Allspice comes from the pepper plant Pimenta dioica, a member of the myrtle family that grows as a shrub or tree and produces aromatic berries. The berries are harvested unripe, then sun-dried, and sold whole or ground as a spice. Originally native to Jamaica, allspice spread throughout the Caribbean, Mexico, and Central America by migratory birds. Today, it is grown […]
Tarragon is a fragrant herb with a slightly sweet, anise-like flavor and a hint of bitterness. You’ll find it fresh, dried, or infused in vinegars and oils. Its delicate taste makes it a favorite in many kitchens, adding depth and brightness to both simple and elegant dishes. Culinary Uses: A staple of French cooking, tarragon shines in Béarnaise sauce, in […]
Sage (Salvia officinalis) is a perennial herb in the mint family (Lamiaceae), related to basil, rosemary, oregano, and lavender. Native to the Mediterranean, it is now grown worldwide. The plant is a small evergreen shrub with soft, gray-green leaves and purple-blue flowers in summer. Sage has an earthy, slightly peppery flavor with hints of pine and citrus, making it a […]
Caraway seeds are the dried fruits of the Carum carvi plant, which belongs to the parsley family. Native to western Asia, Europe, and North Africa, these crescent-shaped brown seeds are commonly used as a spice. They have a warm, slightly sweet flavor with hints of anise, fennel, and citrus, offering a pungent, earthy taste with a touch of peppery licorice. […]
Nutmeg is a warm, aromatic spice derived from the seed of the nutmeg tree (Myristica fragrans), native to the Maluku Islands (now part of Indonesia). It has been valued for centuries for its flavor, aroma, and medicinal properties. Flavor Profile: warm, sweet, and slightly nutty flavor with a hint of spiciness. Culinary Uses: baking (pies, cookies, cakes) and beverages (eggnog, […]
