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A warm blend with rich, velvety flavors. Loaded with smoked paprika, herbs, and saffron, perfect for Pinchos and other grilled meats and tapas.
A most intriguing plant, confoundingly sweet and bitter, yet vegetal and musky, much like celery.
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.
An Ethiopian spice blend consisting of mild chilies, ginger, onions and aromatic herbs. Excellent in vegetable dishes, sauces and braised red wine-based dishes.
A truly remarkable black pepper from the Ivory Coast, delicious and sizzling hot!
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.
