Cumin

Cumin seeds are among the most common spices around the world and are used extensively in Middle Eastern, Indian and Mexican cuisine. They are characterized by a warm and earthy taste, giving depth to any dish. Often used to flavor meat dishes, vegetables and all kinds of pulses. Cumin seeds are mandatory seasoning for the Bulgarian kebapche. Grind them to release their full flavor or roast them lightly to enhance their nutty notes.

Net weight: 70 g

Coriander seeds

Coriander seeds have a mild, lemony flavor with earthy undertones. They are used whole or ground in dishes such as Indian curries, soups, stews, for marinades, to flavor rice, beans and vegetables, for pickles and preserves.

Net weight: 70 g

Green cardamom seeds

Green cardamom seeds are the aromatic core of green cardamom pods, with an emerald hue, they are full of flavor and aroma and will add sweetness, heat and a hint of citrus to both savory and sweet dishes.

Net weight: 15 g

Black cardamom

Commonly used spice in Indian, Middle Eastern, and African cuisines, known for its intense, smoky aroma and unique flavor profile that is both sweet, camphoraceous, and with a hint of menthol. It’s used in both sweet and savory dishes like Indian curries, biryanis and rice dishes, adding depth and complexity of flavor. In Middle Eastern cuisine it is often added to coffee and tea for fragrance.

Net weight: 15 g

Turmeric

Turmeric is a spice native to tropical regions of Asia, made from the root of the turmeric plant, which is dried and ground into a powder. Has a slightly bitter, earthy flavor with a hint of sweetness. It is known for its bright yellow color and is often used as a natural food coloring. Turmeric is a key ingredient in many Indian and Asian curries, stir-fries, smoothies and hot drinks.

Net weight: 70 g

Ginger

Dry ginger is a versatile spice made by drying fresh ginger root and then grounding it into a fine powder. It has a strong, warm and spicy flavor and is a staple spice in many kitchens around the world. Used in both sweet and savory dishes to flavor curries, stews, soups, beans, lentils, cakes, cookies, pies and much more. 

Net weight: 70 g

Lemongrass

Finely cut dried lemongrass, perfect for cooking. Strong citrus aroma and exotic taste. One of the characteristic ingredients of Thai, Indonesian and other South Asian cuisines.

Ingredients:

dried lemongrass flakes

Net weight: 15 g

Galangal

Net weight: 20 g

Sumac

Sumac spice is obtained by drying and grinding the fruits of a perennial shrub, which are rich in antioxidants and vitamins. It has a deep red color, pleasant acidity and freshness with slightly tart notes. Its taste is often compared to that of a lemon.

Net weight: 100 g

Mahlab ground

Aromatic seasoning made from freshly ground kernels of the St. Lucie cherry tree. This unique spice has a sweet, cherry-nutty profile, both aromatic and savory with hints of bitter almond and marzipan.

Ingredients:

100% freshly ground mahlab kernels

Net weight: 50 g

Nutmeg

Nutmeg has a warm, nutty, and slightly sweet flavor and is made from the fruit of the nutmeg tree, native to the Banda Islands of Indonesia but also grown in other tropical locations such as Sri Lanka, India, and Grenada. Nutmeg is the hard seed of the fruit, surrounded by a  lacy, reddish covering called mace, which is also used as a spice and has a similar but more delicate and slightly peppery taste.

Net weight: 60 g

Ceylon cinnamon

Cinnamon is a spice made from the bark of trees in the Cinnamomum family and is known for its warm, sweet, and slightly spicy flavor. Ceylon cinnamon, also popular as “true cinnamon,” is native to Sri Lanka and is made from the inner, soft bark of the Cinnamomum tree. The bark is peeled off in thin strips, which are then dried and rolled into cinnamon sticks.

Net weight: 90 g