Villa Jerada’s preserved lemons are simply made with Beldi lemons, salt and time, just like the Moroccan culinary tradition. With bright citrus, umami depth and light saltiness, these lemons add a flavorful punch to braises, tagines and dressings. They are packed whole but tender enough to slice easily and use in a variety of dishes. Besides their complex flavor, we also love them for their long shelf stability. It’s no wonder they are popular in North African and Middle Eastern cuisine, and even used medicinally in China and Vietnam.

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Villa Jerada’s Harissa No. 1 is our favorite version of this North African red pepper paste for its bright, complex flavor. While many store-bought varieties have a one-dimensional spicy flavor, this harissa layers acidity and fruitiness with preserved lemons, a touch of vinegar and tomato paste for a lively, tangy condiment. Villa Jerada uses just enough high-quality Moroccan olive oil to make the harissa spreadable and smooth without diluting its flavor, as opposed to conventional brands that contain a high proportion of water and vegetable oil.

Fruity, subtly cumin flavored and only moderately spicy, coarse-ground Aleppo pepper is used throughout Middle Eastern cooking. We use it frequently and consider it a valuable flavoring for all manner of dishes that benefit from a little spark of heat. Villa Jerada’s sourcing is impeccable as these flakes are particularly moist and richly flavored.

Literally translated as “top of the shop,” this Ras El Hanout is a warm, complex, savory North African spice blend that can be a go-to rub for chicken, grilling, or simply mixed with Greek yogurt or softened butter. Every pantry should have a jar. Key ingredients in this blend include saffron, rose petals, grains of paradise, fennel seeds, monk pepper, galangal, orris root, white peppercorns, anise star, lavender, ginger, cinnamon, nutmeg, mace, cardamom and allspice.

A few threads can go a long way of this incredible organic saffron harvested from the Moroccan city of Taliouine, high in the country’s Atlas Mountains. While most saffron is cultivated in the Middle-East, with much of the world’s production coming from Iran, but there’s something so special about Moroccan saffron. It tastes of hay, honey and hibiscus flower, with a lovely aroma that hits you the second you open the jar. Inferior saffron threads are often dry and brittle and crushed to bits by the time you crack open the jar (a sign of lackin freshness) but these are fully intact and look like delicate threads of rich crimson. It’s even placed judiciously in the tin in such a way that prevents breakage. Plus, it’s pure saffron with no fillers—some less quality versions are bulked up with dyed corn silks. Moroccan saffron is some of the most fragrant available—a sweet aroma of honey with a pleasant bitterness. It’s remarkably potent, rich, heady and unmistakably saffron.

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Nutrient-rich black nigella seeds are used throughout North Africa, the Middle East and parts of India and have an earthy-sweet, woodsy and slightly oniony flavor and a subtle bitterness to wake up the palate. Chances are you've already tasted nigella seeds, whether they were sprinkled on Indian naan or Jewish rye bread. We highly recommend toasting the seeds before adding them to recipes to bring out their aroma and nuanced flavors.

Toasted and ground, Black Nigella Seeds perfect for adding aromatic complexity to spice rubs or finishing salts—try them with other earthy flavors like cumin or turmeric. Sprinkle whole nigella seeds over bread before baking as you would sesame. Their crunchy texture makes them a wonderful garnish for everything from salads to soups to avocado toast; they're a wonderful complement for autumnal foods like roasted squash, or use them as an earthy counterpoint for fresh summer vegetables and bright, zesty salad dressings.

• Net Weight: 3.5 ounces
• Ingredients: Nigella Sativa
• Place of Origin: Morocco

A subtle blend of spices used to flavor shawarma, a traditional Middle Eastern meat preparation, this finely textured powder is warm and bright, but not spicy. We always trust Villa Jerada when it comes to well-balanced spice blends, but this mix is extra special since it’s developed from a Syrian family recipe. Earthy-sweet paprika work with onion and cumin to form a grounding savory foundation, punctuated by the bright, almost floral nuttiness of nutmeg. More warmth and depth come through from cozy cinnamon, ginger, cloves and allspice. Cardamom adds a floral sweetness, while black and white pepper yield an earthy kick.

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Chermoula is a North African condiment made with plenty of fresh herbs, spices and preserved lemons. Villa Jerada's version is less herb-forward than traditional versions but just as complex, with a base of savory-sweet sun-dried tomatoes. Parsley and cilantro brighten up the sauce, which has a spreadable texture like tomato paste and is rounded out with warm spices and salty, tangy preserved lemons.
Use Chermoula as a spread for burgers, sandwiches or crostini, or mix into a creamy base such as Greek yogurt, sour cream or mayonnaise for a dip. Smear on grilled meat or fish, thin it out with stock to make braising liquid, or make a vinaigrette with Villa Jerada Chermoula, extra-virgin olive oil and either lemon juice or your vinegar of choice.

Inspired by the popular pork skewer tapas dish, this moruno spice blend is a bright, rich orange with flecks of pale green form a speckling of dried herbs. Oregano and thyme add a fresh quality to it, while a hit of smoky pimento and bright fennel balance out the flavors. Overall, this blend has a wonderful nutty taste with a low, slow burn of heat that’s still pleasant on the palate.

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This finely textured, golden yellow spice blend is subtly flavored, with delicate notes of cumin, coriander and turmeric. There’s a brightness and savory aroma that leans fresher than what you would get from a store-bought garam masala or other popular Middle Eastern or North African spice blends . This “warming” cinnamon character is notably bright—thanks to the lively clove, which yields a lovely pepperiness. The turmeric, cumin and coriander also make an earthy but vibrant base, keeping the other warming spices solidly in the savory realm.