The Spice Route

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.

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

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

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

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

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.

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

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.

Yuzu is a highly aromatic Japanese citrus.

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.

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.

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

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

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

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

Smoked tamarind is a modern variation with deep flavor.

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.