The Spice Route

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.

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.

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.

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

Creole spice blends originate from Caribbean and Louisiana cuisines.

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

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

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

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.

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

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.

Barbecue rubs originated in North America to season grilled meats.

White sage has been traditionally used in North America.