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.
Indonesian red ginger offers unparalleled heat when dried. A peppy addition to soups, curries, even cookies.
The most fragrant and least acidic of our rose varieties, Persian rose petals are ideal for sweet or savory cooking or just adding a hint of wonder.
Rose petals from Lac St Jean. Sharp, floral fragrance that enhances desserts as well as savory dishes.
Experience the intense aromas of Damask dried rose buds. Cultivated for culinary use, perfect for simmering and baking.
Rosita de Cacao is a little-known dried flower that’s been used to flavor Mexican drinks for centuries. Sweet and floral, it’s the ultimate chocolate spice.
An exceptional product from an ancient terrior. Add a warm, welcoming taste with just a few saffron threads.
This is the highest quality Iranian saffron, with only pure, red threads and no remnants of yellow pistils. Velvety and smooth.
Experience the frontiers of a new terroir with this one-of-a-kind saffron. A short, intense growing season yields a unique floral range.
Used in Indonesian cooking the same way as a bay leaf, Salam Leaves add an authentic touch to curries, stews, and soups.
A rare spice from Mexico. The dried sapote nut has an almond-like flavor that enhances chocolate, cookies, and cakes.
Premium quality freeze dried French shallots, more fragrant than dried onions. Great in sauces, dips, salad dressings, and so much more!
Taste the broad, rich flavors of pure Spanish smoked paprika. A staple that will add a sweet and smoky flavor to any dish.
Culinary spruce needles have a fresh, resinous scent. They add a refreshing backdrop to burgers, wine sauces, salmon, and syrups.
Young spring buds that present notes of resin and menthol, as good with meat as it is desserts.
This Chinese cooking classic presents a complex spectrum of anise and licorice flavors. For pork, beef, curries, or desserts.
A key spice in Middle Eastern cooking. Turkish ground sumac adds a gentle acidic note to salads, grilled meats, and spice blends.
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