Ras el hanout. It is a 'must have' blend of herbs and spices is used across the Middle East and North Africa. The name means "top of the shop" in Arabic, and refers to a mixture of the best spices a seller has to offer. It is an interesting blend of sweet spices that is essential to Moroccan cooking. Ras el hanout is used in pastilla, the Moroccan squab and almond pie, and is sometimes rubbed on meats or stirred into couscous or rice. It is often believed to be an aphrodisiac. Ingredients: Cloves, coriander cardamom, mace, lavender, rosebud, nigella, nutmeg, cinnamon, and ground chili peppers.

Quatre pices is a spice used mainly in France, but also found in the Middle Eastern kitchen. The name literally means "four spices"; the spice mix contains ground pepper (white, black, or both), cloves, nutmeg and ginger. Some variations of the mix use allspice instead of pepper, or cinnamon in place of ginger. In French cooking it is typically used in soups, stews, vegetable preparations and also in sausages and salamis. It can also be used in Pates with squash and fruit dishes, pumpkin pie and fruitcake recipes. Ingredients: Cinnamon, nutmeg, allspice and cloves.

Mix with oil, very good flavor without the mess and work.

The name of this spice mix simply means "five spices". Use whole with cauliflower, broccoli and other cabbage.

This traditional blend is a combination of ground and whole spices containing cinnamon, nutmeg, allspice, orange peel, sugar and juniper berries.

Contains orange peel, cinnamon, star anise, allspice, and clove blended perfectly to enhance apple cider and wine.

Mixture of sassafrass and thyme-Often gumbo file is sassafrass, however we add thyme for flavor, because it is traditionally Cajun. Very popular with Louisiana cooking.

This salt-free Creole seasoning blend is great for rice, meats, soups and stews, or anything that needs a flavor boost.

Use Chinese 5 Spice in Asian inspired dishes, or to add exotic flavors to vegetable soups, stews and curries.