• 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 2025 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.

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, including the ones bolded in the following "How you’ll enjoy it" sections.

My Caramelized Onion Powder is made from sun-dried and ground onions, using a technique that imparts a sweet, toasty flavor unlike any you’ve experienced—think confectioners’ sugar meets onions! This silken powder is so rich that just a pinch will enhance any fresh onions in a recipe. It also has so many layers of flavor that you’ll find you need less salt, if any, when you use it.

How you’ll enjoy it: This onion powder will deliciously elevate onion-based recipes, like Rich Onion Dip, Savory Puff Pastry Pinwheels, and onion soup. It adds sweetness and a hint of pungency to a wide variety of dishes: vinaigrettes, wet and dry rubs, breading blends (it’s perfect for fried calamari!), BBQ and other tomato-based sauces, compound butters, deviled eggs, grilled fish, burger patties, pot roast, taco fillings, frittatas, roasted vegetables, and spiced nuts.

When using it in place of onions in sautés and stir fries, after heating your pan, add fresh-pressed olive oil and a teaspoon of onion powder, then wait a few seconds before adding the next ingredients so that the powder can “bloom” in the oil.

This cinnamon is unlike any other you’ve ever tasted. It’s defined by an almost fiery sugariness—think of the heat of Red Hots candy and the sweetness of cinnamon sugar…without the sugar! Highly aromatic, its flavor profile has notes of buckwheat honey and dried golden delicious apples, with a soft powdery texture that melts in your mouth.

How you’ll enjoy it: You’ll reach for this cinnamon every day to top your lattes and add sweet spice to smoothies and oatmeal. It will elevate fruit-based desserts, from a simple baked apple to Apple Crisp to Wine-Poached Pears, as well as baked treats like All-American Gingerbread Cookies, Spiced Banana Bread, a rich babka, and even richer baklava. It adds depth to both savory and sweet dishes, from dried-fruit-and-nut-laden Persian rice and Moroccan tagines to Mexican moles and churros to Vietnamese Pho to Greek moussaka.

Buffalo ginger is bigger than other varieties—its large knobs are said to look like a buffalo’s horns. It has a subtle spiciness with hints of sweetness, floral notes, and a nice amount of heat. The unique climate and soil of northern Vietnam gives Ground Buffalo Ginger Root a richness and a warmth missing in other ginger powders. It is so flavorful it takes just a 1/2 teaspoon to substitute for a 1-inch piece of fresh ginger.

How you’ll enjoy it: Thanks to centuries of international trade, ginger is part of many global cuisines, from Asia and India to Morocco, Europe, and the Americas. It enhances dishes like West African Peanut Stew, Jhinga Manchurian, Apple Crisp, pumpkin pie, and, of course, Gingerbread. Add it to hot oatmeal along with diced apples and cinnamon. It pairs beautifully with honey in salad dressings, glazes, and BBQ sauces and in spice mixes like Chai Masala, baharat, curry blends, and Jerk Seasoning for chicken, salmon, and shrimp. Sprinkle it on roasted sweet potatoes and squashes and on pineapple carpaccio and sliced peaches.

The vibrant and tangy taste of tomatoes is unmistakable. There’s a depth of flavor that’s rich, intense, and satisfying. Ground Sun-Dried Tomatoes deliver pure tomato taste with just the right amount of acidity, balanced by sweet notes.

How you’ll enjoy it: It’s perfect to impart rich tomato flavor to dishes; you’ll reach for Ground Sun-Dried Tomatoes often. Use the powder dry as a spice or mix 2 teaspoons water with 1 teaspoon powder to make a tablespoon of tomato paste in a pinch.

Mix with panko and herbs for a mac ’n’ cheese topping or to stuff Roma tomatoes before baking. Add it to your favorite rubs for chicken or roasts, vinaigrettes and olive oil-based marinades, hummus, or aioli. Sprinkle it on pizza and into your fresh-pressed olive oil before dipping bread. It will elevate Essential Tomato Sauce and other sauces, gazpacho or other tomato-based soups, Zesty Rice Pilaf, tomato pies, tomato-strawberry jam, savory shortbreads and scones, and Imperial Bloody Mary. It adds color and flavor to Flatbread Provençal, homemade pastas, ricotta filling for stuffed shells, and even cream cheese. Sprinkle it on omelets, sautéed or roasted vegetables, and popcorn.

Herbs have been used for thousands of years. Provence was blessed with a wide range of wild herbs, and eventually locals began to grow them in private gardens and dry them to use long after the growing season. How the specific mix Herbes de Provence came to be is unclear, though some historians credit it to local monks. Americans’ love of these herbs began in the 20th century, when culinary legend Julia Child introduced the US to French cuisine and ingredients.

How you’ll enjoy it: This is a heady blend that’s greater than the sum of its parts: the pungency of oregano, the evergreen freshness of rosemary, the earthiness of thyme, and the slight pepperiness of savory. As with French wines, these herbs reflect the local terroir—the soil, topography, and climate endemic to where they were grown. Rub a small amount between two fingers to fully experience their aromas.

A mainstay of French cooking, Herbes de Provence also have a place in Italian, Mediterranean, Middle Eastern, and American recipes, to name a few. They’re synonymous with French classics like Tapenade, ratatouille, beef Bourguignon, and cassoulet, but don’t stop there. Sprinkle them over potatoes and other vegetables before roasting and to season homemade croutons; dress up pasta, pizza, Flatbread Provençal, and omelets; and enhance French Lentils with Sausage and other legume dishes. Add them to Eight-Ingredient Dry Rub for grilled meats and fish and to marinades and vinaigrettes. Because the flavor is intense, it takes just a sprinkling to impart their essence.

My Marash Red Chili Flakes have a layered flavor profile: smoky and sweet, medium yet pronounced heat, and bright red fruity notes. They’re especially palate-pleasing because, unlike typical crushed red pepper flakes, they don’t have any seeds. They contain just a bit of salt and sunflower seed oil to preserve their amazing texture.

How you’ll enjoy it: These chili flakes add depth to many Middle Eastern and Mediterranean recipes as well as American and Mexican dishes like cucumber salad, Cincinnati-style chili, pico de gallo, and Tomato-Cashew Salsa. Sprinkle them on pasta, pizza, eggs, rice, sweet potatoes and other roasted vegetables, and avocado toast. Fold them into recipes that use tahini, into honey for hot honey, and into batters for calamari and other fried foods. Make a marinade for olives, grilled lamb, and other meats by adding them to olive oil and lemon zest; add yogurt to that mix for a quick dip. These chili flakes enhance Jerk Seasoning, Htipiti, and Jhinga Manchurian and will add a hint of heat to desserts like homemade chocolate bark and truffles, brownies, and even a scoop of chocolate ice cream.

Garlic is the edible bulb of a plant in the lily family, along with other well-known alliums—onions, leeks, shallots, chives, and scallions. It has been enjoyed for 5,000 years, with the earliest uses traced back to Egyptian and Indian cultures. Garlic comes in two varieties, soft neck and hard neck. Hard-neck garlic, like my Purple Garlic, has a hard stalk, or neck, in the center.

The bulbs that grow around a hard-neck garlic stem tend to be more succulent than white garlic. That translates to Purple Garlic Powder so flavorful that just 1/4 teaspoon is needed to equal the flavor of a garlic clove. Sweeter and more balanced than run-of-the-mill garlic powder, it has delicious notes of brown butter and toasted hazelnuts.

How you’ll enjoy it: Since it is very versatile, you can use it instead of a garlic clove or in addition to fresh garlic to ramp up the garlic taste. It’s a mainstay of dry rubs, marinades, vinaigrettes and other salad dressings, savory dips, tomato sauces, and stews. Perfect for Easy-Peasy Garlic Bread and croutons and for sprinkling on pizza, it will also enhance Chicken Piccata, Seared Scallops, ground meat dishes from burgers to chili, and veggie dishes like mashed potatoes and sautéed spinach.

Black pepper is the most widely used spice on the planet, but my Vine-Ripened Black Peppercorns are in a league of their own! They’re grown in one of the most exotic destinations on Earth, the Zanzibar archipelago, which shares the nickname “Spice Islands” with the Moluccan Islands for good reason. Its location just off the coast of east Africa, with fertile soil perfect for growing spices and other crops, has put it at the heart of the spice trade for centuries.

Members have raved about these peppercorns, so for this year's spice collection, I have placed the peppercorns in a pouch so it's easy to fill your pepper grinder. And I doubled the quantity (from my last collection) to 1/4 pound of Vine-Ripened Black Peppercorns.

How you’ll enjoy it: 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, but there are also notes of nutmeg, cocoa nibs, and citrus.

You’ll want to reach for your pepper grinder at every meal! Enjoy freshly ground black pepper on favorite foods like eggs, mashed potatoes, and tuna salad, but also have fun finding new ways to appreciate its flavor. It makes a perfect “crust” for steak, duck breast, and tuna, and enlivens roasted sweet potatoes and winter squashes, vegetable slaws, cold pasta salads, the Italian pasta classic Cacio e Pepe, mulled wine, and Wine-Poached Pears.

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 20,000 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 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. (Morocco arguably has the best!) 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