The Spice Route

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

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

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.

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.

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

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

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

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.

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 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.

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

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

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

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.

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

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.

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.

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

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 paprika comes from Spain and is wood-smoked.

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

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

Wild fennel grows naturally around the Mediterranean basin.

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

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

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.