The Spice Route

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.

Acai comes from the Amazon and is commonly consumed as powder or dried berries in sweet preparations.

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.

Loomi is a dried lime from the Middle East, essential in Persian and Gulf cuisine.

Blackcurrant has been cultivated in Europe for centuries and valued for its intense fruity aroma in cooking and infusions.

Candied ginger is used in Asia and European baking for its sweet-spicy flavor.

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.

Citron is an ancient citrus used in Mediterranean and Middle Eastern cooking, prized for its aromatic peel.

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.

Elderberry has long been used in Europe for infusions and fruity preparations.

Finger lime comes from Australia. When dried, it concentrates its bright citrus acidity.

Hops have been used since the Middle Ages in Europe, mainly in beer brewing.

Jalapeño peppers originate from Mexico and are widely used in Latin American cuisine.

Jasmine has been used in Asia for centuries to flavor teas and desserts.

Kaffir lime is widely used in Southeast Asia for its powerful, zesty aroma.

Native to Southeast Asia, kaffir lime leaves are prized for their intense citrus aroma.

Dried lime (loomi) is a traditional Middle Eastern ingredient used in stews and Persian rice dishes.

Lotus root has been used for centuries in Asia.

Dried mandarin peel is used in Asia to flavor dishes and teas.

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.

Nettle has been used since antiquity in Europe for food and infusions.

Dried onion is used worldwide for convenience.

Used since antiquity in the Middle East and Mediterranean, orange blossom flavors pastries and drinks.

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.

Rosebuds have been used for centuries in the Middle East and Asia to perfume desserts and drinks.

Sage is a Mediterranean herb used since antiquity.

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

Dried shiso preserves the characteristic aromas of this Japanese herb.

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.

Turmeric has been used for millennia in India and South Asia.

Yuzu is a highly aromatic Japanese citrus.

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