The Spice Route
Explore our collection of 10 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
10 spices found
Baie du Népal
Nepal pepper refers to aromatic Himalayan pepper berries with fresh, complex notes.
Baie de sansho
Sansho is a Japanese pepper related to Sichuan pepper, long used for its citrusy, numbing notes.
Poivre de Sarawak
Sarawak pepper comes from Malaysia and is valued for its balance.
Japanese seven-spice blend including chili, Sichuan pepper, citrus zest and sesame seeds. Perfect on noodles and soups.
Poivre de Sichuan
Native to China, Sichuan pepper isn't a true pepper but a berry with citrusy, numbing notes.
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.
Graines de moutarde jaune
Mustard seeds have been used since ancient times in Europe and Asia. Yellow mustard is milder than black mustard.