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.

Originating from Aleppo, Syria, this chili is prized for its moderate heat and slightly fruity flavor.

Dried version of poblano pepper, ancho offers a fruity taste with raisin notes and mild heat. Base for Mexican mole sauces.

Anise hyssop is a North American variety with an anise-like flavor.

Arugula has been cultivated since antiquity around the Mediterranean.

Dried resin of Ferula assa-foetida, asafoetida has a very strong, unpleasant raw odor that transforms into subtle garlic and onion flavor when cooked.

Spicy, complex Ethiopian blend including chili, ginger, coriander, cardamom and fenugreek. Base for traditional Ethiopian stews.

Black caraway is used in the Middle East and Central Asia.

Black cumin, or nigella, has been used since antiquity in the Middle East and Asia.

Black cumin has been used since antiquity in the Middle East and Asia.

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.

Unhulled version of sesame, black seeds have a more pronounced, earthy taste. Popular in Japanese cuisine for their decorative aspect.

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

Brown caraway has been used in Central Europe since the Middle Ages.

Buckwheat has been cultivated in Europe and Asia for centuries.

Louisiana Cajun blend combining paprika, garlic, onion, pepper and herbs. The zesty flavor typical of Creole and Cajun cuisine.

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

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.

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.

Chinese chives are an Asian herb with a stronger garlic-like flavor, widely used in Chinese cooking.

Traditional Chinese blend of five flavors: star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. Base for Cantonese marinades.

Smoked and dried jalapeño, chipotle has a deep smoky flavor with medium heat. Essential in Tex-Mex cuisine and barbecue sauces.

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

Cinnamon is a sweet and warm spice with sweet and woody notes. Essential in baking and comfort dishes.

Coriander flower is used fresh or dried for its delicate aroma, especially in Asian cuisine.

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.

Black pepper is one of the oldest spices in the world.

Cubeb is an aromatic Indonesian pepper once prized in Europe. It tastes peppery with a camphor-like edge.

Cubeb is an aromatic Indonesian pepper once popular in Europe.

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

Curry herb is a Mediterranean aromatic plant whose aroma recalls curry.

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

Dill pollen is a Nordic specialty prized for its intense yet delicate aroma.

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

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

Basil is a signature herb of Italian and Asian cuisines, known for its fresh, sweet aroma.

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

Chives are a mild allium herb widely used in Europe for their delicate onion-like flavor.

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

Dandelion has traditionally been used in Europe for culinary uses and infusions.

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.

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

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

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

Scallion has long been used in Europe and Asia for its mild onion-like flavor.

Tarragon is a classic French herb prized for its anise-like aroma.

Basil is a signature herb of Italian and Asian cuisines, known for its fresh, sweet aroma.

Crunchy Egyptian blend of roasted nuts, seeds and spices. Traditionally served with bread dipped in olive oil.

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

From France's Basque Country, Espelette pepper is known for mild heat and fruity aromas (often protected by designation in France).

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.

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

Flax has been cultivated for millennia in Europe and Asia.

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.

Native to Central Asia, garlic has been used for thousands of years across Mediterranean and Asian cuisines.

Garlic herb has been used in Europe and Asia as a gentler alternative to fresh garlic.

Garlic powder is dehydrated garlic, developed for long shelf life and convenience in modern cooking.

Seeds of Aframomum melegueta, grains of paradise have an intense aroma reminiscent of pepper, cardamom and ginger. Rediscovered African spice.

Granulated garlic is a coarser dehydrated form than powder, popular in dry rubs and seasoning blends.

Greek oregano is a Mediterranean herb emblematic of Greek cuisine.

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

Green nutmeg is harvested before full maturity for a fresher taste.

Green peppercorns are harvested unripe. They taste fresher and more herbal than black pepper, especially popular in pepper sauces.

Green Sichuan pepper is harvested earlier than red, offering a fresher, more citrus-forward profile.

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

Curry leaf is essential in South Indian cuisine.

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

Juniper has been used since the Middle Ages in Europe, especially for meats and spirits.

Root of Glycyrrhiza glabra, licorice offers a sweet, slightly bitter aroma. Used in both sweet preparations and some savory dishes.

Nigella has been used in the Middle East and India for millennia.

Pink peppercorns come from South America and are not true pepper.

Dried Mexican chili with smooth, shiny skin, guajillo offers a fruity, slightly tangy flavor with moderate heat. Excellent in salsas.

A classic blend from southern France, herbes de Provence usually combine thyme, rosemary, oregano, and savory.

Tulsi is a sacred plant in India, used for centuries in infusions and Ayurvedic cooking.

Paprika with a good dose of heat, for those who like warmth along with color. Popular in goulash and spicy dishes.

Spicy Caribbean blend for Jamaican marinades. Combines allspice, thyme, Scotch bonnet pepper and warm spices.

Female cones of Juniperus communis, juniper berries have a pungent, resinous flavor with woody, sweet notes. Essential for gin and sauerkraut.

Basil is a signature herb of Italian and Asian cuisines, known for its fresh, sweet aroma.

Lemon pepper is a modern blend combining black pepper and citrus.

Lemon thyme is an aromatic variety of Mediterranean thyme.

Stalks of Cymbopogon citratus, lemongrass has an intense, fresh citrus aroma. Pillar of Thai and Vietnamese cuisine, it flavors soups and curries.

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

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.

Mace is the lacy aril surrounding nutmeg, native to the Banda Islands in Indonesia. It has a more delicate aroma than nutmeg.

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.

Meadow cumin, or caraway, is used in Central Europe for its anise-like flavor.

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

Nepal pepper refers to aromatic Himalayan pepper berries with fresh, complex notes.

Also called "black seed" and sometimes (confusingly) "black cumin," nigella is used in the Middle East and South Asia. Its flavor is lightly peppery and toasted.

Nutmeg originates from the Banda Islands (Indonesia). It's a classic in European and Creole cooking, especially in creamy dishes.

Onion powder comes from dehydrated onions and is widely used in North American cooking and seasoning blends.

Widely used in Italy and Greece, oregano is a signature Mediterranean herb.

Papaya seeds are used in tropical cuisines.

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.

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

Dried pink berries with a delicate, slightly peppery taste and fruity notes. Despite its name, it's not a true pepper but the fruit of Schinus molle, a South American tree.

Used since antiquity in Europe and the Middle East, poppy seeds add crunch and mild flavor.

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

Purple shiso is a Japanese herb used in cuisine and garnishing.

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

Roasted dried onion is used to add sweet, toasted flavor.

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

Quinoa is an ancestral plant from South America.

Sunflower seeds have been consumed for centuries in Europe and the Americas.

Rosemary is a Mediterranean herb closely associated with roasting and grilling.

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

Sansho is a Japanese pepper related to Sichuan pepper, long used for its citrusy, numbing notes.

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

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

Sea fennel grows along European coasts and was used by sailors to prevent scurvy.

Japanese seven-spice blend including chili, Sichuan pepper, citrus zest and sesame seeds. Perfect on noodles and soups.

Native to China, Sichuan pepper isn't a true pepper but a berry with citrusy, numbing notes.

Smoked garlic is produced through smoking or aromatic drying and is prized for its BBQ-like depth.

Strongly associated with Spain (pimentón), smoked paprika is made from peppers that are dried and smoked, creating a deep, woody flavor.

Smoked pepper is a modern adaptation adding depth and character.

Smoked rosemary is a modern variation enhancing Mediterranean aroma.

Sumac is a Middle Eastern spice; the smoked version enhances its natural acidity.

Smoked paprika comes from Spain and is wood-smoked.

Smoked thyme is a modern variation of Mediterranean thyme.

Smoked turmeric is made by smoking the root, adding a distinctive woody character.

Barbecue rubs originated in North America to season grilled meats.

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

Widely used in the Levant, sumac is a tangy red spice made from dried berries—great as a lemony finishing touch.

Summer savory is a traditional Mediterranean herb.

Sweet fennel has been used since antiquity around the Mediterranean.

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

Sweet woodruff is a European herb traditionally used to perfume drinks, desserts, and infusions with a gentle herbal sweetness.

Indian blend for tandoor marinades, colored with paprika and chili. Perfect for chicken, lamb and grilled vegetables.

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

Thyme flower is harvested for its more delicate aroma than leaves.

Nepalese cousin of Sichuan pepper, Timut pepper stands out with pronounced grapefruit and passion fruit notes. Electrifying sensation on the palate.

Cultivated for thousands of years in Africa and Asia, sesame is widely used across Middle Eastern, Asian, and African cuisines.

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 Sarawak pepper comes from Malaysia and is valued for its gentle aroma.

Cultivated for thousands of years in Africa and Asia, sesame is widely used across Middle Eastern, Asian, and African cuisines.

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

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

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

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

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

Wild mint grows naturally in Europe and North America and has been used since antiquity.

Wild nigella has been used since antiquity in the Middle East.

"Wild pepper" can refer to various peppery berries foraged in different regions, often more aromatic and complex than standard pepper.

Wild rosemary grows naturally around the Mediterranean basin.

Wild thyme grows naturally in Mediterranean regions.

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

Za'atar is a Middle Eastern blend made of thyme, sumac, and sesame, widely used in Lebanon and Palestine.