From a Mexican orchid; Madagascar now grows most of it. Second-most expensive spice.
how to eat it
Serve & eat
In desserts.
Ratings & notes
Loading…
वहीं सेSame place
More from Mexico
Tequila Blanco
Unaged or rested under two months; tastes of cooked agave, pepper and citrus. Tequila can only come from Jalisco and parts of four other Mexican states.
from Mexico · Jalisco
Tequila Reposado
'Rested' 2 to 12 months in oak, adding vanilla and caramel softness.
from Mexico · Jalisco
Tequila Añejo
Aged 1 to 3 years in oak; rich and smooth, made for sipping. 'Extra añejo' is aged 3+ years.
from Mexico · Jalisco
Mezcal
Agave spirit whose hearts are roasted in underground pits, which gives it a smoky flavour. Tequila is technically a type of mezcal.
from Mexico · Oaxaca
Raicilla
A rustic agave spirit from Jalisco's mountains and coast, fruity and earthy.
from Mexico · Jalisco coast
Sotol
Made not from agave but from the desert spoon plant; grassy, mineral and herbal.
from Mexico · Chihuahua
मसालेSame shelf
More Spices & Herbs
Turmeric (Haldi)
Earthy, bitter golden root; India grows about 75% of the world's supply. Gives curries their yellow colour.
from India
Cumin (Jeera)
Warm, nutty seed; crackled whole in hot oil (tadka) or roasted and ground.
from India · Rajasthan
Cardamom (Elaichi)
The 'queen of spices': floral and sweet. Black cardamom (badi elaichi) is smoky.
from India · Kerala
Black Pepper (Kali Mirch)
The 'king of spices' and 'black gold', which drew European traders to Kerala.
from India · Malabar coast
Saffron (Kesar)
The world's most expensive spice by weight: about 150,000 flowers for 1 kg.
from Iran · Iran
Cinnamon (Dalchini)
True cinnamon from Sri Lanka is delicate; cassia (common in India) is stronger.
from Sri Lanka