The Spice Route

Common in Indian cooking (tempering) and pickling, black mustard seeds are stronger than yellow mustard seeds.

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

Brown mustard has been used for centuries in India and Europe.

A dried Mexican pepper named 'rattle' because its seeds make noise when shaken.

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

A rare pepper from Oaxaca, Mexico, essential for traditional mole negro.

Garden cress has been grown since antiquity in Europe and the Middle East for its pungent seeds.

Ginger originates from Asia and has been used for centuries in cooking and drinks. Its flavor is spicy, fresh, and citrusy.

Sun-dried red pepper flakes, the foundation of Korean cuisine and kimchi.

Green mustard is used in Asia and Africa for both leaves and seeds.

Ground ginger is widely used in Asia, the Middle East, and Western baking.

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

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

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

Red galangal is a more pungent variety widely used in Asian cuisine.

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

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

Mustard seeds have been used since ancient times in Europe and Asia. Yellow mustard is milder than black mustard.