Spices

The classic French Bourbon vanilla. Madagascar is the world’s largest producer of gourmet vanilla beans. 

These delicate vanilla beans from Papua New Guinea are perfect for desserts, fruit, and making homemade vanilla extract. More floral than the standard Madagascar. 

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. 

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

The astonishingly flavourful root of a plant that grows wild in Quebec!

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.

A wild plant from northern Quebec with an aroma reminiscent of chamomile and thyme.

Yellow Birch, called wild cherry in French, is a North American tree whose tender flowers present notes of honey, almond, and cherry. 

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.