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Floral Flavours from the Far East

Thai Midnight Tea: This caffeine-free and wonderfully calming tisane is citrusy fresh and subtly floral with a gorgeous colour to match.

Jasmine Green Tea: A wonderfully soothing tea blend of exquisite Chinese green tea leaves with delicate jasmine blossoms.

The box contains large jars of both Teas, along with complete brewing instructions and other fantastic ideas to get these wonderful floral Far East flavours in other culinary creations.

Cosmos/Benthos Magazine

Monsoon Coast is a key sponsor of this beautiful publication of West Coast stories and recipes supporting a collective of strong women in BC.

Feel the heat with a Subtle Floral Note

In Arabic, Harissa means “pound or made into a paste”, and it is perhaps the most important condiment in Tunisian Cooking. When the chile pepper was brought from the New World by European sailors to the Mediterranean, Tunisians improvised this method of creating a long-lasting hot condiment from it to use in their meals.

Add the Tangy Goodness of Sumac

Sumac is the ground spice of an edible round berry, popular in the Levant and Turkey. The crimson spice brings a pop of colour and a savoury lemony fruity note to many dishes. Levantine Arab cooks even use it in lieu of lemons when the latter is unavailable or out of season.

Keep your favourite spices within reach with a Masala Dabba.

What a Beaut! Stainless steel tray with 7 stainless steel spice bowls and spoon. A see-through lid keeps your favourite spices or spice blends handy, fresh and protected on your kitchen counter.


Choose Your Flavours Gift Set

For your friends or for yourself, give the gift of your favourite fresh flavours.

Digital Gift Cards

Pick a GIFT CARD amount / delivery date and your spicy loved ones can choose their favourite blends.


Spice Stories

Bengali Panch Phoron

The cuisine of West Bengal relies heavily on the earthy flavour of Panch Phoron, a mixture of cumin, black mustard, fennel, fenugreek and nigella seed. It is literally the Bengali Five-Spice, but you'll find it in cuisines of neighbouring regions such as Northeastern India, Nepal and Bhutan.

Like Chinese Five Spice, it is hard to pinpoint the exact origin of this blend, but it is believed to have ancient roots related to Eastern or Ayurvedic medicine. The number five has significance in Indian and Eastern culture and mythology. It also is characterized by balance, which is reflected in the character of this blend.

Panch Phoron is almost always used whole, with the seeds roasted in oil to bloom at the beginning of cooking and the other ingredients added afterwards. The hearty mild taste lends itself to bean, fish and vegetable dishes and pairs wonderfully with some of our other blends like Kerala Chaunk (the spicy Southern cousin of Panch Phoron), Punjabi Garam Masala or Moghul Curry. We also make our famous Bengali chicken curry with Panch Phoron.

Available in small and large sizes.
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