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Go back to the basics with these three spices for easy and mindful cooking.
These Wild Black Cumin Seeds are from the Northeastern province of Badakhshan in Afghanistan, where cumin has been harvested for centuries, and is picked and dried in small batches. Used interchangeably in any recipe calling for freshly ground cumin, we recommend toasting these seeds before adding them to your curries, Middle Eastern dishes and latin based cuisines.
We believe Oasis Coriander seeds belong in our Basics Box as they are a staple to any spice cabinet to add a toasted nuttiness and bright tone to curries, stews, and even baked goods. From the Nile Valley in Egypt, this coriander is organically grown.
Late Harvest Black Peppercorns have a lengthened vine ripening process that produces berries that are beautifully burgundy in color, robust heat and floral notes. This fruit launches the familiar flavors of black pepper to new depths.
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.
Cumin, coriander and black pepper are the backbone of many dishes across continents. Cumin and coriander often go together and are used early in the dish while black pepper is best to use as a finishing spice. Elevate your cooking quickly with these 3 super powered spices.