – probab...

Black peppercorns are the dried mature berries of piper nigrum. Known as the King of Spices, it is the most widely used spice in the world – probab...

Black salt (which gets its name from its colour when in lump form) is pink when ground. It has a tangy taste and a smoky, (surprisingly appealing) ...

In Southeast Asia, butterfly pea flowers are used to impart a bright blue colour to food (notably glutinous rice deserts) and beverages. The pleasa...

A distinctive, peppery blend of ground chilis, peppercorns, herbs and spices traditional to the Gulf coast and Latin America. Use as a dry rub for ...

Candied fennel is fennel seed covered in a brightly coloured sugar coating that takes on and brings out the licoricy flavour of the fennel within. ...

Caraway (carum carvi) is has a warm, earthy, nutty flavour and fragrance that incorporates notes of fennel, anise, cumin, citrus, dried mint and eu...

Caraway (carum carvi) is has a warm, earthy, nutty flavour and fragrance that incorporates notes of fennel, anise, cumin, citrus, dried mint and eu...

Cardamomum amomum is entirely different from its more perfumy cousin, green cardamom, but the two spices complement each other, and a whole range o...

Elettaria Cardamomum has a sweet exotic perfume unlike any other spice. Use it in savoury dishes (notably curries) and sweet – cardamom goes beauti...

Elettaria Cardamomum has a sweet exotic perfume, unlike any other spice. Use it in savoury dishes (notably curries) and sweet cardamom goes beautif...

Cascabel means rattle, a name that derives from the seeds rattling inside when the pepper is shaken. Cascabels are medium hot and fruity with a dri...

Cayenne is a hot red chile chile, which takes its name from the city of Cayenne in French Guyana. It has a clean, straight-ahead heat without the s...

Celery seeds are not from the familiar crunchy vegetable, but from so-called wild celery (apium graveolen), which is inedible (possibly poisonous) ...

Tangy, earthy, sweet, salty, faintly sulferous from black salt and asafoetida, chaat masala is sprinkled over foods rather than used in cooking. Th...

Custom South China Seas Apron 12 oz 100% cotton canvas in Black All straps, hardware and stitching in Black Storage pockets and towel loop for...

Chile de Árbol means "tree chile". The name is often credited to its long, woody stem, but we believe that it references the treelike shape and woo...

Morita is the diminutive of Mora, which means “blackberry” in Spanish. Chipotle is from the Nahuatl word chilpoctli, which means "smoked chile" (ch...

Morita is the diminutive of Mora, which means “blackberry” in Spanish. Chipotle is from the Nahuatl word chilpoctli, which means "smoked chile" (ch...

With its sweet and mellow flavors, Korintje cinnamon is perfect for sprinkling atop oatmeal, pie crusts or your favourite herbal tea. Smoother than...

Highly perfumed, sweeter and darker coloured than so-called true cinnamon (cinnamomum zeylanicum), Saigon cinnamon is ground from a particular type...

Used in both sweet and savoury dishes in just about every culinary tradition, there are few more ubiquitous spices than cinnamon, What we call cinn...

Used in both sweet and savoury dishes in almost every culinary tradition, there are few more ubiquitous spices than cinnamon, What we call cinnamon...

Used in both sweet and savoury dishes in almost every culinary tradition, there are few more ubiquitous spices than cinnamon, What we call cinnamon...

From garam masala to mulled wine, baked ham to apple pie, Chinese five-spice to Arabian baharat, cloves are used in almost every cuisine. Their pun...

From garam masala to mulled wine, baked ham to apple pie, Chinese five-spice to Arabian baharat, cloves are used in almost every cuisine. Their pun...

From garam masala to mulled wine, baked ham to apple pie, Chinese five-spice to Arabian baharat, cloves are used in almost every cuisine. Their pun...

Cocoa nibs are fermented, dried, roasted and crushed cocoa beans. They are softly crunchy and delicious as a snack, in baked desserts, in or on ice...

As a culinary herb, coriander (coriandrum sativum) is also known as cilantro or Chinese parsley. The seeds however have a completely different flav...

As a culinary herb, coriander (coriandrum sativum) is also known as cilantro or Chinese parsley. The seeds however have a completely different flav...

As important to Mexican cuisine as it is to Indian, used in Spain, Africa and the Middle East, cuminum cyminum is one of the most widely used spice...

As important to Mexican cuisine as it is to Indian, African and Middle Eastern, cuminum cyminum is one of the most widely used spices in the world....

Curry leaves (murraya koenigii) have a subtly citrusy, nutty aroma that doesn't taste or smell anything like curry. They are widely used in souther...

Curry leaves (murraya koenigii) have a subtly citrusy, nutty aroma that doesn't taste or smell anything like curry. They are widely used in souther...

A blend of ground Indian red chilis, usually medium-hot (but ours verges towards quite hot) that is used primarily for the intense glowing red colo...

Dukkah in Arabic means "pound" or "crushed", referring to the chopped nuts and ground toasted spices in this wonderful traditional Egyptian spice b...