The Spice Route

Common in India and the Middle East, ajwain tastes like thyme with a peppery edge.

Originating from Aleppo, Syria, this chili is prized for its moderate heat and slightly fruity flavor.

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.

Celery seeds have been used since antiquity in Europe and the Middle East for their strong, savory flavor.

Chamomile has been used since antiquity in Europe and the Middle East for infusions and light desserts.

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

Coriander has been grown since ancient times. The seeds taste warmer and more citrusy than the fresh leaves.

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

Loomi is a dried lime from the Middle East, essential in Persian and Gulf cuisine.

Citron is an ancient citrus used in Mediterranean and Middle Eastern cooking, prized for its aromatic peel.

Dried lime (loomi) is a traditional Middle Eastern ingredient used in stews and Persian rice dishes.

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

Used since antiquity in the Middle East and Mediterranean, orange blossom flavors pastries and drinks.

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.

Crunchy Egyptian blend of roasted nuts, seeds and spices. Traditionally served with bread dipped in olive oil.

Fenugreek has been used since antiquity in the Middle East and India. The seeds taste warm, slightly bitter, and nutty.

Garden cress has been grown since antiquity in Europe and the Middle East for its pungent seeds.

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

Native to the Middle East and India, ground fenugreek is essential in traditional spice blends.

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

Nigella has been used in the Middle East and India for millennia.

Iran is the world's leading producer of saffron.

Seeds of Prunus mahaleb, mahleb has a sweet fragrance reminiscent of a cherry-almond cross. Used in Greek and Middle Eastern pastries.

Melon seeds are used in Asia and the Middle East.

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.

Pomegranate peel is used in some traditional cuisines for its bitterness and tannic notes.

Used since antiquity in Europe and the Middle East, poppy seeds add crunch and mild flavor.

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

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

Sumac is a Middle Eastern spice; the smoked version enhances its natural acidity.

Widely used in the Levant, sumac is a tangy red spice made from dried berries—great as a lemony finishing touch.

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

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.

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

Za'atar is a Middle Eastern blend made of thyme, sumac, and sesame, widely used in Lebanon and Palestine.