These classic blends with unique spice combinations, lend themselves brilliantly to a variety of different ingredients and recipes.
Forget the appetizer, use the spice blends for your next apéro! A simple dish before sitting down to eat, an apéro is a great way to entertain.
We are pleased to offer six of our “musts” which will help you explore the wide and wonderful world of BBQ flavors.
A Spice Trekker blend and one of our best sellers. Very rich, flavorful and perfectly balanced.
Balinese fleur de sel is sun-dried in a hollowed-out trunk of a coconut tree. A great finishing touch on any number of dishes.
An excellent salt for finishing all kinds of dishes.
Discover truly, traditional American cuisine by way of three classic blends from the East coast all the way to California.
Here are three of our favorite blends for; cakes, pies, muffins and other assorted pastries; packaged in a colorful Epices de cru® cardboard tube.
This trio represents three « musts » when it comes to Indian cuisine; presented in a colorful Epices de cru® carton tube.
The grandest of peppers! This collection unites three exceptional peppers harvested from distinct regions and terroirs of India.
Three chilies to facilitate your gastronomic journey from Mexico to Korea, by way of the Middle East. A personal favourite !
A selection of « must have » spices for Moroccan cooking, curated in a typically colourful Epices de cru cardboard tube.
Discover the hidden flavours of Québec’s forests! A wonderful selection of three Nordic spices curated in a typically colourful Epices de cru cardboard tube.
This unique blend unites our very best black pepper corns! Hot, fruity, and long lasting in the mouth.
A mined rock salt with a complex taste, harvested in the Himalayas. All-purpose.
Four flavour-filled spice blends to ramp up your wildfowl and wild meat dishes.
Our tribute to the cuisine of Montreal and our own Jean-Talon Market. Montreal Spice Rub and Little Italy are two all-purpose blends with history.
An all-natural lemon pepper. A mix of black and green peppercorns with Sichuan pepper, lemongrass and the citrusy Andaliman.
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