The Spice Route
Explore our collection of 8 spices from around the world. Discover their origins, flavors and culinary uses.
How to use The Spice Route?
The Spice Route is your complete guide to mastering the art of spices in cooking. Each detailed entry gives you:
- Geographic origin and history of the spice
- Taste profile with intensity and heat level
- Perfect pairings with meats, fish and vegetables
- Usage tips and mistakes to avoid
- Substitutions if you don't have the spice
8 spices found
Dill pollen is a Nordic specialty prized for its intense yet delicate aroma.
Cerfeuil séché
Chervil is a classic French herb, used fresh or dried.
Estragon séché
Tarragon is a classic French herb prized for its anise-like aroma.
Baie de genièvre
Female cones of Juniperus communis, juniper berries have a pungent, resinous flavor with woody, sweet notes. Essential for gin and sauerkraut.
Estragon mexicain
Widely used in French cuisine, tarragon is known for its delicate anise-like aroma.
Paprika doux
Powder from dried sweet peppers with a fruity, slightly sweet taste. Adds color and flavor without heat. Essential in Hungarian and Spanish cuisine.