The Spice Route

Bois bandé comes from the Caribbean and is traditionally used in infusions and aromatic beverages.

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

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

Betel leaf is used in Southeast Asia to flavor dishes, infusions, and traditional preparations.

Birch bark has been traditionally used in Nordic regions for its woody, resinous notes.

Bird's eye chili is widely used in Africa and Asia.

Bitter orange has been used since antiquity in Mediterranean cuisine to flavor liqueurs, desserts, and sweet-savory dishes.

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

Smokier and more camphor-like than green cardamom, black cardamom is widely used in North Indian cooking and rich slow-cooked dishes.

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.

Black garlic is made by slowly fermenting garlic, popularized in Asia and embraced by modern cooking.

Black ginger is a rare Asian variety with deeper, camphor-like notes.

Common in Indian cooking (tempering) and pickling, black mustard seeds are stronger than yellow mustard seeds.

Black paprika is a deeply smoked variation.

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.

Blackcurrant buds are used in French gastronomy for their intense vegetal and fruity aroma.

Blue anise is an anise variety with licorice-like notes, mainly used to flavor infusions, desserts, and some drinks.

Boldo is a South American plant traditionally used in infusions and as a herbal aromatic.

Bourbon vanilla is mainly grown in Madagascar and the Indian Ocean region.

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

Brown mustard has been used for centuries in India and Europe.

Buckwheat has been cultivated in Europe and Asia for centuries.