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Harvested from underground salt springs, this Peruvian salt has a complex mineral flavor. For cooking or finishing.
A Persian cooking essential, Angelica seeds are worth discovering. With an unmistakable aroma, perfect for beans, vegetables, even pickling.
This spice contains powerful aromatics and is best used toasted or sparingly. Whole anise seeds impart a wide range of herbal notes.
A mild spice used mostly for coloring. Used in West-Indian, Peruvian and Mexican dishes.
Forget the appetizer, use the spice blends for your next apéro! A simple dish before sitting down to eat, an apéro is a great way to entertain.
A fascinating blend, inspired by Roman Imperial cooking. Peppery, lightly hot, with an enticing herbal bouquet.
Much like the cayenne, this Mexican chile has little flavor and is quite hot. The perfect chile to add heat to a dish without altering its flavor.
Gluten-free asafoetida. Indispensible in Indian cookery, especially with pulses. This gum lends a roasted garlic flavor to simmered dishes.
Common to central Mexican cookery, avocado leaves are used in slow-cooked dishes like bean dishes, braised meats, moles and tamales.
Our deep love for Balinese cuisine spills over in this hot and aromatic blend. Three types of ginger, garlic, and lime leaf combine for an exquisite curry.
These young spring buds promise exceptional fruity flavor. For use in desserts, small game, or as an herbal infusion. Harvested in Quebec.
A sweet, resinous spice, wild-harvested by hand. The leaves can be infused as an herbal tea or use in cooking.
Grown on one of the finest herb plantations of Provence, this basil is a staple of Mediterranean cookery.
Fragrant Mediterranean bay leaves. Beautiful and bright green, the leaves come from a small farm facing the Ionian Sea. Great in soups and stews.
The West-Indian bay leaf has a rich and pungent fragrance. Distinct from the Mediterranean bay leaf.
The most fragrant bay leaves. We dry them ourselves in order to preserve their unique character.
