Curio Spice Company is in development, and will officially launch this autumn, 2015. Here are some descriptions of the blends you will soon taste for yourself!
Winner of the 2018 Yankee Magazine’s Editor’s Choice Food Awards!
Pink pepper / hibiscus / rose
Fleur spice is inspired by the scent of spring, when the earth thaws and a peppery, plant and blossom-filled fragrance fills the air. Pink pepper brings a bright, floral quality balanced by the citrusy quality of hibiscus and the intoxicating scent of rose. Delicious as a rub on salmon, lamb or duck, and beautiful as a "coating" for a log of goat cheese. Also delicious with rice & grain salads, strawberries, yogurt and ice cream.
Net wt 1.7 oz
Hibiscus*, pink pepper, anise, fennel, rose petals, coriander, spearmint, cardamom, lavender, ylang ylang
*Allergen warning: hibiscus is intercropped with peanuts
Greek saffron / lemon verbena / bee pollen
Greece is believed to be the ancient botanical origin of saffron. Inspired by the region of Northern Greece now famous for its saffron, this blend is an aromatic combination of herbs and spices that can be used in soups, salad dressings or sauces. Try mixing with fresh lemon juice and spooning over fish or chicken, or toss with vegetables before roasting. Net wt 1.5 oz
Featured on Bobby Flay’s Holiday List 2017!
Fennel, lemon peel, bee pollen, lemon verbena, oregano, sage, Greek saffron
Ceylon cinnamon / ginger / mace (see below for full ingredients)
Named after the city in central Sri Lanka where spice gardens abound. This blend is warm, comforting and delicate. Made with the soft-stick Sri Lankan (formerly called Ceylon) cinnamon which has a subtler, more citrusy quality than the Vietnamese cinnamon, this blend is perfect for baking, as well as for curries, roasted squash and pumpkin or mulled wine.
Net wt 1.6 oz
Ceylon cinnamon, ginger, fennel, coriander, star anise, fenugreek, black pepper, clove, mace, cardamom
Featured on Saveur’s list of favorite lunch condiments!
Cambodian Kampot pepper / sea salt / ginger / lime / tarragon
Kampot pepper is a rare peppercorn from Southern Cambodia. After the commercial pepper farming industry was destroyed during the Khmer Rouge genocide, wild pepper was rediscovered in the forests of Kampot and brought back to life. This region is now protected by a Geographic Designation of Origin by the European Union, to ensure that this pepper is grown organically and to the highest standards of quality.
This blend combines Kampot black pepper and traditional Cambodian flavors with Maine Sea salt to make a bright, refreshing blend perfect for tossing with vegetables, adding to dressing, rubbing into meat (such as steak) or for sprinkling on seafood after cooking. Also makes a delicious salt rim for margaritas!
Net wt 2.7 oz