This series covers 229 spices from kitchens and traditions around the world. The selection includes everyday staples, regional favorites, and rare ingredients used in many cuisines.

Spices are dried parts of plants, such as seeds, bark, roots, and fruits, used to add flavor, color, and aroma to food. They range from mild and sweet to sharp and fiery, and they vary widely in origin, texture, and strength. Many also bring health benefits and have served as natural preservatives for centuries. Cooks rely on them to define the character of dishes across nearly every culture.

Interesting and little-known facts about Spices: – Saffron is the most expensive spice in the world, often costing more than $5,000 per pound. – It takes about 75,000 saffron flowers to produce a single pound of the dried spice. – Black pepper was once so valuable that it was used as currency and to pay rent. – Vanilla is the second most expensive spice, partly because each flower must be pollinated by hand. – The spice trade helped drive major voyages of exploration during the 15th and 16th centuries. – Nutmeg and mace come from the same tree, making it the only plant that produces two distinct spices.

The alphabetical index below lets you browse every spice by its first letter, and each page lists the name, origin, flavor profile, uses, and a short Description.