We source our cumin from the most western part of China from the XinJiang Autonomous Region. It is complex, musky with loads of taste and turns aromatic and nutty when toasted.
In China cumin is strongly linked with the Uyghur cuisine that has gained massive popularity with its incredibly delicious lamb and skewered bbq. From Xinjiang province, cumin spread to other regions of China like Gansu, Ningxia, Shaanxi as well as Beijing, Inner Mongolia and Dongbei in the north. It is now a staple in their regional cuisines with hand-pulled lamb noodles being one of our absolute favorites. It is one of those tastes that is really mashing Chinese cuisine together and shows how versatile this spice is.
Some people just love Cumin and we are just those people. The ancient greek used it as a table spice, much like we use black pepper today, and we can see why. It is such an enhancer of deep taste.
The musky, nutty almost umami-like flavor goes well to many things and should be used to much more than we think. The trick, like always, is balancing. It can easily take over a dish or spice blend, especially this variety from XinJiang.
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Returns: 100% happiness guarantee. Read more here
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We have a 100% happiness policy when you buy our spices. If the spices do not succeed to wow you we will make sure to refund/re-send other flavors to make sure you are 100% happy with your purchase.
If your order is damaged or broken in transit, we are happy to refund/re-send, simply email us your order # and images to firstname.lastname@example.org
For food safety reasons, we are unable to accept returns on opened products, but will do whatever we can to make sure you are happy with your purchase!
Please note that the policy lasts 30 days. If 30 days have gone by since your purchase, unfortunately we can’t offer you a refund or exchange.
At the moment we only ship within Scandinavia. Shipping costs will apply, and will be added at checkout. We run discounts and promotions all year, so stay tuned for exclusive deals. If you are located outside Scandinavia, don't be discouraged! Send us an email and we will see what we can sort out for you!
We love food, we love the discovery, flavor combinations and we want to learn, spread that knowledge and collaborate. We asked questions that no one could answer, so we had to go and find the answers ourselves. We love that it is a rediscovery of something very known to us all , yet has the possibility to teach us something completely new. We love what food brings to the table, the meeting, the ceremony, the bridging of cultures.
We are so proud to work closely with top restaurants in Scandinavia, focusing on quality and taste.
We recommend that you head over to Mattias Dahlgren and Rutabaga, Resturant AG, Airia, Frantzens, Warung, Nour, DoMa and many more if you like to bite into one of our peppercorns and spices. But hey, send us an email if you think your favorite restaurant should have our pepper.
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We work closely with our small scale farmers who uses traditional methods when growing their pepper and spices, like organic compost and no usage of pesticides. The usage of pesticides directly affects the flavor of the product.
We have connected with our farmers directly, meaning no middle hand. But this also means that they run smaller farms with no organic certifications. As our business grows we will able to take the next steps towards certifications. Stay tuned!
Finding the source, is finding the answer. We quest for unique high quality pepper and spices. We work harvest based and single origin only, meaning we only sell pepper from farmers we know. Many times we have tasted and smelled a spice knowing that there are more more lines of inquiry before reaching the very origin of the spice and the people who are cultivating it. Our way of working is special because we actually go to the farmers and we don't stop questing until we found the best of the best.
Mostly it is curiosity, openness and intuition that leads you to the right path.
We research, always knowing that it's when we go local we actually meet the right people. We make sure to live, eat, listen, dream and drink with our farmers and partners. From here we can start to see where we have common ground so we can create a value based foundation that support both of our needs. It is also very important that the partners and farmers we work with are anchored within their communities, so that generative development and liveihoods can be supported by our collaboration.