Mediterranean Spices & Seasonings
Explore the vibrant flavors of the Mediterranean, from classic Greek seasonings to spices inspired by the cuisines of Italy, Morocco, Turkey, and more. From blends perfect for savory dishes like grilled chicken, lamb, and seafood, to aromatic spices for desserts such as baklava and shortbread. Herbs like oregano, thyme, rosemary, and mint, along with lemon peel and warm spices like cinnamon and clove, bring authentic Mediterranean flavor to every meal. Whether you’re seasoning a Greek salad or experimenting with regional Mediterranean dishes, these spices make it easy to cook with bold, sun-soaked flavor.
Gather Around Great Flavor
Featured Recipes
Five-Star Herb-Crusted Lamb Chops with Lemon-Mint Gremolata
Tzatziki Lamb Meatballs with Lemon & Spinach Orzo
Greek-Style Shakshuka
Five-Star Herb-Crusted Lamb Chops with Lemon-Mint Gremolata
Tzatziki Lamb Meatballs with Lemon & Spinach Orzo
Greek-Style Shakshuka
What's the best way to store spices to keep them fresh?
To keep your spices flavorful, store them in a cool, dry place away from heat, humidity, and direct sunlight. A pantry or cabinet near–not above–your stove is ideal. Make sure lids are tightly closed after each use to lock in freshness. Because we handcraft our blends in small batches, proper storage helps preserve the bold, vibrant flavor we put into every jar.
How long do spices and seasonings typically last before they lose flavor?
Whole spices can stay flavorful for 2-3 years, while ground spices and seasoning blends are best within 1-2 years. They are shelf stable and won’t “go bad” in a harmful way, but their aroma and potency naturally fade over time. For the freshest flavor experience, give your spices a quick smell–if the aroma isn’t strong, it’s likely time to refresh your jar. You can refill your jars anytime with our spice Refill Bags, plus you can save more when you buy more refills!
Do spices and seasonings expire?
Spices don’t truly expire, which is why you won't find many jars with expiration dates. However, they do lose flavor as they sit on your shelves. Because we make everything in small batches, our spices start fresher–and stay vibrant longer–than other store bought or mass-produced options. If a spice looks dull, has a weak aroma, or no longer delivers the punch it once did, it’s simply past its peak and ready to be replaced.
When should I add spices and seasonings to foods while cooking?
It ultimately depends on the spice. Ground spices and blends shine when added early, giving them time to bloom in heat and oil or fat. Whole spices can be toasted or simmered longer to release their full aroma. For delicate herbs or finishing blends, add them toward the end of cooking to preserve their brightness. When in doubt, always season in layers–your food will taste deeper, richer, and more balanced.
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