Culinary herbs and spices specifically are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavouring or colouring. Herbs are derived from the leaves and stalks of plants, whereas spices come from the seeds, fruit, roots, and bark of plants. Some plants give rise to both herbs and spices, such as coriander and fenugreek.

Here are five unusual ones from around the world.

AUSTRALIA - Wattleseed
Sourced from over 120 Australian Acacia species, wattleseed has a rich indigenous history as a traditional bush food. Its nutty, coffee-like flavour enhances everything from bread and granola to ice cream, sauces, and even chocolate. Revered for its low glycaemic index and nutritional profile, wattleseed flour is prized in diabetic-friendly recipes. Harvesting requires ingenuity! Trees may be “butt shaken” with pods stripped by hand. When milled into a fragrant flour and toasted its deep, earthy taste is unlocked.

INDONESIA - Andaliman
The wild Szechuan pepper of Sumatra is a rare citrusy spice. It tingles the tongue and brightens dishes with its lemon-lime aroma. Unlike its Chinese cousin, andaliman grows only in the wild, lending a bright, electric zing to Batak cuisine. Often crushed into sambals, stews, or rubbed on fish, its fleeting freshness and bold, numbing heat make andaliman a coveted treasure. One that’s impossible to cultivate. It’s fiercely preserved in its native forests.

WEST AFRICA - Grains of Paradise
This West African spice has a warm, peppery zing with bright hints of citrus and cardamom. Once more coveted than black pepper in Europe, its tiny reddish-brown seeds add an aromatic punch to stews, drinks and even gin. Prized in Ghana, Nigeria, and Liberia, it lends a subtle heat to traditional recipes and modern cuisine alike. It totally improves beers, baked goods, and sauces with its complex, exotic flavour.

MEXICO - Epazote
A bold, aromatic herb, epazote has been long cherished in Mexican kitchens for its pungent, almost medicinal flavour. Essential for seasoning black beans, quesadillas, and rustic soups, epazote deepens dishes with its earthy, oregano-meets-anise character. Famously, it has the reputation of taming legumes’ gassy effects. A culinary secret which has been passed down for generations. A few fresh sprigs of epazote transform simple recipes into vibrant, traditional meals with a distinctively wild edge.

CARIBBEAN/LATIN AMERICA - Culantro
A bold tropical herb with a pungent, coriander-like flavour. Far more intense it is essential in Caribbean sofritos, curries, and brothy soups. Beloved across Latin America and Southeast Asia for its savoury depth. Not to be confused with cilantro, culantro dries beautifully, retaining its vibrant taste long after harvest. Its spiky leaves lend an aromatic, almost peppery kick to dishes, making it a culinary secret for cooks craving a wilder, more robust green seasoning. Please note the flower heads are not to be eaten.

[Ed. Part 2 will focus on the Mediterranean region]

Prepared by a Chaîne News Online Staff Writer
Researched from various sources. E&OE