The Spice Route

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

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

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

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

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.

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.

Lotus root has been used for centuries in Asia.

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.

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.

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.

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 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.

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.

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

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.

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

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

Thai lemongrass is essential in Southeast Asian cuisine.

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 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.

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.