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Shimmering like ground mother-of-pearl, these luminous granules are a far cry from industrially processed sugar. While it can be used in baking, we prefer these large crystals as a rolling or finishing sugar.

Bitter. Sweet. Sour. The essence of grapefruit juice distilled into a pale and punchy powder.

Whether added to a cup of tea, secretly sprinkled over frosting in a towering layer cake, or delicately garnished on homemade candies granulated honey is an intriguing spin to a classic ingredient.

Indonesian Planifolia Vanilla Beans are sweet and creamy like their cousins from Madagascar, with a more complex flavor profile that finishes with unique earthy/woody undertones. They are bold, with slightly fruity, fig-like notes reminiscent of Tonga vanilla beans. They stand up well against stronger flavors like chocolate and caramel, but can also be used in any application that calls for Madagascar Bourbon vanilla, to add a bit more sophistication to your favorite dessert.

BEHOLD! The power of sour! A unique item for the bakers out there who wish lemon zest delivered a bit more mouth-puckering bang.

Soft, silt crafted from lime solids and destined to flavor steaming tureens of soup and curry.

Rough stones that look like they need a simple polish before being cut and set as jewelry. Best eaten and not worn.

An intoxicating scent – induces hunger in the kitchen and lust in the bedroom.

For only the most formal, old school tea parties. White gloves. Pinkie up.

Tahitian vanilla beans from Indonesia are generally shorter, plumper, and contain a much higher oil and water content than Bourbon beans. The aroma is flowery, fruity with a smooth flavor. They are often described as smelling like licorice, cherries, or wine. Gourmet pastry chefs love to work with the Tahitian (Tahitensis) variety, which are perfect for many applications.

Made from Kosher Certified Organic Cane Sugar blended with the Tahitensis species of vanilla beans from Tahiti and Papua New Guinea.