One of the things that we always mean to do but never seem to get around to, is updating our spice rack. That turmeric we bought back in 2007 is doing neither us nor our curry any good. To be honest, we’ve been looking for something a little more interesting than what's offered at the local supermarket—that elusive spice that inspires us to experiment beyond our usual dinnertime routine. Our pick for the tastiest—not to mention chicest—spice shelf is this set of six custom blends by La Boite a Epice's Lior Lev Sercarz, a spice and herb obsessed chef. He worked with Olivier Roellinger, one of France’s greatest chefs and also a well-known spice master.

Sercarz sources the best spices and herbs from all over the world, then toasts and grinds them to precise levels himself. He created his line at behest of his fellow professional cooks for whom he’s been concocting blends for years. For those of us who aren’t quite as skilled in the kitchen (we like to think what we lack in proficiency we make up for with enthusiasm), he’s chosen these six winter-themed blends, any one of which would be a great all-purpose base to work from.

Marrakesh No. 6, a blend of cumin, cinnamon and thyme works well with tagines, lamb, couscous and stews. Pierre Poivre No. 7, a blend of different peppers, brings out the flavor of steaks, sauces, dressing, salads and roasted meats. Cancale No. 11, a blend of fleur de sel, orange and fennel, is the perfect addition to salads, seafood, cheese and bread. Mishmish (Hebrew for apricot) No. 6, a blend of crystallized honey, saffron and lemon, is lovely with fruit, ice cream and desserts. Ararat No. 35, a blend of Urfa biber, smoked paprika and fenugreek, is the ideal accompaniment to poultry, meat, fish and sauces. And Reims No. 39, is a blend of crystallized honey, cinnamon and anise that’s delicious in cookies, desserts and hot chocolate.

But these are just suggestions—Sercarz insists that you can use his blends in all types of cooking, from amuse-bouche to the main course and on to dessert. “I want people to be open,” he says. “The easiest thing to do is to take dishes you know well and try integrating the blends into them. You might be surprised by how good they taste.”