The Spice Route

African basil is an aromatic variety with camphor-like and spicy notes, used in several African cuisines.

This pepper comes from wild plants in Central Africa.

Also called Jamaica pepper, allspice is a Caribbean berry tasting like cinnamon, clove, and nutmeg combined.

Dried version of poblano pepper, ancho offers a fruity taste with raisin notes and mild heat. Base for Mexican mole sauces.

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

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.

Arbol chili is a traditional Mexican pepper, long and thin, valued for its clean heat.

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

Spicy, complex Ethiopian blend including chili, ginger, coriander, cardamom and fenugreek. Base for traditional Ethiopian stews.

Smokier and more camphor-like than green cardamom, black cardamom is widely used in North Indian cooking and rich slow-cooked dishes.

Black cumin, or nigella, has been used since antiquity in the Middle East and Asia.

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

Black paprika is a deeply smoked variation.

Native to India's Malabar Coast, black pepper has been one of the most traded spices in history, adding warmth and aromatic heat.

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

Blackcurrant buds are used in French gastronomy for their intense vegetal and fruity aroma.

Louisiana Cajun blend combining paprika, garlic, onion, pepper and herbs. The zesty flavor typical of Creole and Cajun cuisine.

Cayenne pepper is tied to the cuisines of the Americas and spread worldwide after early exploration. It brings clean, sharp heat.

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.

Chiltepin is considered one of the oldest wild chilies in Mexico.

Chinese cardamom has been used for centuries in Asian cuisine and traditional medicine.

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

Smoked and dried jalapeño, chipotle has a deep smoky flavor with medium heat. Essential in Tex-Mex cuisine and barbecue sauces.

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

Cinnamon is a sweet and warm spice with sweet and woody notes. Essential in baking and comfort dishes.

Coriander has been grown since ancient times. The seeds taste warmer and more citrusy than the fresh leaves.

Coriander has been grown since ancient times. The seeds taste warmer and more citrusy than the fresh leaves.

Black pepper is one of the oldest spices in the world.

Creole spice blends originate from Caribbean and Louisiana cuisines.

Cubeb is an aromatic Indonesian pepper once prized in Europe. It tastes peppery with a camphor-like edge.

Cubeb is an aromatic Indonesian pepper once popular in Europe.

Culinary lavender is cultivated in Provence and has been used to flavor desserts and savory dishes for centuries.

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

Chervil is a classic French herb, used fresh or dried.

Jalapeño peppers originate from Mexico and are widely used in Latin American cuisine.

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

Sage is a Mediterranean herb used since antiquity.

Tarragon is a classic French herb prized for its anise-like aroma.

Crunchy Egyptian blend of roasted nuts, seeds and spices. Traditionally served with bread dipped in olive oil.

From France's Basque Country, Espelette pepper is known for mild heat and fruity aromas (often protected by designation in France).

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

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

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

Garlic powder is dehydrated garlic, developed for long shelf life and convenience in modern cooking.

Seeds of Aframomum melegueta, grains of paradise have an intense aroma reminiscent of pepper, cardamom and ginger. Rediscovered African spice.

Granulated garlic is a coarser dehydrated form than powder, popular in dry rubs and seasoning blends.

Greek oregano is a Mediterranean herb emblematic of Greek cuisine.

Green peppercorns are harvested unripe. They taste fresher and more herbal than black pepper, especially popular in pepper sauces.

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.

Ground coriander is widely used worldwide for its warm, citrusy aroma.

Juniper has been used since the Middle Ages in Europe, especially for meats and spirits.

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

Dried Mexican chili with smooth, shiny skin, guajillo offers a fruity, slightly tangy flavor with moderate heat. Excellent in salsas.

A classic blend from southern France, herbes de Provence usually combine thyme, rosemary, oregano, and savory.

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

Hungarian paprika is emblematic of Central European cuisine.

Hyssop is a Mediterranean herb used since antiquity.

Java pepper is grown in Indonesia and has a straightforward heat.

Spicy Caribbean blend for Jamaican marinades. Combines allspice, thyme, Scotch bonnet pepper and warm spices.

Female cones of Juniperus communis, juniper berries have a pungent, resinous flavor with woody, sweet notes. Essential for gin and sauerkraut.

Kampot pepper is a Cambodian PGI pepper renowned worldwide.

Lemon pepper is a modern blend combining black pepper and citrus.

Lemon thyme is an aromatic variety of Mediterranean thyme.

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

Long coriander refers to elongated coriander seeds, offering a more citrusy and refined aroma than standard coriander.

Used in Europe before black pepper, long pepper originates from India and provides gentle, complex heat.

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.

Meadow cumin, or caraway, is used in Central Europe for its anise-like flavor.

Mexican oregano differs from Mediterranean oregano and is widely used in Mexican cuisine.

Widely used in French cuisine, tarragon is known for its delicate anise-like aroma.

Morita is a smoked jalapeño commonly used in Mexican cuisine.

Mugwort is an aromatic herb traditionally used in some regional cuisines and infusions. Its taste is herbal and slightly bitter.

Myrtle berries are used in Mediterranean cooking, especially in Sardinia, with resinous and lightly peppery notes.

Negro chili is a Mexican pepper dried until dark, commonly used in mole sauces.

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

Onion powder comes from dehydrated onions and is widely used in North American cooking and seasoning blends.

Widely used in Italy and Greece, oregano is a signature Mediterranean herb.

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.

Pasilla is a dried Mexican chili widely used in traditional sauces for its deep, slightly fruity notes.

Dried pink berries with a delicate, slightly peppery taste and fruity notes. Despite its name, it's not a true pepper but the fruit of Schinus molle, a South American tree.

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

Red juniper is a rare variety offering a fruitier profile than classic juniper.

Red peppercorn is black pepper harvested at full ripeness.

Roasted dried onion is used to add sweet, toasted flavor.

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

Rosemary is a Mediterranean herb closely associated with roasting and grilling.

Royal cumin is a selected variety known for its superior aromatic intensity.

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

Sarawak pepper comes from Malaysia and is valued for its balance.

An ancient Mediterranean herb, savory is often used with legumes and meats.

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

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

Traditional Jamaican pepper smoked over pimento wood, giving distinctive jerk flavor.

Smoked cardamom is a modern variation enhancing aromatic depth.

Cubeb has been used since the Middle Ages; the smoked version enhances its character.

Smoked garlic is produced through smoking or aromatic drying and is prized for its BBQ-like depth.

Smoked ginger is a modern variation adding aromatic depth.

This paprika combines heat with traditional smoking.

Mace is the outer covering of nutmeg. The smoked version adds extra depth.

Strongly associated with Spain (pimentón), smoked paprika is made from peppers that are dried and smoked, creating a deep, woody flavor.

Smoked pepper is a modern adaptation adding depth and character.

Smoked rosemary is a modern variation enhancing Mediterranean aroma.

Sumac is a Middle Eastern spice; the smoked version enhances its natural acidity.

Smoked paprika comes from Spain and is wood-smoked.

Smoked tamarind is a modern variation with deep flavor.

Smoked thyme is a modern variation of Mediterranean thyme.

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

Spanish paprika is known for its rich aroma.

Barbecue rubs originated in North America to season grilled meats.

Widely used in the Levant, sumac is a tangy red spice made from dried berries—great as a lemony finishing touch.

Summer savory is a traditional Mediterranean herb.

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.

Indian blend for tandoor marinades, colored with paprika and chili. Perfect for chicken, lamb and grilled vegetables.

Tasmanian pepperberry comes from Australia with woody and fruity notes.

Premium black pepper variety from India's Malabar coast, berries ripened longer on the vine.

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

Thyme flower is harvested for its more delicate aroma than leaves.

Nepalese cousin of Sichuan pepper, Timut pepper stands out with pronounced grapefruit and passion fruit notes. Electrifying sensation on the palate.

Voatsiperifery is a wild pepper from Madagascar, hand-harvested.

White cumin has been used for millennia in the Middle East, India, and North Africa.

White pepper comes from the same berries as black pepper but is de-husked. It's milder and visually discreet in light sauces.

White sage has been traditionally used in North America.

White Sarawak pepper comes from Malaysia and is valued for its gentle aroma.

Wild juniper grows naturally in Europe and is highly aromatic.

"Wild pepper" can refer to various peppery berries foraged in different regions, often more aromatic and complex than standard pepper.

Wild rosemary grows naturally around the Mediterranean basin.

Wild thyme grows naturally in Mediterranean regions.

Winter savory is more robust than summer savory.

Za'atar is a Middle Eastern blend made of thyme, sumac, and sesame, widely used in Lebanon and Palestine.