Single Herbs & Spices

Fruity Island Pepper ~ Allspice is not a blend of different spices (as one would expect from the name) ~ it’s the dried, unripe berry of the allspice tree ~ a small evergreen tree native to the... [read more]

Fruity Warmth ~ Allspice is not a blend of different spices (as one would expect from the name) ~ it’s the dried, unripe berry of the Allspice tree ~ a small evergreen tree native to the central... [read more]

Aromatic Riot ~ Cultivated since ancient times, Anise has found its place in entrées and desserts across Mediterranean, Middle Eastern, European, and Latin American kitchens. Its sweet, warming... [read more]

Baker’s Secret Weapon ~ Completely neutral in aroma and taste, Arrowroot works behind the scenes ~ thickening sauces, soups, puddings, glazes, and fruit fillings. Made from the underground stems... [read more]

Culinary Classic ~ Now one of the world’s most familiar culinary herbs, Basil has travelled through kitchens and cultures for centuries. It holds a particularly valued place in Italian cooking, where... [read more]

Laurel Legend ~ These leaves come from the Bay Laurel bush ~ a sleek evergreen tree native to the Mediterranean region. By evergreen, we don’t mean that it has needle-like leaves, but instead the... [read more]

Sunlit sweetness ~ Yes, this really is the sweet red crunchy vegetable you find in your garden or in the produce aisle ~ now dried and intensified to be used as a concentrated and powerful spice... [read more]

Black Seed is also known as Nigella Sativa, a widely well known spice in Indian and Middle Eastern cuisine. It tastes like a combination of onions, black pepper and oregano and is used to flavor... [read more]

Seed Swagger ~ Caraway’s crescent-shaped seeds have pale ridges and a bittersweet aroma. They are delicious with the tastes of licorice, citrus peel, nuts, and pepper. They bring a satisfying... [read more]

Cardamom has a pungent aroma and a warm, spicy-sweet flavour. If you are using cardamom pods in stews and curries, use a mortar and pestle to lightly crush the shell and seeds within to release the... [read more]

Cardamom is native to India and is widely used in Scandinavian and East Indian cooking. Be frugal when using Cardamom - a little goes a long way. STORE IN A COOL, DRY PLACE.Ingredients:Organic... [read more]

Queen Of Spices ~ Cardamom’s resinous character is beloved among many cultures for making everything feel richer, and delectably aromatic. The scent is like that of rich cloves, cinnamon and... [read more]

Spiciness of capsicums is measured in heat units (H.U). Cayenne ranges from 5,000 to 120,000 H.U. Measuring between 20,000 and 30,000 H.U, this Cayenne is "medium." HANDLE WITH CAUTION... [read more]

Herald of Summer ~ Celery seed packs the stalk’s grassy snap, earthy depth, peppery edge, and pleasant bitterness into tiny, intense tasting seeds etched with fine ridges. It tastes like super... [read more]

The spiciness of capsicums, such as chili peppers, is measured in Heat Units (H.U). At between 20,000 - 30,000 H.U, these crushed chilies are "medium". HANDLE WITH CAUTION.Ingredients:Organic Chili... [read more]

The spiciness of capsicums, such as chipotle pepper, is measured in heat units (h.u.). Chipotle ranges from 10,000 to 120,000 h.u. This chipotle is "medium" at between 10,000–50,000 H.U., HANDLE... [read more]

Ingredients:Organic Chives (Allium schoenoprasum)Garden Confetti ~ Mild, sweet, and gently oniony with a hint of garlic. Scatter over potatoes, fish, salads, creamy sauces, or omelets. A classic in... [read more]

Cilantro leaves (also known as Chinese parsley) and Coriander seeds both come from the Coriander plant. Native to Southern Europe and the Middle East, Cilantro is an ancient herb with culinary use... [read more]

Native to Sri Lanka, True Cinnamon belongs to the same family and genus as Cassia Cinnamon and shares many similar characteristics. However, True Cinnamon has a much lower coumarin and volatile oil... [read more]

Bake Some Trouble ~ Korintje is a distinct type of cassia Cinnamon, known as Cinnamomum burmannii and is  familiar to the North American baking many know and love. Sprouting up from the isles of... [read more]

Stick with It ~ Cinnamon in the form of sticks, releases deep rounded earthy spice, steady sweetness, and peppery sparks gradually when infused. Their unique form makes them ideal for dishes that... [read more]

Sweet Mischief ~ Fragrant and warming, Saigon Cinnamon is a special kind of cassia ~ it’s like what we use for baking in North America, but stronger, sweeter and deeply spiced with a more... [read more]

Dark Rebel ~ Spiced and fired up, Cloves are the dried flower buds of a clove tree, carrying intense concentrated bold sweetness, woody, peppery heat, and gentle bitterness. A valued darker... [read more]

Fragrant Little Fires ~ Cloves are dried, unopened flower buds of a tall tropical tree with a dark brown hue and an intense, aromatic taste full of bold sweetness, warm woody, peppery heat, and a... [read more]