Collection: Grill collection

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

Whole spices last 2-4 years, while ground spices generally stay fresh for 1-3 years. However, spices do not "go bad" in the traditional sense – they just lose their flavor and potency over time.

Spice blends, such as Garam Masala, Taco Mix, and Italian Seasoning, add depth to dishes without requiring multiple individual spices. They can be used as rubs for meat, seasoning for vegetables, or added to soups and stews for an extra flavor boost.

Spices don't usually mold unless they're exposed to moisture. If a spice smells weak or has clumps, it may have absorbed moisture and should be replaced.

Spices, such as cinnamon, cayenne pepper, turmeric, and black pepper, can boost metabolism, digestion, and fat burning.

Dried herbs, such as oregano, thyme, and rosemary, should be added early in the cooking process to allow their flavors to fully develop. Fresh herbs, on the other hand, should be added towards 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 (like broth, tomatoes, or potatoes) to dilute the spices.

Although precautions are taken, our spices are processed in facilities that may also handle nuts, seeds and gluten-containing ingredients. Please check individual product labels for details.