The fertile Mediterranean region makes it easy for herbs and spices to flourish. Additionally, proximity to trade routes historically allowed Mediterranean countries more access to spices than landlocked countries. Saffron, nutmeg, cinnamon, ginger and cloves tend to dominate in North African cuisine. Rosemary, thyme and sage are more characteristic of Southern European cuisine. Dill, mint, sumac and allspice are popular in the Eastern Mediterranean. Although the foods of the Mediterranean vary immensely, garlic and olive oil are common elements across the board. Try our freshly ground, recipe-ready Mediterranean spices and get cooking!