The Spice Route

This pepper comes from wild plants in Central Africa.

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.

Arbol chili is a traditional Mexican pepper, long and thin, valued for its clean heat.

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.

Cayenne pepper is tied to the cuisines of the Americas and spread worldwide after early exploration. It brings clean, sharp heat.

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.

Chiltepin is considered one of the oldest wild chilies in Mexico.

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

Black pepper is one of the oldest spices in the world.

Creole spice blends originate from Caribbean and Louisiana cuisines.

Cubeb is an aromatic Indonesian pepper once prized in Europe. It tastes peppery with a camphor-like edge.

Cubeb is an aromatic Indonesian pepper once popular in Europe.

Jalapeño peppers originate from Mexico and are widely used in Latin American cuisine.

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.

Java pepper is grown in Indonesia and has a straightforward heat.

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

Kampot pepper is a Cambodian PGI pepper renowned worldwide.

Used in Europe before black pepper, long pepper originates from India and provides gentle, complex heat.

Morita is a smoked jalapeño commonly used in Mexican cuisine.

Negro chili is a Mexican pepper dried until dark, commonly used in mole sauces.

Nepal pepper refers to aromatic Himalayan pepper berries with fresh, complex notes.

Pasilla is a dried Mexican chili widely used in traditional sauces for its deep, slightly fruity notes.

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.

Sarawak pepper comes from Malaysia and is valued for its balance.

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

Native to China, Sichuan pepper isn't a true pepper but a berry with citrusy, numbing notes.

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

Smoked ginger is a modern variation adding aromatic depth.

This paprika combines heat with traditional smoking.

Smoked pepper is a modern adaptation adding depth and character.

Barbecue rubs originated in North America to season grilled meats.

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

Tasmanian pepperberry comes from Australia with woody and fruity notes.

Premium black pepper variety from India's Malabar coast, berries ripened longer on the vine.

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.

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.