Clumping is normal as we don’t use anti-caking agents or salt. If clumping occurs simply break apart with your hands before seasoning.
Try not to pour spices out of the jar over a steaming pot or pan as the steam can get in the jar and cause further clumping.
Grind whole spices just before cooking for maximum flavor.
Wild Black Cumin Seeds
Wild Black Cumin Seeds
Pimentón De La Vera – Smoked Spanish Paprika
Maras Chile Flakes
Wild Cured Sumac
Padang Cassia Cinnamon
Late Harvest Black Peppercorns
California Coast Sea Salt Flakes
Oasis Coriander Seeds
In the steep and jagged Hindu Kush Mountants of Afghanistan, a rare and ancient varietal of cumin—a botanical cousin to the common variety—grows wildly, and according to Milkstreet, black cumin derives its extra warmth and pungency from its “native terroir.” Local villagers handpick these highly climate-resilient seeds, rarely seen outside of local communities until recently, by hand and dry them under the blistering Afghan sun to concentrate flavors even more. We work with Roots of Peace, an organization that helps the communities of war-torn areas prosper through agricultural export.
For over a century our partner farm has been cultivating ñora peppers for pimentón in Extremadura, Spain, a storied region dubbed the “Spanish Wild West” for its high concentration of Old World conquistadors. Picked at peak autumnal ripeness, the peppers are smoked over oak wood for two weeks, during which the farmer turns over the fruit by hand once daily. Milling is equally unhurried—the smoked peppers are slowly stone-ground to maintain sweetness (metal grinders can burn and bitter). Our pimentón has the Denominacion de Origen, a prestigious distinction for Spain’s finest agricultural provisions.
Farmers in Kahramanmaraş, Turkey grow Maras peppers—also known as Aleppo across the border in Syria, where the civil war has destroyed production—in a fertile plain at the base of Ahir Mountain. Dubbed by the Wall Street Journal as the “Eartha Kitt of chiles” for its sultry heat and slow burn, Maras peppers are harvested in late summer, then sun-dried during the day, and wrapped in cloth at night to “sweat.” This unique regional method traps moisture, boosting the pepper’s trademark “wetness,” also enhanced by the cut size of the flakes, which plays a role in how much salt and oil they will hold. Naturally regenerative, a single Maras pepper seed grows into a plant that yields hundreds of peppers, and we hand-select each one after harvest.
In the limestone hills of Gaziantep in southeastern Turkey, sumac is a drought-tolerant plant that grows wildly near pistachio fields. Since there is no formal cultivation, the late-summer harvest is done by villagers, and at times, a single batch of our sumac is produced by over 100 people. The key is knowing which raw materials to accept—we seek out sumac with a sunny tang that turns into a pucker. Rather than sun-drying, the bright red berry is chopped and packed in salt to cure, preserving the fresh-picked floral aroma of the fruit.
Turmeric thrives, much like we would, among trees bearing juicy mangoes on the island of Java, Indonesia. A lush tropical climate, fertile forest floor and cooling tree canopy make the ideal growing conditions for the native tuber, harvested by farmers at its fleshiest and most vibrant orange—eight or nine months into the growing cycle—before it’s sliced and sun-dried. Prized for the therapeutic properties of its hero compound curcumin, our potent Java turmeric contains up to 8% of the natural antioxidant, four times higher than the average spice bottle.
In the misty Kerinci Valley of Sumatra, Indonesia, near the city of Padang, cassia cinnamon trees grow in regenerative forest plantations long established in the fertile, volcanic soil deposited by the ancient eruptions of nearby Mount Kerinci. Generations of farmers have been harvesting cassia—fiercer in flavor than its more delicate cousin ceylon—every 10 years by stripping the tree bark on location for maximum freshness. Then, on sleds pulled by buffalo through winding backwoods trails, the fragrant raw material makes its way to our fair-trade-certified organic farm to be sun-dried and ground.
Known as “black gold,” peppercorns are one of Vietnam’s largest exports. Berries are often picked green to prevent insects and birds from eating mature fruit, but ours are vine-ripened an extra two weeks under the careful watch of our farmers—a ruby-red hue signals peak fruity and floral notes, as well as a smooth, lingering heat. We source from farms in Quang Tri, where Roots of Peace trains villagers to replace live minefields—more bombs were dropped in this province than in WWI and WWII combined—with this flourishing crop.
Made from seawater collected off the coast of Northern California near Humboldt, these high-grade, crisp, clean finishing flakes are made in small batches with artisanal technique—a delicate dance between filtration and fire evaporation—that seeks to achieve the perfect brine for the crystallization process. As salt crystals form over many hours on the surface of the oceanic concentrate, they sink to the bottom where they are raked, drained, and dried.
The Faiyum Oasis is fertile basin of the Western Desert, southwest of Cairo in the Nile River Valley. Its vast Lake Qarun—the third-largest in Egypt—nourishes many crops, including figs, grapes, olives and coriander, an herb prized by ancient Egyptians as a digestive aid and rheumatism reliever (coriander seeds were found in Egyptian tombs). Our coriander is organically grown and harvested two weeks after the seeds of the bright-green, slender-stalked plant turn light brown. The seeds are then dried under the hot sun to develop their lemony flavor and floral sweetness.
How old are these spices?
We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.
Are these blends certified organic?
Unfortunately we do not have any certifications at this time but most of our spices are organically grown and all of them are non gmo. Each ingredient can be traced back to its origin. Email firstname.lastname@example.org for any questions.
Do you have recipes to go with these blends?
Yes! We have an ever expanding recipe library of chef tested recipes. Click here to learn more. Please shoot us an email if there are any recipes you would like to see at email@example.com for any questions.