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First cultivated in Asia, ginger spread globally through the spice trade and is now a foundational ingredient in many Asian cuisines as well as used in Western baking.

Coriander, from the Mediterranean and Middle Eastern regions, is now used across the world, especially in Indian, Middle Eastern, and Latin American cooking.

Made from dried and ground chili peppers, this spice contributed to the fiery flavors of Indian, Mexican, and Southeast Asian cuisines after the Columbian Exchange.

While not a spice, turbinado sugar comes from the first pressing of the sugarcane and was a significant commodity in the spice trade era. It adds a caramel flavor to sweets and beverages.

Sourced primarily from Sri Lanka and Indonesia, cinnamon was highly prized in the spice trade and is now common in both sweet and savory dishes globally.

Fennel seeds, with origins in the Mediterranean, are used to add a sweet licorice flavor to dishes such as Italian sausage and Indian curries.

Tamarind's sour and sweet flavor profile has roots in Africa and Asia. It was spread globally through trade and is now used in sauces, drinks, and snacks worldwide.

With origins in Central Mexico, paprika has become integral to Hungarian and Spanish cuisines, and is used to add color and flavor to a variety of dishes.

Native to China and Vietnam, star anise has a licorice flavor that became popular along trade routes and is used in Chinese five spice and Vietnamese pho.

Za'atar, a blend that includes sumac, sesame seeds, and herbs, is a Middle Eastern staple and has gained global popularity in contemporary cuisine.

Originating in Africa and India, sesame seeds became highly valued for their oil and are now used worldwide, especially in Middle Eastern and Asian cuisines.

The use of cumin spread from the Mediterranean to Asia through the spice trade, where it became central to Indian, Middle Eastern, and Latin American cuisines.

Originating from India, turmeric's role in the spice trade expanded its use worldwide. It is now a staple in Indian cuisine and has health benefits that are widely recognized.

Originally from India, black pepper was a driving force in the spice trade that led to global exploration. It is now a ubiquitous seasoning worldwide.

Native to the Maluku Islands in Indonesia, cloves were one of the most precious spices in the early spice trade and remain a key flavor in Asian, African, and Middle Eastern cuisine.

Sumac, known for its tangy lemony flavor, comes from the Middle East and is widely used in Mediterranean and Middle Eastern cooking for its flavor and color.

Allspice, native to the Caribbean, got its name because it tastes like a blend of cinnamon, nutmeg, and cloves. It's used in jerk seasoning and many sweet dishes.

Coming from the Sichuan region of China, this spice creates a tingling sensation and is pivotal in Sichuan cuisine, influencing dishes like mapo tofu.

Dill's use in trade dates back to the ancient Egyptians. It is widely used in European and Asian cuisines, particularly in pickles, fish dishes, and yogurt sauces.

Sorrel, known for its sour, tangy taste, is often used in Caribbean and African cuisines for soups and sauces, influenced by trade routes.

Mace, the outer covering of the nutmeg seed, has a sweeter flavor than nutmeg and was historically as coveted. It flavors baked goods, savory dishes, and is part of spice mixes.

Popularized in Southeast Asian cooking, lemongrass is known for its citrus flavor and was spread globally via trade, used in teas, soups, and curries.

Also from the Maluku Islands, nutmeg was fiercely traded and led to colonial skirmishes. It's a popular spice in Western baking and also in Indian cuisine.

Native to India, cardamom was valued in ancient trade routes and is now important in Middle Eastern, Indian, and Scandinavian cuisines.

Originating from Mexico, vanilla was once exclusive to the region. After its value was recognized in the spice trade, it became a worldwide staple in desserts and fragrances.

Originating in the Caribbean and Latin America, annatto seeds were used by indigenous populations before becoming a global commodity used for coloring and flavoring food.

Asafoetida is a pungent spice used primarily in Indian cuisine to flavor lentils and vegetables, becoming an alternative to onion and garlic for those avoiding these foods for dietary or religious reasons.

Derived from the stigmas of crocus flowers in the Mediterranean, saffron is the world's most expensive spice and a key ingredient in dishes like Spanish paella and Italian risotto.

Starting from the Himalayas and Mediterranean, mustard seeds were traded globally and are now a key ingredient in many regional condiments and pickles.