The Baking Box
3 Single Origin Spices
A thoughtful gift of spices for the baker in your life or anyone who likes to cook with warm aromatic flavors.
Tips for Success
- 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.
- Island Nutmeg
- Padang Cassia Cinnamon
- Oasis Coriander Seeds
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.
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.
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 spices certified organic?
These three spices are organically grown at certified organic farms but we do not have organic certifications at our facility which is why we do not have the organic logo on our products. 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.