The Spice Route
Explore our collection of 22 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
22 spices found
Dried resin of Ferula assa-foetida, asafoetida has a very strong, unpleasant raw odor that transforms into subtle garlic and onion flavor when cooked.
Cumin noir
Black cumin, or nigella, has been used since antiquity in the Middle East and Asia.
Ail noir
Black garlic is made by slowly fermenting garlic, popularized in Asia and embraced by modern cooking.
Graines de sésame noir
Unhulled version of sesame, black seeds have a more pronounced, earthy taste. Popular in Japanese cuisine for their decorative aspect.
Cardamome chinoise
Chinese cardamom has been used for centuries in Asian cuisine and traditional medicine.
Mélange cinq-épices chinois
Traditional Chinese blend of five flavors: star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. Base for Cantonese marinades.
Menthe chocolat
Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.
Menthe séchée
Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.
Menthe poivrée séchée
Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.
Ail
Native to Central Asia, garlic has been used for thousands of years across Mediterranean and Asian cuisines.
Réglisse moulue
Root of Glycyrrhiza glabra, licorice offers a sweet, slightly bitter aroma. Used in both sweet preparations and some savory dishes.
Citronnelle
Stalks of Cymbopogon citratus, lemongrass has an intense, fresh citrus aroma. Pillar of Thai and Vietnamese cuisine, it flavors soups and curries.
Coriandre longue
Long coriander refers to elongated coriander seeds, offering a more citrusy and refined aroma than standard coriander.