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spices
Rosemary Jerk Lamb Chops
By
SAVEUR EDITORS
The World’s Finest Saffron Is in Danger of Disappearing
By
ALIYA BASHIR
How To Start Cooking More Indian Food
By
PRIYA KRISHNA
Pistachio Dark Chocolate Crisps
Palestinian Roast Chicken with Sumac and Red Onions (Mussakhan)
Why You Should Be Using Allspice in Savory Dishes
By
YASMIN KHAN
A Region-by-Region Guide to Indian Condiments
By
VIDYA BALACHANDER
Our 6 Best Tips and Tricks for Cutting Clutter in Your Kitchen
By
SAVEUR EDITORS
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You Need This New High-End Chinese Chile Crisp
By
MAX FALKOWITZ
Smoked Cinnamon Could Change The Way You Bake
By
MAX FALKOWITZ
34 Of Our Spiciest Recipes Bring the Heat in a Big Way
By
SAVEUR EDITORS
Beans with Walnuts and Spices
By
CARLA CAPALBO
A Visit to the Best Little Spice Shop in Cambridge
By
LUKE PYENSON
Chef Lior Lev Sercarz Says You Should Pair Beer With Your Food
By
MADISON ROBERTS
Spiced Indian Cake Balls (Roti Laddu)
By
YAMINI JOSHI
13 Ways to Use Up that Can of Chipotle Chiles in Adobo
By
SAVEUR EDITORS
Guatemalan Turkey Soup (Kak-Ik)
By
SAVEUR EDITORS
How to Stock a Nigerian Pantry
By
YEWANDE KOMOLAFE AS TOLD TO LESLIE PARISEAU
Nasturtium, Watercress, and Chia Seed Hot Sauce
By
KAT CRADDOCK
Spicy Hot Chocolate with Fermented Chile Paste
By
ELIZABETH CHIN
How to Make Shawarma Out of Cauliflower
By
DARYN WRIGHT
10 Essential Spice Rubs for Your Grill and Roasts
By
SAVEUR EDITORS
Put These Dry Rubs on Absolutely Everything
By
SAVEUR EDITORS
“A Little Jolt” Grilling Rub
By
SAVEUR EDITORS
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