Our Cloves are selected by hand for only the plumpest, uniformly bright-brown buds. These superior buds are hand-picked later in the harvest season under optimal weather conditions, plucked just as they’re about to open and laid out in the sun on palm mats, the best method for drying. Well-dried cloves break easily and are oil-rich, with a pungently sweet, fruity, sharp flavor and a slight numbing effect on the tongue.
The best-quality nutmeg from the Moluccas Islands in Indonesia are harvested at the start of the rainy season when the ripe yellow fruit is split open to reveal the nutmeg seed. The mace covering the nut is separated by hand, and the seeds are sun-dried before they’re dipped in a solution and further dried to preserve their luster. Our high-grade Nutmeg has a sweet, camphorous aroma with hints of clove and a bittersweet, woody flavor.
Pain d’épices, or “spiced bread” in French, is a specialty of Dijon in France’s Burgundy region. The 18th-century bread recipe called for wheat flour, honey and savory spices. As spices became increasingly scarce, the spiced bread evolved toward sweet pastry. Our Pain d’Épices spice mix hews to older recipes where cinnamon is the dominant flavor. We add anise seed and nutmeg to round the flavor profile, with a hint of allspice and coriander in the background.