The Spice Route

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.

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

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

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

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

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

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.

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

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.

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.