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.
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.
This pure Spanish dried garlic is intense. It not only adds both sweet and savory, it also delivers a gentle bite. For any cooking.
Direct sourced from the Cardamom Hills of Kerala. Experience top quality: sweet, fragrant and camphorous. Use in curries, rice, teas, or desserts!
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