The Spice Route

Common in India and the Middle East, ajwain tastes like thyme with a peppery edge.

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

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 cumin has been used since antiquity in the Middle East and Asia.

Black turmeric is a rare variety traditionally used in India for its deep aroma.

Bourbon vanilla is mainly grown in Madagascar and the Indian Ocean region.

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.

Used in Southeast Asian and Indian cuisines, banana blossom adds unique texture to salads and curries.

Curry leaves are a cornerstone of South Indian and Sri Lankan cooking, used for centuries to flavor dishes.

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

Turmeric has been used for millennia in India and South Asia.

Bhringraj is an Ayurvedic plant from India, traditionally used in infusions and mild herbal preparations.

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.

Fresh turmeric is commonly known as Indian saffron and used throughout Asia.

Garam masala is an Indian spice blend that varies by region and family, usually added toward the end of cooking.

Green cardamom is a signature spice in Indian and Middle Eastern cuisines, and it's also popular in Scandinavian baking and spiced coffee traditions.

Curry leaf is essential in South Indian cuisine.

Native to the Middle East and India, ground fenugreek is essential in traditional spice blends.

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

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

Indian bay leaf (tej patta) comes from northern India and is a key ingredient in curries and biryanis.

Indian fennel is widely used in India and often served after meals as a digestive.

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

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

Smoked cardamom is a modern variation enhancing aromatic depth.

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.

Tamarind has been used for centuries in Africa and Asia.

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

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

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

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