The Spice Route

African basil is an aromatic variety with camphor-like and spicy notes, used in several African cuisines.

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.

Bois bandé comes from the Caribbean and is traditionally used in infusions and aromatic beverages.

Betel leaf is used in Southeast Asia to flavor dishes, infusions, and traditional preparations.

Birch bark has been traditionally used in Nordic regions for its woody, resinous notes.

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

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.

Boldo is a South American plant traditionally used in infusions and as a herbal aromatic.

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.

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.

Hops have been used since the Middle Ages in Europe, mainly in beer brewing.

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

Dried lime (loomi) is a traditional Middle Eastern ingredient used in stews and Persian rice dishes.

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.

Nettle has been used since antiquity in Europe for food and infusions.

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.

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

Ethiopian cardamom is a traditional spice from East Africa.

Bhringraj is an Ayurvedic plant from India, traditionally used in infusions and mild herbal preparations.

Common in Mediterranean cooking, fennel has a gentle anise-like flavor. Its seeds are used in savory dishes and teas.

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

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.

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.

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.

Tulsi is a sacred plant in India, used for centuries in infusions and Ayurvedic cooking.

Hyssop is a Mediterranean herb used since antiquity.

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.

Kola nut has been used in West Africa for centuries.

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.

Mangosteen rind is used in Southeast Asia for its bitter, fruity notes.

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.

Milkweed is a well-known North American plant. When used as an aromatic, it's typically in very specific traditional contexts.

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

Mugwort is an aromatic herb traditionally used in some regional cuisines and infusions. Its taste is herbal and slightly bitter.

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

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

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.

Senna has been traditionally used in herbal medicine.

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.

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.

Thai lemongrass is essential in Southeast Asian cuisine.

Tiger grass is a traditional Asian plant used in local medicine and cooking.

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

Walnut bark has been traditionally used for its bitter, woody notes.

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

White sage has been traditionally used in North America.

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 ginger grows naturally in parts of Asia and North America.

Asaret (sometimes referred to as wild ginger in certain contexts) has been used traditionally as an earthy, spicy aromatic.

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.