(SALT-FREE) This one is pure spice, it’s a masterpiece, a magnum opus. This is Herbal-Roots Pie Spice. It was born from a lonely existence in a southern Missouri garden, where release to witness was a forced path to discovery. This sultry essence is a gift from nature, a mirror of functional disorientation. An incredibly unique blend of sweet and spicy elements, reminiscent of pumpkin pie spice, but with more angst and peace and freshness. Its centerpiece lies in the unlocking of flavor from spent cinnamon basil blooms—seemingly wilted flowers on the brink of shedding seeds— toasted alongside seasonal pie spices, unlocking their rare peppery floral pie spice qualities and mingling them with other toasted sweet and savory spices like nutmeg, cinnamon, and deeper notes of pepper, mace, and ginger. This spice mix has intentional, historical Middle Eastern character, as if it were made for a sultan. Vanilla powder and almond extract fold into autumn herbaceous robust sage, woody bay leaf, and camphor potent thyme. Burnt orange-zest dances. Sweet and spicy cinnamon, Thai, and purple basil leaves contribute subtle peppery-licorice sweetness, with toasted clove and tempered anise-like undertones. Everything is ground down for the ultimate release. Bake this into any fall dish—an obvious choice for pumpkin-spiced mango lattes, fall carrot cakes, and anything sweet and spicy. It evokes exotic warmth in comforting savory meat stews and hearty tomato dishes. Don’t get tethered to the sweet, it’s your blind spot, savory wants to meander in this.