The Spice Route

Dried version of poblano pepper, ancho offers a fruity taste with raisin notes and mild heat. Base for Mexican mole sauces.

Andaliman pepper comes from Sumatra and belongs to the Sichuan-type pepper family.

Spicy, complex Ethiopian blend including chili, ginger, coriander, cardamom and fenugreek. Base for traditional Ethiopian stews.

Native to India's Malabar Coast, black pepper has been one of the most traded spices in history, adding warmth and aromatic heat.

Louisiana Cajun blend combining paprika, garlic, onion, pepper and herbs. The zesty flavor typical of Creole and Cajun cuisine.

Native to the Americas, chili gets its heat from capsaicin. Thousands of varieties exist, from mild to blazing hot. Essential in Mexican, Indian and Asian cuisines.

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

Creole spice blends originate from Caribbean and Louisiana cuisines.

From France's Basque Country, Espelette pepper is known for mild heat and fruity aromas (often protected by designation in France).

Seeds of Aframomum melegueta, grains of paradise have an intense aroma reminiscent of pepper, cardamom and ginger. Rediscovered African spice.

Green peppercorns are harvested unripe. They taste fresher and more herbal than black pepper, especially popular in pepper sauces.

Green Sichuan pepper is harvested earlier than red, offering a fresher, more citrus-forward profile.

Dried Mexican chili with smooth, shiny skin, guajillo offers a fruity, slightly tangy flavor with moderate heat. Excellent in salsas.

Paprika with a good dose of heat, for those who like warmth along with color. Popular in goulash and spicy dishes.

Spicy Caribbean blend for Jamaican marinades. Combines allspice, thyme, Scotch bonnet pepper and warm spices.

Kampot pepper is a Cambodian PGI pepper renowned worldwide.

Pequin chili is one of Mexico's traditional wild peppers.

Red peppercorn is black pepper harvested at full ripeness.

Sansho is a Japanese pepper related to Sichuan pepper, long used for its citrusy, numbing notes.

Japanese seven-spice blend including chili, Sichuan pepper, citrus zest and sesame seeds. Perfect on noodles and soups.

Indian blend for tandoor marinades, colored with paprika and chili. Perfect for chicken, lamb and grilled vegetables.

Nepalese cousin of Sichuan pepper, Timut pepper stands out with pronounced grapefruit and passion fruit notes. Electrifying sensation on the palate.

Voatsiperifery is a wild pepper from Madagascar, hand-harvested.

Wasabi is an iconic Japanese root.

White pepper comes from the same berries as black pepper but is de-husked. It's milder and visually discreet in light sauces.

White Sarawak pepper comes from Malaysia and is valued for its gentle aroma.

"Wild pepper" can refer to various peppery berries foraged in different regions, often more aromatic and complex than standard pepper.