HERBS & SPICES comprise dried or fresh plant-derived substances used primarily to season, flavor, color, and preserve food. This category includes herbs—the aromatic leaves of plants (e.g., basil, thyme, rosemary)—and spices—derived from other plant parts such as seeds (cumin), bark (cinnamon), roots (ginger), or fruits (pepper). They are available in whole, ground, blended, or fresh forms, and provide essential culinary foundations across global cuisines. Packaged in jars, pouches, or sold loose, they enable both everyday cooking and gourmet preparation. The category continues to evolve with increased focus on origin traceability, organic options, and functional health benefits, while maintaining its fundamental role in transforming simple ingredients into complex, culturally rich dishes.

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