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China’s most famous spice blend, highly aromatic, with strong licorice notes, and a sweet, peppery side.
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Different from the Indian variety, boldly fragrant, can be used in range of cuisines.
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Green Sichuan pepper has a more robust flavor than its red cousin. Its lemony aroma makes it ideal for seasoning fish, pork and poultry.
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Cultivated 3000 meters above the tiny village of Nine Dragons, China. One seed is often enough to numb one’s tongue.
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Direct-sourced from southern India, these brown mustard seeds are potent, but milder than yellow mustard seeds. Indispensable in Indian cooking.
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Kra chai, or lesser galanga, is sweeter than ginger, with an unusual citrus side. Great in stocks and chutneys, also on meat and fish.
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These apparently delicate yet boldly colourful rosebuds are ideal for decorating savory dishes and desserts. Once infused they become fragrant and mildly floral to taste.
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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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A lesser known variety, White Chinese Cardamom flavors Asian broths and rice dishes with a fresh, aromatic notes.
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Yellow, oval coriander seeds are distinct from their common round, brown cousin. Sweet, citrusy, and bursting with wild aromatics.
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