Hot, fragrant spice.

Grows in India, originated in the tropical rainforest in Southern Asia.

Used for baking or cooking in many Indian and Asian dishes.

Strong yellow color with a pungent warm feel and flavor.

Has scents of orange and ginger. India, China, and the Middle East.

Key ingredient in many curries and baked goods.

It is piquant yet sweet, similar to cinnamon but has more of a bite. Less intense than its sibling, mace

Warm climates throughout the world. Indonesia, Grenada, New Guinea, West Indies and like climates.

Primarily used in baking, it is often found in cakes, cookies, and in savory dishes like soups, sausages, meats, soups, and preserves.

Earthy, sweet flavor often paired with cumin and cinnamon.

Primarily harvested in Bangladesh, Indonesia, India, and Madagascar.

Used in sauces, marinades and rubs, as well as baked goods.

Smooth mildly spicy flavor.

Originated in the Americas, especially cultivated now in Peru.

Used in seasonings specifically in Mexican and Southwestern dishes.

Relates to the ginger family and has a warm, bitter, slightly lemon flavor.

Native to India but other countries such as Sri Lanka have begun to cultivate it.

Commonly used in cakes, cookies, and meat dishes.

Hot, sharp flavor.

Grows in India, originated in the tropical rainforest in Southern Asia.

Used in tea form for medicinal purposes such as upset stomach or in many Asian dishes.

Mildly spicy warm flavor.

Originated in the Americas, especially cultivated now in Peru.

Used in many Mexican and Southwestern dishes such as salsas and chill.

A seed that has an earthy, distinctive flavor.

Native from the east Mediterranean to Pakistan/India.

Blends well with seasonings and sauces. Used widely in soups, breads, sausages, and Indian curries.

Warm concentrated aroma and flavor, but subtly sweet.

Also called Saigon or Vietnamese cinnamon.

Used in sweet dishes like cakes or in coffee or hot cocoa.