Saffron - Saffron is easily the most expensive spice in the world. It comes from the stigma of the blue flowering crocus (crocus sativus). The stigma must be handpicked and it takes a lot of stigmas (200-500) to make 1 gram of saffron which explains why it is so expensive. Fortunately, only a small amount is necessary to impart its beautiful color and flavor to food. Saffron is used in paella plus many sauces, rice, and seafood dishes.

Grains of Paradise - Also known as Melegueta pepper or Guinea grains. It comes from the Amomum melegueta tree that grows in Western Africa. This tree is related to both ginger and cardamom. It was commonly used as a pepper substitute when the price of pepper became too high. Grains of Paradise are widely used in Caribbean and African cooking and will impart a hot, spicy, aromatic flavor to any dish.

Sumac - Sumac comes from the dried berries of the plant Rhus coriaria also known as Sicilian Sumac or the North American Sumac Rhus aromatica. There are many varieties of Sumac and some are poisonous so care must be taken to avoid those varieties .The berry or the powder is used as a souring agent. It imparts a sour lemony flavor and complements fish and red meat nicely. It is widely used in North African, Middle Eastern and Southern Mediterranean cooking.

Juniper Berries - Juniper berries are thought to be the only spice that comes from a conifer (cone-bearing seed plants) and from a cold climate. They grow on small juniper shrub that is common throughout the Northern hemisphere. They are use a prime ingredient in gin. The seeds can take three years to mature and are picked when they turn blue. They have an aromatic flavor with a sweet accent and are popular in European cuisines. In this country the Juniper berry is frequently found in marinades, brines, stuffing and sauces.

Kala Jeera - It is in the parsley family and is popular in Northern Indian Cuisine to flavor rice and meat dishes. It has a rich nutty flavor that is slightly grassy. The seeds are small and crescent shaped and has a sharp bitter odor. Also known as black cumin.

Long Pepper - (pipalli) Also known as Bengal pepper, Long Pepper is a close relative of Black Pepper, but is hotter with sweet undertones. It is a small long catkin that can be grated or crushed just before use. It is popular in Indian, African, Indonesian and Mediterranean cooking. It compliments any rich buttery food.

Nigella seed-Also known as fennel flower. It has a pungent and slightly bitter flavor with a hint of sweetness. It is a small, black, sharply pointed seed that is commonly used in Bengali cooking.

Fennel Pollen - With a long culinary history in Northern Italian cuisine just a pinch of fennel pollen can make an average dish extraordinary! Fennel Pollen started gaining in popularity in this country in the 1990’s when it was introduced to Chef Mario Batali. But what makes this often described as “Culinary Fairy Dust” is how Fennel Pollen imparts a full, rich, savory flavor to cooked foods. Often described as umami that deep intensity and savoriness that top Chef’s are always in search of.

Dried Avocado Leaves - Avocado leaves (known as “hojas de aguacate” in Spanish) are harvested from the native Mexican avocado plant Peresea drymifolia. The leaves are used both fresh and dried. Avocado leaves are used predominantly in the southern regions of Mexico, most predominantly in the states of Puebla and Oaxaca. Both fresh and dried leaves are toasted and then added to (black) beans, moles, pipianes (these are sauces made mostly of nuts or seeds), soups, stews and tamales.

Dried Kaffir Lime Leaves - Kaffir Lime is very popular in Balinese, Cambodian, Malaysian and Thai cuisine. Native to Southeast Asia, Kaffir Lime is also grown in Australia, California and Florida. Our Kaffir Lime Leaves are grown in Thailand. Kaffir lime is also known as Indonesian lime, wild lime or by its Thai name – makrut lime. Kaffir Lime Leaves are a signature flavor of many Thai curries, salads, soups and stir-fries.

Pasilla de Oacaca Chile - Pronounced “Pah-SEE-yah day Waa-HAAK-kah”. The Pasilla de Oaxaca chile is not well known in the US but it is gaining in popularity among serious chile heads who enjoy it’s deep smoky flavor. In the hilly region of Oaxaca in southern Mexico these long pasilla chilles are smoked. While we in the US are much more familiar with the smoked chipotle (smoked jalapenos) the Pasilla Oaxaca possesses a bit less heat than the chipotle but twice the smokiness. Pasilla de Oaxaca is popular in vegetarian dishes with a rich smokiness that brings out a bacony ham flavor without the actual fatty meat. Also used in the famous “mole negro”, Latin style bean dishes, soups, sauces and in a regional favorite – reallenos.

Amchur Powder - Amchur powder is made from unripe mangos that have been sliced, sun dried and then ground into a fine powder. It is commonly used as a souring agent in North Indian cooking.

Ajwain - Also known as Ajowan caraway, Carom seeds or Bishops weed. It has a flavor similar to thyme or caraway seeds, only stronger. It is used in small quantities after it has been dry roasted or fried in ghee or oil. It belongs to the Apiaceae family along with coriander and cumin. It is used in Indian and Pakistani cuisine.

Machalepi - Also spelled Mahleb or Mahlebi, this spice comes from the pit of the St. Lucie cherry, Cerasus mahaleb, which is a member of the Rosaceae or rose family. Its flavor has a hint of almond with rose and cherry accents. It is popular in Greece, Middle Eastern Countries and Mediterranean cooking. It is used in baking.

Anardana - Anardana is the dried seed of various wild pomegranate plants. It has a sour and slightly fruity flavor. It works well in a dry seasoning mix for fish or as a marinade to season meats especially venison. It is a common ingredient in chutney.

Dear Sudeep Subedi,

I suggest you two site dedicated to nutrition for North America where you can select some vegetable and spices of South America and Asia. Some are worldwide so, check what is interesting for you.

Please visit:

1. https://www.usda.gov/wps/portal/usda/usdahome

2. http://www.hc-sc.gc.ca/fn-an/nutrition/fiche-nutri-data/index-fra.php

Good luck.

Regards

here