The Spice Route

Smokier and more camphor-like than green cardamom, black cardamom is widely used in North Indian cooking and rich slow-cooked dishes.

Black paprika is a deeply smoked variation.

Smoked and dried jalapeño, chipotle has a deep smoky flavor with medium heat. Essential in Tex-Mex cuisine and barbecue sauces.

Morita is a smoked jalapeño commonly used in Mexican cuisine.

Traditional Jamaican pepper smoked over pimento wood, giving distinctive jerk flavor.

Smoked cardamom is a modern variation enhancing aromatic depth.

Smoked cinnamon is produced by smoking sticks or powder, adding a woody, distinctive dimension.

This cinnamon bark is smoked after harvest, adding woody depth to classic cinnamon.

Cubeb has been used since the Middle Ages; the smoked version enhances its character.

Galangal is an Asian root related to ginger, here smoked for added depth.

Smoked garlic is produced through smoking or aromatic drying and is prized for its BBQ-like depth.

Smoked ginger is a modern variation adding aromatic depth.

This paprika combines heat with traditional smoking.

Mace is the outer covering of nutmeg. The smoked version adds extra depth.

Smoked nutmeg adds aromatic depth to this classic spice.

Strongly associated with Spain (pimentón), smoked paprika is made from peppers that are dried and smoked, creating a deep, woody flavor.

Smoked pepper is a modern adaptation adding depth and character.

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 tamarind is a modern variation with deep flavor.

Smoked thyme is a modern variation of Mediterranean thyme.

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

Smoked vanilla is a modern variation adding depth and character.