These young spring buds promise exceptional fruity flavor. For use in desserts, small game, or as an herbal infusion. Harvested in Quebec.
A sweet, resinous spice, wild-harvested by hand. The leaves can be infused as an herbal tea or use in cooking.
Intense perfume of rose and geranium, with notes of bergamot. A wild Quebec plant worth discovering!
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.
A wild-foraged spice that is at once peppery and delicate. Rich and complex, with a strong floral side that verges on musky.
A wild, Quebec plant with a heady and intoxicating fragrance reminiscent of violets.
A small, wild pepper from Quebec, with a bold citrus aroma. Early Spring Harvest, exceptional fragrance!
A small, wild pepper from Quebec, with a bold citrus aroma, Prickly Ash is a great kitchen find. Discover its unique, prickly flavor today!
Rose petals from Lac St Jean. Sharp, floral fragrance that enhances desserts as well as savory dishes.
Culinary spruce needles have a fresh, resinous scent. They add a refreshing backdrop to burgers, wine sauces, salmon, and syrups.
Young spring buds that present notes of resin and menthol, as good with meat as it is desserts.
We call dried Sweet Clover flowers “Boreal vanilla.” This complex and delicate new spice the ideal addition to any dessert, tea, or cocktail.
Comptonia fern leaves are rich in tannins, offering notes of pine and menthol that pair best with fatty meats and fruit.
A highly versatile and easy to use Nordic spice, valued for millennia in North America for its medicinal properties and once used in brewing.
This wild caraway presents a strong bouquet that is reminiscent of menthol, cumin, and fennel. For soups, grilled vegetables, even rice.
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.
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