Products

Black Salt (Kala Namak) is a sulfury, mineral heavy, highly prized salt from Northern India. It is used as both flavoring and medicine. Indian black salt (Kala Namak) is produced using centuries old methods and sourced from secret locations.

Cinnamon, Vietnamese is sourced from the bark of various species of the genus Cinnamomum. Cinnamomum is a tree farmed in much of Asia, though primarily in Indonesia, China, and Vietnam. The spicy and unique flavor, sweet aroma, and warm heat are derived from an essential oil called cinnamaldehyde.

Korean Red Chili Pepper Flakes (Gochugaru) flakes are Korean red chili peppers that are dried in the sun. The dried peppers are then chopped to a size between flakes and powder. It’s often seen at Korean restaurants and is used as a condiment for nearly every food. Use Korean red chili peppers for homemade kimchi, or for flavoring tofu and eggs. Gochugaru flakes are both fruity and smoky, with a distinct medium heat.

Saffron, Spanish (Superior) also called as azafran by the Spanish is a variety of saffron spice which is mellow, sweet, and floral. The aroma of our Spanish saffron is musky, honeyed, floral, bitter, and fierce. The flavor is penetratingly husky, earthy, with notes of honey and violet. The Spanish Azafran variety of saffron spice is by and far the most prized. The world’s most prized spice is also the world’s most expensive. This is due to the sheer amount of labor that goes into growing and preparing the spice. Saffron threads are actually stigmas of the saffron crocus, a violet-colored flower native to parts of Asia, North Africa, the Middle East and the Mediterranean (though some growers now harvest it in the United States, Switzerland, and parts of Central America). Spain, however, is the world’s largest producer. The tiny stigmas must be carefully plucked by hand from each flower. It takes around 15,000 flowers to produce a pound of saffron. However, after a light toasting, the weight goes down to about 4 ounces. It’s this sheer amount of planting, land, hand-harvesting, and toasting – not to mention the flavor and perfume that makes saffron so valuable.