FLAVOR FROM THIS PLACE
Native Spices
A local spice cabinet begins in the woodland, hedgerow, and field.
A SPICE CABINET ROOTED HERE
What if seasoning could carry the character of a landscape?
Before black pepper, cinnamon, and other imported spices became ordinary pantry staples, the plants of eastern North America already offered fragrance, acidity, warmth, depth, and color. Dark Hollow’s native spices begin with those plants—not as curiosities, but as useful and distinctive ingredients in a living regional cuisine.
Our gumbo filé is made from dried and finely ground sassafras leaves. Ground spicebush berry brings a warm, citrusy character that can move between savory cooking and baking. Our Shawarma Spice Blend explores what can happen when the flavors of this place enter into conversation with a broader culinary tradition.
These are not substitutes for distant spices. They are flavors with their own place, history, and possibilities.
FROM THE GOODS LIBRARY
The forest has a flavor.
Native spices make the familiar landscape taste new. They turn the woods, hedgerows, and orchard edges into a pantry, connecting flavor to season, habitat, and the plants growing just beyond the kitchen door.
Young sassafras leaves, dried and finely ground into the traditional thickening and seasoning spice used in gumbo, soups, and stews.
Available by request
Whole spicebush berries, dried and ground into a warm, citrusy woodland spice suited to savory cooking, baking, and dry rubs.
Available online
Buy on Etsy
A small-batch Dark Hollow house blend that brings native-grown flavor into conversation with the warm, aromatic tradition of shawarma seasoning.
Dark Hollow Biodynamic Staghorn Sumac from our wild orchard... mixed with organic Cuman, Coriadner, Paprika and Sea Salt.
Available by request
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An estimate is fine. This is not a reservation or commitment to purchase.
MORE THAN AN INGREDIENT
The spice begins with the plant.
Sassafras and spicebush are members of the wider farm community. They feed wildlife, occupy edges and understories, participate in succession, and help make the landscape more diverse and resilient. Harvesting from them can create value without asking the land to become a monoculture.
That relationship is why each spice remains connected to its source entry in the Goods Library. The jar is one yield. The plant, its habitat, and its place in the farm are the larger story.
FROM THE DARK HOLLOW KITCHEN
Bring the landscape to the table.
Recipes from the Dark Hollow kitchen, where native spices, farm goods, and the life of this place become part of a meal.
SASSAFRAS FILÉ
Filé Gumbo
Allen’s South Louisiana gumbo with chicken, smoked sausage, dark roux, and sassafras filé.
SPICEBUSH BERRY
Apple Spicebush Cake
A simple, tender apple cake warmed by the citrusy depth of spicebush berry.
SHAWARMA BLEND
Easy Chicken Shawarma
Chicken thighs, onions, lemon, and Dark Hollow Shawarma Spice Blend, roasted together on one pan.
DARK HOLLOW LAMB
Mediterranean Lamb Chops
Lamb chops marinated with lemon, garlic, olive oil, and oregano, then seared or grilled.
STAGHORN SUMAC
Wild Rose Sangria
Rosé and bourbon layered with staghorn sumac, elderberry, yarrow tea, and local raw honey.