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
Bois d'Inde
Also called Jamaica pepper, allspice is a Caribbean berry tasting like cinnamon, clove, and nutmeg combined.
Achiote (roucou)
Annatto comes from the seeds of the achiote tree and has long been used in Latin America and the Caribbean to color and flavor foods.
Achiote moulu
Ground annatto is powdered annatto seed, convenient for quick mixing into rubs, marinades, and sauces.
Baie rose
Dried pink berries with a delicate, slightly peppery taste and fruity notes. Despite its name, it's not a true pepper but the fruit of Schinus molle, a South American tree.