Get the page stamped
Pick smoky, citrusy, herbal, hot, or a regional flavor. Cook with it, stamp the page, and choose the next one.
Explore the blends
Cook it. Stamp it. Try another.
Flavor Passport
A field guide for curious cooks
The booklet groups blends by flavor and cooking tradition, then leaves room for a stamp and a note about what you made.
- Pick a path
- Start with the way you want dinner to taste, or choose a regional tradition you haven’t cooked with before.
- Cook something new
- Each family points toward flexible blends and straightforward meals you can make at home.
- Mark the page
- Bring the booklet into the shop or include a stamp with an online order. The collection grows one flavor at a time.
Twelve flavor families
Some start with a taste such as smoky or citrusy. Others start with a cooking tradition and the spices used there.
- Smoky
- Wood fire, toasted chiles, and deep savory edges.
- Citrusy
- Bright peel, lively herbs, and sharp clean finishes.
- Savory
- Garlic, onion, pepper, mushrooms, and roasted depth.
- Herbal
- Green, fragrant blends built around leaves and stems.
- Hot
- Cayenne, chile flakes, blackening blends, and direct heat.
- Sweet
- Vanilla, cinnamon, baking spice, and tea-time comfort.
- Indian
- Layered masalas, toasted seeds, and aromatic warmth.
- Mediterranean
- Herbs, citrus, garlic, and food made for sharing.
- Middle Eastern
- Sesame, sumac, za’atar, and warm fragrant spice.
- Caribbean
- Allspice, chile, herbs, citrus, and bright island heat.
- Earthy
- Mushrooms, cumin, turmeric, and deep grounding flavor.
- Floral
- Lavender, tea, fragrant herbs, and a delicate aromatic finish.
Fill it one flavor at a time
- In-store ritual
- Bring the booklet to the counter and add a stamp after trying a new flavor family.
- Seasonal pages
- Add pages for grilling season, holiday baking, or a new regional collection.
- A useful finish
- Finish a row and choose a tasting size, recipe card, or early sample of a limited blend.