The Spice Route
Explore our collection of 31 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
31 spices found
Cannelle Cassia
Cassia cinnamon is mainly sourced from China and Southeast Asia. It's bolder than Ceylon cinnamon and widely used in baking and spice blends.
Menthe chocolat
Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.
Fleur de cannelle
Cinnamon flower is the floral bud of the cinnamon tree, used in Asia for its softer aroma than bark.
Gingembre confit séché
Candied ginger is used in Asia and European baking for its sweet-spicy flavor.
Menthe séchée
Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.
Menthe poivrée séchée
Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.
Bouton de rose séché
Rosebuds have been used for centuries in the Middle East and Asia to perfume desserts and drinks.
Galanga
Galangal is a ginger-like rhizome widely used in Thailand, Indonesia, and Malaysia. Its aroma is more peppery and citrusy.
Gingembre
Ginger originates from Asia and has been used for centuries in cooking and drinks. Its flavor is spicy, fresh, and citrusy.
Gingembre moulu
Ground ginger is widely used in Asia, the Middle East, and Western baking.
Badiane moulue
Star anise comes from Asia and has long flavored infusions, desserts, and Asian cuisines. Ground form blends easily into recipes.
Poivre de Kampot
Kampot pepper is a Cambodian PGI pepper renowned worldwide.
Cannelle de Saigon
Saigon cinnamon (Vietnamese cassia) is prized for its high essential oil content and intense aroma.
Cannelle de Saigon
Saigon cinnamon (Vietnamese cassia) is prized for its high essential oil content and intense aroma.
Argousier (baies séchées)
Sea buckthorn is a hardy shrub found in colder regions of Europe and Asia. Its berries are known for a tangy, fruity taste.
Anis étoilé
Star anise originates in Asia and is widely used in Chinese and Vietnamese cooking.