The Spice Route
Explore our collection of 11 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
11 spices found
Kencur
Kencur is an aromatic rhizome native to Southeast Asia, widely used in Indonesian and Thai cuisine.
Cannelle de Saigon
Saigon cinnamon (Vietnamese cassia) is prized for its high essential oil content and intense aroma.
Cannelle de Saigon
Saigon cinnamon (Vietnamese cassia) is prized for its high essential oil content and intense aroma.
Poivre de Sarawak
Sarawak pepper comes from Malaysia and is valued for its balance.
Anis étoilé
Star anise originates in Asia and is widely used in Chinese and Vietnamese cooking.
Coriandre vietnamienne
Vietnamese coriander (rau ram) is widely used in Southeast Asia, offering a peppery, citrusy flavor.
Galanga jaune
Yellow galangal is widely used in Thailand and Indonesia.