Collection: Grill collection

Spices should be stored in airtight containers, away from heat, light, and moisture. Whole spices will last longer than ground spices, but both should be stored in a cool, dry place to maintain their aroma and potency.

Whole spices can last 2-4 years, while ground spices typically stay fresh for 1-3 years. However, spices do not “expire” in the traditional sense – they simply lose their flavor and potency over time.

Seasoning mixes like Garam Masala, Taco Mix, and Italian seasoning add depth to dishes without the need for multiple seasonings. They can be used as a meat rub, to season vegetables, or to add extra flavor to soups and stews.

Seasonings usually don't grow mold unless they're exposed to moisture. If the seasoning smells off or is clumped together, it may have absorbed moisture and should be replaced.

Spices like cinnamon, cayenne pepper, turmeric, and black pepper can help speed up metabolism, aid digestion, and promote fat burning.

Dried herbs like oregano, thyme, and rosemary should be added at the beginning of cooking to give them time to release their flavors. Fresh herbs, on the other hand, should be added at the end for the best flavor.

Add dairy (yogurt, cream, milk) to balance the heat. Stir in a little sugar or honey to balance the spiciness. Add more main ingredients (e.g. broth, tomatoes or potatoes) to dilute the spice.

While we take precautions, our spices are processed in facilities that may process nuts, seeds and gluten-containing ingredients. Please see individual product labels for details.