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
Piment ancho
Dried version of poblano pepper, ancho offers a fruity taste with raisin notes and mild heat. Base for Mexican mole sauces.
Mélange cajun
Louisiana Cajun blend combining paprika, garlic, onion, pepper and herbs. The zesty flavor typical of Creole and Cajun cuisine.
Piment de Cayenne
Cayenne pepper is tied to the cuisines of the Americas and spread worldwide after early exploration. It brings clean, sharp heat.
Native to the Americas, chili gets its heat from capsaicin. Thousands of varieties exist, from mild to blazing hot. Essential in Mexican, Indian and Asian cuisines.
Chipotle
Smoked and dried jalapeño, chipotle has a deep smoky flavor with medium heat. Essential in Tex-Mex cuisine and barbecue sauces.
Piment guajillo
Dried Mexican chili with smooth, shiny skin, guajillo offers a fruity, slightly tangy flavor with moderate heat. Excellent in salsas.
Chili pasilla
Pasilla is a dried Mexican chili widely used in traditional sauces for its deep, slightly fruity notes.
Mélange barbecue épicé
Barbecue rubs originated in North America to season grilled meats.