Collection: Catalog

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.

Gift Card

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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.

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.

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.

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.

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).

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.

Cambodia

Kampot Black Peppercorns

With black and red varieties, Kampot peppers are the first geographically protected crop in Cambodia. The red is rarer, more aromatic, and less spicy than it’s black counterpart. Both have a characteristic sweetness with notes of jasmine that pair well with crab and other seafood.

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.

Worldwide

Garlic, Powder

Powdered garlic is a versatile spice, great for just about any recipe especially garlic bread. Add Garlic Powder to flour or corn meal for browning meats or frying fish.

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. 

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

Plum Sesame

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

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.

Middle Eastern

Sumac

This royal, deep burgundy spice is the unsung taste of the Arab region. With tartness more mild and nuanced than citrus, it is a key ingredient in za’atar and fattoush, but has a sour raspberry note that is delicious with lamb, pomegranate and tomato, labneh and yogurt. Sumac has health benefits including as an antimicrobial, an antioxidant, and to help with digestion.

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.

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🐝

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.

Mediterranean

Oregano Dry

Origanum vulgare Although fresh oregano adds appealing taste, the herb is among a handful that work well dried. Its spicier flavor is balanced nicely by cilantro, and it’s a natural partner for cumin. Oregano goes well with just about any tomato dish. It also compliments vegetables with dominant flavors such as chili, spaghetti sauce, pizza, zucchini, broccoli, cauliflower. The great flavors of garlic, onion, thyme, basil, parsley, and olive oil are common complimentary seasonings to oregano.

India

Malabar Black Peppercorn, Whole

The Malabar Coast of Kerala, India is home to some of the finest pepper farms in the world. Malabar pepper is well balanced with citrus aromas and a medium-hot bite. Your go-to for steaks, stocks, and stews.

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.    

Mediterranean

Coriander Seed, Whole

Coriander is a sweet spice with a lemony taste. It is commonly used in chili and curry dishes. Coriander is used in many different types of cooking such as Central and South American, Middle Eastern, and Indian. It is also used to flavor cookies, pastries, breads, sausages and corned beef and pastrami.

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.

France

Champagne Vinegar

A beautiful addition to greens and vinaigrettes, this vinegar includes the crisp, light accents of Champagne. It's an excellent pantry staple, and starting point for those who are venturing into the world of vinegar.  Contact us to find the flavor you're looking for!

Mediterranean

Crushed Red Pepper

Crushed Red Pepper Flakes are medium hot but not too overwhelming, and add a nice chili flavor to any dish. They taste great with pasta, spaghetti, Asian stir-fry, salads, sauces, casseroles, eggs, marinades.

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.

Tunisia

Orange Blossom Water Maison

Made in house with blossoms we fly in fresh from Tunisia. We extract the flavor of orange blossoms with an heirloom distiller. This water works wonders on the skin if refrigerated. Use in a culinary application by sprinkling on fruit salads, yogurt, or crispy rice dishes. 

USA

Orange Vinegar

With a citrus-forward flavor and bright orange color, this vinegar goes great with a sturdy extra virgin olive oil and can dress everything from salads to grilled fish. All of our house made vinegars are created with a cider vinegar base and the freshest produce available.   Contact us to find the flavor you're looking for!

Worldwide

Onion Powder

Onion powder is a spice made from dried onions that retains some of the pungency and flavor of fresh ones. Use as a sprinkle-on meats or mix into salads, gravies, sauces, cream soups, dips and appetizers. Delicious in mashed potatoes, casseroles and meatloaf.

North American

Chili Vinegar

A medium heat hot sauce with zing. Use as you would any hot sauce to punch up breakfast burritos, veggie bowls, and seafood boils. 

Sri Lanka

Cinnamon, Ceylon

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🐝

Madagascar

Madagascar Wild Peppercorns

A fragrant peppercorn with hints of peppermint and chocolate. Use their long, tail-like stems to press into a bird or roast, or brew them like tea for digestive benefits.

Asian

Cumin Seed, Whole

Cumin is an important ingredient in several 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. This warming seed is a primary taste in curry, and used in some traditional French bread. It pairs well with fava beans and eggplant.