Herbs & Spices

Turmeric is quite versatile. In North American cuisine, it is used to flavour artichokes, potatoes, tea, eggs, fish, and pickled vegetables.

One of the Fines Herbs of French cuisine. Use in bouquet garni, soups, chowders, stuffings, fish dishes, tomatoes, vegetables, meat and poultry.

One of the Fines Herbs of French cuisine. Use in bouquet garni, soups, chowders, stuffings, fish dishes, tomatoes, vegetables, meat and poultry.

With a flavour strong and sweet, Tarragon complements fowl, fish, dairy, and egg dishes. As one of the French Fines Herbs, it is an excellent compliment to Thyme, Rosemary, Sage, and Parsley.

With a flavour strong and sweet, Tarragon complements fowl, fish, dairy, and egg dishes. As one of the French Fines Herbs, it is an excellent compliment to Thyme, Rosemary, Sage, and Parsley.

A good source of calcium, protein, and vitamins, Sesame seeds are extremely good in a large variety of dishes, and as a topping for fresh breads.

A good source of calcium, protein, and vitamins, Sesame seeds are extremely good in a large variety of dishes, and as a topping for fresh breads.

In the kitchen, Savory is a common ingredient in stews, stuffings, salads, and poultry dishes. It is particulary good with vegetables and accompanies Sage extremely well.

Popular in teas, herb butters, chicken soup, creamy soups, eggs, peas, snap beans, liver, fish, and quince chutney.

Sage is highly aromatic with pungent and slightly bitter taste. A classic poultry seasoning, it is also commonly used in sausage and pork dishes, salad dressings, chowder, fish dishes, and cheeses.

Commonly used to flavour vegetables, meats, poultry, soups, stews, and fish. Rosemary complements the herbs Chives, Thyme, Chervil, Parsley, and Bay leaves.

Commonly used to flavour vegetables, meats, poultry, soups, stews, and fish. Rosemary complements the herbs Chives, Thyme, Chervil, Parsley, and Bay leaves.

100% Organic Ingredients: Sage, thyme, dehydrated onion, marjoram, black pepper, celery seed and red pepper.

Use Poppy seeds on breads, pastries and rolls, crushed in fillings, or add to salad dressings and stuffings. The full nutty, sweet flavour of the seeds is released when they are warmed.