1. Sesame
The black or white sesame seeds that we often find on baked goods or in various dishes actually grow inside pods, each 3-5 cm long. The pods mature and dry out as the plant reaches full growth, splitting open naturally to release the seeds inside. These seeds can vary in color from white, black, brown, and even reddish hues depending on the variety of the plant.
The sesame plant itself thrives in tropical and subtropical regions, where it requires well-drained soil and warm climates to flourish. It can grow up to 100 cm in height, with its slender green stems topped by delicate flowers in shades of white, purple, or blue. The flowers bloom in sequence along the stem, and their nectar often attracts pollinators like bees. The resilience of sesame plants makes them well-suited to arid conditions, earning them the nickname "survivor crop."
2. Saffron
Saffron is a spice derived from the stigma of the cultivated crocus flower, a species in the crocus genus. The crocus blooms for only a few weeks in autumn, producing beautiful lilac or purple flowers with bright red stigmas at their center. Each flower yields just three stigmas, which are carefully hand-picked during a brief harvest period. These delicate stigmas are then dried to produce the saffron threads we recognize.
The crocus plant thrives in regions with cold winters and dry summers, such as Iran, Kashmir, and parts of Spain. The plant requires well-drained soil and significant labor to grow since it does not reproduce through seeds but rather by splitting and planting its corms (bulb-like roots). Fields of saffron crocuses create striking carpets of purple, a rare and labor-intensive sight that reflects the spice’s value.
3. Cardamom
Cardamom is a spice plant from the ginger family, used to flavor tea, coffee, and various dishes. The cardamom plant grows in humid tropical regions, particularly in India, Sri Lanka, and Guatemala. It is a perennial herbaceous plant with lush, green, sword-shaped leaves that can grow to a height of 2-4 meters.
At the base of the plant, long stems bear clusters of small flowers that bloom in pale green or white, often with purple veins and yellow accents. The cardamom pods, which encase the seeds, develop low to the ground and must be hand-harvested when ripe. These pods are first sun-dried to preserve their intense aroma and flavor. The plant also thrives in shaded forests, where its tall leaves shelter the ground, creating a moist environment essential for pod development.
4. Nutmeg
The nutmeg tree itself is quite tall, reaching up to 20 meters, with its large fruits being the essential part – the ground seeds produce one spice, while the outer shell of the seed is used to create another. The nutmeg tree grows primarily in tropical islands, such as those in Indonesia and the Caribbean, where it flourishes in rich, volcanic soil.
The tree’s yellowish fruit resembles a small apricot, splitting open when ripe to reveal a bright red, lacy covering called mace wrapped around the seed. This vibrant red mace is also dried and used as a spice in its own right. The nutmeg seed, nestled within the hard outer shell, is harvested, dried for weeks, and cracked open to reveal its aromatic core. Mature nutmeg trees not only produce hundreds of fruits annually but also feature glossy green leaves and small, fragrant flowers.
5. Black Pepper
Black pepper is a climbing plant from the pepper family that can grow up to 4 meters tall. It is typically grown on trellises or trees, where its slender stems wrap around supports as it climbs. The plant features dark green, heart-shaped leaves and produces small white flowers that eventually develop into clusters of green berries.
These berries ripen through various stages, turning from green to red. To produce black pepper, the unripe green berries are harvested and sun-dried until they wrinkle and darken. The pepper plant thrives in tropical regions with high humidity, such as southern India and Vietnam, where the monsoon rains support its growth. A well-cared-for vine can produce peppercorns for up to 20 years, making it a long-term investment for farmers.
6. Mustard
The mustard plant grows in wide fields, with bright yellow flowers that create a stunning visual blanket during bloom in autumn and winter. Each flower contains four petals arranged in a cross-like pattern, a characteristic of plants in the Brassica family. The plant grows rapidly and can reach a height of 60-90 cm.
Once pollinated, the flowers give way to slender pods containing small round seeds, which range in color from yellow to black depending on the variety. The mustard plant is remarkably versatile, thriving in cool climates with minimal care. Its flowers not only add beauty to agricultural landscapes but also attract bees and other beneficial insects. In addition to its culinary uses, mustard plants are grown as cover crops to enrich the soil.
7. Cumin
Cumin thrives in arid, sun-drenched regions, making it ideal for cultivation in parts of the Middle East, India, and the Mediterranean. The plant grows to a modest height of 30-50 cm, with thin, branched stems and feathery green leaves that resemble dill. It produces delicate white or pinkish flowers arranged in small umbrella-shaped clusters known as umbels.
The flowers give way to oblong seeds, which are harvested when the plant dries and turns brown. These seeds are collected, dried under the sun, and often ground into the familiar cumin powder. The plant’s hardy nature allows it to withstand harsh climates, and its deep roots enable it to survive prolonged droughts. Farmers typically cultivate cumin in rotation with other crops to maintain soil health.
8. Capers
Capers grow on hardy, thorny bushes known for thriving in rocky, arid soils. These low, sprawling plants feature long, trailing stems and rounded green leaves that store moisture, allowing them to endure hot and dry climates. During the flowering season, caper bushes produce delicate buds that are harvested before they bloom.
If left unharvested, the buds open into showy white flowers with long, thread-like purple stamens, giving them a delicate and ornamental appearance. After flowering, the plant also produces small fruit known as caperberries, which are often pickled like the buds. Capers are well-adapted to coastal regions and are frequently found growing along cliffs, walls, and rugged Mediterranean landscapes.
9. Turmeric
Turmeric is not just a famous Indian spice but also a beautiful flowering plant. The spice is made from the turmeric root, which is cleaned thoroughly of soil, boiled in water, dried, and then crushed by hand or in a food processor into powder form.
10. Vanilla
Vanilla grows on a plant that resembles a vine, with its main origin in Central America. Since ancient times, native Mexicans – the Aztecs – collected vanilla pods and added them to cocoa drinks. Today, vanilla pods are typically dried and used for various culinary purposes in their natural form or after being ground into powder.
11. Cloves
Clove is a spice made from the dried flower buds of a tropical tree called the clove tree, which grows to a height of 10-12 meters. The clove spice is, in fact, the closed flower bud, which is handpicked and dried. Afterwards, they are marketed whole or ground and used for seasoning baked goods, sausages, spreads, and more.
12. Rosemary
Rosemary is a perennial shrub with blue flowers that can be found in abundance across the country. Its stems produce branches full of needle-like leaves, with their edges rolled backward. The top side of the leaves is dark green, while the underside is gray. The plant's name comes from Latin – “dew of the sea” – due to its blue flowers resembling the sea or the fact that it often grows near it. Rosemary sprigs are used as a spice in many dishes and are even soaked in red wine to make rosemary wine in some European countries.
Image source: Aviatorjk
