The Spice Route

Also called Jamaica pepper, allspice is a Caribbean berry tasting like cinnamon, clove, and nutmeg combined.

Angelica has been used since the Middle Ages in Europe for culinary and medicinal purposes.

Anise hyssop is a North American variety with an anise-like flavor.

Bitter orange has been used since antiquity in Mediterranean cuisine to flavor liqueurs, desserts, and sweet-savory dishes.

Blackcurrant buds are used in French gastronomy for their intense vegetal and fruity aroma.

Blue anise is an anise variety with licorice-like notes, mainly used to flavor infusions, desserts, and some drinks.

Bourbon vanilla is mainly grown in Madagascar and the Indian Ocean region.

Carob has been used since antiquity as a natural alternative to cacao.

Cassia cinnamon is mainly sourced from China and Southeast Asia. It's bolder than Ceylon cinnamon and widely used in baking and spice blends.

Ceylon cinnamon comes from Sri Lanka and is known for its delicate, mild aroma.

Chamomile has been used since antiquity in Europe and the Middle East for infusions and light desserts.

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

Cinnamon flower is the floral bud of the cinnamon tree, used in Asia for its softer aroma than bark.

Native to the Maluku Islands (Indonesia), clove was once among the most valuable spices in the global spice trade.

Culinary lavender is cultivated in Provence and has been used to flavor desserts and savory dishes for centuries.

Dill pollen is a Nordic specialty prized for its intense yet delicate aroma.

Acai comes from the Amazon and is commonly consumed as powder or dried berries in sweet preparations.

Blackcurrant has been cultivated in Europe for centuries and valued for its intense fruity aroma in cooking and infusions.

Candied ginger is used in Asia and European baking for its sweet-spicy flavor.

Citron is an ancient citrus used in Mediterranean and Middle Eastern cooking, prized for its aromatic peel.

Dandelion has traditionally been used in Europe for culinary uses and infusions.

Elderberry has long been used in Europe for infusions and fruity preparations.

Finger lime comes from Australia. When dried, it concentrates its bright citrus acidity.

Jasmine has been used in Asia for centuries to flavor teas and desserts.

Dried mandarin peel is used in Asia to flavor dishes and teas.

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

Used since antiquity in the Middle East and Mediterranean, orange blossom flavors pastries and drinks.

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

Rosebuds have been used for centuries in the Middle East and Asia to perfume desserts and drinks.

Yuzu is a highly aromatic Japanese citrus.

Elderflower has been used in Europe to flavor traditional drinks and desserts.

Galangal is a ginger-like rhizome widely used in Thailand, Indonesia, and Malaysia. Its aroma is more peppery and citrusy.

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

Native to South America, tonka bean is prized for its unique aroma of vanilla, almond, and caramel.

Used since antiquity in the Mediterranean, green anise is known for its sweet licorice aroma.

Green cardamom is a signature spice in Indian and Middle Eastern cuisines, and it's also popular in Scandinavian baking and spiced coffee traditions.

Green cinnamon bark is harvested earlier, offering a fresher, more vegetal profile.

Green clove buds are harvested before full maturity, giving a fresher and more vegetal flavor.

Cassia is a robust cinnamon variety widely used in Asia and spice blends.

Ground clove is the powdered form of whole cloves, used for even distribution in recipes.

Elderberry has been traditionally used in Europe for drinks and preparations.

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

Ground mace has been used for centuries in Europe and Asia.

Pink peppercorns come from South America and are not true pepper.

Star anise comes from Asia and has long flavored infusions, desserts, and Asian cuisines. Ground form blends easily into recipes.

Hibiscus is used in Africa, Asia, and Latin America for its tangy infusions.

Iran is the world's leading producer of saffron.

Jasmine has long been used in Asia to flavor teas, desserts, and infusions.

Jasmine has long been used in Asia to flavor teas, desserts, and infusions.

Kampot pepper is a Cambodian PGI pepper renowned worldwide.

Kola nut has been used in West Africa for centuries.

Lemon peel has been used for centuries to flavor desserts and Mediterranean dishes.

Licorice wood has been used since antiquity in Europe and Asia to flavor infusions and desserts.

Licorice wood has been used since antiquity in Europe and Asia to flavor infusions and desserts.

Long nutmeg is a rare variety with an elongated shape and intense aroma.

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

Mace is the lacy aril surrounding nutmeg, native to the Banda Islands in Indonesia. It has a more delicate aroma than nutmeg.

Maqui berries come from South America (Chile) and are used dried or powdered mainly in sweet recipes.

Melon seeds are used in Asia and the Middle East.

Mexican vanilla is one of the oldest cultivated varieties.

Mountain anise refers to aromatic anise used traditionally in infusions and seasoning in some mountainous regions.

Nutmeg originates from the Banda Islands (Indonesia). It's a classic in European and Creole cooking, especially in creamy dishes.

Nutmeg flower, or mace, surrounds the nutmeg seed and offers a subtler aroma.

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

Pink clove is harvested at an earlier stage, offering a softer, more floral flavor.

Used since antiquity in Europe and the Middle East, poppy seeds add crunch and mild flavor.

Raw cacao nibs originate from Central America and have been used for millennia by pre-Columbian civilizations.

Rose hips have long been used in Europe for infusions, jams, and fruity preparations.

Saffron is one of the world's most precious spices, made from crocus stigmas and cultivated since antiquity in Iran, Spain, and India.

Saigon cinnamon (Vietnamese cassia) is prized for its high essential oil content and intense aroma.

Saigon cinnamon (Vietnamese cassia) is prized for its high essential oil content and intense aroma.

Sea buckthorn is a hardy shrub found in colder regions of Europe and Asia. Its berries are known for a tangy, fruity taste.

Sea fennel grows along European coasts and was used by sailors to prevent scurvy.

Traditional Jamaican pepper smoked over pimento wood, giving distinctive jerk flavor.

Smoked cinnamon is produced by smoking sticks or powder, adding a woody, distinctive dimension.

This cinnamon bark is smoked after harvest, adding woody depth to classic cinnamon.

Smoked nutmeg adds aromatic depth to this classic spice.

Smoked vanilla is a modern variation adding depth and character.

Spiced black tea is inspired by Asian chai traditions.

Rooibos originates from South Africa and is traditionally consumed as an infusion.

Star anise originates in Asia and is widely used in Chinese and Vietnamese cooking.

Star licorice is used in Asia for its intense anise-like aroma.

Sweet clover is a European plant with a scent reminiscent of vanilla and hay.

Sweet woodruff is a European herb traditionally used to perfume drinks, desserts, and infusions with a gentle herbal sweetness.

Tahitian vanilla is known for its floral and fruity aroma.

Tasmanian pepperberry comes from Australia with woody and fruity notes.

Vanilla originated in Mexico and later spread to the Indian Ocean (Madagascar, Réunion). It's one of the most prized spices in baking.

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

White cardamom is a bleached form of green cardamom, offering a milder, subtler aroma.

Whole cassia bark is used as sticks to slowly infuse dishes and drinks.

Wild anise refers to anise harvested or used in a more rustic/traditional way, commonly found in infusions and baking.

Wild cinnamon refers to non-industrially harvested cinnamon with rustic, aromatic profiles.

Wild lavender grows naturally in Mediterranean scrublands and offers a more intense fragrance.

Wild licorice grows naturally and has a more raw flavor.

Wild mint grows naturally in Europe and North America and has been used since antiquity.