Baking with spice and everything nice.

Start your ovens—’cause we’ve got a trio of baking-ready spices all lined up for you. Start with plucky single-origin ginger direct from a cooperative in Zanzibar, then add in some cardamom—it comes from a cloud forest in Guatemala where it’s lovingly tended in a biodynamic farm using traditional organic methods. Sweet and tart, the yellow pods have notes of summer fruit and herbs, a little softer than your average green cardamom. Now add a dash of cloves: They’re grown on the tiny Island of Pemba, picked just before they flower to capture the flavor at its peak.