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.

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.

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.

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

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.

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.

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

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

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

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.

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.

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

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.

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

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

Dried onion is used worldwide for convenience.

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

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.

Yuzu is a highly aromatic Japanese citrus.

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.

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

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.

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

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.

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

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.

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.

Hungarian paprika is emblematic of Central European cuisine.

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

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

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

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

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.

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

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

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

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

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

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.

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

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

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.

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

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

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

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 paprika comes from Spain and is wood-smoked.

Smoked tamarind is a modern variation with deep flavor.

Smoked vanilla is a modern variation adding depth and character.

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

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

Tamarind has been used for centuries in Africa and Asia.

Tamarind concentrate is a reduced, more intense form.

Native to South Asia, turmeric is a rhizome used for centuries in Indian and other Asian cuisines.

Wild chervil grows naturally in Europe and has long been used as a delicate aromatic herb.

Wild clove comes from non-cultivated harvests, offering a more rustic and aromatic profile.

Wild fennel grows naturally around the Mediterranean basin.

Wild garlic (often used similarly to ramsons depending on naming) is a foraged aromatic prized for its green garlic-like flavor.

Wild garlic is a European woodland plant valued for a gentler, more herbal garlic flavor. Dried, it becomes a convenient seasoning.

Asaret (sometimes referred to as wild ginger in certain contexts) has been used traditionally as an earthy, spicy aromatic.

Wild juniper grows naturally in Europe and is highly aromatic.

Wild lavender grows naturally in Mediterranean scrublands and offers a more intense fragrance.

Wild lovage grows naturally in Europe and offers a more rustic flavor than cultivated varieties.

Wild mace is a rarer variety with a more rustic aromatic profile.

Wild mint grows naturally in Europe and North America and has been used since antiquity.