The Spice Route
Explore our collection of 12 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
12 spices found
Bois d'Inde
Also called Jamaica pepper, allspice is a Caribbean berry tasting like cinnamon, clove, and nutmeg combined.
Dried resin of Ferula assa-foetida, asafoetida has a very strong, unpleasant raw odor that transforms into subtle garlic and onion flavor when cooked.
Coriandre (graines)
Coriander has been grown since ancient times. The seeds taste warmer and more citrusy than the fresh leaves.
Arbre à curry (graines)
Seeds associated with the curry tree are linked to South Asian culinary traditions and should not be confused with curry powder blends.
Amchoor
Amchoor is made from dried unripe mango and is used in Indian cooking to add tangy acidity.
Fenugrec moulu
Native to the Middle East and India, ground fenugreek is essential in traditional spice blends.