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A blend made exclusively from Provence-grown herbs: rosemary, marjoram, savory and thyme with a hint of lavender.
A perfect blend of sweet and hot spices that compliments wild meats such as duck, goose and other water fowls.
A perfect blend of sweet and hot spices, with juniper berries and smoked chiles, that compliments venison such as moose, elk and deer.
The perfect blend of sweet and hot spices for small game such as hare, rabbit and beaver.
A perfect blend of sour, sweet and hot spices that compliments wild birds such as partridge, pheasant, and wild turkey.
The ideal blend for festive dishes you would find served in the royal kitchens of Kashmir during the Raj.
A most regal Garam Masala made according to the rules of ancient Sind. Spices are individually slow-roasted before blending.
A contemporary Indian spice blend that’s great on a variety of fish. During cooking, the spices caramelize and form a delicious crust.
Authentic Jamaican spices blended with an assortment of herbs and lots of Scotch bonnet chilies.
An all-purpose blend generally used in rice dishes, with cardamom, cassia and dried lime.
A combination of herbes and aromatic spices, created for heartwarming stews during the long, cold winters in Quebec.
A rich and powerfully aromatic North-Indian version of Garam Masala that a generous quantity of black pepper.
We usually associate kebabs with Middle Eastern cooking, but grilling meat and vegetables on skewers is also very popular in India.
A classic spice blend that can used on kebabs and brochettes. Lightly hot, perfect for marinating all kinds of meat.
A blend of traditional spices for making homemade ketchups and chutneys.
Used in traditional Quebec meat pies and tourtière. Lac Saint-Jean meat pies, known as cipâte, generally consist of different wild meats and pork.
