Lebanese Kafta Burger

White Pepper has the same spicy, peppery taste, but milder and with a slight sweetness. A stronger dose of citrusy flavor keeps it bright.

White pepper and black pepper come from the same berry, harvested at the same time! While black pepper is laid out to dry in the sun, white pepper is soaked and skinned immediately after harvest.

A citrusy crispness with slight notes of lemon and a pungent aftertaste, Coriander is bright and fresh and adds a vibrant aromatic quality to dishes.

Cilantro and coriander are different parts of the same plant, Coriandrum sativum. This happy marriage has delighted palates for centuries—there are ancient Sanskrit and biblical references to both!

As its name suggests, Allspice brings forth a deliciously warm, subtle sweet flavor that’s evocative of cinnamon, nutmeg, and cloves, all mixed together.

The name is as unoriginal as it sounds. When English settlers first encountered these pungent berries in Central America, they gave up trying to describe its complex flavor and settled on Allspice.

Strong, bitter, and yet somehow sweet, pungent Clove is the foundation of common warming spice blends, like pumpkin pie spice and speculoos spice blends.

Cloves are so flavorful that they changed the course of human history. Native to a small band of islands in Indonesia, cloves were a driving force in fueling the expeditions that lead to colonization.

Potent and robust, with a slightly peppery flavor that lends bite and depth to savory dishes. Key to pho’s characteristic warm spice blend, it works well when paired with other strong flavors.

In ancient Rome, cinnamon was burned in funeral pyres. Famously awful emperor Nero torched a year’s supply when his second wife died. He just felt that terrible about having had her killed.

Warm and earthy, with a bit of sweetness and bitterness. Cumin has been used for millennia and forms the base of many spice blends (especially Indian!).

Similar to how the Western world keeps salt and pepper handy in shakers, cumin was a tabletop staple in ancient Greece—and still is in modern-day Morocco.