Saffron is the world's most expensive spice, derived from the stigmas of the Crocus sativus flower. It takes around 75,000 saffron blossoms to produce a single pound of saffron, contributing to its high cost. ¹⁾

Vanilla comes from the pods of the Vanilla orchid, and it is the second most expensive spice after saffron. Madagascar is the largest producer of vanilla, known for its rich and creamy flavor profile. ²⁾

Cardamom is known as the “Queen of Spices” and is used in both sweet and savory dishes. It has a strong, unique flavor with hints of citrus and mint, often used in chai tea and Middle Eastern cuisine. ³⁾

Mahlab is a spice made from the seeds of the St Lucie cherry and is used in Middle Eastern and Greek cooking. It has a sweet, nutty flavor with notes of almond and cherry, often used in pastries and breads. ⁴⁾

Sumac is made from the dried and ground berries of the Rhus plant and has a tangy, lemony flavor. It is commonly used in Middle Eastern cuisine to add a bright, sour note to dishes like fattoush and za'atar. ⁵⁾

Grains of Paradise are seeds from the Aframomum melegueta plant, related to ginger. They have a peppery flavor with hints of citrus and cardamom, traditionally used in West African cuisine and increasingly popular in craft brewing. ⁶⁾

Ajwain seeds, also known as carom seeds, have a strong, thyme-like flavor with a hint of anise. They are often used in Indian cooking for their digestive properties and are a key ingredient in dishes like parathas and pakoras. ⁷⁾

Tonka beans come from the seeds of the Dipteryx odorata tree and have a complex flavor profile, combining vanilla, almond, cinnamon, and clove. Due to coumarin content, their use is restricted in some countries, but they are prized in perfumery and gourmet cooking. ⁸⁾

Long pepper, or Piper longum, is a close relative of black pepper but has a more complex flavor with sweet and spicy notes. It was used in ancient Roman and Indian cuisine and is now making a comeback in modern gastronomy. ⁹⁾

Mastic is a resin obtained from the mastic tree, primarily found on the Greek island of Chios. It has a unique, pine-like flavor and is used in Mediterranean cooking, particularly in desserts and liqueurs. ¹⁰⁾

Kaffir lime leaves are highly aromatic and used to add a distinctive citrus flavor to Southeast Asian dishes. They are a key ingredient in Thai curries and soups, providing a fresh and tangy taste. ¹¹⁾

Dried limes, also known as black limes or loomi, are limes that have been boiled in saltwater and then dried. They add a sour, slightly smoky flavor to Middle Eastern dishes like stews and soups. ¹²⁾

Fennel pollen is harvested from fennel flowers and has an intense, sweet, and anise-like flavor. It is a prized ingredient in Italian cooking, often sprinkled over meats and vegetables for a burst of flavor. ¹³⁾

Cubeb pepper, also known as tailed pepper, comes from the Piper cubeba plant and has a peppery flavor with hints of allspice and nutmeg. It was once a popular spice in medieval Europe and is now used in Indonesian and Moroccan cuisines. ¹⁴⁾

Amchur is a powder made from dried unripe mangoes, used to add a tangy, fruity flavor to dishes. It is a common ingredient in Indian cuisine, especially in chutneys, curries, and marinades. ¹⁵⁾