One of the strongest spices, clove is pungent and sweet. An essential component of garam masala.

Whole nutmeg is a hard ovate seed kernel that is used grated or ground as a warm, slightly sweet spice with a pungent fragrance.

Cassia cinnamon sticks are rigid and difficult to break making them ideal for aromatic crafting or for use as flavor-imbuing stirrers for festive beverages.

A strong spice with equal parts menthol, floral, and sweet flavor.

Spicy and fragrant with a warming heat, ginger is used throughout the world for both sweet and savory foods.

Spicy and fragrant with a warming heat, ginger is used throughout the world for both sweet and savory foods.

Crystallized ginger root is tender and sweet with a spicy bite. Add chopped crystallized ginger to dishes for chewy texture and a bit of sweet spiciness.

A warm, balanced mix of freshly ground ginger, cinnamon, cloves, nutmeg, and allspice. Make gingerbread cookies and more.

Introducing my Cacao-Maple Mélange, a spice blend born from the crossroads of my Swiss heritage and Canadian home. Inspired by the breathtaking Swiss Alps and the maple-laden landscapes of Canada, Cacao-Maple Mélange is a celebration of two distinct cultures united in a single spice blend. The visual allure of the mix is its rich chocolatey hue that is intertwined with hints of warm cinnamon and golden maple. The aroma of this blend is where the magic lies. It is warm and cozy and will transport you to a chalet nestled in the mountains. The sweet embrace of maple mingles with the warm spiciness of cloves and cinnamon, creating an aromatic journey that captivates the senses. When tasted, the blend unfolds like a story – the deep, robust cacao notes balance harmoniously with the sweet warmth of maple sugar and cinnamon, while the subtle and delicate citrusy zing of orange and cardamom adds a refreshing twist. This unique combination of flavors reflects the culinary tastes of both of my worlds. Cacao-Maple Mélange is versatile, elevating both sweet and savory dishes. Sprinkle it over your morning pancakes, stir it into hot chocolate, or use it as a secret ingredient in savory stews and roasts. The taste evolves with heat and time, intensifying its complexity as it cooks. Add it early for a gradual infusion or later for a burst of bold flavor. Crafted with love and a nod to my roots, Cacao-Maple Mélange is more than a spice blend; it's a culinary journey through the mountains and forests, a fusion of cultures that transforms every dish into a celebration. Uses:

In sweet treats: Add to your brownie or cookie batter for a hint of chocolate and spice.

In hot beverages: Stir it into hot cocoa, coffee, or even a chai tea for a Swiss-Canadian twist.

On desserts: Dust it over ice cream, yogurt, or chocolate mousse for a delightful garnish.

In savory dishes: Sprinkle it on roasted meats like pork or chicken or add it to your stews for a unique and exotic flavor.

I did not grow up baking, nor was I exposed to baking spices beyond cinnamon. As I started my baking journey as an adult, I steered clear of unfamiliar spices – sticking to that cinnamon, with the occasional foray into nutmeg and cloves. Along the way I discovered what would quickly become my most loved and used spices – cardamom and ginger – along with the beautiful lift that a bit of salt gives to a sweeter recipe. This blend reflects how I bake today, and I hope you enjoy it as much as I do!

Pain d'Épices flavor holds cherished childhood memories for me. It has a special place in my heart and kitchen. The combination of seven aromatic spices and sweet flavors evokes coziness and nostalgia, making it a delightful treat. The rich, warm flavors of Pain d'Épices uniquely transport us back to comforting moments. The balance between each spice creates a unique flavor. I created this unique blend with the rustic French spice cake of the same name in mind, but you can use it in other sweet recipes for fall and winter. You can sprinkle it on an apple stew or use it in a more elaborate recipe, bringing an extraordinary aroma to your kitchen. This blend is perfect for fall and winter baked desserts or beverage treats. A dash of Pain d'Épices blend on baked sweet potatoes or pumpkin smash adds all the aromas. It's citrusy, woody, tangy, and a bit pungent. It's the perfect blend for: • baked desserts • fall fruits stews • beverage treats

This Cinnasational Spice Blend is an all purpose baking blend that can be added to any baked good! Cinnamon is the star of the show but nutmeg, allspice and cloves pack their own punch creating a well rounded spice mix. From cinnamon rolls to cobbler, this blend is the perfect addition to any and every baking recipe! A few of my favorite ways to use the Cinnasational Spice Blend: • Swap out the cinnamon for this blend in your next batch snickerdoodles • Spice up your favorite banana bread by adding 1 ½ teaspoons to recipe • Add a couple of teaspoons to your next summer crisp or cobbler Tips: Whisk this blend in with the flour and other dry ingredients when adding it to a recipe so it is evenly distributed. To make a spiced simple syrup, mix it in with the sugar before adding the water so it does not separate.