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Single Spices

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The Epicentre was founded by Barbara McGee and Barry Mortin of Bridgenorth, ON, to explore new flavours and and hard-to-find spices from around the world. The Epicentre spice blends don’t skimp on high-end ingredients and only the freshest of herbs and spices are hand-blended in small batches.

Spices Available:

Chile, Aleppo - These moderately hot red chilies from Turkey and Syria are the preferred capsicum for authentic Mediterranean flavour and fragrance.

Chile, Ancho - Rich, mild and slightly fruit-flavoured (hints of raisin and plum), the sweetest of the dried chiles. A basic ingredient for many Mexican sauces.

Chile, Chipotle - This hot chile is actually a dried, smoked jalapeno. Use sparingly to add heat and an exquisite smokey flavour to a soup, salsa or sauce.

Chile, Jalapeno - Fairly hot. This hard-to-find powder seems to go with just about anything. Use it to spice up guacamole, chili, stews, enchilada sauces, rubs or marinades.

Chile, Kashmiri - Used in Indian cooking, particularly in the relatively softly spiced meat dishes of the north. A good choice for those that don’t like overly spicy foods.

Chile, Kerala - As hot as cayenne but with a better flavour. Use it for the cuisines of Southern India and the west coast from Goa on south.

Chile, Reshampatti - Reshampatti chile powder is a good choice for all-around Indian cooking. It can flavour any dish and be used as a condiment too.

Cinnamon, Saigon - Organic Ground Saigon Cinnamon, sometimes called Vietnamese cinnamon, is the most concentrated, intense cinnamon, grown. It is a very fine powder with a pungent and slightly bittersweet flavour, warm, spicy and sweet

Nutmeg (whole) - Whole nutmeg should be grated just before use to ensure the best aroma and flavour. It can be used in both sweet and savoury dishes.

Peppercorns, Mondo - Whole peppercorn blend. Sarawak black, Muntok white, Mysore green, Madagascarian pink, Jamaican pepper (Allspice), Szechuan pepper and rare cubebs from Java. A confetti of colour, aroma and a complexity of nuanced flavours, every table should have this as a standard provision.

Peppercorns, Green - Preferable for steak au-poivre or with mild flavoured fish. Its mellow flavour is pleasant in gravies and sauces or with rich foods such as duck, pork and game. The flavor of Green Peppercorns is milder than the Black Peppercorns and slightly sweet.

Peppercorns, Black, Butcher Cut - This extra coarse cracked Black Pepper Butcher Cut is ground from premium peppercorns and is popular with professional chefs. It is highly aromatic with a crisp, robust flavour that is perfect for seasoning steaks and sauces.