The Spice Route

Galangal is a ginger-like rhizome widely used in Thailand, Indonesia, and Malaysia. Its aroma is more peppery and citrusy.

Garam masala is an Indian spice blend that varies by region and family, usually added toward the end of cooking.

Garden cress has been grown since antiquity in Europe and the Middle East for its pungent seeds.

Native to Central Asia, garlic has been used for thousands of years across Mediterranean and Asian cuisines.

Garlic herb has been used in Europe and Asia as a gentler alternative to fresh garlic.

Garlic powder is dehydrated garlic, developed for long shelf life and convenience in modern cooking.

Native to India, Bhut Jolokia was once one of the hottest peppers in the world.

Ginger originates from Asia and has been used for centuries in cooking and drinks. Its flavor is spicy, fresh, and citrusy.

Sun-dried red pepper flakes, the foundation of Korean cuisine and kimchi.

Seeds of Aframomum melegueta, grains of paradise have an intense aroma reminiscent of pepper, cardamom and ginger. Rediscovered African spice.

Granulated garlic is a coarser dehydrated form than powder, popular in dry rubs and seasoning blends.

Native to South America, tonka bean is prized for its unique aroma of vanilla, almond, and caramel.

Greek oregano is a Mediterranean herb emblematic of Greek cuisine.

Used since antiquity in the Mediterranean, green anise is known for its sweet licorice aroma.

Green cardamom is a signature spice in Indian and Middle Eastern cuisines, and it's also popular in Scandinavian baking and spiced coffee traditions.

Green cinnamon bark is harvested earlier, offering a fresher, more vegetal profile.

Green clove buds are harvested before full maturity, giving a fresher and more vegetal flavor.

Green mustard is used in Asia and Africa for both leaves and seeds.

Green nutmeg is harvested before full maturity for a fresher taste.

Green peppercorns are harvested unripe. They taste fresher and more herbal than black pepper, especially popular in pepper sauces.

Green Sichuan pepper is harvested earlier than red, offering a fresher, more citrus-forward profile.

Ground annatto is powdered annatto seed, convenient for quick mixing into rubs, marinades, and sauces.

Cassia is a robust cinnamon variety widely used in Asia and spice blends.

Ground clove is the powdered form of whole cloves, used for even distribution in recipes.

Ground coriander is widely used worldwide for its warm, citrusy aroma.

Curry leaf is essential in South Indian cuisine.

Widely used in Northern and Eastern Europe, dill has a fresh anise-like aroma and is often paired with fish.

Elderberry has been traditionally used in Europe for drinks and preparations.

Native to the Middle East and India, ground fenugreek is essential in traditional spice blends.

Ground ginger is widely used in Asia, the Middle East, and Western baking.

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

Root of Glycyrrhiza glabra, licorice offers a sweet, slightly bitter aroma. Used in both sweet preparations and some savory dishes.

Ground mace has been used for centuries in Europe and Asia.

Nigella has been used in the Middle East and India for millennia.

Pink peppercorns come from South America and are not true pepper.

Star anise comes from Asia and has long flavored infusions, desserts, and Asian cuisines. Ground form blends easily into recipes.

Dried Mexican chili with smooth, shiny skin, guajillo offers a fruity, slightly tangy flavor with moderate heat. Excellent in salsas.