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A rare spice from Mexico. The dried sapote nut has an almond-like flavor that enhances chocolate, cookies, and cakes.
Lemony, spicy and piquant, Satay Spice Blend makes a delicious Asian-style marinade for pork, poultry, seafood and fish.
An herb with a peppery flavor like thyme. Perfect for homemade herbal blends or for seasoning legumes.
Premium quality freeze dried French shallots, more fragrant than dried onions. Great in sauces, dips, salad dressings, and so much more!
Also called Japanese Seven Spice. Lightly hot, with citrus and sesame notes, it is traditionally served as a finishing spice.
Green Sichuan pepper has a more robust flavor than its red cousin. Its lemony aroma makes it ideal for seasoning fish, pork and poultry.
Cultivated 3000 meters above the tiny village of Nine Dragons, China. One seed is often enough to numb one’s tongue.
An almost forgotten blend born at the crossroads of the Spice and the Silk Roads: Indian, Chinese and Persian cuisines intersect in Central Asia.
What do you get when you cross an Indian curry with Chinese Five Spices? A savory blend for pork or beef curries.
Finest quality, sliced, Quebec garlic, adds a delicious, unexpected and mysterious crunch to your salads!
In the remote villages of Garefi and Ksifiani the locals use their red horn pepper produce to make a smoky, sweet, and delicately spicy chili that is very popular in their region but almost unknown elsewhere.
Taste the broad, rich flavors of pure Spanish smoked paprika. A staple that will add a sweet and smoky flavor to any dish.
A typical Québécois blend of spices and herbs ideally suited for tomato-based sauces.
A mild paprika, with a rich and fruity aroma. Made with the finest paprika chile, which are dried before being ground into flakes.
A typical blend in southern India that joins the lemony fragrance of coriander with the punch of ginger.
This fragrant blend is rich with star anise and fennel. More common to South India, it is great in coconut milk curries.
