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All parts of the fennel plant can be eaten, but it’s the seeds that generate the most culinary interest, thanks to their warm, anise-like aroma and fresh, slightly sweet flavor.

The world’s most popular and frequently traded spice, black pepper is prized for its hot, biting flavor and pungent aroma.

During the Renaissance, blends of herbs became very popular in French cooking.

Essential to northern Indian foods, garam masala means “hot spice blend.”

We combine garlic, grown under the warm sun, with red pepper and herbs to create a flavorful, aromatic blend that enhances everything from vegetables to pasta sauces.

We combine aromatic garlic, grown under the warm sun, with black pepper for a flavorful alternative to ordinary pepper or garlic.

Our Spice Islands® garlic is harvested in California, then put through a unique process to create a garlic powder that has similar flavor notes to fresh garlic.

Salt and garlic are two of the most popular seasonings in the world. And for good reason.

Allspice has a sweet taste that’s reminiscent of a number of different spices, including cloves, cinnamon and nutmeg.

Sweet and fruity with a slightly hot bite, ancho is the perfect chile for adding a kick to your meal. But just a little one.

While many spices come from the fruit of plants, few have as fruity or enticing an aroma as cardamom.

To create the perfect chipotle chile, you actually start with a jalapeño.

Cloves come from the dried, unopened flower buds of a small evergreen tree native to the fabled Spice Islands.

An essential part of curries and chili con carne, cumin is one of the most widely used spices in the world.

Depending on where it’s grown and when it’s harvested, the flavor of ginger can range from spicy warmth to biting heat.

In its raw form, mustard is somewhat tame. It takes water or another nonacidic liquid to activate myrosinase, the enzyme responsible for that classic hot mustard taste.

Warm and aromatic with hints of clove, nutmeg has long been a favorite of bakers.

Unlike some herbs whose characteristics mellow when they dry, oregano’s flavor and aroma actually intensify.

With its rich hue and warm aroma, cinnamon brings spicy sweetness to all kinds of baked goods. But all cinnamon is not the same.

Spicy with a minty edge, thyme adds a distinctive flavor to food, becoming even more complex when blended with other herbs.

Primarily used in Brazilian dishes and Asian soups, white pepper is less aromatic than black pepper and has a somewhat musty flavor.

Made from the leaves of the sassafras tree, filé powder is often referred to as gumbo filé, since it’s most commonly used to thicken and season gumbo.

An artistic blend of sweet, peppery herbs from the French countryside, herbes de Provence traditionally consists of thyme and savory with a touch of lavender.