SPICES

Our spices are supplied by a global sourcing and purchasing network, allowing us to provide a wide variety of natural ingredients every year.

• Ajwain, carom seeds (Trachyspermum ammi) (South Asia, India, Afghanistan, Iran, Egypt, Eritrea & Ethiopia)

• Akudjura (Solanum centrale) (Australia)
• Alexanders (bullaSmyrnium olusatrum)
• Alkanet (Alkanna tinctoria), for red color
• Alligator pepper, mbongo spice (mbongochobi), hepper pepper (Aframomum danielli, A. citratum, A. exscapum) (West Africa)
• Allspice (Pimenta dioica)
• Angelica (Angelica archangelica)
• Anise (Pimpinella anisum)
• Anise Hyssop (Agastache foeniculum)
• Aniseed myrtle (Syzygium anisatum) (Australia)
• Annatto (Bixa orellana)
• Apple mint (Mentha suaveolens, Mentha × rotundifolia and Mentha × villosa)
• Artemisia (Artemisia spp.)
• Asafoetida (Ferula assafoetida)
• Asarabacca (Asarum europaeum)
• Avens (Geum urbanum)
• Avocado leaf (Peresea americana)
• Barberry (Berberis vulgaris and other Berberis spp.)
• Basil, sweet (Ocimum basilicum)
• Basil, lemon (Ocimum × citriodorum)
• Basil, Thai (O. basilicum var. thyrsiflora)
• Basil, Holy (Ocimum tenuiflorum)
• Bay leaf (Laurus nobilis)
• Bay leaf, Indian, tejpat, malabathrum
• Bee balm (Monarda didyma)
• Boldo (Peumus boldus)
• Borage (Borago officinalis)
• Black cardamom (Amomum subulatum, Amomum costatum)
• Black mustard (Brassica nigra)
• Blue fenugreek, blue melilot (Trigonella caerulea)
• Brown mustard (Brassica juncea)
• Caraway (Carum carvi)
• Cardamom (Elettaria cardamomum)
• Carob (Ceratonia siliqua)
• Catnip (Nepeta cataria)
• Cassia (Cinnamomum aromaticum)
• Cayenne pepper (Capsicum annuum)
• Celery leaf (Apium graveolens)
• Celery seed (Apium graveolens)
• Chervil (Anthriscus cerefolium)
• Chicory (Cichorium intybus)
• Chili pepper (Capsicum spp.)
• Chives (Allium schoenoprasum)
• Cicely, sweet cicely (Myrrhis odorata)
• Cilantro, coriander greens, coriander herb (Coriandrum sativum)
• Cinnamon, Indonesian (Cinnamomum burmannii, Cassia vera)
• Cinnamon, Saigon or Vietnamese (Cinnamomum loureiroi)
• Cinnamon, true or Ceylon (Cinnamomum verum, C. zeylanicum)
• Cinnamon, white (Canella winterana)
• Cinnamon myrtle (Backhousia myrtifolia) (Australia)
• Clary, Clary sage (Salvia sclarea)
• Clove (Syzygium aromaticum)
• Coriander seed (Coriandrum sativum)
• Costmary (Tanacetum balsamita)
• Cuban oregano (Plectranthus amboinicus)
• Cubeb pepper (Piper cubeba)
• Cudweed (Gnaphalium spp.) (Vietnam)
• Culantro, culangot, long coriander (Eryngium foetidum)
• Cumin (Cuminum cyminum)
• Curry leaf (Murraya koenigii)
• Curry plant (Helichrysum italicum)
• Dill seed (Anethum graveolens)
• Dill herb or weed (Anethum graveolens)
• Elderflower (Sambucus spp.)
• Epazote (Dysphania ambrosioides)
• Fennel (Foeniculum vulgare)
• Fenugreek (Trigonella foenum-graecum)
• Filé powder, gumbo filé (Sassafras albidum)
• Fingerroot, krachai, temu kuntji (Boesenbergia rotunda)
• Galangal, greater (Alpinia galanga)

• Galangal, lesser (Alpinia officinarum)
• Galingale (Cyperus spp.)
• Garlic chives (Allium tuberosum)
• Garlic (Allium sativum)
• Garlic, elephant (Allium ampeloprasum var. ampeloprasum)
• Ginger (Zingiber officinale)
• Ginger, torch, bunga siantan (Etlingera elatior) (Indonesia)
• Golpar, Persian hogweed (Heracleum persicum) (Iran)
• Grains of paradise (Aframomum melegueta)
• Grains of Selim, Kani pepper (Xylopia aethiopica)
• Horseradish (Armoracia rusticana)
• Houttuynia cordata (Vietnam)
• Huacatay, Mexican marigold, mint marigold (Tagetes minuta)
• Hyssop (Hyssopus officinalis)
• Indonesian bay leaf, daun salam (Syzygium polyanthum)
• Jasmine flowers (Jasminum spp.)
• Jimbu (Allium hypsistum) (Nepal)
• Juniper berry (Juniperus communis)
• Kaffir lime leaves, Makrud lime leaves (Citrus hystrix) (Southeast Asia)
• Kala zeera (or kala jira), black cumin (Bunium persicum) (South Asia)
• Kawakawa seeds (Macropiper excelsum) (New Zealand)
• Kencur, galangal, kentjur (Kaempferia galanga)
• Keluak, kluwak, kepayang (Pangium edule)
• Kinh gioi, Vietnamese balm (Elsholtzia ciliata)
• Kokam seed (Garcinia indica) (Indian confectionery)
• Korarima, Ethiopian cardamom, false cardamom (Aframomum corrorima) (Eritrea)
• Koseret leaves (Lippia adoensis) (Ethiopia)
• Lavender (Lavandula spp.)
• Lemon balm (Melissa officinalis)
• Lemongrass (Cymbopogon citratus, C. flexuosus, and other Cymbopogon spp.)
• Lemon ironbark (Eucalyptus staigeriana) (Australia)
• Lemon myrtle (Backhousia citriodora) (Australia)
• Lemon verbena (Lippia citriodora)
• Leptotes bicolor (Paraguay and southern Brazil)
• Lesser calamint (Calamintha nepeta), nipitella, nepitella (Italy)
• Licorice, liquorice (Glycyrrhiza glabra)
• Lime flower, linden flower (Tilia spp.)
• Lovage (Levisticum officinale)
• Mace (Myristica fragrans)
• Mahlab, St. Lucie cherry (Prunus mahaleb)
• Marjoram (Origanum majorana)
• Marsh mallow (Althaea officinalis)
• Mastic (Pistacia lentiscus)
• Mint (Mentha spp.) 25 species, hundreds of varieties
• Mountain horopito (Pseudowintera colorata) ‘Pepper-plant’ (New Zealand)
• Musk mallow, abelmosk (Abelmoschus moschatus)
• Mustard, black, mustard plant, mustard seed (Brassica nigra)
• Mustard, brown, mustard plant, mustard seed (Brassica juncea)
• Mustard, white, mustard plant, mustard seed (Sinapis alba)
• Nasturtium (Tropaeolum majus)
• Nigella, kalonji, black caraway, black onion seed (Nigella sativa)
• Njangsa, djansang (Ricinodendron heudelotii) (West Africa)
• Nutmeg (Myristica fragrans)
• Neem
• Olida (Eucalyptus olida) (Australia)
• Oregano (Origanum vulgare, O. heracleoticum, and other species)
• Orris root (Iris germanica, I. florentina, I. pallida)
• Pandan flower, kewra (Pandanus odoratissimus)
• Pandan leaf, screwpine (Pandanus amaryllifolius)
• Paprika (Capsicum annuum)
• Paracress (Spilanthes acmella, Soleracea) (Brazil)
• Parsley (Petroselinum crispum)
• Pepper: black, white, and green (Piper nigrum)
• Pepper, Dorrigo (Tasmannia stipitata Australia)
• Pepper, long (Piper longum)
• Pepper, mountain, Cornish pepper leaf (Tasmannia lanceolata)
• Peppermint (Mentha piperata)
• Peppermint gum leaf (Eucalyptus dives)
• Perilla, shiso (Perilla spp.)
• Peruvian pepper (Schinus molle)
• Pandanus amaryllifolius
• Brazilian pepper or Pink pepper (Schinus terebinthifolius)
• Quassia (Quassia amara) (bitter spice in aperitifs and some beers and fortified wines)
• Ramsons, wood garlic (Allium ursinum)
• Rice paddy herb (Limnophila aromatica) (Vietnam)
• Rosemary (Rosmarinus officinalis)
• Rue (Ruta graveolens)
• Rowan
• Safflower (Carthamus tinctorius), for yellow color
• Saffron (Crocus sativus)
o Trade and use of saffron
• Sage (Salvia officinalis)
• Saigon cinnamon (Cinnamomum loureiroi)
• Salad burnet (Sanguisorba minor)
• Salep (Orchis mascula)
• Sassafras (Sassafras albidum)
• Savory, summer (Satureja hortensis)
• Savory, winter (Satureja montana)
• Sesame (Sesamum indicum)
• Silphium, silphion, laser, laserpicium, lasarpicium (Ancient Roman cuisine, Ancient Greek cuisine)
• Shiso (Perilla frutescens)
• Sorrel (Rumex acetosa)
• Sorrel, sheep (Rumex acetosella)
• Spearmint (Mentha spicata)
• Spikenard (Nardostachys grandiflora or N. jatamansi)
• Star anise (Illicium verum)
• Sumac (Rhus coriaria)
• Sweet woodruff (Galium odoratum)
• Szechuan pepper, Sichuan pepper (Zanthoxylum piperitum)
• Tarragon (Artemisia dracunculus)
• Thyme (Thymus vulgaris)
• Thyme, lemon (Thymus × citriodorus)
• Turmeric (Curcuma longa)
• Vanilla (Vanilla planifolia)
• Vietnamese cinnamon (Cinnamomum loureiroi)
• Vietnamese coriander (Persicaria odorata)
• Voatsiperifery (Piper borbonense)
• Wasabi (Wasabia japonica)
• Water-pepper, smartweed (Polygonum hydropiper)
• Watercress (Rorippa nasturtium-aquatica)
• Wattleseed (from about 120 spp. of Australian Acacia)
• White mustard (Sinapis alba)
• Wild betel (Piper sarmentosum) (Southeast Asia)
• Wild thyme (Thymus serpyllum)
• Willow herb (Epilobium parviflorum)
• Wintergreen (Gaultheria procumbens)
• Wood avens, herb bennet (Geum urbanum)
• Woodruff (Galium odoratum)
• Wormwood, absinthe (Artemisia absinthium)
• Yellow mustard (Brassica hirta = Sinapis alba)
• Yerba buena, any of four different species, many unrelated
• Za’atar (herbs from the genera Origanum, Calamintha, Thymus, and Satureja)
• Zedoary (Curcuma zedoaria)