Collection: All

South American

Tonka Beans

The perfume of the Tonka Bean is enormously layered, including notes of vanilla and tobacco. These layers are captured by grating the bean fresh like nutmeg to intensify the flavor of a dish, especially where vanilla might be used. Infuse the Tonka Bean into an oil, simple syrup, or sweet caramel sauce to impart the nutty, sweet flavor into your cocktails, baked goods and beyond.

Asian

Plum Sesame

Plum soaked sesame seeds add a pop of salty, umami flavor to salads, a piece of fish, or rice dishes.

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Asian

Yuzu Sesame Seeds

Yuzu soaked sesame seeds add a pop of citrus and umami flavor to salads, a piece of fish, or rice dishes.

India

Tellicherry Peppercorns

Considered the finest black peppercorns in the world, Tellicherry are larger and left to ripen longer than black peppercorns to fully develop their sweetness to mellow their heat. A beautiful, versatile variety every chef & home cook should have on hand, use for everyday.

USA

Tomato Vinegar

All of our house made vinegars are comprised of cider vinegar and the freshest produce around, we ferment for up to 6 months to infuse the natural fruit flavor into the vinegar. This Tomato variety gives a sweet, tart, and tangy element to any dish.

Asian

Cinnamon, Ground

Cinnamon: a spice wrapped in mystery For centuries, cinnamon was more than a flavor — it was an enigma. Ancient traders guarded its origins so fiercely that legends were invented: tales of giant birds, dangerous lands, and hidden shores. What they were protecting was one of the world’s most precious spices.But not all cinnamon is the same.
Ceylon cinnamon is considered the finest quality in the world. Its thin, layered bark rolls like a cigar, releasing floral and citrus notes rather than sharp heat. Cassia is bold and intense—great for punchy desserts, but less refined.
Cinnamon bridges sweet and savory like few spices can. From ancient spiced wines and Middle Eastern stews to pastries, curries, and modern mixology—it adds warmth, depth, and nostalgia in a single pinch.
Traditionally used for digestion, blood sugar balance, and anti-inflammatory benefits. 
Cinnamon is comfort and complexity. Familiar, yet ancient. A reminder that even the simplest flavors carry stories of trade routes, guarded secrets, and centuries of human connection.Welcome to the world of cinnamon🐝

Asian

Cumin Seed, Ground

Cumin is an important ingredient in many world cuisines. It has a unique and potent flavor crucial to Indian curries, where it’s often roasted before grinding to impart a toasted, nutty flavor. The aromatic, somewhat bitter, taste is essential to good chili, you can also find it in some traditional French breads. It pairs well with fava beans and eggplant.

Egypt

Dukkah

Ingredients: coriander, cumin, caraway, sesame seeds, rose petals, sea salt, kala namak, pepper, white pepper, almond flour, hazelnut flour. Dukkah is a fragrant Egyptian spice blend made by toasting and crushing nuts, seeds, and spices. Classic versions mix hazelnuts or almonds with sesame seeds, coriander, and cumin, creating a nutty, aromatic crunch. Traditionally, it’s enjoyed by dipping fresh bread into olive oil and then into the spice mix, but modern kitchens use it on roasted veggies, grilled meats, fish, and even desserts. Every sprinkle tells a story of Egyptian tradition, hospitality, and flavor—simple ingredients transformed into something extraordinary.

Iran

Saffron (Iran)

At SOS Chefs we carry the best Saffron from Iran, Morocco, and Spain. Though we recognize other origins, Iranian and Spanish saffron are the premium quality. A few threads in rice, or even water, give a nectar sweetness and intense gold color. Scroll through to see our saffron family (crocus, oil, bouquet, and loose strands).

Morocco

Ras Al Hanout

Ingredients: cinnamon, cumin, coriander, all spice, ginger, turmeric, black pepper, white pepper, cayenne, nutmeg, cloves, salt. Ras el Hanout is a classic Moroccan spice blend whose name translates to “head of the shop,”meaning the very best a spice merchant has to offer. Originating in North Africa, it reflects Morocco’s rich culinary heritage, shaped by centuries of trade between Africa, the Middle East, and the Mediterranean. The blend typically combines warming spices such as cumin, coriander, cinnamon, ginger, turmeric, cloves and more.  creating a fragrant balance of sweetness, warmth, and gentle earthiness. At SosChefs, we respect this tradition while refining our own expression, carefully blending the spices to achieve depth and harmony with a smooth, aromatic finish. Ras el Hanout is traditionally used to season tagines, couscous, roasted vegetables, and meats, adding elegance and complexity to both savory and subtly sweet dishes—a true cornerstone of Moroccan cuisine.

Tunisia

Harissa Maison

Harissa isn’t just heat — it’s home As a Tunisian, harissa is part of our daily language. It lives in our kitchens, our hands, our instincts. My Maison Harissa blend is a commitment to that heritage.Every batch is made with care: chilies finely chopped, Coriander, caraway, cumin, garlic — ground slowly into the paste. Finished generously with olive oil, the way it’s meant to be. Use it to marinate, to layer into a sandwich, to spoon on its own and let it speak. It brings depth, warmth, and that unmistakable Tunisian soul — bold but balanced, powerful yet comforting. If you cook by instinct, this blend is for you. My Maison blend is rooted in Tunisia — in patience, instinct, and olive oil. … it always belongs.    

Jordan

Za'atar Jordanian Green

Zaatar is more than a spice blend; it is a story of land, memory, and identity. Found across the Levant, each region—Lebanon, Palestine, Syria, and Jordan—claims its zaatar as the best, shaped by local soil, climate, and tradition. At its heart, zaatar combines wild thyme, toasted sesame seeds, tangy sumac, and salt, with subtle variations passed down through generations. Traditionally a staple of everyday meals, zaatar has long been enjoyed with olive oil and flatbread, valued for both nourishment and flavor. In the kitchen, it is endlessly versatile—bringing depth to breads, meats, vegetables, and dairy, and even lending an unexpected herbal elegance to desserts when paired with honey, citrus, or chocolate. Zaatar’s true magic lies not just in taste, but in what it represents: a shared heritage where every blend tells a personal story, and every region is certain theirs is the finest.

Japan

Togarashi

Shichimi togarashi, often simply called togarashi, is Japan’s iconic seven-spice blend, known for its balance of heat, aroma, and texture. Originating in Edo-period Japan, it was first sold by spice merchants near temples and shrines, where it was valued as much for its warming qualities as for its flavor. The blend traditionally includes chili pepper, citrus peel, sesame seeds, sansho pepper, ginger, and seaweed, though the exact combination varies by region and maker. Each variation reflects local taste—some brighter with citrus, others earthier or more numbing with sansho—making togarashi a quiet expression of regional identity. In Japanese cuisine, shichimi togarashi is a finishing spice, sprinkled over noodles, rice, grilled meats, vegetables, and soups to add depth rather than overpower. Beyond savory dishes, its citrus and spice notes can subtly enhance sweets, pairing beautifully with chocolate, caramel, citrus desserts, and even shortbread.

Mediterranean

Paprika, Sweet

A very popular ingredient in many Mediterranean recipes, sweet paprika is delicious with crispy potatoes, fish dishes, spinach and chickpea stew or bean dishes. It works wonders with grilled veggies or corn on the cob, a great way to add a smoky flavor with no heat.

Asian

Trip To Tokyo Blend

Ingredients: black sesame, roasted sesame, white sesame, plum sesame, wasabi sesame, kimchi chili, yuzu zest. This house made sesame blend is comprised a blend of different sesame seeds carefully blended with yuzu zest and kimchi chili. It elevates any rice, fish, roasted vegetable dish. If you’re in need of a savory crunch for bread or pizza it works beautifully there as well. It is versatile, fun, and will make you feel like you’re traveling to Japan for a little while. 

Cambodia

Fermented Green Peppercorns

The perfect peppercorn to finish your cacio e pepe or a filet of fish. These Cambodian Green Peppercorns are fermented in salt and are soft to bite with an umami punch.

India

Fennel Seed, Whole

Fennel seed is a sweet cooking spice with an aroma of black licorice, traditionally used in biscotti, bread, charcuterie, and delicious on delicate, lactic cheeses. Roasting brings out warmer, saltier notes, making them perfect for curry. This particular variety from Locknow, India are brighter in color and sweeter in taste than varieties cultivated elsewhere.

Latin American

SOS Chili Blend

Ingredients: Ingredients: aji, New Mexican crushed, cayenne, green hatch, Louisiana hot, Aleppo, Kashmiri, pasilla, urfa, ancho, chipotle, guajillo, smoked paprika, brown sugar.We were inspired by our chat with Rebecca Gao from Bon Appetit where, amongst other things, we discussed all things chilis. We quickly realized we were missing a blend that featured all of our favorite chili notes, so we made one! Each chili in this blend plays off one another adding tingly, fruity, earthy heat to elevate your meat, vegetable, and rice dishes.

Asian

Turmeric, Ground

A pinch of turmeric,A swirl of warmth,A whisper of wellness in every bite. From desserts to golden lattes, this ancient root isn’t just spice—it’s nature’s little healer.Anti-inflammatory, antioxidant-rich, and mood-lifting magic… all in one golden pinch. Welcome to the world of tumeric

Asian

Kimchi Sesame Seeds

Kim chee soaked sesame seeds add a pop of heat, fermentation, and crunch to salads, a piece of fish, or rice dishes.

Japan

Iio Jozo Pure Rice Vinegar Premium

This vinegar is made with ingredients grown without pesticides and Iio Jozo’s house-made sake.

Italy

Fennel Pollen

Fennel pollen is very popular in Italy where they make fennel pesto or mix it with olive oil for bread. A sweet smelling, very versatile pollen, adds bright bursts of flavor to just about anything, from vegetables to roast chicken. Excellent sprinkled on salads, over pork roast. Especially good for fish such as salmon.

India

Vadouvan Curry

Ingredients: crushed red pepper, curry, kaffir lime leaves, curry leaves, salt, telicherry pepper, garlic,    Vadouvan, often called French curry, is a distinctive spice blend from South India shaped by centuries of cultural exchange during the French colonial era in Pondicherry. It combines traditional Indian spices such as coriander, cumin, turmeric, and mustard seed with aromatics like onion, garlic, and sometimes curry leaves, resulting in a blend that is warm, savory, and gently sweet rather than spicy. At SosChefs, we craft our Vadouvan with care, balancing the spices and aromatics to achieve depth and softness, allowing the flavors to unfold slowly during cooking. Traditionally used in vegetable dishes, seafood, poultry, and lentils, Vadouvan adds richness and complexity, bridging Indian spice tradition with refined, comforting elegance.

Spain

Paprika, Smoked

Smoked Paprika is made from dried chilies that are smoked over oak giving the spice a woodsy, smokey flavor that is great for stews and roast meats. It is perfect with olive oil, octopus and potatoes, as well as in charcuterie and ground pork.

European

Bay Leaves

Bay leaves are usually used whole in brine, stock, stews, and for pickling beats with juniper. They are also classic in French recipes for béchamel, and fondue with onions and clove. They can also be used in tea mixes, as seen in here.

African

Feuille De Brik

Brick dough is ideal for folded pastry pies, triangles and crescent pastries, thanks to their crisp & golden envelope.

Australia

Tasmanian Pepperberry

Originating in Australia, Tasmanian Pepperberries have notes of blueberry and pine while still carrying the kick of a traditional peppercorn. The leaves of the Pepperberry plant are lemony and serve as a great seasoning for fish or chicken. There are myriad health benefits to the Pepperberry plant, they contain four times the antioxidants than blueberries and aid in stomach and gum health. For years, Indigenous Australian people have crushed up the spice into a paste and applied it to their gums for toothaches and dental hygiene.

Middle Eastern

Cardamom, Green

Often called the Queen of Spices, cardamom is more than just a flavor — it’s a story, a medicine, and a little enigma.The best cardamom comes from warm, humid regions like India and Guatemala, where the pods are hand-picked and carefully dried. When you open a fresh pod, you release a perfume that’s citrusy, floral, spicy, and slightly sweet — nothing artificial can compare.In the kitchen, cardamom is incredibly versatile:
• It elevates coffee and tea
• Brings depth to desserts and pastries
• Transforms rice, curries, and stews
• Even surprises in savory sauces and marinadesBut cardamom isn’t just about taste.For centuries, it’s been used for its health benefits:And then there’s the mystery.Cardamom has always been associated with luxury, love, and protection. Ancient cultures believed it carried energy, clarity, and even attraction. 
Welcome to the world of cardamom🐝

Asian

Mixed Peppercorn Blend

A colorful medley of White, Green, Pink, Tellicherry, and Red Kampot. Salt and pepper are the foundations of any great pantry, and should be chosen with care. The wonderful thing about using a peppercorn mix is that the nuances of each variety play off of one another, creating depth of flavor. For example, Red Kampot Peppercorns, rarely found in your typical pepper blends, add notes of fruit and jasmine, an ideal compliment to the rosy flavor of Pink Peppercorns. Use this mix to spice up a fruit salad, enhance your Cacio e Pepe, sprinkle on tahini, rim your cocktail glasses, or top a piece of fish.

Madagascar

Vanilla Beans (Madagascar)

We've been working with the same Vanilla Bean purveyors in Madagascar for over 27 years. These beans are juicy and flavorful, measuring 16-23 cm long. Vanilla Beans are the cured seedpod of a primrose-colored climbing orchid. The beans release their complex, floral aroma when split open. Most commonly used in baking, or paired with chocolate.

France

Herbs de Provence

Herbes de Provence tastes like light.Dry air, warm stone, and herbs brushing against the sun. Rooted in the south of France, this blend is built from hardy Mediterranean herbs — thyme, rosemary, oregano, savory — sometimes softened with lavender for a floral whisper. These herbs are made to withstand heat.They release slowly, blooming in olive oil, roasting gently, and clinging to vegetables, meats, and breads. Herbes de Provence doesn’t shout.It seasons with restraint, bringing clarity, earthiness, and a sense of place. Perfect for roasting, grilling, stews, or simply stirred into oil and left to do its work. A blend for slow summers, open windows, and food that doesn’t need much to be complete.  

South American

Cayenne Pepper

In American cooking, cayenne pepper was added to many dishes; not just for heat, but also for its subtle enhancement of other flavors. In older spice trade definitions, any pepper that was really hot was called “cayenne” this is the pepper that will spark up any dish. When a recipe calls for red pepper, this is the pepper to do the job.

Turkey

Aleppo Pepper

Aleppo chili pepper comes from southern Turkey, near the Syrian town of Aleppo, which is considered one of the culinary meccas of the Mediterranean. Considered the paprika of Turkey, it has a moderate heat level with some fruitiness, mild, cumin-like undertones, and a hint of vinegar and salt. Use it to impart chili flavor in any Middle Eastern or Mediterranean dish. Great on soft scrambled eggs, pizzas, salads, and pasta.