You know what's interesting? After years of watching orders come through, we've noticed something. There are certain blends that chefs just keep reordering. Not because they're trendy or because some food magazine said they should, but because they actually solve problems in the kitchen. They're the ones that get opened, used up, and ordered again before the month is out.
These are the workhorses. The ones that make your job easier when you're slammed on a Friday night or when you're trying to develop a new menu item that needs to pop. Fresh, bold, and built to perform in a professional kitchen. Here are the ten that keep flying off our shelves.
1. Za'atar
There's a reason this one's at the top. Za'atar is that rare blend that works everywhere you throw it. Heavy on sumac (that's where the tang comes from), with sesame seeds for texture and a mix of oregano, thyme, and coriander that ground everything out with earthy, herbaceous brightness.
Chefs are using it way beyond the expected flatbread and labneh route (though, let's be real, that combo never gets old). We're seeing it rubbed on whole roasted chicken, folded into compound butter for fish, mixed into vinaigrettes for grain bowls, and dusted over roasted cauliflower right before service. One pastry chef told us they use it in a brown butter situation that has no business being as good as it is. It just works.
2. Madras Curry Powder
This is the curry powder that doesn't mess around. Bold, fragrant, and full of South Indian flair. The turmeric, coriander, cumin, and fenugreek build this deep, layered warmth that holds up in braising liquids, stews, and marinades. The chillies bring heat, but it's balanced with all those warming spices.
For protein-forward menus, this is gold. Rub it on lamb before you sear it, bloom it in oil for a curry base, whisk it into aioli for sandwiches. One chef uses it in their house seasoning for roasted vegetables because it plays well with caramelization. Another swears by it in lentil soups, where you need something that can stand up to long cook times without fading out. This blend doesn't quit on you.
3. Pumpkin Spice
Yeah, we know. But hear us out. Forget the latte jokes for a second. This blend is your shortcut to warm, spiced, comforting flavors without having to measure out five different things. It's a limited seasonal release, which means when it's available, people stock up hard.
Obviously, it goes in baked goods and seasonal beverage programs. But chefs are getting creative with it in savory applications too. Roasted squash and sweet potato dishes, sure. But also in braised pork, mixed into barbecue rubs for ribs, and even in mole-adjacent sauces where you want that sweet spice backbone. One chef swears by it in their butternut squash soup. Another uses it to rim glasses for fall cocktails.
4. Tandoori Masala
If you're doing any kind of grilled or roasted protein, this blend is a problem solver. That signature tandoori color? Kashmiri chili. The smoky, savory depth? A balanced mix of cumin, coriander, garam masala, and warming spices. The ginger and garlic notes are already built in, which saves you prep time.
The obvious move is chicken tikka and tandoori marinades (yogurt, lemon juice, this blend, done). But it's also clutch for roasted vegetables that need a flavor boost, rubbed on salmon before grilling, or tossed with roasted chickpeas for a snack program. It plays nicely with acid, so it works great in situations where you're finishing with a squeeze of lime or a yogurt-based sauce. It brings warmth without blowing out anyone's palate.
5. Piri Piri
Portuguese flavours are having a moment, and piri piri is the gateway. This blend is bittersweet, garlicky, and has this fruity heat from the bird's eye chilli that sneaks up on you. Paprika (both regular and smoked) gives it depth, and the oregano and coriander keep it from being one-note.
The classic application is roasted or grilled chicken (butter, piri piri, high heat, you're done). But we're seeing it in shrimp dishes, rubbed on pork tenderloin, tossed with roasted potatoes, and even mixed into mayo for a spicy spread situation. It's also great in marinades where you want the flavors to penetrate. One chef uses it in a vinegar-based hot sauce they make in-house. Another mixes it with olive oil and brushes it on vegetables before they hit the grill.
6. Garam Masala
This one comes from Chef Meherwan's family recipe, so it's built different. Aromatic, warm, and fierce (Chef Meherwan's words, not ours). The nutmeg, clove, cinnamon, black peppercorn, cumin, and green cardamom create this warming, almost floral spice blend that finishes dishes instead of overpowering them.
Use it the traditional way in curries and stews, sure. But the real move is using it as a finishing spice. Roasted root vegetables right before they come out of the oven. Stirred into the rice pilaf at the end. Dusted over grilled meats. It blooms beautifully when it hits hot fat, so try blooming it in butter or ghee before you add it to anything. Some chefs even use it in spice rubs for larger cuts of meat that are going low and slow.
7. Rose Harissa
Chef Cheetie Kumar's blend and it's something special. Smoky, earthy, and lush with a hint of floral sweetness. The ancho chili and cayenne bring mellow, deep heat. The caraway, cumin, and coriander add that North African spice profile. And then there's the rose powder, which gives this unexpected, delicate finish that makes everything more interesting.
Bloom it in oil before you use it. That's the key. Once you've done that, it goes into braises, gets mixed into yogurt for dips, gets whisked into vinaigrettes, or gets stirred into hummus. It's also excellent as a rub for lamb or chicken before roasting. The rose keeps it from being just another hot pepper situation. It adds complexity without being weird about it.
8. Amore
This is your Italian seasoning blend, but actually good. Savory, herbaceous, and slightly spicy. Garlic (both minced and granulated), basil, thyme, marjoram, oregano, rosemary, black pepper, and chilli flakes all playing nice together.
Pizza and pasta, obviously. But also garlic bread, roasted chicken, salad dressings, marinades for vegetables, and even folded into compound butter. One chef uses it in their house for focaccia. Another mixes it with breadcrumbs for a crust on fish. It's the kind of blend that makes Italian-American comfort food taste like you put way more effort in than you actually did. When someone asks for "Italian seasoning" but you want to actually deliver flavour, this is the move.
9. Lemon Pepper
Sometimes you just need bright, zesty, peppery. This blend delivers. Real lemon peel, coarse black pepper, and just enough garlic and onion to round it out without taking over. It's the kind of seasoning that makes simple preparations taste intentional.
The classic application is wings. But it's also excellent on grilled or roasted chicken, fish (especially white fish), shrimp, roasted asparagus, pasta, and even popcorn if you're running a bar program. Grilled chicken breast with lemon pepper doesn't sound exciting until you taste it and realize sometimes simple is exactly what you want. Zero fuss, big flavour.
10. Blackening
This is Cajun-style heat and smoke in a jar. Paprika, cayenne, onion, garlic, white and black pepper, with basil and marjoram bringing some herbaceous balance. It's designed to create that dark, crunchy crust when you hit it with high heat.
The move is to dip your protein (fish, chicken, shrimp) in melted butter, coat it thoroughly in blackening seasoning, then cook it in a screaming hot cast-iron pan. Flip once. The crust should be dark and crispy without being burnt. But it also works in dry rub situations for grilled proteins, mixed into cornbread batter, or even sprinkled on roasted corn. It's bold, so use it when you want bold.
The Common Thread
What makes these ten blends the ones chefs keep reordering? They're fresh, they're balanced, and they do what they're supposed to do without a bunch of filler. No stale, flavourless dust. Just roasted, ground, and blended by hand in small batches so when you open the tin, you actually smell something.
Whether you're a chef running a full kitchen, a maker building a CPG line, or someone who just cooks for a living and wants their ingredients to work as hard as they do, these are the ones that earn their place on the shelf. Or more accurately, the ones that don't stay on the shelf very long because they keep getting used.
Stock what you need. Use it up. Order more. That's how it should work.
