This bitter herb compliments many liquors and teas.
Called Indian thyme, this anise-like seed adds a vegetal, herbal crunch to Ethiopian, Middle Eastern, and Indian cooking.
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.
A Persian cooking essential, Angelica seeds are worth discovering. With an unmistakable aroma, perfect for beans, vegetables, even pickling.
This spice contains powerful aromatics and is best used toasted or sparingly. Whole anise seeds impart a wide range of herbal notes.
A mild spice used mostly for coloring. Used in West-Indian, Peruvian and Mexican dishes.
Gluten-free asafoetida. Indispensible in Indian cookery, especially with pulses. This gum lends a roasted garlic flavor to simmered dishes.
Common to central Mexican cookery, avocado leaves are used in slow-cooked dishes like bean dishes, braised meats, moles and tamales.
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.
A rare and fragrant rhizome sourced from Bali. Fresh taste and citrus aroma.
The West-Indian bay leaf has a rich and pungent fragrance. Distinct from the Mediterranean bay leaf.
The most fragrant bay leaves. We dry them ourselves in order to preserve their unique character.
Intense perfume of rose and geranium, with notes of bergamot. A wild Quebec plant worth discovering!
Slightly smoky and dark with notes of camphor, a flavor well worth discovering. Great for broths, stir-fries, and other Chinese dishes.
A key ingredient in North Indian dishes like chicken tikka masala, this smoked black cardamom adds earthy, fermented notes.
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