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Spices

Absinth
10.00 $US

This bitter herb compliments many liquors and teas.

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Adjwain
6.75 $US

Called Indian thyme, this anise-like seed adds a vegetal, herbal crunch to Ethiopian, Middle Eastern, and Indian cooking.

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Allspice
10.00 $US

Jamaica has produced the best for millennia. Packed with essential oils that recall nutmeg, pepper, cinnamon and clove. You only need a few!

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Allspice Leaves
9.00 $US

Infuse any dish with an authentic Creole flavor simply by adding a leaf of allspice, just as you would a Bay leaf. 

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Amchoor
8.50 $US

India’s secret souring agent. Made from dried green mangoes, amchoor adds balance and zest where acidity is needed.

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Angelica seeds
7.50 $US

A Persian cooking essential, Angelica seeds are worth discovering. With an unmistakable aroma, perfect for beans, vegetables, even pickling.

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Anise
7.50 $US

This spice contains powerful aromatics and is best used toasted or sparingly. Whole anise seeds impart a wide range of herbal notes.

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Annatto
7.50 $US

A mild spice used mostly for coloring. Used in West-Indian, Peruvian and Mexican dishes.

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Asafoetida
9.50 $US

Gluten-free asafoetida. Indispensible in Indian cookery, especially with pulses. This gum lends a roasted garlic flavor to simmered dishes.

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Avocado Leaves
9.00 $US

Common to central Mexican cookery, avocado leaves are used in slow-cooked dishes like bean dishes, braised meats, moles and tamales.

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Balsam Fir Tips
6.00 $US

These young spring buds promise exceptional fruity flavor. For use in desserts, small game, or as an herbal infusion. Harvested in Quebec.

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Balsam Poplar
8.50 $US

A sweet, resinous spice, wild-harvested by hand. The leaves can be infused as an herbal tea or use in cooking.

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Banglé
9.00 $US

A rare and fragrant rhizome sourced from Bali. Fresh taste and citrus aroma.

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Bay Leaf - Grenada
8.50 $US

The West-Indian bay leaf has a rich and pungent fragrance. Distinct from the Mediterranean bay leaf.

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Bay Leaf - Morocco
8.50 $US

The most fragrant bay leaves. We dry them ourselves in order to preserve their unique character.

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Black Cardamom - China
11.50 $US

Slightly smoky and dark with notes of camphor, a flavor well worth discovering. Great for broths, stir-fries, and other Chinese dishes.

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Black Cardamom - India
10.50 $US

A key ingredient in North Indian dishes like chicken tikka masala, this smoked black cardamom adds earthy, fermented notes.

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Black Cumin
9.00 $US

Smaller and more delicate than regular cumin. A central Asian pantry essential. Best when fried in oil or ghee, they add a nutty, earthy flavor.

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