Arvinda’s Lime leaves have strong citrus accents. They are commonly used in Thai and Indonesian cookery.
A unique kind of lime zest, these dried lime peels have a more delicate, blossom-like flavor than typical limes.
Kemiri nuts are a well-known sauce thickener across southeast Asia and Polynesia. They are easily incorporated into spice pastes.
Kenjur is the rhizome relative of all your favorite roots: ginger, galangal, and turmeric. Less peppery but warm, with notes of camphor.
Kra chai, or lesser galanga, is sweeter than ginger, with an unusual citrus side. Great in stocks and chutneys, also on meat and fish.
Provence produces the best culinary lavender on earth, and this is the best of Provence lavender. Fragrance pork, poultry, and desserts
Grenadian Lemongrass carries a more herbal flavor than Thai. Snip and add to seafood, broths and poultry recipes.
Flown in fresh and dried in-house. Presents a potent citrus bouquet with little acidity. Easily added to soups or Southeast Asian curry pastes.
True licorice is a sweet, woody spice with a lingering, yet not overpowering, flavor. Utterly unlike anise.
The delicate husk that grows around the nutmeg. This top quality mace addresses your every culinary need, from cakes and donuts to stews or even cocktails.
This rare and little-known spice is the pit of a wild cherry. Bitter, sweet, and nutty, the perfect background to any dessert or cream sauce.
One of Europe’s oldest and greatest spices, great for sauces, soups, even desserts like cheesecake and ice cream.
Sometimes called black onion seeds, nigella is a standard spice of Indian and Middle Eastern kitchens. Whole nigella seeds are crunchy and peppery.
Possibly the world’s best nutmeg. This nutmeg is hand selected for us by our friend Lyris.
Sri Lanka is not only home to true cinnamon but to great nutmeg as well. Grate this nutmeg at the last moment for seasoning sweet or savory dishes.
Sri Lanka is not only home to true cinnamon but to great nutmeg as well. A pinch of nutmeg improves most dishes.
Great on their own, onion flakes are used in rubs, spice blends, dips and salads. A staple for any homemade spice blend.
A rare spice with a unique and enigmatic aroma. Orris root has a floral perfume that is reminiscent of violets.
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