The Spice Route
Explore our collection of 13 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
13 spices found
Écorce d'orange amère
Bitter orange has been used since antiquity in Mediterranean cuisine to flavor liqueurs, desserts, and sweet-savory dishes.
Menthe chocolat
Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.
Lavande culinaire
Culinary lavender is cultivated in Provence and has been used to flavor desserts and savory dishes for centuries.
Cédrat séché
Citron is an ancient citrus used in Mediterranean and Middle Eastern cooking, prized for its aromatic peel.
Menthe séchée
Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.
Fleur d'oranger séchée
Used since antiquity in the Middle East and Mediterranean, orange blossom flavors pastries and drinks.
Menthe poivrée séchée
Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.
Anis vert
Used since antiquity in the Mediterranean, green anise is known for its sweet licorice aroma.
Écorce de citron
Lemon peel has been used for centuries to flavor desserts and Mediterranean dishes.
Lavande sauvage
Wild lavender grows naturally in Mediterranean scrublands and offers a more intense fragrance.