Winner of the 2018 Yankee Magazine’s Editor’s Choice Food Awards!
Fleur spice is inspired by the scent of spring, when the earth thaws and a peppery, plant and blossom-filled fragrance fills the air. Pink pepper brings a bright, floral quality balanced by the citrusy quality of hibiscus and the intoxicating scent of rose. Delicious as a rub on salmon, lamb or duck, and beautiful as a "coating" for a log of goat cheese. Also delicious with rice & grain salads, strawberries, yogurt and ice cream.
Contains: Hibiscus*, pink pepper, anise, fennel, rose petals, coriander, spearmint, cardamom, lavender, ylang ylang.
*Allergen warning: hibiscus is intercropped with peanuts
Net wt 1.7 oz
The Aegean Sea lies between Greece and Turkey and is home to the island of Chios, where the spice mastic is harvested almost exclusively. This blend combines delicate, crunchy Cypriot salt with the piney scent of mastiha resin, thyme and lemon peel. Perfect for adding to a bread crumb topping for fish, or for roasted vegetables, dips, dressings or even a bloody Mary.
Contains: Cyprus salt, lemon peel, mastic, thyme.
Net wt 2.8 oz
Named after the city in central Sri Lanka where spice gardens abound.
Made with the soft-stick Sri Lankan (formerly called Ceylon) cinnamon which has a subtler, more citrusy quality than the Vietnamese cinnamon, this blend is perfect for baking, as well as for curries, roasted squash and pumpkin or mulled wine.
Contains: Ceylon cinnamon, ginger, fennel, coriander, star anise, fenugreek, black pepper, clove, mace, cardamom.
Net wt 1.6 oz
Curio Spice Co.