The Spice Route

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

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.

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

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

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

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

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

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

Hyssop is a Mediterranean herb used since antiquity.

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.

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

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

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.

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

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

Wild lovage grows naturally in Europe and offers a more rustic flavor than cultivated varieties.

Winter savory is more robust than summer savory.