The Spice Route

Kencur is an aromatic rhizome native to Southeast Asia, widely used in Indonesian and Thai cuisine.

Native to the Maluku Islands (Indonesia), clove was once among the most valuable spices in the global spice trade.

Coriander root is widely used in Thai and Vietnamese cooking for its stronger flavor compared to leaves.

Galangal is a ginger-like rhizome widely used in Thailand, Indonesia, and Malaysia. Its aroma is more peppery and citrusy.

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

Mace is the lacy aril surrounding nutmeg, native to the Banda Islands in Indonesia. It has a more delicate aroma than nutmeg.

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

Saigon cinnamon (Vietnamese cassia) is prized for its high essential oil content and intense aroma.

Saigon cinnamon (Vietnamese cassia) is prized for its high essential oil content and intense aroma.

Star anise originates in Asia and is widely used in Chinese and Vietnamese cooking.

Thai lemongrass is essential in Southeast Asian cuisine.

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

Yellow galangal is widely used in Thailand and Indonesia.