The Spice Route

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

This pepper comes from wild plants in Central Africa.

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.

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

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

Andaliman pepper comes from Sumatra and belongs to the Sichuan-type pepper family.

Angelica has been used since the Middle Ages in Europe for culinary and medicinal purposes.

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

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.

Arbol chili is a traditional Mexican pepper, long and thin, valued for its clean heat.

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

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.