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Navigate the
wide world of spice

Navigate the
wide world of spice

Passion. Desire. Allure. Spices have changed the course of human history—literally.

Passion. Desire. Allure. Spices have changed the course of human history—literally.

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Leafy herbs like basil, parsley and thyme have been eaten for ages. Basil’s sweet, tender leaves have long been an Italian staple, and evergreen thyme is a key ingredient in herbes de Provence.

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Seeds give life. They also add flavor and texture to food. Warm, woodsy nutmeg is actually the seed of a tree. Smaller seeds like sesame and mustard are often ground into condiments and pastes.

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Ah, saffron, the most coveted of spices. Delicate stigmas carefully plucked from the mouth of a flower. This category also includes well-known spices like paprika and—you guessed it—pepper.

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These hardy, ambrosial spices originate inside trees and under soil. There’s ginger—the world’s most cultivated spice—as well as sweet cinnamon and a pungent-but-delectable favorite, garlic.

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