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A unique blend of herbs and spices from another era that’s surprisingly useful for modern kitchens.
Called Indian thyme, this anise-like seed adds a vegetal, herbal crunch to Ethiopian, Middle Eastern, and Indian cooking.
An exceptional product, harvested from an equally exceptional terroir! Ethiopian adjwain’s seeds are smaller, stronger, complex, and more intense than their Indian counterpart.
The most popular chile in Peruvian cuisine. Mild with an unusually fruity flavor.
This brown Peruvian chile is fruity and mildly hot. Perfect for fish dishes or salsas.
Real Aleppo pepper harvested in Syria. Fruity, colourful and slightly hot, an all-purpose pepper par excellence.
The most famous Middle Eastern chile, and for good reason! Mild but pointed, fruity and subtle. Use like paprika, at the start or end of cooking.
Real Aleppo pepper harvested in Syria, a hotter version. Fruity, colourful and piquant, can be used on a variety of dishes.
This blend, also known as baharat, recalls the city from which most of the great Middle Eastern chefs hail.
These classic blends with unique spice combinations, lend themselves brilliantly to a variety of different ingredients and recipes.
Jamaica has produced the best for millennia. Packed with essential oils that recall nutmeg, pepper, cinnamon and clove. You only need a few!
Infuse any dish with an authentic Creole flavor simply by adding a leaf of allspice, just as you would a Bay leaf.
India’s secret souring agent. Made from dried green mangoes, amchoor adds balance and zest where acidity is needed.
This rare and ancient variety of black pepper from India produces but a limited quantity of peppercorns. Fresh and boldly floral in flavour. Warm, very hot and particularly long in the mouth.
This is the most popular chile in Mexico. Black ancho chiles are quite mild and have overtones of dried fruit, coffee and tobacco.
A mild and earthy chile with notes of dried prunes, chocolate and licorice. Perfect for salsas, moles and adobos.
