The Spice Route

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

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

Annatto comes from the seeds of the achiote tree and has long been used in Latin America and the Caribbean to color and flavor foods.

Dried resin of Ferula assa-foetida, asafoetida has a very strong, unpleasant raw odor that transforms into subtle garlic and onion flavor when cooked.

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

Black garlic is made by slowly fermenting garlic, popularized in Asia and embraced by modern cooking.

Native to India's Malabar Coast, black pepper has been one of the most traded spices in history, adding warmth and aromatic heat.

Unhulled version of sesame, black seeds have a more pronounced, earthy taste. Popular in Japanese cuisine for their decorative aspect.

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

Louisiana Cajun blend combining paprika, garlic, onion, pepper and herbs. The zesty flavor typical of Creole and Cajun cuisine.

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.

Traditional Chinese blend of five flavors: star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. Base for Cantonese marinades.

Smoked and dried jalapeño, chipotle has a deep smoky flavor with medium heat. Essential in Tex-Mex cuisine and barbecue sauces.

Cinnamon is a sweet and warm spice with sweet and woody notes. Essential in baking and comfort dishes.

Coriander flower is used fresh or dried for its delicate aroma, especially in Asian cuisine.

Creole spice blends originate from Caribbean and Louisiana cuisines.

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

Widely used in Northern and Eastern Europe, dill has a fresh anise-like aroma and is often paired with fish.

Basil is a signature herb of Italian and Asian cuisines, known for its fresh, sweet aroma.

Chervil is a classic French herb, used fresh or dried.

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

Kaffir lime is widely used in Southeast Asia for its powerful, zesty aroma.

Native to Southeast Asia, kaffir lime leaves are prized for their intense citrus aroma.

Parsley is a European herb used since ancient times, both as garnish and seasoning.

Tarragon is a classic French herb prized for its anise-like aroma.

Basil is a signature herb of Italian and Asian cuisines, known for its fresh, sweet aroma.

Yuzu is a highly aromatic Japanese citrus.

Crunchy Egyptian blend of roasted nuts, seeds and spices. Traditionally served with bread dipped in olive oil.

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

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

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

Native to Central Asia, garlic has been used for thousands of years across Mediterranean and Asian cuisines.

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

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.

Widely used in Northern and Eastern Europe, dill has a fresh anise-like aroma and is often paired with fish.

Root of Glycyrrhiza glabra, licorice offers a sweet, slightly bitter aroma. Used in both sweet preparations and some savory dishes.

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

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.

Female cones of Juniperus communis, juniper berries have a pungent, resinous flavor with woody, sweet notes. Essential for gin and sauerkraut.

Kaffir lime zest is widely used in Southeast Asia for its powerful aroma.

Kampot pepper is a Cambodian PGI pepper renowned worldwide.

Basil is a signature herb of Italian and Asian cuisines, known for its fresh, sweet aroma.

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

Lemon pepper is a modern blend combining black pepper and citrus.

Lemon thyme is an aromatic variety of Mediterranean thyme.

Stalks of Cymbopogon citratus, lemongrass has an intense, fresh citrus aroma. Pillar of Thai and Vietnamese cuisine, it flavors soups and curries.

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

Seeds of Prunus mahaleb, mahleb has a sweet fragrance reminiscent of a cherry-almond cross. Used in Greek and Middle Eastern pastries.

Leaves of Origanum majorana, marjoram offers a more delicate aroma than oregano with sweet, floral notes. Perfect in stuffings and meat dishes.

Widely used in French cuisine, tarragon is known for its delicate anise-like aroma.

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

Paprika is a mild to moderately spicy spice made from dried and ground red peppers. Its taste ranges from sweet and fruity to smoky and intense depending on its preparation.

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

Dried pink berries with a delicate, slightly peppery taste and fruity notes. Despite its name, it's not a true pepper but the fruit of Schinus molle, a South American tree.

Red peppercorn is black pepper harvested at full ripeness.

Sansho is a Japanese pepper related to Sichuan pepper, long used for its citrusy, numbing notes.

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

Japanese seven-spice blend including chili, Sichuan pepper, citrus zest and sesame seeds. Perfect on noodles and soups.

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

Smoked tamarind is a modern variation with deep flavor.

Widely used in the Levant, sumac is a tangy red spice made from dried berries—great as a lemony finishing touch.

Sweet fennel has been used since antiquity around the Mediterranean.

Powder from dried sweet peppers with a fruity, slightly sweet taste. Adds color and flavor without heat. Essential in Hungarian and Spanish cuisine.

Tahitian vanilla is known for its floral and fruity aroma.

Indian blend for tandoor marinades, colored with paprika and chili. Perfect for chicken, lamb and grilled vegetables.

Thyme is a Mediterranean herb used since ancient times to flavor dishes and help preserve foods.

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

Cultivated for thousands of years in Africa and Asia, sesame is widely used across Middle Eastern, Asian, and African cuisines.

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

Vietnamese coriander (rau ram) is widely used in Southeast Asia, offering a peppery, citrusy flavor.

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

Wasabi is an iconic Japanese root.

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.

Cultivated for thousands of years in Africa and Asia, sesame is widely used across Middle Eastern, Asian, and African cuisines.

Wild chervil grows naturally in Europe and has long been used as a delicate aromatic herb.

Wild fennel grows naturally around the Mediterranean basin.

"Wild pepper" can refer to various peppery berries foraged in different regions, often more aromatic and complex than standard pepper.