The Spice Route

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

Bird's eye chili is widely used in Africa and Asia.

Black ginger is a rare Asian variety with deeper, camphor-like notes.

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.

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

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

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

Kampot pepper is a Cambodian PGI pepper renowned worldwide.

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

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

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 ginger is a modern variation adding aromatic depth.

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

Wasabi is an iconic Japanese root.

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

Wild ginger grows naturally in parts of Asia and North America.

Wild mustard grows naturally in Europe and Asia.

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