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Peppercorns are actually a tiny fruit, the drupe of a flowering climbing vine known as piper nigrum, grown in tropical regions, native to the Indian subcontinent and in Southeast Asia.
Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper.
Cardamom is a spice that comes from the seeds of various plants in the ginger family. This spice is native to Southern India, and is also grown in Guatemala.
Garlic is a species in the onion genus, Allium, and is native to Central Asia. It’s close relatives are the onion, shallot, leek and chive.
Turmeric is a rhizomatous herbaceous perennial plant member of the ginger genus, native to tropical South Asia.
Many archaeologists, botanists and food historians believe onions originated in either Central Asia or Iran and West Pakistan. Most researchers agree the onion has been cultivated for over 5,000 years.
Chili pepper is a perennial and a genus of flowering plants in the nightshade family Solanaceae, which is native to tropical America.
Cumin is native to the Middle East region of Asia. It’s a small, flowering, herbaceous plant belonging to the Apiaceae family of the genus Cuminum.
Ginger is flowering plant that traces its origins back to Southeast Asia. It belongs to the Zingiberaceae family and is closely related to turmeric, cardomon and galangal.
Nutmeg is the seed or ground spice of several species of the genus Myristica, which is native to the Moluccas, or Spice Islands, of Indonesia.
Red pepper belongs to the family Solanaceae and is made from the dried fruits of plants from the genus capsicum.
Cinnamon comes from the inner bark of several tree species from the genus Cinnamomum.
White pepper is native to Southeast Asia and is made from the same berries as black pepper.
Ancho peppers are native to Puebla, Mexico and members of the plant genus Capsicum.