Each spice in your cabinet has traveled from far-flung regions of the world, and is often derived from unexpected parts of plants. Take cinnamon, a common spice in many households. It's not a seed or a fruit, but actually the bark of a tree native to Sri Lanka. Then there's cloves, the dried flower buds from a tree in Indonesia. Even fennel seeds, they're harvested from tall, feathery plants of the Mediterranean. And let's not forget paprika, a ground spice from red fruits of the larger Capscium annum family, native to Central Mexico. Lastly, cream of tartar, a byproduct of winemaking. So each time you reach for a spice, remember, it's not just flavor you're adding, but a dash of worldwide adventure.