Spice Collection
One ingredient. Nothing added.
The whole-spice library. Every spice gets its own profile — where it comes from, what it smells and tastes like, what it pairs with, and exactly how to use it. No fillers, no mystery “natural flavors.”
Whole spices, nothing else.
Eight spices. Real origin, real technique, real flavor. That's the whole list.
know your spice
Dried inner bark
Cinnamon
Cinnamomum verum · cassia
A fragrant bark peeled from evergreen trees native to South and Southeast Asia, then dried into quills or ground. Traded for over 4,000 years, it is equally at home in a dessert and a curry.
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Seed pods
Cardamom
Elettaria cardamomum
Small green pods packed with intensely aromatic seeds. Sweet, floral and complex — one of the most prized (and pricey) spices in the world, native to the rainforests of southern India.
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Dried flower buds
Cloves
Syzygium aromaticum
Nail-shaped dried flower buds with a powerful, sweet-pungent aroma. A small amount transforms a dish — native to the Maluku Islands, the original Spice Islands of Indonesia.
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Seeds
Cumin
Cuminum cyminum
Small, ridged seeds with a deep, earthy warmth. The backbone of countless curry bases across South Asia, the Middle East and Latin America, cumin has seasoned food for over 4,000 years.
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Seeds
Coriander
Coriandrum sativum
The round, tan seeds of the cilantro plant. Bright and citrusy where cumin is dark — they balance each other in almost every curry blend, and have seasoned food since at least 1550 BCE.
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Dried leaves
Bay Leaf
Laurus nobilis · tej patta
A single leaf that works slowly, infusing a whole pot over time. Subtle on its own — unmistakable when it's missing — and native to the Mediterranean, where it has flavored food for thousands of years.
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Seed
Nutmeg
Myristica fragrans
A hard, egg-shaped seed grated fresh over both sweet and savory dishes. Warm and quietly powerful, native to the Banda Islands of Indonesia — the Spice Islands — and among the earliest spices ever traded.
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Aril (seed covering)
Mace
Myristica fragrans
The lacy, deep-red covering of the nutmeg seed, dried into golden blades. Like nutmeg's more refined, gentler sibling — from the same fruit, but rarer, since each yields far less mace than nutmeg.
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Learn the spice. Then cook it.
Our recipes are built to teach you what each spice actually does. Browse the collection and put the library to work.