African Spices & Seasonings
Explore the bold, vibrant flavors of Africa with authentic spices and herbs from African cuisine. From Ethiopian Berbere and Moroccan Ras el Hanout to spicy Piri-Piri seasoning, these blends bring classic African flavors to chicken, seafood, vegetables, and more. Our spices for African cooking include chiles, garlic, Grains of Paradise, and both Madagascar and Ugandan vanillas.
Fresh Flavor Changes Everything
Featured Recipes
Ethiopian Doro Wat
Baharat Lentil Stew
Crispy Tan-Tan Chickpeas
Ethiopian Doro Wat
Baharat Lentil Stew
Crispy Tan-Tan Chickpeas
What are the major regional cuisines of Africa?
African cuisine is typically grouped into five regional traditions: North, South, East, West and Central. Each region uses spices differently, reflecting climate, trade routes, and local agriculture.
North Africa (Morocco, Tunisia, Egypt): aromatic spice blends, dried fruits, couscous
West Africa (Nigeria, Ghana, Senegal): chile-forward, tomato-based stews and grilled meats
East Africa (Ethiopia, Eritrea): fermented breads, spiced lentils, complex spice blends
Central Africa: earthy flavors, leafy greens, peanuts, and slow-cooked dishes
Southern Africa: grilled meats, smoky seasonings, and chile-based sauces
What role do spices play in traditional African cooking?
In many African recipes, spices are used less for heat alone and more for layering depths of flavor over long cooking times. It's a technique we keep in mind when blending our African flavors. Blends like Berbere or Ras el Hanout are often added early in the cooking process to bloom in oil, creating depth, aroma, and richness that carries through the entire dish.
What are some iconic African dishes that highlight regional spices?
African spices are central to many well-known dishes, including Ethiopian doro wat, North African tagines, Nigerian suya, peri-peri chicken, and jollof rice. In these dishes spices are not a finishing touch, they are the backbone of the flavor, which influences how we approach balance and complexity when handcrafting these blends.
How do African spice blends differ from one another?
African spice blends vary widely. North African blends tend to be warm and aromatic with spices like cinnamon and coriander, while West African blends often emphasize chiles and savory depth. East African blends, such as Berbere, are known for their complexity and layered heat rather than sharp spiciness.
Are African spices very spicy, or more aromatic?
African spices are usually more aromatic and warming rather than intensely spicy. While chiles are common in African cooking, heat is usually balanced with earthy, sweet, or bitter notes. When blending, we focus on achieving bold flavor with balance, so any added heat enhances rather than overwhelming the dish.
How can home cooks start using African flavors beyond traditional recipes?
African spices can be used to season your favorite roasted vegetables, grilled meats, grain bowls, lentils, or soups, adding depth and complexity without requiring unfamiliar cooking techniques. Starting with small amounts allows you to build confidence while exploring new flavor profiles.
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