The best bay leaves that Turkey has to offer! The most recent, flavorful, fragrant harvest.
Typical aromas and a well-balanced fragrance. Hot but not overly so, ideal for everyday cooking.
Cassia - also know as fake cinnamon - is most aromatic, very sweet and hot, to taste. Fabulous in desserts as well as savory dishes.
Cracked star anise, grown in Vietnam. Perfect for broths, Chinese or Vietnamese cuisine, duck recipes, and desserts.
A delicate Congolese pepper that is a cousin of Cubeb. Rich and woody aromas, with camphor, frankincense and menthol highlights.
Here's a selection of spice blends that highlights Quebec most famous sugar, maple! For a salad, a main dish or a dessert, add a bit of sweetness and lots of flavours to your favorite recipes.
The unmistakable flavours of the Greek isles, starring oregano and lemon. Ideal for lamb, olive oil-based dishes and feta.
A sweet tasting habanero variety, extremely lively and hot with a fruity fragrance. Cultivated in Quebec.
A culinary world tour that involves six layovers, from Portugal to the Caribbean, by way of Asia and south America.
Intense flavour of lemon zest, lemongrass alongside notes of Kaffir lime leaves. Can be used for fish, seafood, poultry and green vegetables.
This thirty year old family spice blend for ham was concocted using various kinds of mustards, a pinch of aromatic spices like cardamom and a generous helping of maple sugar.
Long pepper is picked when very ripe. The peppery taste is long lasting with a fruity fragrance and hints of mild spices, cinnamon and honey.
This exceptional Vietnamese pepper is hand picked and harvested only once fully mature. Bold fragrance, floral and fruity flavours that lingers in the mouth.
Genuine Spanish saffron, harvested from the most renowned terroir of the planet. Incomparable quality and fragrance.
One of the world’s most reputable peppers. Hot, woody and long lasting, with an unmistakable fermented fragrance.
A remarkable, delicately woody, aromatic Vietnamese pepper, moderately but persistently hot.
A wild, sparkling, floral spice from west Africa with hints of lavender and long-lasting hot flavour profile.
This second cousin of Sichuan pepper is fruity and fresh with clementine and citronella notes. Pairs well with fish and seafood.
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