Pure, flavorful, large berry Tellicherry pepper from India’s most respected black pepper terroirs.
Pure, flavorful, large berry Tellicherry pepper from India’s most respected terroirs. The Épices de Cru Reserve is our most aromatic Tellicherry pepper.
This semi-wild pepper is grown in the Tribal areas of Kerala, India. A small berry containing a hot pepper with a bite and a fresh taste.
Our hottest black pepper! Fruity, lively and plenty peppery.
An all-puropose blend invoking the flavours of India, ground roughly, featuring black pepper.
A versatile Indian-style blend with a coriander/fennel base with a generous dose of garlic.
This spiced up blend can easily transform a simple dish of sautéed vegetables as well as noodles, with or without meat.
Made up of 18 different herbs and spices. No one flavor dominates, as this blend is subtle and well calibrated, allowing the meat to express its full, moist flavor.
A darling herb from Africa to Europe to the Caribbean, cherished for its culinary and medicinal properties. Trust us, you’re gonna love it.
Direct-sourced from southern India, these brown mustard seeds are potent, but milder than yellow mustard seeds. Indispensable in Indian cooking.
An exceptional spice blend for butter chicken by Arvinda Chauhan. Trust Arvinda to deliver authentic flavour for this Indian classic revered in the West.
The all-purpose blend for blackening fish, steak and other meats. This cooking method was made famous by Chef Paul Prud’homme of Louisiana.
The real flavor of the Bayou in a can. Delicious on meats, seafood and poultry, lentil soups, meatloaf and even pasta sauce.
An everyday spice blend typical of Southern California-style Mexican food : Carne asada, tacos, burritos and anything grilled.
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.
A rich and evocative spice blend created based on a fusion of influences and which certainly lends a Creole-Caribbean fragrance to all dishes.
Also known as ‘chile bola,’ cascabel is an interesting chile with a bit of a bite. Requires no rehydration, just grind whole to a coarse powder.
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