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A smaller variety with a reddish skin tone and intense flavour, which is hotter and more aromatic than white ginger.
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This festive and fragrant blend is your go-to for Holiday baking. Plenty of cinnamon, allspice, and of course ginger form the base of this classic blend.
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Cochin ginger is a revelation to those who’ve never tried it, and a pantry essential to those who had. Mellow, fresh, and sweet. Simply divine.
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The famous Cochin ginger, ground in house. This ginger is a revelation to those who’ve never tried it, and a pantry essential to those who had. Mellow, fresh, and sweet. Simply divine.
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Medicinal grade ginger from China. Contains very few fibers. Used in Indian curries, in Chinese stir-fries or even in desserts.
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Turmeric native to Indonesia of the botanical variety c. xanthorrhiza. Mainly used for its anti-inflammatory and antibacterial properties.
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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.
Kenjur is the rhizome relative of all your favorite roots: ginger, galangal, and turmeric. Less peppery but warm, with notes of camphor.
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Galanga is like a more fragrant ginger. Indispensible in Indonesian and Thai curries as well as in Southeast Asian recipes.
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