Product Catalog

Garlic's vibrant taste is excellent in soups, salads, fish, poultry, meat, eggs, sauces, dressings, breads, grains, and vegetables. Learn More

A great seasoning for breads, roasts, steaks, pork-chops, sauces, and dips. Sprinkle liberally wherever a savory garlic flavour is desired.

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Garlic's vibrant, onion taste is excellent in soups, salads, fish, poultry, meat, eggs, sauces, dressings, breads, grains, and vegetables. Learn More

This roasted garlic has a great flavour that goes well with red meats, antipasto, or any other application where a garlic flavour is desired.

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This roasted garlic has a great flavour that goes well with red meats, antipasto, or any other application where a garlic flavour is desired. Learn More

Garlic's vibrant, onion taste is excellent in soups, salads, fish, poultry, meat, eggs, sauces, dressings, breads, grains, and vegetables. Learn More

Garlic's vibrant, onion taste is excellent in soups, salads, fish, poultry, meat, eggs, sauces, dressings, breads, grains, and vegetables.

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Ingredients: cardamom, cinnamon, cloves, coriander, cumin, pepper.

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Ingredients: cardamom, cinnamon, cloves, coriander, cumin, pepper.

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Ingredients: cinnamon, fennel, cloves, star anise, white pepper.

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Feverfew is a native to Europe, but has since been naturalized to North America. It is a strongly aromatic herb that has gained popularity since the 1970s for its medicinal benefits.

Lemongrass is a herb grass with a strong citrus flavor and aroma. Its ability to blend with other herbs has made it a popular addition to many tea blends.

Feverfew and Lemongrass combine to complement each other, creating a unique blend with a gentle lemon flavour.

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Fenugreek is one of the oldest cultivated crops known to man. Its seeds are small, hard, and have a brownish yellow colour. The name Fenugreek is derived from the Latin word for “Greek Hay”. The ancient Egyptians used it as food and incense. Benedictine monks introduced the plant to central Europe where it was widely established by the sixteenth century. Today, it is used worldwide as a tea and in herbal preparations. Learn More

Fennel crusted whitefish: Pan roast and crush dill seeds. Mix with dill weed, thyme and salt. Roll whitefish in seasoning mix. Panfry in olive oil at medium-high heat until done. (3 to 5 minutes)

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Fennel was known as foeniculum to the ancient Romans, a name derived from the fact that it smells like hay while growing.

The Romans ate the stalks of this plant like celery or asparagus. Today, hybrid varieties exist to provide larger stalks but the focus has now changed to the seeds, which have a similar taste. This tea has a pleasant aromatic flavour with a hint of licorice and is excellent when paired with fish.

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