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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.
Our version of a forgotten spice blend often found in Quebec cookbooks of yore.
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.
What do you get when you cross an Indian curry with Chinese Five Spices? A savory blend for pork or beef curries.
A typical Québécois blend of spices and herbs ideally suited for tomato-based sauces.
A typical blend in southern India that joins the lemony fragrance of coriander with the punch of ginger.
This fragrant blend is rich with star anise and fennel. More common to South India, it is great in coconut milk curries.
These are the spices that we personally use when concocting our version of Spiced Rum and they naturally do honour to the flavours of the West-Indies. To be infused with your favourite brown rum!
Mellow and fragrant, this roasted black curry is one of our all-star blends!
A unique and hot blend with notes of fennel and citrus, ideal with all sorts of seafood and fish.
