Saffron
The world’s most expensive spice, sourced responsibly from Rumi Spice who works directly with farmers in Afghanistan. Golden - hued, exotic and aromatic.
Green Cardamom
The "Queen of Spices" the green seed pods are often used in Indian and Middle Eastern cuisine where their warm and aromatic spice is used to compliment both sweet and savoury dishes.
Coriander
The dried fruit of the coriander plant used extensively in Indian, Middle Eastern and Asian cuisines. Sweet, aromatic taste with a touch of citrus and spice.
Tumeric
A flowering plant in the ginger family known for its anti-inflammatory and antioxidant qualities. Known for its eye-popping color. Earthy and warming with scents of orange and ginger.
Kalonji
Commonly referred to as black cumin, onion seeds or black carraway. Kalonji are the dry roasted seeds of the fennel flower. Frequently used in Indian and Middle Eastern cuisine for their savory, oregano like flavor.
Golden Raisin
Sweeter, juicer and lighter in color than both raisins and currants, golden raisins bring brightness add body and a hint of citrus.
Orange Peel
Dried orange peel adds warmth and bold, sweet citrus to compliment the aromatic spices and herbs.
Lemon Grass
Variety of tropical island plant in the grass family, Native to Thailand, India, Sri Lanka and Burma, lemon grass adds light complexity with hints of wood, lemon and mint.
Curry Leaf
Curry leaves, widely used in Southern and West Indian cooking, have an exotic aroma reminiscent of curry and citrus fruit.
Organic Cane Sugar
Enhances flavors and provides pleasant mouthfeel. We only sweeten responsibly.
