A Guide to Herbs and Spices

Allspice: This spice comes from a tree native to the Caribbean, Mexico, and Central America. The name comes from England in the 1600s, where it was considered to combine the flavors and virtues of nutmeg, cloves, and cinnamon. Allspice is, of course, a popular component in Caribbean and Mexican cuisine. In Jamaica, it is used in jerk seasoning, while the wood from the same tree is used to smoke food. Allspice is also used in the Middle East, Northern Europe, and North America for savory foods (like stews, sausages, pickles, etc.) and sweet foods. Though it is used almost exclusively in baking in American cuisine, allspice gives Cincinnati Chili its unique flavor. 

Anaheim Chili: Also known as Californian Chili Peppers, the Anaheim chili is a relatively mild pepper and falls between 500-1,000 SHU on the Scoville heat scale. Anaheims are used fresh, dried, and canned. When canned, they’re labeled as “Green Chilis.” Anaheim chilis pair well with aged cheeses, young cheeses, pork, poultry, corn, tomatoes, eggs, and black beans. To re-hydrate, soak in hot water for about 20 minutes and then drain off excess liquid.

Ancho Chili: The word ancho means “wide” and refers to the short, fat body of the ancho (aka poblano) pepper. These mild peppers register at 1,000 SHU on the Scoville heat scale and are considerably milder than both chipotle and cayenne. However, every so often, you might come across an ancho pepper that is inexplicably hot. Even peppers from the same plant have been known to vary greatly in intensity. Generally speaking though, anchos are a safer pepper for people unused to intense heat. Ancho pairs well with meat, beans, rice, and vegetables. It’s also great for Mexican cuisine, Tex-Mex, and Americano. To re-hydrate, soak in hot water for about 20 minutes and then drain off excess liquid.

Anise Seed: This aromatic and flavorful spice is indigenous to the Mediterranean and South Asia. It is used the world over to flavor many sweet foods, including black jelly beans, Australian humbugs, Italian pizzelle, German Pfeffernüsse and Springerle, and Mexican champurrado (a hot chocolate-type drink). Anise seed is also used in the brewing of many traditional liquors. In ancient Rome, anise was used to flavor special mustaceoe cakes. They were served after large banquets to aid in digestion. Some believe this may be the origin of wedding cake. Anise is a scent that dogs find very appealing and is sometimes referred to as the “dog’s catnip.”

Basil: A member of the mint family, basil is a highly aromatic herb. Native to warm regions, like central Africa and Southeast Asia, basil is now grown worldwide. Fresh basil loses its flavor when cooked too long; thus, it is often the last ingredient added. When dried, the taste changes subtly, becoming milder and somewhat sweeter with a scent reminiscent of fresh hay. In this state, it is often used in Italian-inspired Americano cooking, especially for sauces, soups, and pasta dishes. Its most commonly paired counterpart is oregano. 

Bay Leaf: Dried bay laurel leaves are an excellent herb for flavoring soups and sauces. They are traditionally used in Mediterranean and Brazilian cuisine. Other varieties, such as Indian bay leaf and Californian bay leaf, are similar in flavor and can be substituted for one another. There has been a mistaken belief that bay leaves are poisonous if eaten whole. This myth was probably inspired by other members of the laurel family, which are indeed toxic. However, ingesting bay leaves is perfectly safe, though unpleasant due to their stiff, unyielding texture. Because of this, it is still a good idea to remove them from a dish after cooking.

Cajun Spice: Cajun cuisine is a type of food developed by the Acadians, a francophone people expelled from Canada in the 1750s and 60s. They settled in Louisiana and brought delicious cooking traditions with them, which blended with Spanish and West African cuisines over time. The distinct flavor palate can be recreated with cajun seasoning, which is a mix of paprika, onion, garlic, marjoram, thyme, fennel seed, cumin, and cayenne. This spice is traditionally used with a base of celery, onion, garlic, and tomato. Other common additions are vegetables like sweet peppers and okra, seafood like shrimp and crawfish, and pork sausages.

Caraway: Caraway is an herb native to western Asia, Europe, and North Africa. It is sometimes called meridian fennel or Persian cumin, which are two other spices it is distantly related to. The flavor is reminiscent of fennel and anise seed. Cuisines all over Europe, the Middle East, and Asia use it. In Britain, it is used for caraway seed cake and in Serbia, it is sprinkled on scones. It also flavors Meghli, which is a pudding served during Ramadan. In Scandinavia, it is used to flavor several traditional liquors. Some cheeses, such as Havarti, are made with caraway. Rye bread often uses caraway to enhance and complement its unique taste. 

Cardamom: This spice is made from the pods of a plant that is native to the Indian subcontinent and Indonesia. You can buy it as a pod, in its whole seed form, or ground. It has a unique flavor and a strong aroma. Today, it is the third most expensive spice in the world. Cardamon is a common component of Indian cuisine. Most famously, it is one of the key ingredients of Chai Tea. In Scandinavian countries, it is used in baking, especially in sweet breads. In the Middle East, it is added to coffee and tea. In Korea, it is used to make jeho-tang, which is a traditional tea.

Cayenne: This spicy pepper is named from a corrupted pronunciation of quiínia, an Old Tupi word for pepper. The French Guiana city Cayenne was most likely named for the pepper and not the other way around. It is classed as a moderately hot pepper, rated between 30,000 to 50,000 SHU on the Scoville heat scale. It is a good “beginner” pepper if you enjoy spice but are unused to more potent varieties. Cayenne pairs particularly well with seafood and egg dishes, such as omelets, soufflés, and deviled eggs. It also goes well with meat, in stews and soups, and in curries. Dishes that are heavy in cheese are often given a pinch of cayenne to provide them with a mild kick. 

Celery Seed: Celery is a marshland plant that is most commonly cultivated as a vegetable. The stalks, leaves, roots, and seeds are all used in cooking. The seeds are used as a spice in temperate regions, and when mixed with salt (celery salt), they flavor cocktails like Bloody Marys, Chicago-style hotdogs, and Old Bay Spice. Celery seeds are also used in herbal medicine and the essential oil is used for making perfume. 

Ceylon Cinnamon: This spice is made from the bark of the Cinnamomum verum tree. There are several types of cinnamon, but many people believe that Ceylon is the most flavorful. This fact is one of the reasons why it is also known as “true cinnamon.” 90% of Ceylon cinnamon comes from Sri Lanka, from which it derived its name. This spice is used around the world in both savory and sweet dishes.

Chili Flakes: Chili peppers are native to the Americas. Their distinct, spicy flavor evolved to deter certain animals from eating the fruit. The plant’s preferred seed distributors are birds, who are incapable of tasting spice. However, humans developed a love for chilis’ heat and have been eating them in the Americas since at least 7500 BCE. Scoville heat units (SHU) were developed to rank the intensity of peppers. Mild bell peppers start at 0 SHU, while the hottest varieties reach 1,569,300 SHU (Carolina Reaper, cultivated for intense heat). Crushed Chili flakes are made from a mix of moderately spiced peppers. They are used in Americano, Tex-Mex, Chinese, Indian, Korean, Mexican, Portuguese, and Thai cuisines.

Chili Powder: Like chili flakes, chili powder is a blend of various hot peppers. However, it often has other seasonings mixed in with it as well, such as cumin, salt, dehydrated garlic, and oregano. It is easy to use in many recipes, especially for Americano and Tex-Mex cooking. Perhaps one of the most common uses for chili powder is to flavor chili con carne, otherwise known as “chili.” This spicy stew is very thick, full of beans, tomato, vegetables, and usually ground beef. Other chili powder uses are numerous, but it pairs particularly well with meat, beans, and rice dishes.

Chipotle: Chipotle peppers range from 3,000-10,000 SHU on the Scoville heat scale, making them a medium heat pepper. They are milder than cayenne but hotter than ancho peppers. They are particularly well known for their smoky, earthy flavor. In fact, the word “chipotle” is derived from the Nahuatl word chilpoctli, which means “smoked pepper.” Their flavor makes chipotle very popular for marinades, salsas, and sauces. It is used heavily in Mexican-American cuisines, such as Southwestern and Tex-Mex. It is also often paired with maple syrup to create a “sweet and spicy” blend of flavors.

Chives: A close relative of onions, shallots, garlic, scallions, and leeks, chives are a flowering plant that grows all over North America, Europe, and Asia. They have a mild, onion-like flavor that goes well with eggs, meat, and fish. Chives are particularly popular in French and Swedish cooking. In Germany and Poland, chives are served with quark, which is a curdled dairy product similar to cottage cheese. 

Cilantro: Cilantro is the American name for coriander leaves. Traditionally, cilantro is commonly used in chutney, salads, salsa, and as a garnish. Because the leaves lose flavor as they cook, it’s usually added to dishes fresh or just before the cooking process ends. Some people do not like cilantro, describing it as “soapy,” while others enjoy its fresh, lemony flavor. Research suggests that there is a genetic basis for this division of taste. 

Cinnamon and Cinnamon Sticks: There are over three hundred species of trees in the Cinnamomum genus, but only a couple are cultivated for use as this popular spice. Ceylon cinnamon is often called “true cinnamon,” but the more common variety is cassia. Both are derived from the inner bark of their respective trees. In America, cinnamon is used chiefly in sweet foods. Cinnamon and sugar go together on cereal, toast, fruits, and in all kinds of desserts. However, in the world at large, cinnamon is used in various sweet and savory dishes, especially in Indian, Turkish, and Persian cuisines. Cinnamon sticks are made from peeled strips of bark and are usually used for decoration or to flavor hot drinks. 

Cloves: A spice that comes from dried buds of an Indonesian flowering tree, cloves are popular in many traditional cuisines. They’re generally sold either whole or ground. While the ground version may be more convenient for cooking, whole cloves are essential for making orange pomanders. This traditional craft involves pressing cloves into an orange’s skin, making interesting designs and patterns. The cloves preserve the orange, and the two create a delicious smelling decoration.

Coriander: Coriander “seeds” are the dried fruit of the cilantro plant. It is a popular ingredient in Indian cuisine, where it is often paired with cumin. In Germany, coriander is used in some pickle and sausage recipes. South Africa also uses it for their famous Boerewors sausages, while in Belgium, they prefer to use it for brewing beer. Coriander has a rich, nutty flavor with a distinctly citrus undertone.

Cumin: This spice comes from the seeds of a flowering plant native to the Middle East and India. Ancient Syrian, Egyptian, and Minoan peoples have been flavoring their food with it since the second millennium BCE. The spice was introduced to the Americas by the Spanish and Portuguese. It is now commonly used in Mexican and Tex-Mex cuisine. Cumin can be used ground or in whole seeds and has a warming, earthy flavor.

Curry Powder: It may surprise you to learn that curry powder is not an Indian invention, but a British one. When the British Empire ruled over India, curry dishes were in vogue back home. Indian curries are made with a variety of spice blends and vary depending on the dish and the region that they are from. When the British wanted to cook themselves curries at home, they were often at a loss for how to do it right. Legend has it that a botched attempt at curry brought us Worcestershire sauce. Finally, a mix of spices became available to the British public commercially. That spice is still used widely in the West today. Though it might be a western take on India’s authentic mixes, it’s still very tasty.

Dill Weed: A member of the celery family, dill is an aromatic herb with a distinctly fresh flavor. It has been cultivated throughout Europe and Asia for some time. Therefore, many different types of food use dill for flavor. Russia, Poland, Bulgaria, Serbia, Greece, Sweden, Finland, Iran, Laos, China, and Egypt are just a few of the countries that rely heavily on dill in their traditional cuisines. It goes particularly well with fish (especially smoked salmon and tuna), in borscht-type soups, and in fresh salads with cucumbers and lemon. It is the essential ingredient in dill pickles.

Dulse Flakes: Also known as sea lettuce or creathnach, dulse is a red alga that grows on the northern coast of the Atlantic and Pacific. Dulse is a popular health food in Iceland, North America, and Canada, and is prized for its high vitamin and mineral content. It’s also high in protein and dietary fiber. It’s usually added to soups, chowders, salads, or bread. Dulse can also be used as a replacement for MSG in meat dishes.

Fennel: This herb is closely related to the carrot. It has a strong flavor and scent, similar to licorice and anise seed. It is used throughout India and the Middle East to flavor savory and sweet dishes. It is also one of the essential ingredients in five spice and panch phoron, which is a spice mixture used in Assam, Odisha, and Bengal. Italian sausage’s distinct flavor is also partially ode to fennel. Along with anise seed, fennel is used to create absinthe, which is a famously potent, green-colored alcoholic spirit. The Greek word for fennel is marathos. The famous Battle of Marathon was named as such because it took place in a field full of fennel.

Fenugreek: The seeds of the fenugreek plant have been used as a spice for millennia. Charred seeds dating from 4000 BCE were found in Iraq, and desiccated remnants of fenugreek were found in Tel Lachish (an ancient city in Palestine) and in Tutankhamen’s tomb. Today fenugreek is used in many Indian dishes and is part of the blend comprising commercial curry spice. Fenugreek is also often used in Turkish, Egyptian, and Persian cuisines. Yemenite Jews use it to make a frothy relish that is reminiscent of curry. Another great way to use Fenugreek is to sprout the seeds. The resulting microgreens make a delicious salad.

Five Spice: The five spices that make up this mixture are star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds. This mix is the most common combination, at least. However, there are variations such as in Southern China, where they replace cloves with Mandarin orange peel. Five spice is often used with fatty meats as a rub. It can also be incorporated into the batter of fried foods or used in beef stew. Though most commonly used in Chinese food, five spice powder is also found in Taiwanese cooking and certain Arabic dishes.

Garam Masala: This spice blend hails from the Indian subcontinent, where it is a common ingredient in many dishes. It can be made with many different combinations of spices and there is no single variant that is more authentic than others. A typical blend might include black and white pepper, cloves, mace, bay leaf, cumin, coriander, cloves, cinnamon, and cardamom. The word masala refers to a mix of spices, while garam means “heating the body.” In Ayurvedic medicine, it is used to elevate body temperature. In cooking, it gives food a wonderfully complex flavor and aroma. 

Garlic: Though garlic is native to Central Asia and northeastern Iran, it has been ubiquitous for quite some time. For instance, did you know that they found garlic in Tutankhamen’s tomb? Ancient Greeks used to bury cloves of garlic at crossroads as a gift for Hecate, which was the goddess associated with such places. Garlic is known for its pungent flavor and scent, and its mild heat. When cooked, garlic becomes considerably sweeter. Many flavors are complemented and enhanced with the addition of garlic. This is one of the reasons why it’s used so universally, from Asia to Latin America and nearly everywhere in-between.

Ginger Root: Ginger root, usually referred to as ginger, is used in cuisines worldwide, but especially in Asian dishes. The spice provides a warm, mild heat with a pungent, earthy flavor. There’s a subtle sweetness to it as well, making it perfect in both savory and sweet applications. Since it was one of the first spices carried from the east to Europe by Arab traders, it’s become one of the most universal. Across Asia, it’s used in savory dishes, candied, pickled, and brewed in traditional teas and beverages. In India, ginger is a primary ingredient of many dishes. In European countries, such as Germany and England, it’s more commonly used for making sweet cakes and bread. In the Caribbean, ginger ale is often brewed fresh at home and the spice is used to season many other dishes, as well. With such a wide range of applications, ginger can be an atlas of the world for the inquisitive cook. 

Herbes de Provence: As might be guessed by the name, Herbes de Provence is a blend of dried herbs considered to be typical in the cuisine of the Provence region of France. Usually, it is a blend of savory, marjoram, rosemary, thyme, oregano, and (in the US) lavender. Typically this mixture is used for grilled meats and stews.

Italian Seasoning: This blend is actually an American invention, as dried herbs are not particularly common in Italy. Italian seasoning is used as a quick and easy way to flavor sauces, soups, and everyday dishes. Generally, it contains oregano, marjoram, thyme, rosemary, basil, sage, and sometimes coriander. 

Marjoram: This herb is native to Cyprus, Turkey, the Mediterranean, Western Asia, the Arabian Peninsula, and the Levant. It was popular in Ancient Greece and Rome as a symbol of happiness. Though it became known to Britain in the medieval period, it wasn’t widely used in North America until after World War II. Generally, marjoram is used in soups, stews, salads, dressings, sauces, and even in herbal teas. 

Mulling Spice: This combination is used for mulled wine, mulled cider, wassail, or hippocras. These drinks are commonly enjoyed during late autumn and winter and are served hot. Mulling spices usually include cinnamon, peppercorns, nutmeg, ginger root, cloves, star anise, and sometimes cardamom, allspice, and orange peel.

Mustard Seed: In the West, mustard is most commonly found crushed and mixed with vinegar. This condiment is seen by many as a staple and is often paired with ketchup. Mustard seeds come in black, brown, and white varieties and are used in Indian, Pakistani, Bangladeshi, and Nepalese cuisine, among many others. When toasted over heat, the mustard seed will “pop” like corn, making it easier to cook with and bringing out its full flavor. Fun fact: the “eye of newt” mentioned in Macbeth is actually an archaic name for mustard seeds.

Nutmeg: Nutmeg is a spice derived from the dried seed of the nutmeg tree, an evergreen found in Indonesia. The ground form may be more common, but many cooks claim that the best way to use nutmeg is to grate it from the whole dried seeds. Around the world, nutmeg is used for many savory and sweet foods, such as Swedish meatballs, quiche, and doughnuts. Indonesian, Indian, Dutch, and English cuisines are just a few to traditionally employ this spice in meat, vegetable, and sweet dishes. It is also an essential part of mulled wine and eggnog. 

Onion Powder: Onion powder is made using dehydrated onion and is often used as a seasoning on top of pizza or pasta. It’s also commonly used in sauces, salad dressings, burgers, and meatloaf.

Oregano: A member of the mint family, oregano is native to Western and Southwestern Eurasia and the Mediterranean. It’s a widespread culinary herb and is usually used dried. It’s commonly thought of as an Italian herb in the US, primarily due to WWII soldiers who developed a taste for “the pizza herb” while serving in Italy. It’s also commonly used in Turkish, Portuguese, Greek, and Latin American (especially Argentinian) cuisine. 

Paprika: Paprika is a spice that is made from dried sweet peppers. It is sometimes mixed with spicier varieties of pepper, which contributes to the different flavors and colors of paprika types. For instance, “strong” paprika is spicy and light brown in color, while “rose” or “rozsa” paprika is aromatic, mild, and pale red. The most common type in the US is “noble sweet” paprika, which is the bright red variety. The most famous nation to use paprika heavily in its cuisine is Hungary. Most notably, it is used in the meat stew known as goulash and in paprikash, a chicken dish made with paprika gravy, broth, and sour cream. 

Parsley: An herb native to the Mediterranean, parsley is common in European, Middle Eastern, Brazilian, and American cuisine. Fresh parsley is mainly used as a garnish, while the dried herb is more versatile. Parsley is good for soups, casseroles, cooked meats, sauces, and condiments. 

Peppercorn: Often considered an essential seasoning, pepper can be found in pretty much every kitchen and dining room in the western world, and elsewhere. Black, green, and white pepper all come from the same flowering vine. The color depends on when the fruit is picked and how it is processed. Black pepper is the most common and is made from the unripe fruit, dried and cooked. Green pepper is dried without cooking. White pepper is the only variety that uses ripe fruit, though it is just the seed. 

Pickling Spice: Since pickling is a means of preserving perishable foods, seasonings with antimicrobial properties are often added to the brine. Common herbs and spices include mustard, cinnamon chips, allspice, dill seed, celery seed, bay leaf, chili peppers, and cloves.

Poppy Seed: Poppy seeds are used mainly as a decoration on baked goods like cakes and pastries. It’s also common in citrus-flavored muffins or cakes and on bagels or bread. In the Balkans, Greece, and Austria, poppy seeds are often boiled in sugar or honey to make candy bars.  

Poultry Seasoning: This herb blend is intended to make roasting up a bird quick and easy. Poultry seasoning is also fantastic for seasoning pot pies, stuffing, casseroles, and more. Most blends include sage, thyme, onion, black pepper, marjoram, celery seed, and cayenne.

Pumpkin Pie Spice: Pumpkin spice, or pumpkin pie spice, is a combination of cinnamon, ginger, cloves, nutmeg, and sometimes allspice (allspice is the “y” of pumpkin spice). Similar combinations have been in use since at least 1796, when Amelia Simmons used them for her “Pompkin” recipes in her book, American Cookery. By the 1890s, cookbooks commonly referred to “pumpkin pie spice” as shorthand for this combination. In the 1930s, a spice company started making a prepackaged pumpkin pie spice blend. The goal was to make pie baking easier for housewives. Little did they know that by 2015, the pumpkin spice industry would be bringing in $500 million annually. While things have gotten a little crazy since the release of pumpkin-spiced lattes (pumpkin spice beef jerky is a thing), there’s no denying that pumpkin spice brings up hardcore nostalgia for autumn time.

Rosemary Leaf: The name “rosemary” comes from the Latin ros marinus or “dew of the sea.” It was probably called this because of the “salty” texture of the leaves and its ability to thrive on the coast of the Mediterranean. Rosemary was considered sacred to the ancient Egyptians, Romans, and Greeks and is used in folk medicine. In cooking, rosemary is often used dry and paired with roasted meats like lamb, pork, chicken, and turkey. It is also used for herbal teas.

Sage: Another member of the mint family, sage is native to the Mediterranean and has a long culinary and medicinal history. Since ancient times, it’s been used for keeping evil at bay, increasing fertility, treating snake and insect bites, and more. The Romans called sage “the holy herb,” and the Carolingian Empire encouraged all its monasteries to cultivate it. Sage has a savory, mildly peppery flavor that compliments roasted meats and onions. In the US and Britain, it’s often used for turkey stuffing and Sunday roasts. Sage is also common in French, Italian, Balkan, and Middle Eastern cuisine. 

Sesame: Sesame seeds, which come from a flowering plant native to India, have one of the highest oil concentrations of any cultivated seed crop. Thus, it’s not surprising that people have been cultivating sesame for its oil for over 3,000 years, making it one of the oldest known oilseed crops. Sesame seeds themselves are prized for their rich, nutty flavor and are used for cooking in many cuisines around the world. In the West, they are generally used for bread, crackers, and other baked foods. In Asia, sesame seeds are a common ingredient in savory foods, like salads, stir-fries, and meat preparations. In Japan, roasted sesame seeds and salt are ground together to make a popular seasoning called gomashio. Sesame seeds are also used in African, Indian, Caribbean, and Mexican cuisine, among others. 

Star Anise: This aromatic spice comes from an evergreen tree indigenous to northeast Vietnam and southwest China. Though the flavor closely resembles anise seeds in scent and flavor, the two plants are unrelated. Star Anise is a crucial ingredient of Chai tea, Vietnamese pho soup, and five spice. It can also be used as a substitute for the more expensive Anise Seed.

Tarragon: A member of the sunflower family, tarragon grows across Eurasia and America. Along with parsley, chives, and chervil, it is one of the four fines herbes of France, used for chicken, fish, and egg dishes. In Georgia, Armenia, Azerbaijan, and Russia, a popular soft drink called Tarkhuna is flavored with tarragon. In Iran, it’s used for Persian-style pickles, while in Slovenia, tarragon is used for potica, a traditional rolled cake made with nuts. 

Thyme: Yet another member of the mint family, thyme originated in the Levant, where it was first cultivated. The ancient Greeks believed that thyme was a source of courage and bathed with it. The Romans spread it across Europe, burning it for incense and flavoring their cheese and wine. It was common in the Middle Ages to sleep with a sprig of thyme under your pillow to ward off nightmares. It was also custom to gift bunches of thyme to knights or soldiers to give them courage, harkening back to the Greeks. Today, thyme is a popular herb around the world.

Turmeric: In flavor, turmeric is earthy, with a slightly bitter, mustard-like undertone. It’s used mainly in savory dishes throughout Asia and the Middle East. Although it’s used for a few traditional sweets, such as sfouf, a type of almond cake popular in Lebanon. Across Southeast Asia, turmeric is an important component of traditional cuisines. In Cambodia, turmeric, lemongrass, shallot, garlic, dried red pepper, and galangal (a member of the ginger family) is used to make Kroeung Kraharm, a special red paste used for various staple Khmer dishes. In the Philippines, kuning (yellow rice) and satay (skewered meat) both employ turmeric. In Thailand, especially in the southern regions, turmeric is used for making yellow curries. It’s also used for “golden milk,” a turmeric latte made with coconut milk. Turmeric is used in parts of African, such as in the Moroccan spice mix ras el hanout, and in South Africa to make geelrys (yellow rice). Nobody uses turmeric quite as prolifically as in India. Turmeric is used in just about every home-cooked meal. In pickles and chutneys, in lentil dahls, in beverages, and more. It’s prized both for its flavor and golden color.

Vanilla Beans: Vanilla beans are not beans at all, but are actually derived from a type of orchid native to Mexico. It is believed that the Totonac people of modern-day Veracruz were the first to cultivate vanilla sometime during the 15th century. The conquistadors brought both chocolate and vanilla back to Europe in the 1520s. Today, vanilla is considered the world’s most popular flavor and aroma. Though vanilla extract is most common, using the “beans” brings out a more full-bodied flavor. Slice the bean open down the seam and scrape out the interior flecks.