The Spice Route

Originating from Aleppo, Syria, this chili is prized for its moderate heat and slightly fruity flavor.

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.

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

Black turmeric is a rare variety traditionally used in India for its deep aroma.

Chinese chives are an Asian herb with a stronger garlic-like flavor, widely used in Chinese cooking.

Coriander root is widely used in Thai and Vietnamese cooking for its stronger flavor compared to leaves.

Creole spice blends originate from Caribbean and Louisiana cuisines.

Curry herb is a Mediterranean aromatic plant whose aroma recalls curry.

Seeds associated with the curry tree are linked to South Asian culinary traditions and should not be confused with curry powder blends.

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

Loomi is a dried lime from the Middle East, essential in Persian and Gulf cuisine.

Curry leaves are a cornerstone of South Indian and Sri Lankan cooking, used for centuries to flavor dishes.

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.

Rosebuds have been used for centuries in the Middle East and Asia to perfume desserts and drinks.

Sage is a Mediterranean herb used since antiquity.

Dried shiso preserves the characteristic aromas of this Japanese herb.

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

Turmeric has been used for millennia in India and South Asia.

Fermented turmeric comes from a traditional process that develops deeper, more complex flavors.

Flax has been cultivated for millennia in Europe and Asia.

Fresh turmeric is commonly known as Indian saffron and used throughout Asia.

Garam masala is an Indian spice blend that varies by region and family, usually added toward the end of cooking.

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

Ground annatto is powdered annatto seed, convenient for quick mixing into rubs, marinades, and sauces.

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

Indian bay leaf (tej patta) comes from northern India and is a key ingredient in curries and biryanis.

Indian fennel is widely used in India and often served after meals as a digestive.

Iran is the world's leading producer of saffron.

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.

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

Nepal pepper refers to aromatic Himalayan pepper berries with fresh, complex notes.

Used since antiquity in Europe and the Middle East, poppy seeds add crunch and mild flavor.

Ras el hanout is a complex North African blend—often with 20+ spices—especially associated with Moroccan cuisine.

Dried roasted garlic captures roasted garlic's mellow, caramel-like character in a shelf-stable form.

Saffron is one of the world's most precious spices, made from crocus stigmas and cultivated since antiquity in Iran, Spain, and India.

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

Native to China, Sichuan pepper isn't a true pepper but a berry with citrusy, numbing notes.

Smoked paprika comes from Spain and is wood-smoked.

Smoked turmeric is made by smoking the root, adding a distinctive woody character.

Spanish paprika is known for its rich aroma.

Spanish saffron is among the world's most renowned, grown in Castilla-La Mancha.

Native to South Asia, turmeric is a rhizome used for centuries in Indian and other Asian cuisines.

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

White turmeric is a lighter-colored variety used in Asia for its gentler, more herbal aroma.

Wild garlic (often used similarly to ramsons depending on naming) is a foraged aromatic prized for its green garlic-like flavor.

Wild garlic is a European woodland plant valued for a gentler, more herbal garlic flavor. Dried, it becomes a convenient seasoning.

Wild saffron refers to non-cultivated varieties, extremely rare.

Yellow galangal is widely used in Thailand and Indonesia.