Spices

A key ingredient in North Indian dishes like chicken tikka masala, this smoked black cardamom adds earthy, fermented notes.

Smaller and more delicate than regular cumin. A central Asian pantry essential. Best when fried in oil or ghee, they add a nutty, earthy flavor.

Fresh, camphor-like, vegetal fragrance, with vaguely smoky notes. Typically found in cuisines throughout Central Asia and Northern India. 

Persian black limes, also known as omani limes, are small and tart. More intense than their white counterpart. Essential to cuisines in many Persian Gulf countries.

A delicately fragrant spice, milder than fenugreek, little-known outside Georgia.

Direct-sourced from southern India, these brown mustard seeds are potent, but milder than yellow mustard seeds. Indispensable in Indian cooking. 

This Eastern European staple adds a familiar, earthy, and lightly peppery tone. Caraway is traditionally used in rye bread, sauerkraut, harissa and biryanis.

A rare and unique cardamom, with a strong, refreshing aroma.

Cassia - also know as fake cinnamon - is most aromatic, very sweet and hot, to taste. Fabulous in desserts as well as savory dishes.

The delicate flavor of cassia without the punch. Sweet and peppery, they amplify fruit desserts, chutneys, and spice blends.

Celery seeds adorn your pickle jars and Bloody Mary glasses.  Enjoy them crunchy and whole, it doesn’t get any better than this!

This alba-grade Ceylon cinnamon holds up to heat well and is perfect for baking as well as grilling. A super fine grade of true cinnamon.

True cinnamon. The highest possible grade, direct sourced from Sri Lanka. Subtle, fragrant, and pliable, this cinnamon will revolutionize your cooking. 

True cinnamon. The highest possible grade, direct sourced from Sri Lanka. Subtle, fragrant, and pliable, this cinnamon will revolutionize your cooking. 

Subtle aroma of clove and cinnamon. Used the same way as bay leaf. Cinnamon Leaves are used whole in Indian and West-Indian cooking.

This exceptional clove proves a new and exciting terroir. Hand harvested and cured in the Cardamom hills. Highly potent.

Different from the Indian variety, boldly fragrant, can be used in range of cuisines.

Yellow, oval coriander seeds are distinct from their common round, brown cousin. Sweet, citrusy, and bursting with wild aromatics.