Warm, citrusy, and mild.

Transported to France in medieval times by the Romans, brown mustard seed was often grown alongside wine grapes.

Sometimes called Urfa Biber, this Turkish chilli is truly a delight.

Korean Gochugaru just might be our favorite chilli child. You may know it, of course, as a key ingredient in kimchi, bringing about its signature color and spice.

These piquant, marigold-colored seeds are packed full of spicy flavor—which, crushed and mixed with vinegar or water, is the basis of the classic yellow schmear we love to slather on pretzels.

Like ebony and ivory, the flavors of bright, citrusy, lemon peel and spicy black peppercorns come together in perfect harmony.

Is there anything more refreshing than the bright, grassy flavor of dill weed? Early Eastern Europeans sure didn’t think so, relying on the plant’s bright green fronds to bring the taste of summer to year-round preserved dishes like pickles.

Peppery and prepared to play well with others, cumin was once so popular it was once carried in the pockets of wedding guests during the Middle Ages to bring good fortune.

his strain of coriander seed, grown in India, has a more heightened citrus top note than its counterparts from North Africa.

Chipotles are actually another famous pepper in disguise—they’re jalapeños that have been smoked, dried, and ground, often in the Chihuahua region of Mexico.

More self-explanatory than most spices, Chinese Five Spice powder is a blend that’s used most heavily in the cooking of Taiwan.

Mama Mia! These fruity, spicy lil' flaky babies are here to bring Italiano flavour to your taste buds.

Rustic, bold, and spicy.