Each blend began beside a bottle at our Paso Robles tasting table. Find one through the wine you are pouring, the food you are cooking, or the flavor you want to bring forward.
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Ingredients: Carob Bean Powder, Porcini Mushroom, Truffle dust, Truffle Salt, Piment d'Espelette, Shitake Mushroom, Nutritional Yeast, Granulated Garlic, Shallots, Black Pepper, Bay Leaves ground, Rosemary
Notes: An artisanal, umami-rich blend crafted around carob, porcini, and shiitake mushrooms, elevated by luxurious truffle dust and truffle salt. Subtle heat from Piment d'Espelette mixes with garlic, shallots, and fragrant herbs to deliver immediate depth to soft eggs, creamy risottos, and rich potato gratins. Best added at the end of cooking to preserve its delicate aromatics.
Inside the blend An artisanal, umami-rich blend crafted around carob, porcini, and shiitake mushrooms, elevated by luxurious truffle dust and truffle salt. Subtle heat from Piment d'Espelette mixes with garlic, shallots, and fragrant herbs to deliver immediate depth to soft eggs, creamy risottos, and rich potato gratins. Best added at the end of cooking to preserve its delicate aromatics.
Ingredients: Shallot, Chervil, Granulated Garlic, Fennel, Coriander, Bay Leaf, Thyme, Rosemary, Tarragon, Parsley, Lemon Juice Powder
Notes: A bright, aromatic French-style herb blend anchored by piney juniper, citrus undertones, and classic garden herbs. Formulated to withstand high heat, it infuses roasted carrots, chicken, and holiday poultry with a caramelized, herbal crust that cuts beautifully through rich sauces and wine pairings.
Inside the blend A bright, aromatic French-style herb blend anchored by piney juniper, citrus undertones, and classic garden herbs. Formulated to withstand high heat, it infuses roasted carrots, chicken, and holiday poultry with a caramelized, herbal crust that cuts beautifully through rich sauces and wine pairings.
THE PROFILE
Born in Delhi in the 1950s from a partition-era story, butter chicken was a delicious accident—tandoori chicken simmered in spiced tomato-butter sauce.
THE BLEND
Neeta’s Mom’s Garam Masala, Tomato, Mango Powder, Ginger, Garlic, Fenugreek, Smoked Paprika, Kashmiri Red Chili Powder
THE PAIRING
The Secret, MESO Syrah, Blanc de Sangiovese
JUMP TO RECIPE:
Easy Butter Chicken
Inside the blend Influenced by our parents, Garam Masala, Tomato, Amchur, Ginger, Garlic, Fenugreek, Smoked Paprika, Kashmiri Red Chili Powder, & other spices
Ingredients
Sumac, Persian lime, Fennel, Hibiscus, Herbs, Black pepper, Cardamom, Salt
Pairings
Sheet Pan Chicken
Pan-Seared Shrimp over Herbed Couscous
Sumac Olive Oil Drizzle over Vanilla Ice Cream
Inside the blend Sumac, Herbes de Vie, Orange Peel, Pink Peppercorn, Tamarind, Jalapeño, Fennel, Cardamom, Liquorice, Hibiscus, & other spices
Khmeli Suneli is a fragrant Georgian spice blend characterized by its combination of warm, bitter, nutty, and grassy flavors. Deep and complex it is versatile with for flavoring vegetables, fish, and meats.
Pairs with: LXV Sauvignon Blanc
Inside the blend Blue & Indian Fenugreek, Marigold, Mint, Dill, Hyssop, Honey, Savory, Orange Peel, Garlic & other spices
Whole Milk Powder, Black Tea, Tulsi (Holy Basil) leaves, Black & Green Cardamom, Star Anise, Rose Petals, Cloves, Black Pepper, Fennel and other spices
Inside the blend Whole Milk Powder, Black Tea, Tulsi (Holy Basil) leaves, Black & Green Cardamom, Star Anise, Rose Petals, Cloves, Black Pepper, Fennel and other spices
THE PROFILE
A five-spice symphony rooted in Bengal and beyond—traditionally whole, but here gently ground for ease and depth. Bold and aromatic, it brings depth to potatoes, pumpkin, lentils, fish curry, and more.
THE BLEND
Cumin, Fenugreek, Fennel, Nigella, Mustard, Coriander, Dry Mango, Onion, Cardamom, Ginger
THE PAIRING
The Tempo, MESO Sangiovese, Sauvignon Blanc–Semillon
JUMP TO RECIPE
Mishti Khichuri
Inside the blend A five-spice symphony influenced by the region of Bengal in India
Coriander, cumin, aja panca, red recoto, cherry smoked sea salt, black garlic
Inside the blend Deep, smoky, and bold—reflecting the hearty flavors of the Andes, where rich spices and fire-roasted ingredients define mountain cuisine.
For mornings, toast, eggs, yogurt, fruit, and food that needs a little lift. Comforting, savory, umami — teal pouch. Deep savory umami, cheesy without dairy, creamy coconut richness over a gram flour and nutritional yeast base.
Bengal’s favourite ‘Posto’ was born as ‘left-over’ of British’s opium trade (because the seeds themselves contain no opium) to survive the famine and revitalize the food culture. A nostalgia...
Pairs with: LXV The Spell
Inside the blend Khus Khus (White Poppy Seeds), Tamarind, Lavender, Fennel Pollen, Brown Sugar, Saffron & other spices
For rice, soup, potatoes, lentils, soft foods, and comfort bowls. Salivating, acidic, crimson — magenta pouch. Layered acidity from sumac, Persian lime and hibiscus; cardamom and fennel soften the edge.
For food that needs richness, warmth, depth, and grounding. Smoky, earthy, dark — navy pouch. Pine smoke and forest floor rather than BBQ, mushroom umami, visible black-seed crunch.
For leftovers, noodles, vegetables, sandwiches, and whatever needs a little drama. Warming, spiced, Indian-rooted — purple pouch. Gentle building warmth, garam masala over a toasted gram flour base, tomato richness with an amchur lift.
