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Once again, we're proud to announce our success!
 
We're thrilled to share that we have secured BRC AA certification in the past month—an achievement attained by only a select few in our industry.

After witnessing record-high levels in commodities such as coffee and cocoa, black pepper has finally begun to show movement.

Sichuan pepper, a spice originating from China's Sichuan province, offers a one-of-a-kind culinary experience. Its history spans over 3,000 years, making it a staple in Asian cuisine and an increasingly popular choice worldwide.

During the fall and winter, several spices will be harvested.

In collaboration with our usual culinary advisor, the renowned Dutch chef Cees Timmerman, we have conducted research into a remarkable product: Fennel Pollen. Fennel Pollen originates from Tuscany but is now also extensively harvested in California.

The preference for black pepper can vary among different chefs and cuisines, and there isn't a unanimous agreement on the best country of origin for black pepper according to all the best chefs in the world.

Cassia and true Sri Lanka cinnamon are two different spices that are often confused due to their similar appearance and flavor profiles, but they do have distinct differences.

Following Morocco's completion of its latest harvest, we are excited to announce the arrival of new coriander seeds from Eastern Europe. We are now receiving initial offers, with Bulgaria leading the way. The quality of these seeds is exceptional, boasting a fresh aroma and a vibrant golden hue.