Spices

Spices for every cuisine, from pepper and paprika to sumac, turmeric and mahlep, in whole and grated form.
The collection includes the staples of Greek cuisine — allspice, Ceylon and Indonesian cinnamon, coriander, cumin, rosemary, sweet and hot cloves — along with spices from Middle Eastern and Asian cooking, such as sumac, cardamom, curry and cayenne pepper. There are also ready-made blends, such as vegeta and lemon pepper, for quick seasoning.
Whole spices retain their aroma much longer than ground ones: if you cook often, opt for whole seeds and grind them just before use. Keep them in a closed container, away from light and moisture.