The Best Gifts for Spice Lovers, According to Chefs

“These are a type of Indian peppercorn that is not common in the U.S.,” says chef Sonny Ingui of Urban Farmer in Philadelphia. “They add the same spice as black pepper, but they have a more floral smell and taste. The aroma alone is a great reason to use this spice, but the taste is a surefire way to have people finish every bite of the meal. This peppercorn is versatile and unique enough to make it the focus of a vinaigrette or an addition to a dessert or pickle recipe.”

If they like the Everything But the Bagel seasoning from Trader Joe’s (which has been driving South Korea wild), they’re going to love this version with sprouted buckwheat, which gives the seasoning an incredible crunch. I love it on avocado toast and scrambled eggs, and the jar is really hefty and lovely.

Chef James Wozniuk from Makan in Washington, D.C., raves about this spice blend that his mother gave him once. “The company was founded by two co-workers that loved pizza and wondered what exactly red chile flake was and why it always tasted like cardboard. They source high-quality chiles from around the world to create flavorful and spicy pepper-flake blends.”

These make the best stocking stuffers. You can also buy them by the six-pack. Each passport holds eight coffee-pod-like half-teaspoon servings of their most popular spices, including Cobanero Chili Flakes, Royal Cinnamon, Black Lime, and more.

Spices and dried flowers make incredible gifts for bakers. “Adding spice to a cake has become a form of self-discovery and expression,” says Sweet City Substack author Mahira Rivers, who loves when pastry chefs slip this hibiscus powder into dessert.

“My Croatian friend gifted me a bunch of Vegeta,” says chef Jeff Kim of Nudibranch. “Growing up, I spent night after night at his house and his mom would cook these Croatian dishes with it.” This would be perfect for the home cook who wants to discover essential seasoning blends from around the world.

“There is a fun spice company out of Georgia called Pet Pet that I love,” says chef Ian Boden of Maude and the Bear in Staunton, Virginia. This blend is his favorite — and Boden happens to be an expert in fancy pantry essentials, having previously owned the Staunton Grocery, a small store that stocked esoteric ingredients.

If they like Old Bay, this is an upgrade. This is a combination of Boonville Barn Collective’s California-grown smoky Espelette peppers with garlic, lemon, bay leaf, thyme, mustard, and California dill pollen, which adds a hint of pickle.

“If you want to elevate your seasoning game with a spice blend, this garum salt from Atomic Workshop is a great option. The layers of flavor built around the umami of the anchovy garum base make this a super-versatile way to make something more delicious immediately,” says chef Tyler Fenton of BATA in Tucson.

This is the most delicious way to drink your spices. I’ve been a fan of Anjali’s Cup for years, and I’m devoted to both its powdered chai mixes and its Masala Chai Ultra Concentrate, but this particular tin makes a pretty, long-lasting gift.

This is a chef-driven seasoning blend upgrade by chef Jocelyn Ramirez, with Mexican taco seasonings that might remind you of taco-seasoning packets from the grocery store but are so much better.

Basically all of Spicewalla’s products are blends designed by chefs, and I’m a personal fan of Sam Fore’s spin on Sri Lankan flavors. This set includes her fried-chicken spice, meatball-curry spice, and seafood-curry powder.

Chef Dan Jacobs or Milwaukee’s EsterEv recommends pairing this book with La Boîte’s spices.

Chef Nok Suntaranon’s name is synonymous in Philadelphia with spice, and her forthcoming cookbook would make an excellent gift for home cooks who love fiery Thai dishes.

I love showing up for a dinner party with an interesting beverage, and I’ve been expanding my repertoire beyond wine with Aura Bora’s unusual, spiced, and sometimes spicy seltzers. The lime cardamom is my personal favorite.

This FinaMill is made in collaboration with Burlap & Barrel. The FinaMill is also our pick for the best spice grinder.

I love the gift boxes that Here Here Market puts together, celebrating everything from Black-owned businesses to Chicago restaurants. You can create your own gift box or choose one of their curated ones, like this one, which celebrates James Beard Award–winning chefs’ products from Chicago.

“A suribachi, or Japanese sesame seed grinder, can be used for so much more than sesame seeds but also grinding nuts and seeds to make pralines,” says chef Ryan Ratino of Jont and Bresca in Washington, D.C. “This can also be used to make pesto or vinaigrette.”

I’ve given this set as host and holiday gifts. The blends honor the memory of legendary chef Floyd Cardoz and they’re great for both amateur and professional cooks.

Chef Reem Assil uses this bowl with two concentric circles for za’atar and olive oil, and I think it would make such a nice handmade gift for anyone’s home (mine included).

“A molcajete is a must-have in the kitchen. It’s great for grinding spices or making salsas and guacamole. I like this molcajete from Masienda,” says Fenton. Chef Diego Coconati of Lucina Eatery & Bar in Denver also recommends it and says, “Crushing any spice in the volcanic stone is like transporting yourself to Mexico. They improve with use and age as they absorb spices, which is priceless for any foodie.”

This is one of the best wedding presents my husband and I received when we got married. Our friend filled it with Diaspora Co. spices and salt blends she had made herself from citrus she picked near our wedding venue in the Yucatan.

I first encountered these cups at chef Omar Tate’s Blue Hill at Stone Barns residency and haven’t been able to stop thinking about them. He’s now selling them through Honeysuckle Provisions, the West Philly restaurant he owns with his wife, Cybille Omar-Tate, who made the cups. They’re imbued with history, carrying on the legacy of colonoware, a type of earthenware once created by African Americans in enslaved communities. These cups bear Cybille’s fingerprints and are the perfect organic vessel for salts and spices on the table or next to your stove.

If you feel like your recipient needs help using any of the spices in this guide, or could use some general help in the kitchen, consider getting them online cooking classes run by Jen Carroll of Top Chef fame.