Spices

See how top-quality cumin can change your cooking. Hearty and fragrant. With a higher concentration of essential oils, this cumin packs a punch!

A fresh, fragrant floral bouquet uncommon in most cumins. Raw or grilled, whole or ground, adds an authentic touch to  North African and Middle Eastern cooking.

Syrian cumin has everything that we love about cumin! Its fresh taste is perfect for Middle Eastern and Mediterranean dishes.

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

Essential for Indian cooking. Freeze-dried curry leaves are stronger than sundried, and are superb with brown mustard seeds. 

The famous dill seed, now ready to tackle more than just pickles. Adds flavor to sautéed vegetables, potatoes, chicken, and seafood.

Differs from fresh garlic in being highly fragrant and somewhat bitter.

This Chinese dried mandarin peel is aged for a mellow citrus flavor. Great for broths, grilling, and spice blending.

One of the ingredients in Chinese Five-Spice, fennel is a classic Asian spice. With strong licorice notes, it’s great paired with star anise.

Indian-grown fennel has a pungent herbal aroma and carries overtones of anise. Great for seafood, green vegetables and curries.

This ancient and renowned fennel terroir produces an exceptional combination of sweetness, gentle anise notes, and a crisp, honey-like aroma.

A staple of Middle Eastern, Ethiopian and Indian cookery. Our Indian fenugreek has a lovely maple aroma.

Relatively unknown to the West, this dried herb is used in several Indian spice blends and breads and vegetable dishes.

Galanga is like a more fragrant ginger. Indispensible in Indonesian and Thai curries as well as in Southeast Asian recipes.

Outstanding garlic scapes cultivated and dried in Quebec. Great for soups, dips, marinades and much more.

Medicinal grade ginger from China. Contains very few fibers. Used in Indian curries, in Chinese stir-fries or even in desserts.

Cochin ginger is a revelation to those who’ve never tried it, and a pantry essential to those who had. Mellow, fresh, and sweet. Simply divine.

A sour spice commonly used in South Indian and Sri Lankan cookery. Adds an acidic, fruity flavor while tenderizing meat. Best in fish curries.