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…

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.

Each of the nine 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.

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.

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 nine 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 Cinnamon Verum comes from the inner bark of the Cinnamomum verum tree, a bushy evergreen cultivated by a cooperative of farmers in the Zanzibar archipelago off the coast of Tanzania. Cinnamon Verum, meaning “true” cinnamon, has the edge over other varieties with more antioxidants and anti-inflammatory properties. Mild yet complex and sweet, with savory herbal notes and hints of orange peel, brown sugar, pine, and sea salt, it’s a welcome addition to sweet or savory beverages and recipes alike. 

How you’ll enjoy it: You’ll reach for this cinnamon every day to top your favorite morning brews and add sweet spice to smoothies and oatmeal. Cinnamon is a key ingredient in many spice blends, like chai masala, Chinese five-spice powder, baharat, and gingerbread spice—flavor boosters for marinades, dry rubs, stews, sauces, and other dishes. Add it to any recipe that will benefit from a light sweetness, from dried-fruit-and-nut-laden Persian rice and Moroccan tagines to Mexican moles and churros, Vietnamese pho, and Greek moussaka and baklava.

(Note: All recipes in bold are included in the Spice Report that comes with your 2027 Spice Collection.)

My Golden Turmeric is farmed in the Satara district of Maharashtra, the western Indian state that’s also home to the sprawling city of Mumbai. It’s grown organically and cured in the soil before being hand-harvested, cleaned, steamed, sun-dried, and ground. A special stone grinder creates an extremely fine, soft powder that tastes almost buttery. The painstaking process also makes it both pungent and earthy, with a wonderful sweetness and none of the metallic chalkiness of mass-produced brands. 

How you’ll enjoy it: Start your day with my green and gold smoothie or stir chai masala into your favorite morning beverage. Golden Turmeric turns up the volume on tandoori-style chicken with green chutney and all your favorite Indian dishes, from curries to kormas. Add it to silken squash soup and other soups, sauces, and stews for depth of flavor and a jolt of color. For a nutritious snack, enjoy it in sweet and spicy chai cashews.

(Note: All recipes in bold are included in the Spice Report that comes with your 2027 Spice Collection.)

Cao Bằng province in the northernmost region of Vietnam is a mountainous area that lends itself to small-crop farming. The organic ginger for my Ground Buffalo Ginger Root is grown by local Hmong farmers using sustainable practices. Buffalo ginger is larger than other varieties, with knobs said to resemble buffalo horns. Despite its size, it has a more subtle spiciness than ordinary ginger root, with hints of sweetness, a floral scent, yet it still a good amount of gentle heat, an intensity, and a warmth often missing in powdered ginger. 

How you’ll enjoy it: Thanks to centuries of international trade, ginger has been part of culinary traditions from East Asia and India to Morocco, Europe, and the Americas, in dishes from Caribbean jerk chicken to Indian tandoori-style chicken with green chutney. It makes a lively addition to salad dressings, glazes, and BBQ sauces and to spice mixes like baharat and chai masala. Add it to hot oatmeal along with diced apples and my Cinnamon Verum; sprinkle it on roasted squash, pineapple carpaccio, and peaches; and use it to deepen the flavor of sweets like apple crisp, pumpkin pie, and, of course, gingerbread cookies. 

(Note: All recipes in bold are included in the Spice Report that comes with your 2027 Spice Collection.)

Dried oregano is typically made from the plant’s leaves, but my “pearls” are the tiny buds of the oregano flowers, handpicked before they can bloom, then air-dried for bright flavor. The intensity of oregano depends largely on the climate and soil it’s grown in, and I love this Turkish oregano because of its sweet, floral, and hoppy notes. There are hints of fennel and wild mint that give way to a spiciness reminiscent of Sichuan peppercorns. 

How you’ll enjoy it: Beyond pasta and pizza, Oregano Pearls are the perfect sprinkle for horiátiki salata and all types of salads, herb and cheese omelet and other egg dishes, and herbed goat cheese. Ideal in tomato- and meat-based sauces, this oregano brings wonderful flavor to Mom’s meatloaf, cauliflower fritters, and proteins seasoned with zesty dry rub. Add it to your favorite vinaigrettes, chili, frittatas, and roasted vegetables.

(Note: All recipes in bold are included in the Spice Report that comes with your 2027 Spice Collection.)

The dry, sunny climate and limestone-rich soil of southern France are perfect for cultivating aromatic rosemary. The needles for my Provençal Rosemary are cut and dried at their peak for maximum flavor. Rub a few between two fingers and inhale—you’ll be transported to this idyllic locale. Rosemary is rich in essential oils, and its flavor comes from eucalyptol and alpha-pinene, aromatic compounds that impart notes of pine and citrus and hints of mint and tea.

How you’ll enjoy it: A mainstay of French classics like ratatouille, Provençal Rosemary also has a place in cuisines throughout the Mediterranean and the Middle East. It’s integral to boneless lamb roast and other lamb dishes, pork medallions with tomato-caper sauce, and roasted chicken. Use it to enhance baked cheese crisps and sprinkle it over flatbreads before baking and potatoes and other vegetables before roasting.

(Note: All recipes in bold are included in the Spice Report that comes with your 2027 Spice Collection.)

Garlic is used in nearly every cuisine, with bulbs grown around the world. But there’s garlic, and then there’s my purple garlic, named after the colorful striations on its papery skin. An heirloom variety, it’s cultivated by farmers in a mountainous region in northern Vietnam using regenerative farming practices. The vibrant heads are hot-air-dried and ground. Both sweet and savory, the powder has great depth of flavor. Better balanced than run-of-the-mill garlic powder, it has delicious notes of brown butter and toasted hazelnuts. 

How you’ll enjoy it: Purple Garlic Powder is essential in dry rubs, marinades, purple garlic vinaigrette and other salad dressings, aioli, htipiti and other savory dips, tomato sauces, and stews. It enhances seared scallops, ground meat dishes from burgers to chili, and vegetables like roasted squash, mashed potatoes, and sautéed spinach. Reach for it instead of the saltshaker whenever a dish needs a flavor boost.

(Note: All recipes in bold are included in the Spice Report that comes with your 2027 Spice Collection.)

The beautiful red-hot peppers used to make my Sun-Dried Cayenne are cultivated in the Indian state of Andhra Pradesh in the country’s southeast. Cayenne is considered “hot” on the Scoville scale, and this fine powder is fiery and warm, with full, round notes of fresh fruit, a bright heat that builds slowly on the tongue, and a slightly smoky edge. 

How you’ll enjoy it: Add zest to your morning beverages, smoothies, and juices with a hint of cayenne—pair it with my Cinnamon Verum for added deliciousness in hot cocoa and chai. Cayenne is a must in spice mixes like zesty dry rub and to hollandaise, the classic French sauce. It adds the right amount of heat to salt and cayenne pepper pecans and to roasted meats and vegetables. It’s also fantastic in chocolate-based desserts like flourless brownies with a twist.

(Note: All recipes in bold are included in the Spice Report that comes with your 2027 Spice Collection.)

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 cultivated in the Zanzibar archipelago, just off the coast of East Africa, where the fertile soil is perfect for growing spices. Even if you always grind your peppercorns fresh, you’ll be blown away by their vibrancy. The aroma reminds me of rich cedar—dark and woody—with hints of florals, allspice, and anise. On the palate, piperine delivers a spicy punch, along with notes of nutmeg, cacao nibs, and citrus. 

How you’ll enjoy it: You’ll want to bring out your pepper grinder for every meal! Vine-Ripened Black Peppercorns enhance nearly every recipe, defining classics like steak au poivre, starring in salt and pepper string beans, and making a perfect crust for duck breast and tuna. Use them freshly ground to enliven vinaigrettes and other dressings, vegetable slaws, cold pasta salads, mulled wine, and poached pears. 

(Note: All recipes in bold are included in the Spice Report that comes with your 2027 Spice Collection.)

True to its name, Wild Flowering Thyme, with its bright purple flowers, grows wild in the Hatay province of Turkey, a country that straddles the Middle East and Europe. It thrives in the region’s Mediterranean climate, rocky terrain, and intense sunlight. It has a beautiful floral, herbaceous aroma and flavor with subtle notes of lemon, lavender, and wildflowers, a hint of pine, and a warm, slightly peppery finish. A member of the mint family, Wild Flowering Thyme has a bright, refreshing taste.

How you’ll enjoy it: Use Wild Flowering Thyme in any recipe that calls for traditional thyme, like omelets, roasted chicken, grilled vegetables, and tomato sauces. Besides being the star of za’atar, it’s key to the spice mix baharat and to baked cheese crisps. It adds an extra layer of depth to jerk chicken, zesty olives, and herbed goat cheese.

(Note: All recipes in bold are included in the Spice Report that comes with your 2027 Spice Collection.)

I’ve chosen these nine spices to enhance your favorite 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 nine spices are naturally free of preservatives, fillers, anything artificial, gluten, soy, egg, dairy, and nuts. All are nonirradiated.

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

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.

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 limited 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.

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! 

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 hearing a symphony performed by a live orchestra instead of hear it on a 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