The Spice Route

Walnut bark has been traditionally used for its bitter, woody notes.

Wasabi is an iconic Japanese root.

White cardamom is a bleached form of green cardamom, offering a milder, subtler aroma.

White cumin has been used for millennia in the Middle East, India, and North Africa.

White pepper comes from the same berries as black pepper but is de-husked. It's milder and visually discreet in light sauces.

White sage has been traditionally used in North America.

White Sarawak pepper comes from Malaysia and is valued for its gentle aroma.

Cultivated for thousands of years in Africa and Asia, sesame is widely used across Middle Eastern, Asian, and African cuisines.

White turmeric is a lighter-colored variety used in Asia for its gentler, more herbal aroma.

Whole cassia bark is used as sticks to slowly infuse dishes and drinks.

Kaffir lime is an iconic citrus fruit from Southeast Asia.

Wild anise refers to anise harvested or used in a more rustic/traditional way, commonly found in infusions and baking.

Wild chervil grows naturally in Europe and has long been used as a delicate aromatic herb.

Wild cinnamon refers to non-industrially harvested cinnamon with rustic, aromatic profiles.

Wild clove comes from non-cultivated harvests, offering a more rustic and aromatic profile.

Wild fennel grows naturally around the Mediterranean basin.

Wild garlic (often used similarly to ramsons depending on naming) is a foraged aromatic prized for its green garlic-like flavor.

Wild garlic is a European woodland plant valued for a gentler, more herbal garlic flavor. Dried, it becomes a convenient seasoning.

Wild ginger grows naturally in parts of Asia and North America.

Asaret (sometimes referred to as wild ginger in certain contexts) has been used traditionally as an earthy, spicy aromatic.

Wild juniper grows naturally in Europe and is highly aromatic.

Wild lavender grows naturally in Mediterranean scrublands and offers a more intense fragrance.

Wild licorice grows naturally and has a more raw flavor.

Wild lovage grows naturally in Europe and offers a more rustic flavor than cultivated varieties.

Wild mace is a rarer variety with a more rustic aromatic profile.

Wild mint grows naturally in Europe and North America and has been used since antiquity.

Wild mustard grows naturally in Europe and Asia.

Wild nigella has been used since antiquity in the Middle East.

"Wild pepper" can refer to various peppery berries foraged in different regions, often more aromatic and complex than standard pepper.

Wild rosemary grows naturally around the Mediterranean basin.

Wild saffron refers to non-cultivated varieties, extremely rare.

Wild thyme grows naturally in Mediterranean regions.

Winter savory is more robust than summer savory.