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Advieh, sometimes spelled "adwiya," is a blended, highly aromatic seasoning used extensively in traditional Persian cooking. Advieh (which comes from the Farsi word meaning "spice mixture") has a robust, spicy scent that is richly fragrant with floral notes. Advieh is a key component of signature Persian dishes including traditional khoresh (or "stew") recipes and rice pilafs. Advieh is as necessary to authentic Persian cooking as curry powders is to Indian cuisine. But the specific blend of ingredients used to make Advieh varies as much as curry powder does from region to region and even family to family. Some blends of Advieh (called "Advieh-e khoresh") are designed specifically for stews, while others ("Advieh-e polo") are designed for seasoning rice. We custom blend our Advieh using the same fresh, high-quality spices we're known for and we've intentionally made it as versatile as possible. It is redolent with aromatic nutmeg, cardamom and cinnamon, among other spices, but what really sets it apart from better-known Middle Eastern seasonings is the inclusion of fragrant rose petals. It gives an unexpected, unique flavor to roasted meats, poultry and seafood and is delicious even just sprinkled over hot cooked rice.

Blue Corn Masa Flour is made from ground blue posole, treated and ready-to-cook blue corn kernels which have been ground into a powder.

Amchur Powder, sometimes spelled "Amchoor" or "Aamchur," is a spice made from dried, unripe green mangoes. It is used throughout Asia, but is usually associated with Indian cuisine, especially the cuisine of Northern India, in which it is a prominent flavoring agent. The mango tree (Mangifera indica) is native to Southeast Asia, especially India, where it has grown for more than 4,000 years. It holds a special place in Hindu mythology and ritual, and nearly every part of the tree is used for some purpose or another, form the leaves and bark to its resin, flowers, fruit and seed. With the mango's long history in India, it is likely that Amchur Powder's history is nearly as long.

Teff Flour is milled from teff, a tiny, brown variety of millet that plays an important role in the cuisines of North Africa and has a sweet, nutty flavor, similar to hazelnuts.

Black Summer Truffles, or “Tuber aestivum,” are typically harvested from May to September and found in the southern areas of distribution, mainly the Mediterranean climate of France, Italy and Spain. Growing among the root systems of Beech trees on lime-rich soil, these less intense fungi are not as pungent as the black winter truffles, with only a subtle aroma of underbrush. As a relative of the more expensive and rare Tuber melanosporum, or “perigord”, this more common species is more economical while still boasting incredible aroma and authentic truffle flavor. Truffles are members of the Tuber genus, like their mushroom cousins. Their symbiotic relationship with trees and underground growth is what separates them from other mushrooms, contributing to their rich, earthy aroma and scarcity-driven popularity that makes them one of the most expensive delicacies in the food market.

We carefully combine aromatic ingredients like garlic, spicy red chile flakes, and orange peel with tangy mustard, thyme, sea salt, and a balanced medley of additional herbs and spices for our All-Purpose Seasoning.

Candy Cap Mushrooms (Lactarius rubidus) are small to medium-sized, with caps that are typically only an inch or so across. Their color ranges from orange-red to orange-brown. These mushrooms have a mild aroma when fresh, but when dried their flavor intensifies and is similar to maple syrup, caramelized sugar, and malt. Not traditionally consumed as a vegetable, candy cap mushrooms are frequently used as a flavoring agent like vanilla beans, or truffles. Like those ingredients, candy cap mushrooms are usually steeped in milk, cream, or a liquid ingredient already present in a recipe in order to extract the candy cap’s unique flavor. Candy Cap Mushrooms, like many edible mushrooms, grow in wooded areas, especially wooded hillsides. They're commercially gathered in California, Northern Europe and the Himalayan Highlands among other locales.

Chives are an herb native to North America, Europe and Asia that have added to foods since the Middle Ages. With their bright green, long, hollow, thin leaves, chives are a member of Allium schoenoprasum, the smallest species of the onion family. Chives are the only species of Allium native to both the Old World and the New World. This genus also includes garlic, shallots and leeks. Chives have a wide variety of international culinary uses such as in traditional French and Swedish dishes. With their mild onion flavor, chives complement potatoes, vegetables, fish, veal, creamy sauces, cheese and eggs. Chives are rich in vitamins A and C, as well as calcium and iron. Medicinally, their uses are similar to their Allium cousin garlic. Their sulfurous compounds are reported to have a beneficial effect on the circulatory system. They also have mild stimulant, diuretic and antiseptic properties.