The Spice Route
Explore our collection of 6 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
6 spices found
Bouton de cassis
Blackcurrant buds are used in French gastronomy for their intense vegetal and fruity aroma.
Lavande culinaire
Culinary lavender is cultivated in Provence and has been used to flavor desserts and savory dishes for centuries.
Dill pollen is a Nordic specialty prized for its intense yet delicate aroma.
Cardamome verte
Green cardamom is a signature spice in Indian and Middle Eastern cuisines, and it's also popular in Scandinavian baking and spiced coffee traditions.
Safran
Saffron is one of the world's most precious spices, made from crocus stigmas and cultivated since antiquity in Iran, Spain, and India.
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.