The Spice Route

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

Native to West Africa, the calabar bean was traditionally used in rituals, but culinary use is limited due to its toxicity.

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

Carob has been used since antiquity as a natural alternative to cacao.

Developed in South Carolina, this pepper was once the world's hottest according to Guinness World Records.

A dried Mexican pepper named 'rattle' because its seeds make noise when shaken.

Cassia cinnamon is mainly sourced from China and Southeast Asia. It's bolder than Ceylon cinnamon and widely used in baking and spice blends.

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.

Ceylon cinnamon comes from Sri Lanka and is known for its delicate, mild aroma.

Chamomile has been used since antiquity in Europe and the Middle East for infusions and light desserts.

A rare pepper from Oaxaca, Mexico, essential for traditional mole negro.

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.

Chiltepin is considered one of the oldest wild chilies in Mexico.

Chinese cardamom has been used for centuries in Asian cuisine and traditional medicine.

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.

Cinnamon flower is the floral bud of the cinnamon tree, used in Asia for its softer aroma than bark.

Native to the Maluku Islands (Indonesia), clove was once among the most valuable spices in the global spice trade.

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

Coriander root is widely used in Thai and Vietnamese cooking for its stronger flavor compared to leaves.

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.

Creole spice blends originate from Caribbean and Louisiana cuisines.

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.

Culinary lavender is cultivated in Provence and has been used to flavor desserts and savory dishes for centuries.

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.