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Used in many Chinese dishes, star anise imparts a sweet, rich licorice-like flavor into dishes. It is a key ingredient in Chinese Five Spice powder and is also used in making pho, a Vietnamese soup.
Try throwing a few pods in apple cider or even your next beer (try it with stouts or wits), or grind and add to gingerbread. Star anise is also great in a simple syrup for fall- and winter-time cocktails (especially when combined with other warming spices like cinnamon and cloves)



A herb that can reduce anxiety, stress, and reduce pain, and is mostly used in teas. Also good with chicken and blends wells with spicy foods.

Black Pepper


Black pepper are from the fruit of, well, the pepper plant! They are the cooked and dried unripe fruit of the plant.

With a sharp, mildly hot and pungent smell and have a nice bite to them, sprinkle on whatever dish you would like to add a little warmth.



Ground cardamom powder is a fragrant, wonderful, and aromatic spice that will add a certain indistinguishable flavor to your next rub blend, cookie batch, or even rice. Possibilities with cardamom powder are endless.


  • Taste – typical for dry carrot, no foreign after-taste
  • Color – orange to red
  • Aroma – typical for dry carrot, no foreign aroma
  • Form – cubes 5x5x5 mm

Chili Imereti / Cayenne pepper


This vibrantly red chili with fruity undertones is more popular as a color additive rather than a flavor enhancer. The strikingly red color it gives to food makes it perfect for bringing life to curries, tandoori chicken and many other Indian dishes for that authentic look and taste.



From Sri Lanka, and often referred to as the “true cinnamon” ground Ceylon cinnamon has a  subtle, mild, and complex flavor with notes of citrus and a peppery bite. It is a great all-purpose cinnamon that is perfect for savory dishes such as curries, stews, and rice.

Cloves / Dianthus


Cloves are unopened sun dried flower buds of the tropical clove tree. They have a deep flavor and are very potent, so a little goes a long way. Add just a dash to your savory dish or baking.

Coriander / Kindza


Mild, slightly sweet, and nutty with hints of lemon. Very versatile spice that can be used in savories and sweets alike.

Cumin / Zira


Slightly bitter, yet very aromatic and robust, cumin adds flavor without adding salt.

It is a pantry staple for those who enjoy Indian curries and Mexican cuisine.

Distinctive bitter flavor and strong, warm aroma. Cumin “seeds” are actually the small dried fruit of an annual plant in the parsley family. Native to the Mediterranean. Use in just about any dish to add a mild warmth and flavor.

Curry Powder


Organic coriander, organic turmeric, organic mustard, organic cumin, organic fenugreek, organic paprika, organic cayenne, organic cardamom, organic nutmeg, organic cinnamon, organic cloves.



Dill weed has a light and sweet flavor. Popular uses include sauces, pickling, soups and dips.

Dry Adjika


Adjika is a Georgian blend that comes from Abkhazia, one of the oldest regions of Georgia. It is used often to add a bit of heat and flavor to various dishes. Try it on meats, vegetables, grains and soups.

The traditional way to use adjika is as a sauce similar in consistency to pesto. Mix dried adjika with a small amount of salt & vinegar (3-4%), and keeping it covered in an airtight container for two days before usage. Add it to your favorite marinade to  give a unique spicy flavor.

Ingredients: Utskho Suneli (Blue Fenugreek), Fennel, Georgian Bay Leaf, Dry Garlic, Coriander, Red Pepper & Salt.

For Korean carrots


Spicy Korean Carrots – a mix of garlic, coriander, hot oil and other spices transform the carrots into something unbelievable! This easy and delicious side carrot salad (Morkovcha) goes great with any grilled meat, fish, or pilaf.



Great on fish, eggs, chicken and wonderful for digestion.

Georgian Saffron


Georgian Saffron or also known in Georgia as Zaparna has a nice spicy flavor & a sharp fragrance that is a must have and  comprises one of the three spices that define Georgian cuisine along with coriander and blue fenugreek, (Utskho Suneli).

Georgian Saffron is actually not harvested from a crocus plant like Spanish or Afghan Saffron, but is actually ground marigold leaves.  It is not exactly known how Georgians came to call marigold leaves saffron, but needless to say they have made the most of this wonderful spice.

Hot Curry Powder


Hand-crafted, traditional,  North Indian Curry powder that is warm, aromatic, and delicious. Can be used in almost any dish from meats to beans, lentils, rice, and vegetables. Also available in Mild variety.

Ingredients: cumin, coriander, black peppercorns, cloves, cinnamon, red chilies, fenugreek, mustard seeds, cardamom, turmeric, ginger powder.


Khmeli – Suneli


Fun to say, even more fun to cook with. This ancient Georgian blend of utskho suneli, Georgian saffron, Georgian bay leaf, basil, fennel, parsley, celery, and coriander can be found in nearly every Georgian household

Lemon Pepper

  • Ingredients

    Organic lemon peel, organic black pepper, sea salt, organic cane sugar, organic garlic, organic onion, organic thyme



Lemongrass is a lemon-scented grass that grows that is said to have originated in Malaysia or the Philippines.

Most famous as a culinary herb, especially as an ingredient in Asian cooking, lemongrass is also used in many African countries to make herbal tea, and its essential oil has a delicious uplifting aroma.

As well as making use of its fresh, pungent flavour in soups, curries and stews, lemongrass can be used as a preservative and pesticide.



A member of the mint family. Marjoram is similar, but more delicate than oregano. It is best used at the end of meal preparation to bring out its flavor.

Mix 5 Peper


White pepper, green pepper and black pepper are actually the same fruit, sourced from a flowering vine. The only difference between them is how they are processed.

Black pepper is formed when the fruits are picked when nearly ripe and are then roasted or dried out in the sun until the hulls turn dark black. For white pepper, the hull is removed during a cleaning process before it’s dried out. Green peppercorns are those same berries, but are picked when young and immature.

Pink peppercorns are the berries of the Peruvian pepper tree that grows throughout South and North America and not actually peppercorns.

So what then is the fifth peppercorn in this mélange?

Allspice berries.

It sounds strange but the allspice berries provide a spicy, earthy flavor that mixes well with the other peppercorns. The overall blend is musky, spicy, astringent, hot, fresh, piney, and fruity with hints of berry. Pop it in your peppermill and never go back to straight black pepper ever again.

Paprika Aromatic


If there was any spice with a more complicated history or confusing categorization, it must be paprika. Paprika is made from the Capsicum annuum plant, which sounds simple enough. However, there are dozens of varieties of this pepper – both chile and bell. Yet, genetically, they’re all the same species. (Think of it in the way all people are human, but look very different from each other.)

Paprika is technically native to North and Central America and was used by the indigenous peoples as a food and as a coloring agent. Spanish explorers became enamored with the plant and brought it back to Spain along with tomatoes, potatoes, and other produce. The Spanish – particularly the lower classes, as the heat of paprika was considered undignified by the rich – began using the seeds in food preparation.

The seeds spread past Iberia to Turkey and throughout the Ottoman Empire, as well as throughout Europe to the Balkan countries and Russia. Later on it became endeared by India and the Middle East. And, of course, each country began breeding it to their tastes; the Spanish by smoking it, the Turks preferring hotter varieties, and the Hungarians loved it sweet and mild. Hungary and Spain, however, are the major producers of paprika, with the United States as a distant third.



Peppermint is stronger in taste than spearmint. It is a great addition to any salad or in your next batch of homemade cookies. Peppermint is also a good source of manganese, copper, and vitamin C.



Woody, piney, and a little minty in flavor, with a slightly floral aroma. Perfect for lamb, chicken, and other meats or added to stews, sauces, or breads.

Savory Herb


Strong, peppery flavor. Savory was a staple in early American cooking, but has since fallen out of favor in modern recipes. There are two varieties of Savory summer and winter. Summer savory is strong and peppery whereas winter savory is a bit milder. Once you use Savory it will become one of your favorite go to herbs.

Seasoning for Pilaf


Georgian quality!

100% Georgian Recept

No salt !

No chilli !

Seasoning for Pilaf Uzbek Recipe


Georgian quality!

Uzbek Recipe with Georgian Spices

Smoked Paprika


Smoked sweet paprika is very popular in Mexico and Spain.

This authentic smoked Spanish paprika is roasted over an oak fire to give it a deep, rich, smoky flavor and a vibrant red color.

Also known as Pimentón de la Vera, Smoked Spanish paprika is extremely versatile and enhances an endless number of dishes. Smoked Spanish Paprika is good for creating authentic Spanish dishes, or try adding it to any number of foods to lend delightful smokey notes without adding spice.

It is especially useful in vegetarian dishes to add a bit of “meaty” flavor – try it on beans, lentils, or even tofu. Once you add it to your pantry, you’ll find yourself using it everywhere!

Smoked paprika is used for marinating vegetables, meat, shish kebab, for grilling vegetables and poultry on the grill, grill, for making soups, for frying.

Also, smoked paprika can be added to pastries, for example, in bakery products, in stuffing for pies and patties.

Spice for Grilling


Spice for Grilling

It is impossible to imagine a picnic in the warm season without barbecue! Thanks to a good seasoning, barbecue can turn out to be not just tasty, but very tasty and aromatic.

The kebab seasoning contains spices such as different types of pepper, coriander, onion and garlic, mustard powder, basil, cloves, bay leaves, celery, marjoram, thyme and others.

Barbecue seasoning significantly improves the taste and aroma of the prepared dish. Thanks to its bright and rich aroma, it also increases appetite and aids digestion.

To make the spices in the barbecue seasoning even more aromatic, it is recommended to fry them before adding to the meat in a dry frying pan until the aroma appears.

Spice for Kharcho


Ingredients: cloves, cinnamon, saffron, utskho suneli, hop suneli, red pepper, savory



Used as a spice in Middle Eastern cuisine to add lemony taste to salads or meat. This wonderful and unique spice can add a little zing to salad dressings, fish, chicken and even can substitute for lemon juice. An easy way to use sumac is by dusting them on some potatoes with a little garlic and olive oil.

Svani Sool Red


Svan salt – the magic of aroma and taste of homemade food!

Legendary Georgian spice, which got its name from the name of the area. The Svaneti region is a mountainous region of Georgia, and all the herbs that are part of the Svan salt are produced there. This seasoning with a breathtaking smell and taste is actively used in Caucasian cuisine. It is used in hot dishes, soups, sauces, fish, meat, barbecue, vegetable dishes, salads. It gives an original taste to marinades and kebabs.

Svani Sool Yellow


Svan salt – the magic of aroma and taste of homemade food!

Legendary Georgian spice, which got its name from the name of the area. The Svaneti region is a mountainous region of Georgia, and all the herbs that are part of the Svan salt are produced there. This seasoning with a breathtaking smell and taste is actively used in Caucasian cuisine. It is used in hot dishes, soups, sauces, fish, meat, barbecue, vegetable dishes, salads. It gives an original taste to marinades and kebabs.

Thyme / Thymus


Ancient Egyptians used thyme when embalming their dead pharaohs, as it is a powerful preservative, and the ancient Greeks used to burn thyme in their sacred rituals because of its aromatic smell. You can use it on clam chowder, soup, stews, meat, lamb and eggs, chicken.



Ground turmeric is a staple in India cooking and like ginger it is as well know for its medicinal value as its culinary value. Its vibrant yellow color is unmistakable. Turmeric is bitter and best used in conjunction with other spices. Our Turmeric is sourced from the Alleppey region of India that is known for producing some of the world’s richest Turmeric.  In general high quality Turmeric produced in this region will have 5% or greater amounts of Curcumin.

Recently much has been made of Curcumin and its importance to overall health and well being. CURCUMIN is the main active ingredient in turmeric. It gives turmeric its yellow color. As a medicine, it is beneficial as an anti-inflammatory agent. Inflammation is a major precursor to a wide range diseases including arthritis, eczema and Alzheimers. The effects of turmeric are still being analyzed in modern medical trials, with several encouraging outcomes.

Utskho Suneli (Blue Fenugreek)


Utskho Suneli also known as blue fenugreek is an herb that is grows wild in the mountainous parts of northern Georgian. Slightly milder than the popular fenugreek, this herb is very versatile and can be used for meats or fresh salads. It is used most often in satsivi and bazhe, which are delicious walnut based Georgian sauces.