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
Poivre andaliman
Andaliman pepper comes from Sumatra and belongs to the Sichuan-type pepper family.
Baie du Sichuan verte
Green Sichuan pepper is harvested earlier than red, offering a fresher, more citrus-forward profile.
Poivre de Kampot
Kampot pepper is a Cambodian PGI pepper renowned worldwide.
Poivre de Timut
Nepalese cousin of Sichuan pepper, Timut pepper stands out with pronounced grapefruit and passion fruit notes. Electrifying sensation on the palate.
Sarawak blanc
White Sarawak pepper comes from Malaysia and is valued for its gentle aroma.