The Spice Route

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

Native to the Maluku Islands (Indonesia), clove was once among the most valuable spices in the global spice trade.

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

Cubeb is an aromatic Indonesian pepper once prized in Europe. It tastes peppery with a camphor-like edge.

Cubeb is an aromatic Indonesian pepper once popular in Europe.

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

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

Kampot pepper is a Cambodian PGI pepper renowned worldwide.

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

Mace is the lacy aril surrounding nutmeg, native to the Banda Islands in Indonesia. It has a more delicate aroma than nutmeg.

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

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.

Sarawak pepper comes from Malaysia and is valued for its balance.

Star anise originates in Asia and is widely used in Chinese and Vietnamese cooking.

Thai lemongrass is essential in Southeast Asian cuisine.

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

White Sarawak pepper comes from Malaysia and is valued for its gentle aroma.

Yellow galangal is widely used in Thailand and Indonesia.