Products

Restrained and aromatic, in the old Italian sense of dolce — built for a board with good mustard, and best at winning over someone who swears they don't like salami.

Paprika by the handful, the way Hungary uses it — not the pinch most recipes call for — and it blooms into something smokier the moment it hits a hot pan.

Whole fennel seed cracked fresh, finished with a dusting of true fennel pollen — the plant Greek cooks have built whole dishes around for centuries, and the reason this one earned its name.

The heat doesn't announce itself. It builds slowly, arrives late, and stays — true to a name that means fire in Guaraní.

Cumin toasted right before it's ground, the way Turkish cooks have always done it — the difference between dusty and nutty is that one step. The earthiest thing we make.