The Spice Route
Explore our collection of 15 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
15 spices found
Chipotle
Smoked and dried jalapeño, chipotle has a deep smoky flavor with medium heat. Essential in Tex-Mex cuisine and barbecue sauces.
Chili morita
Morita is a smoked jalapeño commonly used in Mexican cuisine.
Piment jamaïcain fumé
Traditional Jamaican pepper smoked over pimento wood, giving distinctive jerk flavor.
Poivre de Cubèbe fumé
Cubeb has been used since the Middle Ages; the smoked version enhances its character.
Galanga fumé
Galangal is an Asian root related to ginger, here smoked for added depth.
Ail fumé
Smoked garlic is produced through smoking or aromatic drying and is prized for its BBQ-like depth.
Racine de gingembre fumée
Smoked ginger is a modern variation adding aromatic depth.
Paprika piquant fumé
This paprika combines heat with traditional smoking.
Paprika fumé
Strongly associated with Spain (pimentón), smoked paprika is made from peppers that are dried and smoked, creating a deep, woody flavor.
Paprika doux fumé
Smoked paprika comes from Spain and is wood-smoked.