The Spice Route
Explore our collection of 7 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
7 spices found
Graines de moutarde noire
Common in Indian cooking (tempering) and pickling, black mustard seeds are stronger than yellow mustard seeds.
Poivre noir
Native to India's Malabar Coast, black pepper has been one of the most traded spices in history, adding warmth and aromatic heat.
Graines de moutarde brune
Brown mustard has been used for centuries in India and Europe.
Chili ghost (bhut jolokia)
Native to India, Bhut Jolokia was once one of the hottest peppers in the world.
Poivre long
Used in Europe before black pepper, long pepper originates from India and provides gentle, complex heat.