Flavour family
Cinnamon, cardamom, ginger, clove, nutmeg, allspice, pepper and exotic spice blends — natural and nature-identical spice flavours for Canadian bakery, beverages, confectionery, dairy and savoury applications.
Single spices: cinnamon (cassia and Ceylon), cardamom (green and black), ginger (fresh and dried), clove, nutmeg, allspice, black pepper, pink pepper, star anise, fennel, coriander.
Signature blends: chai (cinnamon, cardamom, ginger, clove), pumpkin spice (cinnamon, ginger, nutmeg, clove), gingerbread, mulled wine and Indian masala. Available as oils, oleoresins and natural flavours for both baking and beverage applications.
Our spice library covers cinnamon, nutmeg, clove, ginger, cardamom, allspice, anise, fennel, cumin, coriander, black pepper, paprika, chili, chipotle, cayenne, jalapeño, sriracha, mustard, turmeric, saffron and seasonal blends (pumpkin spice, chai, gingerbread, garam masala, ras el hanout, Cajun, Italian, Mexican). Each is supplied as a natural oleoresin, distillate or full-character concentrate.
Used across bakery, confectionery, beverages, snack seasonings, sauces, ready meals and seasonal product launches.
Spice character holds up well through baking, but volatiles vary widely — clove and cinnamon are robust, cardamom and saffron are fragile. We tune carrier and concentration per application so the profile delivers the same authority on a 12-month shelf as on day one. Dosage typically 0.05–0.4% depending on profile and matrix.
Whole and ground spices drift in strength and character by harvest, origin and season. Spice flavour systems are standardized to a fixed sensory target and pungency level, so the seasoning blend tastes the same in January 2026 as it did in May 2025. This matters especially for snack, broth, sauce and ready-meal brands running tight quality specs.
Top spices stocked for Canada: black pepper, cinnamon (cassia & ceylon), nutmeg, clove, ginger, cardamom, cumin, coriander, paprika, turmeric, fennel, anise and chilli.
Chilli systems are profiled by Scoville Heat Units (SHU) and onset character — fast jalapeño bite vs slow habanero burn vs warming Aleppo. We can target an exact SHU at finished-product dosage so reformulation across snack, sauce, beverage and broth lines keeps a consistent heat signal even when chilli crop strength shifts.
Allergen, kosher, halal and organic-compliant spice and chilli systems are available for the relevant Canadian brand programs.
Yes — pre-built pumpkin spice and chai blends are stocked, plus custom blends to match your house spice signature.
Yes — 50–250 g free samples are standard for qualified Canadian buyers. Tell us your matrix and dosage target with your brief.
Production MOQ starts at 5 kg, with volume pricing from 25 kg, 100 kg and 500 kg+.
Yes — most profiles are available in fully natural versions compliant with CFIA labelling rules.
Tell us about your project — profile, matrix, target dosage and timeline. We'll get a sample submission or technical proposal back to you within a few business days.
