The Spice Route
Explore our collection of 11 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
11 spices found
Cédrat séché
Citron is an ancient citrus used in Mediterranean and Middle Eastern cooking, prized for its aromatic peel.
Lime séchée
Dried lime (loomi) is a traditional Middle Eastern ingredient used in stews and Persian rice dishes.
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.
Bouton de rose séché
Rosebuds have been used for centuries in the Middle East and Asia to perfume desserts and drinks.
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.
Gingembre moulu
Ground ginger is widely used in Asia, the Middle East, and Western baking.