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A lot of time and care goes into making pure vanilla. It takes three years just for our vanilla orchids to mature. Then they flower for just a single day, so each bloom has to be hand-pollinated before it wilts. But that’s just the start.
Then, it’s another eight to nine months to ripen. Once ripe, our beans dry in the sun and get wrapped up at night to sweat. This helps lock in pure flavour and the ideal amount of moisture.
After three to five months of sweat and sun, they're mixed into a special blend that produces vanilla extract. Then it's tested for its aroma, colour, and flavour. Dozens of times. It’s a long trip for pure vanilla, but we think it’s purely fascinating at every step.
Our cinnamon grows in Southeast Asia, where we've worked with farming families for generations. Their expertise helps us watch over every step. And the first step? Growing the trees—which, by the way, takes up to 15 years.
Once the cinnamon bark matures, it's harvested from the bottom of the trunks—this is where rich flavour comes from. Then, the bark is cleaned with natural steam, dried, and shipped to the US to be ground, bottled, and enjoyed.
Before it reaches the bottle, we inspect it again and again, to make sure you always get that sweet yet spicy flavour, toasty colour, and warm aroma.
Fresh picked chilies are essential for fiery flavour. The chili family comes in all shapes and sizes. Typically, the smaller they are, the more heat they pack. So, we hand-select our chilies from the field at peak ripeness, then gently dry and grind them.
Colour, aroma, sweetness, heat level—you name it, we obsess over it. Our taste testers embrace the heat so you get that intense kick in every dish. We’ve got more than 100 ways to enjoy the chili’s burn, so you can have it for breakfast, lunch, dinner, even dessert.
Paprika isn't a big fan of the cold, so our sweet peppers are grown in warmer, dry climates, like Hungary, and even Peru, Spain, and Mexico. After a couple months on the vine, the pepper pods are carefully dried and ground to perfection.
These delicious red peppers are grown just for us, meaning we can trace their journey from field to fork. It’s how we get the best quality, colour, and heat. And it’s what gives favourites like deviled eggs that can't-have-just-one flavour.
Our oregano likes to soak up the sun. It's grown in the Mediterranean, where the sun-drenched soil is best for this “mountain of joy,” as it translates from Greek.
Our oregano leaves are handpicked and carefully cleaned of sticks, stems, and other oregano wannabes, to get the most robust, earthy flavour. Then they’re gently dried to protect their vibrant green colour.
From picking to processing, we check our leaves over and over for colour, aroma, and size. Your dish deserves the best, so our oregano will have the same flavour and bright green colour in every bottle.
We’ll go anywhere to find the boldest red chili peppers, even halfway around the world. We discovered the most flavourful peppers grow in Southeast Asia, where they’re handpicked.
Whole peppers are carefully dried then graded many times to make sure we only get the highest quality pods. They're packed and shipped in a way that controls moisture, then kept cool to lock in their bright colour.
Then there’s the seed-to-pod ratio. We think we’ve found the perfect balance. Plus, we inspect at least five times—more than required, just to be sure everything’s right.
If you don’t have perfect conditions in the beginning, you won’t have pure flavour in the end. Which is why we’ve worked with farmers in over 40 countries, who are just as obsessed as we are. They’ve devoted their lives to knowing the soil, reading the climate, and learning every skill it takes to grow herbs and spices with pure flavour.
The flavours we love come from the earth, so we do everything we can to take care of it. Beyond building sustainable farming relationships, we're reducing our water usage and solid waste production. And in the past few years, we've reduced our greenhouse gas emissions by 33%.
At every step of the process—from farm to bottle—we inspect our plants, screen for fillers, and select high-quality ingredients. And it never gets old, since we’re relentless in our pursuit of pure. Because we know your favourite recipes should taste exactly how you expect, every single time.
When we started doing this back in the late 1800s, our goal was to make every product, every flavour, as close to perfect as we could. Today our goal is the same. And after all the advances we've made—from sourcing to science—we've never been more confident that every time you open a bottle, the flavour will always be delicious.
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