Luxury Spice Atlas

Saffron

Region: Iran, Kashmir, and Spain

Flavor: floral, honeyed, hay-like, warm

Madagascar Vanilla

Region: Madagascar

Flavor: sweet, creamy, woody, rich

Kampot Pepper

Region: Kampot, Cambodia

Flavor: bright, floral, menthol, warm pepper heat

Ceylon Cinnamon

Region: Sri Lanka

Flavor: sweet, delicate, citrusy, soft warmth

Green Cardamom

Region: India and Guatemala

Flavor: eucalyptus, citrus, sweet, floral

Black Cardamom

Region: Himalayan foothills

Flavor: smoky, resinous, camphor-like, deep

Long Pepper

Region: India and Indonesia

Flavor: peppery, sweet, woody, warm

Grains of Paradise

Region: West Africa

Flavor: citrusy, peppery, cardamom-like warmth

Sumac

Region: Levant and Mediterranean

Flavor: tart, fruity, tangy

Aleppo Pepper

Region: Syria and Turkey

Flavor: fruity heat, raisin-like, moderate spice

Smoked Paprika

Region: Spain

Flavor: smoky, sweet, earthy

Himalayan Wild Cumin

Region: Kashmir and Himalayan valleys

Flavor: nutty, earthy, delicate cumin sweetness

Fennel Pollen

Region: Italy and California

Flavor: sweet anise, floral, citrus

Persian Dried Lime

Region: Iran and Gulf cuisines

Flavor: citrus, fermented tang, slight bitterness

Aji Amarillo

Region: Peru

Flavor: fruity, sunny heat, tropical

Kashmiri Chili

Region: Kashmir

Flavor: mild heat, sweet red pepper, fruity

Tasmanian Pepperberry

Region: Tasmania, Australia

Flavor: dark berry, pepper heat, woody

Mace

Region: Indonesia

Flavor: warm, sweet, nutmeg-like, floral

Star Anise

Region: China and Vietnam

Flavor: sweet licorice, warm, aromatic

Cubeb Pepper

Region: Indonesia

Flavor: piney, peppery, menthol

Mahleb

Region: Eastern Mediterranean

Flavor: almond, cherry, floral

Nigella Seed

Region: Middle East and South Asia

Flavor: oniony, nutty, peppery

Annatto

Region: Latin America

Flavor: earthy, peppery, slightly sweet

Sichuan Pepper

Region: China

Flavor: citrusy, floral, numbing

Black Cumin

Region: Central Asia

Flavor: smoky, earthy, herbal