What to Bring to Your Next Holiday Gathering
Tuscan White Bean Dip
Pantry staples, including cannellini beans, olive oil, lemon juice, and garlic, come to life when paired with our Tuscan Rosemary Salt in this tantalizing mix. Pair it with radishes, endive, and grilled bread and enjoy.
Cascade Mushroom Dip
We hate to play favorites, but the Cascade Mushroom Mix — with its bold blend of onion, garlic, and a touch of vegan Worcestershire — delivers a rich, deep umami flavor. Just mix with Greek yogurt or sour cream and serve with your favorite chips.
Sour Cream Buffalo Dip
Hot take: Our two-ingredient buffalo dip featuring our house blend is better than anything pre-made at the grocery store. Adjust the spice level to your liking, and serve with crisp veggies like green onions, baby carrots, grape tomatoes, broccoli, and celery sticks.
Ranch Dip
Ranch dressing — a surefire way to get kids to eat vegetables — is a tried-and-true American favorite.Mix up your own batch using our vegan, gluten-free, and salt-free blend that's big on flavor, thanks to garlic, onion, black pepper, chives, parsley, dill, and thyme.
The Secret to Tender, Juicy Turkey
Whether using a recipe or our own Northwest Forest Brine, tender turkey is the easy way for a tastier, lower-stress feast.
Our Favorites for Your Feast
Fin & Feather Turkey
Hands up if you've made a barbecue turkey? I've been cooking our holiday bird on the grill for years now and its finally time to share it! The routine varies a little from year to year, but the spice is always Fin & Feather BBQ Rub, it is always cooked outside, and it is always delicious. That's the way traditions are made, and this one is worth keeping.Fin & Feather is a delightful BBQ blend formulated for fish and poultry. It is bright and flavorful, with onion, marjoram and sage topping off the standard pepper, mild chiles and paprika. It makes the perfect centerpiece for a Thanksgiving feast, so bring on the sides.......The first step in this preparation is brining the bird, and be sure to allow yourself plenty of time and space for that. Then once the bird is ready to cook, just fire up the grill. You can cook on a gas grill or over charcoal, but either way your oven is now free for all the other wonderful Thanksgiving fare without a traffic jam. Make an extra pie!
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The Day After: Turkey in Mole Olé Sauce
November 23rd. The morning after. As the food coma fades, we find ourselves fridge-gazing at the thought of any more mashed potatoes. The traditional flavors of the season have begun to seem dull and we ask ourselves a question mankind has pondered since the dawn of time: How can we jazz up the leftovers?Enter the mole! This hearty sauce using our Mole Olé blend satisfies the craving for an exotic departure from standard fall flavors and transforms your leftovers into a delicious new dish too easy to believe. Make it a day or two before the marathon holiday cooking begins so that it's all ready to combine with leftover shredded turkey on Thanksgiving Friday. Use it to stuff enchiladas, wet burritos smothered in more of the glorious sauce, or as a filling for tacos.
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Brining Poultry: Wet & Dry Methods
What is brining? Brining, whether using the wet or dry method, is a key technique to maintain meat's juiciness and freshness during cooking. The wet method involves immersing meat in a saltwater solution, enhanced with spices and herbs like our Northwest Forest Brine. In contrast, the dry method, a more recent approach, utilizes dry ingredients, primarily salt, to draw out surface moisture and enhance flavor and tenderness by reabsorbing both the moisture and seasoning. How to brine The Wet MethodYou’ll start by adding one 8oz package of salt (or our Northwest Forest Brine) to 2 quarts of water in a large pot and bring the solution to a rolling boil. Stir to dissolve the salt and sugar, take off the heat, then let sit for 5-10 minutes. Add another 2 quarts of cold water and wait for the brine to return to room temperature (this is important to avoid accidentally cooking your turkey in the hot brine). Place the turkey and the brine into a large container or food grade plastic bag and keep in the refrigerator for up to 24 hours before cooking. The turkey will absorb the flavors, resulting in a deliciously seasoned and juicy bird when cooked. Dry MethodCarefully rub salt or the Northwest Forest Brine all over the turkey, including under the skin and inside the cavity. Then place the turkey in the refrigerator in a large container or food safe plastic bag for one hour per pound of turkey. Rinse off the brine and be sure to pat dry the turkey for crispy skin. Pro tip: Get a brining bag for your turkey online or at your local grocery store. It simplifies fridge storage. Once you incorporate brining into your holiday routine, it simply adds to the bustle and flavor of the season, along with a dose of stress reduction because your turkey will not be dry. Bonus! This favorite recipe of ours is perfect for a lightly sweet brine.
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Alison's Cranberry Chutney
This cranberry chutney is a cheerful and tasty delight. For anyone who remembers fondly the childhood thrill of a colorful canned fruit cocktail, get ready to re-live it. The chutney is easy to make and comes together in a snap with popping cranberries, crunchy celery and almonds with a topping of lemon zest. A melange of flavor and texture, this chutney does justice to the intensity of the cranberries by mixing it in good company. Serve it alongside your holiday meal and make extra! It is great on turkey sandwiches and freezes well.
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Professional chefs around the country craft their menus with our small-batch flavors.
We've spent decades helping create restaurant-quality flavors at home.
Since our Seattle flagship store opened in 1995, we've always been the people-powered spice company that cares.
The world's most versatile small-batch spice library.
Since 1995, we've sourced & supplied the finest flavors we can find.
- 250+ spices, blends, & teas from all around the world
- Most products available whole or ground
- Created, blended, & hand-packed by our team
- Vegan, gluten-free, and filler-free
- Sold in ready-to-use and bulk sizes
"When I discovered your spices, it was like going from seeing in black and white to seeing in color."
"Your company is so wonderful, our lives are now filled with beautiful flavorful vibrant homemade foods. I love exploring new recipes with exotic spices and having adventures in world cooking, or livening up tried and true recipes in new ways."
- Lori F., World Spice customer
Staff Favorites
World Spice Original Blends
Seattle Salmon Rub
Madras South Indian Curry
Fajita & Taco Spice
From cinnamon's warmth to nutmeg's kick, you'll bake like the best.
Alderwood Smoked Salt
Ancho Chili Powder
Our house brand of loose leaf teas & tea blends.
Midnight Berry Tea
Northwest Tea Time
Latest Recipes
Kharcho Chicken and Rice Soup
10 min
This soup comes together quickly with the help of rotisserie chicken and leftover rice. The star of this soup is the Georgian Kharcho spice blend, which brings a deep, aromatic warmth to the dish. The earthy fenugreek adds a subtle bitterness that balances perfectly with the smoky paprika and the citrusy, slightly sweet notes of coriander. These spices, traditionally used in Georgian cuisine, meld beautifully with the tender chicken and hearty rice, creating a rich, satisfying soup that’s full of bold, comforting flavors.
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Kharcho Kidney Beans
10 min
Inspired by the Georgian dish lobio, these beans deliver bold flavors with the warmth of our Kharcho spice blend and the crunch of walnuts. While they’re a perfect filling for khachapuri, they're equally delicious served on their own with flatbread for a hearty, vegan meal. Mashed to a chunky texture, the beans are infused with the rich flavors of paprika, garlic, and Kharcho, creating a comforting and flavorful dish that's easy to prepare and full of authentic Georgian taste.
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Tunisian Tuna Salad with Tabil Spice
20 min
This salad is a colorful celebration of flavors! The Tabil spice brings a vibrant, earthy note that complements the albacore tuna and crisp veggies. With the bright zing of lemon juice and the rich depth of olive oil, each bite is a fresh, zesty taste explosion.
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Labneh Dip with Tabil Spice
10 min
This labneh dip is a creamy dream topped with Tabil spice’s aromatic blend of coriander and caraway. A drizzle of extra virgin olive oil and a scatter of olives make this dip irresistibly rich and flavorful. Perfect with flatbread, it's a Mediterranean masterpiece in every bite!
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Make any dish sing, courtesy of Pike Place Market’s world-class World Spice. The shop is a go-to for chefs and home cooks alike thanks to its vast selection of flavorings.
"World Spice inspires with their curated gift sets."
With their flagship store at Seattle’s Pike Place Market, this spice business has several spices that are either fair trade or directly sourced. To start, their saffron comes from a fair trade cooperative in Morocco.
