Cumin: We grind cumin seeds every week or two, making our version of this staple incredibly fresh. Introduced by the Spanish to Latin America, cumin is one of the world's most widely used spices. Use with beans, chili, curry, lentils and more.

Coriander has a lemony, zesty flavor with notes of sage. It's often used in combination with cumin and features heavily in Latin American and Indian cuisines. Pairs well with chicken, fish and pork as well as sweets, such as baked goods.

Cardamom: The delicate and floral flavor of cardamom lends warmth to pastries and other desserts. The pungent and camphor tones also make this spice a key ingredient in Turkish coffee or Chai Masala.

Aleppo Chile Pepper: This Syrian chile is prized for its oily texture, bright tartness and mild heat. A staple of many Eastern Mediterranean dishes, Aleppo is an excellent addition to roasted chicken, salads, kebabs, roasted potatoes, tomato sauces and pizza.