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Culinary Uses: Provides numbing sensation in Sichuan cuisine, used in spice blends. Origin: Native to China.

Culinary Uses: Used in spice blends, pickling, and as a condiment. Origin: Native to regions spanning from Southern Europe to North Africa to Southwestern Asia.

Culinary Uses: Used in Thai curries, soups, and stir-fries for a citrus flavor. Origin: Native to tropical Southeast Asia.

Culinary Uses: Used in spice mixes, flavoring for artificial maple syrup. Origin: Native to the Middle East and the Indian subcontinent.

Culinary Uses: Used in sauces, marinades, and drinks for its sour-sweet taste. Origin: Native to Africa, but also used extensively in Indian cuisine.

Culinary Uses: Used fresh, dried, or powdered in sweet and savory dishes. Origin: Native to Southeast Asia.

Culinary Uses: Used in curries, soups, and teas, imparts a citrus flavor. Origin: Native to South and Southeast Asia.

Culinary Uses: Used in South Indian and Sri Lankan cuisines for distinctive aroma and flavor. Origin: Native to India and Sri Lanka.

Culinary Uses: A key ingredient in Chinese Five Spice, used in braises and soups. Origin: Native to China and Vietnam.

Culinary Uses: Adds color and flavor to curries, used as a natural dye. Origin: Native to the Indian Subcontinent.

Culinary Uses: Similar to ginger, used in curries and soups. Origin: Native to Southeast Asia.

Culinary Uses: Used as a topping or ingredient in various dishes, oils, and pastes. Origin: Native to Africa and India.

Culinary Uses: Used as a herb in salads, sushi, and garnishes. Origin: Native to East Asia and Southeast Asia.

Culinary Uses: Used as a pungent condiment for sushi and other Japanese dishes. Origin: Native to Japan.