Made by Curio Spice Co
Packed in vintage-style tins.
This blend combines delicate, crunchy Cypriot salt with the piney scent of mastiha resin, thyme and lemon peel. Perfect for adding to a bread crumb topping for fish, or for roasted vegetables, dips, dressings or even a bloody Mary.
Ingredients: Cyprus sea salt, mastic, lemon peel, thyme.
This blend is an aromatic combination of herbs and spices that can be used in soups, salad dressings or sauces. Try mixing with fresh lemon juice and spooning over fish or chicken, or toss with vegetables before roasting.
Ingredients: Fennel, lemon peel, oregano, lemon verbena, sage, bee pollen, saffron.
This blend, made from 100% new England sourced ingredients. Nutrient-rich dulse seaweed is mixed with shiitake mushroom, ginger (yes, grown in Massachusetts!), nettle, and hot paprika to create a wicked delicious spice blend that's healthy, too.
Ingredients: Dulse (ME), sea salt (ME), shiitake (ME), ginger (MA), paprika (MA), nettle (VT), hot chile (MA).
Pink pepper brings a bright, floral quality balanced by the citrusy quality of hibiscus and the intoxicating scent of rose. Delicious as a rub on salmon, lamb or duck. Also delicious with rice & grain salads, strawberries, yogurt and ice cream.
Ingredients: Hibiscus, pink pepper, anise, fennel, coriander, cardamom, lavender, rose, mint, ylang ylang.
This blend, with its bright, hot flavors and nutty, umami notes is inspired by the traditional Japanese 7 spice (shichimi togarashi) which is believed to have first been assembled in kitchens during the edo period.
Ingredients: Black sesame, orange peel, Japones chilies, wild nori, dulse, sea lettuce, poppyseed, ginger, pickled cherry blossom (cherry blossom, salt, umeboshi vinegar), sansho, yuzu peel.
Vietnamese lam dong cocoa nibs that impart a spicy flavor, this rub has a touch of coffee and star anise that makes it beautiful for rubbing on pork or beef, adding to noodle dishes (like pho) or even sprinkling over cut melon or ice cream.
Ingredients: Cocoa nibs, coffee, black pepper, star anise, ginger, coriander, turmeric, cassia cinnamon.
This blend is warm, comforting and delicate. Made with the soft-stick Sri Lankan (formerly called Ceylon) cinnamon which has a subtler, more citrusy quality than the Vietnamese cinnamon, this blend is perfect for baking, as well as for curries, roasted squash and pumpkin or mulled wine.
Ingredients: Ceylon cinnamon, genger, fennel, coriander, star anise, fenugreek, black pepper, clove, mace, cardamom.