The Spice Route
Explore our collection of 9 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
9 spices found
Piment aleppo
Originating from Aleppo, Syria, this chili is prized for its moderate heat and slightly fruity flavor.
Citron noir (loomi)
Loomi is a dried lime from the Middle East, essential in Persian and Gulf cuisine.
Lime séchée
Dried lime (loomi) is a traditional Middle Eastern ingredient used in stews and Persian rice dishes.
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.
Graines de pavot
Used since antiquity in Europe and the Middle East, poppy seeds add crunch and mild flavor.
Ras el hanout is a complex North African blend—often with 20+ spices—especially associated with Moroccan cuisine.