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A Spice Trekker blend of different varieties of black pepper grown along the Malabar Coast. A perfect everyday Indian pepper blend for your mill.
A rare and aromatic pepper, with a remarkable longeur en bouche (a lingering pepper flavour that lasts).
An exceptional pepper, lively and hot from the Indian state of Karnakata. This terroir gives the pepper a distinct and direct fragrance.
Our Sri Lankan black pepper has a quick bite and a lingering aroma. We select only high density, early harvest berries deep black in color.
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.
A delicately fragrant spice, milder than fenugreek, little-known outside Georgia.
A balanced blend of 18 herbs and spices for brining all kinds of poultry. Perfect for your Thanksgiving turkey or BBQ chicken. For dry or wet brining.
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.
Our version of this classic Punjabi spice blend will allow you to concoct – what is by far the world’s most popular Indian dish – Butter Chicken!
Our Cajun blackening spice blend is designed to retain flavor at high heat, enhancing the flavors of vegetables, chicken and fish. An Épices de Cru favourite.
The Bayou is one of America’s most renowned culinary regions, thanks to its African, European, and Native heritage. It’s all here in this blend!
Inspired by the California burrito, this American-born seasoning is ideal for carne asada, grilled vegetables, or corn soup. Just like a taco shop!
This Eastern European staple adds a familiar, earthy, and lightly peppery tone. Caraway is traditionally used in rye bread, sauerkraut, harissa and biryanis.
