Herbs and spices for a tasty and healthy life
What you will find here?
- All you need to know about spices and herbs, their characteristics, the different varieties, and their uses in the kitchen (start from this guide on Indian Spices)
- Recipes from various parts of the world that make a significant use of spices (but not necessarily spicy!), like this deliciously warming tagine
- Traditions, stories, natural remedies. (read for example which herbs and spices are used to naturally freshen your breath)
We look for our herbs and spices directly where they grow, and we buy just after harvest to provide the freshest products. Yes, even spices, like every other natural product, have their seasonality!
We sell only pure origin spices, because like for wines, spices have a different taste when they are grown in a different "terroir". For example, cumin grown in an arid region, on sandy soil (like in Rajasthan, India) will be tastier than if grown in a rainy place.
But do not worry, I've done all the research so you don't have to, and you would just find in our shop the most flavourful spices!
I love to cook, and to eat well, and spices and herbs gives me an incredible palette of flavors to play with in the kitchen.
I mostly love food when it is fresh, in season, and well cared for, and herbs and spices make no exception: I make every effort to source our products consciously, from small farmers that respect the environment, all over the world.
Our spices are sold whole or freshly ground, to ensure they retains all of their essential oils (and aroma, and taste) and are packaged with love.
Sustainability: our priority
Sustainability, in its broader sense, is one of the biggest priorities here at Seed Root and Leaf, and we do everything we can (and something more) to live by it.
We are supporters of the sustainable spice initiative, that promotes sustainable practices in spice production, for safer products and better conditions for farmers.
Our commitment to sustainability is not only related to how we source our products, but also for everything related to our packaging we started a difficult but necessary path:
avoid plastic altogether!
our products are packaged in tin boxes (resistant, reusable, and fully recyclable) or in paper pouches with an inner barrier and a resealable zip made of fully biodegradable materials.
Even our labels are made of paper derived from sugarcane bagasse (a byproduct of sugar production) and we use a biodegradable glue.
And we ship them in recycled cardboard boxes, sealed with a paper tape (fully recyclable with the box, and biodegradable).
And last but not least, we are members of 1% for the planet, meaning that we devolve 1% of our annual revenues to environmental organisations and nonprofits.
Indian spices: a complete list and their uses
Malabar, a region now part of the southern state of Kerala, is the motherland of pepper and cardamom, and has been the center of spice trade for centuries. But all the other Indian states grow spices and consume them in great quantities!
From chilli (ranging from the mild kashmiri chilli to the very hot bird's eye chili), to turmeric, cumin, ajwain, fenugreek... Discover the abundance of Indian spices and how they are an integral part of Indian food and cooking!
Moroccan Chicken Tagine
The Tagine is both a typical moroccan cookware and the dish that is cooked inside. Chicken is the main ingredient, and its mildness is ideal because it lets all the other flavours shine. The combination of preserved lemons and olives (acid-salty) create a distinctive, memorable taste, with cinnamon and saffron that give a subtle sweet earthy note to it.
Read the step-by-step recipe
Download our free guide:
"Cooking with Spice - the essential cheat sheet "
This post was updated on January 30th, 2019