The Spice Index – A Legacy
“To touch your memory, begin with the taste.”
These blends carry memory—in every seed, every root.
Threads from ancestral kitchens remembered, reimagined, reawakened.
Some passed down, some stitched anew—crafted not just to flavor, but to imprint legacy.
Here, you don’t just taste. Here, you sense what time tried to bury.
The Spice Index
A blend from the Andes, carried by air and spirit. Light, grounding, mysterious. Cacao has been cultivated in the Andes for over 3,000 years, used by pre-Incan cultures in sacred rituals, often blended with chili, maize, and herbs.
A Middle Eastern treasure chest of clove, cardamom, and dark warmth. Taste the Silk Road. Baharat, a centuries-old blend from the Levant, was traded along the ancient spice routes that connected the Arabian Peninsula to the Silk Road, carrying its warmth from Mesopotamia to the Mediterranean.
A Japanese-inspired blend reimagined—seaweed, sesame, and whispers of the deep. Furikake, a Japanese seasoning developed in the early 20th century, evolved from earlier food preservation methods dating back to feudal Japan, including dried fish and seaweed blends.
Cinnamon, clove, fennel, star anise, and Szechuan pepper—an imperial fusion of sweet and heat. Five Spice reflects the ancient Chinese philosophy of balancing the five elements, with written records of similar blends appearing in medicinal texts over 2,000 years ago.
A fierce blend of Scotch bonnet, thyme, and allspice. Caribbean soul in every shake. Jerk seasoning traces back to the Taíno people of the Caribbean and was refined by escaped African slaves, using indigenous smoking techniques and local spices to preserve and flavor meat.
A delicate yet commanding blend with rose petals and warm spice—an offering fit for queens and rituals. Ras-el-Hanout, meaning ‘head of the shop,’ was historically a signature blend created by North African spice merchants, often featuring over a dozen exotic ingredients from across trans-Saharan trade routes.
Inspired by the royal kitchens of the Himalayas. Deep, rich, and unapologetically bold.Rogan Josh originated in Persian cuisine and was introduced to Kashmir by the Mughals, combining Central Asian spice techniques with Indian aromatics.
Buried in clay jars and reborn through flame, this blend channels the ritual kitchens of ancient Mesopotamia. The world’s oldest known recipes were etched into clay tablets in ancient Mesopotamia over 3,700 years ago—some likely prepared in Sumerian temple kitchens.
Bitter and bold, made to hold the sweetness of apricots or dates without surrendering its own depth. The tagine, both dish and cookware, has Berber origins dating back to the 9th century, evolving along North African caravan routes that brought spices from sub-Saharan Africa and the East.
A warrior’s tribute—smoked salt, juniper, and something ancient and wild.Vikings used wild herbs like juniper, angelica, and mustard seed in preserved meats and stews, many associated with protection and strength—echoing the mythic presence of Valkyries.
A golden blend forged in Caribbean kitchens, with turmeric, allspice, and fire-kissed history. Curry in the West Indies reflects a fusion of Indian spices brought by indentured laborers post-colonialism, rooted in a much older spice traditions tracing back to the Indus Valley Civilization.
A Middle Eastern fusion of wild thyme, sesame, and sumac—blended for both nourishment and knowing. Za’atar has been used in the Levant for thousands of years, with references dating back to ancient Egypt and the Hebrew Bible, prized for both flavor and medicine.
