A twist on a Middle Eastern classic, revisited with local herbs and indigenous spices from Quebec.
A great all-purpose rub. Mild and aromatic with the flavors of south Mexico. Simply rub and grill.
This blend, with its notes of almond and coconut can be used to add flavour to all kinds of chocolate based desserts, be they pastries, truffles or brownies.
The genuine Spanish blend for traditional paella, with a generous portion of saffron. Equally great for meat or seafood paellas.
Panch Phoran means “five spices” in Bengali. In Bengal, this blend is the spice base of many fish, vegetable and meat dishes.
An aromatic blend with fennel and cinnamon notes, developed to make shahi paneer, dish with a creamy sauce made from saffron and nuts.
Blazing hot African chiles combined with a hint of bay leaf and smoked paprika. Our Portuguese grilled chicken spices are not just for chicken.
Classic North American pickling spices for fresh vegetables, be it cucumbers, beets, onions or even homemade relish.
Perfectly calibrated to add a gentle herbal tone and mild heat to a standard tomato-based pizza sauce.
Inspired by Philippe’s memories of his grandmother’s roast turkey and chicken. A great all-purpose seasoning for all poultry dishes.
An American classic. Gives an “old time” spice flavor to non-pumpkin desserts and baked goods.
This rustic, fragrant blend is made up of the finest herbs produced harvested in Quebec with notes of savory, celery and parsnip.
An American classic! Use it as a salad dressing or a dip, served with vegetables, as well as chicken wings, fries, etc.
We are very proud of our Ras-el-Hanout containing 27 spices. Use it as a finishing touch on your dishes, Moroccan or otherwise.
A rich, sumptuous version of the classic Ethiopian Berbere, made with roasted chilies and rare spices.
Lemony, spicy and piquant, Satay Spice Blend makes a delicious Asian-style marinade for pork, poultry, seafood and fish.
Also called Japanese Seven Spice. Lightly hot, with citrus and sesame notes, it is traditionally served as a finishing spice.
An almost forgotten blend born at the crossroads of the Spice and the Silk Roads: Indian, Chinese and Persian cuisines intersect in Central Asia.
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