Collection: Raw Spices

The world of spices is large and complex yet absolutely fascinating. Humans have used spices for thousands of years and cultivated many different plants - not only for their nutritional value but also flavour profiles, medicinal properties and much more. In this section we take some examples of spices and share their origins and cultivation.

Ceylon cinnamon, known as "true" cinnamon, originates from the sun-soaked forests of Sri Lanka, where the Cinnamomum verum tree thrives in tropical conditions. Harvesting involves carefully peeling the inner bark of the tree, which is then rolled into the familiar cinnamon sticks. This process, passed down through generations, preserves the delicate, floral sweetness that distinguishes Ceylon cinnamon from the more common Cassia variety.

Garlic, in its granulated form, traces its roots back to Central Asia. Cultivated for thousands of years, it spread across the Mediterranean and beyond, becoming a staple in cuisines worldwide. Granulated garlic, produced by drying and grinding fresh garlic, offers a concentrated flavor, ideal for seasoning without the moisture of fresh garlic. It also adds a unique umami note coming from it sulfur-based aromatic compounds.

Similarly, cumin seeds have ancient origins in the Eastern Mediterranean and South Asia, where it has been a vital ingredient in various cuisines for millennia. The Cuminum cyminum plant produces small, oblong seeds with a warm, earthy flavor that is a cornerstone of spice blends like garam masala and curry powder. Grown in hot climates, cumin thrives under intense sun, which contributes to the rich aroma and deep earthy flavour of its seeds.

Nutmeg, originally native to the Banda Islands in Indonesia, comes from the Myristica fragrans tree. This unique tree produces both nutmeg and mace (the seed's outer covering). Harvested once the fruit splits open, the seeds are dried until they rattle in their shells. Nutmeg's warm, sweet flavor has made it a key ingredient in both sweet and savory dishes, from béchamel sauce to eggnog.

Each spice in our collection brings its unique flavor and aroma to the table, transforming ordinary dishes into exciting and flavourful momemnts. But how can we harness the unique flavours and use them in dishes? Here, we focus on a few different spices from our portfolio:

Sumac, with its tangy, lemony flavour, is a staple in Middle Eastern cuisine. This spice, derived from the dried and ground berries of the Rhus coriaria plant, adds a zesty brightness to dishes without the acidity of lemon juice. Commonly sprinkled over salads like fattoush or used to season grilled meats, sumac adds a vibrant, tangy touch to traditional dishes. Dont be afraid to experiment, though. Sumach mixes really well with Rosemary - we've combined these spices and created Sarsar (of course with other spices also). This flavour combo makes for a great spice for honey mustard dressings or sprinkled over grilled fish.

Allspice lives up to its name by delivering a flavor reminiscent of cloves, cinnamon, and nutmeg combined. So in other words: allspice is our all-time favourite!

It’s a key ingredient in Caribbean cuisine, especially in jerk seasoning, where its complex spiciness complements the heat of freshly added scotch bonnet peppers. Allspice can also be used in baking, adding depth to gingerbread and pumpkin pie. Mix it with cloves and cinnamon to create the holy triage of warming spices for the festive season. Your christmas party will never be the same withouth.

Fennel seeds bring a sweet, licorice-like flavor to dishes and are commonly used in Italian sausage, Indian curries, and Middle Eastern spice blends. Their slightly sweet and refreshing flavor complements savory dishes like roasted pork or fish, and they’re also used to add depth to baked goods and herbal teas. Beware, however: there is also a bitter brother of the sweet fennel. We only have the much more flavourful sweet version in the shop. Perfect for teas, in spice rubs for the bbq or on a hearty salad.

Understanding the botanical characteristics of these spices deepens our appreciation for their unique flavors and uses. In this section we've selected the most interesting spices - sometimes spices have yet to fully develop their flavour after harvest. Some are dried or even freeze dried and some are fermented, ground or shaved.

Coriander, from the Coriandrum sativum plant, is fascinating in its dual use: the seeds are used as a spice, while the leaves are known as cilantro. The seeds have a citrusy, slightly sweet flavor and are often dry-fried before grinding to enhance their aroma (try it, it is amazing how well that works). Coriander is a key ingredient in many (indian) spice blends, such as garam masala and curry powder, and is also used whole in pickling and brining. The leaves on the other hand tend to be used fresh and can sometimes be a bit overpowering. So using them in smaller quantities tends to help. Some people do not enjoy the taste of cilantro - that comes from the way some people receive smells on one of the receptors. Essentially it is based on genetics if we think cilantro tastes like soap

Cardamom, derived from the Elettaria cardamomum plant, is another example of a spice with unique botanical characteristics. The plant produces small, green pods that contain aromatic seeds with a sweet, slightly spicy flavor. Cardamom is a versatile spice used in both sweet and savory dishes, from spiced teas and coffees to flavoring meats and rice dishes in Indian and Middle Eastern cuisines. The flavour is intense, though, so use it lightly. When ground fresh it adds a complex and lovely note to many dishes.

Cloves are the dried flower buds of the Syzygium aromaticum tree, an evergreen native to the Maluku Islands in Indonesia. The buds are harvested before they bloom and are sun-dried, which intensifies their strong, pungent aroma. Cloves contain high levels of eugenol, an essential oil that gives them their characteristic warmth and is also used in traditional medicine and perfumery.

The above sections are just a brief overview of what is out there in the world of spices. There is so much information and knowledge that whole books are written about it.

If you would like to learn more about spices, we offer a spice mixing workshop called the Spice Lab. We host these courses in Zürich, Bern and other Swiss cities. There, you get an overview of the world of spices, how to mix them and much more. You even create your own mixes to take home. You can find out more on our Spice Lab overview page.