Organic spices are grown, processed and packaged following certified organic standards, without synthetic pesticides, fertilizers or additives.

Located south of the Tropic of Cancer, Fangchenggang is the core origin of Chinese star anise with excellent climate and terroir.

Shelf life varies by spice type. Proper storage can significantly extend freshness and aroma.

Assess by appearance, aroma and texture; authentic spices have bright natural color, pure aroma and clean texture.

We hold CNAS, EU Organic and USDA certifications to ensure trustworthy quality.

Store spices in a cool, dry place away from sunlight to keep freshness and flavor.

Different forms need different methods: whole, cracked, powdered and leaves each have best practices.

If damp, air-dry in shade or gently oven-dry before resealing. Discard if moldy.

Keep sealed; consider refrigeration for powders; use natural repellents like bay leaves.

Freezing depends on spice type. In general, avoid moisture condensation after thawing.

Use star anise sparingly to avoid bitterness. Start with 1–2 pieces in stews and adjust to taste.

Cinnamon pairs well with desserts and warm drinks; add near the end for maximum aroma.

Bay leaves add depth to soups and stews; remove before serving to avoid bitterness.

Turmeric offers antioxidant and anti-inflammatory benefits; use with fat and pepper to aid absorption.

Add whole spices early for depth; add ground spices later to preserve aroma.

Assess by appearance, aroma and texture; authentic spices have bright natural color, pure aroma and clean texture.

Our end-to-end QA system includes origin control, lab testing and digital traceability.

Scan traceability codes to view complete product journey from farm to table.

Expired spices lose potency; if off-odor or moldy, discard. Otherwise, use more to compensate.