The Spice Route

Bay leaf has been used since antiquity in Mediterranean cooking to flavor stews and broths.

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

Carob has been used since antiquity as a natural alternative to cacao.

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

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.

Culinary lavender is cultivated in Provence and has been used to flavor desserts and savory dishes for centuries.

Curry herb is a Mediterranean aromatic plant whose aroma recalls curry.

Widely used in Northern and Eastern Europe, dill has a fresh anise-like aroma and is often paired with fish.

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.

Citron is an ancient citrus used in Mediterranean and Middle Eastern cooking, prized for its aromatic peel.

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

Used since antiquity in the Middle East and Mediterranean, orange blossom flavors pastries and drinks.

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.

Sage is a Mediterranean herb used since antiquity.

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.

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 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.

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

Ground coriander is widely used worldwide for its warm, citrusy aroma.

Widely used in Northern and Eastern Europe, dill has a fresh anise-like aroma and is often paired with fish.

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

Root of Glycyrrhiza glabra, licorice offers a sweet, slightly bitter aroma. Used in both sweet preparations and some savory dishes.

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

Hungarian paprika is emblematic of Central European cuisine.

Hyssop is a Mediterranean herb used since antiquity.

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

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

Lemon thyme is an aromatic variety of Mediterranean thyme.

Lovage is an ancient European herb with a celery-like taste, used since antiquity.

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.

Mexican oregano differs from Mediterranean oregano and is widely used in Mexican cuisine.

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

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.

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

Dried roasted garlic captures roasted garlic's mellow, caramel-like character in a shelf-stable form.

Rosemary is a Mediterranean herb closely associated with roasting and grilling.

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

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.

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.

Smoked paprika comes from Spain and is wood-smoked.

Smoked thyme is a modern variation of Mediterranean thyme.

Spanish paprika is known for its rich aroma.

Spanish saffron is among the world's most renowned, grown in Castilla-La Mancha.

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

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.

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.

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

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.

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 rosemary grows naturally around the Mediterranean basin.

Wild thyme grows naturally in Mediterranean regions.

Winter savory is more robust than summer savory.