Herbs & Spices 

Celebrated for its golden color and its mustard-like taste, turmeric is a key ingredient in curries and stews across Asia. Added to cakes or steamed milk, turmeric is an unexpected treat at the end of a meal. Buddhist monastic robes, the walls of the temple in Jejuri, and Ayurvedic remedies across India all have turmeric in common.

Madagascar is famous for the abundance and flavor of its vanilla beans, but the plant on which Madagascar vanilla grows comes from Mexico. Spanish explorers were the source of vanilla's name. They called it, 'vainilla,' or, 'little sheath.' The Portuguese brought the vanilla orchid vine to Africa and Asia, where it thrived.

Namida is Japanese for 'tear.' It refers to this pure wasabi's intense heat. Wasabi is cultivated by masters who tend it under challenging conditions. It grows only near cold, clear streams in mountain valleys. Sushi chefs put it between fish and rice in nigiri. Mix this premium wasabi powder with cold water and serve it with your favorite sushi.

First cultivated in the 13th Century on Shii trees in Japan, Shiitake Mushrooms have long been praised for their flavor. They have an earthiness that pairs well with bold spices. Shiitakes form the umami-rich flavor base of complex broths like dashi. Reconstitute Dried Shiitake mushrooms in hot water for 15 minutes before use.