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Zip Zap Zing ~ Crack Coriander seed and out jumps tangy lemon, orange peel, warm nuttiness, and a mild spicy bite. Though it comes from the same plant as Coriander leaves ~ better known as cilantro,... [read more]

Bright Side Up ~ Coriander seed contains a world of tangy citrus peel, warm nuttiness, and a mild spicy bite. It comes from the same plant that produces the leaves we commonly call cilantro ~ the two... [read more]

Cornsilk offers a mild, grassy flavor with a clean, slightly sweet aroma that is subtle yet distinctive. It is commonly used to prepare herbal teas and infusions, where its gentle taste complements... [read more]

An ear of Corn is the plant’s female flowering structure, tucked inside layers of husk. Each potential kernel begins as a tiny ovule along that ear, and from each one grows a single strand of... [read more]

Sour and intense, this fruit-producing bush grows in lowlands and bogs across much of the north, particularly in New England, Quebec and Atlantic Canada. Traditionally, the berries are harvested once... [read more]

Sour and intense, this fruit-producing bush grows in lowlands and bogs across much of the north, particularly in New England, Quebec and Atlantic Canada. Traditionally, the berries are harvested once... [read more]

Spice Blend Secret ~ Deep aromas tell tales of toasted earth, strong warmth, gentle bitterness, and a sharp edge that’s essential to most chili powder blends. Cumin seed comes from the seeds of a... [read more]

Cumin seed offers an earthy, warm flavor with a subtle nuttiness and a gentle citrus note, delivering depth to dishes like curries, chili, and roasted vegetables. Its distinct aroma is instantly... [read more]

Spice Bedrock ~ Cumin has seasoned food for thousands of years, from ancient Mediterranean tables to kitchens across North Africa, western and southern Asia, Mexico, and the Americas. The ridged... [read more]

Sun-warmed and aromatic, this small shrub grows wild across Mexico, Central America, the Caribbean, and parts of the southern United States. Damiana is known by its bright yellow flowers and long,... [read more]

Dandelion leaf offers a bitter, earthy taste with grassy undertones, making it a classic ingredient for herbal infusions and wellness blends. Its robust flavor is excellent in spring tonics, homemade... [read more]

This stubborn weed came to the Americas with settlers from Europe and now shows up everywhere ~ lawns, gardens, and parks alike. Its leaves are a springtime staple in salads and brew into a... [read more]

This stubborn weed came to the Americas with settlers from Europe and now shows up everywhere ~ lawns, gardens, and parks alike. Its leaves are a springtime staple in salads and brew into a... [read more]

Dandelion Leaf delivers a pronounced bitter and earthy flavor, with a subtle grassy undertone that stands out in both warm and cold preparations. Its naturally crisp texture makes it a distinctive... [read more]

The use of Dandelion was first recorded in China in the seventh century. By the eleventh century, middle eastern scholars were praising its qualities, and by the sixteenth century it was well... [read more]

Native to Eurasia, Dandelion has been gathered and prepared for centuries, with records reaching back to the seventh century. As people moved across regions and settled new ground, the plant followed... [read more]

Across Europe, this dark, robust tea is commonly known as Dandelion Coffee. The name reflects its preparation and appearance: the root is roasted and brewed to produce a deep, strong cup... [read more]

Darjeeling is recognized as being one of the great tea regions of the world. Teas from this area are known to have a unique muscatel note because of the unique geographical location, elevation, and... [read more]

Darjeeling is a region in North-Eastern India. This famous namesake tea all started some 150 years ago when a British civil engineer, who was stationed in the area, experimented with planting tea... [read more]

Devil’s Claw Root offers a robust, earthy flavor with pronounced bitter undertones, making it a distinctive addition to herbal infusions and decoctions. Its fibrous texture lends itself well to... [read more]

Pickle Jar Spirit ~ Dill seed is the dried fruit of the same ancient herb that gives us Dill weed and instant pickle-y memories. Its lasting popularity came from more than its fresh leaves ~ the... [read more]

Cool as a Cucumber ~ Dill weed is the dried, feathery leaf of a slender annual herb, the same plant as Dill seed, its fresh light grassy sweetness, soft citrus, and traces of anise have travelled... [read more]

Rooted and aromatic ~ Dong Quai, sometimes called Chinese Angelica, is a graceful plant related to carrot, celery, parsley and coriander. With its feather like leaves and clusters of small... [read more]

“Masala chai” means spiced tea ~ typically black tea simmered with milk, water, and spices. Our Double Chai is different: it’s tea-free, letting the spices take the lead. In India and surrounding... [read more]