Anise, a very distinct and flavorful spice, was originally cultivated in the Middle East and Egypt, and was brought to Europe for its medicinal benefits. The spice has historically been used as a digestive aid, a menstrual cramp reliever, and an antiseptic.
Cardamom, native to India and other surrounding areas, is a spice like no other. This complex ingredient is most commonly used in Indian cuisine, and brewing a nice batch of chai. The flavor profile of cardamom varies among each person who consumes it. Notes of citrus, spice, and herbal undertones are common regards of cardamom.
Cinnamon is as flavorful as it is aromatic. Full of complex sweet and spicy undertones, and a wood-like golden brown color, cinnamon can also be used to garnish drinks and goods. The possibilities are endless with this spice.
Cloves have one of the most unique flavors out there. The taste is pungent, strong and sweet with a bitter, astringent undertone. Cloves also have a distinct warm characteristic that can be almost a feeling of heat, and cause a tingling sensation on the tongue.
Ginger provides a mildly spicy kick to any dish or drink when used in a large enough quantity. It was originally cultivated in Southeast Asia, and was transported to Europe during the spice trade.
Regarded as one of the world's most popular aroma and flavors. Its origin can be traced back thousands of years and is now widely used in foods and beverages. Although it is native to Mexico, it is now widely grown throughout the tropics. Indonesia and Madagascar are the world's largest producers.