The Spice Route
Explore our collection of 12 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
12 spices found
Herbe à curry
Curry herb is a Mediterranean aromatic plant whose aroma recalls curry.
Basilic citronné
Basil is a signature herb of Italian and Asian cuisines, known for its fresh, sweet aroma.
Ail rôti séché
Dried roasted garlic captures roasted garlic's mellow, caramel-like character in a shelf-stable form.
Safran
Saffron is one of the world's most precious spices, made from crocus stigmas and cultivated since antiquity in Iran, Spain, and India.
Paprika doux fumé
Smoked paprika comes from Spain and is wood-smoked.
Safran espagnol
Spanish saffron is among the world's most renowned, grown in Castilla-La Mancha.
Ail des ours séché
Wild garlic is a European woodland plant valued for a gentler, more herbal garlic flavor. Dried, it becomes a convenient seasoning.
Ail sauvage
Wild garlic (often used similarly to ramsons depending on naming) is a foraged aromatic prized for its green garlic-like flavor.