The Spice Route

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.

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

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

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

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

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

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

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

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

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

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.

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

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.

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

Quinoa is an ancestral plant from South America.

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

Vanilla originated in Mexico and later spread to the Indian Ocean (Madagascar, Réunion). It's one of the most prized spices in baking.

White sage has been traditionally used in North America.

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