{"title":"Mediterranean \u0026 Middle Eastern Spices","description":"\u003cp\u003eZa'atar, sumac, and Mediterranean herb blends — the backbone of Levantine and North African cooking, from shawarma and kebabs to roasted vegetables and grilled lamb.\u003c\/p\u003e\n\u003cdiv class=\"bodega-related\"\u003e\n\u003cp\u003e\u003cstrong\u003eExplore more collections:\u003c\/strong\u003e \u003ca href=\"\/collections\/indian-spices-curry\"\u003eIndian Spices \u0026amp; Curry\u003c\/a\u003e · \u003ca href=\"\/collections\/marinades-cooking-sauces\"\u003eMarinades \u0026amp; Cooking Sauces\u003c\/a\u003e · \u003ca href=\"\/collections\/bbq-grilling-rubs\"\u003eBBQ \u0026amp; Grilling Rubs\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/recipes\"\u003eRecipes \u0026amp; how-to guides →\u003c\/a\u003e · \u003ca href=\"\/collections\/easy-meal-prep\"\u003eEasy Meal Prep →\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"black-garlic-black-truffle-sea-salt-bundle","title":"Badia Black Garlic Seasoning \u0026 Black Truffle Sea Salt Bundle","description":"\u003cp\u003eTwo finishing-grade seasonings built around deep, fermented, earthy notes. Together they turn simple proteins, vegetables, and starches into something with restaurant-level depth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAll-Purpose Black Garlic Seasoning, made with aged black garlic for sweet, molasses-like umami across rubs, dressings, and roasted vegetables. Black Truffle Sea Salt, a flaky finishing salt carrying real black truffle aroma for eggs, popcorn, pasta, and steak.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub the Black Garlic into ribeyes, short ribs, or whole roasted cauliflower before they hit the heat, then finish at the table with a pinch of Black Truffle Sea Salt. Stir Black Garlic into mayo or aioli for burgers and sandwiches. Shower the truffle salt over fresh pasta, risotto, scrambled eggs, mashed potatoes, or a wedge of warm focaccia. Combine both in a compound butter for steak or roasted mushrooms.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHome cooks chasing a more indulgent everyday plate — Mediterranean, Italian, and modern American dishes where one well-placed pinch changes the whole meal.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Elevated finishing — steaks, roasted vegetables, pasta, eggs, and creamy risottos.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101282857323,"sku":"BGT-02","price":18.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Badia-Black-Garlic-and-Black-Truffle-Bundle-Pack-of-2.png?v=1748978167"},{"product_id":"minced-garlic-flavor-bundle","title":"Badia Red Chili, Lemon Basil, Parsley, Black \u0026 Olive Oil Minced Garlic Bundle","description":"\u003cp\u003eA working set of pre-minced garlic jars — five flavor directions ready to spoon straight into the pan. No peeling, no chopping, no waste. Use them to start a sauté, finish a pasta, or anchor a marinade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMinced Garlic with Red Chili Pepper (8 oz) for arrabbiata, shrimp scampi, and chile-garlic oils. Minced Garlic with Lemon Basil (8 oz) for white fish, chicken piccata, and bright vinaigrettes. Minced Garlic with Parsley (8 oz) for gremolata, scampi, garlic bread, and Mediterranean rice. Minced Black Garlic in Water (8 oz) for deep, molasses-sweet umami in dressings, butters, and braises. Minced Garlic in Olive Oil (8 oz) as the everyday workhorse for sautés, sauces, and soffritto.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStart most dishes with a teaspoon of the olive oil garlic in a warm pan. Add red chili garlic for heat-forward pastas and shrimp. Finish bright dishes — fish, salads, roasted vegetables — with lemon basil or parsley garlic off the heat to keep them vivid. Stir black garlic into compound butter, aioli, vinaigrettes, or beef braises for low, savory depth. Layered together, they replace a cutting board's worth of prep.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWeeknight cooks, Mediterranean and Italian kitchens, anyone who cooks daily and wants garlic in five usable directions without reaching for a knife.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday Mediterranean cooking — pasta, sautéed vegetables, marinades, and quick skillet dinners.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101285937515,"sku":"MG-05","price":18.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaMincedGarlicFivePack-1.jpg?v=1748978222"},{"product_id":"olive-oil-extra-virgin-100-ml-3-3-fl-oz","title":"Badia Extra Virgin Olive Oil, 100 ml","description":"\u003cp\u003eExtra virgin olive oil in a 100 ml bottle — cold-pressed from olives, with the grassy, slightly peppery character that defines the Mediterranean pantry. A compact size for small kitchens, travel, gifting, or keeping a fresh bottle next to the stove instead of a large one going stale.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour into a cold skillet, warm over medium heat, then add aromatics for a sauté. Toss with vegetables before roasting at 400°F for crisp edges. Whisk with vinegar, salt, and pepper for a fast vinaigrette. Drizzle raw over finished pasta, grilled fish, hummus, tomatoes, or warm bread to keep the flavor bright.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSautéed garlic and shrimp, sheet-pan vegetables, roasted potatoes, pasta aglio e olio, Caprese salad, bruschetta, marinades for chicken and fish, pesto, white bean dips, finishing drizzle on soups and grain bowls.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSkips measuring solid fats and waiting for butter to melt — oil pours, coats, and heats instantly. The small bottle stays fresh through use, since olive oil degrades faster once exposed to light, air, and time. Keeps a clean, single-ingredient fat in arm's reach for both cooking and finishing.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101286691179,"sku":"33844004446","price":5.71,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844004446-2.jpg?v=1748978237"},{"product_id":"olive-oil-extra-virgin-1-liter-33-fl-oz","title":"Badia Extra Virgin Olive Oil, 1 L","description":"\u003cp\u003eCold-pressed extra virgin olive oil in a one-liter bottle — the everyday workhorse for Mediterranean cooking and the finishing drizzle that pulls a dish together. Fruity, peppery, ready to pour without measuring spoons or fuss.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e Pour a steady stream into a hot skillet before garlic and onions hit the pan. Toss roasting vegetables on the sheet pan, then drizzle again after they come out. Whisk three parts oil to one part vinegar for a fast vinaigrette. Finish soups, beans, grilled fish, and warm bread with a raw pour straight from the bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e Sauté for sofrito, soffritto, and mirepoix. Roast potatoes, peppers, eggplant, and chicken thighs. Dress salads, grain bowls, and tomatoes. Confit garlic. Brush flatbreads before the oven. Drizzle over hummus, labneh, and burrata.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e A liter keeps the oil where you cook — next to the stove, not buried in a pantry. The size covers daily sautéing, roasting sheet pans, and finishing without running out mid-recipe, and the wide-mouth pour gives you control whether you need a tablespoon or a full coat across a roasting tray. One bottle, every step from raw to plate.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101286756715,"sku":"33844004248","price":35.63,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844004248.jpg?v=1748978241"},{"product_id":"thyme-leaves-whole-8-oz","title":"Badia Thyme Leaves Whole, 8 oz","description":"\u003cp\u003eWhole thyme leaves are the small, gray-green leaves of \u003cem\u003eThymus vulgaris\u003c\/em\u003e, dried off the stem and ready to use — earthy, slightly minty, with a resinous backbone that holds up to long cooking. The 8 oz size is built for cooks who run jerk rubs, stew pots, and roasting pans on repeat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEssential in Jamaican jerk chicken and pork, Caribbean brown stew chicken, oxtail, curry goat, and rice and peas. Across the Mediterranean, work it into Provençal herb rubs for roast lamb and chicken, tomato-based braises, white bean stews, and za'atar-adjacent blends. Also at home in gumbo, étouffée, clam chowder, beef bourguignon, and roasted root vegetables.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThyme is non-negotiable in Jamaican cooking — it goes into nearly every savory pot, from green seasoning to brown stew. In the Mediterranean, it anchors the Provençal kitchen and runs through Greek, Lebanese, and Italian roasts. It's the herb that signals slow cooking and confident seasoning across both cuisines.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdd whole thyme leaves early in stews and braises so they soften and release oils into the liquid. For roasts, rub them into the meat with salt and oil the night before — the leaves rehydrate against the surface and crisp into the crust.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101295440235,"sku":"33844005627","price":7.12,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844005627.jpg?v=1748978395"},{"product_id":"thyme-leaves-0-5-oz","title":"Badia Thyme Leaves, 0.5 oz","description":"\u003cp\u003eWhole thyme leaves are the small, gray-green leaves of \u003cem\u003eThymus vulgaris\u003c\/em\u003e, dried off the stem and ready to use — earthy, slightly minty, with a resinous backbone that holds up to long cooking. The 0.5 oz size keeps a fresh jar within reach for occasional cooks and tight spice drawers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEssential in Jamaican jerk chicken and pork, Caribbean brown stew chicken, oxtail, curry goat, and rice and peas. Across the Mediterranean, work it into Provençal herb rubs for roast lamb and chicken, tomato-based braises, white bean stews, and za'atar-adjacent blends. Also at home in gumbo, étouffée, clam chowder, beef bourguignon, and roasted root vegetables.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThyme is non-negotiable in Jamaican cooking — it goes into nearly every savory pot, from green seasoning to brown stew. In the Mediterranean, it anchors the Provençal kitchen and runs through Greek, Lebanese, and Italian roasts. It's the herb that signals slow cooking and confident seasoning across both cuisines.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdd whole thyme leaves early in stews and braises so they soften and release oils into the liquid. For roasts, rub them into the meat with salt and oil the night before — the leaves rehydrate against the surface and crisp into the crust.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101295538539,"sku":"33844002091","price":1.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844002091-1.jpg?v=1748978398"},{"product_id":"sesame-seed-hulled-black-16-oz","title":"Badia Black Hulled Sesame Seed, 16 oz","description":"\u003cp\u003eBlack sesame seeds bring nuttier, earthier depth than white — the seed that finishes Japanese onigiri, dresses Chinese cold noodles, and grinds into the kuro goma fillings of mochi and ice cream. Visually dramatic, with a more pronounced toasted flavor.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSprinkle over sushi rolls, poke bowls, and seared tuna. Press onto the crust of ahi before searing. Stir into furikake with nori and bonito, or grind into gomashio with sea salt for rice bowls. In Chinese kitchens, fold into tang yuan filling with sugar and lard, or scatter over scallion pancakes and cold sesame noodles. Middle Eastern cooks blend the black seeds into darker tahini and halva. Roll mochi, energy balls, and shortbread in them for contrast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIndispensable in Japanese, Korean, and Chinese pastry and savory work, where the darker color is a deliberate design choice on white rice, pale fish, or milky desserts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast in a dry skillet over medium heat, shaking constantly, until they smell intensely nutty — about two minutes. You can't go by color since they're already black, so trust your nose and the faint popping sound.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101298454891,"sku":"33844007874","price":9.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844007874-1.jpg?v=1748978449"},{"product_id":"sesame-seed-hulled-16-oz","title":"Badia Hulled Sesame Seed, 16 oz","description":"\u003cp\u003eHulled white sesame seeds — the everyday pantry seed for Chinese, Japanese, and Middle Eastern cooking. Hulling removes the bitter outer coat, leaving a clean, sweet, nutty seed that toasts to gold and grinds smooth into tahini.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGrind into tahini for hummus, baba ganoush, and halva. Coat the outside of sesame chicken, sesame balls (jian dui), and sesame shrimp toast. Sprinkle over stir-fried bok choy, cold sesame noodles, and bibimbap. Press onto burger buns, bagels, and bread sticks before baking. Toast and crush into furikake, dukkah, or za'atar. Stir into honey for sesame brittle and Greek pasteli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe neutral, universal sesame — at home in tahini-based Levantine cooking, Chinese stir-fries and dim sum, Japanese rice toppings, and Korean banchan. The 16 oz size is the working pantry quantity for anyone making tahini or baking sesame breads regularly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor homemade tahini, toast the seeds gently until just blonde — not brown — then blend with a neutral oil in stages. Over-toasting turns the paste bitter and gritty.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101298618731,"sku":"33844005955","price":9.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844005955.jpg?v=1748978452"},{"product_id":"sesame-seed-hulled-1-5-oz","title":"Badia Hulled Sesame Seed, 1.5 oz","description":"\u003cp\u003eHulled white sesame seeds in a small jar — the right size when you need them for a single batch of sesame chicken, a tray of bagels, or a jar of homemade za'atar without committing to a full pound.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCoat chicken or tofu for sesame chicken and sesame tofu. Sprinkle over stir-fried greens, cold soba, and steamed dumplings. Toast and fold into za'atar with sumac, thyme, and salt for sprinkling on labneh, flatbread, and roasted vegetables. Press onto burger buns, challah, and breadsticks before baking. Stir into honey-soy glazes for salmon, or toast and scatter over rice bowls and salads. Grind small amounts into fresh tahini for dressings.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHulled white sesame is the universal seed — Chinese stir-fries and sweets, Japanese rice toppings, Korean banchan, and the Levantine tahini-based pantry of hummus, halva, and tahini sauce. This size keeps the seeds fresh for cooks who use them occasionally rather than daily.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast just before using. Sesame oils oxidize fast once warmed, so a small batch toasted in a dry pan minutes before serving tastes dramatically nuttier than seeds toasted and stored.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101299011947,"sku":"33844000653","price":1.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000653-1-1.jpg?v=1748978455"},{"product_id":"sesame-seed-hulled-4-5-oz","title":"Badia Hulled Sesame Seed, 4.5 oz","description":"\u003cp\u003eHulled sesame seeds with the outer husk removed, leaving a pale ivory seed that's milder, sweeter, and less bitter than the natural variety. Toasting in a dry pan unlocks a deep nutty aroma that defines dishes across East Asia and the Middle East.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGround into tahini for hummus and baba ganoush. Pressed into the crust of Chinese sesame chicken and stir-fried green beans. Folded into Japanese gomae spinach, sprinkled over sushi rolls, or pounded with salt for gomashio. Topping for burger buns, bagels, lavash, and simit. Stirred into Korean banchan dressings.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA staple in Chinese, Japanese, Korean, and Levantine kitchens. Hulled seeds are preferred when you want clean nuttiness without the slight bitterness of the hull — essential for tahini, halva, and refined pastry work. Cooks reach for them whenever a dish needs visible garnish that also delivers flavor.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast in a dry skillet over medium heat, shaking constantly, until they turn golden and start to jump — about 3 minutes. Pull them off immediately; carryover heat will burn them in seconds.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101299077483,"sku":"33844001414","price":3.84,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844001414-1-1.jpg?v=1748978458"},{"product_id":"organic-rosemary-leaves-1-oz","title":"Badia Organic Rosemary Leaves, 1 oz","description":"\u003cp\u003eCertified organic rosemary leaves — the resinous, pine-scented herb that anchors Mediterranean and Italian cooking. Whole dried needles hold their oils longer than ground rosemary and bloom when crushed between your fingers or steeped in hot fat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTucked under the skin of roast chicken and lamb. Crushed into focaccia dough with flaky salt and olive oil. Branches laid across roasting potatoes, carrots, and parsnips. Infused into olive oil for bruschetta, steeped in cream for panna cotta, or simmered with white beans in Tuscan ribollita. A defining note in porchetta rubs and lamb chops scottadito.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIndispensable across the northern Mediterranean — Tuscan, Ligurian, Provençal, and Catalan cooks lean on it for roasted meats and rustic breads. Pairs naturally with garlic, lemon zest, anchovy, and red wine. The piney resin holds up to long roasting where softer herbs would disappear.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBruise the leaves in a mortar with coarse salt before rubbing onto meat — it breaks the waxy coating and releases the oils that would otherwise stay locked inside during a quick sear.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101299601771,"sku":"33844001667","price":4.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaOrganicRosmaryLeaves1oz.jpg?v=1748978469"},{"product_id":"garlic-parsley-5-oz","title":"Badia Garlic \u0026 Parsley Seasoning, 5 oz","description":"\u003cp\u003eGarlic \u0026amp; Parsley Seasoning is the two-ingredient backbone of Italian and Mediterranean home cooking — dehydrated garlic granules cut with bright, grassy parsley flakes. It's the seasoning that turns olive oil into a finishing sauce, butter into a bread spread, and weeknight chicken into something worth plating.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStir into softened butter for garlic bread on a split baguette. Toss with olive oil, lemon, and roasted potatoes or broccoli. Season chicken cutlets before they hit the pan for piccata or Milanese. Finish baked clams, shrimp scampi, and mussels marinara. Sprinkle over focaccia dough before the second rise, or over pizza after it leaves the oven.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is the shaker that lives next to the stove in Italian and Italian-American kitchens — the shortcut for cooks who would otherwise mince garlic and chop parsley for every dish. It also carries Mediterranean staples: Greek roasted potatoes, Spanish gambas al ajillo, and Provençal vegetable gratins.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBloom it in warm olive oil for 30 seconds off-heat before tossing with pasta or drizzling over grilled bread. The oil rehydrates the garlic and parsley and pulls their flavor forward — closer to fresh than dried.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101300781419,"sku":"33844004033","price":4.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844004033-1-1.jpg?v=1748978491"},{"product_id":"basil-5-oz","title":"Badia Basil Spice, 0.5 oz","description":"\u003cp\u003eDried basil is the sweet, slightly minty leaf that defines Italian red sauce. It holds its flavor through long simmers in ways fresh basil can't, which is why it belongs in the sauce pot and the pizza dough — not the garnish bowl.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStir into marinara, Sunday gravy, and slow-simmered Bolognese. Season pizza sauce and sprinkle over the crust before baking. Add to meatballs, sausage stuffing, and baked ziti. Whisk into vinaigrettes for caprese-style tomato salads, or into ricotta for lasagna and stuffed shells. Essential in minestrone and pasta e fagioli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDried basil is the workhorse of Italian and Italian-American cooking — the leaf that goes into the sauce that simmers for hours. It's also a Mediterranean staple in Provençal herb blends and Greek tomato-based stews. Fresh basil finishes the dish; dried basil builds it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdd dried basil early in the simmer so it has time to rehydrate and release its oils into the sauce. Save fresh basil, torn by hand, for the final minute off the heat.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101300846955,"sku":"33844000721","price":1.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844000721.jpg?v=1748978494"},{"product_id":"anise-seed-0-5-oz","title":"Badia Anise Seed, 0.5 oz","description":"\u003cp\u003eAnise seed carries the warm, sweet licorice note that runs through Mediterranean baking and after-dinner drinks. The flavor sits between fennel and star anise — softer, more floral — and it works as readily in a cookie as in a braise.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFold into pizzelle, biscotti, springerle, and Italian Easter bread. Crush into pork sausage and meatball mixes. Steep in syrups for poached pears and figs. Toast and grind into spice rubs for roast pork shoulder. Add a pinch to tomato sauces for sausage-and-pepper subs, or to fish stews like bouillabaisse where it echoes the pastis.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEssential in Italian baking — particularly through the Christmas and Easter seasons — and across the broader Mediterranean: Spanish anís cookies, French pain d'anis, Greek paximadia, and Lebanese ka'ak. It's also the flavor behind ouzo, sambuca, and arak, which is why it belongs in any dish meant to pair with them.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast the seeds in a dry skillet for 30 seconds before crushing. Heat wakes up the volatile oils and turns the licorice note from sharp to round.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101301010795,"sku":"33844000288","price":1.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000288-1.jpg?v=1748978497"},{"product_id":"juniper-berries-12-oz","title":"Badia Juniper Berries Spice, 12 oz","description":"\u003cp\u003eJuniper berries are the dark blue-purple cones from the juniper shrub, with a piney, resinous bite and faint citrus edge. They define game cookery and Northern European braises, and they're the botanical that gives gin its signature lift. A 12 oz jar gives serious cooks room to work them into long-simmered dishes and dry cures.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrush a tablespoon into venison, boar, or duck braises with red wine and bay. Layer into sauerkraut and choucroute garnie alongside caraway and clove. Build a dry cure for gravlax or pork belly with salt, sugar, and crushed berries. Drop a few whole into the cavity of a roasting chicken or game bird. Steep into pickling brines for cabbage, beets, and stone fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEssential across Alsatian, German, Scandinavian, and Northern Italian kitchens — anywhere game, cured pork, and fermented cabbage anchor the table. Mediterranean cooks reach for them when wild boar or rabbit hits the stove. They're also the workhorse aromatic behind house-infused gin and aquavit projects.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrack the berries with the flat of a knife before adding them to a braise. The skins are tough and release flavor slowly — bruising opens them up so the resin and citrus notes infuse the liquid in the first hour, not the last.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101303796075,"sku":"33844009021","price":19.43,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaJuniper12oz.jpg?v=1748978547"},{"product_id":"oregano-ground-12-oz","title":"Badia Oregano Ground Spice, 12 oz","description":"\u003cp\u003eGround oregano is the dried, milled leaf of the oregano plant — sharp, herbaceous, and slightly peppery, with a directness that whole-leaf can't match. Ground form distributes evenly through rubs, sauces, and dough, putting flavor on every bite. A 12 oz jar is the working size for households that cook Mediterranean, Italian, and Mexican on regular rotation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStir into pizza and marinara sauce, meatballs, and lasagna fillings. Rub onto lamb chops, chicken thighs, and pork loin with garlic, lemon, and olive oil for Greek-style roasting. Blend into taco seasoning, chili powder mixes, and adobo rubs for carne asada and pollo asado. Sprinkle over Greek salad, feta, grilled vegetables, and white beans. Mix into pinto beans, refried beans, and red chile sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOne of the rare herbs that anchors three major cuisines at once. Italian cooks lean on it for tomato sauces and grilled meats; Greek and broader Mediterranean kitchens build souvlaki, lemon-roasted chicken, and bean dishes around it; Mexican cooks treat it as essential to pozole, birria, salsa roja, and bean pots.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub ground oregano between your palms over the pan before it goes in. The friction and warmth release its volatile oils so the aroma hits the dish, not the cutting board.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101307138411,"sku":"33844005399","price":10.67,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844005399.jpg?v=1748978600"},{"product_id":"zaatar-4-oz","title":"Badia Za'atar Seasoning, 4 oz","description":"\u003cp\u003eZa'atar is the defining herb blend of the Levant — wild thyme, toasted sesame seeds, sumac, and salt, ground to a coarse, fragrant mix. Tangy from the sumac, nutty from the sesame, herbal and slightly savory. It is breakfast, snack, and dinner across Lebanon, Syria, Jordan, and Palestine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eManakish za'atar — flatbread brushed with olive oil and za'atar, baked until the edges crisp. Sprinkled over labneh with a pool of olive oil, dusted on hummus, rubbed onto chicken and lamb before roasting, tossed with roasted cauliflower or chickpeas, and stirred into yogurt dips. Mixed with olive oil as a dip for warm pita.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCentral to Middle Eastern and Mediterranean home cooking, where it appears at the breakfast table alongside olives, cheese, and bread, then again at dinner as a finishing seasoning on grilled meats and roasted vegetables. Cooks reach for it whenever a dish needs brightness, herbal lift, and a tangy edge in one step.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMix three parts za'atar with one part good olive oil to make a spreadable paste — brush it on flatbread before baking, or use it as a marinade for chicken thighs before grilling.\u003c\/p\u003e\u003cp\u003eShips from our Doral, FL facility.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101310841195,"sku":"33844000905","price":4.63,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000905-1.jpg?v=1748978664"},{"product_id":"pine-nuts-1-oz","title":"Badia Pine Nuts, 1 oz","description":"\u003cp\u003eBadia Pine Nuts are the small, resin-sweet kernels that define Italian and broader Mediterranean cooking — buttery when raw, deeply nutty once toasted. The 1 oz pack runs $4.15 per ounce, the strongest unit price across the sizes offered.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe non-negotiable nut in Genovese pesto, pounded with basil, garlic, Parmigiano, and olive oil. Toast and scatter over roasted squash, ricotta toast, or burrata. Fold into pasta with raisins, anchovy, and chard for Sicilian pasta con le sarde. Bake into pignoli cookies, or finish spinach sautéed with garlic and currants.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePine nuts cross Liguria, Sicily, Lebanon, and Turkey — essential in pesto, kibbeh stuffing, lahmajoun, and rice pilafs studded through Mediterranean tables. When a recipe calls for pinoli, pignoli, or snobar, this is what it means.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast in a dry skillet over medium-low heat, shaking constantly, until just golden — about two minutes. They go from pale to burnt in seconds, and burnt pine nuts turn an entire pesto bitter.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101311922539,"sku":"33844000684","price":4.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000684.jpg?v=1748978684"},{"product_id":"fennel-seed-1-5-oz","title":"Badia Fennel Seed, 1.5 oz","description":"\u003cp\u003eBadia Fennel Seed is the licorice-sweet, slightly grassy seed of the fennel plant — a defining note in Italian sausage, the cooling finish at the end of an Indian meal, and the perfume in Mediterranean fish stews. The 1.5 oz jar runs $1.61 per ounce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrush into ground pork for Italian sausage, meatballs, and ragù alla Bolognese. Toast and crack over focaccia or roasted pork loin. Steep whole seeds in hot water for a fragrant after-dinner tea, or chew with sugar crystals as mukhwas after a meal. Add to French bouillabaisse and Provençal fish broth, or toast into Indian panch phoron alongside cumin, mustard, nigella, and fenugreek.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThree traditions claim it. Italians use it in salumi and porchetta. South Indian cooks (where it's called saunf) work it into Chettinad curries and traditional after-meal spice blends. Provençal kitchens lean on it for seafood.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast whole seeds in a dry pan until fragrant, then crack with the side of a knife before adding to ground meat. Whole seeds disappear; cracked ones release oil into every bite.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101312774507,"sku":"33844006716","price":2.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844006716.jpg?v=1748978698"},{"product_id":"coriander-seed-12-oz","title":"Badia Coriander Seed, 12 oz","description":"\u003cp\u003eBadia Coriander Seed is the dried fruit of the cilantro plant — citrusy, floral, gently sweet, with none of the soapy edge some find in the fresh leaf. The 12 oz jar runs $0.62 per ounce, sized for cooks who toast and grind their own.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast and grind for Indian garam masala, sambar powder, and the base of chana masala or dal. Crack into Mexican adobos and pozole, or rub onto carnitas before braising. Work into Middle Eastern dukkah with sesame, hazelnut, and cumin; pound into harissa; or stir into Lebanese kibbeh. Roast onto carrots and beets to draw out the sweetness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOne of the rare spices essential across three traditions at once — South Asian curries, Mexican mole and adobo, and Levantine spice pastes all lean on it. When a recipe says ground coriander, the difference between pre-ground and freshly toasted is the difference between flat and floral.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast whole seeds in a dry skillet until they smell like orange peel — about 90 seconds — then grind. The lemon-floral oils only wake up with heat, and they fade within a week of grinding.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101313266027,"sku":"33844005801","price":7.44,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844005801.jpg?v=1748978704"},{"product_id":"pink-peppercorn-whole-9-oz","title":"Badia Whole Pink Peppercorn, 9 oz","description":"\u003cp\u003eBadia Whole Pink Peppercorns are the dried berries of the Brazilian pepper tree — not true pepper, but a rose-colored, brittle berry with a sweet, piney, faintly resinous heat. The 9 oz jar runs $3.20 per ounce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrack over seared duck breast, salmon gravlax, or beef carpaccio. Grind into French steak au poivre with green and black peppercorns for color and floral lift. Sprinkle whole over goat cheese, burrata, or strawberry salads. Crush into vinaigrettes for citrus and beet salads, or infuse into gin cocktails and pickling brines.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA signature of modern French cuisine and Mediterranean plating — the pop of color on a white plate, and the sweet-spicy counterpoint to rich proteins and fresh cheese. The classic three-color peppercorn finish on steak frites depends on this berry.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrush gently with the flat of a knife rather than grinding. Pink peppercorns are hollow and brittle — full pressure pulverizes them into dust and loses both the pop and the floral aroma you paid for.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101313364331,"sku":"33844005139","price":28.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaPinkPepper9oz.jpg?v=1748978708"},{"product_id":"peppercorn-melange-16-oz","title":"Badia Peppercorn Melange Spice, 16 oz","description":"\u003cp\u003eBadia Peppercorn Melange is the four-color blend — black, white, green, and pink — that defines the French pepper mill and the steakhouse table. Each berry brings its own register: black for heat, white for earth, green for grassiness, pink for floral sweetness. The 16 oz jar runs $1.35 per ounce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLoad a grinder and finish steak au poivre, peppercorn-crusted filet, or grilled lamb chops. Crack onto roast chicken, pork tenderloin, and seared tuna. Crush into beurre blanc, brandy cream pan sauces, and Dijon vinaigrettes. Grind over scrambled eggs, cacio e pepe, and goat cheese toasts. Toss whole into court bouillon, pickling brines, and beef stock.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe melange is French in origin and Mediterranean in reach — the default mill at bistros from Lyon to Nice, and the finishing pepper on white-tablecloth proteins worldwide. When a recipe calls for mignonette pepper or quatre-poivres, this is it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSet your grinder coarse and pepper proteins after searing, not before. Cracked over hot meat, the green and pink berries release their floral oils; ground in advance, those notes burn off in the pan.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101313495403,"sku":"33844006945","price":21.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaPeppercorn16oz.jpg?v=1748978711"},{"product_id":"green-peppercorn-whole-9-oz","title":"Badia Green Peppercorn Whole, 9 oz","description":"\u003cp\u003eGreen peppercorns are unripe \u003cem\u003ePiper nigrum\u003c\/em\u003e berries with a fresh, herbaceous heat — sharper and brighter than black pepper, without the smoky depth. Whole and freeze-dried, they rehydrate into the soft, popping berries that define French steak \u003cem\u003eau poivre vert\u003c\/em\u003e and the creamy green peppercorn sauces of bistro cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrush into a crust for filet mignon or duck breast. Simmer whole in cream, brandy, and demi-glace for steak sauce. Stir into pâté, terrines, and country-style charcuterie. Float in Thai green curry, drop into pickling brines, or muddle into gin cocktails for a peppery lift.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEssential to classic French sauce work — \u003cem\u003esauce au poivre vert\u003c\/em\u003e, \u003cem\u003emagret de canard\u003c\/em\u003e, and creamy mustard reductions. In Southeast Asia, fresh green peppercorns season jungle curries and stir-fries; the dried form delivers the same grassy bite when fresh aren't available. Mediterranean cooks crack them over carpaccio, smoked fish, and soft cheeses.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRehydrate in warm brandy or stock for 10 minutes before adding to a pan sauce — they plump back to a tender pop and release their full aromatic oil into the liquid.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101313692011,"sku":"33844005122","price":28.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaGreenPepper9oz.jpg?v=1748978714"},{"product_id":"parsley-flakes-12-oz","title":"Badia Parsley Flakes, 12 oz","description":"\u003cp\u003eDried parsley flakes — flat-leaf parsley dehydrated to preserve its grassy, slightly peppery note. The workhorse green of Italian and Mediterranean kitchens, ready to season, finish, or build flavor into anything from meatballs to garlic bread without the wilt of fresh herb.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFold into meatballs, polpette, and Italian sausage. Stir into ricotta for lasagna and stuffed shells. Mix with garlic and butter for garlic bread, scampi, and escargot. Sprinkle over pasta aglio e olio, chicken piccata, tabbouleh, fattoush, chimichurri, and herb-roasted potatoes. Season breadcrumbs for cutlets and baked clams.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eItalian cooks lean on parsley more than basil for everyday savory work — it's the green in \u003cem\u003egremolata\u003c\/em\u003e over osso buco, in \u003cem\u003esalsa verde\u003c\/em\u003e for boiled meats, and folded through nearly every \u003cem\u003esoffritto\u003c\/em\u003e-based ragù. Across the Mediterranean it anchors Lebanese tabbouleh, Greek keftedes, and Spanish \u003cem\u003esalsa verde\u003c\/em\u003e for fish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBloom flakes in warm oil or butter for 30 seconds before adding other ingredients — heat releases the chlorophyll aroma and gives dried parsley a fresher, brighter character closer to chopped.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101314019691,"sku":"33844006037","price":17.28,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Parsley-12-oz.jpg?v=1748978720"},{"product_id":"parsley-flakes-2-oz","title":"Badia Parsley Flakes, 2 oz","description":"\u003cp\u003eDried flat-leaf parsley flakes — the everyday green of Italian and Mediterranean cooking, with a grassy, mildly peppery flavor that holds up in long simmers and finishes cleanly over hot plates. The 2 oz size keeps a small kitchen stocked without the herb losing color in storage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWork into meatballs, meatloaf, and Italian sausage. Stir into ricotta filling for stuffed shells and lasagna. Combine with garlic and melted butter for garlic bread, shrimp scampi, and snail butter. Finish pasta aglio e olio, chicken piccata, herb potatoes, and tabbouleh. Season breadcrumb coatings for cutlets and baked seafood.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eItalian kitchens reach for parsley constantly — it's the herb in \u003cem\u003egremolata\u003c\/em\u003e over osso buco, in \u003cem\u003esalsa verde\u003c\/em\u003e for bollito misto, and folded through nearly every red sauce. It carries the green note of Lebanese tabbouleh, Greek keftedes, and Spanish parsley sauces for white fish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdd flakes to the pan a minute before serving, not at the start — a brief warm-through revives the aroma, while long cooking dulls the chlorophyll and turns the flavor flat.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101314216299,"sku":"33844005429","price":4.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844005429-2.jpg?v=1748978723"},{"product_id":"dill-seed-whole-14-oz","title":"Badia Dill Seed Whole, 14 oz","description":"\u003cp\u003eWhole dill seed with the bright, slightly bitter, caraway-adjacent edge that defines pickled cucumbers, rye breads, and Eastern Mediterranean rice pilafs. Smaller and more pungent than fennel, it carries the herbal-anise note that turns brines, breads, and yogurt sauces into something recognizable.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDrop a teaspoon into the brine for kosher dills, half-sours, and pickled beets. Toast and grind into Lebanese rice with lamb, Greek spanakopita filling, or Turkish börek. Crush over labneh, tzatziki, and cucumber-yogurt raitas. Bake into seeded rye, soda bread, and savory scones. Add whole to potato salads, beet borscht, and slow-braised cabbage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEssential across Scandinavian, Eastern European, and Greek kitchens — and a quiet workhorse in Gujarati pickling and Iranian baghali polo. Whenever a dish leans on cucumber, cabbage, beet, potato, or fresh-water fish, dill seed belongs in the conversation. It is the spice that makes a pickle taste like a pickle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDry-toast in a pan for 30 seconds until fragrant, then crush with the flat of a knife before adding to yogurt sauces or rice. Toasting unlocks the citrus-pine top notes; crushing — not grinding — keeps the texture honest.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101316772203,"sku":"33844005832","price":7.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Dill-Weed-Whole-14-oz.jpg?v=1748978770"},{"product_id":"italian-seasoning-mediterranean-blend-5-oz","title":"Badia Italian Seasoning Mediterranean Blend, 5 oz","description":"\u003cp\u003eThe Mediterranean herb blend that defines red sauce and Roman-style cooking — oregano, basil, marjoram, thyme, rosemary, and sage in the proportions that read instantly as Italian. One sprinkle and a pan of crushed tomatoes becomes marinara; a brush of olive oil becomes garlic bread.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStir into marinara, pomodoro, and pizza sauce as it simmers. Toss with olive oil and garlic for focaccia, garlic knots, and bruschetta topping. Rub on chicken parm cutlets, pork chops, and roasted potatoes. Season meatballs, sausage stuffing, and lasagna ricotta layers. Sprinkle over Caprese, antipasto platters, and minestrone.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe shorthand of Italian-American kitchens, pizzerias, and red-sauce trattorias — and the herb backbone of Provençal and Greek roasted vegetables. Cooks reach for it whenever tomato, mozzarella, olive oil, or roasted garlic is on the plate. At this size, it is the everyday jar for weeknight pasta and weekend pizza nights, priced lower per ounce than the smaller bottles.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrush the blend between your palms before it hits the pan. The friction releases the volatile oils in the oregano and basil, waking the herbs up the same way a fresh chiffonade would.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101323096427,"sku":"33844007201","price":5.73,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844007201.jpg?v=1748978788"},{"product_id":"minced-garlic-2-flavors-lemon-basil-parsley-bundle","title":"Badia Minced Garlic Lemon Basil \u0026 Minced Garlic Parsley Bundle","description":"\u003cp\u003ePre-minced garlic with the herbs already in the jar — two flavor directions that cut prep time without cutting corners. Both deliver the slow-cooked aromatic base of Mediterranean and Italian cooking in seconds.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMinced Garlic with Lemon and Basil (8 oz) leans bright and herbal, built for seafood, chicken, and vegetables. Minced Garlic with Parsley (8 oz) is the classic Italian aromatic — garlic and parsley, ready for pasta, bread, and sauté work.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStart the lemon-basil garlic in olive oil for shrimp scampi, pan-seared white fish, grilled zucchini, or a quick chicken piccata. Use the parsley garlic for spaghetti aglio e olio, garlic bread, meatballs, marinara, and sautéed greens. Both melt into butter for finishing steak, fold into compound butters, and season meal-prep proteins and roasted potatoes without chopping or peeling.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWeeknight cooks, meal preppers, and anyone who runs through garlic faster than they can mince it. Ships from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Fast Mediterranean weeknights — pasta, chicken, shrimp scampi, and quick skillet vegetables.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101325652331,"sku":"LBPB-02","price":6.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaMincedGarliclemonParsley.jpg?v=1748978821"},{"product_id":"oregano-basil-leaves-bundle","title":"Badia Oregano \u0026 Basil Bundle","description":"\u003cp\u003eThe two herbs that define Italian and Mediterranean cooking, sized for cooks who actually use them. Oregano brings dry, peppery, slightly bitter depth; basil brings sweet, anise-tinged brightness. Together they cover almost every red-sauce, roast, and pizza night you'll have this year.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOregano Whole (5.5 oz) and Basil (4 oz) — both dried, both ready to crumble between your fingers to release oils before they hit the pan.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuild a pizza or marinara base with both: oregano for the savory backbone, basil for the lift. Season meatballs, lasagna, baked ziti, chicken parm, and stuffed peppers. Rub oregano into roast chicken, lamb, and Greek-style potatoes; finish tomato salads, white bean soups, and bruschetta with basil. Whisk both into vinaigrettes, garlic bread butter, and pasta salad dressings.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWeeknight Italian dinners, Sunday sauce, sheet-pan Mediterranean roasts, and any kitchen where pasta night happens more than once a week.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Italian and Mediterranean cooking — red sauce, pizza, roasted chicken, and Caprese salads.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101327389035,"sku":"OBL-02","price":10.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Badia-Oregano-and-Basil-Big-Bundle-Pack-of-2-1.png?v=1748978852"},{"product_id":"middle-eastern-spice-trio-zaatar-paprika-sumac-bundle","title":"Badia Za'atar, Paprika \u0026 Sumac Bundle","description":"\u003cp\u003eThe Levantine table in three jars. Za'atar, Paprika, and Sumac cover the herbal, smoky, and citrus-tart corners of Middle Eastern and Mediterranean cooking, giving flatbreads, roasted vegetables, grilled meats, and salads their signature character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eZa'atar blends thyme, sesame, and sumac into the classic herbal mix used across the Levant. Paprika delivers mild, sweet warmth and rich color for rubs and finishing. Sumac brings a bright, lemony tartness that wakes up anything fatty, roasted, or rich.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBrush flatbread or pita with olive oil and bake with Za'atar for manakish. Toss chickpeas or cauliflower with olive oil and Paprika before roasting, then finish with Sumac and a squeeze of lemon. Rub Paprika and Za'atar onto chicken thighs before grilling; sprinkle Sumac over the carved meat. Shower Sumac across fattoush, hummus, labneh, cucumber-tomato salads, and grilled fish to lift the whole plate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAnyone cooking Lebanese, Palestinian, Syrian, Jordanian, Turkish, or broader Mediterranean dishes at home, mezze nights, and cooks who want vegetables and grains to taste like a destination.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Levantine cooking — za'atar flatbreads, roasted vegetables, grilled chicken, and fattoush salads.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101341577579,"sku":"ZPS-03","price":12.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/ZaatarPaprikaSumacBundle.jpg?v=1748978962"},{"product_id":"lemon-orange-pepper-garlic-parsley-bundle","title":"Badia Garlic Parsley, Lemon Pepper \u0026 Orange Pepper Bundle","description":"\u003cp\u003eThree all-purpose finishing blends that handle the everyday lineup: roast chicken, grilled fish, seared shrimp, vegetables, eggs, pasta. Garlic Parsley, Lemon Pepper, and Orange Pepper give you savory, citrus-bright, and citrus-sweet directions from one drawer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGarlic Parsley pairs toasted garlic with green parsley for a savory base note that works on almost anything. Lemon Pepper layers cracked black pepper with lemon for a sharp, classic finish. Orange Pepper softens the citrus into something sweeter and rounder, with the same peppery backbone.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSprinkle Garlic Parsley over garlic bread, buttered pasta, roasted potatoes, and seared steak. Use Lemon Pepper on chicken wings, white fish, shrimp scampi, and asparagus. Reach for Orange Pepper on salmon, duck, pork tenderloin, carrots, and beets — anywhere a sweeter citrus lift makes more sense than lemon. Combine Garlic Parsley with either pepper blend for a quick dry rub before grilling or roasting.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWeeknight cooks who want three reliable shakes that cover most proteins and vegetables, sheet-pan dinners, and grill nights where you don't want to think too hard about seasoning.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday finishing — roast chicken, grilled fish, shrimp, vegetables, eggs, and pasta.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101341741419,"sku":"GPP-03","price":14.03,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/LemonOrangePepperGarlicparsleyBundle.jpg?v=1748978966"},{"product_id":"andrew-zimmern-seasoning-style-bundle","title":"Andrew Zimmern Moroccan, Tuscan, French \u0026 Mediterranean Seasoning Bundle","description":"\u003cp\u003eAndrew Zimmern's passport on a spice rack. Four blends built from his travels across North Africa, Tuscany, Provence and the broader Mediterranean — Grill Magic Moroccan (4 oz) for warm-spiced lamb and chicken tagines, Italian Tuscan (2 oz) for rosemary-forward roasts and white bean soups, Lemon Shallots French (2.5 oz) for vinaigrettes and pan sauces, and Citrus Herb Mediterranean (3 oz) for grilled fish, branzino and zucchini. Each leans on whole-leaf herbs and bright citrus instead of heavy salt, so the cuisine character comes through clean.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e Rub Moroccan onto chicken thighs before roasting or stir into couscous and carrot salads. Massage Tuscan into pork loin, focaccia dough or roasted potatoes. Whisk Lemon Shallots into Dijon vinaigrette, compound butter or seared scallops. Shower Citrus Herb over grilled snapper, shrimp skewers or a tomato-cucumber salad finished with olive oil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePairs With\u003c\/strong\u003e Build out the Zimmern global rack with Curry Powder Madras for South Asian braises and Mexican Fiesta Traditional for tacos and pozole. The full six-blend set turns one shelf into a working map of his kitchen.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101343609195,"sku":"AZ0401","price":18.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/AZBundle01.jpg?v=1748978999"},{"product_id":"minced-garlic-flavors-big-bundle","title":"Badia Lemon Basil, Parsley \u0026 Red Chili Minced Garlic Bundle","description":"\u003cp\u003eThree jars of wet minced garlic, each pre-seasoned so a single spoonful finishes the dish. Skip the peeling, mincing, and chopping of herbs and chiles — scoop and go straight into the pan.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMinced Garlic with Lemon Basil — bright and herbaceous for shrimp scampi, white fish, pasta with olive oil, and grilled chicken. Minced Garlic with Parsley — the classic Italian base for marinara, garlic bread, meatballs, sauteed greens, and roasted potatoes. Minced Garlic with Red Chili Pepper — heat-forward for aglio e olio, broccoli rabe, mussels, pizza oil, and stir-fries.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTreat each jar as a five-second sofrito. Warm a spoonful in olive oil to start a pan sauce, then build from there: lemon basil for seafood night, parsley for red-sauce night, red chili when you want a kick. Combine two in the same pan — parsley plus chili for shrimp fra diavolo, lemon basil plus chili for a spicy linguine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWeeknight Italian and Mediterranean cooking, pasta regulars, and anyone who wants restaurant-style flavor without the prep board.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Fast Italian weeknight cooking — pasta, shrimp scampi, bruschetta, and sautéed vegetables.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101349867883,"sku":"MGB-03","price":27.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/MincedGarlicBigBundle600.jpg?v=1748979032"},{"product_id":"french-italian-seasoning-bundle","title":"Badia Italian Seasoning \u0026 Herbes de Provence Bundle","description":"\u003cp\u003eThe two herb blends that anchor Mediterranean and French home cooking. Between them, they cover red-sauce night, roast chicken, focaccia, ratatouille, and almost anything that comes out of an oven with olive oil on it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eItalian Seasoning Mediterranean Blend — oregano, basil, marjoram, thyme, and rosemary tuned for marinara, pizza sauce, meatballs, garlic bread, vinaigrettes, and chicken parmesan. Herbes de Provence French Blend — rosemary, thyme, savory, basil, and fennel-leaning notes built for roast chicken, lamb, ratatouille, root vegetables, and grilled fish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eReach for Italian when the dish includes tomato, mozzarella, or pasta — bloom a spoonful in olive oil before the garlic, or stir into ricotta and ground beef. Reach for Herbes de Provence when the dish leans on butter, olive oil, and roasting — rub under chicken skin with salt, toss with potatoes and carrots, or fold into a compound butter for steak. Same Sunday roast, two different countries.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSunday dinner cooks, bread bakers, and anyone whose oven runs more than the stovetop. A grounded gift for new kitchens stocking up.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Mediterranean herb cooking — red sauce, roast chicken, focaccia, and ratatouille.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101350195563,"sku":"FISB-02","price":7.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaBlendsGourmet.jpg?v=1748979036"},{"product_id":"organic-spices-middle-eastern-bundle","title":"Badia Organic Curry, Paprika, Cumin, Turmeric \u0026 Cinnamon Bundle","description":"\u003cp\u003eA five-jar organic spice set built around the warming, golden-hued backbone of Indian, Middle Eastern, and North African cooking. Together these jars cover stews, rice, roasted vegetables, lentils, marinades, and warm drinks — the everyday flavor moves that turn pantry staples into finished dishes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFive USDA Organic jars: Curry Powder for layered, golden-yellow base flavor; Paprika for sweet color and gentle depth; Ground Cumin for earthy, toasty warmth; Turmeric Powder for color, gentle bitterness, and an earthy golden edge; and Cinnamon Powder for sweet-warm rounding in savory braises and desserts alike.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBloom cumin and turmeric in oil to start a dal or chickpea curry, then layer in curry powder and paprika for body. Use turmeric and cumin to season roasted cauliflower or potatoes. Add a pinch of cinnamon to lamb tagines, Moroccan stews, and biryanis for a sweet undercurrent. Stir turmeric and cinnamon into oat milk or warm honey for golden milk. Mix paprika and cumin into yogurt for a quick marinade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCooks building a real-deal global pantry, anyone leaning into plant-forward meals, and home kitchens that move between curries, grain bowls, roasted vegetables, and warming drinks across the week.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday Indian and Middle Eastern cooking — curry, lentils, roasted vegetables, and spiced rice.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101351244139,"sku":"ORME-05","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaOrganicMidleEasternSpice.jpg?v=1748979055"},{"product_id":"mediterranean-seasoning-bundle","title":"Badia Za'atar \u0026 Sumac Bundle","description":"\u003cp\u003eThe two cornerstones of Levantine seasoning, side by side. Za'atar brings the herbal, nutty, sesame-forward profile of thyme and toasted seeds; Sumac adds the bright, tart, lemony top note that defines salads, grilled meats, and rice across the Middle East and Eastern Mediterranean.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eZa'atar — a blend of thyme, sumac, sesame seeds, and salt for breads, dips, and roasted vegetables. Sumac — ground dried sumac berries with a clean citrus acidity that works anywhere you'd reach for lemon zest.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStir Za'atar into olive oil for manakish, flatbreads, or a dip alongside labneh. Dust it over roasted cauliflower, potatoes, or chicken thighs before baking. Use Sumac to finish fattoush, hummus, grilled lamb, kebabs, rice pilaf, and sliced onions. Together they season shawarma-style meats and turn a tray of roasted vegetables into a full Mediterranean plate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAnyone cooking Middle Eastern and Mediterranean food at home, or looking for two clean, herb-and-citrus driven seasonings that lift everyday roasts, grains, and salads without heat.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Levantine mezze night — za'atar flatbread, roasted chicken, fattoush salad, and grilled lamb.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101362254187,"sku":"ZS-02","price":8.63,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Badia-Sumac-Zaatar-Bundle-Variety-Pack-of-2.png?v=1748979187"},{"product_id":"minced-garlic-lemon-basil-32-oz","title":"Badia Minced Garlic Lemon \u0026 Basil Seasoning, 32 oz","description":"\u003cp\u003eMinced dehydrated garlic blended with lemon peel and basil — a Mediterranean three-ingredient base in a single shake. The 32 oz jar is the value size for cooks who use it on chicken, fish, and vegetables several times a week.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSprinkle directly onto chicken breasts, fish fillets, shrimp, or sliced vegetables before roasting or sauteing — the garlic rehydrates as it cooks. For marinades, stir a tablespoon into olive oil with a squeeze of lemon and rest 15 minutes. Finish pasta, salads, or grilled bread with a pinch off the heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLemon-garlic chicken, baked salmon and white fish, shrimp scampi, roasted zucchini and potatoes, Greek-style vegetables, pasta primavera, salad dressings, focaccia topping, and herb butter for bread or corn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eReplaces fresh garlic, lemon zest, and chopped basil — three ingredients that each require prep and don't keep well. The blend is ratio-balanced for Mediterranean cooking, so one motion seasons the whole pan. Shelf-stable for months.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101363597675,"sku":"33844002497","price":9.71,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaMincedGarlicLemonBasil32oz.jpg?v=1748979210"},{"product_id":"minced-garlic-parsley-32-oz","title":"Badia Minced Garlic \u0026 Parsley Seasoning, 32 oz","description":"\u003cp\u003eDehydrated minced garlic combined with parsley flakes — the classic Italian-American duo that finishes everything from garlic bread to roast chicken. The 32 oz jar keeps a high-use blend within arm's reach of the stove.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSprinkle over chicken, shrimp, pasta, or vegetables before roasting or sauteing. Stir into softened butter for garlic bread, or whisk into olive oil and vinegar for a quick vinaigrette. Mix into ground meat for meatballs and burgers, or fold into mashed potatoes and rice pilaf off the heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGarlic bread, scampi, chicken piccata, roasted potatoes, pasta aglio e olio, meatballs and meatloaf, grilled vegetables, focaccia, marinara finishing, and herb-crusted fish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSkips mincing garlic and chopping parsley — and skips the bunch of parsley that wilts in the fridge by midweek. The dried parsley rehydrates in any moist application, releasing color and grassy flavor. Pre-portioned ratio means you season consistently every time.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101363925355,"sku":"33844002374","price":9.71,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaMincedParsley32oz.jpg?v=1748979213"},{"product_id":"badia-ground-sage-12-oz","title":"Badia Ground Sage Spice, 12 oz","description":"\u003cp\u003eGround sage with the soft, piney, slightly peppery character that defines Thanksgiving stuffing, Italian saltimbocca, and country breakfast sausage. Already milled fine so it disperses evenly through doughs, batters, and ground meat without the leafy texture of rubbed sage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMix into bread stuffing and dressing with onion, celery, and butter. Season pork sausage, breakfast patties, and meatloaf. Rub over pork loin, chicken, and turkey before roasting. Stir into brown butter for tossing with gnocchi, ravioli, or butternut squash. Add to white bean soups, lentil stews, and sausage gravy. Whisk into biscuit and cornbread batters for a savory edge.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSage is the herb of cool-weather cooking across Italian and American Mediterranean kitchens — essential in saltimbocca alla romana, sage-brown-butter pastas, and Tuscan white bean preparations. In American home kitchens it's the defining note of holiday poultry, dressing, and pork sausage. Reach for ground sage anytime you're working it into a mixture rather than steeping it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBloom ground sage in melted butter over low heat for thirty seconds before adding it to a dish. The fat carries the volatile oils and softens the herb's natural bitterness, giving you a rounder, nuttier flavor.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101365301611,"sku":"33844005948","price":10.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaGroundSage12oz.jpg?v=1748979238"},{"product_id":"rosemary-whole-leaves-2-lbs","title":"Badia Rosemary Whole Leaves, 2 lb","description":"\u003cp\u003eWhole dried rosemary leaves with the piney, resinous depth that anchors Mediterranean and Italian roasting. The 2 lb size is built for kitchens that go through serious volume — catering, restaurants, bakeries, and home cooks who keep a rosemary jar within arm's reach of the oven.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eScatter over roasted potatoes, carrots, and parsnips with olive oil and garlic. Season leg of lamb, pork loin, and prime rib before the oven. Tuck under chicken skin before roasting. Infuse olive oil for finishing focaccia, ciabatta, and grilled bread. Stir into white bean stews, minestrone, and tomato braises. Toss with marinated olives, roasted nuts, and grilled vegetables.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRosemary is one of the defining herbs of the Mediterranean — woven into Tuscan arista (rosemary-garlic pork roast), Ligurian focaccia, Provençal lamb, and Sicilian roast potatoes. It's the herb cooks reach for when a dish needs to taste of stone, fire, and pine — anything hearty, anything roasted, anything that benefits from a long, slow oven.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrush whole leaves between your palms or in a mortar just before using. Breaking the dried needles releases the camphor and pine oils that bloom in heat — far more aromatic than rosemary added straight from the jar.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101365498219,"sku":"33844020033","price":24.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaRosemaryWhole2lbs.jpg?v=1748979241"},{"product_id":"organic-black-sesame-seeds-2-5-oz","title":"Badia Organic Black Sesame Seeds, 2.5 oz","description":"\u003cp\u003eOrganic black sesame seeds — toasty, slightly bitter, and more intensely nutty than their pale counterpart. The seed that crowns Japanese onigiri, Chinese sesame balls, Korean namul, and Middle Eastern flatbreads, prized as much for its dramatic color as for its deep, roasted flavor.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSprinkle over sushi rolls, poke bowls, and seared tuna. Stir into Korean spinach and bean sprout namul with sesame oil and garlic. Coat Chinese jian dui (sesame balls) and mochi. Press into seared ahi tuna crusts. Finish ramen, soba, and udon bowls. Blend into black sesame paste for ice cream, mochi, and Cantonese tong sui. Scatter over hummus, labneh, roasted carrots, and tahini-dressed salads.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBlack sesame is essential across East Asian cooking — from Japanese gomashio and goma-ae to Chinese pastries and Korean banchan — and threads into Middle Eastern baking through breads, halva, and za'atar variations. Cooks reach for it when a dish needs visual contrast and a deeper, more pronounced sesame flavor than white seeds deliver.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast the seeds in a dry pan over medium heat for two to three minutes, shaking constantly, until they smell nutty and start to pop. Toasting unlocks the oils — untoasted black sesame tastes flat compared to what these seeds can do.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101369233771,"sku":"33844002596","price":4.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaOrganicBlackSeed.jpg?v=1748979303"},{"product_id":"olive-oils-extra-virgin-olive-oil-250-ml-8-4-fl-oz","title":"Badia Extra Virgin Olive Oil, 250 ml","description":"\u003cp\u003eExtra virgin olive oil cold-pressed from olives — the foundational fat of Mediterranean cooking, pressed without heat or chemicals to keep the fruit-forward character intact. The 250 ml bottle is a working size for one or two cooks who pour daily.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFinish a Tuscan ribollita or pasta e fagioli with a raw drizzle. Whisk into a Spanish sherry vinaigrette for escarole and white beans. Confit garlic and rosemary over low heat, sauté shrimp in gambas al ajillo, or roast potatoes with sea salt and oregano. The base for Italian bruschetta, Greek horiatiki, and Provençal aioli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAcross the Mediterranean basin — Italy, Spain, Greece, southern France — olive oil isn't an ingredient, it's the medium. It carries garlic in a sofrito, dresses a caprese, fries calamari, and finishes a soup. Every meal touches it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCook with one bottle, finish with another. Heat dulls the peppery top notes, so save your freshest pour for raw applications — over burrata, grilled bread, or right before serving.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101369430379,"sku":"33844004255","price":10.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844004255.jpg?v=1748979307"},{"product_id":"olive-oil-extra-virgin-5-liter-169-fl-oz","title":"Badia Extra Virgin Olive Oil, 5 L","description":"\u003cp\u003eBadia Extra Virgin Olive Oil in a 5-liter jug — first cold press oil sized for kitchens that pour daily. Clean fruit-forward profile that works as a cooking medium up to medium heat and as a finishing oil straight from the bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePer-Pound Value\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e$34.56 per liter — the strongest cost across this SKU's sizes, which adds up fast when olive oil touches half the menu.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Restaurant Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSaute base for sofrito, mirepoix, and aromatics; roast coat for vegetables, potatoes, and whole fish; skillet sear for chicken cutlets and pork chops; emulsion base for vinaigrettes, aioli, and chimichurri; finishing drizzle on burrata, bruschetta, hummus, gazpacho, and grilled bread; bread service with balsamic and cracked pepper.\u003c\/p\u003e\u003cp\u003eMediterranean, Italian, Spanish, and Pan-Latin programs all run on this oil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy Bulk\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e5 liters refills squeeze bottles, fryer-side carafes, and dressing stations for a full service or more without breaking pace. One jug replaces multiple retail bottles and reduces packaging waste in the dish pit.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101369594219,"sku":"33844004279","price":172.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaExtraVirginOliveOILS5ltrs.jpg?v=1748979310"},{"product_id":"olive-oil-extra-virgin-2-liter-68-fl-oz","title":"Badia Extra Virgin Olive Oil, 2 L","description":"\u003cp\u003eExtra virgin olive oil in a 2-liter format built for kitchens that pour all day — restaurants, large households, anyone running a Mediterranean pantry. Cold-pressed, unrefined, with the green, peppery finish that defines first-press oil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuild a Spanish sofrito with onion, garlic, and tomato. Roast sheet-pan vegetables with oregano and sea salt. Sauté chicken cutlets for piccata, fry eggplant for parmigiana, or pour into a pool with balsamic for bread service. Dress chickpea salads, drizzle hummus, finish minestrone, base every vinaigrette.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eItalian, Spanish, and Greek cooks treat olive oil as the workhorse fat — used in sautés, braises, baking, and raw finishing. A 2-liter bottle is standard for any home that cooks Mediterranean meals through the week or runs a kitchen at volume.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDecant working amounts into a smaller bottle near the stove and keep the 2L sealed in a cool, dark cabinet. Light and heat degrade olive oil faster than time does.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101369921899,"sku":"33844004286","price":70.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844004286.jpg?v=1748979314"},{"product_id":"nutmeg-ground-2-oz","title":"Badia Nutmeg Ground Spice, 2 oz","description":"\u003cp\u003eGround nutmeg — the warm, woody, slightly sweet seed of the nutmeg tree, milled fine and ready to measure. A 2 oz jar covers a holiday baking season or a year of weeknight finishing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhisk into béchamel for lasagna, mac and cheese, or moussaka — nutmeg is what makes white sauce taste like more than milk. Grate into pumpkin pie, apple crisp, eggnog, and rice pudding. Essential in Jamaican rum punch, Trinidadian sweet bread, and the meat seasoning for Bolognese. A pinch in spinach, sweet potatoes, or buttered carrots.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNutmeg sits at the crossroads of Caribbean and Mediterranean cooking — Grenada built an economy on it, Italian nonnas keep it next to the salt, and bakers everywhere reach for it from October through January. It's the spice that says cozy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdd nutmeg at the end of cooking creamy sauces, not the beginning. Long heat flattens its aroma; a final pinch off the burner keeps it lifted.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101370085739,"sku":"33844002176","price":4.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844002176.jpg?v=1748979317"},{"product_id":"nutmeg-ground-0-5-oz","title":"Badia Nutmeg Ground Spice, 0.5 oz","description":"\u003cp\u003eGround nutmeg in a 0.5 oz jar — the right size for the cook who reaches for it a few times a year, mostly for baking and béchamel. Warm, woody, faintly sweet.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePumpkin pie, apple crisp, snickerdoodles, banana bread, and the spice mix for gingerbread. Stir into eggnog, mulled wine, and chai. A pinch finishes béchamel for lasagna or croque-monsieur, lifts creamed spinach, and rounds out Bolognese meat sauce. In the Caribbean, it flavors rum punch, sorrel, and sweet potato pudding.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNutmeg is essential in holiday baking across the U.S. and Europe, in Italian pasta fillings and white sauces, and in Caribbean drinks and desserts where Grenadian nutmeg is treated as a national ingredient. Small jar, high-impact spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStore it sealed and out of light. Ground nutmeg loses aroma faster than most spices, so a half-ounce kept tight beats a larger jar going stale on the shelf.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101370249579,"sku":"33844000325","price":1.26,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000325.jpg?v=1748979320"},{"product_id":"oregano-ground-1-5-oz","title":"Badia Oregano Ground Spice, 1.5 oz","description":"\u003cp\u003eGround oregano — Mediterranean oregano milled to a fine, even powder that disperses through marinades and rubs without the leafy bite of the whole-leaf form. A 1.5 oz jar is the working size for households that cook Cuban, Mexican, or Italian regularly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe backbone of Cuban mojo for pork shoulder and the dry rub for lechón asado. Stir into Mexican adobo for carne asada and pollo asado, season refried beans, finish elote. In Italian kitchens, it goes into pizza sauce, meatballs, and salsa verde; in Greek, into souvlaki marinade with lemon and garlic. Sprinkle over roasted potatoes, tomato salads, and grilled fish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOregano is one of the few herbs that defines multiple cuisines at once — non-negotiable in Cuban sofrito, Mexican salsa roja, Italian red sauce, and Greek roasts. Ground form is what marinades and rubs want, since it bonds to the meat instead of sitting on top.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBloom ground oregano in warm oil for 30 seconds before adding tomatoes or stock. It wakes up the menthol-pine notes the way toasting does for cumin.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101370347883,"sku":"33844000103","price":2.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000103.jpg?v=1748979323"},{"product_id":"oregano-ground-oregano-ground-0-5-oz","title":"Badia Oregano Ground Spice, 0.5 oz","description":"\u003cp\u003eGround oregano in a 0.5 oz jar — Mediterranean oregano milled fine for marinades, rubs, and sauces. The compact size suits the cook who keeps a deep spice drawer and turns it over often.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCuban mojo marinade for pork and chicken, the dry rub for ropa vieja, and the seasoning for black beans. Mexican adobo for carne asada, pollo asado, and birria. Italian pizza sauce, meatball mix, and arrabbiata. Greek lemon-garlic marinade for chicken souvlaki and roasted lamb. A finishing sprinkle on Caprese, grilled zucchini, or feta with olive oil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFew herbs cross as many borders as oregano — Cuban, Mexican, Italian, and Greek cooks each treat it as essential. Ground form integrates into wet marinades and rubs more evenly than leaf, making it the right choice for grilling and roasting.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePair ground oregano with cumin, garlic, and citrus for Latin cooking; with lemon, olive oil, and black pepper for Mediterranean. Same herb, two distinct directions depending on the supporting cast.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101370544491,"sku":"33844000226","price":1.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000226.jpg?v=1748979326"},{"product_id":"oregano-whole-0-5-oz","title":"Badia Oregano Whole, 0.5 oz","description":"\u003cp\u003eWhole oregano leaves — the dried herb that defines Cuban mojo, Mexican adobo, and the dried-oregano backbone of Italian and Mediterranean cooking. Crumbled between your palms right before it hits the pan, it releases a sharp, grassy, slightly peppery aroma that ground oregano simply cannot match.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrumble into Cuban mojo with garlic, sour orange, and olive oil for lechón asado or yuca con mojo. Carries the dried-herb note in Mexican pozole rojo, birria, and chile-rubbed carne asada. Essential in Italian pizza sauce, Sicilian tomato salads, and Greek lemon-oregano marinades for chicken and lamb.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is the dried herb the Caribbean and the Mediterranean share. Cuban abuelas crush it into adobo before every roast; Mexican cooks toast it briefly with chiles for moles and pozole; Italian and Greek kitchens lean on it for tomato, lamb, and seafood. When a recipe says oregano, it almost always means dried.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub the leaves between your hands as you add them — the heat from your skin wakes up the oils. Add early to marinades, late to finished tomato sauces.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL — 0.5 oz.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101370773867,"sku":"33844000097","price":2.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000097.jpg?v=1748979329"},{"product_id":"oregano-whole-2-25-oz","title":"Badia Oregano Whole, 2.25 oz","description":"\u003cp\u003eWhole oregano leaves in the everyday kitchen size — the dried herb that anchors Cuban mojo, Mexican adobo, and Mediterranean roasts. Crumbled fresh from the jar, the leaves throw a sharper, more aromatic punch than any ground oregano.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuild Cuban mojo criollo for lechón, ropa vieja, and yuca. Season Mexican pozole, birria de res, and chile-lime carne asada. Crumble over Italian pizza margherita and pasta al pomodoro, or whisk into a Greek ladolemono for grilled lamb chops, branzino, and souvlaki.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe bridge herb between the Caribbean, Mexico, and the Mediterranean. In Cuban and Pan-Latin kitchens it goes into every adobo and marinade; in Mexican cooking it tempers chile heat in stews and salsas; in Italian and Greek cooking it defines the dried-herb profile of tomato, lamb, and seafood dishes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrush the leaves between your palms before adding — the friction releases the oils. For sauces, add early; for grilled meats, sprinkle on top right before serving alongside lemon and olive oil.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL — 2.25 oz.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101370872171,"sku":"33844001032","price":3.38,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844001032.jpg?v=1748979332"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/collections\/Badia-Sumac-Zaatar-Bundle-Variety-Pack-of-2.png?v=1780581172","url":"https:\/\/bodega.badiaspices.com\/collections\/mediterranean-middle-eastern.oembed","provider":"Bodega Badia","version":"1.0","type":"link"}