The Spice Route
Explore our collection of 22 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
22 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.
Chili árbol
Arbol chili is a traditional Mexican pepper, long and thin, valued for its clean heat.
Mélange cajun
Louisiana Cajun blend combining paprika, garlic, onion, pepper and herbs. The zesty flavor typical of Creole and Cajun cuisine.
Piment cascabel
A dried Mexican pepper named 'rattle' because its seeds make noise when shaken.
Piment de Cayenne
Cayenne pepper is tied to the cuisines of the Americas and spread worldwide after early exploration. It brings clean, sharp heat.
Piment chilhuacle
A rare pepper from Oaxaca, Mexico, essential for traditional mole negro.
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.
Chili chiltepin
Chiltepin is considered one of the oldest wild chilies in Mexico.
Chipotle
Smoked and dried jalapeño, chipotle has a deep smoky flavor with medium heat. Essential in Tex-Mex cuisine and barbecue sauces.
Mélange créole
Creole spice blends originate from Caribbean and Louisiana cuisines.
Jalapeño séché
Jalapeño peppers originate from Mexico and are widely used in Latin American cuisine.
Piment guajillo
Dried Mexican chili with smooth, shiny skin, guajillo offers a fruity, slightly tangy flavor with moderate heat. Excellent in salsas.
Piment habanero
Originally from Amazonia but popularized in Yucatán, one of the world's hottest peppers.
Chili negro
Negro chili is a Mexican pepper dried until dark, commonly used in mole sauces.
Chili scorpion
Scorpion chili originates from the Caribbean and is known for its extreme heat and fruity intensity.
Piment serrano
Serrano chili originates from the mountainous regions of Mexico.
Mélange barbecue épicé
Barbecue rubs originated in North America to season grilled meats.
Gingembre sauvage
Wild ginger grows naturally in parts of Asia and North America.