Collection: Catalog

North American

Powdered Smoke

Add a layer of smoky flavor to any spice mix, marinade, or sauce. A little bit goes a long way with this product, it creates a wonderful depth in meat dishes, stews, or sauces.

Germany

Whole Chamomile Flowers

This dainty white petaled German, or wild, chamomile has a sweet hay and apple aroma. Most commonly brewed as tea, the dried flowers are also a perfect pair for strawberry and make beautiful vinegar with white balsamic.

Worldwide

Cider Vinegar

Cider vinegar is made by bacterial activity that converts fermented cider into a weak solution of acetic acid. Pairs well with chutneys, hearty stews, and marinades. It can also be used to make pickles, though it will darken light-colored fruits and vegetables.   Contact us to find the flavor you're looking for!

Italy

Italian Pine Nuts

This long slender pine nut has a delicate buttery taste. Toast it to bring out a more intense flavor, or add it raw to peppermint tea.

European

Beet Powder

Made from 100% Beet juice. Add Beet Powder to your morning to juice or smoothie for a dose of folate, potassium, and vitamin C. Use the powder when baking bread, sprinkle some over labne, or stir into your morning oatmeal for brilliant color and flavor.

UK

Maldon Salt

Large Flakey Salt that has great crunch to finish anything on the grill, even steamed vegetables get an upgrade with this clean tasting salt.

Indonesia

Nutmeg, Ground

The finest nutmeg comes from the Banda Islands of Indonesia and Grenada, where the seeds are still prized for their deep, sweet aroma. Grated fresh, nutmeg elevates creamy sauces, vegetables, and slow-cooked dishes, while in pastry it brings warmth to custards, cakes, fruit desserts, and festive bakes.Used for centuries to aid digestion, relaxation, and balance, nutmeg was once carried as a talisman against illness and misfortune—a spice so mysterious it sparked wars and was worth more than gold.A pinch is enough.Welcome to the world of nutmeg 🐝

India

Malabar Black Peppercorn, Butcher Ground, Coarse

The Malabar Coast of Kerala, India is home to some of the finest pepper farms in the world. Malabar pepper is well balanced with citrus aromas and a medium-hot bite. Your go-to for steaks, stocks, and stews.

Worldwide

Honey Powder

Made from 100% Honey. Add Honey Powder to juices, smoothies and baked goods, or dust it on top of any dish that's in need of a burst of sweetness.

Japan

Shio Koji

Shio koji is a traditional use of koji, the ancient mold that gives us soy sauce, miso, fermented bean paste, and sake. It is made by combining rice koji (cooked rice that has been inoculated with koji spores and then dried), salt, and water and letting the mixture ferment, during which time it develops a sweet, fruity, slightly funky aroma. Shio koji is primarily used as a marinade. 

Bee Pollen

Sweet and earthy.  Bee pollen is full of flavor and nutrients- its what the bees eat. Eat it in your morning oats or yogurt, sprinkle on top of almond butter toast. Bee pollen contains loads of proteins, enzymes, vitamins, minerals, and antioxidants, the pollens exact nutritional make up depends on what plants the bee was feasting on during the time of harvest. It is a powerful ingredient and has the power to energize you from the inside out.

Asian

Fenugreek, Whole

Fenugreek—born of ancient soils,from sun-warmed lands of the Mediterranean and South Asia.A humble seed carrying old fire.Bitter at first, then softly sweet,it heals, it nourishes, it transforms.A spice wrapped in mystery,whispering forgotten remediesinto modern kitchens.Welcome to the world of fenugreek🐝.

France

Fleur De Sel

Fleur de sel, means “flower of salt,” it has been gathered by hand in Guérande, on the Brittany Atlantic coast. Loved dearly by cooks, these fine, light crystals have a great flavor and high concentration of minerals, that makes it the perfect salt for the finish.

USA

Aquafaba

Aquafaba, the cooking or soaking liquid from chickpeas, is oftentimes more valuable than chickpeas themselves. It can be whipped into a vegan-friendly meringue, whipped cream, or mousse, or substitute for egg in baked goods. We create our own aquafaba in-house, and bottle it for whipping ease. 

Japan

Yuzu Zest

Yuzu is a rare fruit harvested in Japan and used commonly in Japanese cuisine. Yuzu zest has a delicious, citrus, tart taste and aroma. It is excellent with fish, meat, fruit dishes and in cocktails. Believed a cross between sour mandarin and Ichang papeda.

India

Kashmiri Chili Powder

A mildly spicy chili from Northern India, known for its brilliant red color. Many Indian classics like Tandoori Chicken rely on Kashmiri Chilis for color and flavor. With a slightly fruity undertone, it can be used as a substitute for sweet or hot paprika.

African

Grains of Paradise

These little pyramid shaped clay-red seeds are used like peppercorns and coriander in West African cuisine. They introduce citrus and hazelnut notes and are ripe with jasmine flavors, perfect for finishing. Grains of paradise are also used in a range of Middle Eastern dishes such as lamb and eggplant. They pair well with meat rubs, soups, and stews  Aframomum melegueta, grains of paradise, melegueta pepper, alligator pepper, Guinea grains, ossame, or fom wisa

Mediterranean

Pomegranate Molasses

Pomegranate molasses is popular in Mediterranean cooking and is also known as pomegranate syrup, because of it’s consistency. It works well with walnuts, beans, poultry, fish, salads, vegetables, lamb, pork, and sorbets. 

Jamaica

Allspice, Ground

Born in the mist-kissed hills of Jamaica, this sacred berry—known as pimento—is nature’s quiet masterpiece. One spice holding many voices: clove, cinnamon, nutmeg, and pepper, woven into a single, aromatic soul.In its whole form, Jamaican pepper guards its secrets. Time slows. Oils remain intact. Aroma waits patiently for heat, for touch, for intention.Gently toasted, it releases warmth like an ancient whisper 
Bloomed in oil, it perfumes the air with depth and sensuality.
Crushed fresh, it transforms food into ritual.But its power extends beyond the plate. For centuries, it has been revered for its warming, grounding energy—used to soothe the body, steady the spirit, and protect what is precious.
A spice once traded like gold.
Used in preservation, healing, and sacred cooking.
A reminder that true luxury is not excess—but origin, patience, and respect. Welcome to the world of all spice 🐝

European

Celery Seed

Also known as Clettaria Cardamomum. The tiny seeds of the celery plant have a concentrated bitter celery taste. They can be used for seafood, pickles, bread, or brewed as tea.

Egypt

Givre De Sel Egypt

Harvested in the Egyptian desert, this beautiful salt looks like hoarfrost, it has thin, delicate strands and crystals of salt. With a vibrant salty taste and a soft texture, it is great to add to any dish.

France

Mustard Powder, Dijon

All the flavor of the classic Dijon Mustard including notes of white wine and sharp mustard, in powder form. Use in rubs, and topping mixes.

Asian

Mixed Mushrooms Powder

Packed with the flavors of Shiitake mushroom, Oyster mushroom, Woodear mushroom, and King Oyster mushroom, this powder is an umami bomb, and an easy way to add flavor to any dish. Use it to bring depth to broth, pastas, steaks, or roasted vegetables.

European

Tarragon

Classic seasoning with fish and chicken. Soak leaves in vinegar as base for your Bernaise sauce.

Italy

Oregano (Italy)

Dried oregano bunches. Makes a delicious contribution to savory meats and vegetables, gives a pleasant accent to cheese spreads, and is often the key to a good pizza sauce. The herb that a chef is usually not left without.

Jamaica

Allspice, Whole

Born in the mist-kissed hills of Jamaica, this sacred berry—known as pimento—is nature’s quiet masterpiece. One spice holding many voices: clove, cinnamon, nutmeg, and pepper, woven into a single, aromatic soul.In its whole form, Jamaican pepper guards its secrets. Time slows. Oils remain intact. Aroma waits patiently for heat, for touch, for intention.Gently toasted, it releases warmth like an ancient whisper 
Bloomed in oil, it perfumes the air with depth and sensuality.
Crushed fresh, it transforms food into ritual.But its power extends beyond the plate. For centuries, it has been revered for its warming, grounding energy—used to soothe the body, steady the spirit, and protect what is precious.
A spice once traded like gold.
Used in preservation, healing, and sacred cooking.
A reminder that true luxury is not excess—but origin, patience, and respect. Welcome to the world of all spice 🐝

USA

Green Dry Hatch Chile, Crushed

Dried Green Hatch Chiles, from Hatch, New Mexico are sometimes crumbled dry over soups or reconstituted for a simple chile puree. They are packed with a bold, unique flavor that makes it outstanding for sauces, salsas, or chilis. 

European

Porcini Powder

Made from 100% dry Porcini mushrooms. This powder makes a great addition to dry rubs and pasta dishes, particularly risotto. Sprinkle a spoonful into broth to add depth, or on roasted vegetables to add an umami flavor.

Vietnam

Red Boat Fish Sauce

This savory, sweet, and umami-laden sauce gives dishes a unique, rich and satisfying dimension. Red Boat is an all-natural, first press, “extra virgin” Vietnamese fish sauce. It does not contain added water, preservatives or MSG.

Asian

Fenugreek Leaves

Infuse flavor into a curry or sauce, or use as a tea for an upset stomach.

North American

Hickory Smoked Salt

Hickory Smoked Salt adds a distinct flavor to a variety of foods. It goes well with poultry, seafood and even salads.

Worldwide

Golden Raisins

We source raisins from Spain and California depending on the best crop quality. Picked at the perfect ripeness to be dried, these slightly sour raisins with hints of orange are a great addition to granola and pair well with sumac in savory dishes.

Asian

Satay (Sate) Spice

Satay is more than a spice — it’s a ritual Rooted in Southeast Asia, especially Indonesia and Malaysia, satay is about balance: heat, sweetness, earthiness, and smoke, all moving together. My Satay spice blend is built with that harmony in mind.A careful layering of aromatics and spices designed to bloom when it hits heat — perfect for marinades, grills, and sauces that cling and caramelize. But satay doesn’t stop at skewers.Stir it into coconut-based sauces, rub it onto vegetables, fold it into peanut dressings, or let it transform a simple sandwich into something deep and comforting. Coriander seed Cumin Turmeric Chili White or black pepper Lemongrass Galangal Kaffir lime leaf

Asian

Cardamom Seed

Often called the Queen of Spices, cardamom is more than just a flavor — it’s a story, a medicine, and a little enigma.The best cardamom comes from warm, humid regions like India and Guatemala, where the pods are hand-picked and carefully dried. When you open a fresh pod, you release a perfume that’s citrusy, floral, spicy, and slightly sweet — nothing artificial can compare.In the kitchen, cardamom is incredibly versatile:
• It elevates coffee and tea
• Brings depth to desserts and pastries
• Transforms rice, curries, and stews
• Even surprises in savory sauces and marinadesBut cardamom isn’t just about taste.For centuries, it’s been used for its health benefits:And then there’s the mystery.Cardamom has always been associated with luxury, love, and protection. Ancient cultures believed it carried energy, clarity, and even attraction. 
Welcome to the world of cardamom🐝