Our Mission

At Spice Maximus, our mission is to bring you the world's finest spices, herbs, and signature blends. Founded in 2020, we leverage over three decades of partnerships with 10,000+ farmers globally, ensuring unparalleled quality and freshness. By selecting, packing, processing, and importing directly from farmers, we eliminate middlemen to deliver superior, affordable spices right to your table.

  • 7,000+ five-star reviews

    Don't take our word for it. Thousands of people love our spices, try for yourself and discover why.

  • Fresh spices straight to your door

    Limitless flavors, packed carefully, delivered right to your home. We ship everything to you express!

  • As Seen On Top Chef

    Elevate your dishes with Top Chef-approved spices & blends.

Osso Buco

A traditional Milanese dish featuring slow- braised veal shanks cooked with onions, carrots, celery, tomatoes, and a mix of herbs, including thyme and bay leaf. Served with a gremolata of lemon zest, garlic, and parsley.

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Risotto ai Funghi

Creamy risotto cooked with a variety of mushrooms, white wine, and Parmesan cheese, seasoned with garlic, shallots, and a touch of truffle oil for an earthy aroma.

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Our Spices In The Spotlight

  • Saltimbocca alla Romana

    Veal cutlets wrapped in prosciutto and sage, pan-fried in butter and white wine, creating a savory, slightly crispy exterior with a tender and juicy interior.

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  • Pasta alla Norma

    A Sicilian pasta dish featuring sautéed eggplant tossed with tomatoes, garlic, basil, and ricotta salata cheese over rigatoni or penne.

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  • Pesce Spada alla Ghiotta

    Swordfish steaks simmered in a savory sauce made with tomatoes, capers, olives, and garlic, often seasoned with oregano and a hint of chili flakes. This dish is both hearty and refreshing, typical of Southern Italian cuisine.

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Meet Our Celebrity Chef Fabio Viviani

Fabio Viviani has harbored a passion for food since his childhood in Florence, Italy. Between training in Italian and Mediterranean cuisines at top hospitality schools, working with culinary luminaries Alessandro Panzani and Saverio Carmagnini, Fabio also owned and successfully executed multiple concepts in Florence. By the time he was 27, he operated two nightclubs and five restaurants. In 2005, Fabio moved to California, where he opened his first US-based restaurants - Café Firenze, Firenze Osteria, Bar Firenze, and Mercato by Fabio Viviani - all in the Los Angeles area.

In 2013, Fabio teamed up with DineAmic Hospitality, and launched Siena Tavern, Bar Siena, Prime & Provisions, Builders Building, and BomboBar in Chicago. He also opened additional Mercato by Fabio Viviani concepts across the country.

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