The Spice Route

Andaliman pepper comes from Sumatra and belongs to the Sichuan-type pepper family.

Kencur is an aromatic rhizome native to Southeast Asia, widely used in Indonesian and Thai cuisine.

Dried resin of Ferula assa-foetida, asafoetida has a very strong, unpleasant raw odor that transforms into subtle garlic and onion flavor when cooked.

Betel leaf is used in Southeast Asia to flavor dishes, infusions, and traditional preparations.

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

Black caraway is used in the Middle East and Central Asia.

Black cumin, or nigella, has been used since antiquity in the Middle East and Asia.

Black cumin has been used since antiquity in the Middle East and Asia.

Black garlic is made by slowly fermenting garlic, popularized in Asia and embraced by modern cooking.

Black ginger is a rare Asian variety with deeper, camphor-like notes.

Unhulled version of sesame, black seeds have a more pronounced, earthy taste. Popular in Japanese cuisine for their decorative aspect.

Buckwheat has been cultivated in Europe and Asia for centuries.

Cassia cinnamon is mainly sourced from China and Southeast Asia. It's bolder than Ceylon cinnamon and widely used in baking and spice blends.

Chinese cardamom has been used for centuries in Asian cuisine and traditional medicine.

Chinese chives are an Asian herb with a stronger garlic-like flavor, widely used in Chinese cooking.

Traditional Chinese blend of five flavors: star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. Base for Cantonese marinades.

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

Cinnamon is a sweet and warm spice with sweet and woody notes. Essential in baking and comfort dishes.

Cinnamon flower is the floral bud of the cinnamon tree, used in Asia for its softer aroma than bark.

Coriander flower is used fresh or dried for its delicate aroma, especially in Asian cuisine.

Coriander root is widely used in Thai and Vietnamese cooking for its stronger flavor compared to leaves.

Seeds associated with the curry tree are linked to South Asian culinary traditions and should not be confused with curry powder blends.

Used in Southeast Asian and Indian cuisines, banana blossom adds unique texture to salads and curries.

Basil is a signature herb of Italian and Asian cuisines, known for its fresh, sweet aroma.

Candied ginger is used in Asia and European baking for its sweet-spicy flavor.

Jasmine has been used in Asia for centuries to flavor teas and desserts.

Kaffir lime is widely used in Southeast Asia for its powerful, zesty aroma.

Native to Southeast Asia, kaffir lime leaves are prized for their intense citrus aroma.

Lotus root has been used for centuries in Asia.

Dried mandarin peel is used in Asia to flavor dishes and teas.

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.

Rosebuds have been used for centuries in the Middle East and Asia to perfume desserts and drinks.

Scallion has long been used in Europe and Asia for its mild onion-like flavor.

Dried shiso preserves the characteristic aromas of this Japanese herb.

Basil is a signature herb of Italian and Asian cuisines, known for its fresh, sweet aroma.

Turmeric has been used for millennia in India and South Asia.

Yuzu is a highly aromatic Japanese citrus.

Flax has been cultivated for millennia in Europe and Asia.

Fresh turmeric is commonly known as Indian saffron and used throughout Asia.

Galangal is a ginger-like rhizome widely used in Thailand, Indonesia, and Malaysia. Its aroma is more peppery and citrusy.

Native to Central Asia, garlic has been used for thousands of years across Mediterranean and Asian cuisines.

Garlic herb has been used in Europe and Asia as a gentler alternative to fresh garlic.

Ginger originates from Asia and has been used for centuries in cooking and drinks. Its flavor is spicy, fresh, and citrusy.

Sun-dried red pepper flakes, the foundation of Korean cuisine and kimchi.

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

Green Sichuan pepper is harvested earlier than red, offering a fresher, more citrus-forward profile.

Cassia is a robust cinnamon variety widely used in Asia and spice blends.

Ground ginger is widely used in Asia, the Middle East, and Western baking.

Root of Glycyrrhiza glabra, licorice offers a sweet, slightly bitter aroma. Used in both sweet preparations and some savory dishes.

Ground mace has been used for centuries in Europe and Asia.

Star anise comes from Asia and has long flavored infusions, desserts, and Asian cuisines. Ground form blends easily into recipes.

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

Jasmine has long been used in Asia to flavor teas, desserts, and infusions.

Jasmine has long been used in Asia to flavor teas, desserts, and infusions.

Java pepper is grown in Indonesia and has a straightforward heat.

Kaffir lime zest is widely used in Southeast Asia for its powerful aroma.

Kampot pepper is a Cambodian PGI pepper renowned worldwide.

Basil is a signature herb of Italian and Asian cuisines, known for its fresh, sweet aroma.

Stalks of Cymbopogon citratus, lemongrass has an intense, fresh citrus aroma. Pillar of Thai and Vietnamese cuisine, it flavors soups and curries.

Licorice wood has been used since antiquity in Europe and Asia to flavor infusions and desserts.

Licorice wood has been used since antiquity in Europe and Asia to flavor infusions and desserts.

Long coriander refers to elongated coriander seeds, offering a more citrusy and refined aroma than standard coriander.

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

Melon seeds are used in Asia and the Middle East.

Nepal pepper refers to aromatic Himalayan pepper berries with fresh, complex notes.

Also called "black seed" and sometimes (confusingly) "black cumin," nigella is used in the Middle East and South Asia. Its flavor is lightly peppery and toasted.

Purple shiso is a Japanese herb used in cuisine and garnishing.

Red galangal is a more pungent variety widely used in Asian cuisine.

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.

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

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.

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

Smoked ginger is a modern variation adding aromatic depth.

Smoked tamarind is a modern variation with deep flavor.

Spiced black tea is inspired by Asian chai traditions.

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.

Tamarind has been used for centuries in Africa and Asia.

Tamarind concentrate is a reduced, more intense form.

Thai lemongrass is essential in Southeast Asian cuisine.

Tiger grass is a traditional Asian plant used in local medicine and cooking.

Nepalese cousin of Sichuan pepper, Timut pepper stands out with pronounced grapefruit and passion fruit notes. Electrifying sensation on the palate.

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

Native to South Asia, turmeric is a rhizome used for centuries in Indian and other Asian cuisines.

Vietnamese coriander (rau ram) is widely used in Southeast Asia, offering a peppery, citrusy flavor.

Wasabi is an iconic Japanese root.

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

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 ginger grows naturally in parts of Asia and North America.

Wild mustard grows naturally in Europe and Asia.

Yellow galangal is widely used in Thailand and Indonesia.

Mustard seeds have been used since ancient times in Europe and Asia. Yellow mustard is milder than black mustard.