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.

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

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

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

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.

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.

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

Buckwheat has been cultivated in Europe and Asia for centuries.

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

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

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.

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

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.

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.

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.

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.

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.

Lotus root has been used for centuries in Asia.

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.

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.

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

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.

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

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

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.

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.

Greek oregano is a Mediterranean herb emblematic of Greek cuisine.

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

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.

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.

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

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

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

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

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

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

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.

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.

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.

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.

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.

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.

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.

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.

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

Smoked garlic is produced through smoking or aromatic drying and is prized for its BBQ-like 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 thyme is a modern variation of Mediterranean thyme.

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

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

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.

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

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.

Cultivated for thousands of years in Africa and Asia, sesame is widely used across Middle Eastern, Asian, and African cuisines.

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

Vietnamese coriander (rau ram) is widely used in Southeast Asia, offering a peppery, citrusy flavor.

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

Cultivated for thousands of years in Africa and Asia, sesame is widely used across Middle Eastern, Asian, and African cuisines.

White turmeric is a lighter-colored variety used in Asia for its gentler, more herbal aroma.

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

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.

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

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

Wild nigella has been used since antiquity in the Middle East.

Wild rosemary grows naturally around the Mediterranean basin.

Wild thyme grows naturally in Mediterranean regions.

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