The Spice Route

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

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

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

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.

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

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.

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.

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

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

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.

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.

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.

Melon seeds are used in Asia and the Middle East.

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.

Spiced black tea is inspired by Asian chai traditions.

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.

Thai lemongrass is essential in Southeast Asian cuisine.

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

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 ginger grows naturally in parts of Asia and North America.