The Spice Route

Birch bark has been traditionally used in Nordic regions for its woody, resinous notes.

Black paprika is a deeply smoked variation.

Blackcurrant buds are used in French gastronomy for their intense vegetal and fruity aroma.

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.

Culinary lavender is cultivated in Provence and has been used to flavor desserts and savory dishes for centuries.

Dill pollen is a Nordic specialty prized for its intense yet delicate aroma.

Chervil is a classic French herb, used fresh or dried.

Tarragon is a classic French herb prized for its anise-like aroma.

From France's Basque Country, Espelette pepper is known for mild heat and fruity aromas (often protected by designation in France).

Green cardamom is a signature spice in Indian and Middle Eastern cuisines, and it's also popular in Scandinavian baking and spiced coffee traditions.

Juniper has been used since the Middle Ages in Europe, especially for meats and spirits.

A classic blend from southern France, herbes de Provence usually combine thyme, rosemary, oregano, and savory.

Paprika with a good dose of heat, for those who like warmth along with color. Popular in goulash and spicy dishes.

Hungarian paprika is emblematic of Central European cuisine.

Female cones of Juniperus communis, juniper berries have a pungent, resinous flavor with woody, sweet notes. Essential for gin and sauerkraut.

Widely used in French cuisine, tarragon is known for its delicate anise-like aroma.

Milkweed is a well-known North American plant. When used as an aromatic, it's typically in very specific traditional contexts.

Paprika is a mild to moderately spicy spice made from dried and ground red peppers. Its taste ranges from sweet and fruity to smoky and intense depending on its preparation.

Red juniper is a rare variety offering a fruitier profile than classic juniper.

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

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

This paprika combines heat with traditional smoking.

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

Smoked paprika comes from Spain and is wood-smoked.

Spanish paprika is known for its rich aroma.

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

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

Wild juniper grows naturally in Europe and is highly aromatic.