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
Cumin noir
Black cumin, or nigella, has been used since antiquity in the Middle East and Asia.
Menthe chocolat
Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.
Coriandre (graines)
Coriander has been grown since ancient times. The seeds taste warmer and more citrusy than the fresh leaves.
Menthe séchée
Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.
Menthe poivrée séchée
Mint has been used since antiquity in the Middle East, Mediterranean, and Asia for its refreshing aroma.
Ras el hanout is a complex North African blend—often with 20+ spices—especially associated with Moroccan cuisine.
Sumac fumé
Sumac is a Middle Eastern spice; the smoked version enhances its natural acidity.
Cumin blanc
White cumin has been used for millennia in the Middle East, India, and North Africa.