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A fruity pleasantly hot chill native to the village of Aleppo, Syria.
La Boite Spices
A fruity pleasantly hot chill native to the village of Aleppo, Syria.
A warm, versatile spice that pairs especially well with sweet and savoury dishes.
A tart, slightly sweet spice made from dried green mangoes.
A mixture of rose petals, sumac, sesame seeds and spices.
Harmony of rosemary, pepper and salt; perfect for forming a crusty crunch on roasted vegetables and meats.
A sweet, fennel and caraway scented seed.
Intensely aromatic resin that mellows when cooked.
A unique blend of gin botanicals such as juniper and coriander.
One of a family of sweet, somewhat peppery, anise-scented leafy herbs.
An intensely aromatic leaf used to enhance dishes and then, sadly, discard.
Inspired by classic Béarnaise sauce, this vinegar and tarragon spice blend is perfect for fish, grilled meats and salads.
Intensely aromatic resin that mellows wonderfully when cooked; add to when cooking dishes to deepen onion and garlic notes (contains rice flour and may contain traces of wheat) - herbaceous blend or oregano, fennel, tarragon, basil and powdered mastiha (gum mastic).
A slightly bitter, tongue-numbing pepper with a signature tail, in the same family as black pepper but warmer, more floral and resinous.
An unassuming little chile that packs a lot of heat with a touch of acidity and surprising fruitiness.
This salt-based blend, which can be added to just about anything, combines French fleur de sel with a hint of orange peel and fennel seed.
Lemon, fennel and two kinds of coriander are blended with saffron, spices and salt to replicate the ingredients that would be present in the traditional version of an escabeche.
A harissa-inspired dry blend that uses sweet chilies in place of hot peppers along with cumin, spices, garlic and salt.
Black, white, red and green peppercorns are all fruits of the same evergreen climbing vine, just harvested at different times.  Red pepper is picked when fully ripe and has a mildly fruity, rounder and deeper flavour than black peppercorns.
A perfumey spice made from purple flower buds, its hints of mint and citrus are great in desserts and salads.
Dried lavender flowers in this blend represent an expression of a traditional Herbes de Provence, along with basil, fennel and spices.
A heady, anise-scented spice made from the seeds, pollen, and leaves of the entirely edible plant, sweeter and more delicate than regular fennel seeds.
This floral, sweet, and savory, curry-inspired blend, combines turmeric, clove, honey, and fenugreek, and can be enjoyed raw when sprinkled into salads and yogurt, or roasted with vegetables and meats.
This blend has crystallized honey for sweetness, along with saffron for color and lemon for a tart element. Add it to yogurt for breakfast, sprinkle it over fresh fruit, or use it to rim a margarita glass.
A refreshing, peppery family of herbs destined for more than chewing gum and toothpaste.
A black, drop-shaped seed with herbaceous, oregano notes and a toasted onion flavour.  A great alternative to sesame.
A rust-red, mild spice made from ground capsicums,  chosen for their sweet scent and deep flavour.
Two pungent, warm spices come from the same plant; nutmeg is the central kernel.
A variety of warm, herbaceous herbs often better when dried.
Inspired by the bush spices of Australian cuisine, this warm, floral blend of lemon myrtle, Tasmanian pepper, coffee and spices adds a tingly heat to dishes.
This bold combination of onion, mustard, and garlic brings a whole new dimension of flavor to dressings, egg dishes, and even hot dogs.
Tangy, sweet, sour and floral notes can be found in this eight-pepper spice blend.
A  blend of crystallized honey, star anise, cardamom, ginger, cinnamon and spices bring a little heat and a welcoming spiciness to both sweet and savoury dishes.
An astringent, sour spice made from red berries, retains its sour flavor when heated.
An oily and sweet pink berry - not a peppercorn. Naturally oily, they are best ground in a coffee grinder as they will clog a mill.
An herbaceous blend that combines rosemary, mint, basil and spices to bring a fresh and floral element to food.
Sourced from Wakayama Prefecture in Japan, sansho berries deliver a tongue numbing tingle with citrus and floral notes. Try it in Shichimi or in Hot Honey.
Black, white, red, and green peppercorns are all fruits of the same evergreen climbing vine, just harvested at different times and handled in different ways. Many people take black pepper for granted, or buy it pre-ground. This variety of black pepper is bold, round, and slightly sweet.
A spicy blend of cilantro, green chiles, parsley, coriander, garlic, salt and spices.
An interpretation of Ethiopia's traditional berbere blending paprika, cumin, ginger, cayenne, garlic and spices.
Smoked black pepper is bold, round, and slightly sweet, with a strong woodsmoke aroma and flavor.
Honouring the classic sofrito base of Latin cooking, this blend highlights acidic tomato, sweet peppers, savoury onions and spices .
A sweet floral blend of rose petals, cinnamon, cardamom, cumin and spices honours the classic Moroccan ras el hanout.
 A fennel-or anise-scented leafy herb, the star of sauce béarnaise and tartar sauce.
The dried sweet and slightly bitter spice made from small leaves, develops best when cooked or infused in liquids.
A smoky-sweet, mildly hot chile with an unusual drying process, retaining natural oils and humidity.
A warm spice made from the bark of young tree stems.
Named after the Tokyo store where classic "shichimi togarashi" was first created, this blend of sesame seeds, soy sauce powder, orange zest, red chili flakes and spices imparts nutty, citrusy and umami flavours.
Made with Za'atar leaves (sometimes called wild oregano or savoury), sesame seeds, sumac berries and spices, this is a perfect "everything blend" from the Middle East .
La Boite Spices
La Boite Spices
La Boite Spices
La Boite Spices

La Boite

La Boite Spices

$14.00

To create these blends, Lior Lev Sercar uses the best spices from around the world to obtain fresh, aromatic, and powerful flavours.  The blends can be used in many preparations, offering endless possibilities for savoury dishes, creative desserts, and unique cocktails.

La Boite Blends

ANA N.36 - a mixture of rose petals, sumac, sesame seeds and spices

AYALA N.16 - harmony of rosemary, pepper and salt; perfect for forming a crusty crunch on roasted vegetables and meats

BERNISE - inspired by classic Bearnaise sauce, this vinegar, tarragon and onion spice blend is perfect for fish, grilled meats and salads

B-MARLENE -  a unique blend of gin botanicals such as juniper and coriander for the perfect Gin Bloody Mary

CANCALE N.11 - this salt-based blend, which can be added to just about anything, combines French fleur de sel with a hint of orange peel and fennel seed

CHIOS N.27 - intensely aromatic resin that mellows wonderfully when cooked; add to when cooking dishes to deepen onion and garlic notes (contains rice flour and may contain traces of wheat) - herbaceous blend or oregano, fennel, tarragon, basil and powdered mastiha (gum mastic)

ESCABECHE N.25 - lemon, fennel and two kinds of coriander are blended with saffron, spices and salt to replicate the ingredients that would be present in the traditional version of an escabeche

IZAK N.37 - a harissa-inspired dry blend that uses sweet chilies in place of hot peppers along with cumin, spices, garlic and salt

LUBERON N.4 - dried lavender flowers in this blend represent an expression of a traditional Herbes de Provence, along with basil, fennel and spices

MISHMISH N.33 - crystallized honey adds sweetness, along with saffron and lemon for a tart element to this spice blend

O.M.G. - a bold combination of onion, mustard, garlic, salt and spices 

PIERRE POIVRE N.7 - tangy, sweet, sour and floral notes can be found in this eight-pepper spice blend

REIMS N.39 - a blend of crystallized honey, star anise, cardamom, ginger, cinnamon and spices bring a little heat and a welcoming spiciness to both sweet and savoury dishes

SHABAZI N.38 - a spicy blend of cilantro, green chiles, parsley, coriander, garlic, salt and spices 

SHEBA N.40 - an interpretation of Ethiopia's traditional berbere blending paprika, cumin, ginger, cayenne, garlic and spices

TANGIER N.23 - a sweet floral blend of rose petals, cinnamon, cardamom, cumin and spices honours the classic Moroccan ras el hanout

ZA'ATAR - made with Za'atar leaves (sometimes called wild oregano or savoury), sesame seeds, sumac berries and spices, this is a perfect "everything blend" from the Middle East 

The Voyager Blends with Eric Ripert

Famed French Chef Eric Ripert of Manhattan's Le Bernardin & Lior Lev Sercarz of La Boîte have collaborated to bring you the ultimate spice blend for your next culinary journey.


MASSALIS - this floral, sweet and savoury, curry inspired blend combines turmeric, clove, honey, fenugreek and spices

OZ - inspired by the bush spices of Australian cuisine, this warm, floral blend of lemon myrtle, Tasmanian pepper, coffee and spices adds a tingly heat to dishes

RIVIERA HERBS - an herbaceous blend that combines rosemary, mint, basil and spices to bring a fresh and floral element to food

SOFRICO - honouring the classic sofrito base of Latin cooking, this blend highlights acidic tomato, sweet peppers, savoury onions and spices 

YAGENBORI - named after the Tokyo store where classic "shichimi togarashi" was first created, this blend of sesame seeds, soy sauce powder, orange zest, red chili flakes and spices imparts nutty, citrusy and umami flavours
 

Special Edition: 

Sansho Pepper - sourced from Wakayama Prefecture in Japan, sansho berries deliver a tongue numbing tingle with citrus and floral notes

Single Spices:

Aleppo, Allspice, Amchoor, Anise,  Asafoetida, Basil, Bay Leaves, Bird's Eye Chile, Cubeb, Dill Leaf, Kampot Red Pepper, Lavender, Lucknow Fennel, Mint, Nigella, Nutmeg, Oregano, Paprika, Pink Pepper, Rose Petals, Smoked Pepper, Smoked Salt, Tarragon, Tellicherry Black Pepper, Thyme, Urfa, Vietnamese Cinnamon,