GLOBALLY INSPIRED SPICES AND BLENDS
FLAV0R WHERE USED
Complex, with notes of cinnamon, Caribbean, Mexico, Central America,
nutmeg and cloves Middle East
Sweet and very aromatic, similar to licorice Mexico, Italy
Slightly sweet and peppery Latin and Central America, Mexico
NOTES
Essential in Jamaican jerk seasoning
ANISE
ANNATTO
CARAWAY
CARDAMOM
CINNAMON
Warm and strongly aromatic
Aromatic, sweet, spicy
Mild to bittersweet
Turkey, India, North Africa
Mexico, Central America, India
Caribbean, Mexico, India, Middle East
A.k.a. achiote; often used as a coloring,
as well as a flavoring
Indispensable in harissa
Member of the ginger family
Cassia, native to Southern China and
Indochina, is a close relative of cinnamon
CLOVES
CORIANDER
The leaves of coriander are called cilantro
CUMIN
Strong, but sweet, aromatic
Warm, mild, sweetish,
with lemony undertones
Spicy and lemony
CURRY
Caribbean, India, North Africa, Middle East
India, SE Asia, China, Middle East,
North Africa
Mexico, India, SE Asia, Middle East,
North Africa
Caribbean, India
FENNEL POLLEN
FENNEL SEED
Italy
India, Italy, Portugal, Turkey
FIVE SPICE
China
GALANGAL
SE Asia
GARAM MASALA
India
GINGER
JUNIPER
Spicy and complex blend; often includes
fenugreek, turmeric, cumin, coriander, etc.
Subtle fennel flavor, somewhat piney
Aromatic and sweet,
similar to anise but less pungent
Can include cinnamon or cassia, star anise,
clove, Sichuan peppercorn, and/or fennel
Similar to ginger,
with a somewhat piney flavor
Blend may include cinnamon, toasted cumin,
cloves, nutmeg, cardamom, etc.
Fresh ginger is juicy, spicy and aromatic,
with lemony undertones
Aromatic, bittersweet, piney
Caribbean, Latin America, India,
China, Japan, SE Asia, North Africa
France, Italy, Spain
MACE
MUSTARD SEED
Warm and intensely aromatic,
somewhat resinous
Pungent and spicy
Caribbean, India, Tunisia, Morocco,
Italy, France
India, France, Middle East
Garam masala means “warm spices”;
there are many variations
Dried ground ginger is much more mild
in flavor
Gin gets its characteristic flavor
from juniper berries
Mace is the outer covering of a nutmeg kernel
Seeds can come from 3 different plants,
affecting the color
NUTMEG
Aromatic, earthy, nutty
PAPRIKA
PIMENTON
RAS EL HANOU T
SAFFRON
Ranges from sweet and mild to fiery hot
Three varieties: sweet, bittersweet, hot
Complex; can contain as many
as 30 different spices, such as cumin,
ginger, cinnamon, cloves, etc.
Fragrant, warm, slightly bitter
Caribbean, India, SE Asia, Middle East,
Italy, France
Spain, Portugal, Turkey
Spain
Morocco
The name translates to “top of the shop”
—the spice shop
SICHUAN
PEPPERCORNS
STAR ANISE
Aromatic, lemony, tingly-hot
Caribbean, South America, India,
Spain, Greece, Morocco
China, Japan
Reminiscent of anise, but a little less harsh
China, India, Vietnam
Usually steeped in warm liquid before
being added to a recipe, to release its flavor
Despite its name, Sichuan peppercorn
is not related to either pepper or chiles
A major component of both
Five-spice powder and garam masala
SUMAC
TURMERIC
VANILLA BEAN
Sour, fruity and astringent
Warm and aromatic, with a slight bitterness
Rich, full, aromatic and powerful
Turkey, Lebanon
SE Asia, India, Middle East
Mexico
Other forms include powder
(blended with sugar or starch), extract
