our products
and their Origins
Vietnam Spices include peppercorns, star anise, cassia, cinnamon, ginger and turmeric.
Land That Shapes Flavor
Vietnam’s spice regions stretch from the misty northern mountains to the volcanic highlands of the south. Each area offers its own microclimate—warm days, cool nights, seasonal rains—that encourages plants to develop natural oils, color, and depth.
Much of this land rests on ancient volcanic soil, rich in minerals that feed flavor from the ground up. Nothing is added. Nothing is forced.
Why Vietnam?
The People, the Soil, the Climate, the Process.
Soil That Feeds Flavor
Many of Vietnam’s spice farms sit on ancient volcanic basalt. These mineral-rich soils naturally nourish plants with potassium, magnesium, and trace elements that enhance aroma, color, and complexity.
The flavor is not added later.
It is grown in from the start.
Grown Where Nature Sets the Pace
Vietnam’s tropical monsoon climate provides a natural rhythm of rain and sun. Plants grow slowly, then rest, then mature fully. This cycle allows spices to develop the essential oils that carry flavor—without shortcuts, chemicals, or artificial acceleration.
Nothing is rushed.
Nothing is forced.
Kampot, Cambodia
Kampot pepper ( Piper nigrum ) traces its roots to Kerala, India. Chinese traders brought it to Southeast Asia in the 1200s, where Cambodia’s coastal climate proved ideal. By the Angkor era, Kampot pepper was already grown locally.
Under French rule after 1863, Kampot became a major pepper-growing region, producing over 8,000 tons per year. By the 1920s it was considered the finest pepper in France and used in top restaurants.
The Khmer Rouge nearly erased Kampot pepper in the 1970s by destroying plantations and forcing rice farming. Farmers slowly rebuilt in the 1990s using traditional methods, but recovery took more than 15 years. In the 2000s, growers revived the industry. which is protected by the Kampot Pepper Promotion Association (KPPA), whose seal guarantees it’s supposed authenticity. Kampot pepper is sold as green, black, white, red, and yellow, each offering a distinct flavor profile.
Moroccan Grown Spices
Morocco is a seed-spice powerhouse (cumin, coriander, anise, fennel) and a luxury saffron producer
| Spice | Where grown | Notes |
|---|---|---|
| Saffron | Taliouine (Anti-Atlas Mountains) | One of the world’s highest-value saffrons |
| Cumin | Meknes, Fes, Errachidia | Morocco is a major global exporter |
| Coriander seed | Meknes, Gharb | Large export crop |
| Fennel seed | Central Morocco | Culinary + medicinal |
| Anise seed | Northern Morocco | Baking, tea |
| Caraway | Atlas foothills | Used in harira soup |
Kampot, Cambodia
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