Daphnis and Chloe Spices

Aegean Isle Oregano: These whole oregano blossoms come from small organic farms on the Eastern Aegean islands. This less common variety, Origanum Onites, prospers near the sea. When sourced from the right places, it has a rich herbal and citrusy flavor, making it an exceptional finishing oregano. Their selection is harvested by hand, dried naturally, and sorted in-house at Daphnis and Chloe.

Sesame Seeds: These golden, nutty sesame seeds from Evros belong to an heirloom variety cultivated in the area since ancient times, with the seeds passing from one generation to the next. Their selection comes from organic, non-mechanic cultivation. Doing everything by hand ensures that the seed is handled gently and not bruised, a detail that plays an essential role in the overall quality of the spice. These Sesame Seeds are unhulled, thus rich in nutrients, and raw, meaning they���������������������������������������������������������������������������������ll become even more fragrant once you toast them.

Rosemary: Rosemary is an essential herb for marinating and aromatizing all sorts of dishes, especially roasts. Hand-harvested from small farms in Central Greece and the Aegean Islands, this selection has a gentle, piney flavor that enhances meals without being overpowering or bitter. It���������������������������������������������������������������������������������s more subtle than other varieties, but we prefer it this way.

Unique Greek Sage: This robust variety of Sage answers to the Latin name Salvia Fruticosa and grows wild throughout the Aegean Sea islands. It has smaller, thicker leaves than the typical European Sage and a more pronounced taste and aroma. Interestingly, it tends to be more intense when it grows in arid soils. This selection comes from an organic farm in Crete, where all herbs are dried naturally and processed by hand. It does wonders even when used in tiny amounts.

Smoked Chili Flakes: The Karatzova peppers used for this vastly popular Smoked Chili Flakes are nowadays cultivated by just a handful of families living at the northern frontier of Almopia. Once ripe, these mildly hot, fleshy peppers are washed, hand-sorted, placed on birch wood, and slow-smoked for 10 days. During the smoking process, the farmers work shifts guarding the fire day and night, ensuring it never goes out. The peppers are then destemmed and crushed by hand, giving life to a spice rub collectively known across Greece as Bukovo.

Wild Thyme Flowers: Thymus Capitatus, a variety common across Greece���������������������������������������������������������������������������������s rocky coastlines, grows into a woody purple shrub each Spring. It prospers in several maritime areas of the Mediterranean, but it can taste very different depending on the place of origin. Its blossoms are hard to find even at well-informed spice shops. Their harvesters trim the blooms one by one, following a laborious process that allows for preserving the herb���������������������������������������������������������������������������������s aroma for longer. The most advanced tool to ever touch our Thyme is a pair of scissors!

Selected Bay Leaves: Daphnis and Chloe harvest their Bay leaves by hand, exclusively from mature trees, at the peak of their potency. And they choose the natural drying process, as it helps maintain the subtle scent of cinnamon and nutmeg typical in Bay leaves of the highest quality. So if you ever thought Bay is flavorless, it���������������������������������������������������������������������������������s time to taste this one and reconsider!