The Spice Route

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

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

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.

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

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

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

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

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

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

Smoked cardamom is a modern variation enhancing aromatic depth.

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

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

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

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