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Open a World of Flavor

Make delicious global dishes at home

Global spice blends with recipe cards straight to your kitchen every month. 

(New blend & recipe each month)

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HOW IT WORKS

I ordered this for my mom and she loved six months of trying new recipes and tasting new things. It was a great gift for someone who didn’t need anymore things..”

Ally Moore

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How Our Subscription Work!

Make global dishes every month in your own kitchen.

Small Batch

Each blend is mixed and packaged by hand in small batches from sources with the highest standards in environmental stewardship.

Global Flavors

Our kitchen-tested recipes take you around the world and offer endless ideas for integrating our spice blends into making global dishes.

Your Way

A subscription tailor made for you. Choose your subscription plan and your preference for Herbivore or Carnivore recipes.

Cancel easily anytime.

Direct to You

Shipped directly to you or anyone you want on the schedule you choose. 

The gift that keeps on giving. 

Every Order Includes

  • A 2oz unique global blend (Makes a dish for approx. 6 people or you numerous times) 

  • A recipe to a tested tasty dish from somewhere amazing around the world

  • Exclusive access to our recipe & food tips newsletter

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Why You'll Love Our Global Dishes

Everyone loves getting packages. Our spice blends are the best monthly surprise.

  • New blend every month

  • Chef created recipe card

  • You taste buds will travel around the world

  • The gift that keeps on giving each month

  • Perfect for anyone who cooks

  • Perfect for date night, family dinner and parties

Get Ready For A tasty Surprise Every Month!

With our Subscription, you’ll get joy, happiness, and global dishes delivered right to your door.

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*Subscriptions will renew automatically until canceled, with the exception of  gift subscriptions that will automatically cancel at the end.

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Rated 5/5 based on 10,120 reviews

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What is a spice blend subscription? 

Our spice blend subscription is a monthly delivery of a freshly packed two-ounce spice blends paired with a seasonally appropriate recipe to make a global inspired dish. Subscription customers receive a monthly email newsletter highlighting the origin, history, and cuisine of the blend. We also include a printed seasonal recipe that highlights the flavors of the spice blend.

Does the spice blend subscription automatically renew?

Except for our gift subscription, our spice blend subscriptions automatically renew. You can cancel anytime, and we have a very liberal refund policy. If you are unhappy at any time with our product or service we will refund your order, no questions asked.

How does a gift subscription differ from a regular subscription?

Canceling is easy! You can log into your account, click "Cancel" and then confirm your choice. If you need a break, you also have the option to skip a crate, and your crate plan will just go on a month longer.

How many does each blends feed?

On average each months blend feeds between 4-6 people. 

Try the spice club for only $15

10,000+ 5-star Reviews

Free shipping on orders over $15

Dishes customers have made!

Love me some herbs. Thai & stop me from devouring all this zest.
blackened salmon lettuce wraps feat. Using Raw Spice Bar EBS Blends 

 

Miso, maple syrup, &  umami hot sauce yam puree topped with seaweed, & avocado. Miso broth scrambled egg
Tuna seared in Raw Spice Bar EBS (everything bagel spice)

A feisty mix of cumin, red Szechuan peppercorns, dried Szechuan chile flakes, black peppercorns and more, Raw Spice Bar Xinjiang Blend can easily become the foundation of some of your new new favorite meals. 

Now you too can Moroccan roll all night (and eat tagine every day). Using Raw Spice Bar Ras El Hanout blend.

 

 A hit in the Dominican Republic. Affectionately called the chimi, chimichurri is a burger defined by its choice of bread—pan de agua—and the inclusion of cabbage instead of lettuce. Using Raw Spice Bar Chimichurri blend.

Shawarma is not quite shawarma unless you put it on a pillowy pita. Love it with Raw Spice Bar Zaater blend.

 

Memphis Style ribs, courtesy of RawSpiceBar Seoul fire blend. The recipe as perfect.

 

What better way is there to usher in the Chinese New Year than with an inspired Szechuan Tofu, made with our Chinese Five Spice blend.

 

Our Customers Love Making Global Dishes

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Most Popular Blog Posts

These cool and refreshing no bake bars are perfect for hot summer days. With a creamy mint filling and chocolate chip topping, they are a delicious treat for any occasion.

Ingredients.

  • 2 cups chocolate wafer crumbs
  • 1/2 cup melted butter
  • 1 cup powdered sugar
  • 1/2 cup milk
  • 1/2 tsp peppermint extract
  • green food coloring
  • 1 cup chocolate chips

Directions.

  1. In a bowl, mix wafer crumbs and melted butter. Press into a lined pan.

  2. In another bowl, combine powdered sugar, milk, peppermint extract, and food coloring. Spread over crust.

  3. Sprinkle chocolate chips on top. Chill in the fridge until set.

  4. Cut into bars and serve.

Key Wat (Ethiopian Spicy Stewed Beef) is an Ethiopian style stew that is typically prepared with freshly ground spices plus chicken, beef, lamb or a variety of vegetables. The cornerstone of this dish is a spice blend called berbere spice, a deeply flavorful, spicy blend of cumin, cardamom, coriander, and fenugreek, garlic, cloves, turmeric, ginger, black pepper, paprika, cinnamon, and dried red chiles. These spices are all toasted and freshly ground and is similar to how garam masala is used in India.

Key Wat (Ethiopian Spicy Stewed Beef) can easily be made in a slow cooker or on the stove top with a heavy bottom pan or dutch oven. Key Wat (Ethiopian Spicy Stewed Beef) is traditionally served family style over a spongy flatbread called injera, now famous globally but brown rice or quinoa are also great substitutes. Enjoy!

Serves: 2

Prep time: 0 minutes

Cook time: 10 minutes


2 cups milk

¼ cup unsweetened cocoa powder

¼ cup granulated sugar

2 tbsp. RawSpiceBar Lebküchen Blend

½ tsp. vanilla extract

Pinch kosher salt

Optional toppings: whipped cream, marshmallows, cinnamon sticks


  1. Combine all ingredients except the toppings in a medium saucepan over medium heat. Bring to a gentle simmer, whisking constantly. Remove from heat, divide between mugs, and serve with optional toppings.

Shawarma is our favorite staple street food of the Middle East. We're pairing shawarma spices with chicken thighs, for an easy cook version with tons of flavor. 

Ingredients

2 lb boneless skinless chicken thighs, cubed
3 tbsp extra virgin olive oil
Juice of 1 lemon
2 cups romaine, chopped
1 tomato, cubed
1 cucumber, sliced
1/2 red onion, sliced thin
4-8 fresh pitas

Shawarma Sauce
3/4 cups greek yogurt
4 cloves garlic crushed
2 tbsp tahini
Juice of one lemon
Salt and freshly ground pepper to taste

Directions

  1. Combine shawarma spices, olive oil and lemon juice in a bowl with chicken thighs. Season with salt and pepper and marinate in fridge for at least 2 hours or overnight.
  2. While chicken is marinating, make sauce by combining yogurt, garlic, tahini, and lemon juice. Taste and season with salt and pepper. Cover and refrigerate until ready to use.
  3. Heat a cast iron over medium-high and cook the chicken, 3-4 minutes per side until cooked through.
  4. Slice the chicken into bite sized pieces and serve with sauce, pita, lettuce, tomatoes, cucumbers and onions.

Serves: 4

Prep time: 15 minutes

Cook time: 15 minutes

 

Salad

1 pound ripe tomatoes (a mixture of sizes and colors is best)

1 teaspoon kosher salt, divided

½ loaf French bread, cut into ½-inch cubes (about 2 cups)

2 tablespoons olive oil

1 tablespoon RawSpiceBar Herbs de Provence

2 large peaches, sliced thinly

1 medium English cucumber, cut bite-sized pieces

1 cup bite-size mozzarella balls, halved

¼ cup basil leaves, chopped

 

Dressing

¼ cup olive oil

2 tablespoons red wine vinegar

2 teaspoons RawSpiceBar Herbs de Provence

¼ teaspoon Dijon mustard

Freshly ground black pepper, to taste

Kosher salt, to taste

 

  1. Preheat the oven to 400°F.
  2. Cut tomatoes into ½-inch pieces. Place all tomatoes in a colander set over a large bowl and toss with ½ teaspoon salt. Set aside for at least 10 minutes and up to 40 to drain the juices.
  3. On a baking sheet, toss the bread cubes with 2 tablespoons olive oil, 1 tablespoon RawSpiceBar Herbs de Provence, and remaining ½ teaspoon salt. Bake for 10-15 minutes, until golden brown and crispy, tossing halfway through. Cool to room temperature.
  4. In a large bowl, combine the tomatoes, peaches, cucumber, mozzarella, and croutons.
  5. To make the dressing, in the bowl of reserved tomato juices, add ¼ cup olive oil, vinegar, 2 teaspoons Herbs de Provence, mustard, and pepper. Whisk to combine, then taste and adjust seasoning with salt and pepper if needed. 
  6. Pour the dressing over the salad and toss to combine. Garnish with basil leaves.

Serves: 4-6

Prep time: 5 minutes

Cook time: 35 minutes


1 pound thick-cut bacon

¼ cup RawSpiceBar Deck the Hogs Bacon Blend


  1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.
  2. Place the bacon in a large mixing bowl. Add the Deck the Hogs Bacon Blend and toss until the bacon is well coated.  
  3. Arrange the bacon on the prepared baking sheet in a single layer, making sure the slices do not overlap. Sprinkle any remaining sugar mixture over the top of the bacon.
  4. Bake for 15 minutes. Flip the bacon and continue baking until the bacon is chewy, deeply caramelized, and the fat is rendered, 15 to 20 minutes more.
  5. Remove the pan from the oven and let it cool for 1 minute before transferring to a paper towel-lined plate. Cool for another 5 minutes out of the pan before serving.

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
2 celery stalks, diced
1 medium carrot, diced
3 garlic cloves, minced
1 tablespoon bolognese seasoning
1 teaspoon kosher salt
1 pound ground beef or plant-based ground beef (such as Impossible Burger or Beyond Burger)
½ cup dry red wine, beef broth, or vegetable broth
1 28-oz. can crushed tomatoes
Cooked spaghetti for serving
Grated Parmesan cheese for serving
Fresh basil for serving


Directions

  1. Heat the oil in a large pot over medium heat. Add the onion, celery, and carrot, and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic, bolognese seasoning, and salt and cook, stirring, for 1 minute, until fragrant.
  2. Increase heat to high. Add the beef or plant-based alternative and cook, breaking it up with a wooden spoon, until well browned.
  3. Add the wine, scrape up any browned bits on the bottom of the pot, and bring to a simmer. Simmer until slightly reduced, 1-2 minutes. Stir in the tomatoes and bring to a simmer. Cover, reduce the heat to low, and simmer for at least 10 minutes and up to an hour to develop the flavors, stirring occasionally. Season to taste with salt and pepper.
  4. Serve over pasta with grated parmesan cheese on top.