• Spices rushed to your door direct from artisanal family farms at the peak of flavor and nutritional potency.
  
• Fresher, bolder, deeper flavor than any spices you’ve ever tasted—guaranteed to wow your palate or you’ll pay nothing.
  
• Grown, transported, and packaged with the highest purity standards in the industry.
  
• Personally curated and kitchen-tested by yours truly in a host of recipes I want to share with you.
  
• Join me for a whole new adventure in cooking!
  
• This 2026 Spice Collection makes a fabulous and unique gift for any foodie or home cook on your holiday list.
  
• Strictly limited: only 2,000 sets available.

These fresh spices will greatly enhance your Thanksgiving feast. Or, if you've been invited to Thanksgiving dinner, give a set to your holiday host. Order by Saturday, November 22 for delivery by Thanksgiving.

Dear Lover of Fine Food,

As you’ve experienced firsthand, farm-fresh olive oil is so much more flavorful than store-bought.

And the same holds true for spices! As I invite you to discover risk-free, farm-fresh spices are so much more flavorful than store-bought!

I know you’d never dream of tossing moldy blueberries in your fruit salad, adding spoiled fish to your cioppino, or topping your baked potatoes with rancid butter.

Yet so many home cooks unwittingly prepare their dishes with supermarket spices that are years old, noticeably stale, and virtually flavorless compared with authentic farm-fresh spices.

Yet it’s almost impossible to find harvest-fresh spices in your supermarket because the spice industry’s age-old supply chain is incredibly slow in bringing spices to market. Here’s what’s wrong…

Why Supermarket Spices Are So Stale (It Starts with “the Guy on the Truck”)

Around the world, small family spice farmers in remote villages normally sell their spices to “a guy on a truck.” The guy on the truck sells them to a small local warehouse … which sells them to a bigger warehouse in another town … which sells them to an exporter in a port city … and so on, all the way up the food chain. At every stop, the spices sit in warehouses, often for months, losing their freshness, their flavor, and even their purity.

By the time these spices reach American consumers, they are already up to three years old! They have lost almost all their robust, harvest-fresh flavor.

There’s another problem as well. Mass marketers treat all spices as a commodity. They combine supplies from thousands of farms in different countries and create a uniform flavor profile for their mass-market products. That means there’s no opportunity for you to experience the distinctive, outrageously flavorful spice varieties produced by the most gifted and dedicated spice artisans.

Once You Try My Harvest-Fresh Artisanal Spices, Rushed to You Direct from the Farm, I Guarantee You’ll Never Go Back to Store-Bought

Each of the eight spices in my collection is single-sourced exclusively from individual artisanal spice growers renowned for the extraordinary flavor of their spices as well as their meticulous care in growing them.

Just as important, we secure each spice directly from the farmer at harvest time and rush it directly to your kitchen at peak flavor.

I guarantee you’ve never tasted spices so fresh, robust, pure, singular, and indescribably deep in flavor. They will awaken, as if from slumber, every dish you prepare with them. In fact, they’re so much more potent than ordinary spices that I must warn you to use only a tiny amount at first, until you’re experienced in working with them. That’s how fresh, robust, and potent they are.

Our Team Goes the Extra Mile for Purity as Well as Flavor

For my entire team, the safety and purity of your spices are our highest priorities. We have a completely traceable supply chain from farm to pantry. Our standards are actually even higher than the FDA’s recommendations across the board.

After harvesting and drying our spices, we send them to a third-party laboratory to test for purity above and beyond FDA standards. In every aspect of modern spice production, we are zealous in our mission to bring you the highest-quality spices available anywhere on earth.

The Eight Farm-Fresh Spices in My Personally Curated Collection

If you’d like to experience what a profound difference these harvest-fresh spices make in your braises, sauces, soups, marinades, spice rubs, salad dressings, baked goods, smoothies, and scores of other recipes, here’s a quick taste of what awaits you with my offer today.

In my personally curated Spice Collection, you’ll receive eight of the world’s food-friendliest spices. Several will be the richest, most tantalizing varieties of spices quite familiar to you. Others in the mix will introduce you to spices that are relatively unknown to most home cooks but are among the most highly rated favorites of professional chefs, who use them in some of their most acclaimed signature dishes.

Similar to my olive oil sets, your Spice Collection will arrive with a Spice Harvest Report documenting each spice’s artisanal pedigree—the region of the world it came from, and its distinctive terroir, history, and influence on world cuisine. Your report will also describe each spice’s tasting notes, most popular uses and recipes, and health benefits.

You’ll also be given practical pointers, such as how to do a spice tasting, best practices for storage and use, instructions for toasting your spices, and a wide variety of my favorite kitchen-tested recipes.

My Chai Spice Blend features a heady and highly aromatic mix of cardamom, ginger, cloves, cinnamon, black pepper, thyme, lemongrass, and orange peel, all from small farmers in local cooperatives. A bold blend that’s harmonious and balanced, it’s reminiscent of the spices used in gingerbread cookies, with a Southeast Asian spin thanks to the lemongrass and, of course, the cardamom, chai’s signature spice.

How you’ll enjoy it: Adding it to tea or coffee is just one way to appreciate its depth of flavor. It’s delicious in many sweets and drinks, like Spice Cookies, Slow-Roasted Pears, apple pie, blondies, banana bread, and Horchata with a Twist, as well as in savory dishes like Chai Spice Cashews. It will enhance dry rubs, salad dressings, and rice dishes, not to mention your morning oatmeal.

(Note: All recipes in bold are included in the Spice Report that comes with your 2026 Spice Collection.)

My Heirloom Sweet Paprika comes from two heirloom varieties, picked when perfectly ripe and then hung in mesh bags to cure and bring out their natural sugars. Next, they’re dehydrated and ground in small batches. The result is a vibrant, slightly pungent red pepper powder with just enough heat to add depth but not so much that it registers on the Scoville scale (the ranking system for chili peppers).

How you’ll enjoy it: Paprika is a kitchen essential, used in nearly every cuisine. Add it to dry rubs and marinades, appetizers like Devilishly Good Deviled Eggs, Marinated Olives, and Hearty Hummus; soups and stews, including goulash; and main dishes ranging from Chicken Paprikash, stuffed cabbage, and stuffed peppers to Seafood Paella and fish.

(Note: All recipes in bold are included in the Spice Report that comes with your 2026 Spice Collection.)

This spice blend is rich and complex, with a layered flavor profile. There’s a great balance between the smoky mild heat of the stone-ground chilis and the warmth of the cumin, the sweetness of allspice, and the savoriness of the garlic, with a hint of salt and sunflower seed oil to preserve taste and texture.

How you’ll enjoy it: Use my Middle Eastern Chili Blend as the primary ingredient in dry rubs and marinades and to elevate tzatziki sauce. Add it to yogurt for a quick dip and to the batter for calamari and other fried foods for zest. It adds wonderful flavor to Beef Kebabs, Sweet & Savory Lamb Boreks, and other meat dishes. Sprinkle it on cooked vegetables and beans, pasta, pizza, eggs, rice, and avocado toast—any dish that would benefit from a bit of spicy heat.

(Note: All recipes in bold are included in the Spice Report that comes with your 2026 Spice Collection.)

The aroma and taste of rosemary—the woodsy essence of southern France—is unmistakable. Rich in essential oils, rosemary’s flavor comes from eucalyptol and alpha pinene, aromatic compounds that impart the flavor of pine, citrus notes, and hints of mint and tea. The evergreen freshness of rosemary is a direct result of the local terroir—the soil, topography, and climate in which it’s grown.

How you’ll enjoy it: A mainstay of French classics like ratatouille and coq au vin, Provençal Rosemary also has a place in cuisines throughout the Mediterranean and Middle East regions. It’s integral to Boneless Lamb Roast and other lamb dishes, Seafood Paella, roasted chicken, and Rustic Bean Dip and other bean dishes. Sprinkle it over Fabulous Focaccia and other flatbreads before baking and on potatoes and other vegetables before roasting. As a garnish, just a pinch gives added zest to pizza, omelets, and popcorn.

(Note: All recipes in bold are included in the Spice Report that comes with your 2026 Spice Collection.)

Shallots are known for their delicate allium taste, much milder than onions. After harvest, the shallots for my Purple Shallot Powder are cured, thinly sliced, carefully dried, and ground to a fine powder. It’s so sweet, toasty, and rich that just one teaspoon imparts the flavor of an entire shallot. Need the more robust taste of a whole onion? Use a full tablespoon.

How you’ll enjoy it: Shallot powder has a place in just about every cuisine, from American Devilishly Good Deviled Eggs to French Steak au Poivre to Hungarian Chicken Paprikash. It adds just the right balance of sweetness and pungency to Compound Butter, Purple Shallot Vinaigrette and other dressings, BBQ and other tomato-based sauces, creamy soups and sauces, and vegetables like Essential Mashed Potatoes and Glazed Beets.

(Note: All recipes in bold are included in the Spice Report that comes with your 2026 Spice Collection.)

To make black garlic, once fresh garlic is harvested, it goes through a unique fermentation process. The cloves are slowly heated at a low temperature until they attain a deep black color, then they're dried and ground. Instead of the strong aroma and pungency of raw garlic, you’ll taste a sweetness reminiscent of molasses, with a texture like dates. Compared to traditional garlic powder, Savory Black Garlic is rich and complex, with sweet, sour, and even some smoky notes that lend a fantastic umami taste to dishes.

How you’ll enjoy it: You can use black garlic to amp up the taste of fresh garlic in recipes or instead of fresh cloves. It’s great in marinades and vinaigrettes, dips like Black Garlic Aioli and the Turkish yogurt sauce Cacik, soups, and stews. Perfect for making garlic bread and croutons, it will also enhance Aglio e Olio, Khao Pad, grilled or roasted meats, stir-fries, soba noodles, chicken piccata, sautéed shrimp, risottos, and chili. Sprinkle it on Essential Mashed Potatoes, sautéed spinach and other vegetables, and pizza.

(Note: All recipes in bold are included in the Spice Report that comes with your 2026 Spice Collection.)

Even if you always grind your peppercorns fresh, you’ll be blown away by the vibrancy of these Vine-Ripened Black Peppercorns. The aroma reminds me of rich cedar—dark and woody—with a hint of florals, allspice, and anise. On the palate, its spicy punch comes from its powerful compound piperine, along with notes of nutmeg, cacao nibs, and citrus.

How you’ll enjoy it: You’ll want to reach for your pepper grinder at every meal! It defines the classic Steak au Poivre, enhances Pork Medallions with Capers, and makes a perfect crust for duck breast and tuna. It will enliven vinaigrettes and other dressings, roasted sweet potatoes and winter squashes, vegetable slaws, cold pasta salads, mulled wine, and poached pears. Also, have fun finding new ways to appreciate its flavor.

(Note: All recipes in bold are included in the Spice Report that comes with your 2026 Spice Collection.)

Citrusy and fruity with umami flavor, my Wild Sumac is made according to an ancient preservation technique. The fresh berries are carefully dried, and then the shells are removed and the fruit is ground with a small amount of salt before being cured. This creates a tart, salty, and slightly fermented flavor with notes of sour cherry and vinegar.

How you’ll enjoy it: Sumac is the secret sauce so many chefs reach for today. It adds a distinctive taste to Fattoush and other salads, Sweet & Savory Lamb Boreks and other savory pastries, and simple dishes like scrambled eggs or rice. An essential ingredient in blends like Za’atar and baharat, on its own it’s a delectable finishing spice—sprinkle it on Tuna Crudo, grilled fish, chicken, and meat, as well as on Hearty Hummus and other bean dishes. It’s a great swap for a squeeze of lemon or when a recipe calls for lemon juice.

(Note: All recipes in bold are included in the Spice Report that comes with your 2026 Spice Collection.)

I’ve Chosen All Eight of These Spices to Enhance Your Holiday and Winter Recipes

I’ve chosen these eight spices to enhance your favorite holiday and winter recipes, as well as the kitchen-tested recipes included in the Spice Harvest Report you’ll receive. I can’t wait for you to taste the extraordinary flavor these spices will add to all your culinary creations.

All eight spices are naturally free of preservatives, fillers, anything artificial, gluten, soy, egg, dairy, and nuts. All are nonirradiated.

A Fabulous Holiday Gift for Any Foodie, Home Cook…or Yourself!

My Spice Collection makes a unique and thoughtful gift for any foodie or home cook on your holiday list. Your lucky recipients will think of you every time they prepare a delicious meal using these harvest-fresh spices.

Just $97...and You’re Protected by Our No-Risk, No-Questions, 100% Money-Back Guarantee

Your purchase is covered by my ironclad, 100% money-back guarantee. If you do not fall madly in love with these harvest-fresh spices, just say the word and you’ll receive all your money back, no questions asked. And you won’t even have to return a single spice. All will be yours to keep.

Please RSVP Now…This Is a One-Time Offer and We Have Only 2,000 Sets

My personally curated collection of harvest-fresh, single-sourced spices is a one-time offer. It’s not a club, so you won’t receive any automatic shipments in the future. I have just 2,000 sets. When they’re gone, they’re gone, and I am presenting them to all 30,000 of my olive oil club members, not to mention the many foodies, fellow chefs, and home cooks who visit my website for recipes or watch my video recipes on Facebook and YouTube.

I must ask that if you’d like one or more of these sets, please respond right away to avoid disappointment.

Join Me for an Adventure along a Modern-Day Spice Road

Over the course of more than 20 years of traveling the globe—originally as a food, wine, and travel writer—I’ve marveled at the rich tastes I’ve experienced through cuisines and cultures. Whether I was dining at the top restaurant in Paris or sitting down with farmers’ families for simple home-cooked food, every bite was a revelation that fine-tuned my palate. What common denominator did all these meals share? The masterful use of fresh spices—spices that weren’t common at all but rather the freshest, brightest, and most intense these cooks could obtain.

Problem was, once I got home from my travels, I could never duplicate those fabulous meals because I couldn’t find spices that tasted anywhere near as fresh. The potency of the essential oils in spices, the compounds that give them their fabulous color and aroma, degrades over time. By the time commercially packaged spices hit our supermarket shelves, they’re years old and intolerably stale.

Frustrated that there was no way to find the high quality I wanted, I felt I was playing spice roulette trying to replicate those memorable meals. In years past, my solution was to shop at local spice markets whenever I traveled. I would fill my suitcases with the treasures I found. Unfortunately, there was no way to carry back enough for both me and for my fellow food lovers who clamored for them, too.

Being a freshness fanatic was my motivation for becoming the Olive Oil Hunter and going to the four corners of the earth to harvest and ship olive oil to my club members in record time (yes, the olive oil on supermarket shelves can be as old as the spices!). Out of my spice frustration, I became determined to do the same thing for spices. And that’s how my curated culinary selection of harvest-fresh, single-origin spices was born! 

“Variety is the spice of life that gives it all its flavor.”

I’d love to show you how to use my handpicked variety of bolder, livelier, fresh-from-the farm spices to add a rainbow of vivid flavors to your favorite recipes, not to mention in the many new recipes I share in your Spice Harvest Report. You’ll immediately notice the difference in your cooking. The flavor transformation you’ll experience can be compared to enjoying color TV versus black and white, or hearing a symphony on full-size stereo speakers instead of a small portable radio.

I assure you, once you start cooking with these harvest-fresh spices, you’ll never go back to dull, stale supermarket spices that are already years old on the day you buy them.

Tasting is believing, and that’s what I invite you to do now.

Savor the flavor!

T. J. Robinson
Curated Culinary Selections