The Spice Route

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

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

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

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

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

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.

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

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.

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

Yuzu is a highly aromatic Japanese citrus.

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.

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

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

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.

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

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

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

Smoked tamarind is a modern variation with deep flavor.

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.

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

Wasabi is an iconic Japanese root.

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.