The Spice Route
Explore our collection of 9 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
9 spices found
Berbéré (mélange)
Spicy, complex Ethiopian blend including chili, ginger, coriander, cardamom and fenugreek. Base for traditional Ethiopian stews.
Mélange cajun
Louisiana Cajun blend combining paprika, garlic, onion, pepper and herbs. The zesty flavor typical of Creole and Cajun cuisine.
Mélange cinq-épices chinois
Traditional Chinese blend of five flavors: star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. Base for Cantonese marinades.
Herbes de Provence
A classic blend from southern France, herbes de Provence usually combine thyme, rosemary, oregano, and savory.
Mélange jerk
Spicy Caribbean blend for Jamaican marinades. Combines allspice, thyme, Scotch bonnet pepper and warm spices.
Japanese seven-spice blend including chili, Sichuan pepper, citrus zest and sesame seeds. Perfect on noodles and soups.
Indian blend for tandoor marinades, colored with paprika and chili. Perfect for chicken, lamb and grilled vegetables.