Who makes our rare condiments?

Since 2013 · Kampot province

La Plantation (Kampot)

The Kampot pepper estate founded by Nathalie Chaboche and Guy Porré in 2013, now one of the largest producers of PGI Kampot pepper and a vertically integrated farm-to-export operation. Organic certified, with the famous red, black, and white peppers plus a flagship long pepper, and a visitor farm that made it the public face of Cambodian pepper.

Since 1882 · Maldon, Essex

Maldon Salt Company

The family salt house on the Blackwater estuary in Essex, harvesting the soft pyramid flakes that became the default finishing salt of professional kitchens on both sides of the Atlantic. Founded 1882, run by the Osborne family for four generations, and granted a royal warrant. The hollow pyramid crystal is the whole product: it shatters on the tongue instead of just dissolving.

Since 2008 · Porthkerris, Lizard Peninsula, Cornwall

Cornish Sea Salt Co.

The Cornish salt house on the Lizard Peninsula, drawing Atlantic water off the Cornish coast and crystallizing it into a fine, mineral-rich sea salt. Founded in 2008 and built on a single coastal source, it is the third pillar of British sea salt alongside Maldon and Halen Mon, with a softer everyday-cooking character rather than a showy finishing flake.

Since 1988 · Guérande peninsula, Loire-Atlantique

Paludiers de Guérande

The cooperative of salt workers (paludiers) on the Guérande peninsula in Brittany, who harvest fleur de sel and grey salt by hand from clay salt pans using methods unchanged for centuries. Both products carry PGI protection, granted in 2012. The fleur de sel is the delicate surface crystal raked off the water; the grey salt is the everyday mineral workhorse.

Malabar Coast pepper growers (Tellicherry)

The smallholder pepper farmers of the Malabar Coast in northern Kerala, whose vines yield Tellicherry, the large, fully matured black peppercorn graded for size and counted as the benchmark culinary black pepper. Not a single company but a regional tradition centered on Kannur district, where pepper has grown and been traded for over two thousand years.

Since 1605 · Modena, Emilia-Romagna

Acetaia Giuseppe Giusti

The oldest documented balsamic vinegar house in the world, in Modena, with cask records going back to 1605 and seventeen generations of the Giusti family. Producer of aged Balsamic Vinegar of Modena and the rare traditional DOP balsamic aged for decades in a battery of progressively smaller casks. The reference for understanding what real aged balsamic is, against the caramel-colored supermarket imitations.

Since 1958 · Montenero d'Orcia, Tuscany

Frantoio Franci

The Tuscan olive oil mill of the Franci family in Montenero d'Orcia, in the Maremma hills of southern Tuscany, producing award-winning extra virgin olive oils since 1958. A reference for genuine, fresh, single-estate Italian extra virgin olive oil against the adulterated and stale product that fills much of the supermarket category.

Since 1868 · Shodoshima, Kagawa Prefecture

Yamaroku Shoyu

The artisanal soy sauce house on Shodoshima island in Japan's Inland Sea, brewing shoyu in giant century-old wooden kiokebarrels (kioke) by methods most of the industry abandoned for steel and speed. Founded in the Meiji era and run by the Yamamoto family, it is a reference for understanding real, long-aged, wooden-barrel-fermented soy sauce against the fast industrial product.

Since 1974 · Paengaroa, Bay of Plenty

Comvita

The New Zealand manuka honey company founded in 1974, one of the largest and most established producers of UMF-graded manuka honey from the country's wild manuka scrubland. A reference for navigating the manuka grading systems (UMF and MGO) that separate genuine, certified honey from the heavily counterfeited mass-market product.

Since 2012 · London

Sous Chef

The UK online specialist retailer founded by Nicola and Nick Lando in 2012, stocking hard-to-find ingredients, equipment, and spices from around the world for the ambitious home cook. Not a producer but the reference British source for getting the exact grain La Pincée names, from Maldon and Halen Mon to single-origin peppers and Japanese pantry staples, in one delivery.

Since 2003 · Ripon, North Yorkshire

Steenbergs

The Yorkshire organic spice house founded by Axel and Sophie Steenberg in 2003, specializing in organic and fair-trade spices, salts, and blends packed at their own facility near Ripon. The UK reference for ethically sourced organic spices, with a strong vanilla and blend range and one of the deeper British single-spice catalogs.

Since 2011 · Portland, Oregon (works at Netarts Bay)

Jacobsen Salt Co.

The first company in decades to harvest finishing salt from American Pacific water, founded by Ben Jacobsen in 2011 and run out of Portland with the saltworks on Netarts Bay, Oregon. The reference domestic flake salt in US kitchens, sourced from cold, clean Oregon coast water and pulled by hand. The American answer to importing Maldon.

Since 2016 · New York, New York

Burlap & Barrel

The single-origin spice company founded in New York in 2016 by Ethan Frisch and Ori Zohar, importing directly from named farms and cooperatives as a certified B Corporation. The American reference for traceable, single-origin spices, built on a model that pays farmers above commodity prices and publishes where each spice comes from down to the region.

Since 2017 · Oakland, California (sourcing in India and Sri Lanka)

Diaspora Co.

The single-origin South Asian spice company founded by Sana Javeri Kadri in 2017, building an equitable, transparent supply chain direct from farms in India and Sri Lanka. Best known for the high-curcumin Pragati turmeric that started the company, sourced single-origin and paying farmers many times the commodity rate. The American reference for traceable Indian spices.

Since 2017 · Asheville, North Carolina

Spicewalla

The Asheville spice company founded by chef Meherwan Irani in 2017, freshly grinding and small-batch packing spices, single-origin chilies, and blends in recyclable tins. Born out of Irani's Indian restaurant group, it brings restaurant-grade freshness and a deep blend range to the home cook, with the chilies and the house masalas as the standouts.

Since 2010 · New York, New York (Hell's Kitchen)

La Boîte

The New York spice atelier of Lior Lev Sercarz, a French-trained chef of Israeli origin who composes numbered signature blends the way a perfumer builds a scent. Founded in 2010 in Hell's Kitchen, La Boite is the American counterpart to a Roellinger-style house of compositions, with biscuits and collaborations alongside the spice blends, prized by chefs for blends built on an idea rather than a region.

Since 2002 · Savannah, Georgia

Savannah Bee Company

The Georgia honey company founded by beekeeper Ted Dennard in 2002, specializing in single-varietal American honeys, including the rare and protected Tupelo honey from the Florida river swamps, plus sourwood, acacia, and other regional varietals. The US reference for tasting how a single floral source shapes a honey, beyond generic supermarket blends.

New Mexico chile growers (Hatch & Chimayó)

The chile-farming families of New Mexico, whose Hatch Valley and Chimayó harvests define the American Southwest's chile culture. Hatch is the broad, roasted-and-frozen green chile of late summer; Chimayó is the rare, heirloom landrace grown in one northern village. Not a single company but a regional tradition protected by state advertising law and centered on the Rio Grande valley.

Since 1997 · Brynsiencyn, Anglesey

Halen Môn

The Anglesey sea salt house founded by Alison and David Lea-Wilson in 1997, drawing water from the Menai Strait off the north Welsh coast. Its sea salt carries PDO protection, granted in 2014, which makes it one of the few salts with a genuine legal geographic guarantee rather than just a brand. Clean brine, soft mineral crunch, and proper provenance for the price of a sandwich.