The Spice Route

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.

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

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.

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.

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.

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

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.

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.

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

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

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.

Lemon thyme is an aromatic variety of Mediterranean thyme.

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.

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

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

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.

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.

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

This paprika combines heat with traditional smoking.

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

Smoked rosemary is a modern variation enhancing Mediterranean aroma.

Smoked paprika comes from Spain and is wood-smoked.

Smoked thyme is a modern variation of Mediterranean thyme.

Spanish paprika is known for its rich aroma.

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.

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.

Wild rosemary grows naturally around the Mediterranean basin.

Wild thyme grows naturally in Mediterranean regions.

Winter savory is more robust than summer savory.