The Spice Route
Explore our collection of 14 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
14 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.
Cresson alénois (graines)
Garden cress has been grown since antiquity in Europe and the Middle East for its pungent seeds.
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.
Fenugrec moulu
Native to the Middle East and India, ground fenugreek is essential in traditional spice blends.
Gingembre moulu
Ground ginger is widely used in Asia, the Middle East, and Western baking.
Écorce de grenadier
Pomegranate peel is used in some traditional cuisines for its bitterness and tannic notes.
Ras el hanout is a complex North African blend—often with 20+ spices—especially associated with Moroccan cuisine.
Cumin blanc
White cumin has been used for millennia in the Middle East, India, and North Africa.