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July 13, 2020

Let’s be honest, health is on everyone’s mind right now

From general physical wellbeing to mental health and relaxation, living your best life as safely as possible is a top priority right now.

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June 29, 2020

Beauteous Begonias at Flavour Fields

Flavour Fields has done it again! As crazy as it sounds, we may have just launched our most stunning blossom yet – the Incan Begonia

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April 29, 2020

“I believe good things will come out of this” Nicolas Mazard with Koppert Cress USA dba Flavour Fields®

How will life look like after COVID-19? “I believe this year will make it into the history books and we will talk about life pre-corona versus post-corona,”

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March 24, 2020

Introducing 4 new spices to our portfolio

We’re introducing 4 new spices to our already expansive portfolio! Two variations on our Black Peppercorns, a Ground White Peppercorn

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March 13, 2020

We love our salts!

Salt is nothing new. No, far from it. Salt has been added to foods for thousands of years. Flavour Fields is a very new company....

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March 6, 2020

You don’t have to have the luck of the Irish to get your hands on the very best Microgreens around

Flavour Fields has them for you every day – but because we’re kind of obsessed with green things (go figure) we want to make sure you know we’re here for you on this day in particular.

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February 22, 2020

Affilla Blog Post

Spring is coming. No, really. We know it’s hard to imagine, in the depths of February… But it really is right around the corner. The days are getting longer (and warmer)

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February 7, 2020

Put a little passion on your plate this Valentine’s Day!

Here at Flavour Fields, we’re in the business of flavor – I mean, it’s in our name. We’re hoping that this Valentine’s day,

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February 1, 2020

The Essential Peppercorns

The red, white, and black. We know, something about that doesn’t sound quite right. We’re not referring to the colors of our great American flag,

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January 17, 2020

Winter…Pastry with flowers?

Winter is a difficult time in the pastry world. The weather is cold and drab, and the local fruit stands are bare. If you’re a seasonally conscious pastry chef –

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