The Spice Route

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.

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.

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.

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

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

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.

Paprika with a good dose of heat, for those who like warmth along with color. Popular in goulash and spicy dishes.

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 thyme is an aromatic variety of Mediterranean thyme.

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.

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.

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

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.

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

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

Wild fennel grows naturally around the Mediterranean basin.