- Login
The ideal blend for pulses, consisting of herbs and spices reminiscent of Mediterranean cuisine, rendered rich with sage, thyme and garlic flavours.
An American classic. Gives an “old time” spice flavor to non-pumpkin desserts and baked goods.
Similar to guajillo chiles, the puya chile is hotter and smaller. Ideal for a hot and hardy chile powder.
Four spice blends that illustrate aspects of Quebec’s contemporary and traditional cuisines.
Bright, red and not too hot, this Gorria pepper is of Basque origin but grown right here in Quebec.
Bright, red and not too hot, this Gorria pepper is of Basque origin but grown right here in Quebec.
Very hot and extremely fruity. Exceptional quality. Habanero chile is well-known as one of the hotter chiles.
A sweet tasting habanero variety, extremely lively and hot with a fruity fragrance. Cultivated in Quebec.
This rustic, fragrant blend is made up of the finest herbs produced harvested in Quebec with notes of savory, celery and parsnip.
Our version of a forgotten spice blend often found in Quebec cookbooks of yore.
A scotch bonnet pepper that is grown in Quebec: fruity, sweet, and very spicy!
An American classic! Use it as a salad dressing or a dip, served with vegetables, as well as chicken wings, fries, etc.
A collection of our rarest chiles from Oaxaca, real treasures that Ethné and Philippe brought back from their travels. Limited edition!
We are very proud of our Ras-el-Hanout containing 27 spices. Use it as a finishing touch on your dishes, Moroccan or otherwise.
A smaller variety with a reddish skin tone and intense flavour, which is hotter and more aromatic than white ginger.
Long pepper is picked when very ripe. The peppery taste is long lasting with a fruity fragrance and hints of mild spices, cinnamon and honey.
