The Spice Route

Originating from Aleppo, Syria, this chili is prized for its moderate heat and slightly fruity flavor.

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

Arugula has been cultivated since antiquity around the Mediterranean.

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

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.

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.

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.

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.

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

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

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

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

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.

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

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

Papaya seeds are used in tropical cuisines.

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

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.

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.

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

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.

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