The Spice Route

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

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.

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.

Jasmine has been used in Asia for centuries to flavor teas and desserts.

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

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.

Flax has been cultivated for millennia in Europe and Asia.

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

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

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.

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.

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.

Yellow galangal is widely used in Thailand and Indonesia.