• SIMPLY ORGANIC: Smoked Paprika, 2.72 oz

    $6.90
  • SIMPLY ORGANIC: Turmeric, 2.38 Oz

    $4.54
  • MORTON & BASSETT: Ground Allspice 2.3 oz

    $6.38
  • SIMPLY ORGANIC: Cayenne Pepper, 2.89 oz

    $4.75
  • THE SPICE HUNTER: Spanish Mancha Saffron Strands Whole, 0.01 oz

    $9.71
  • MORTON & BASSETT: Chinese Five Spice, 1.9 oz

    $6.62
  • SIMPLY ORGANIC: Thyme Leaf Whole, 0.78 oz

    $4.58
  • MORTON & BASSETT: Bay Leaves Turkish, 0.1 oz

    $8.76
  • SIMPLY ORGANIC: Cilantro, 0.78 oz

    $4.30
  • THE SPICE HUNTER: 100% Organic Dill Weed, 0.5 oz

    $5.15
  • THE SPICE HUNTER: 100% Organic Basil, 0.3 oz

    $5.15
  • MORTON & BASSETT: Rosemary, 1 oz

    $5.68
  • SIMPLY ORGANIC: Madagascar Pure Vanilla Extract, 8 oz

    $35.54
  • MORTON & BASSETT: Pure Almond Extract, 4 oz

    $12.44
  • SIMPLY ORGANIC: Almond Extract, 2 Oz

    $4.67
  • SPICE HUNTER: Madagascar Pure Vanilla Extract, 2 oz

    $12.13
  • MORTON & BASSETT: Organic Pure Vanilla Extract, 4 oz

    $23.58
  • SPICE HUNTER: Pure Lemon Extract, 2 oz

    $3.65
  • SIMPLY ORGANIC: Garam Masala, 3 oz

    $8.45
  • MORTON & BASSETT: Cilantro, 0.3 oz

    $5.34
  • SIMPLY ORGANIC: White Pepper, 2.86 oz

    $7.51
  • SIMPLY ORGANIC: Turmeric, 2.38 Oz

    $4.54
  • SIMPLY ORGANIC: SSNNG PEPPERCORN MEDLEY (2.930 OZ)

    $7.62
  • SPICE HUNTER: Whole Mediterranean Bay Leaves, 0.14 oz

    $6.23
  • MORTON & BASSETT: Rainbow Peppercorns, 1.9 oz

    $9.88
  • MORTON & BASSETT: Organic Whole Black Peppercorns, 2 oz

    $7.90
  • MORTON & BASSETT: Organic Smoked Paprika, 2 oz

    $8.01
  • MORTON & BASSETT: Harissa, 1.9 oz

    $8.19

I enjoyed our walk along the Mediterranean to see some rosemary shrubs. If we walk away from the beach and go a little more inland, towards the Levant region east of the Mediterranean, it has bountiful amounts of thyme. This is another aromatic perennial evergreen herb that comes from the mint family. Thymus vulgaris is the kind that is generally used in cooking as well as for medicinal purposes. There are many varieties you can use and it’s a great herb to get familiar with.

For this spice journey, I want to bring you on a walk along the Mediterranean coast. Near the coastline, where you can feel the salty spray of the sea and smell the fragrant shrubs and plants growing. Salvia rosmarinus grows along this coastline and is a very popular herb. Despite it being an herb, my sensors indicate it is a good culinary ingredient to report on due to its distinctive flavor. It has a very pleasing aroma and is popular for its aesthetics and medicinal properties as well as its extensive usage in cooking.

This spice is another all-time favorite among humans. While a lot of spices are used to heat up or add a complex, savory taste to their dishes, this spice is most often seen in desserts. Cinnamon is often paired with sugar to create delicious cookies, pies, ciders, and other baked goods. While it can also be used in savory dishes, it is most often used in sweets. It has had an illustrious reputation since antiquity and continues to be widely used today.

For my next spice exploration, I chose to dive deeper into a more controversial plant. Corriander comes from the Coriandrum sativum plant. The spice comes from the dried seeds of the plant while the leaves go by a different name: cilantro. My receptors have picked up a lot of buzz about the differing opinions of this plant.

For the next spice on my list, I’ll be taking a trip back to India and the Middle East to explore the origins and characteristics of cumin. Cumin is another warm and earthy spice that comes from the seeds of Cuminum cyminum. It is sold both ground and as whole seeds.

After exploring the bold flavors and bright coloring associated with paprika and saffron, now would be an optimal time to introduce a more subtle but versatile spice. For the first time, we’ll travel to the islands of Indonesia. In this stunning, tropical archipelago, the Myristica fragrans grows. This dark evergreen tree produces a seed that is ground into nutmeg.

For this spice journey, we will take a brief stop in Mexico and examine one of its native plants, the Capsicum annuum. The thin maroon-colored peppers hanging from the shrub are dried and ground into the spice you know as paprika. This spice can be mild, hot, or smoky depending on the way it is processed. Though indigenous to Central Mexico, the spice migrated to Hungary and became central to this country’s cuisine, as well.

For this spice journey, I invite you to the semi-arid valleys of Iran, into a field of lilac and mauve-colored flowers basking in the sun. Beautiful, isn’t it? If you look closely at this flower, the Crocus sativus, you’ll see three brilliant red stigmata. These stigmata are hand-picked and dried to be sold as the most expensive spice in the world, saffron. This valuable spice has an interesting flavor and brilliant color that has afforded it a long history and an irreplaceable spot in cuisine around the world.

For this spice journey, I invite you to set down the black pepper shaker and step outside your kitchen to where turmeric originally came from, India. Turmeric is ground from the root of the flowering plant, Curcuma longa, which belongs to the ginger family. Turmeric is known for its earthy flavor, radiant color, and healthful properties. It has also been given special attention by nutritionists, physicians, and foodies alike given its recent rise to superfood stardom. Let’s explore the roots of this root!

The first spice journey I wish to take you on starts small. You must only step into your kitchen. You are guaranteed to find this spice in your household as it is the most commonly used spice in Western and Eastern cultures alike. This is none other than black pepper, the frequent companion of table salt. Black pepper on its own has a rich origin story and interesting modern-day use.