The Spice Route

African basil is an aromatic variety with camphor-like and spicy notes, used in several African cuisines.

Common in India and the Middle East, ajwain tastes like thyme with a peppery edge.

Also called Jamaica pepper, allspice is a Caribbean berry tasting like cinnamon, clove, and nutmeg combined.

Angelica has been used since the Middle Ages in Europe for culinary and medicinal purposes.

Anise hyssop is a North American variety with an anise-like flavor.

Annatto comes from the seeds of the achiote tree and has long been used in Latin America and the Caribbean to color and flavor foods.

Kencur is an aromatic rhizome native to Southeast Asia, widely used in Indonesian and Thai cuisine.

Dried resin of Ferula assa-foetida, asafoetida has a very strong, unpleasant raw odor that transforms into subtle garlic and onion flavor when cooked.

Bois bandé comes from the Caribbean and is traditionally used in infusions and aromatic beverages.

Bay leaf has been used since antiquity in Mediterranean cooking to flavor stews and broths.

Betel leaf is used in Southeast Asia to flavor dishes, infusions, and traditional preparations.

Birch bark has been traditionally used in Nordic regions for its woody, resinous notes.

Bitter orange has been used since antiquity in Mediterranean cuisine to flavor liqueurs, desserts, and sweet-savory dishes.

Black caraway is used in the Middle East and Central Asia.

Smokier and more camphor-like than green cardamom, black cardamom is widely used in North Indian cooking and rich slow-cooked dishes.

Black cumin, or nigella, has been used since antiquity in the Middle East and Asia.

Black cumin has been used since antiquity in the Middle East and Asia.

Black garlic is made by slowly fermenting garlic, popularized in Asia and embraced by modern cooking.

Black paprika is a deeply smoked variation.

Unhulled version of sesame, black seeds have a more pronounced, earthy taste. Popular in Japanese cuisine for their decorative aspect.

Black turmeric is a rare variety traditionally used in India for its deep aroma.

Blackcurrant buds are used in French gastronomy for their intense vegetal and fruity aroma.

Blue anise is an anise variety with licorice-like notes, mainly used to flavor infusions, desserts, and some drinks.

Boldo is a South American plant traditionally used in infusions and as a herbal aromatic.

Bourbon vanilla is mainly grown in Madagascar and the Indian Ocean region.

Brown caraway has been used in Central Europe since the Middle Ages.

Buckwheat has been cultivated in Europe and Asia for centuries.

Native to West Africa, the calabar bean was traditionally used in rituals, but culinary use is limited due to its toxicity.

Caraway has been used since antiquity in Central and Eastern Europe. Its flavor is cumin-like with an anise note.

Carob has been used since antiquity as a natural alternative to cacao.

Cassia cinnamon is mainly sourced from China and Southeast Asia. It's bolder than Ceylon cinnamon and widely used in baking and spice blends.

Celery seeds have been used since antiquity in Europe and the Middle East for their strong, savory flavor.

Ceylon cinnamon comes from Sri Lanka and is known for its delicate, mild aroma.

Chamomile has been used since antiquity in Europe and the Middle East for infusions and light desserts.

Chinese cardamom has been used for centuries in Asian cuisine and traditional medicine.

Chinese chives are an Asian herb with a stronger garlic-like flavor, widely used in Chinese cooking.

Traditional Chinese blend of five flavors: star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. Base for Cantonese marinades.

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

Cinnamon is a sweet and warm spice with sweet and woody notes. Essential in baking and comfort dishes.

Cinnamon flower is the floral bud of the cinnamon tree, used in Asia for its softer aroma than bark.

Native to the Maluku Islands (Indonesia), clove was once among the most valuable spices in the global spice trade.

Coriander flower is used fresh or dried for its delicate aroma, especially in Asian cuisine.

Coriander root is widely used in Thai and Vietnamese cooking for its stronger flavor compared to leaves.

Coriander has been grown since ancient times. The seeds taste warmer and more citrusy than the fresh leaves.

Coriander has been grown since ancient times. The seeds taste warmer and more citrusy than the fresh leaves.

Culinary lavender is cultivated in Provence and has been used to flavor desserts and savory dishes for centuries.

Cumin is an ancient spice widely used across the Middle East, North Africa, India, and Mexico. Its flavor is warm and earthy.

Curry herb is a Mediterranean aromatic plant whose aroma recalls curry.

Seeds associated with the curry tree are linked to South Asian culinary traditions and should not be confused with curry powder blends.

Dill pollen is a Nordic specialty prized for its intense yet delicate aroma.

Widely used in Northern and Eastern Europe, dill has a fresh anise-like aroma and is often paired with fish.

Acai comes from the Amazon and is commonly consumed as powder or dried berries in sweet preparations.

Used in Southeast Asian and Indian cuisines, banana blossom adds unique texture to salads and curries.

Basil is a signature herb of Italian and Asian cuisines, known for its fresh, sweet aroma.

Loomi is a dried lime from the Middle East, essential in Persian and Gulf cuisine.

Blackcurrant has been cultivated in Europe for centuries and valued for its intense fruity aroma in cooking and infusions.

Candied ginger is used in Asia and European baking for its sweet-spicy flavor.

Chervil is a classic French herb, used fresh or dried.

Chives are a mild allium herb widely used in Europe for their delicate onion-like flavor.

Citron is an ancient citrus used in Mediterranean and Middle Eastern cooking, prized for its aromatic peel.

Curry leaves are a cornerstone of South Indian and Sri Lankan cooking, used for centuries to flavor dishes.

Dandelion has traditionally been used in Europe for culinary uses and infusions.

Elderberry has long been used in Europe for infusions and fruity preparations.

Finger lime comes from Australia. When dried, it concentrates its bright citrus acidity.

Hops have been used since the Middle Ages in Europe, mainly in beer brewing.

Jasmine has been used in Asia for centuries to flavor teas and desserts.

Kaffir lime is widely used in Southeast Asia for its powerful, zesty aroma.

Native to Southeast Asia, kaffir lime leaves are prized for their intense citrus aroma.

Dried lime (loomi) is a traditional Middle Eastern ingredient used in stews and Persian rice dishes.

Lotus root has been used for centuries in Asia.

Dried mandarin peel is used in Asia to flavor dishes and teas.

Amchoor is made from dried unripe mango and is used in Indian cooking to add tangy acidity.

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

Nettle has been used since antiquity in Europe for food and infusions.

Dried onion is used worldwide for convenience.

Used since antiquity in the Middle East and Mediterranean, orange blossom flavors pastries and drinks.

Parsley is a European herb used since ancient times, both as garnish and seasoning.

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

Rosebuds have been used for centuries in the Middle East and Asia to perfume desserts and drinks.

Sage is a Mediterranean herb used since antiquity.

Scallion has long been used in Europe and Asia for its mild onion-like flavor.

Dried shiso preserves the characteristic aromas of this Japanese herb.

Tarragon is a classic French herb prized for its anise-like aroma.

Basil is a signature herb of Italian and Asian cuisines, known for its fresh, sweet aroma.

Turmeric has been used for millennia in India and South Asia.

Yuzu is a highly aromatic Japanese citrus.

Crunchy Egyptian blend of roasted nuts, seeds and spices. Traditionally served with bread dipped in olive oil.

Elderflower has been used in Europe to flavor traditional drinks and desserts.

Epazote is a traditional Mexican herb used since pre-Columbian times.

Ethiopian cardamom is a traditional spice from East Africa.

Bhringraj is an Ayurvedic plant from India, traditionally used in infusions and mild herbal preparations.

Common in Mediterranean cooking, fennel has a gentle anise-like flavor. Its seeds are used in savory dishes and teas.

Fenugreek has been used since antiquity in the Middle East and India. The seeds taste warm, slightly bitter, and nutty.

Fermented turmeric comes from a traditional process that develops deeper, more complex flavors.

Flax has been cultivated for millennia in Europe and Asia.

Fresh turmeric is commonly known as Indian saffron and used throughout Asia.

Galangal is a ginger-like rhizome widely used in Thailand, Indonesia, and Malaysia. Its aroma is more peppery and citrusy.

Garam masala is an Indian spice blend that varies by region and family, usually added toward the end of cooking.

Native to Central Asia, garlic has been used for thousands of years across Mediterranean and Asian cuisines.

Garlic herb has been used in Europe and Asia as a gentler alternative to fresh garlic.

Garlic powder is dehydrated garlic, developed for long shelf life and convenience in modern cooking.

Granulated garlic is a coarser dehydrated form than powder, popular in dry rubs and seasoning blends.

Native to South America, tonka bean is prized for its unique aroma of vanilla, almond, and caramel.

Greek oregano is a Mediterranean herb emblematic of Greek cuisine.

Used since antiquity in the Mediterranean, green anise is known for its sweet licorice aroma.

Green cardamom is a signature spice in Indian and Middle Eastern cuisines, and it's also popular in Scandinavian baking and spiced coffee traditions.

Green cinnamon bark is harvested earlier, offering a fresher, more vegetal profile.

Green clove buds are harvested before full maturity, giving a fresher and more vegetal flavor.

Green nutmeg is harvested before full maturity for a fresher taste.

Ground annatto is powdered annatto seed, convenient for quick mixing into rubs, marinades, and sauces.

Cassia is a robust cinnamon variety widely used in Asia and spice blends.

Ground clove is the powdered form of whole cloves, used for even distribution in recipes.

Ground coriander is widely used worldwide for its warm, citrusy aroma.

Curry leaf is essential in South Indian cuisine.

Widely used in Northern and Eastern Europe, dill has a fresh anise-like aroma and is often paired with fish.

Elderberry has been traditionally used in Europe for drinks and preparations.

Native to the Middle East and India, ground fenugreek is essential in traditional spice blends.

Juniper has been used since the Middle Ages in Europe, especially for meats and spirits.

Root of Glycyrrhiza glabra, licorice offers a sweet, slightly bitter aroma. Used in both sweet preparations and some savory dishes.

Ground mace has been used for centuries in Europe and Asia.

Nigella has been used in the Middle East and India for millennia.

Pink peppercorns come from South America and are not true pepper.

Star anise comes from Asia and has long flavored infusions, desserts, and Asian cuisines. Ground form blends easily into recipes.

A classic blend from southern France, herbes de Provence usually combine thyme, rosemary, oregano, and savory.

Hibiscus is used in Africa, Asia, and Latin America for its tangy infusions.

Tulsi is a sacred plant in India, used for centuries in infusions and Ayurvedic cooking.

Hungarian paprika is emblematic of Central European cuisine.

Hyssop is a Mediterranean herb used since antiquity.

Indian bay leaf (tej patta) comes from northern India and is a key ingredient in curries and biryanis.

Indian fennel is widely used in India and often served after meals as a digestive.

Iran is the world's leading producer of saffron.

Jasmine has long been used in Asia to flavor teas, desserts, and infusions.

Jasmine has long been used in Asia to flavor teas, desserts, and infusions.

Female cones of Juniperus communis, juniper berries have a pungent, resinous flavor with woody, sweet notes. Essential for gin and sauerkraut.

Kaffir lime zest is widely used in Southeast Asia for its powerful aroma.

Kola nut has been used in West Africa for centuries.

Basil is a signature herb of Italian and Asian cuisines, known for its fresh, sweet aroma.

Lemon peel has been used for centuries to flavor desserts and Mediterranean dishes.

Lemon pepper is a modern blend combining black pepper and citrus.

Lemon thyme is an aromatic variety of Mediterranean thyme.

Stalks of Cymbopogon citratus, lemongrass has an intense, fresh citrus aroma. Pillar of Thai and Vietnamese cuisine, it flavors soups and curries.

Licorice wood has been used since antiquity in Europe and Asia to flavor infusions and desserts.

Licorice wood has been used since antiquity in Europe and Asia to flavor infusions and desserts.

Long coriander refers to elongated coriander seeds, offering a more citrusy and refined aroma than standard coriander.

Long nutmeg is a rare variety with an elongated shape and intense aroma.

Lovage is an ancient European herb with a celery-like taste, used since antiquity.

Mace is the lacy aril surrounding nutmeg, native to the Banda Islands in Indonesia. It has a more delicate aroma than nutmeg.

Seeds of Prunus mahaleb, mahleb has a sweet fragrance reminiscent of a cherry-almond cross. Used in Greek and Middle Eastern pastries.

Mangosteen rind is used in Southeast Asia for its bitter, fruity notes.

Maqui berries come from South America (Chile) and are used dried or powdered mainly in sweet recipes.

Leaves of Origanum majorana, marjoram offers a more delicate aroma than oregano with sweet, floral notes. Perfect in stuffings and meat dishes.

Meadow cumin, or caraway, is used in Central Europe for its anise-like flavor.

Melon seeds are used in Asia and the Middle East.

Mexican oregano differs from Mediterranean oregano and is widely used in Mexican cuisine.

Widely used in French cuisine, tarragon is known for its delicate anise-like aroma.

Mexican vanilla is one of the oldest cultivated varieties.

Milkweed is a well-known North American plant. When used as an aromatic, it's typically in very specific traditional contexts.

Mountain anise refers to aromatic anise used traditionally in infusions and seasoning in some mountainous regions.

Mugwort is an aromatic herb traditionally used in some regional cuisines and infusions. Its taste is herbal and slightly bitter.

Myrtle berries are used in Mediterranean cooking, especially in Sardinia, with resinous and lightly peppery notes.

Also called "black seed" and sometimes (confusingly) "black cumin," nigella is used in the Middle East and South Asia. Its flavor is lightly peppery and toasted.

Nutmeg originates from the Banda Islands (Indonesia). It's a classic in European and Creole cooking, especially in creamy dishes.

Nutmeg flower, or mace, surrounds the nutmeg seed and offers a subtler aroma.

Oak galls were historically used for dyeing and tanning, and occasionally in traditional cooking.

Onion powder comes from dehydrated onions and is widely used in North American cooking and seasoning blends.

Widely used in Italy and Greece, oregano is a signature Mediterranean herb.

Paprika is a mild to moderately spicy spice made from dried and ground red peppers. Its taste ranges from sweet and fruity to smoky and intense depending on its preparation.

Pink clove is harvested at an earlier stage, offering a softer, more floral flavor.

Dried pink berries with a delicate, slightly peppery taste and fruity notes. Despite its name, it's not a true pepper but the fruit of Schinus molle, a South American tree.

Pomegranate peel is used in some traditional cuisines for its bitterness and tannic notes.

Used since antiquity in Europe and the Middle East, poppy seeds add crunch and mild flavor.

Purple basil is a decorative and aromatic variety prized for its color and slightly spicy flavor.

Purple shiso is a Japanese herb used in cuisine and garnishing.

Ras el hanout is a complex North African blend—often with 20+ spices—especially associated with Moroccan cuisine.

Raw cacao nibs originate from Central America and have been used for millennia by pre-Columbian civilizations.

Red juniper is a rare variety offering a fruitier profile than classic juniper.

Roasted dried onion is used to add sweet, toasted flavor.

Dried roasted garlic captures roasted garlic's mellow, caramel-like character in a shelf-stable form.

Quinoa is an ancestral plant from South America.

Sunflower seeds have been consumed for centuries in Europe and the Americas.

Rose hips have long been used in Europe for infusions, jams, and fruity preparations.

Rosemary is a Mediterranean herb closely associated with roasting and grilling.

Royal cumin is a selected variety known for its superior aromatic intensity.

Saffron is one of the world's most precious spices, made from crocus stigmas and cultivated since antiquity in Iran, Spain, and India.

Saigon cinnamon (Vietnamese cassia) is prized for its high essential oil content and intense aroma.

Saigon cinnamon (Vietnamese cassia) is prized for its high essential oil content and intense aroma.

An ancient Mediterranean herb, savory is often used with legumes and meats.

Sea buckthorn is a hardy shrub found in colder regions of Europe and Asia. Its berries are known for a tangy, fruity taste.

Sea fennel grows along European coasts and was used by sailors to prevent scurvy.

Senna has been traditionally used in herbal medicine.

Traditional Jamaican pepper smoked over pimento wood, giving distinctive jerk flavor.

Smoked cardamom is a modern variation enhancing aromatic depth.

Smoked cinnamon is produced by smoking sticks or powder, adding a woody, distinctive dimension.

This cinnamon bark is smoked after harvest, adding woody depth to classic cinnamon.

Galangal is an Asian root related to ginger, here smoked for added depth.

Smoked garlic is produced through smoking or aromatic drying and is prized for its BBQ-like depth.

Mace is the outer covering of nutmeg. The smoked version adds extra depth.

Smoked nutmeg adds aromatic depth to this classic spice.

Strongly associated with Spain (pimentón), smoked paprika is made from peppers that are dried and smoked, creating a deep, woody flavor.

Smoked rosemary is a modern variation enhancing Mediterranean aroma.

Sumac is a Middle Eastern spice; the smoked version enhances its natural acidity.

Smoked paprika comes from Spain and is wood-smoked.

Smoked tamarind is a modern variation with deep flavor.

Smoked thyme is a modern variation of Mediterranean thyme.

Smoked turmeric is made by smoking the root, adding a distinctive woody character.

Smoked vanilla is a modern variation adding depth and character.

Spanish paprika is known for its rich aroma.

Spanish saffron is among the world's most renowned, grown in Castilla-La Mancha.

Spiced black tea is inspired by Asian chai traditions.

Rooibos originates from South Africa and is traditionally consumed as an infusion.

Sprouted fenugreek is a traditional Indian ingredient, where germination enhances flavor and nutrients.

Star anise originates in Asia and is widely used in Chinese and Vietnamese cooking.

Star licorice is used in Asia for its intense anise-like aroma.

Widely used in the Levant, sumac is a tangy red spice made from dried berries—great as a lemony finishing touch.

Summer savory is a traditional Mediterranean herb.

Sweet clover is a European plant with a scent reminiscent of vanilla and hay.

Sweet fennel has been used since antiquity around the Mediterranean.

Powder from dried sweet peppers with a fruity, slightly sweet taste. Adds color and flavor without heat. Essential in Hungarian and Spanish cuisine.

Sweet woodruff is a European herb traditionally used to perfume drinks, desserts, and infusions with a gentle herbal sweetness.

Tahitian vanilla is known for its floral and fruity aroma.

Tamarind has been used for centuries in Africa and Asia.