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Vietnamese cassia, also known as Vietnamese cinnamon or Saigon cinnamon, is a popular spice derived from the bark of the Cinnamomum tree and is known for its strong, warm, and spicy flavor profile.
Split Cassia, also known as Chinese Cinnamon or Cassia Bark, is a spice derived from the inner bark of the Cinnamomum cassia tree. It’s characterized by a strong, sweet, and spicy flavor, often described as a more robust version of cinnamon. Cassia is used in various cuisines and traditionally for medicinal purposes.
Star anise is a spice derived from the dried, star-shaped fruits of the Illicium verum tree, a small evergreen native to China and Vietnam. It has a distinct licorice flavor, similar to anise or fennel, and is used in various cuisines, particularly in Asian cooking, for its aromatic and flavorful properties.
White pepper is a spice derived from the same plant as black pepper, Piper nigrum. It’s made from the ripe pepper berries, which are soaked in water, fermented, and then the outer shell is removed, resulting in a white or light-colored peppercorn.`
Lalpari cloves of Madagascar are a high-quality, premium grade of cloves, sourced from the southeastern coast of Madagascar. They are known for their rich flavor, aromatic profile, and high eugenol content, which contributes to their distinct taste and flavor.
Cubeb pepper, also known as Kababchini, is a spice that has been used for centuries in various cuisines and traditional remedies. It is often described as having a flavor that combines allspice and black pepper, with a unique hint of camphor and pine.
Long pepper, also known as Piper longum or pippali, is a flowering vine cultivated for its dried fruit, which is used as a spice and in traditional medicine. It has a flavor similar to black pepper but is sweeter and less pungent. It is native to India, Nepal, Bangladesh, and Sri Lanka.
Mace or Javitri, is from nutmeg,it is the dried outer covering of the seed. It has a beautiful yellowish-red tinge and is very aromatic. The flavor is similar to that of nutmeg but more peppery. An essential in dishes like Pulaos and Biryanis, Javitri adds a peppery edge to the Garam Masala too.
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