The Spice Route

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

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

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.

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

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 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.

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

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

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.

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.

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

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

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

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

Sage is a Mediterranean herb used since antiquity.

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

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

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

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 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.

Greek oregano is a Mediterranean herb emblematic of Greek cuisine.

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

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

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.

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

Hungarian paprika is emblematic of Central European cuisine.

Hyssop is a Mediterranean herb used since antiquity.

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

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.

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

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

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.

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.

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.

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.

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.

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

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.

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

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

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

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

Smoked cardamom is a modern variation enhancing aromatic 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.

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.

Spanish paprika is known for its rich 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 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.

Thyme is a Mediterranean herb used since ancient times to flavor dishes and help preserve foods.

Thyme flower is harvested for its more delicate aroma than leaves.

White cumin has been used for millennia in the Middle East, India, and North Africa.

White sage has been traditionally used in North America.

Wild juniper grows naturally in Europe and is highly aromatic.

Wild rosemary grows naturally around the Mediterranean basin.

Wild thyme grows naturally in Mediterranean regions.

Winter savory is more robust than summer savory.

Za'atar is a Middle Eastern blend made of thyme, sumac, and sesame, widely used in Lebanon and Palestine.