The Spice Route
Explore our collection of 10 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
10 spices found
Bois d'Inde
Also called Jamaica pepper, allspice is a Caribbean berry tasting like cinnamon, clove, and nutmeg combined.
Achiote (roucou)
Annatto comes from the seeds of the achiote tree and has long been used in Latin America and the Caribbean to color and flavor foods.
Piment cascabel
A dried Mexican pepper named 'rattle' because its seeds make noise when shaken.
Piment de Cayenne
Cayenne pepper is tied to the cuisines of the Americas and spread worldwide after early exploration. It brings clean, sharp heat.
Piment chilhuacle
A rare pepper from Oaxaca, Mexico, essential for traditional mole negro.
Origan mexicain
Mexican oregano differs from Mediterranean oregano and is widely used in Mexican cuisine.
Chili negro
Negro chili is a Mexican pepper dried until dark, commonly used in mole sauces.
Chili pasilla
Pasilla is a dried Mexican chili widely used in traditional sauces for its deep, slightly fruity notes.