Spices by region
Eleven regions of the world. Open one to see its spices, its blends, its cities and markets.
South AsiaThe great spice garden: pepper and cardamom from the Malabar coast, chilli, turmeric and the masalas that hold a thousand kitchens together.75 spicesSoutheast AsiaThe Spice Islands of cloves and nutmeg, and the pastes of lemongrass, galangal, chilli and shrimp that anchor the cooking of the region.35 spicesEast AsiaSichuan pepper, star anise and five-spice, gochugaru, shichimi and wasabi: seasoning built on pastes, ferments and the numbing peppercorn.34 spicesCentral Asia and the CaucasusCaravan country: cumin and barberry in the plov of Uzbekistan, and the walnut, coriander and marigold blends of Georgia.5 spicesMiddle EastSumac, za'atar, baharat, saffron and dried lime: the old crossroads where Asian spices met the Mediterranean.30 spicesNorth AfricaRas el hanout, harissa, preserved lemon and the souks of Marrakech, Tunis and Cairo.4 spicesSub-Saharan AfricaBerbere and mitmita, grains of paradise, uziza, suya spice, Zanzibar cloves and Madagascar vanilla.14 spicesEuropePaprika and caraway, herbes de Provence, mulled-wine and gingerbread spices, and the ports that once ran the spice trade.28 spicesNorth AmericaOld Bay, Cajun and Creole seasoning, barbecue rubs, pumpkin spice and the native herbs and berries of the continent.24 spicesLatin America and the CaribbeanThe home of chilli, vanilla, allspice and annatto: mole, jerk, adobo, aji and the pimento islands.52 spicesOceaniaWattleseed, lemon myrtle, native pepperberry and kawakawa, with vanilla and the Pacific kitchen.5 spices