The Spice Route

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

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.

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.

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.

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

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

Traditional Chinese blend of five flavors: star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. Base for Cantonese marinades.

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

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

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.

Yuzu is a highly aromatic Japanese citrus.

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.

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.

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.

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

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.

Nepal pepper refers to aromatic Himalayan pepper berries with fresh, complex notes.

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

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

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

Smoked ginger is a modern variation adding aromatic depth.

Smoked tamarind is a modern variation with deep flavor.

Tamarind has been used for centuries in Africa and Asia.

Tamarind concentrate is a reduced, more intense form.

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

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

Wild mustard grows naturally in Europe and Asia.

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