- Login
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.
Cumin, roasted by Ethné, the cumin queen herself! Enhanced taste that’s crisp and boldly flavourful!
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.
These apparently delicate yet boldly colourful rosebuds are ideal for decorating savory dishes and desserts. Once infused they become fragrant and mildly floral to taste.
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.
Genuine Spanish saffron, harvested from the most renowned terroir of the planet. Incomparable quality and fragrance.
Apart from its rich and unique fragrance, as well as its bold, vibrant colour, the exceptional quality of this saffron is further enhanced by the distinct appearance and length of its stigmas.
This is the highest quality Iranian saffron, with only pure, red threads and no remnants of yellow pistils. Velvety and smooth.
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!
Finest quality, sliced, Quebec garlic, adds a delicious, unexpected and mysterious crunch to your salads!
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.
