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France

France
What can we tell you about French cuisine that Julia Child hasn't already covered? From Escoffier to modern day, French cuisine reigns supreme in high-caliber restaurants worldwide. French cooks are masters at infusing foods with rich flavors. Among their secrets is the effective use of spices and herbs to bring out the subtleties of these flavors. French haute cuisine ranges from simple and elegant to complex and refined, but good seasonings are crucial.
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Ground Anise Seeds

Gathered at their peak under the Andalusian sun, our anise seeds lend a fleeting and floral scent...
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Anise Seeds

Gathered at their peak under the Andalusian sun, our Anise Seeds lend a fleeting and floral scent...
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Sweet Basil

Chefs and mixologists slap their basil to release its sweet freshness. It pairs perfectly with...
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California Basil, Organically Sourced

Basil and basilisk share etymology and a story: basileus in ancient Greek means king. Romans...
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Turkish Bay Leaves, Organically Sourced

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for...
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Turkish Bay Leaves

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for...
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Ground Celery Seeds

Celery grew wild in Sicily, was carried north as a medicinal plant, and, by the 17th century, was...
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Celery Seeds

Celery grew wild in Sicily, was carried north as a medicinal plant, and, by the 17th century, was...
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Chervil

If parsley and anise had a child, it would be Chervil. An ingredient in traditional French fines...
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Freeze Dried Chives

A cousin of the scallion, chives have a delicate onion flavor. Freeze-drying preserves their color,...
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Ceylon Cinnamon Quills

These tight, smooth, expertly rolled quills of Ceylon cinnamon feel like delicate parchment. You can...
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Ceylon Ground Cinnamon

Quite distinct from cassia varietals, cinnamon from Ceylon (aka Sri Lanka) is the preferred kind in...
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Ground Cloves

Clove buds turn pink just before they flower, when they are ready to harvest. Short of picking them...
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Cloves, Hand-Selected

Discovered in Indonesia s Spice Islands, cloves have long flavored the recipes of Asia, Africa, and...
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Cocoa Nibs

These fermented, roasted cacao beans taste of unsweetened dark chocolate. The nibs are rich,...
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Vadouvan Curry

In the late 17th century, the French East India Company established a presence at Pondicherry, an...
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Dill Weed

Dill weed is a culinary map of Europe: its fresh, intensely bright zing is found in Swedish gravlax,...
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Anise Extract

On the back porch or in a caf it is easy to let the conversation ramble over sambuca and a plate of...
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Bergamot Extract

The bartender pointed to the bergamot trees in the hotel courtyard when we asked about the secret...
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Chocolate Extract

Chocolate originated 4,000 years ago in what is now Mexico. This rich Chocolate Extract is delicious...
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Fines Herbes

Across the south of France, cooks pick herbs from their gardens to make this classic mix. No matter...
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Herbes de Provence

The scent of Provence in a bottle, these classic Mediterranean herbs, dried at their peak, add...
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Homestyle Herbs Soup Blend

On a chilly day, there is nothing more comforting than having a giant pot of soup simmering on the...
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Ultra-Blue Premium Lavender Flower Buds

We source Ultra-Blue Lavender Buds from a small farm in Oregon, and they're only obtainable once a...
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Blade Mace

Mace, the crimson-colored seed covering of a nutmeg, is a classic northern European seasoning. It...
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Ground Mace

Mace is classic in northern European dishes like potted shrimp and Swedish meatballs. It is the...
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Marjoram

Delicate and piney, marjoram stars in Hungarian stews and is an essential component of herbes de...
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Porcini Mushrooms Extra AA

The real power of these high-grade dried porcini mushrooms lies in the liquid in which they...
Porcini Mushroom Powder

Porcini Mushroom Powder

Since the time of Pliny the Elder, the porcini has been hailed by European chefs as the mushroom par...
Brown Mustard Seed

Brown Mustard Seed

One can hear the pop of mustard seeds in homes and restaurants across South Asia. When warmed, these...
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Mustard Powder, Medium Heat

Often overshadowed by ketchup in American cuisine, mustard has more history and a greater range of...
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Mustard Powder, Mild

Often overshadowed by ketchup in American cuisine, mustard has more history and a greater range of...
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Yellow Mustard Seed

Spicier than the brown seeds, yellow mustard seeds add heat to pickles and relishes, and they are...
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Green Onion Flakes

Green onions, also known as scallions or spring onions, are milder than bulb onions. Green onion...
greek oregano

Greek Oregano

If Greece had a national herb, it would be oregano. This relative of mint has sweet notes of...
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Turkish Oregano, Organically Sourced

Were Greece to recognize a national herb, oregano would be it. This relative of mint has sweet notes...