Old label, same quality!
These SoulSpice bundles come with an old label or are from surplus stock — with a best before date of at least 18 months.
The best before date mainly indicates the period during which the manufacturer guarantees optimal quality. When stored properly, spices generally remain usable beyond this date, even if their aromatic intensity may gradually diminish over time. Some retailers consider an 18-month best-before date too short to add the product to their assortment, as their listing criteria generally require a longer remaining shelf life at the time of stocking.
SoulSpice is also updating its labels before the new design arrives and is offering a few bundles of organic spices with the old packaging that need to be sold before the label change.
SoulSpice was born from a simple belief: spices can be better. Better for those who grow them. Better for those who cook with them. And better for the planet!
The spice industry is huge, but often very opaque.
Behind a simple jar of pepper, turmeric, or curry lie long supply chains, barely visible producers, highly variable quality, and sometimes enormous price pressure.
That’s why Soulspice works directly with committed producers and cooperatives, carefully selects its raw materials, and favors transparent, fair, and more responsible supply chains.
Soulspice spices are organic and chosen for their quality and character based on color, fragrance, aromatic intensity, and their ability to transform a simple dish into something truly memorable.
One-time delivery, outside of UglyFruits subscription
Keep them away from light, in a dry place, at room temperature — a cupboard works just fine. To best preserve their aromas: Keep them away from light and heat. Close the jars tightly after each use. Use a dry spoon to measure and don’t let cooking steam get into the spice jar.
Taste quality and uses
Ginger’s spicy aromas with citrus notes pair perfectly with most dishes and cuisines. Ginger also deliciously flavors tea and works wonders in smoothies.
Did you know?
Ginger takes its time. It takes about 250 days for its rhizome to reach maturity, and we never harvest all of it so the parts left in the ground can sprout again. After about ten months of growth, the plant’s leaves turn yellow: that’s the signal. The tubers are then harvested, left to dry, then sliced into rounds or ground into powder.
Taste quality and uses
With its rich palette of flavors, nutmeg provides a spicy, peppery, and warm aroma to your drinks, pastries, savory dishes, and enhances the taste of other spices. Nutmeg is misleadingly named because it’s not actually a nut but the seed of the nutmeg tree’s fruit. From this fruit, we use the seed (or nutmeg) and the thin membrane surrounding it is called mace or nutmeg flower.
Did you know?
Nutmeg never touches the ground: it’s hand-picked to avoid any risk of contamination from aflatoxin, a toxic fungus. The fruit is then peeled by hand to remove its fleshy part, then the mace and seed are dried separately. The nutmeg is hidden inside the seed — and it’s the ear that tells when drying is complete: shaking the seed produces a distinct rattling sound that signals the nutmeg is dry. The seed is then cracked open to release the coveted nutmeg. A long, meticulous, and costly harvest.
Taste quality and uses
Organic ingredients: Coriander, fennel, anise, Ceylon cinnamon, ginger, cloves, nutmeg.
Our gingerbread spice blend is a classic that brings back memories of hours spent baking in the family kitchen during the Christmas holidays. It’s only thanks to exotic spices that the traditional honey cake became the irresistible gingerbread we know today.
Did you know?
This traditional spice blend pairs wonderfully with almonds and honey and offers a balanced flavor. Cinnamon provides a sweet note, while cloves, nutmeg, and ginger bring a spicy taste. Fennel and coriander seeds provide a nice balance. Outside of Christmas, this blend can also be used to flavor your apple cakes, whipped cream, or cookies. It can also be used in savory cooking to add roundness to meat sauces. You can use it like a five-spice blend.
Taste quality and uses
Organic ingredients: salt, pepper, onion, garlic, chili.
Black Kansas is THE rub (dry marinade) for pepper lovers! It’s perfect for seasoning beef, like steak or brisket.
“Less is more.” That’s the motto for developing this blend. Black pepper from the rainforest contains a variety of flavors complemented only by a bit of garlic, onion, salt, and chili. It’s perfect for beef because it doesn’t alter the meat’s flavors but brings out the different natural tastes it contains.
Taste quality and uses
Organic ingredients: Coconut sugar, salt, coriander seeds, lovage, ginger, fennel.
Coriander, fennel, and lovage give this blend a slight anise flavor. Coconut blossom sugar provides a pleasant sweetness and a lightly caramelized crust.
Soulspice developed Wild Alaska for all fish lovers. This spice blend is specially designed for salmon, but it pairs very well with all types of fish and can even be used for poultry. Used as a rub (dry marinade), this blend forms a fine crispy caramelized crust on fish or meat.
Taste quality and uses
Organic ingredients: salt, paprika, onion, pepper, cumin, coriander, rosemary, nutmeg, thyme, marjoram, four-leaf clover, oregano, bay leaves, mace,
As simple as it is brilliant, this spice blend transforms every potato into a delight.
This seasoning for sautéed, grilled, baked, or dauphine potatoes is the ideal partner. Thanks to smoked paprika and smoked salt, it gives potatoes or sautéed vegetables an irresistible umami taste — making your potatoes the star of your dishes!
Taste quality and uses
Ingredients bio : smoked salt, coconut sugar, rosemary, paprika, onions, oregano, garlic, rainforest pepper, cayenne pepper, coriander seeds, chili.
This spice blend brings unique aromas and flavors to roasted vegetables, with Mediterranean flavors. It’s one of Soulspice’s best-sellers!
Short on time? With this blend, you’ll have a delicious dish ready in minutes: cut up some vegetables, add a little oil and this Roasted Vegetables blend, mix it all together, and bake for 40 minutes. Add some feta at the end of cooking for a bit of freshness and/or serve on a bed of yogurt mixed with a little lemon juice — delicious!
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