Small-batch blends made to pour with your wine. Find one by the wine you are pouring, the food you are cooking, or the flavor you want to bring forward.
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 Shallot, Chervil, Garlic, Fennel, Coriander, Bay Leaf, Thyme, Rosemary, Tarragon, Parsley, Lemon Juice Powder, Juniper, & other spices
This blend wraps beef, lamb, and vegetables in deep, earthy umami from mushroom and truffle. Sprinkle it over finished dishes—soft eggs, creamy risottos, roasted potatoes—where its subtle heat and garlic stay bright and aromatic.
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.
This warm blend coats chicken and lamb with creamy tomato richness and a gentle smoke. Use it for butter chicken, spiced vegetables, or yogurt-marinated proteins.
This blend brings North African warmth to your table with bright citrus notes and a gentle heat that lingers. Use it on roasted chicken, grilled seafood, or vegetables for a taste that's both exotic and comforting.
Inside the blend Sumac, Herbes de Vie, Orange Peel, Pink Peppercorn, Tamarind, Jalapeño, Fennel, Cardamom, Liquorice, Hibiscus, & other spices
This blend hits you with coffee's deep warmth, then brightens with citrus and a floral whisper that lingers on your tongue. Use it on roasted meats, chocolate desserts, or rim a cocktail glass. Pairs with LXV The Tempo.
Inside the blend Brazilian Coffee, Orange Peel, Persian Lime, Tamarind, Coriander, Lavender, Demerara Sugar, Milk Powder, Nutmeg, & other spices
This blend carries the deepness of smoked tea with warm spice that clings to your palms. Use it on lamb or duck where you want char and mystery. Pairs with Cabernet Franc, LXV Tempo, and LXV The Secret.
Inside the blend Lapsang Souchong Tea, Sarsparilla, Marjoram, Rosemary, Fennel, Smoked Paprika, Garlic, Black Pepper, Salt
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
Warm and slightly tangy with a whisper of smoke, this blend brings brightness to chicken, beef, and vegetarian dishes. The lime cuts through richness while black pepper keeps things grounded.
Inside the blend Basil, Dill, Limu Omani (Persian Lime), Black Pepper, Garlic, Onion, Mustard powder and other spices
Sabor Vivo brings coastal Peru to your kitchen with bright citrus and warming spices. Use it on grilled fish, roasted vegetables, or chicken—the aromatic depth works as well in a marinade as it does finishing a dish.
Inside the blend Bright, zesty, and aromatic—capturing the coastal essence of Peru, where citrus, umami, and vibrant spices bring dishes to life.
This blend transforms milk into something warm and grounding, with cardamom leading the way through layers of spice and floral notes. Steep it in hot water or milk for a cup that settles into your chest like a gentle embrace.
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
This blend brings the warm, herbaceous character of Provence to your kitchen. Use it on roasted vegetables, grilled chicken, or finished dishes where you want the herbs to sing without heat.
Inside the blend Savory, Thyme, Basil. Marjoram, Tarragon, Oregano. Mint, Lavender and other spices
This blend brings warm spice and deep cocoa notes to roasted vegetables, braises, and dark chocolate desserts. Pairs with LXV The Spell - Syrah - Cabernet Sauvignon blend.
Inside the blend Cocoa, Miso, Coconut, Caraway, Tarragon, Cardamom, Vanilla
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
This briny, herbal blend brings sharp vinegar and caper notes to roasted vegetables, grilled fish, and lamb. Use it as a finishing salt for dishes that need bright, salty punch.
Inside the blend Crushed dried capers, Vinegar powder, Onion, Sage, Dill, Salt, Sugar, Garlic, and other spices
This blend of warm spices brings the heat and sweetness of Southeast Asian markets to your kitchen. Use it on roasted vegetables, grilled fish, or stirred into yogurt for a bright, lingering finish.
This blend carries the briny whisper of sea vegetables with warm cardamom and a subtle mango tang. Use it on roasted root vegetables, fish, or stirred into cream soups for depth that tastes like a coastal monastery garden.
Inside the blend Dulse Flakes, Miso, Cardamom, Mustard, Amchur (Dry Mango), Pink Peppercorn, Vanilla and other spices
This blend brings deep umami and warm spice to your braised meats and slow-cooked ragus. Sattu gives it a toasted, almost nutty base that builds as it simmers into sauce. Pairs with LXV The Jewel — Sangiovese-Petit Verdot Blend.
I'd love to help, but I need a bit more information about Mummiji. Could you tell me: 1. What does this blend taste like (warm, bright, earthy, hot)? 2. What dishes work best with it (curries, roasted vegetables, meats)? 3. Does it pair with a specific wine from your lineup? 4. Is there a dominant spice (like cumin, cardamom, or chili) that defines it? Once I have these details, I'll write something warm and sensory for you.
A floral, slightly sweet blend with warm spice notes and a subtle citrus lift. Use it on roasted vegetables, grilled chicken, or rim a cocktail glass. The black garlic brings deep umami underneath the flower and herb layers.
Inside the blend Hibiscus, lavender, coriander, cumin, black pepper, persian lime, black garlic and other spices
I warmth and smoke in every grain. Use this on roasted vegetables, grilled meats, and hearty stews where the cumin carries the mountain heat. The blend tastes like wood-fired kitchens at high altitude.
Inside the blend Deep, smoky, and bold—reflecting the hearty flavors of the Andes, where rich spices and fire-roasted ingredients define mountain cuisine.
