The Spice Route

African basil is an aromatic variety with camphor-like and spicy notes, used in several African cuisines.

This pepper comes from wild plants in Central Africa.

Spicy, complex Ethiopian blend including chili, ginger, coriander, cardamom and fenugreek. Base for traditional Ethiopian stews.

Bird's eye chili is widely used in Africa and Asia.

Native to West Africa, the calabar bean was traditionally used in rituals, but culinary use is limited due to its toxicity.

Cumin is an ancient spice widely used across the Middle East, North Africa, India, and Mexico. Its flavor is warm and earthy.

Ethiopian cardamom is a traditional spice from East Africa.

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

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

Hibiscus is used in Africa, Asia, and Latin America for its tangy infusions.

Spicy Caribbean blend for Jamaican marinades. Combines allspice, thyme, Scotch bonnet pepper and warm spices.

Kola nut has been used in West Africa for centuries.

Ras el hanout is a complex North African blend—often with 20+ spices—especially associated with Moroccan cuisine.

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

Tamarind has been used for centuries in Africa and Asia.

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

Voatsiperifery is a wild pepper from Madagascar, hand-harvested.

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

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