3 Single Origin Spices
You made your new year’s resolutions to eat better. Boost your health with powerful antioxidants: Whole kernel Nutmeg, Sun-dried Star Anise and Wild Cured Sumac.
Grate some nutmeg to a bowl of soup, add some star anise to a stew or warm salad, add the versatile sumac to avocado sandwich, salad or your favorite baked chicken dish.
Tips for Success
- This nutmeg, star anise and sumac can be used in every meal to enhance the flavors.
- 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.
- Island Nutmeg
- Sun Dried Star Anise
- Wild Cured Sumac
At our regenerative farm located on rain-drenched mountain slopes of Sangihe Island, North Sulawesi in the Indonesian archipelago, mature nutmeg trees tower up to 60 feet in the air, bearing apricot-like fruit. The ripe drupes are always tree-picked (fallen crop is susceptible to contamination from mold on the forest floor) and the seeds dried in the sun for six to eight weeks before they’re cracked with a wooden mallet to reveal the nutmeg kernels in all of their warm, exotically fragrant glory.
For over 3,000 years, this stellar—get it?—spice with a pleasingly medicinal, sweet-licorice flavor has been cultivated in Bac Ninh Province, east of Hanoi in North Vietnam, only making its way along the tea route in Europe during the 1500s. Star anise grows on evergreen trees that flourish in the region’s climate of steamy monsoons and cold winters. During the bi-annual harvests, locals climb the trees to retrieve the green fruit (spring yields smaller star anise without seeds while fall’s seed-bearing fruit is larger and more fragrant), which is then sun-dried for one hour a day—usually mid-morning—for five days, just long enough to burst the seam of each “petal,” exposing a flavor-concentrated seed.
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.
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.
Why are these called The Antioxidant Box?
Nutmeg, Star Anise and Sumac are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color. Adding these spices to your diet provides healthy antioxidants to help boost your health.
Do you have recipes to go with these spices?
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 firstname.lastname@example.org.
Can I add a gift note?
Yes you can. During the checkout process, please check the box that says ‘Gift Order’ and type your note. We will send a gift receipt and remove any pricing information.
Can I buy spices for corporate gifts?
Yes you can. Please direct all corporate gifts related inquiries to email@example.com.