The Spice Route

Mace is the lacy aril surrounding nutmeg, native to the Banda Islands in Indonesia. It has a more delicate aroma than nutmeg.

Seeds of Prunus mahaleb, mahleb has a sweet fragrance reminiscent of a cherry-almond cross. Used in Greek and Middle Eastern pastries.

Mangosteen rind is used in Southeast Asia for its bitter, fruity notes.

Maqui berries come from South America (Chile) and are used dried or powdered mainly in sweet recipes.

Leaves of Origanum majorana, marjoram offers a more delicate aroma than oregano with sweet, floral notes. Perfect in stuffings and meat dishes.

Meadow cumin, or caraway, is used in Central Europe for its anise-like flavor.

Melon seeds are used in Asia and the Middle East.

Mexican oregano differs from Mediterranean oregano and is widely used in Mexican cuisine.

Widely used in French cuisine, tarragon is known for its delicate anise-like aroma.

Mexican vanilla is one of the oldest cultivated varieties.

Milkweed is a well-known North American plant. When used as an aromatic, it's typically in very specific traditional contexts.

Morita is a smoked jalapeño commonly used in Mexican cuisine.

Mountain anise refers to aromatic anise used traditionally in infusions and seasoning in some mountainous regions.

Mugwort is an aromatic herb traditionally used in some regional cuisines and infusions. Its taste is herbal and slightly bitter.

Mulato chili is a dried Mexican pepper related to poblano.

Myrtle berries are used in Mediterranean cooking, especially in Sardinia, with resinous and lightly peppery notes.