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.

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

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

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

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

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

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

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

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

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

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

Tamarind has been used for centuries in Africa and Asia.

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.

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