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.
Three of our delicious grilling blends will enhance meats and vegetables and liven up your BBQs, packaged in a colorful Epices de cru® cardboard tube.
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.
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.
Intense flavour of lemon zest, lemongrass alongside notes of Kaffir lime leaves. Can be used for fish, seafood, poultry and green vegetables.
A classic Long Pepper that is very ripe yet not excessively fermented – characterized by a resinous, faintly sweet odour. Bold, lively, fruity taste with introductory hints of lemon.
A genuine, classic Trinidad « pepper sauce » made using habaneros, fruits, vegetables and local herbs.
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.
Apart from its rich and unique fragrance, as well as its bold, vibrant colour, the exceptional quality of this saffron is further enhanced by the distinct appearance and length of its stigmas.
One of the world’s most reputable peppers. Hot, woody and long lasting, with an unmistakable fermented fragrance.
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 second cousin of Sichuan pepper is fruity and fresh with clementine and citronella notes. Pairs well with fish and seafood.
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