Warm, citrusy, and mild.

Transported to France in medieval times by the Romans, brown mustard seed was often grown alongside wine grapes.

Korean Gochugaru just might be our favorite chilli child. You may know it, of course, as a key ingredient in kimchi, bringing about its signature color and spice.

They elevated this comforting, put-it-on-everything blend with minced onion, pungent garlic, and delicate dried herbs.

Tangy, bright, and rich. A major hit in the Spicewalla lineup.

Like ebony and ivory, the flavors of bright, citrusy, lemon peel and spicy black peppercorns come together in perfect harmony.

Is there anything more refreshing than the bright, grassy flavor of dill weed? Early Eastern Europeans sure didn’t think so, relying on the plant’s bright green fronds to bring the taste of summer to year-round preserved dishes like pickles.

his strain of coriander seed, grown in India, has a more heightened citrus top note than its counterparts from North Africa.

Chipotles are actually another famous pepper in disguise—they’re jalapeños that have been smoked, dried, and ground, often in the Chihuahua region of Mexico.

More self-explanatory than most spices, Chinese Five Spice powder is a blend that’s used most heavily in the cooking of Taiwan.

Central to Chantal's Scandinavian Collection is this 1.8 quart (56 oz, 7 cup) Oslo electric kettle. Straight lines and a comfortable handle that resembles blond wood result in a design that is distinctly modern and northern European.

Named after the grandson of Chantal’s president & founder, Lake, this kettle's design and ingenious functionality makes our Lake Grey Teakettle a comfortable favorite.

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