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.

Kencur is an aromatic rhizome native to Southeast Asia, widely used in Indonesian and Thai cuisine.

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

Bay leaf has been used since antiquity in Mediterranean cooking to flavor stews and broths.

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

Betel leaf is used in Southeast Asia to flavor dishes, infusions, and traditional preparations.

Bird's eye chili is widely used in Africa and Asia.

Bitter orange has been used since antiquity in Mediterranean cuisine to flavor liqueurs, desserts, and sweet-savory dishes.

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

Black ginger is a rare Asian variety with deeper, camphor-like notes.

Common in Indian cooking (tempering) and pickling, black mustard seeds are stronger than yellow mustard seeds.

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.

Brown mustard has been used for centuries in India and Europe.

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

Developed in South Carolina, this pepper was once the world's hottest according to Guinness World Records.

Cassia cinnamon is mainly sourced from China and Southeast Asia. It's bolder than Ceylon cinnamon and widely used in baking and spice blends.

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

Celery seeds have been used since antiquity in Europe and the Middle East for their strong, savory flavor.

A rare pepper from Oaxaca, Mexico, essential for traditional mole negro.

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.

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.

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

Native to the Maluku Islands (Indonesia), clove was once among the most valuable spices in the global spice trade.

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.

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.

Seeds associated with the curry tree are linked to South Asian culinary traditions and should not be confused with curry powder blends.

Dill pollen is a Nordic specialty prized for its intense yet delicate aroma.

Widely used in Northern and Eastern Europe, dill has a fresh anise-like aroma and is often paired with fish.

Blackcurrant has been cultivated in Europe for centuries and valued for its intense fruity aroma in cooking and infusions.

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

Chives are a mild allium herb widely used in Europe for their delicate onion-like flavor.

Finger lime comes from Australia. When dried, it concentrates its bright citrus acidity.

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

Amchoor is made from dried unripe mango and is used in Indian cooking to add tangy acidity.

Dried onion is used worldwide for convenience.

Parsley is a European herb used since ancient times, both as garnish and seasoning.

Scallion has long been used in Europe and Asia for its mild onion-like flavor.

Dried shiso preserves the characteristic aromas of this Japanese herb.

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

Yuzu is a highly aromatic Japanese citrus.

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.

Fenugreek has been used since antiquity in the Middle East and India. The seeds taste warm, slightly bitter, and nutty.

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

Garlic herb has been used in Europe and Asia as a gentler alternative to fresh garlic.

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

Native to India, Bhut Jolokia was once one of the hottest peppers in the world.

Ginger originates from Asia and has been used for centuries in cooking and drinks. Its flavor is spicy, fresh, and citrusy.

Sun-dried red pepper flakes, the foundation of Korean cuisine and kimchi.

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.

Used since antiquity in the Mediterranean, green anise is known for its sweet licorice aroma.

Green clove buds are harvested before full maturity, giving a fresher and more vegetal flavor.

Green nutmeg is harvested before full maturity for a fresher taste.

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

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

Ground clove is the powdered form of whole cloves, used for even distribution in recipes.

Widely used in Northern and Eastern Europe, dill has a fresh anise-like aroma and is often paired with fish.

Elderberry has been traditionally used in Europe for drinks and preparations.

Native to the Middle East and India, ground fenugreek is essential in traditional spice blends.

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.

Ground mace has been used for centuries in Europe and Asia.

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

Originally from Amazonia but popularized in Yucatán, one of the world's hottest peppers.

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

Hibiscus is used in Africa, Asia, and Latin America for its tangy infusions.

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.

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 peel has been used for centuries to flavor desserts and Mediterranean dishes.

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

Long nutmeg is a rare variety with an elongated shape and intense aroma.

Mace is the lacy aril surrounding nutmeg, native to the Banda Islands in Indonesia. It has a more delicate aroma than nutmeg.

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.

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

Milkweed is a well-known North American plant. When used as an aromatic, it's typically in very specific traditional contexts.

Morita is a smoked jalapeño commonly used in Mexican cuisine.

Mulato chili is a dried Mexican pepper related to poblano.

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.

Nutmeg flower, or mace, surrounds the nutmeg seed and offers a subtler aroma.

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.

Papaya seeds are used in tropical cuisines.

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.

Pequin chili is one of Mexico's traditional wild peppers.

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.

Pomegranate peel is used in some traditional cuisines for its bitterness and tannic notes.

Purple basil is a decorative and aromatic variety prized for its color and slightly spicy flavor.

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

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.

Saffron is one of the world's most precious spices, made from crocus stigmas and cultivated since antiquity in Iran, Spain, and India.

Scorpion chili originates from the Caribbean and is known for its extreme heat and fruity intensity.

Sea buckthorn is a hardy shrub found in colder regions of Europe and Asia. Its berries are known for a tangy, fruity taste.

Serrano chili originates from the mountainous regions of Mexico.

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

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

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

Galangal is an Asian root related to ginger, here smoked for added depth.

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.

Smoked nutmeg adds aromatic depth to this classic spice.

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

Smoked paprika comes from Spain and is wood-smoked.

Smoked tamarind is a modern variation with deep flavor.

Smoked vanilla is a modern variation adding depth and character.

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

Powder from dried sweet peppers with a fruity, slightly sweet taste. Adds color and flavor without heat. Essential in Hungarian and Spanish cuisine.

Tamarind has been used for centuries in Africa and Asia.

Tamarind concentrate is a reduced, more intense form.

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.

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

Native to South Asia, turmeric is a rhizome used for centuries in Indian and other Asian cuisines.

Wasabi is an iconic Japanese root.

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

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

Wild chervil grows naturally in Europe and has long been used as a delicate aromatic herb.

Wild clove comes from non-cultivated harvests, offering a more rustic and aromatic profile.

Wild fennel grows naturally around the Mediterranean basin.

Wild garlic (often used similarly to ramsons depending on naming) is a foraged aromatic prized for its green garlic-like flavor.

Wild garlic is a European woodland plant valued for a gentler, more herbal garlic flavor. Dried, it becomes a convenient seasoning.

Wild ginger grows naturally in parts of Asia and North America.

Asaret (sometimes referred to as wild ginger in certain contexts) has been used traditionally as an earthy, spicy aromatic.

Wild juniper grows naturally in Europe and is highly aromatic.

Wild lavender grows naturally in Mediterranean scrublands and offers a more intense fragrance.

Wild lovage grows naturally in Europe and offers a more rustic flavor than cultivated varieties.

Wild mace is a rarer variety with a more rustic aromatic profile.

Wild mint grows naturally in Europe and North America and has been used since antiquity.

Wild mustard grows naturally in Europe and Asia.

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

Mustard seeds have been used since ancient times in Europe and Asia. Yellow mustard is milder than black mustard.