Thymus Capitatus, a variety that loves Greece’s rocky coastlines, grows into a woody purple shrub. It prospers in specific areas of the Mediterranean and is a hard find even at well-informed spice shops. Our harvesters trim the blossoms one by one, following a laborious process that allows preserving the herb’s aroma for longer. The most advanced tool to ever touch these flowers is a pair of scissors. Oregano Sourced from small organic farms, our ground Oregano from Taygetus has the same flavor profile as the bouquets but in a more practical, pre-ground format. An absolute staple that shouldn’t miss even from the most minimal pantry! Fennel Seeds from Evia’s island has a long tradition of cultivating a sweet, beautifully balanced variety that serves to aromatize Greek spirits. The supplier, a third-generation farmer, makes sure that we receive the most aromatic part of his harvest every year. Rosemary  What sets this selection apart from other rosemary is the ability to lend a balsamic, gently piney flavor to meals without being bitter. Bay Leaves Fresh, crisp, and bright green, our bay leaves arrive from an organic farm on the Ionian. They’re harvested by hand, dried naturally at the source, and sorted one by one in Daphnis and Chloe. Chili FlakesThe hot and sweet peppers of Almopia ripen at the end of the season, in September. After being washed and hand-sorted, the fruits are slow-dried on birch wood for 10 days.

Shelf stable for 2 years, 2 months