lemon verbena: this herb is prized for its medicinal properties as well as scenting oils, lotions and soaps. it also is used to develop a soothing touch in broths, sauces and drinks.

tonka beans: almond like seed from south america, which carries a vanilla scent, but is also known to have a tobacco-like essence - just a little goes a long way.

indian black: from india this spice is more rebus tans sweet-scented than the green.

cardamom: cardamom. very aromatic and gives a sweet bouquet, thought to act as an aphrodisiac.

green sichuan peppercorn: known as a flower pepper, is fragrant, woody, pungent, and has notes of citrus peel. one of the chinese five spices, it imparts a slight numbing effect on the palate.

wasabi relish: this paste is very much like wasabi, but carries a fermented flavor and packs a very powerful kick. made from the stems and leaves of the wasabi plant unlike regular wasabi, which is processed from the root.

kaffir lime leaves: this thai herb is used in many dishes of southeast asia. with its unique citrus flavor it is very pungent yet soothing to the palate at the same time.

fennel pollen: from the fennel plant, this delicate bud is hand picked and possesses anise-like qualities. used as an enhancement to dishes, giving a sweet aromatic touch.

ceylon cinnamon: found in the country of sri lnka, this dried bark is known to be of the highest quality of all cinnamons. its spicy, tantalizing taste and aroma lingers on one’s palate unapologetically. used in both sweet and savory preparations.

vadouvan: a french interpreted fermented Indian curry mix, containing onions, shallots, garlic, fenugreek, cumin, and turmeric. with its strong powerful scents, this spice goes well with meats, fish, and vegetables.