Possibly the world’s best nutmeg. This nutmeg is hand-selected for us.
Sri Lanka is not only home to true cinnamon but to great nutmeg as well. Grate this nutmeg at the last moment for seasoning sweet or savory dishes.
Sri Lanka is not only home to true cinnamon but to great nutmeg as well. A pinch of nutmeg improves most dishes.
Great on their own, onion flakes are used in rubs, spice blends, dips and salads. A staple for any homemade spice blend.
Italian orange peels are extremely fragrant, sweet and surprisingly not bitter! Great for desserts, sweet and sour sauces or even salad dressings.
A rare spice with a unique and enigmatic aroma. Orris root has a floral perfume that is reminiscent of violets.
Inspired by Philippe’s memories of his grandmother’s roast turkey and chicken. A great all-purpose seasoning for all poultry dishes.
A smaller variety with a reddish skin tone and intense flavour, which is hotter and more aromatic than white ginger.
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.
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