Fundamentals Collection

The Turkish variety of the Aleppo pepper, our summery, mildly spicy Silk Chili was historically ground using heavy silk ropes, giving them a smooth, slippery texture. They have a warm, tomato-like flavor and a medium heat, similar to Espelette and Korean chilis.

Tasting notes: Roasted Tomato • Honey • Mediterranean Sun

Cooking:

• Sprinkle over pasta or pizza
• Add to soups and stews

Our ground Laurel Bay Leaf is a pure expression of the savory, herbal flavor of the bay leaf. Sourced from the rocky Mediterranean coastline of Turkey, then dried and ground into a powder, it's a versatile alternative to whole bay leaves. Use 1/8 tsp. in place of a whole bay leaf, and there's no need to remove anything from the pot — the powder is edible when ground.

Tasting notes: Eucalyptus • Menthol • Pine

Cooking:

• Scoop 1/4-1/2 teaspoon into your chili, soup or stew early in the recipe
• Add depth with a sprinkling in your pickling jar

Our Purple Stripe Garlic powder adds depth and complexity to everything it touches. The powder can be used in place of fresh garlic, or as an upgrade to standard garlic powder. Add it to tomato sauces, stews, salad dressings or simply sprinkle it onto stir-fries or pizza.

Tasting notes: Brown Butter • Toasted Hazelnut • Asafoetida

Cooking:

• Add to onion, carrots and celery as a flavor base for sauces, stews, braises or beans
• Sprinkle over reheated pizza

Our Flowering Hyssop Thyme has a beautiful floral, herbaceous flavor and aroma. It has an ancient history of culinary and medicinal usage in Turkey, where it is the primary ingredient in za'atar. Use it in place of regular thyme with roasted chicken, grilled vegetables and tomato sauces.

Tasting notes: Lavender • Wild Herbs • Pine

Cooking:

• Add to stocks, soups, stews - especially your tomato sauces
• Toss with vegetables, olive oil, salt, pepper and chili flakes before cooking

Our rich, sweet Smoked Pimentón Paprika comes from a protected region in Western Spain, where sweet red peppers have been grown and smoked for centuries. Fresh peppers are slowly dried over oak coals, which imbue them with a rich, smoky flavor that imparts a savory depth and gorgeous color.

Tasting notes: Hardwood Smoke • Ripe Tomato • Summery Sweetness

Cooking:

• Mix with salt, ground cumin and coriander for a meat seasoning or dry rub
• Add to your favorite classic Spanish paella recipe

Our Royal Cinnamon is an heirloom variety not widely harvested or exported, and it exemplifies the intense sweetness and spiciness for which Vietnamese cinnamon is prized. Use it in place of Saigon or other cinnamons in pastries and baked goods, or sprinkle into rich, savory meat or tomato-based dishes.

Tasting notes: Brown Butter • Buckwheat Honey • Orange Peel

Cooking:

• Beautiful in baked goods, spice cookies, oatmeal and desserts
• Brew with your favorite coffee or tea

Our Wild Mountain Cumin has a savory, penetrating aroma and bright, umami flavor evocative of grilled meats and sweet caramelized onions. The tiny, oblong seeds are hand-picked by foragers in the Hindu Kush mountains of Afghanistan. The seeds are smaller and softer than the cumin you may be used to, and they do not need to be ground before use.

Tasting notes: Grilled Onion • Dried Apricots • Mountain Air

Cooking:

• Bloom seeds in hot oil or ghee and use as the base for stews, curries or braises
• Mix whole seeds into guacamole, vinaigrettes or yogurt-based spreads

Our Kashmiri Chili Powder is an heirloom variety grown in Kashmir. The chilis are prized for their flavor and vibrant red color, which imparts a beautiful hue to rubs and stews. The rich color and bright, sweet flavor make this chili powder a perfect everyday alternative to cayenne or hot paprika. Ours is hotter than others you may have tried!

Tasting notes: Grilled Sweet Pepper • Cucumber • Medium Heat

Cooking:

• Use in a rub for grilled lamb or other meat kebabs
• Use anywhere you'd use cayenne pepper, chili powder or hot paprika

Our ground Buffalo Ginger is an heirloom ginger variety grown by a group of farmers in the mountains of northern Vietnam. Known for its fruity, floral aroma and powerful heat, this is a complex and flavorful ginger powder that will elevate baked goods, stews and curries, and beverages from hot drinks to cocktails.

Tasting notes: Pineapple • Fresh Herbs • Bright Heat

Cooking:

• Add to apple pies, cookies, cakes and other baked goods
• Use in place of fresh ginger in soups, stir-fries and braises

Our spectacular Cured Sumac is an easy swap for lemon juice in any recipe, or use it to add character and brightness to salads, fish, meat or dips. It has a bright, sour, salty and slightly fermented flavor.

Tasting notes: Sour Cherry • Salt & Vinegar • Sunny Acidity

Cooking:

• Swap for lemon juice in any recipe
• Sprinkle over hummus, salad, roasted veggies, meat or scrambled eggs

Our gingery, savory, workhorse-of-the kitchen Robusta Black Peppercorns come from a small organic farm in Vietnam. They're harvested when the peppercorns are ripe, and their classic, herbaceous, robust flavor captivated us at first grind! They're grown by two friends, Dūng and Thanh, using regenerative integrated agricultural techniques. This is your daily black pepper.

Tasting notes: Dark Roast • Dried Fruit • Tropical Heat

Cooking:

• You know what to do: grind over everything
• Add to tomato sauces, braises, beans, soups and stocks

Our savory, funky Fermented White Peppercorns are highly prized in Indonesia but rarely found in the US. They add a deep umami flavor and funk to everything they touch. They're grown on a family farm on the island of Bangka by a farmer named Pak Sugiri and his son, Ilham. The peppercorns are picked fresh and fermented according to traditional methods.

Tasting notes: Goat Cheese • Celery • Funky Fermentation

Cooking:

• Grind over steak to mimic the flavor of dry aging
• Use in traditional Cantonese and southeast Asian dishes that call for white pepper