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Trade Winds Spice Set


Just as ship captains have done for centuries, you can go where the winds take you with this spice set. Inspired by a voyage across the Atlantic, these flavors take you from India's traditional Garam Masala, through the Middle East and Europe with our spin on the popular Za’atar Seasoning, and our signature Bohemian Forest. Then, it's on to the Caribbean with the rich Latin-inspired taste of Cuban Island Spice.

More Information

This spice set contains the following products in medium glass jars:


4 cloves garlic
2 to 3 red Thai chiles
1 (1-inch) knob ginger, peeled and roughly chopped
2 Tbsp. lemon juice, divided
0.5 tsp. Mayan Sea Salt
2 Tbsp. vegetable oil or ghee
1 large white onion, finely diced
0.25 tsp. baking soda
4 tsp. Garam Masala
0.75 cups water, divided
1 (14 oz.) can whole tomatoes
2 (14 oz.) cans chickpeas, drained and rinsed
1 cups chopped cilantro
Salt & pepper, to taste


In a small food processor, combine garlic, chiles, ginger, 1Tbsp. lemon juice, and Mayan Sea Salt. Process to a fine paste and reserve. Heat oil or ghee in a large pan over medium-high heat until shimmering. Add 2 tsp. Garam Masala and fry until fragrant, about 15 seconds. Add onion and baking soda. Cook, stirring frequently, for 3 to 4 min. or until onions leave a brown coating on bottom of pan. Add 1 Tbsp. water and scrape up brown coating from pan. Continue this process for 10 min. or until onions are deep brown. Add reserved paste and 1 tsp. Garam Masala and stir to combine. Add tomatoes and crush with a whisk or potato masher. Add chickpeas, most of the cilantro, and 1/2 cup water. Bring to a boil, cover, then reduce heat to a gentle simmer. Cook, stirring occassionally, for 30 min. or until liquid has reduced to a thick stew. Stir in remaining 1 tsp. Garam Masala and 1 Tbsp. lemon juice. Season with salt and pepper to taste. Garnish with remaining cilantro.

Dietary Information












Bohemian Forest: Crushed brown mustard seed, garlic, rosemary, black pepper, Mediterranean thyme, savory, parsley, lavender and sage

Cuban Island Spice: Garlic, salt, black pepper, bell peppers, onion, cumin, annatto, tomato, oregano, cilantro, parsley, makrut lime, basil, thyme, marjoram, rosemary

Garam Masala: Coriander, black pepper, charnushka, cumin, black cardamom, green cardamom, cloves, mace, Saigon cinnamon, bay leaves

Za’atar Seasoning: Sumac, toasted sesame seeds, salt, cumin, Mediterranean thyme, Greek oregano and marjoram