Saffron

Saffron (CROCUS SATIVUS) The pricey, but worth it, dried stigma of a crocus flower Saffron is infamously the most expensive spice in the world, b...

Poppy

Poppy (PAPAVER SOMNIFERUM) The white, brown, or blue-black seeds of the vibrant poppy flower Poppies are known for their beautiful flowers, cru...

Grains of Paradise

Grains of Paradise (AFRAMOMUM MELEGUETA) A peppery, herbaceous spice made from pyramid-shaped seeds Once highly praised, but subsequently forgotte...

Juniper

Juniper (JUNIPERUS COMMUNIS) A resinous, pine-scented spice from the seed cone of a juniper shrub As a culinary ingredient, juniper made its de...

Espelette

Espelette (CAPSICUM ANNUUM) A sweet-hot chili grown by rigorous standards exclusively in and around the French town for which it is named. Espel...

Amchoor

Amchoor (MANGIFERA INDICA) A tart, slightly sweet spice made from dried green mangoes Mangoes are one of the oldest cultivated fruits in the world...

Fennel

Fennel & Lucknow (FOENICULUM VULGARE AZORICUM) A heady, anise-scented spice made from the seeds, pollen, and leaves of the entirely edible pla...

Turmeric

Turmeric (CURCUMA LONGA) The yellow-orange spice that delivers color and a warm, somewhat bitter flavor Turmeric has a rich history as a mainstay...

Bay

Bay (LAURUS NOBILIS) An intensely aromatic leaf used to enhance dishes and then, sadly, discard Although most commonly used for culinary purposes,...

Cubeb

Cubeb (PIPER CUBEBA) A slightly bitter, tongue-numbing pepper with a signature tail Although commonly used in Europe in the sixteenth and seventee...

Ancho

Ancho (CAPSICUM ANNUUM) A mild chili with vivid color and plum flavor notes You may already be familiar with ancho's first form, the poblano peppe...

Urfa

Urfa (CAPSICUM ANNUUM) A smoky-sweet, mildly hot chilies with an unusual drying process This Turkish chili, also known as Urfa biber or isot peppe...