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A rare spice with a unique and enigmatic aroma. Orris root has a floral perfume that is reminiscent of violets.
The genuine Spanish blend for traditional paella, with a generous portion of saffron. Equally great for meat or seafood paellas.
Panch Phoran means “five spices” in Bengali. In Bengal, this blend is the spice base of many fish, vegetable and meat dishes.
The ugly duckling of a chiles. Pasados are fresh green chiles that are roasted, peeled, seeded and then dried. Tastes of roasted green chiles.
A tasty and moderately hot chile, the pasilla is a versatile chile used commonly in Mexico. Use rehydrated, whole, ground or fried.
Smaller than the extra grande variety, this pasilla de Oaxaca is just as flavorful and cheaper too.
The rare pasilla de Oaxaca is smoky and fruity with moderate heat and only occasionally ventures beyond its borders.
An Épices de Cru favorite sourced directly from the high Sierra Mije. The rare Pasilla de Oaxaca chile pepper is smoked, moderately hot, with fruity notes.
An all-purpose blend inspired by North American-Italian cuisine, with oregano, garlic and a pinch of nutmeg.
Blazing hot African chiles combined with a hint of bay leaf and smoked paprika. Our Portuguese grilled chicken spices are not just for chicken.
Classic North American pickling spices for fresh vegetables, be it cucumbers, beets, onions or even homemade relish.
Spice Trekker pink peppercorns are sourced from along the coast of the Indian Ocean. They are sweet, mild, and have no trace of bitterness.
A rare, wild, fruity and surprisingly hot long pepper, harvested in Colombia!
Also known as ‘bird chile,’ this tiny Mexican chile packs a punch. It is mostly used to make pico de gallo, a combination of salt and ground piquin chile.
Perfectly calibrated to add a gentle herbal tone and mild heat to a standard tomato-based pizza sauce.
Inspired by Philippe’s memories of his grandmother’s roast turkey and chicken. A great all-purpose seasoning for all poultry dishes.
