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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
Dried Mediterranean lemon peels pair deliciously with desserts, fish and seafood dishes.
High-quality Vietnamese lemongrass, whose fragrance is reminiscent of citrus zest, without acidity or bitterness.
True licorice is a sweet, woody spice with a lingering, yet not overpowering, flavor. Utterly unlike anise.
Intense flavour of lemon zest, lemongrass alongside notes of Kaffir lime leaves. Can be used for fish, seafood, poultry and green vegetables.
Special arrival! Exceptionally amazing quality Grenadian mace, dried for a shorter period, therefore fresher and more fragrant.
The delicate membring 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.
A little-known spice, originating from Georgia, subtly fragrant and colourful.
One of Europe’s oldest and greatest spices, great for sauces, soups, even desserts like cheesecake and ice cream.
A wild, Quebec plant with a heady and intoxicating fragrance reminiscent of violets.
Sometimes called black onion seeds, nigella is a standard spice of Indian and Middle Eastern kitchens. Whole nigella seeds are crunchy and peppery.
Home-grown nigella variety that is more intense in taste and flavour than it’s Indian cousin, with a more rustic, complex and mentholated flavour.
