Small-batch, seasonal crop spices directly from farm-partners. Lab tested for organic purity and high essential oil content.
Hand-harvested stigmas of Crocus sativus from Pampore cooperatives. Prized for its intense, metallic-sweet honey aroma and deep red hue.
Jumbo green pods grown shade-grown amongst coffee bushes in the Western Ghats of Kerala. Camphoraceous, herbal citrus profile.
Wild-harvested seed clusters with a prominent sweet anise scent, sweet licorice clarity, and bright green hue.
Crag-grown seeds gathered in the Anti-Atlas range. Rich in essential cuminol oils, yielding an intensely warm, pungent flavor base.
Grown organically in rich coastal plains near Rabat. Citrus-forward and mildly sweet with a light floral aroma, clean yellow hue.
A vibrant, hot rub blended with sun-dried Baklouti chiles, garlic flakes, wild cumin, coriander, and mineral sea salt.
Ground from sweet, ripe pimentón pods slowly smoke-dried over oak fires for 15 days. Imparts deep scarlet color and velvety smoke.
Red, ripe jalapeño chiles, smoke-cured over pecan wood. Earthy, moderately spicy, with notes of dark leather and chocolate.
Wild-foraged pimento berries from the rainforests of Guatemala. Explodes with the combined aroma of cloves, cinnamon, and nutmeg.