Preview · not for sale
Spices
Whole and ground spices, named for the crop they were.
A spice should smell like the place it dried. We gather them with the same attention we give a field: who grew it, and whether the name is honest.
What we are looking for: A source we can describe without hiding the mill or the farm.
Before it reaches a kitchen
- A grower we can introduce with respect.
- A harvest that tastes like its name.
- Words on the pack that match what is inside.