⸺ Heritage Spices
Allspice, Pepper & Chile Cobanero
Three legends of Guatemalan terroir — from the Maya forests of Petén to the smoking pits of Cobán.
⸺ Heritage · Cobán
Chile Cobanero
A protected-origin chile from Alta Verapaz, smoke-dried over wood fires by Q'eqchi' Maya families. Fruity, deep, with a slow, glowing heat — the soul of Guatemalan cuisine.
- Heat (SHU)
- 30,000–50,000
- Process
- Smoke-dried
- Pack
- Whole, flakes, powder
⸺ Wild-harvested
Allspice — Pimienta Gorda
Hand-collected from native Pimenta dioica trees in the Maya forests of Alta Verapaz. Warm, complex — clove, cinnamon and nutmeg in a single berry.
- Origin
- Petén & Alta Verapaz
- Form
- Whole · Ground
- Volatile oil
- ≥ 3.5%
⸺ Sun-dried
Black Pepper
Dense, oil-rich peppercorns sun-dried on raised beds. Bright, lingering pungency suited for premium grinders, charcuterie and fine dining programs.
- Density
- ≥ 550 g/L
- Moisture
- ≤ 12%
- MOQ
- 5 MT
⸺ Whole · Aromatic
Cloves
Sun-dried whole cloves with a high eugenol content — sharp, sweet and warming. Selected for confectionery, mulled wines and global spice blends.
- Form
- Whole hand-picked
- Volatile oil
- ≥ 14%
- Moisture
- ≤ 12%
⸺ Natural Colourant
Achiote — Annatto Seed
Brick-red annatto seeds from native bixa orellana. The traditional Latin American colourant for cheeses, butters and rice — earthy, mildly peppery.
- Bixin content
- ≥ 2.5%
- Form
- Whole seed
- Origin
- Guatemala