- Login
The West-Indian bay leaf has a rich and pungent fragrance. Distinct from the Mediterranean bay leaf.
The best bay leaves that Turkey has to offer! The most recent, flavorful, fragrant harvest.
No sugar, no salt – this is 100% genuine barbecue flavor. Perfect for oven-roasted chicken, grilled recipes or fried potatoes.
We are pleased to offer six of our “musts” which will help you explore the wide and wonderful world of BBQ flavors.
Intense perfume of rose and geranium, with notes of bergamot. A wild Quebec plant worth discovering!
A traditional Bengali spice blend for fish, peppery and hot with plenty of fennel. Also great for a shrimp or crab curry.
This unique Ethiopian herb is similar to basil, and can be used in countless ways, from Ethiopian Berber spice to spiced butter.
One of the hottest dry chiles in the world, not to mention one of the tastiest. Also called ghost chile, this chile “stings like a wasp”.
Bird’s Eye, or Thai Chili is one of the most famous hot varieties. Used throughout Africa and Asia for sauces, marinades, anywhere heat is desired.
The essential spice blend required for making the renowned Indian rice dish! Equally good in curries, vegetable soups or lentils.
Slightly smoky and dark with notes of camphor, a flavor well worth discovering. Great for broths, stir-fries, and other Chinese dishes.
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.
Typical aromas and a well-balanced fragrance. Hot but not overly so, ideal for everyday cooking.
A unique Indian pepper, with a strong, lingering bite. Grown in the Kolli Malai hills in Tamil Nadu.
