The Spice Route

African basil is an aromatic variety with camphor-like and spicy notes, used in several African cuisines.

Common in India and the Middle East, ajwain tastes like thyme with a peppery edge.

Also called Jamaica pepper, allspice is a Caribbean berry tasting like cinnamon, clove, and nutmeg combined.

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.

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

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

Smokier and more camphor-like than green cardamom, black cardamom is widely used in North Indian cooking and rich slow-cooked dishes.

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.

Black turmeric is a rare variety traditionally used in India for its deep aroma.

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

Caraway has been used since antiquity in Central and Eastern Europe. Its flavor is cumin-like with an anise note.

A dried Mexican pepper named 'rattle' because its seeds make noise when shaken.

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.

Ceylon cinnamon comes from Sri Lanka and is known for its delicate, mild aroma.

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

Chinese cardamom has been used for centuries in Asian cuisine and traditional medicine.

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

Coriander root is widely used in Thai and Vietnamese cooking for its stronger flavor compared to leaves.

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.

Cumin is an ancient spice widely used across the Middle East, North Africa, India, and Mexico. Its flavor is warm and earthy.

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

Used in Southeast Asian and Indian cuisines, banana blossom adds unique texture to salads and curries.

Loomi is a dried lime from the Middle East, essential in Persian and Gulf cuisine.

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

Curry leaves are a cornerstone of South Indian and Sri Lankan cooking, used for centuries to flavor dishes.

Kaffir lime is widely used in Southeast Asia for its powerful, zesty aroma.

Native to Southeast Asia, kaffir lime leaves are prized for their intense citrus aroma.

Dried lime (loomi) is a traditional Middle Eastern ingredient used in stews and Persian rice dishes.

Lotus root has been used for centuries in Asia.

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

Nettle has been used since antiquity in Europe for food and infusions.

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.

Turmeric has been used for millennia in India and South Asia.

Epazote is a traditional Mexican herb used since pre-Columbian times.

Ethiopian cardamom is a traditional spice from East Africa.

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

Fermented turmeric comes from a traditional process that develops deeper, more complex flavors.

Fresh turmeric is commonly known as Indian saffron and used throughout Asia.

Galangal is a ginger-like rhizome widely used in Thailand, Indonesia, and Malaysia. Its aroma is more peppery and citrusy.

Garam masala is an Indian spice blend that varies by region and family, usually added toward the end of cooking.

Garden cress has been grown since antiquity in Europe and the Middle East for its pungent seeds.

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.

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

Green cardamom is a signature spice in Indian and Middle Eastern cuisines, and it's also popular in Scandinavian baking and spiced coffee traditions.

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

Green mustard is used in Asia and Africa for both leaves and seeds.

Cassia is a robust cinnamon variety widely used in Asia and spice blends.

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

Curry leaf is essential in South Indian cuisine.

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

Ground ginger is widely used in Asia, the Middle East, and Western baking.

Star anise comes from Asia and has long flavored infusions, desserts, and Asian cuisines. Ground form blends easily into recipes.

Hyssop is a Mediterranean herb used since antiquity.

Indian bay leaf (tej patta) comes from northern India and is a key ingredient in curries and biryanis.

Indian fennel is widely used in India and often served after meals as a digestive.

Kaffir lime zest is widely used in Southeast Asia for its powerful aroma.

Long coriander refers to elongated coriander seeds, offering a more citrusy and refined aroma than standard coriander.

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

Used in Europe before black pepper, long pepper originates from India and provides gentle, complex heat.

Lovage is an ancient European herb with a celery-like taste, used since antiquity.

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

Mugwort is an aromatic herb traditionally used in some regional cuisines and infusions. Its taste is herbal and slightly bitter.

Negro chili is a Mexican pepper dried until dark, commonly used in mole sauces.

Pasilla is a dried Mexican chili widely used in traditional sauces for its deep, slightly fruity notes.

Pink clove is harvested at an earlier stage, offering a softer, more floral flavor.

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

Ras el hanout is a complex North African blend—often with 20+ spices—especially associated with Moroccan cuisine.

Red galangal is a more pungent variety widely used in Asian cuisine.

Dried roasted garlic captures roasted garlic's mellow, caramel-like character in a shelf-stable form.

Royal cumin is a selected variety known for its superior aromatic intensity.

Saigon cinnamon (Vietnamese cassia) is prized for its high essential oil content and intense aroma.

Saigon cinnamon (Vietnamese cassia) is prized for its high essential oil content and intense aroma.

Sarawak pepper comes from Malaysia and is valued for its balance.

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

Smoked cardamom is a modern variation enhancing aromatic depth.

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

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.

Spanish paprika is known for its rich aroma.

Spanish saffron is among the world's most renowned, grown in Castilla-La Mancha.

Sprouted fenugreek is a traditional Indian ingredient, where germination enhances flavor and nutrients.

Star anise originates in Asia and is widely used in Chinese and Vietnamese cooking.

Thai lemongrass is essential in Southeast Asian cuisine.

Thyme is a Mediterranean herb used since ancient times to flavor dishes and help preserve foods.

Tiger grass is a traditional Asian plant used in local medicine and cooking.

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

Vietnamese coriander (rau ram) is widely used in Southeast Asia, offering a peppery, citrusy flavor.

White cumin has been used for millennia in the Middle East, India, and North Africa.

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

White turmeric is a lighter-colored variety used in Asia for its gentler, more herbal aroma.

Whole cassia bark is used as sticks to slowly infuse dishes and drinks.

Kaffir lime is an iconic citrus fruit from Southeast Asia.

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

Wild cinnamon refers to non-industrially harvested cinnamon with rustic, aromatic profiles.

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

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

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.

Winter savory is more robust than summer savory.

Yellow galangal is widely used in Thailand and Indonesia.

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