The Spice Route

Saffron is one of the world's most precious spices, made from crocus stigmas and cultivated since antiquity in Iran, Spain, and India.

Saigon cinnamon (Vietnamese cassia) is prized for its high essential oil content and intense aroma.

Saigon cinnamon (Vietnamese cassia) is prized for its high essential oil content and intense aroma.

Sansho is a Japanese pepper related to Sichuan pepper, long used for its citrusy, numbing notes.

Sarawak pepper comes from Malaysia and is valued for its balance.

An ancient Mediterranean herb, savory is often used with legumes and meats.

Scorpion chili originates from the Caribbean and is known for its extreme heat and fruity intensity.

Sea buckthorn is a hardy shrub found in colder regions of Europe and Asia. Its berries are known for a tangy, fruity taste.

Sea fennel grows along European coasts and was used by sailors to prevent scurvy.

Senna has been traditionally used in herbal medicine.

Serrano chili originates from the mountainous regions of Mexico.

Japanese seven-spice blend including chili, Sichuan pepper, citrus zest and sesame seeds. Perfect on noodles and soups.

Native to China, Sichuan pepper isn't a true pepper but a berry with citrusy, numbing notes.

Traditional Jamaican pepper smoked over pimento wood, giving distinctive jerk flavor.

Smoked cardamom is a modern variation enhancing aromatic depth.

Smoked cinnamon is produced by smoking sticks or powder, adding a woody, distinctive dimension.

This cinnamon bark is smoked after harvest, adding woody depth to classic cinnamon.

Cubeb has been used since the Middle Ages; the smoked version enhances its character.

Galangal is an Asian root related to ginger, here smoked for added depth.

Smoked garlic is produced through smoking or aromatic drying and is prized for its BBQ-like depth.

Smoked ginger is a modern variation adding aromatic depth.

This paprika combines heat with traditional smoking.

Mace is the outer covering of nutmeg. The smoked version adds extra depth.

Smoked nutmeg adds aromatic depth to this classic spice.

Strongly associated with Spain (pimentón), smoked paprika is made from peppers that are dried and smoked, creating a deep, woody flavor.

Smoked pepper is a modern adaptation adding depth and character.

Smoked rosemary is a modern variation enhancing Mediterranean aroma.

Sumac is a Middle Eastern spice; the smoked version enhances its natural acidity.

Smoked paprika comes from Spain and is wood-smoked.

Smoked tamarind is a modern variation with deep flavor.

Smoked thyme is a modern variation of Mediterranean thyme.

Smoked turmeric is made by smoking the root, adding a distinctive woody character.

Smoked vanilla is a modern variation adding depth and character.

Spanish paprika is known for its rich aroma.

Spanish saffron is among the world's most renowned, grown in Castilla-La Mancha.

Spiced black tea is inspired by Asian chai traditions.

Rooibos originates from South Africa and is traditionally consumed as an infusion.

Barbecue rubs originated in North America to season grilled meats.

Sprouted fenugreek is a traditional Indian ingredient, where germination enhances flavor and nutrients.

Star anise originates in Asia and is widely used in Chinese and Vietnamese cooking.

Star licorice is used in Asia for its intense anise-like aroma.

Widely used in the Levant, sumac is a tangy red spice made from dried berries—great as a lemony finishing touch.

Summer savory is a traditional Mediterranean herb.

Sweet clover is a European plant with a scent reminiscent of vanilla and hay.

Sweet fennel has been used since antiquity around the Mediterranean.

Powder from dried sweet peppers with a fruity, slightly sweet taste. Adds color and flavor without heat. Essential in Hungarian and Spanish cuisine.

Sweet woodruff is a European herb traditionally used to perfume drinks, desserts, and infusions with a gentle herbal sweetness.