Herbs & Spices 

Chefs and mixologists slap their basil to release its sweet freshness. It pairs perfectly with tomato and garlic but also with gin and vodka. This dried version of Sweet Basil has many benefits, among them that you don't have to slap it.

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups, and curries. We chased the bay leaf around the world and decided the large, fragrant Turkish variety is our favorite.

Embrace the aromatic allure of Chai Spices, flavors that conjure images of bustling Indian bazaars, warm conversations, and the comfort of a steaming cup of tea in one's hand. Chai, meaning 'tea' in Hindi, is more than just a drink in many cultures—it’s a ritual, a moment of respite, and a journey into a rich tapestry of flavors and traditions. Our Chai Blend is based on a traditional Indian recipe with a hint of vanilla added. It’s great for adding something new to your morning coffee or for spicing creamy vanilla pastries. To make an authentic cup as sold by chaiwallas from Mumbai to Kolkata, stir 1 tablespoon of our chai spices and 2 tablespoons of milk into your favorite cup of black tea.

Hailing from the American Southwest, chili powder is at the core of Tex-Mex cooking. Use it to season meat for chili, tacos, and enchilada sauce. Our powder is mixed in small batches.

These tight, smooth, expertly rolled quills of Ceylon cinnamon feel like delicate parchment. You can break these Ceylon cinnamon sticks apart with your fingers. Sri Lankan cinnamon is subtle yet citrusy, giving it a starring role with poached spiced fruits such as pears and peaches.

Discovered in Indonesia Spice Islands, cloves have long flavored the recipes of Asia, Africa, and the Middle East, as well as present-day baked goods everywhere. Slightly sweeter and more complex than the Indonesian variety, Sri Lankan cloves are hand-picked, yielding a plump, perfect shape ideal for studding hams or oranges.

Coriander is both an herb (the leaves) and a spice (the seeds). German, Pakistani, African, and Persian chefs all use Ground Coriander Seeds to flavor vastly different cuisines. Moroccan coriander is the most commonly imported.

This spice is our best selling variation of the legendary cumin seed, celebrated for its unique, slightly nutty, and gently peppery essence. A sprinkle of our ground cumin infuses your dishes with a comforting, yet invigorating depth. Cumin's savory pungency has been essential in curries for thousands of years. Today, you can use our Ground Cumin spice as a key flavor in American chili and barbecue sauces, certain Swiss and Dutch cheeses, Mexican bean dishes, and many Central Asian dishes.

Gathered at their peak under the Andalusian sun, our Anise Seeds lend a fleeting and floral scent reminiscent of licorice. Use these whole seeds in Spanish tomato sauces, German brines, and sweet Italian sausages.