You know shelter-in-place is getting to us when even a few chefs admit they are sick of cooking at home now.

So rev up your cooking with some new small-batch spice blends with global flavors.

Chef and world traveler Trent Blodgett was inspired to found the San Francisco company, Spice Tribe, after exploring countries from Thailand to Haiti, and marveling at the unique aromas and tastes of each place’s cuisine.

Blodgett prides himself on creating an ethically sourced spice line that works with small, sustainable, organic farms.

He also commits to cooking 600 meals every month to feed communities through The City Eats.

I had a chance to try samples recently of the Mama Manje, Masa Mole, and Porcini Paradiso, each of which sells for $8.99 for a 2.2-ounce jar.

The Caribbean-inspired Mama Manje carries a fiery kick from habanero, and a real complexity from thyme, cinnamon, ginger, garlic, and star anise. This would be ideal for making jerk chicken.

The Masa Mole is full of smoky pepperiness from ancho chile, guajillo chile, and chipotle, along with sweet earthiness from cinnamon, allspice and cumin. Use this to elevate your taco game at home or stirred into a homey pot of pinto or black beans.

I used the Porcini Paradiso on smoked duck. A blend of porcini, garlic, rosemary, mustard, thyme, basil and Calabrian chile, it added a robust piquant earthiness with subtle fruitiness from the chile without much heat, so the flavor of the duck was still prominent.

What I really appreciated is that these blends don’t contain salt. That way, you can add your own to your liking.

We might not be able to travel right now like we would wish. But with these fun spice blends, at least our taste buds can still go along on a delicious journey.