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.
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.
The most well know spice blend in Georgian cuisine. Herbal, fragrant, slightly peppery and all-purpose.
Explore regional French Canadian cuisine with this blend for Cipâte, a variation of the Tourtière meat pie.
Fresh and fragrant, with a rich lemongrass perfume. Excellent in dishes that include coconut milk, grilled meats, fish and seafood.
The encompassing fragrance of Korean cuisine, delicately hot, fruity, with notes of sesame seeds and ginger. Perfect for soups, salads and for grilling!
An aromatic blend inspired by the flavourful warmth of Peruvian cuisine.
Slightly tangy, with paprika and citrus fragrances. Perfect for vegetable dishes, soups, stews, roast chicken or white fish recipes.
A rich and exotic blend with hints of lemongrass and kaffir lime leaves. Perfect for seafood, coconut milk curries and vegetables.
A blend common to contemporary Lebanese cuisine. Perfect seasoning for shish taouk.
An all-natural lemon pepper. A mix of black and green peppercorns with Sichuan pepper, lemongrass and the citrusy Andaliman.
This iconic blend is named after Montreal’s vibrant Italian neighborhood. A Canadian-Italian blend of garlic, herbs and pepper.
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