The Spice Route

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

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.

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

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

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

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.

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.

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

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

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

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