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Comptonia fern leaves are rich in tannins, offering notes of pine and menthol that pair best with fatty meats and fruit.
A highly versatile and easy to use Nordic spice, valued for millennia in North America for its medicinal properties and once used in brewing.
Using a production technique that dates back several hundred years, this celebrated paprika is prepared with chilies that are grown and harvested in the Kalocsa region of Hungary.
This Spanish sweet paprika is the best of the best. Warm, surprisingly fragrant, and familiar, it completes many of your dishes. Colorful and sweet.
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 Alleppey turmeric is surprisingly flavorful and contains high levels of curcumin.
Turmeric native to Indonesia of the botanical variety c. xanthorrhiza. Mainly used for its anti-inflammatory and antibacterial properties.
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.
Unique taste characterized by floral, musky, fresh vegetal notes, encompassed by a slight bitterness and persistent freshness that tends to linger in the mouth.
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.
