The Spice Route

Also called Jamaica pepper, allspice is a Caribbean berry tasting like cinnamon, clove, and nutmeg combined.

Dried version of poblano pepper, ancho offers a fruity taste with raisin notes and mild heat. Base for Mexican mole sauces.

Annatto comes from the seeds of the achiote tree and has long been used in Latin America and the Caribbean to color and flavor foods.

Arbol chili is a traditional Mexican pepper, long and thin, valued for its clean heat.

Bois bandé comes from the Caribbean and is traditionally used in infusions and aromatic beverages.

Boldo is a South American plant traditionally used in infusions and as a herbal aromatic.

Louisiana Cajun blend combining paprika, garlic, onion, pepper and herbs. The zesty flavor typical of Creole and Cajun cuisine.

A dried Mexican pepper named 'rattle' because its seeds make noise when shaken.

Cayenne pepper is tied to the cuisines of the Americas and spread worldwide after early exploration. It brings clean, sharp heat.

A rare pepper from Oaxaca, Mexico, essential for traditional mole negro.

Native to the Americas, chili gets its heat from capsaicin. Thousands of varieties exist, from mild to blazing hot. Essential in Mexican, Indian and Asian cuisines.

Chiltepin is considered one of the oldest wild chilies in Mexico.

Smoked and dried jalapeño, chipotle has a deep smoky flavor with medium heat. Essential in Tex-Mex cuisine and barbecue sauces.

Creole spice blends originate from Caribbean and Louisiana cuisines.

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

Jalapeño peppers originate from Mexico and are widely used in Latin American cuisine.

Epazote is a traditional Mexican herb used since pre-Columbian times.

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

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

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

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

Originally from Amazonia but popularized in Yucatán, one of the world's hottest peppers.

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

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

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.

Mulato chili is a dried Mexican pepper related to poblano.

Negro chili is a Mexican pepper dried until dark, commonly used in mole sauces.

Nutmeg originates from the Banda Islands (Indonesia). It's a classic in European and Creole cooking, especially in creamy dishes.

Pasilla is a dried Mexican chili widely used in traditional sauces for its deep, slightly fruity notes.

Pequin chili is one of Mexico's traditional wild peppers.

Dried pink berries with a delicate, slightly peppery taste and fruity notes. Despite its name, it's not a true pepper but the fruit of Schinus molle, a South American tree.

Raw cacao nibs originate from Central America and have been used for millennia by pre-Columbian civilizations.

Quinoa is an ancestral plant from South America.

Sunflower seeds have been consumed for centuries in Europe and the Americas.

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

Serrano chili originates from the mountainous regions of Mexico.

Barbecue rubs originated in North America to season grilled meats.

Vanilla originated in Mexico and later spread to the Indian Ocean (Madagascar, Réunion). It's one of the most prized spices in baking.

White sage has been traditionally used in North America.

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

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