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A key spice in Middle Eastern cooking. Adds a fruity, sour dimension to many classic recipes.
Deeply fragrant, with aromatic spices like kentjur, lemongrass, and kaffir lime leaf, this blend has a great affinity for coconut milk.
Harvested in Quebec and dried in-house. More delicate and perfumed than its winter counterpart, this savory is characterized by its floral, fresh notes
A garlic-infused salt from Georgia, with an intense taste. To be used as a finishing touch on salads, soups and a variety of grilled ingredients.
We call dried Sweet Clover flowers “Boreal vanilla.” This complex and delicate new spice the ideal addition to any dessert, tea, or cocktail.
Comptonia fern leaves are rich in tannins, offering notes of pine and menthol that pair best with fatty meats and fruit.
A highly versatile and easy to use Nordic spice, valued for millennia in North America for its medicinal properties and once used in brewing.
This Spanish sweet paprika is the best of the best. Warm, surprisingly fragrant, and familiar, it completes many of your dishes. Colorful and sweet.
In Mexico, tacos al pastor are made with pork that is cooked on a vertical roasting spit, the same used for shawarma or gyros.
The go-to spice blend for tajines of all sorts, enhanced with a touch of classic and floral ras-el-hanout.
The perfect Indian spice blend for grilled meats and yogurt-based meat marinades.
A deeply fragrant herb that can be used alone or in a blend. Put it in leek soup, remoulade, rabbit in mustard or just put it in a dressing for green salad.
Harvested in Quebec and dried in-house, this tarragon is ideal for seasoning salad dressings, soups and egg dishes.
A fruity and pungent spice with a nice heat. Colors cream and coconut milk sauce with a distinctive blueberry-like hue.
This blend takes inspiration from the flavors of Texas. Perfect in enchilada and taco recipes.
