The Spice Route

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

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

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.

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

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.

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.

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.

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

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

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

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

Kampot pepper is a Cambodian PGI pepper renowned worldwide.

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.

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.

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

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.

Smoked ginger is a modern variation adding aromatic depth.

Smoked tamarind is a modern variation with deep flavor.

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

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