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
Céleri (graines)
Celery seeds have been used since antiquity in Europe and the Middle East for their strong, savory flavor.
Coriandre (graines)
Coriander has been grown since ancient times. The seeds taste warmer and more citrusy than the fresh leaves.
Fenugrec moulu
Native to the Middle East and India, ground fenugreek is essential in traditional spice blends.
Écorce de grenadier
Pomegranate peel is used in some traditional cuisines for its bitterness and tannic notes.
Safran
Saffron is one of the world's most precious spices, made from crocus stigmas and cultivated since antiquity in Iran, Spain, and India.