our classic, widely-loved chicken spice is the way to go for roasting and grilling anything from chicken and fish, to mushrooms and zucchini.
2.5 oz mixture of paprika, cumin, coriander, allspice, nutmeg, black pepper, cinnamon, and sea salt.
our falafel spice is a uniquely arabic blend and flavor profile that's versatile and fun to work with. it's perfectly paired with grains and beans, as well as rice, freekeh,...
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1 (2-3 lbs) whole chicken
3 tbl chicken spice
3 tbl yogurt
1 tbl turkish pepper paste
1 tbl extra virgin olive oil
step 1. preheat your oven to 400F.
step 2. make your marinade - mix everything (but the chicken) together.
step 3. coat the chicken well to marinate overnight, but a couple of hours of marination is also great!
step 4. lay out your chicken on a lined baking sheet and bake until the internal temperature reaches 165F. depending on the size of your chicken, this should be at 350-400F for about 90-105 minutes. you’re looking for that golden crispy skin and, most importantly, an internal temperature of 165F.
step 5. slice up the chicken, and enjoy with pita bread and shawramaji toum!
we source all of our spices from jordan and india. we’re committed to using spices that are grown in their native lands to best preserve their true flavors that are dependent on the soil and climates they’re grown in.
how are your spices processed?
we get our spices raw and whole. we then roast, grind, and mix them in-house, so you don’t get a spice mix that has been sitting in a warehouse and then on a shelf for months before it gets to your kitchen.
how do i store spices?
our spice jars are pretty airtight and meant for retaining freshness. we would recommend keeping the jars in your pantry and away from direct sunlight to preserve shelf life.
how long are spices good for?
when spices “expire”, thankfully, there isn’t a health risk if they’re consumed. spices expiring means they have lost their flavor and potency. it’s said that spice blends can retain most of their flavor for up to 2 years, but for maximum freshness and potency, we recommend consuming our ground spices within six months.