Spice Blends

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 fully aromatic Garam Masala, blended according to the ancient tradition of the India/Pakistan border region. A great addition to curry and chickpeas.

A contemporary Indian spice blend that’s great on a variety of fish. During cooking, the spices caramelize and form a delicious crust.

A powerfully pungent blend for chicken, lamb, goat and meat curries.

A mild and aromatic curry, with a hint of anise and lemony spices. All-purpose.  

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. 

With cassia, black cardamom, and loads of black pepper, this Garam Masala has plenty of pep. Best with creamy curries or red meats.

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.

The most well know spice blend in Georgian cuisine. Herbal, fragrant, slightly peppery and all-purpose.

All-purpose, well-balanced and deliciously inspired by Korean BBQs – combines classic Korean aromatics.