Spices

Used grated like nutmeg, its fragrance of vanilla and almond complements desserts, especially maple-flavoured ones.

Alleppey ground turmeric has been renowned for centuries for its strong flavor and deep color. Try this potent variety in your next curry.

With its deep orange color Alleppy turmeric is surprisingly flavorful and contains high levels of curcumin.

A lesser known variety, White Chinese Cardamom flavors Asian broths and rice dishes with a fresh, aromatic notes.

These sour, slightly bitter Persian dried limes bear a strong, direct lemon/lime aroma. Great for fish and seafood, or many simmered dishes.

A very delicate cumin taste with a delicate herbal side with little bitterness, this cumin is the ultimate finishing spice.

This wild caraway presents a strong bouquet that is reminiscent of menthol, cumin, and fennel. For soups, grilled vegetables, even rice.

Our wild sumac is harvested in Gaspésie. It’s similar to common Middle Eastern sumac, but with no salt added and a strong sour bite.

Yellow mustard seeds are hotter than brown. Use whole or ground to make salad dressings, condiments, pickles and marinades.

Yuzu is a citrus used in Japanes cooking, perfect for desserts and savory dishes alike. It is appreciated for its intense floral aroma that recalls at once lemon and mandarin orange.