Dried St. John’s Wort traditionally used for infusions.

Made from the outer brown layer of rice kernels, this stabilized bran is rich in fiber, essential fatty acids, and nutrients. Stabilization prevents rancidity, extending shelf life while maintaining flavour and nutrition. Naturally gluten-free and high in healthy oils.

Also known as glutinous rice flour or mochiko, this flour is made from polished short-grain rice. Despite its name, it’s not sweet — its high starch content gives baked goods a soft, chewy texture and works as a natural thickener....

Tapioca flour is a light, starchy flour ground from the cassava root. It is ideal for thickening sauces, soups, and pie fillings and is an essential ingredient in gluten-free baking. It produces crisp, golden crusts and adds elasticity to batters.

Sweet, anise-like tarragon used in French and Mediterranean cooking.

Tart-O-Cream is a precise blend of acid-reacting salts and starch that functions as a substitute for cream of tartar. It serves purely as an acidifier and is used to provide volume and stability in certain baked goods.

Teff flour is milled from tiny North African grains rich in fiber, iron, and calcium. Naturally gluten-free, it has a malty, cocoa-like flavour that enhances sweet and savoury baked goods. Commonly used in Ethiopian injera bread.

Teff is an ancient grain with a mild, nutty flavour and natural sweetness. High in fibre and minerals, it’s a gluten-free alternative rich in manganese and beneficial for digestive and hormonal health.

A fragrant blend with aromatic herbs and spices.

Earthy, slightly minty thyme leaves widely used in savoury dishes.

Warm, earthy golden turmeric widely used in global cooking.

Traditional herbal leaves with a mild, woody taste.